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| 🇬🇧 | 🇬🇧 |
| A field of study that researches the relationship between nutrition and genomics (the study of genes and gene expression). | Nutritional genomics |
| The body mass once the fat mass has been subtracted. It contains mostly muscle but also organs and fluids. | Lean body mass |
| A rare condition caused by E. coli O157: H7 that results in the destruction of red blood cells and kidney failure. | Hemolytic uremic syndrome |
| The species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen | Listeria monocytogenes |
| 40 °F - 140 °F : the temperature that food is not safe to store | Food danger zone |
| The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. | Cross-contamination |
| Bovine spongiform encephalopathy (BSE) A slow, degenerative, and deadly disease that attacks the central nervous system of cattle. | Mad cow disease |
| Customer buys the product, consumer uses the product, market sells the product | Customer, consumer, market |
| Convert lbs to kg : lbs / 2.2 then multiply by g/kg. 14-18 = 0.85 g/kg > 18 = 0.8 g/kg | How to calculate protein needs |
| Acid group connected to chain of carbon and hydrogen atoms | Structure of fatty acid |
| When each carbon in a fatty acid chain is bonded with two atoms of hydrogen | Saturated fatty acids |
| When a double bond occurs at just one point in the fatty acid chain, the molecule is called a | Monounsaturated fatty acids |
| Are fatty acids liquid at room temperature | Unsaturated fatty acids |
| Fats made of mostly unsaturated fatty acids are | Unsaturated fats |
| A fatty acid with two or more double bonds | Polyunsaturated fatty acids |
| Alpha-linolenic acid and linoleic acid are | Essential fatty acids |