Foods II 2.01 Key Terms

One of the building blocks of protein molecules.

• amino acid

• antioxidant

• carbohydrates

• cholesterol

The non-digestible carbohydrates and linings that make up the tough, fibrous cell walls of plants.

• dietary fiber

• complex carbohydrate

• carbohydrates

• antioxidant

A polysaccharide. Starch and fiber

• complex carbohydrate

• complete protein

• simple carbohdyrate

• cholesterol

A protein that contains all the indispensable amino acids.

• incomplete protein

• complete protein

• cholesterol

• amino acid

A white, waxy lipid made by the body that is part of every cell. It is also found in foods of animal origin.

• Cholesterol

• Carbohydrates

• Antioxidant

• amino acid

One of the six classes of nutrients that includes sugars, starches, and fibers. Carbohydrates are the body’s main source of energy.

• carbohydrates

• water

• protein

• fat

A substance that reacts with free radicals (unstable single oxygen molecules) to protect other substances from harmful effects of the free radicals.

• antioxidant

• insulin

• lipid

• functional fiber

A food that has had vitamins and minerals added back that were lost in the refining process.

• enriched food

• carbohydrates

• simple carbohydrates

• complex carbohydrates

A vitamin, specifically vitamin A, D, E, or K, that dissolves in fats.

• water soluble vitamin

• fat-soluble vitamin

• function fiber

• insulin

A lipoprotein that carries cholesterol made by the liver through the bloodstream to body cells.

• low-density lipoprotein (LDL)

• high-density lipoprotein (HDL)

• cholesterol

• fat-soluble vitamin