Nutrition

Glucose Spike

A sudden increase in blood sugar levels caused by consuming carbohydrates.

Good Food

Foods that are considered healthy and beneficial for the body.

Bad Food

Foods that are considered unhealthy and detrimental to the body.

Apple

A specific fruit that falls under the category of good food.

Lemon

A specific fruit that falls under the category of good food.

Watermelon

A specific fruit that falls under the category of bad food due to its high sugar content.

Calamansi

A specific fruit that falls under the category of good food.

Mango

A specific fruit that falls under the category of bad food due to its high sugar content.

Melon

A specific fruit that falls under the category of bad food due to its high sugar content.

Papaya

A specific fruit that falls under the category of good food.

Yogurt

A specific dairy product that falls under the category of good food due to its fermentation process.

Milk

A specific dairy product that falls under the category of bad food for individuals who lack lactase enzymes.

Cheese

A specific dairy product that falls under the category of good food due to its fermentation process.

Carbohydrates

A macronutrient that serves as a source of energy for the body.

Sugar

A source of carbohydrates that can be found in various foods.

Salivary amylase

An enzyme in saliva that starts the digestion of carbohydrates.

Stomach

The organ where further digestion of carbohydrates occurs with the help of hydrochloric acid (HCl).

Small intestine

The organ where carbohydrates are further broken down and absorbed into the bloodstream.

Pancreas

The organ that releases enzymes, such as pancreatic amylase, to aid in carbohydrate digestion.

Disaccharide

A type of carbohydrate composed of two sugar molecules.

Maltose

A specific disaccharide that can be broken down into two glucose molecules.

Sucrose

A specific disaccharide found in table sugar that can be broken down into glucose and fructose.

Lactose

A specific disaccharide found in milk that can be broken down into glucose and galactose.

Polysaccharide

A complex carbohydrate made up of multiple sugar molecules.

Insulin

A hormone that helps glucose enter cells for energy production.

Inadequate intake

Insufficient consumption of carbohydrates, leading to weight loss, retarded growth, and low blood sugar levels.

Excessive intake

Consuming an excessive amount of carbohydrates, leading to dental caries, gas formation, gastric mucosa irritation, high blood triglyceride levels, and obesity.

Diabetes mellitus

A disease associated with faulty carbohydrate metabolism, characterized by high blood sugar levels and complications in the kidney and heart.

Galactosemia

A condition where there is an accumulation of galactose in the bloodstream.

Disaccharide intolerance

An inability to digest certain disaccharides due to a lack of specific enzymes.

Fiber

A type of carbohydrate that is not digested by the body and provides various health benefits.

Glycemic index

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

Glycolysis

The breakdown of glucose into pyruvic acid and further into acetyl co-A to produce energy (ATP).

Glycogenesis

The process of converting excess glucose into glycogen for storage.

Lipogenesis

The process of converting excess glucose into fat for storage.

Glycogenolysis

The breakdown of stored glycogen to release glucose for energy.

Gluconeogenesis

The production of glucose from non-carbohydrate sources, such as proteins and fatty acids.

Adipose tissue

Fat tissue that stores excess energy in the form of triglycerides.

Lipids

A class of macronutrients that includes fats and oils.

Triglyceride

The most common type of lipid, consisting of three fatty acid molecules and one glycerol molecule.

Phospholipid

A compound lipid that consists of a glycerol molecule, two fatty acid molecules, a phosphate group, and a nitrogenous base.

Fatty acid

A type of lipid that serves as a building block for larger fat molecules.

Saturated fat

A type of fatty acid that is solid at room temperature and is commonly found in animal products.

Monounsaturated fat

A type of fatty acid that is liquid at room temperature and is commonly found in plant-based oils.

Polyunsaturated fat

A type of fatty acid that is liquid at room temperature and is commonly found in nuts, seeds, and fatty fish.

Trans fat

A type of fat that is created through the process of hydrogenation and is commonly found in processed and fried foods.

Enterogastrone

A hormone that inhibits gastric motility to slow down digestion.

