Human Nutrition Notes

Flashcards about human nutrition, covering topics like nutritional research, dietary recommendations, macronutrients, micronutrients, carbohydrates, fats, and cholesterol.

Macronutrients

The primary components of foods, crucial for energy provision, encompassing carbohydrates, proteins, and fats.

Micronutrients

Nutrients that are vital in minimal quantities, fulfilling essential roles without contributing energy.

Metabolizable energy

The quantity of energy present in food that can be utilized by the body.

Monosaccharides

Basic, singular sugar units, such as glucose, galactose, and fructose.

Disaccharides

Composed of two monosaccharides joined together.

Polysaccharides

Extended chains of monosaccharides.

Glycemic index

A system for categorizing foods based on their immediate impact on blood glucose levels.

Insulin

A hormone necessary for the removal of glucose from the bloodstream.

Fructose

A type of sugar present in fruits.

Fatty Acids

The foundational elements that constitute fats.

Saturated Fats

Fats characterized by the absence of double bonds between carbon atoms.

Unsaturated Fats

Fats distinguished by the presence of double bonds between carbon atoms.

Monounsaturated Fatty Acid

A type of fat containing a single double bond between its carbon atoms.

Polyunsaturated Fatty Acid

A type of fat containing multiple double bonds between its carbon atoms.

Alpha End

The extremity of a fatty acid where the carboxylic acid group is situated.

Omega End

The terminal point of a fatty acid, key in determining its classification, such as omega-3.

Essential Fatty Acids

Fatty acids that must be obtained through dietary sources.

Trans Fat

A type of unsaturated fatty acid with hydrogen atoms positioned on opposing sides of the carbon chain.

Triglyceride

A molecule comprising a glycerol unit linked to three fatty acid units.

Cholesterol

A crucial component in cell membranes, a precursor to bile acids, and integral to various hormones.

Lipoproteins

Complexes made of triglycerides, cholesterol, phospholipids, and proteins that facilitate fat transport in the bloodstream.

Chylomicrons

A class of lipoproteins responsible for transporting fatty acids from the intestines to the liver.

Very Low Density Lipoproteins (VLDL)

Lipoproteins produced in the liver that transport triglycerides to cells throughout the body.

Low Density Lipoproteins (LDL)

Lipoproteins that transport cholesterol to cells; often labeled as detrimental to health.

High Density Lipoproteins (HDL)

Lipoproteins that gather surplus fat and cholesterol for transport back to the liver; generally considered beneficial for health.

Goiter

An enlargement of the thyroid gland, typically resulting from a deficiency.

Kwashiorkor

A disease triggered by insufficient intake, leading to edema.

Sucrose

Commonly known as table sugar, composed of glucose and fructose.

Lactose

A sugar found in milk, made up of glucose and galactose.

Starch

The primary storage form of glucose in plants.

Glycemic Index

A method for evaluating foods based on how they affect levels relative to pure glucose.

Amylopectin

A form of starch that enzymes can break down more readily.

Amylose

A form of starch that is more resistant to breakdown by enzymes.

Hydrogenation

A chemical reaction involving the addition of hydrogen to unsaturated fats, frequently resulting in the formation of fats.

Functions of Fat

Play a role in the synthesis of steroid hormones, the transport of fat-soluble vitamins, and the support of cell functions.

Triglycerides function

Serve as the storage form of fat in adipose tissues.

High glycemic index risks

May increase the risk of developing insulin resistance.

Corn Syrup

Significant in Australian diets, particularly in the form of fructose.

Saturated Fat Intake

Has the greatest impact on levels in the blood.