Chapter 5 Client Based Nutrition Services Flashcards
recommended intake of carbs, fats, proteins
acceptable macronutrient distribution range
important molecule in metabolism that is formed as intermediate in the oxidation of carbs, fats, and proteins.
acetyl-CoA
energy storage and transfer unit within cells of body
adenosine triphosphate (ATP)
estimated amount of a nutrient per day consumed by ppl assumed to be maintaining adequate nutrition
adequate intake
one of the mian types of connective tissue where fat is stored
adipose tissue
essential amino acids including leucine, isoleucine, and valine that can be used as energy directly in muscle.
branched chain amino acids BCAAs
scientific unit of energy
calorie
skeletal structure of am organic compound, series of atoms bonded together that form the essential structure of the compound
Carbon skeleton
a carbon atom joined to a hydroxl group by a single bond and to an oxygen atom by a double bond
carboxyl group -COOH
protein commonly found in mammalian milk
casein
metabolic process that breaks down molecules
catabolism
federal agency that conducts and supports activities related to public health
CDC - center for disease control and prevention
energy contained in a molecule that has not yet been released in carbohydrates, fats, or proteins
chemical energy
persistent disease lasting 3 months or longer
chronic disease
consuming two or more incomplete proteins together to provide needed amino acids
complementary proteins
carb with >10 carbon/water units. whole grain and veggie starch/fiber examples.
complex carbohydrate
nonessential amino acids that cannot be produced due to disease, and must be acquired from dietary source
conditionally essential amino acids
compund made in the body but that can also be consumed in the diet, mostly from meat and fish. involved in the supply of energy for muscular contraction
creatine
guide to nutrients found within one serving of food
daily value
first step in breakdown of amino acids, includes the removal of the nitrogen grouo
deamination
general term for a set of reference values used to plan and assess nutrient intakes of healthy individuals
dietary reference intake (DRIs)
recommended intake for specific nutrients
dietary standards
act that defines and regulates dietary supplements; enacted by Congress following public debate concerning the role of dietary supplements in promoting health
dietary supplement health and education act of 94 DSHEA
minerals in blood and other body fluids that carry an electrical charge
electrolytes
series of compounds that transfer electrons from electron donors to electron acceptors, generating ATP in the process
electron transport chain
calories that provide little or no nutrients
empty calories
the ability of a fat to mix with water
emulsification
supplements used to benefit athletic performance or exercise
ergogenic aids
amino acids that cant be produced by the body and must be acquired from food
essential amino acids
estimated amount of a nutrient per day at which the needs of 50% of the population will be met
estimated average requirement (EAR)
general recommendation for calorie intake based on formulas designed to include individual characteristics such as age, gender, height, weight, and level of physical activity
estimated energy requirement (EER)
total body mass, without the fat. it is the lean or nonfat components of the body
fat free mass (FFM)
a chain of carbons linked or bonded together, and the building blocks of fat in the human body
fatty acid
energy is neither created nor destroyed
1st law of thermodynamics
a redox cofactor, more specifically a prosthetic group, involved im several important metabolic reactions
flavin adenine dinucleotide (FAD)
fruit sugar, found in fruits, honey, syrups, certain veggies
fructose
combines glucose with lactose
galactose
formation of glucose from non-carbohydrate sources, such as amino acids
gluconeogenesis
simple sugar manufactured by the body from carbs, fat, and to a lesser extent, protein that serves as body’s main source of fuel
glucose
a simple polyol (sugar alcohol) compound. it is a colorless, odorless, viscous liquid. the glycerol backbone is central to all lipids known as triglycerides
glycerol
complex carb that is stored in liver and muscle cells. when carbohydrate energy is needed, glycogen is converted intonglucose for use by muscle cells.
glycogen
a catabolic process that breaks down flucose to a usable form of energy, ATP.
