Macronutrients, Micronutrients, Hydration Flashcards
Glycogen
Complex carbohydrate used to store energy in liver and muscle tissue
Protein
Amino acids linked by peptide bonds
Fiber
Complex carbohydrate; provides bulk in diet and intestinal health; regulates absorption of glucose
Complete protein
Supplies all essential amino acids
Nonessential amino acids
Can be manufactured by the body
Monounsaturated fatty acid
Lipid missing one hydrogen; one double bond
Carbohydrates
Sugars, starches, and fiber; chief source of energy
Micronutrients
Vitamins and minerals needed for health
Hydration
3L per day for males, 2.2L for women
Saturated fatty acid
Raises “bad” cholesterol
Unsaturated fatty acid
Increases “good” HDL cholesterol; decreases risk of heart disease
Polyunsaturated fatty acid
Lipids with more than one point of unsaturation
Disaccharides
Two sugar units (sucrose, lactose, maltose)
Essential amino acids
Cannot be manufactured by the body; must be obtained from food
There are 8
Toxicity
Degree to which a substance causes harm
Incomplete protein
Contains less than all 8 essential amino acids
Glucose
Simple sugar made by the body from carbs, fats, and sometimes protein; main source of fuel
Triglycerides
Chemical form of most fat in food and in the body
Trans-fatty acids
Used to increase shelf life in foods; raises bad and lowers good cholesterol
Soluble fiber
Dissolved by water; helps lower blood glucose and cholesterol
Insoluble fiber
Does not desolve in water
Monosaccharide
A single sugar unit (glucose, fructose)
Glycemic index
The rate carb sources raise blood sugar and the effect on insulin release
High = > 70 Moderate = 56-69 Low = < 55