Bile

A substance produced by the liver and stored in the gallbladder that helps emulsify fats in the small intestine.

Pancreatic and enteric lipase

Enzymes that break down fats into fatty acids and glycerol.

Medium-chain fatty acid

Fatty acids that are absorbed by the intestinal wall and transported to the liver.

Long-chain fatty acid

Fatty acids that form chylomicrons and are transported to the liver via the lymphatic system and blood.

Role in dental caries

Fat creates an oily coating on teeth, preventing food from sticking and reducing sugar reduction to acid, and interfering with the growth of cariogenic bacteria.

Hyperlipidemia

A condition characterized by high levels of lipids in the blood.

Atherosclerosis

A condition characterized by the buildup of plaque in the arteries, leading to narrowed and hardened arteries.

Protein

A macronutrient that is essential for growth, repair of tissues, and various other functions in the body.

Amino acid

The building blocks of proteins.

Fibrous protein

Proteins that have a linear shape, such as collagen, myosin, and keratin.

Globular protein

Proteins that have a spherical shape, such as insulin and hemoglobin.

Intermediate protein

Proteins that have a short linear shape, such as fibrinogen.

Simple protein

Proteins that yield only amino acids on hydrolysis, such as globulin and collagen.

Conjugated protein

Proteins that are composed of protein molecules and non-protein molecules, such as hemoglobin and lipoprotein.

Derived protein

Proteins that are the result

Animal Protein (complete)

Protein derived from animal sources that contains all essential amino acids necessary for the body's functions. Examples include eggs, milk, meat, fish, and cheese.

Plant Protein

Protein derived from plant sources that may be deficient in one or more essential amino acids. Examples include soybeans, grains, nuts, and fruits.

HCL (gastric juice) and pepsin

Hydrochloric acid and pepsin are components of gastric juice that break down protein into smaller compounds called proteoses, peptones, and polypeptides.

Renin enzyme

An enzyme found in infant stomachs that acts on casein, a protein in milk, to form digested curd and slow down the passage of milk.

Trypin and erepsin

Pancreatic enzyme trypsin and intestinal juice erepsin work together to further split proteins into polypeptides and some amino acids.

Absorption of peptide

Peptides are absorbed in the small intestine and transported through the portal system to the liver, which is the main site of protein catabolism and energy release.

Decarboxylation

A process that converts proteins into new compounds, such as serotonin, a neurotransmitter for central nervous system function.

Nitrogen

The end product of protein metabolism that is excreted in urine (urea, ammonia, uric acid, creatinine) and stool, contributing to the foul odor of feces due to its sulfur content.

Excess Protein

A healthy person can tolerate 2-3 times the daily allowance for protein, but individuals with kidney or liver problems may have difficulty metabolizing excess protein. High animal protein intake has been associated with an increased risk of osteoporosis.

Deficient Protein

Protein deficiency can lead to conditions such as kwashiorkor (edema, belly fat, fatty liver, light fur patch or hyperkeratosis, anemia) and marasmus (deficiency in all nutrients, muscle wasting, very thin).

Dental Correlation

Protein deficiency may result in delayed eruption of teeth, hypoplasia, degeneration of collagen, and can worsen existing periodontal disease.

Equivalent of protein food

A list of different food items and their respective protein content, including eggs, pork chop, chicken wing, chicken thigh, chicken breast, fish, corned beef, cheese, tofu, tuna, nuts.

Essential Amino Acids

A list of amino acids that are essential for the body's functions, including histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

Semi-Essential Amino Acid

A list of amino acids that are considered semi-essential, including arginine, tyrosine, cystine, glycine, and serine.

Alkaline Food

A list of alkaline foods that promote a more alkaline pH in the body, including green beans, sprouted beans, quinoa, barley grass, soybeans, cabbage, celery, cucumber, pepper, bok choy, and more.

Acidic Food

A list of acidic foods that promote a more acidic pH in the body, including fast food, alcohol, milk, caffeinated drinks, soda, fried food, processed cereals, and more.