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precision nutrition > Ch:6 Macronutrients > Flashcards

Ch:6 Macronutrients Flashcards

1
Q

Monosaccharides

A

The simplest form of carbohydrate.

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2
Q

Oligosaccharides

A

Saccharide composed of a small number of monosaccharides.

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3
Q

Polysaccharides

A

More than about 10 linked monosaccharides that form a polymer.

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4
Q

Glucose

A

A monosaccharide found in foods and blood; the end product of carbohydrate metabolism and the major source of energy for humans.

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5
Q

Fructose

A

A monosaccharide that is very sweet; possesses a ketone rather than an aldehyde, which distinguishes it from glucose.

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6
Q

Galactose

A

A monosaccharide: less soluble and sweet than glucose.

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7
Q

Amylose

A

A component of starch characterized by straight chains of glucose units.

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8
Q

Amylopectin

A

A component of starch characterized by its highly branched structure and fast digestion.

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9
Q

Salivary Amylase

A

Enzyme found in saliva that catalyzes the hydrolysis of starch.

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10
Q

Pancreatic Amylase

A

Enzyme found in pancreatic juice that catalyzes the hydrolysis of starch.

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11
Q

Glycemic Index (GI)

A

Measure of the rate of which an ingested food causes the level of glucose in the blood to rise.

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12
Q

Glycemic Load

A

Equal to the glycemic index of a food times the number of grams of carbohydrates in the serving.

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13
Q

Insulin Index (II)

A

Measure of the rate of which an ingested food causes the level of insulin in the blood to rise.

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14
Q

Glut Family

A

Group of membrane proteins that transport glucose from the blood into cells.

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15
Q

Glycogen Synthase

A

Enzyme necessary for the conversion of excess glucose into stored glycogen.

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16
Q

Glycogenolysis

A

Breakdown of stored glycogen to glucose.

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17
Q

Glycogen Phosphorylase

A

Enzyme necessary for glycogenolysis; breaks glycogen into glucose units.

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18
Q

Satiety

A

The state of being satisfactorily full.

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19
Q

Soluble Fiber

A

Relatively indigestible, water-soluble polysaccharides found in plants (e.g., psyllium, pectin) that undergo metabolic processing to enhance bowel health.

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20
Q

Insoluble Fiber

A

Indigestible, non-watersoluble polysaccharides found in plants (e.g., wheat bran, nuts): increases stool bulk.

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21
Q

Hydrocarbons

A

Organic compounds that contain only carbon and hydrogen.

22
Q

Fatty Acid

A

Chain of carbon atoms with a carboxylic acid and aliphatic tail.

23
Q

Saturated Fatty Acids

A

A fatty acid with no double bonds in the chain.

24
Q

Unsaturated Fatty Acids

A

Double bonds between carbons in fatty acid chain.

25
Q

Triglycerides

A

Compound with three molecules of fatty acids bound with one molecule of glycerol; the storage form of fat in humans.

26
Q

Glycerol

A

Sugar alcohol that is the backbone of a triglyceride.

27
Q

Pancreatic Lipase

A

Enzyme secreted from the pancreas that hydrolyzes fat.

28
Q

Chylomicrons

A

A lipoprotein that transports cholesterol and triglyceride from the small intestines to tissues of the body.

29
Q

Lipoprotein Lipase

A

An enzyme found in endothelial cells lining the capillaries; hydrolyzes lipids into fatty acids and glycerol.

30
Q

Linoleic Acid

A

Unsaturated omega-6 fatty acid considered essential to the human diet.

31
Q

Linolenic Acid

A

Unsaturated omega-3 fatty acid considered essential to the human diet.

32
Q

Healthy Fats

A

Fats that have been shown to improve overall health.

33
Q

Omega-3/Omega-6 Fatty Acid Ratio

A

Balance of dietary fat intake; critical to overall health.

34
Q

Eicosanoids

A

Signaling molecules of the body that control many systems.

35
Q

Alpha-Linolenic Acid (ALA)

A

Unsaturated omega-3 fatty acid; see linolenic acid

36
Q

Docosahexaenoic Acid (DHA)

A

An omega-3, polyunsaturated fatty acid, found mainly in fish and algae; can be formed from ALA.

37
Q

Eicosapentaenoic Acid (EPA)

A

An omega-3, polyunsaturated fatty acid, found mainly in fish and algae.

38
Q

Trans Fat

A

Unsaturated fat with a transisomer fatty acid; created through hydrogenation.

39
Q

Amino Groups

A

Functional group (abbreviated as NH2) that contains a nitrogen atom.

40
Q

Peptides or Peptide Chains

A

Short polymer formed from linking amino acids.

41
Q

Secondary, Tertiary, and Quaternary Structures

A

Shape/formation that a protein takes depending on its biological function.

42
Q

Gastric Hydrochloric Acid

A

Produced by parietal cells in the stomach, this acid liquid is necessary for digestion.

43
Q

Pepsin

A

Digestive protease released in the stomach to degrade food proteins to peptides.

44
Q

Proenzyme

A

Inactive enzyme precursor that requires a biochemical change to become active.

45
Q

Branched Chain Amino Acids (BCAAS)

A

Amino acid with aliphatic side chain that is non-linear.

46
Q

Plasma Amino Acid Pool

A

Reserve of amino acids found in blood plasma.

47
Q

Deamination

A

Removal of an amine group from a compound.

48
Q

Net Negative Protein Balance

A

Nitrogen output that exceeds nitrogen intake.

49
Q

Nonessential Amino Acids

A

Amino acid that does not need to be included in the diet.

50
Q

Essential Amino Acids

A

Amino acid that must be included in the diet.

51
Q

Protein Digestibility Corrected Amino Acid Score (PDSAAS)

A

A method based on the amino acid requirements of young children that takes into consideration digestibility of the protein; a recently developed and preferred measure for determining the quality of protein.

52
Q

Limiting Amino Acid

A

The essential amino acid found in the smallest quantity in the food.

precision nutrition (12 decks)

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