Chapter 9 Basics of Nutrition Worksheet

The three basic food groups; proteins, carbohydrates, and fats
Chains of amino acids molecules used in all cell functions and body growth
Organic acids that form the building blocks of protein
Can be synthesized by the body and do not have to be obtained from the diet
Breaks down the basic chemical sugars that supply energy for the body
Substance that provides energy to the cells
Carbohydrate lipid complexes that are good water binders
Water binding substance between the fibers of the dermis
Carbohydrates made up of one basic sugar unit
Sugarsmade up of two simple sugars such as lactose and sucrose
Carbohydrates that contain three or more simple carbohydrate molecules
Also known as lipids
Water soluble vitamins that interact with other water soluble vitamins and act as coenzymes by an enzymatic reactions
Also known as Retin-A, vitamin A derivative has demonstrated an ability to alter collagen synthesis and is used to treat acne and visible signs of acne
Vitamins and substances that have no calories or nutritional value but are essential for body functions
Retinol; an antioxidant that aids in the functioning and repair of skin cells
Fat soluble vitamin; essential for growth and development
Also known as ascorbic acid; antioxidant needed for proper repair of the skin and tissues
Transretinoic acid, a derivative of vitamin A used for collagen synthesis, hyperigmentation, and for acne
Also known as tocopherol; helps protect the skin from the harmful effects of the sun's rays
Vitamin responsible for the synthesis of factors necessary for blood coagulation
Inorganic materials required for many reactions of the cells and body
Omega 6, an essential fatty acid used to make important hormones; also part of the skin's lipid barrier
A measure of heat units; measures food energy for the body
Catalysts that break down complex food molecules to utilize extracted energy