Chapter 9: Nutrition Flashcards
A process of obtaining nutrients through food and/or food products to support energy requirements and cellular processes, including growth, repair and maintenance of tissues, reproduction, and digestive processes and respiration
Nutrition
Certified Dietitian Nutritionist: state certified dietitian/nuitritionist
CDN
The actions that a professional is permitted to undertake in keeping with the terms of their license or certification
Scope of practice
Claim that a food has a specific nutritional property or provides a specific benefit
Nutrition Claim
Food substances required in large amounts to supply energy; include protein, carbohydrate, and fat
Macronutrients
Vitamins, minerals, and phytonutrients. These are nonenergy yielding nutrients that have important regulatory functions in metabolic pathways
Micronutrients
Group of organic compounds required in small quantities in the diet to support growth and metabolic processes
Vitamins
Inorganic, natural substances, some of which are essential in human nutrition. There are two kinds of minerals: major minerals (aka, macrominerals) and trace minerals
Minerals
Amino acids linked by peptide bonds; the building blocks of body tissues
Protein
Organic building blocks of proteins containing both a carboxyl and an amino group
Amino acids
A chemical bond that connects two amino acids
Peptide bond
Amino acid that must be obtained through the diet as the body does not make it; there are nine essential amino acids
Essential amino acid (EAA)
Intermediate forms of nutrients used in metabolic reactions to create adenosine triphosphate
Substrates
A process in which the body breaks down existing proteins and recycles the component amino acids for incorporation into new proteins or other nitrogen-containing compounds
Protein turnover
A protein source that provides all essential amino acids
Complete protein
A protein that lacks one or more of the amino acids required to build cells
Incomplete protein
A diet that consists of both animals and plants
Omnivorous diet
Combination of two incomplete protein sources that together provide all of the essential amino acids
Mutual supplementation
Refers to the amino acid profile and the digestibility of a protein source
Protein quality
Foods missing one or more of the essential amino acids
Low biological value (LBV) proteins
Foods containing all the essential amino acids
High biological value (HBV) proteins
A measure of assessing proteins, based on the amount of weight gained by a test subject divided by the amount of intake of a protein food
Protein efficiency ratio (PER)
A reference amount used to describe the extent to which the amino acids in a protein source are absorbed
Biological value (BV)
A measure for evaluating a protein source based on the composition of amino acids and its digestibility
Protein digestibility- corrected amino acid score (PDCAAS)
The ratio of amino acid mass turned into proteins compared to the total amino acid mass consumed in the diet
Net protein utilization (NPU)
Intestinal cells that absorb nutrients
Enterocyte
The formation of glucose from noncarbohydrate sources (proteins and fats)
Gluconeogenesis
The recommended amount of a nutrient that meets the needs of most healthy individuals within specific age and gender groups
Recommended dietary allowance (RDA)
When calorie intake is lower than the number of calories expended
Negative energy balance
Ranges of intake for nutrients that are estimated to meet the needs of 97-87% of the population and that are associated with a reduced risk of chronic disease. AMDRs are established by the national academy of medicine
Acceptable macronutrient distribution range (AMDR)
Process relating to, involving, or requiring oxygen
Aerobic
Processes relating to the absence of oxygen
Anaerobic
The energy required to digest, absorb, and process nutrients that are consumbed
Thermic effect of food (TEF)
Compounds composed of carbon, hydrogen, and oxygen molecules that include simple sugars, complex carbohydrates, glycogen, and fiber
Carbohydrates
Include the monosaccharides and disaccharides; easily absorbed into the bloodstream
Simple sugars
Simplest form of carbohydrate; single sugar molecules (e.g., glucose)
Monosaccharides
Two monosaccharides joined together to form a simple sugar. The three disaccharides of nutritional importance include lactose, sucrose, and maltose
Disaccharides
A type of carbohydrate composed of long chains of glucose units; starch and glycogen are examples of this
Polysaccharides
Storage form of carbohydrate in plants
Starch
Glucose that is deposited and stored in bodily tissues, such as the liver and muscle cells; the storage form of carbohydrate
Glfycogen
An indigestible carbohydrate present in plant foods, such as fruit, vegetables, and legumes
Fiber
An alternative term for fat, used primarily to store energy
Adipose tissue
Polysaccharides; long chains of simple sugars. Examples include whole grains, legumes and vegetables
Complex carbohydrates
Number (0-100) assigned to a food source that represents the rise in blood sugar after consuming the food
Glycemic index (GI)
Similar to glycemic index but takes into account the amount of food (carbohydrate) eaten
Glycemic load (GL)
Process by which new muscle proteins are formed and a muscle grows or repairs at the molecular level
Muscle protein synthesis
