Chapter 5: Client-Based Nutrition Sciences Flashcards
Calorie (143)
A scientific unit of energy
Kilocalorie (143)
The amount of energy needed to raise the temperature of 1 kilogram of water 1 degree Celsius.
Macronutrients (143)
Nutrients that provide calories
Complex carbohydrate (143)
Has more than 10 carbon/water units and include the fiber and starch found in whole grains and vegetables.
Simple carbohydrate (143)
Has fewer than 10 carbon/water units and includes glucose, sucrose, lactose, galactose, maltose, and fructose.
Glucose (143)
Serves as the bodies main fuel source. A simple sugar manufactured by the body from carbs, fat, and a small percentage of protein.
Fructose (143)
Known as fruit sugar; found in fruits, honey, syrups, and certain vegetables.
Galactose (143)
Combines with glucose in lactose.
Sucrose (143)
Referred to as table sugar, it is made up of glucose and fructose.
Lactose (144)
A sugar that is present in milk that is composed of glucose and galactose.
Maltose (144)
A sugar produced in the breakdown of starch. This is rare in our food supply.
Glycogen (144)
This is a complex carbohydrate that is stored in the liver and skeletal muscle cells. When the body requires carbohydrates as an energy source, glycogen is then converted into glucose for the utilization of muscle cells.
Blood glucose (144)
AKA blood sugar. This is the sugar that is transported within the body to supply energy to the body’s cells, including fueling the brain and other cells in the body that cannot utilize fat as an energy source.
High-fructose corn syrup (144)
A sweetener made from cornstarch and converted to fructose in food processing.
Nutrient density (145)
The concept of consuming more nutrients per calorie.
Protein (145)
Long chains of amino acids linked by peptide bonds. They serve several essential functions within the body, such as, but not limited to, muscular growth and maintenance of soft tissues.
Amino acids (145)
The building blocks of proteins; composed of a central carbon atom, a hydrogen atom, an amino group, a carboxyl group, and an R-group.
Essential amino acids (145)
Amino acids that cannot be produced by the body and must be acquired by food.
Nonessential amino acids (147)
Amino acids produced by the body and do not need to be consumed in dietary sources.
Conditionally essential amino acids (147)
Nonessential amino acids that cannot be produced due to disease and as a result must be acquired in dietary sources.
Complete protein (147)
A protein that provides all of the essential amino acids in the amount the body needs and is also easy to digest and absorb; also considered a high quality protein.
Incomplete protein (147)
Food that does not contain all of the essential amino acids in the amount needed by the body.
Complementary proteins (147)
Consuming two or more incomplete proteins together to provide needed amino acids.
Lipids (148)
A group of compounds that includes triglycerides (fats and oils), phospholipids, and sterols.
Fatty acid (148)
A chain of carbons linked or bonded together, and the building blocks of fat within the human body.
Carbohydrates provide 4 calories per gram, compared to this macronutrient that provides twice as many? (148)
Fat AKA lipids.
Triglyceride (148)
The chemical or substrate form in which most fat exists in food as well as in the body.
Trans fatty acids (148)
These are prevalent within our foods and are the result of a process called hydrogenation.
This refers to the addition of hydrogen to unsaturated fatty acids, thus making them harder at room temperature and have an increased shelf life.