| A | B |
|---|
| matrix | solid structure providing form to a substance |
| collagen | protein material in connective tissue |
| enzymes | protein catalysts that facilitate chemical reactions |
| synthetase | enzyme that aids in matrix formation |
| fluid and electrolyte balance | maintenance of fluid level inside and outside of a cell |
| edema | swelling of tissue due to excessive fluid |
| acids | release Hydrogen ions |
| bases | accept hydrogen ions |
| buffers | aid in acid/base balance |
| acidosis | high acidity in the body |
| alkalosis | too much base in the body |
| antibodies | proteins involved in immunity |
| antigen | substance that causes the production of antibodies |
| immunity | recognition and elimination of foreign substances in body |
| protein turnover | continual destruction and formation of protein |
| endogenous protein | protein in the body |
| exogenous protein | protein in foods |
| nitrogen balance | protein consumed equal protein excreted |
| neurotransmitters | chemicals involved in nerve transmission |
| deamination | removal of Nitrogen from protein in order to use protein for energy |
| limiting amino acid | essential amino acid in smallest amount in a food |
| complete protein | food source that contains all essential amino acids in sufficient amounts |
| mutual supplementation | combining food sources in order to consume all essential amino acids |
| complementary proteins | food combinations that provide sufficent essential amino acids |
| protein digestibility | amount of amino acid absorbed from a given food source |
| high-quality protein | easily digestible, complete protein |
| reference protein | standard food used to judge other foods (i.e. the egg) |
| amino acid scoring | amount of amino acids contained by a food |
| biological value | usable protein in a food source |
| net protein utilization | amount of nitrogen retained by the body after consumption of protein |
| protein efficiency ratio | measure of weight gain in rats |
| protein digestibility-corrected amino acid score | combination of all protein measures to determine food protein quality |
| protein-energy malnutrition (PEM) | deficiency of protein and energy |
| acute PEM | recent, sever food restriction characterized by wasting |
| wasting | extreme thinness, small bones and hollowed tissues |
| chronic PEM | long-term food malnutrition resulting in stunting |
| stunting | inadequate growth |
| Marasmus | disease related to long-term PEM that causes wasting |
| kwashiorker | combination of wasting and edema due to inadequate protein intake |
