Nutrition Lecture Notes

Vocabulary flashcards for key nutrition concepts.

Nutrient

Provides energy and can be organic (carbon-based) or inorganic (non-carbon-based).

Macronutrients

Nutrients needed in large quantities (g-kg), including carbohydrates, lipids, proteins, and water.

Micronutrients

Nutrients needed in small quantities (μg-mg), including vitamins and minerals.

Essential nutrients

Nutrients that cannot be produced by the body and must be consumed.

Non-essential nutrients

Nutrients that can be produced by the body and do not need to be consumed.

Calorie

The energy required to raise the temperature of 1 mL of water by 1°C.

1 Calorie

Equal to 1000 calories or 1 kcal.

Carbohydrates (Calories per gram)

4

Protein (Calories per gram)

4

Lipids (Calories per gram)

9

Vitamins

Organic compounds, and are important for various cellular processes.

Vitamin D

Enhances calcium absorption in the digestive tract.

Vitamin A

Required for light receptors in the retina.

B Vitamins

Involved in chemical reactions to produce ATP.

Monosaccharides

Simple carbohydrates (e.g., glucose, fructose, galactose.)

Disaccharides

Simple Carbohydrates (e.g., sucrose, lactose, maltose.)

Lactose Intolerance

Inability to break down lactose due to low levels of lactase.

Polysaccharides

Complex carbohydrates (e.g., amylose, amylopectin, cellulose, glycogen.)

Ketosis

Condition when proteins and fatty acids are consumed due to insufficient carbohydrates.

Fiber

Indigestible form of glucose.

Soluble fiber

Found within plant cells and broken down by bacteria in the large intestine.

Insoluble fiber

Makes up plant cell walls and adds bulk to feces, easing its elimination.

Insulin

Responds to elevated blood glucose levels and stimulates organs to take up glucose from the blood.

Glucagon

Responds to low blood glucose levels and stimulates glycogenolysis and glucose release into blood.

Triglyceride

Glycerol backbone chemically bonded to fatty acids.

Saturated Fatty Acids

Form straight chains of carbon and are solid at room temperature.

Unsaturated Fatty Acids

Have a double bond putting a kink in the fatty acid chain and are liquid at room temperature.

Trans Fatty Acids

Produced through hydrogenation and associated with increased risk for heart disease.

Phospholipids

Similar to triglycerides but with a phosphate group; effective as emulsifiers.

Sterols

Class of steroid found naturally in plant and animal cells(e.g, cholesterol)

Cholesterol

A non-essential nutrient; elevated levels associated with increased heart disease risk.

Lipid Functions

Components of cell membranes, transport fat-soluble vitamins, energy storage, etc.

Chylomicrons

transport dietary lipids from the intestines to other locations in the body

Metabolic Syndrome

Group of conditions including excess abdominal weight, hypertriglyceridemia, low HDL cholesterol, elevated blood sugar, and high blood pressure.

Atherosclerosis

Condition where fatty plaques are deposited on the inside of the artery wall.

Essential Amino Acids

Amino acids that must be consumed in the diet.

Non-Essential Amino Acids

Amino acids that our body can produce.

Proteins Functions

Structural components, enzymes, transport chemical messangers, and produce cytokines.

Water-Soluble Vitamins

Vitamin C, Thiamin, Riboflavin, Niacin, Biotin, Pantothenic acid, Vitamin B6, Folate, Vitamin B12.

Lipid-Soluble Vitamins

Vitamin A, Vitamin D, Vitamin E, Vitamin K.

Coenzymes

Vitamins act as coenzymes in metabolic reactions (e.g. B vitamins in ATP production).

Antioxidants

Vitamins can act as antioxidants (e.g., Vitamin E neutralizing free radicals).

Minerals

Inorganic components of the diet functioning in structure and regulation.

Electrolytes

Charged ions (e.g., sodium, potassium, chloride) that maintain fluid balance.

Water Functions

Solvent, lubricant, cushions, helps maintain body temperature, and regulates blood volume.

MyPlate Dietary Guidelines

Balances calorie intake, nutrient-dense foods, whole grains, lean meat/fish, low fat dairy, healthy oils, variety, moderation.

Estimated Energy Requirement (EER)

Total energy requirements are based on Basal metabolic rate (BMR), Thermic effect of food (TEF), and physical activity.

Appetite

Desire to consume food, with a variety of triggers.

Hunger

Physiological need for food; uses hormones like ghrelin, peptide YY.

The Absorptive State

Nutrients are absorbed from the small intestine into the blood. Blood glucose levels rise.

The Post-Absorptive State

No nutrients are entering the bloodstream. Body mobilizing energy stores

Glycolysis

Anaerobic respiration: Produces a net gain of 2 ATP, Pyruvate shuttled to mitochondria for pyruvate oxidation

Citric Acid Cycle

Acetyl groups are further oxidized.

Electron Transport Chain

Produces ATP in substantial amounts.

Beta-Oxidation

Metabolism of fatty acids

Deamination

Metabolism of proteins

Lactic acid fermentation

Continuation of glycolysis under constant anaerobic conditions