Ch 9 Part 1 Flashcards
Process of providing the food necessary for health and growth
Nutrition
Actions that a professional is permitted to undertake in keeping with the terms of their license
Scope of practice
Food substances required in large amounts to supply energy
Macronutrients
Vitamins minerals phytonutrients
Micronutrients
Nutrient that the body needs in small amounts to function and stay healthy
Vitamins
Basic building block of a protien
Amino acid
Chemical bond that connects two amino acids
Peptide bond
Creates atp
Substrates
Diet that consists of both animals and plants
Omnivorous diet
Foods missing one or more of the EAA’s
Low biological value proteins
Food containing all of the EAA’s
High biological value proteins
Extent to which the amino acids in protien source are absorbed
Biological value
When calorie intake is lower than the number of calories expended
Negative energy balance
Process relating to absense of oxygen
Anaerobic
The energy required to digest absorb and process nutrients that are consumed
Thermos effect of food
Sugar molecules
Carbs
Easily absorbed into the bloodstream
Simple sugars
Simplest form of carbs
Monosaccharides
Two sugars
Disaccharides
Type of carb composed of long chains of glucose unit
Polysaccharides
Storage form of carbs in plants
Starch
An indigestible carb present in plant foods
Fiber
Long chains of simple sugars
Complex carbs
Two categories of a fiber
Soluble and insoluble
Group of fats/fatty acids
Lipids
Group of lipids with ring like structure
Sterols
Digestive enzymes produced by the body to help digest fats starches proteins
Pancreatic enezymes
Vitamins may be classified into two groups
Fat soluble and water soluble
A D E K
Fat soluble
C B
Water soluble
