Chapter 9 - Basic Nutrition Factor In Health Flashcards
Acceptable macronutrient distribution range (Amdr)
The range of intakesassociated with a reduced risk of chronic disease whilst still providing recommended intakes of other essential nutrients
Adequate intake
The average daily nutrient intake level recommended when an RDA can’t be established
Amino acids
The molecules that when joined in groups of a few dozen to hundreds, form the thousands of proteins occurring in nature
Anaemia
A condition in which the blood is deficient in red blood cells, in haemoglobin, or in total volume. This may impair performance.
Bioavailability
The rate at and the extent to which a nutrient is absorbed and used
Carbohydrate
Macronutrient classified into 3 groups: monosaccharides, diasaccharides and polysaccharides. Body’s preferred energy source but technically not an essential nutrient. Composed of hydrogen, oxygen and carbon.
Cholesterol
A waxy fat substance that is an important structural and functional component of all cell membranes. Used for production of bile salts, vitamin D and several sex hormones.
Dietary referenc intake
Complete set of nutrient intakes for use when evaluating and planning diets for healthy individuals.
Disaccharides
Composed of two sugar units joined together. Sucrose, lactose, maltose
Docosahexaenoic acid (DHA)
An omega 3 fatty acid tied to dose dependant decrease in triglycerides and statistically significantly decrease in blood pressure. Further potential antiarrhythmic effects.
Eicosapentaenoic acid (EPA)
An omega 3 fatty acid tied to dose dependant decrease in triglycerides and statistically significantly decrease in blood pressure. Further potential antiarrhythmic effects.
Electrolytes
Sodium, potassium and chloride
Estimated average requirement (EAR)
The average daily nutrient level considered sufficient to meet the needs of half the healthy population within each stage of life.
Fat
A macronutrient. A large lipid moleculemade from an alcohol called glycerol and three fatty acids, a triglyceride
Fibre
A form of complex carbs from plants that humans cannot digest. Low intake is associated with constipation, heart disease, colon cancer.
Fructose
Type of monosaccharide
Galactose
Type of monosaccharide
Gluconeogensis
The making of glucose from a non carb source
Glycaemic index
Ranking of carbs based on how quickly they can be digested and absorbed. Therefore raise blood glucose levels.
Glycaemic load
The amount of carbs, in grams, in a portion of food that may impact glycaemic response.
Glycogen
Stored glucose in the liver and muscles. Totals 15 grams glycogen per kg bodyweight
Glucogenesis
Converting glucose to glycogen
Glucose
Type of monosaccharide
High density lipoprotein (HDL)
Good cholesterol. Blood fats that help transport cholesterol out of the arteries and returns it to the liver. Protective against heart disease
Hyponatraemia
Low blood sodium leading to intracellular swelling. Symptoms include headaches, nausea, vomiting, muscle cramps, swollen hands and feet, restlessness, disorientation
Lactose
A disaccharide. Glucose and galactose
Low density lipoprotein (LDL)
Bad cholesterol. Transports cholesterol from the liver to the body tissues. Elevated levels associated with increased risk of heart disease.
Maltose
A disaccharide of glucose and glucose
Minerals
Contribute to the structure of bone, teeth and nails. Are a component of enzymes and perform a wide variety of metabolic functions.
Monosaccharide
Single sugar molecules, glucose, fructose and galactose
Monosaturated fats
Fatty acids containing one double bond
Muscle protein synthesis
Process by which new muscle proteins are formed and a muscle grows or repairs ata molecular level.
Nutrient density
Food based on the nutrient such ad vitamins, minerals and fibre. As well as the healthy plant based compound they provide.
Omega 3 fatty acid alpha linolenic acid (ALA)
Precursor to EPA and DHA with inefficient conversion process
Polypeptide
Several amino acids joined together by peptide bonds.
Polysaccharides
Complex carbs with thousands of glucose units. Most common are starch, fibre and glycogen.
Polyunsaturated fat
Fatty acids with 2 or more double bonds
Protein
Primary structural and functional component of every cell in the human body. Used for growth and development and to build and repair cells. Serves as enzymes, transports carriers and hormones.
Protein digestibility
How much of the protein nitrogen is absorbed during digestion and its ability to provide the amino acids necessary for growth, maintenance and repair.
Protein digestibility correct amino acid score (PDCAAS)
Measure of protein digestibility or bioavilability that accounts for proteins ability to provide the essential amino acids necessary for the synthesis of body proteins and other metabolites. Does not account for how other compounds within the food alter the bioavailability of proteins amino acids
Recommended dietary allowance (RDA)
Average daily nutrient requirement adequate for meeting the needs of most healthy people within each life stage and sex
Saturated fats
Fatty acids with no double bonds and carbon molecules are saturated with hydrogen
Sucrose
A disaccharide of glucose and fructose
Tolerable upper intake level (UL)
The maximum average daily nutrient level not associated with any adverse health effects. Intakes above UL increase potential risk of adverse effects.
