Chapter 17 Nutrition Flashcards
nutrition
the process by which a living organism assimilates food and uses it for growth and repair of tissues
calorie (lower case c)
the amount of heat energy required to raise the temperature of one gram of water by one degrees celsius
Calorie (upper case C)
the common unit of expression of energy equal to 1000 calories; the amount of heat required to raise the temperature of one kilogram or liter of water by one degree celsius
Kilocalorie
the scientific unit of expression of energy equal to 1000 calories; the amount of heat energy required to raise the temperature of one kilogram or liter of water by one degree celsius
protein
amino acids linked by peptide bonds
carbohydrates
neutral compounds of carbon, hydrogen, and oxygen (such as sugars, starches, and cellulose which make up a large portion of animal foods
Lipid
a group of compounds that include triglycerides (fats and oils) phospholipids, and sterols
3 processes that determine daily energy needs
resting metabolic rate (RMR), the thermic effect of
food (TEF), and energy expended during physical activity.
RMR
RMR is the amount of energy that a person’s body expends if they laid
completely at rest all day with no exercise, the amount of energy required for necessary bodily
functions such as breathing, blood circulation, and a working brain. This can account for around 70% of the daily
energy requirements for a sedentary person
The more body mass a person has, the _____ their RMR will be to
support that additional mass
higher
simple way to loosely estimate RMR is multiple a person’s weight by ____
10
thermic effect of food ____ % of daily energy expenditure
Approximately 6-10% of daily energy expenditure comes simply from the act of mechanically breaking down
food for use.
rough estimate of total energy expenditure in a day
To estimate
total energy expenditure for a day, a person’s RMR is multiplied by a factor of 1.2 to 2.1 depending on how active
the person was during the day. Very light activity would be a factor of 1.2, while a day of heavy activity would call for
multiplying the RMR by 2.1.
triglycerides
Triglycerides are three fatty acids connected by a glycerol backbone.
uses of fats
They are also essential for cellular
structure and function, hormone production, insulating the body, and the transport and absorption of many
micronutrients including fat-soluble vitamins A, D, E, and K
___% of daily calories should come from fat
20-35
Approximately ____% of the human body by
weight is water
60
effects of dehydration
It decreases blood volume,
performance, blood pressure, sweating rate (cooling), cardiac output, and blood flow to the skin, and increases core
temperature, water retention, heart rate, sodium retention, use of muscle glycogen, and perceived exertion.
TEE
total energy expenditure, total amount of calories we expend in a day
TEF
thermic effect of food
it takes approximately ___ amino acids to make a protein
20
limiting factor of protein
The amino acid that is missing or in the smallest amount is called the limiting factor of that protein.
monosaccharides
glucose, galactose, fructose
disaccharides
sucrose, lactose, maltose
polysaccharides
starches
glycemic index GI
The rate at which a carbohydrate raises blood sugar, blood glucose levels, and in turn, the rate in which insulin increases, which signals carbohydrates to be stored as glycogen in the muscle and liver, is called the glycemic index or GI.
blocker supplements
These pills and supplements promise easy weight loss while still eating whatever you want. These supplements work to actually hinder essential processes of digestion and metabolism.
deaminated
stripped of the amine group
PER
protein efficiency ratio
NPU
net protein utilization
BV
biological value
carbohydrate classifications
sugars (simple) starches (complex) and fiber
monosaccharide
single sugar unit, many of which are connected to make
starches (the storage form of carbohydrates in plants) and glycogen (the storage form
of carbohydrates in humans). Monosaccharides include glucose (commonly referred to
as blood sugar), fructose (or fruit sugar), and galactose
disaccharides
(two sugar units) include sucrose (or common sugar), lactose (or milk sugar), and maltose
polysaccharides
are long chains of monosaccharide units linked together and found
in foods that contain starch and fi ber.
essential fatty acids
or fats that cannot be manufactured by the body but are essential for proper health and functioning
CCK
a hormone that signals satiety
MCT
medium chain triglycerides