Group of fats/fatty acids and their derivatives, including triglycerides, phospholipids, and sterols
Lipids
The chemical or substrate form in which most fat exists in food as well as in the body
Triglycerides
Type of lipid (fat) comprised of glycerol, two fatty acid chains, and a phosphate group
Phospholipids
A group of lipids with a ringlike structure. Cholesterol is a type of this
Sterols
Fatty acids with one or more points of unsaturation (double bond) in their chemical structure
Unsaturated fats
A type of triglyceride; chemical structure has no double bonds (points of unsaturation); usually solid at room temperature. Examples: butter, lard, whole milk, beef, processed meats, and tropical oils
Saturated fat
Digestive enzymes produced by the body to help digest fats, starches, and proteins
Pancreatic enzymes
An enzyme in saliva that begins the process of lipid digestion in the mouth
Lingual lipase
Enzyme that digests lipids
Lipase
Molecules of fat that contain triglycerides, phospholipids, cholesterol, fat-soluble vitamins, and protein. They are formed by intestinal cells after the digestion of lipid-containing foods
Chylomicrons
A group of soluble proteins that combine with and transport fat or other lipids in the blood plasma
Lipoprotein
An enzyme that breaks down triglycerides into fatty acids
Lipoprotein lipase (LPL)
The formation of a substance required for metabolism
Metabolites
All of the chemical reactions that occur in the body to maintain itself
Metabolism
Minerals present in the body in larger amounts
Major minerals
Minerals present in small amounts in the body. They include iron, zinc, copper, selenium, iodine, manganese, chromium, fluoride, and molybdenum
Trace minerals
A condition that occurs when the body becomes overheated. It can occur when the body becomes overheated. It can occur from dehydration in a hot climate, and symptoms include heavy sweating, rapid pulse, low blood pressure, nausea, dizziness, and muscle cramps
Heat exhaustion
A condition that can develop if heat exhaustion is not treated quickly . Symptoms include headache, fever, confusion and disorientation, and flushed skin. It’s a medical emergency and can be fatal if not quickly treated
Heatstroke
Drink with a combination of carbohydrate and/or electrolytes used for rehydration and carbohydrate replenishment during physical activity; may be isotonic, hypotonic, or hypertonic
Sports drink
Minerals that have an electrical charge to help transmit nerve impulses throughout the body, such as sodium, potassium, and chloride
Electrolytes
A solution with a lower solute load/concentration than body fluids
Hypotonic
A solution with a similar solute load/concentration as body fluids
Isotonic
A solution with a higher solute load/concentration than body fluids
Hypertonic
The amount of energy required to maintain the body at rest
Basal metabolic rate (BMR)
When the body produces too little or too much of an endocrine hormone
Endocrine (hormonal) disorders
Energy cannot be created or destroyed but merely converted from one form to another
first law of thermodynamics
Sugars that are not naturally found in food but have been added to a food product
Added sugars
Satisfying; feeling of fullness
Satiating
The total amount of energy expended in one day
Total daily energy expenditure (TDEE)
Called peptide tyrosine and is a peptide that is released in the colon during feeding
Peptide YY
The hunger hormone that stimulates appetite
Ghrelin
Low activity of the thyroid gland that can disrupt heart rate, body temperature, and metabolism
Hypothyroidism
A hormone disorder that causes abnormally high levels of cortisol in the body
Cushing’s syndrome
A hormone disorder that occurs in women of childbearing age that causes irregular periods, excess levels of the male hormone androgen, small cysts on the outer edges of the ovaries, and obesity
Polycystic ovarian syndrome (PCOS)
Energy expenditure through daily activities outside of structured exercise, such as walking, completing household chores, and taking the stairs
Nonexercise activity thermogenesis (NEAT)
The calories expended through structured exercise or training
Exercise activity thermogenesis (EAT)
Adaptive thermogenesis
Metabolic adaptations and changes in energy expenditure as a result of changes in energy intake
A list of all included ingredients in a food product, in descending order of amount by weight, on a food label
Ingredients list
Label on food products that provides information on the nutrient content of the food. Lists servings per container, serving size, and the amount of specific nutrients
Nutrition facts panel
A reference amount based on the quantity of the product consumers are thought to typically consume at one sitting
Serving size
A reference value on the nutrition label that indicates what percentage of the recommended daily value for a nutrient is met by the specified serving size of a food product, based on a 2,000 calorie diet
Percent daily value (%DV)
Used on food labels in the United Kingdom and the European union. It is a reference value that indicates what percentage of the recommend amount of a nutrient is met by the specified amount (100g or 100ml) of the food product
Percent reference intake (%RI)
Enlargement of an organ or tissue; in the context of fitness, it is often used to describe the enlargement of skeletal muscle
Hypertrophy
