NUTRITION Flashcards
AMINO ACIDS
Organic building blocks of proteins containing both a carboxyl and an amino group.
PEPTIDE BOND
A chemical bond that connects two amino acids.
SUBSTRATES
Intermediate forms of nutrients used in metabolic reactions to create adenosine triphosphate.
PROTEIN TURNOVER
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.
complete protein
A protein source that provides all essential amino acids.
HBV PROTEINS
foods containing all 9 essential amino acids
LBV proteins
foods missing 1 or more essential amino acids
ENTEROCYTE
intestinal cells that absorb nutrients
GLUCONEOGENESIS
The formation of glucose from noncarbohydrate sources (proteins and fats).
Anaerobic
PROCESSES RELATING TO THE ABSENCE OF OXYGEN
AEROBIC
PROCESSES RELATING TO OXYGEN
Thermic effect of food (TEF)
The energy required to digest, absorb, and process nutrients that are consumed.
SIMPLE SUGARS
Include the monosaccharides and disaccharides; easily absorbed into the bloodstream.
Monosaccharides
Simplest form of carbohydrate; single sugar molecules (e.g., glucose).
Disaccharides
Two monosaccharides joined together to form a simple sugar. The three disaccharides of nutritional importance include lactose, sucrose, and maltose.
GLYCOGEN
the storage form of carbohydrates
complex carbohydrates
Polysaccharides; long chains of simple sugars. Examples include whole grains, legumes, and vegetables.
adipose tissue
An alternative term for fat, used primarily to store energy.
glycemic index
Number (0–100) assigned to a food source that represents the rise in blood sugar after consuming the food.
glycemic load
Similar to glycemic index but takes into account the amount of food (carbohydrate) eaten.
LOW GI FOODS
(55 OR LESS) EX: COWS MILK, NON STARCHY VEGETABLES, WHOLE GRAINS, BEANS
MEDIUM GI FOODS
(55-69) EX: RAISINS, MAC N CHEESE, HAMBURGER BUN, PINEAPPLE, BANANA
HIGH GI FOODS
(70 OR ABOVE) GLUCOSE, HARD CANDY, INSTANT RICE, SPORTS DRINKS
LIPIDS
Group of fats/fatty acids and their derivatives, including triglycerides, phospholipids, and sterols.
PHOSPHOLIPIDS
Type of lipid (fat) comprised of glycerol, two fatty acid chains, and a phosphate group.
STEROLS
A group of lipids with a ringlike structure. Cholesterol is a type of sterol.
UNSATURATED FATS
Fatty acids with one or more points of unsaturation (double bond) in their chemical structure.
SATURATED 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.
What is the optimal ratio of omega-6 to omega-3 fatty acids in the diet?
4:1
TRACE MINERALS
minerals present in small traces in the body (iron, zinc, fluoride, selenium, etc)
WATER SOLUBLE VITAMINS
B AND C VITAMINS
