Cumulative Final Exam Review

Flashcards for vocabulary review

Macronutrients

Needed in larger quantities, yield energy: Protein, Carbohydrates, Fats

Micronutrients

Nutrients needed in smaller quantities, do NOT yield energy: Vitamins, Minerals

EAR: Estimated Average Requirements

Average daily amount of nutrient to maintain a specific function and meets the needs of 50% of the population

RDA: Recommended Dietary Allowances

Average daily intake of nutrient adequate to meet nutrition needs of almost all healthy people and meets the needs of most (98%) healthy people in the population

AI: Adequate Intakes

Average daily amount of a nutrient that appears to be sufficient, reflects the average amount that a group of healthy people consumes, and is Used when this is not enough evidence to establish EAR and RDA

UL: Tolerable Upper Intake Levels

Maximum daily amount of a nutrient that appears safe for most healthy people and protect against toxicity

Energy density

A measure of the energy a food provides relative to the weight of the food (kcalories per gram)

Nutrient Density

A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher it is

Whole grain

A grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original (all but the husk) NOT REFINED

Enriched

The addition to a food of specific nutrients to compensate for losses that occur during processing so that the food will meet a specified standard. LOST NUTRIENTS ARE ADDED BACK INTO THE FOOD

Fortified

The addition to a food of nutrients that were either absent or present in insignificant amounts. Can be used to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food. EXTRA NUTRIENTS HAVE BEEN ADDED

Nutrient claims

Characterize the quantity of a nutrient in a food.

Health claims

Describe relationships between foods /nutrients and diseases or health-related conditions with enough scientific evidence for a clear link between the two

Qualified Health Claims

Supported by scientific evidence but does not achieve the significant scientific agreement standard. Requires specific wording

Structure - function claims

Characterize relationship between a nutrient/substance in a food and role in body. Does not require scientific evidence or FDA approval. Cannot mention a disease or symptom

Digestion

The breakdown of food into absorbable nutrients

Absorption

The uptake of these nutrients by cells for transport into the blood or lymph

Gastroesophageal Reflux

Acid Reflux or heartburn

Monosaccharides

Glucose, Fructose, Galactose

Disaccharides

Maltose, Sucrose, Lactose

Condensation

Links two monosaccharides together, reaction releases water

Hydrolysis

Breaks a disaccharide in two, requires addition of water

Glycogen

Storage form of glucose in liver and muscles

Starches

Plant Storage

Fibers

Plant structure | not digested by human enzymes. Classified: Soluble & Insoluble

Triglycerides

Most abundant lipid in food and in the body

Phospholipids

Solubility in fat & water | Emulsifier | Suspend fats in blood and body fluids & Cell membranes

Micelles

spherical emulsified fat → diffuse into intestinal cells (enterocytes)

Proteins

Amino acids linked into chains

Denaturation

Protein uncoils or loses its shape & function. Happens when protein structures are disrupted or destroyed like when they are subjected to heat, acid (like in our stomach!), or other conditions

Metabolism

Sum/total of all chemical reactions that occur in living cells

ATP (adenosine triphosphate)

High-energy compound that powers all activities in living cells. Captures some of the energy released during breakdown of glucose, amino acids, fatty acids, glycerol (the rest is lost as heat)

Glycolysis

First step in glucoses path to yield energy | Glucose → Pyruvate

Cori Cycle

The pathway by which glucose is metabolized to lactate (by anaerobic glycolysis) in the muscle, lactate is converted back to glucose in the liver, and then glucose is returned to the muscle

Deamination

Removal of the nitrogen-containing amino group from an amino acid (→ Ammonia → Urea → Urine)

Hunger

Physiological response triggered primarily by the hypothalamus (controls appetite)

Satiety

Feeling of fullness occurring after a meal that helps determine how much time passes between meals

Satiation

A feeling of satisfaction and fullness during a meal that determines amount of food consumed

Adaptive Thermogenesis

Adjustments that the body makes in its energy expenditure related to changes in environment (heat and humidity) and physiological events (dieting, starving, trauma, illness, etc)

Ghrelin

Hormone secreted by the stomach cells that stimulates appetite and increases food intake

Leptin

Hormone secreted by adipose cells that suppresses appetite and enhances satiety.

Bioavailability

The rate at and the extent to which a nutrient is absorbed and used.

Electrolytes

Salts that dissolve in water and dissociate into charged particles called ions