From Lecture Flashcards
Nutrition is?
the process of breaking down food and substances taken in by mouth to use for energy in body
Clinical nutritionists are?
health professionals who focus on the role of nutrition in chronic disease (prevention/remediation) (nutrition deficiencies before drugs and drugs before surgery)
Malnutrition can come from?
poor nutrition choices (deficiencies), food additions, overfeeding and excesses. Also, cachexia (body wasting away)
Catabolism?
process of body destroying itself
What is energy density in foods?
refers to the kcal per unit of a food ingredient or pet food (expressed as kcal/kg meaning for every 1 kg of pet food, a specific number of calories can be used by the animal (ME))
What is the usual measure of energy?
kilocalorie
One calorie is defined as?
the energy needed to increase the temperature of 1 gram of water from 14.5 degree celcius to 15.5 degrees celcius
1 kcal =?
1000 calories
order of nutrient importance?
water, carbs, proteins, fats, minerals, and vitamins
What are the 3 nutrient categories that provide energy?
protein, carbohydrates, and lipids
Proteins contain what?
complex polymers of 22 amino acid units
Carbohydrates are?
complex polymers of several different sugar units
Lipids are?
complex polymers of fatty acid units
biological value?
theoretical perfect protein source (100 therapeutic number ) higher BV numbers have fewer “holes and gaps” in their essential amino acid profiles (eggs have BV = 94)
Low digestibility means?
a larger proportion of dietary protein is excreted
Metabolized energy?
the most common estimate of how much energy (kcal) is supplied by pet food
Atwater factors?
modified factors used to estimate the energy density (caloric content) of pet food and to determine how much energy is provided by protein, fat, and carbohydrate by percentage
On average, dry dog foods contain ____ kcal/kg and dry cat foods contain ___?
3500
4000
A higher energy density pet food can be fed at what stages in a pet’s life?
growth, reproduction or performance
Lower density pet foods should be fed to?
overweight or obese animals
What is the goal of protein digestion?
present small peptides and free amino acids to the brush border of the SI mucosa for absorption
What is protein quantity?
measured content of total nitrogen via chemical analysis
What is protein quality?
depends on distribution profile of essential vs. nonessential amino acids
synergism?
when one ingredient offsets the limiting AA of another ingredient
Net NB is?
normal state of healthy animal?
the differences between amount consumed and the amount lost
0
positve NB =
growth, rebuilding or replenishing
Negative NB =
no protein intake or loss of tissue ?
the amount of nitrogen excreted from the body is greater than the amount of nitrogen ingested
What is clinical relevance?
Cachexia is tissue wasting and is associated with an extreme negative nitrogen balance
What are the key characteristics of lipids?
numbers of fatty acids/lipid molecule, degree of hydrogen saturation, length of fatty acid chains
Saturated means?
no bond
monounsaturated means?
1 bond
polyunsaturated?
greater than 1 bond
What are 3 dietary monosaccharides (simple sugars?
glucose, fructose and galactose
___ acid is an essential amino acid for cats and is added to most cat foods. It is considered ____ or ___ essential for dogs.
Taurine
nonessential or conditionally
Starch = ?
sugars combined into short, digestible polymers
glycemic index?
The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating.
Foods with a high GI are those which are?
rapidly digested and absorbed and result in marked fluctuations in blood sugar levels.
Low-GI foods, by virtue of their slow digestion and absorption, produce?
gradual rises in blood sugar and insulin levels, and have proven benefits for health.
CHO stands for?
chemical formula for carbohydrates, hydrogen, oxygen = simple sugars
Fibers are?
complex CHOs that cannot be digested by mammalian enzymes but are a part of pet nutrition (soluble and insoluble)
percentages of protein, fat, carbohydrate, and other nutrients may be express on an?
as-fed, dry matter, or metabolizable energy basis (not interchangeable)
