Untitled Flashcards Set

Phytochemical

Beneficial compounds found in plants; example: lycopene in tomatoes.

Zoochemical

Beneficial compounds found in animal products; example: omega-3 fatty acids in fish.

Macronutrients

Nutrients needed in large amounts by the body, including carbohydrates, proteins, fats, and water.

Micronutrients

Nutrients needed in small amounts by the body, including vitamins and minerals.

Nutrient Density

The amount of nutrients a food provides relative to its calorie content.

Energy Density

The number of calories per gram of food; differs from nutrient density.

Large Intestine Function

Absorbs water and electrolytes, forms and eliminates feces, and houses gut bacteria.

Simple Diffusion

A passive process where nutrients move from high to low concentration without energy.

Active Transport

A process requiring energy to move nutrients against their concentration gradient.

Hypoglycemia

Low blood sugar levels; opposite of hyperglycemia.

Hyperglycemia

High blood sugar levels; opposite of hypoglycemia.

Role of Insulin

Lowers blood glucose levels by facilitating glucose uptake into cells for energy use.

Complete Protein

Contains all nine essential amino acids; example: meat and eggs.

Incomplete Protein

Lacks one or more essential amino acids; example: beans and lentils.

Moderate Alcohol Consumption Benefits

May reduce risk of heart disease, but excessive intake poses health risks.

Positive Nitrogen Balance

Occurs when nitrogen intake exceeds excretion, promoting growth.

Negative Nitrogen Balance

Occurs when nitrogen excretion exceeds intake, possibly leading to muscle wasting.

Equilibrium Nitrogen Balance

When nitrogen intake and excretion are balanced.

Functional Food

Food that provides health benefits beyond basic nutrition.

Nonessential Nutrient

Nutrients that the body can produce on its own and do not need to be consumed.

Dietary Reference Intakes (DRI)

A set of nutrient intake recommendations for healthy individuals.

Daily Values

Nutrient reference values used on food labels to help compare nutrient content.

Digestion

The process of breaking down food into smaller components for absorption.

Absorption

The process by which digested nutrients are taken up by the body.

Peristalsis

Coordinated muscle contractions that propel food through the digestive tract.

Monosaccharide

The simplest form of carbohydrate; examples include glucose and fructose.

Disaccharide

Two monosaccharides linked together; examples include sucrose and lactose.

Polysaccharide

Many monosaccharides linked together; examples include starch and fiber.

Gluconeogenesis

The production of glucose from non-carbohydrate sources, such as amino acids.

Dietary Fiber

Non-digestible carbohydrates that promote digestive health.

Functional Fiber

Non-digestible carbohydrates added to food for health benefits.

Lipoprotein

A complex of lipids and proteins that transport lipids in the blood.

Complementary Proteins

Combining two or more incomplete proteins to provide all essential amino acids.

Denaturation

The alteration of protein structure, often caused by heat or acid.

Anaerobic Respiration

The process of producing energy without oxygen.

Aerobic Respiration

The process of producing energy with oxygen.

Hunger

The physiological need to eat.

Appetite

The psychological desire to eat.

Satiety

The feeling of fullness and satisfaction after eating.

Hypertrophy

An increase in the size of muscle fibers.

Hypernatremia

High blood sodium levels.

Hyponatremia

Low blood sodium levels.