ISSA Nutritionist: Unit 6 Flashcards
Maltose
glucose + glucose
Sucrose
glucose + fructose
Lactose
glucose + galactose
monosaccharides
The simplest form of carbohydrate
oligosaccharides
Saccharide composed of a small number of monosaccharides
polysaccharides
More than about 10 linked monosaccharides that form a polymer
glucose
A monosaccharide found in foods and blood; the end product of carbohydrate metabolism and the major source of energy for humans
fructose
A monosaccharide that is very sweet; possesses a ketone rather than an aldehyde, which distinguishes it from glucose
galactose
A monosaccharide; less soluble and sweet than glucose
amylose
A component of starch characterized by straight chains of glucose units
amylopectin
A component of starch characterized by its highly branched structure and fast digestion
salivary amylase
Enzyme found in saliva that catalyzes the hydrolysis of starch
glycemic index (GI)
A measure of the rate of which an ingested food causes the level of glucose in the blood to rise
glycemic load
Equal to the glycemic index of a food times the number of grams of carbohydrates in the serving
insulin index (II)
A measure of the rate of which an ingested food causes the level of insulin in the blood to rise
GLUT family
Group of membrane proteins that transport glucose from the blood into cells
isoforms
isoforms: A
glycerol
Sugar alcohol that is the backbone of a triglyceride
pancreatic lipase
An enzyme secreted from the pancreas that hydrolyzes fat
chylomicron
A lipoprotein that transports cholesterol and triglyceride from the small intestine to tissues of the body
apolipoproteins
Proteins that assist in the transport and regulation of lipids.
Eicosanoids
Signaling molecules of the body that control many systems
stearic acid
An 18-carbon saturated fatty acid
docosahexaenoic acid (DHA)
An omega-3, polyunsaturated fatty acid, found mainly in fish and algae; can be formed from ALA
eicosapentaenoic acid (EPA)
An omega-3, polyunsaturated fatty acid, found mainly in fish and algae
omega-6 / omega-3 fatty acid ratio
Balance of dietary fat intake; critical to overall health
trans fat
Unsaturated fat with a trans-isomer fatty acid; created through hydrogenation
peptides
A molecular chain composed of two or more amino acids linked by the carboxyl group of one amino acid and the amino group of another
secondary
Pertains to the folding of a polypeptide chain, resulting in an alpha helix, beta-sheet, or random coil structure
tertiary
Refers to a protein’s three-dimensional structure by complete folding of the sheets and helices of a secondary structure held in position by hydrophobic and hydrophilic interactions
quaternary
Refers to the assembly of multiple folded protein molecules in a multi-subunit complex
gastric hydrochloric acid
Produced by parietal cells in the stomach, this acid liquid is necessary for digestion
proenzyme
Inactive enzyme precursor that requires a biochemical change to become active
glutamine
An amino acid that’s only essential under certain conditions (certain illnesses and physical trauma)
plasma amino acid pool
Reserve of amino acids found in blood plasma
cytokine
A hormone-like substance secreted by various cells that regulate the immune response
conditionally essential amino acids
Essential under specific conditions, for example, childhood, stress, aging, etc
essential amino acids
An amino acid that must be included in the diet
non-essential amino acids
An amino acid that does not need to be included in the diet
Protein efficiency ratio (PER)
Protein efficiency ratios (PER) are determined using mice or rats rather than humans.
Biological value (BV)
The biological value (BV) of a protein, like the PER value, is determined using studies on rats and mice
Net protein utilization (NPU)
Net protein utilization (NPU) was developed to improve on BV measures
Protein Digestibility Corrected Amino Acid Score (PDCAAS)
The Protein Digestibility Corrected Amino Acid Score (PDCAAS) is the current “gold standard” of determining protein quality because unlike PER, BV, and NPU, it’s based on human amino acid requirements.