glycolysis
sweetener made from cornstarch and converted to fructose in food processing
high fructose corn syrup
protein that provides all of the essential amino acids in the amount the body needs and is easy to digest and absorb. also known as a complete protein
high quality protein
metabolite of the essential amino acid leucine that is synthesized in the human body. used as a supplement to increase muscle mass and decrease muscle breakdown
HMB beta hydroxy beta methylbutyrate
loss of significant amounts of potassium, resulting in weakness, fatigue, constipation, and muscle cramping
hypokalemia
loss of significant amounts of sodium, resulting in body water level increase
hyponatremia
food that does not contain all of the essential amino acids in the amount needed by the body
incomplete protein
water lost through mild daily sweating and exhalation of air humidified by lungs, as well as other minor water losses such as secretions from the eyes
insensible water loss
two molecules, acetoacetate and B-hydroxybutyrate, that are synthesized in the liver from acetyl-CoA
ketone bodies
a unit of energy equal to 1000 calories. it is the amount of heat energy required to raise the temperature of a kg or L of water by 1 deg C.
kilocalorie
central metabolic pathway in all aerobic organisms. the cycle is a series of eight reactions (2 C acetate -> CO2) that occur in the mitochondrion.
krebs cycle
a byproduct of anaerobic metabolism that occurs when oxygen delivery to the working muscles cannot meet the demands of the tissue
lactate
a sugar present in milk that is composed of glucose and galactose
lactose
a group of compounds that includes triglycerides (fats and oils), phospholipids, and sterols
lipids
the metabolic pathway responsible for formation of fat
lipogenesis
the molecule that carries lipids throughout the body and delivers cholesterol that can accumulate on artery walls
low density lipoprotein (LDL)
nutrients that provide calories
macronutrients
sugar produced in the breakdown of starch, rare in our food supply
maltose
a series of chemical steps or reactions that either break down or build up compounds in the body
metabolic pathway
all of the chemical reactions that occur in the body for life. how nutrients are acquired,transported,used,disposed of.
metabolism
an alkyl derived from methane that has one carbon atom bonded to three hydrogen atoms
methyl group (CH3)
organelle found in the cytoplasm of eukaryotic cells that contain genetic material and enzymes necessary for cell metabolism, converting food to energy
mitochondria
coenzyme found in all living cells that is a carrier in the electron transport chain
nicotinamide adenine dinucleotide (NAD)
amino acids produced by body
nonessential amino acids
nutrient content of food relative to calories
nutrient density
fatty acids that have anti inflammatory effects and help to decrease blood clotting
omega 3 fatty acids
fatty acids that promote blood clotting and cell membrane formation
omega 6 fatty acids
a crystalline organic compound that is a metabolic intermediate in many metabolic processes
oxaloacetate (OAA)
type of lipid in which one fatty acid has been replaced by a phospbate froup and one of several nitrogen containing molecules
phospholipid
biologically active compounds found in plants
phytochemicals
fatty acids that have several spots where hydrogens are missing.
polyunsaturated fatty acids
long chains of amino acids linked by peptide bonds. serve several essential functional roles in the body
protein
an anabolic process that results in the building of muscle
protein synthesis
byproduct of anaerobic glycolysis that is an intermediate in several metabolic pathways
pyruvate
estimated amount of a nutrient per day considered necessary for good health
recommended dietary allowance (RDA)
a chain of carbons that is saturated with all of the hydrogens that it can hold, no double bonds.
saturated fat
a carbohydrate with fewer than 10 carbon/water units. glucose, sucrose, lactose, galactose, maltose, fructose
simple carbohydrate
subgroup of steroids and an important class of organic molecules
sterols
table sugar, made up of glucose and fructose
sucrose
highest level of a nutrient per day that is unlikely to pose a risk of adverse health effects
tolerable upper intake level (UL)
the degree to which a substance can cause damage to an organism
toxicity
another term for Krebs cycle. citric acid cycle.
tricarboxylic acid (TCA) cycle
the chemical or substrate form in which most fat exists in food as well as in the body
triglyceride
fatty acids that have areas that are not completely saturated with hydrogens, and have double bonds where hydrogen is missing
unsaturated fatty acids
a mixture of globular proteins isolated from whey, the liquid material created as a byproduct from cheese production
whey protein
dietary supplement obtained by removal of sufficient nonprotein constituents from pasteurized whey
whey protein concentrate (WPC)
dietary supplement obtained by separating components from milk
whey protein isolate (WPI)
