BIO-319 Topic 3: Lipids and Proteins Study Guide

Vocabulary practice flashcards based on the Topic 3: Lipids and Proteins study guide for BIO-319 Applied Nutrition Quiz 3.

Fatty Acids and Triglycerides

The foundational lipid molecules whose basic chemical structures are analyzed in Topic 3.

Prevalence of Lipids

The relative abundance and distribution of various lipid types within the human body and in food sources.

Cis and Trans Fatty Acids

Two distinct configurations of fatty acids studied in conjunction with the chemical process of hydrogenation.

Hydrogenation

A chemical process examined in Topic 3 in relation to the creation and structure of cis and trans fatty acids.

Phospholipids

A major class of lipids studied for their distinct chemical structure and physiological roles.

Sterols

A category of lipids that includes cholesterol, evaluated based on their bodily roles and dietary food sources.

Cholesterol

A specific type of sterol studied for its physiological roles and dietary food sources.

Lipid Digestion, Absorption, and Transport

The physiological mechanisms responsible for processing dietary lipids through the gastrointestinal tract and circulating them through the body.

Lipoproteins

Lipid-protein transport complexes classified by their roles and specific types, and analyzed based on the factors that raise or lower their levels.

Amino Acids

The building blocks of proteins, evaluated by their basic chemical structure, dietary food sources, and classification as essential versus non-essential.

Essential vs Non-Essential Amino Acids

The two primary classifications of amino acids based on whether they must be supplied directly by the diet.

Protein Digestion and Absorption

The breakdown and uptake of proteins occurring in specific regions of the GI tract through the action of specialized enzymes.

Denaturation

A process affecting protein structure that students are required to describe in Topic 3.

Major Functions of Proteins

The diverse physiological and structural roles fulfilled by proteins throughout the body.

Gluconeogenesis

A metabolic pathway covered within the study of proteins and lipids.

Dietary Recommendations for Protein

Nutritional guidelines detailing appropriate protein intake as well as the physiological impacts of protein underconsumption and overconsumption.

Nitrogen Balance

A key measure of protein balance encompassing both positive nitrogen balance and negative nitrogen balance states.

Positive and Negative Nitrogen Balance

Two opposing states used to describe and assess protein balance in the human body.

Protein Quality of Foods

A characteristic used to evaluate dietary proteins based on amino acid composition, protein digestibility, reference protein comparison, and biological value.

Amino Acid Composition

One of the four specific criteria used to differentiate and assess the protein quality of foods.

Protein Digestibility

A measure of how effectively dietary protein is digested, used to determine the overall protein quality of foods.

Reference Protein

A standard protein benchmark against which the protein quality of dietary foods is compared and differentiated.

Biological Value

A specific measurement utilized to evaluate and differentiate dietary protein quality in foods.