Key Terms

amino acid pool

molecules of essential and nonessential amino acids regulated by the liver and available for use by the body

bioavailability

the ability of an organic substance to enter the circulation and produce an active effect

carbohydrates

large food category that includes starches, cellulose, and sugars

complex carbohydrates

long chains of monosaccharides such as those found in starch

disaccharides

compounds containing two monosaccharide molecules

glucose

simple monosaccharide that is an important energy source and is found in carbohydrates

glycemic index

system that ranks foods on a scale from 1 to 100 based on their effect on blood glucose levels

glycemic load

method of indicating the amount of carbohydrate contained in a specified serving of a particular food and its impact on blood glucose

glycogen

stored form of glucose

high-density lipoprotein

molecule comprising lipids and proteins; it removes cholesterol from the blood

low-density lipoprotein

molecule comprising lipids and proteins; it transports cholesterol throughout the bloodstream

monosaccharide

sugar molecule that cannot be further metabolized

polypeptides

linear organic molecules consisting of many amino acid residues bonded together in a chain, forming part or all of a protein

proteolysis

enzymatic breakdown of proteins or peptides into amino acids

triglycerides

compounds formed from glycerol and three fatty acid groups; the main constituents of natural fats and oils

ultraprocessed foods

foods altered by commercial techniques, usually by adding five or more artificial substances

whole foods

foods that have been processed or refined as little as possible and are free from additives and other artificial substances