Glossary

Author: Glossary

  • Gram-negative, gram-positive

    A method of classifying bacteria depending on whether or not they retain crystal-violet dye (Gram stain) after staining and decolourising with alcohol.  

  • Gomez classification

    One of the earliest systems for classifying protein energy malnutrition in children, based on percentage of expected weight for age: over 90% is normal, 76-90% is mild (first degree) malnutrition, 61-75% is moderate (second degree) malnutrition and less than 60% is severe (third degree) malnutrition.  

  • Goitrogens

    Goitrogens

    Substances found in foods (especially Brassica spp. but including also groundnuts, cassava, and soya bean) which interfere with the synthesis of thyroid hormones (glucosinolates) or the uptake of iodide into the thyroid gland (thiocyanates), and hence can cause goitre, especially when the dietary intake of iodide is marginal. Substances that cause goiters. These occur in…

  • Glycosidic

    Ether-type bond formed by the hydroxyl group of a sugar displacing the hydroxyl group of a second sugar or other molecule.  

  • Glycolysis

    The first sequence of reactions in glucose metabolism, leading to the formation of two molecules of pyruvic acid from each glucose molecule. The breakdown of glucose to simpler compounds such as lactic acid; occurs in muscle. The energy pathway responsible for the initial catabolism of glucose in a 10- or 11-step process that begins with…

  • Glycocholic acid

    One of the bile acids.  

  • Glycerol

    A trihydric alcohol, (CIT2OH-CHOH- CH201T), also known as glycerine. Simple or neutral fats are esters of glycerol with three molecules of fatty acid, i.e. triacylglycerols, sometimes known as triglycerides. A three-carbon monosaccharide that, when phosphorylated, provides the backbone for the synthesis of triglycerides. Glycerol is a water-soluble, 3-carbon alcohol molecule with hydroxyl groups attached to…

  • Glycation

    A non-enzymic reaction between glucose and amino groups in proteins, resulting in formation of a glycoprotein; the basis of many of the adverse effects of poor glycaemic control in diabetes. The binding of a sugar molecule to an amino acid. In hyperglycemia and poorly controlled diabetes mellitus, sugar molecules become attached to cell surface proteins…

  • Glycaemic index

    The ability of a carbohydrate to increase blood glucose, compared with an equivalent amount of glucose. Glycaemic load is the product of multiplying the amount of carbohydrate in the food by the glycaemic index.  

  • Gluten-sensitive enteropathy

    Coeliac disease. Characterized by the gastrointestinal intolerance to the proteins in wheat, rye, oats, and barley. Also known as nontropicalsprue, celiac disease, and idiopathic steatorrhea.