Chemistry in Context - Chapter 11 Nutrition Vocabulary

Flashcards for Chemistry in Context, Chapter 11 Nutrition.

Calorie (cal)

Amount of energy required to raise the temperature of 1.0 g of water by 1°C.

Malnutrition

Diet lacking in the proper mix of nutrients, even though the energy content of the food eaten may be adequate.

Undernourishment

Experienced when the daily caloric intake is insufficient to meet the metabolic needs of a person.

% Daily Value (DV)

Tells you how much a nutrient in a serving of food contributes to a daily diet, based on a 2,000 calorie diet.

Fats

Greasy, slippery, soft, low-melting, water insoluble solids. Found in butter, cheese, cream, whole milk, and certain meats and fish.

Oils

Exhibit many of the properties of animal-based fats, but in liquid form. Obtained from olives, corn, or nuts.

Triglycerides

Molecules of fats and oils that contain three ester functional groups.

Lipids

Lipid family includes cholesterol and other steroids, including some complex compounds such as lipoproteins that contain fatty segments.

Fats

Triglycerides that are solid at room temperature.

Oils

Triglycerides that are liquid at room temperature.

Fatty acids

Characterized by: 1. A long hydrocarbon chain generally containing an even number of carbon atoms (typically 12 to 24). 2. A carboxylic acid group at the end of the chain.

Saturated fatty acids

Fatty acids that contain only C-to-C single bonds between the carbon atoms.

Unsaturated fatty acid

A fatty acid is this if the molecule contains one or more C-to-C double bonds between carbon atoms.

Hydrogenation

Process where H2 is added across the double bond, reduces the number of double bonds in the fatty acid, and transforms it from an oil into a semisolid fat.

Cis isomer

Isomers where H atoms are on the same side of the double bond.

Trans fats

Isomers where H atoms are on the opposite side of the double bond. Raise the level of triglycerides and “bad” cholesterol in the blood, leading to heart disease.

Interesterification

Alternate to hydrogenation that will not produce trans fats, scrambles fatty acids on two or more triglycerides.

Carbohydrates

Compounds containing carbon, hydrogen, and oxygen. The best-known dietary versions of these are sugars (like glucose) and starch. They have a 2:1 ratio of H to O atoms (like water).

Monosaccharides

Such as glucose and fructose, consist of a single ring.

Disaccharides

Such as sucrose (table sugar), is an example, formed by joining two monosaccharide units.

Polysaccharides

When many sugars are linked together you have these, which are natural polymers, such as starch and cellulose.

Starch

The primary carbohydrate component of several foods such as potatoes.

Cellulose

The primary fibrous component in the cell walls of plants.

Glycogen

Has a similar structure as starch, and is the polysaccharide form of carbohydrate that is stored in our bodies; this is our storehouse of energy.

Proteins

An essential part of every living cell. They are also major components in hair, skin, and muscle; and they transport oxygen, nutrients, and minerals through the bloodstream. They are polyamides or polypeptides, polymers made up of amino acid monomers.

Peptide bond

Two amino acids can link together via this, expelling a molecule of water.

Essential amino acids

Some amino acids that cannot be synthesized by humans, so must be ingested in our diet.

Vitamins

Essential in the diet, although required in very small amounts. They all are organic molecules with a wide range of physiological functions. They generally are not used as a source of energy, although some of them help break down macronutrients.

Minerals

Either ions or inorganic compounds that are essential for good health.

Basal metabolic rate (BMR)

The minimum amount of energy required daily to support basic body functions.

Food availability

Having sufficient quantities of food available on a consistent basis.

Food access

Having sufficient resources to obtain appropriate foods for a nutritious diet.

Food use

Appropriate use of food based on knowledge of basic nutrition and care, as well as adequate water and sanitation.