Macro & Micro Nutrients Lecture Notes

Comprehensive flashcards covering macronutrients, micronutrients, deficiency diseases, and nutritional assessment methods based on lecture materials.

Macronutrients

Essential nutrients required in large amounts for growth and energy that constitute the majority of an individual's diet, including carbohydrates, proteins, and fats.

Micronutrients

Vitamins and trace minerals required by the body in very small amounts to trigger reactions and support essential functions.

Caloric Yield of Fats

$$9\,calories\,per\,gram$$

Caloric Yield of Proteins and Carbohydrates

$$4\,calories\,per\,gram$$

Carbohydrates

Nutrients composed of carbon, hydrogen, and oxygen that serve as the main source of energy for all body functions, particularly brain functions.

Glucose

The form into which carbohydrates are converted after ingestion to circulate in the bloodstream for ready energy.

Glycogen

The form in which carbohydrates are stored in the liver and muscle cells for later use.

Unavailable Carbohydrates

Dietary fiber in the form of cellulose and hemicelluloses which are not digested by the human body.

Protein

Large combinations of amino acids containing carbon, hydrogen, nitrogen, and oxygen; the major source of building materials for muscles, blood, skin, and organs.

Essential Amino Acids

Amino acids that the body cannot manufacture on its own and therefore must be supplied through the diet.

Complete Proteins

Protein sources, such as meat, fish, and eggs, that contain all essential amino acids.

Fat (Solid vs. Liquid)

A substance that is solid at room temperature is called fat, while a substance that is liquid at room temperature is known as oil.

Saturated Fatty Acids

Fatty acids typically found in solid fats (like ghee or butter) that are generally considered bad for health when eaten in excess.

Unsaturated Fatty Acids

Fatty acids typically found in oils (like olive or soybean oil) that are good for health, including Omega-3 and Omega-6.

Balanced Diet

Getting the right types and amounts of foods and drinks to supply nutrition and energy for maintaining cells and supporting normal growth.

Protein Energy Malnutrition (PEM)

A condition resulting from a daily diet that lacks major nutrients like protein and carbohydrates.

Hidden Hunger

A type of deficiency caused by eating food that is cheap and filling but deficient in essential vitamins and micronutrients.

Body Mass Index (BMI)

An international standard for assessing body size in adults calculated as $\frac{\text{Weight (kg)}}{(\text{Height (m)})^2}$.

Normal BMI Range

$18.5$ to $24.9$

Anthropometry

The direct method of nutritional assessment involving the measurement of body height, weight, and proportions.

RDA for Protein

$1\,g/kg$ of body weight.

Water Content of the Body

Water makes up $70\%\text{-}75\%$ of total body weight and is involved in every bodily function.

Night Blindness (Nyctalopia)

The inability to see clearly in dim light due to a deficiency of Vitamin A or a retinal disorder.

Rickets

A deficiency disease caused by a lack of Vitamin D or insufficient sunlight, characterized by softening of developing bone and bow legs.

Scurvy

A deficiency disease caused by a lack of Vitamin C, characterized by weakness, anemia, bleeding gums, and loose teeth.

Beriberi

A disease caused by a deficiency of thiamine (Vitamin B1) that affects the skin, muscles, heart, nerves, and digestive system.

Cheilosis

A disorder of the lips marked by scaling and fissures at the corners of the mouth caused by a deficiency of riboflavin (Vitamin B2).

Pellagra

A condition caused by an inability to absorb Niacin (Vitamin B3) or the amino acid tryptophan, clinically characterized by the 4 D's: Dermatitis, Diarrhea, Dementia, and Death.

Vitiligo

A skin condition involving loss of pigment caused by a deficiency of Vitamin B, Folic Acid, Vitamin C, copper, or zinc.

Goiter

An Iodine deficiency disorder affecting the thyroid gland which regulates growth and metabolic rate.

Xerophthalmia

A Vitamin A deficiency condition characterized by dry conjunctiva and Bitot's spots.

24 Hours Dietary Recall

A dietary assessment method where a subject is asked to recall all food and drinks taken in the previous 24 hours.

Food Frequency Questionnaire

A dietary assessment tool using a list of approximately 100 food items to indicate intake frequency and quantity per day, week, or month.

Waist/Hip Ratio (WHR) High Risk

A ratio $> 0.80$ for females and $> 0.95$ for males, indicating central obesity and high risk for diabetes and CVS disorders.

ABCD of Nutritional Assessment

The four direct methods: Anthropometric, Biochemical, Clinical, and Dietary evaluation.