Basics of Macronutrients and Associated Concepts

These flashcards cover key vocabulary related to macronutrients, micronutrients, digestion, metabolism, and dietary concepts based on the lecture notes.

Macronutrients

Nutrients required in large amounts; include carbohydrates, lipids, proteins, and water.

Carbohydrates

Organic compounds made of carbon, hydrogen, and oxygen, classified as simple or complex, and serve as a major energy source.

Simple Carbohydrates

Consist of one or two sugar units (e.g., monosaccharides like glucose and disaccharides like sucrose).

Complex Carbohydrates

Composed of many sugar units; includes polysaccharides like starch and fiber.

Lipids

Organic compounds that are hydrophobic; three types include phospholipids, sterols, and triglycerides.

Proteins

Large molecules made up of chains of amino acids, essential for structure, function, and regulation of the body’s tissues.

Vitamins

Organic nutrients that are essential for various bodily functions and must be ingested from food.

Minerals

Inorganic substances that are essential for human health and included in trace and major categories.

Water

The most abundant macronutrient in the body, essential for survival, but does not yield energy.

Digestive enzymes

Proteins that help break down food into absorbable units; include amylases for carbohydrates and proteases for proteins.

Cellular Respiration

The process in which cells break down glucose using oxygen to produce ATP, releasing carbon dioxide and water.

Encephalization Quotient (EQ)

The ratio of actual brain mass to expected brain mass based on body size, used to estimate cognitive abilities.

Lactase Persistence

The continued production of lactase into adulthood, allowing for the digestion of lactose found in milk.

Dietary Fiber

Indigestible carbohydrates found in plants, contributing to digestive health and found in two forms: soluble and insoluble.

Energy Yielding Macronutrients

Macronutrients that provide energy, specifically carbohydrates, lipids, and proteins.

Optimal Foraging Theory

The hypothesis that organisms forage in a way that maximizes their energy intake while minimizing the energy spent.

Paleo Diet

A dietary guideline that focuses on eating foods presumed to have been available to Paleolithic humans, excluding processed foods.

Micronutrients

Nutrients that are required in smaller amounts, including vitamins and minerals, essential for various bodily functions.

Glycolysis

The first step in cellular respiration, occurring in the cytoplasm, where glucose is broken down into pyruvate.

Krebs Cycle

A series of chemical reactions used by all aerobic organisms to generate energy through the breakdown of acetyl-CoA.

Trans Fats

Unsaturated fats that are chemically altered to behave like saturated fats, increasing LDL levels in the body.

Folic Acid

A B-vitamin important for DNA synthesis and repair, particularly crucial during pregnancy.