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Benders'dictionary of nutrition and food technology

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249adults, <strong>of</strong>ten with fatal results. Also used in connection withdeliberate reduction <strong>of</strong> body temperature to 28 °C to permitheart <strong>and</strong> brain surgery.hypothyroidism Underactivity <strong>of</strong> the thyroid gl<strong>and</strong>, leading toreduced secretion <strong>of</strong> thyroid hormones <strong>and</strong> a reduction in basalmetabolic rate. Commonly associated with goitre due to iodinedeficiency. In hypothyroid adults there is a characteristic moonfacedappearance, lethargy <strong>and</strong> dull mental apathy. In infants,hypothyroidism can lead to severe mental retardation, cretinism.See also thyrotoxicosis.hypotonic A solution more dilute than the body fluids, Seeisotonic.hypovitaminosis vitamin deficiency.hypoxanthine A purine, an intermediate in the metabolism <strong>of</strong>adenine <strong>and</strong> guanine to uric acid.hyssop Pungent aromatic herb, Hyssopus <strong>of</strong>ficinalis, used insalads, soups <strong>and</strong> in making liqueurs.Iiatrogenic A condition caused by medical intervention or drugtreatment; iatrogenic nutrient deficiency is caused by drug–nutrient interactions.IBC Intermediate bulk container.iberian moss See carrageenan.ice cream A frozen confection made from fat, milk solids <strong>and</strong>sugar. Some European countries permit the use <strong>of</strong> non-milk fat<strong>and</strong> term the product ice cream, while if milk fat is used, it istermed dairy ice cream. According to UK regulations, containsnot less than 5% fat <strong>and</strong> 7% other milk solids. In the USA theminimum butterfat content is 10% with at least 20% total milksolids. Reduced fat ice cream contains 25% less fat, <strong>and</strong> light icecream 50% less fat, or one-third less energy (<strong>and</strong> less than 50%<strong>of</strong> energy from fat). Low-fat ice cream contains not more than3g, <strong>and</strong> non-fat ice cream less than 0.5 g milk fat per serving.Stabilisers such as carboxymethylcellulose, gums <strong>and</strong> alginatesare included, <strong>and</strong> emulsifiers such as polysorbate <strong>and</strong> monoglycerides.Mono- <strong>and</strong> diglycerides bind the looser globules <strong>of</strong> water<strong>and</strong> are added in ‘non-drip’ ice cream.ice, eutectic See eutectic ice.Icel<strong>and</strong> moss A lichen, Cetraria isl<strong>and</strong>ica, that can be boiled tomake a jelly.ichthyosarcotoxins Toxins in fish.IDDM Insulin-dependent diabetes mellitus.

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