Animal Nutrition Overview

Flashcards covering key terms and concepts related to animal nutrition, essential for understanding the subject.

Essential Nutrients

Nutrients that must be obtained from the diet because the body cannot synthesize them.

Macronutrients

Nutrients required in large amounts, including proteins, carbohydrates, and lipids.

Glycemic Index

A measure of how quickly a food raises blood sugar levels.

Celiac Disease

A rare gluten sensitivity that affects the intestine.

Vitamins

Organic molecules needed in small amounts to optimize metabolism; most are obtained from food.

Proteins

Essential macromolecules made of amino acids that serve various functions like structure, enzymes, and transport.

Trans Fatty Acids

Unsaturated fats that have been hydrogenated, which can raise bad cholesterol and lower good cholesterol.

Fiber

Carbohydrates that cannot be digested, such as cellulose and pectin, which aid in digestive health.

Digestive Tract

A system that includes organs for ingestion, digestion, absorption, and elimination of food.

Glucose Homeostasis

The regulation of blood glucose levels by hormones like insulin and glucagon.

Complete Proteins

Proteins that contain all essential amino acids in sufficient quantities.

Incomplete Proteins

Proteins that lack one or more essential amino acids.

Ruminants

Animals that have a specialized stomach with multiple chambers for digesting tough plant materials.

Type 2 Diabetes Mellitus

A condition where the body's cells do not respond properly to insulin, often associated with diet and lifestyle.

Chemical Digestion

The breakdown of food into smaller molecules by enzymes and acids in the digestive system.

Absorption

The process by which nutrients are taken up by the cells of the digestive tract.

Elimination

The disposal of waste materials after digestion and absorption.

Adaptive Radiation

The evolutionary process where organisms diversify rapidly to fill various ecological niches.

Osmotic Balance

The process of maintaining the proper balance of fluids in and out of cells.

Carbohydrates

Organic compounds made of sugar molecules; serve as a major source of energy.

Lipids

Fats and fat-related substances used for energy storage and insulation.

Essential Fatty Acids

Fatty acids that are necessary for health but must be obtained from the food.