Ch 9: Nutrition Flashcards
Protein Efficiency Ratio (PER)
A value assigned to a protein that is based on the amount of weight gain of a subject divided by the amount of ingested of that particular protein during a test period
Biological value
A measure of the the digestion and absorption of the amino acids provided by a protein source. BV reflects the amount of the absorbed protein that is used in the synthesis of new proteins in the body.
Protein Digestibility-corrected amino acid score (PDCAAS)
Compares the amino acid composition of a food against a standard amino acid profile, with a score of 100 being the highest value possible. It also provides the foods digestibility to provide an overall value for the proteins quality
Net protein utilization
Compares the ratio of amino acids that are turned into proteins to the ratio of amino acids provided via dietary intake
Proteins must be broken down into single amino acids ___ ___ ___ to be used for energy
Acids, dipeptides and tripeptides
Enterocyte
Intestinal cells that absorb nutrients
Acceptable Macronutrient Distribution Range
Ranges of intake for nutrients that are estimated to meet the needs of 97-98% of the population and are associated with a reduced risk of chronic disease.
Monosaccharides __ __ & __
Glucose, fructose and galactose
Disaccharides: ___ ___ & ___
Sucrose, Maltose and Lactose
Polysaccharides
Starch - Storage form of carbs in plants
Glycogen - Storage form of carbs in humans
Fiber - Plant derived food that cannot be completely broken down by the digestive system
Triglycerides
The chemical or substrate form in which most fat exists in food as well as in the body
Phospholipids
Type of lipid (fat) comprised of glycerol, two fatty acid chains and a phosphate group
Sterols
A group of lipds (fat) with ringlike structure. Cholesterol is a type of sterol
Pancreatic Enzymes
Digestive enzymes produced by the body to help digest fats, starches and proteins
Lingual Lipase
An enzyme in the mouth that begins the process of lipid digestion in the mouth
