Lecture Notes on Nutrition

Vocabulary flashcards for key terms from a nutrition lecture.

Proteins

Chains of amino acids linked by peptide bonds forming long polymers involved in various biological functions.

Peptide Bonds

Chemical bonds that form between amino acids, linking them together to create polypeptide chains.

Peptidases/Proteases

Enzymes that catalyze the breakdown of proteins into smaller peptides or individual amino acids through hydrolysis.

Hydrolysis

A chemical reaction in which a molecule of water is used to break a chemical bond, such as peptide bonds in proteins.

Amino Group

A functional group consisting of a nitrogen atom bonded to two hydrogen atoms, present in amino acids and proteins.

Carboxyl Group

A functional group consisting of a carbon atom double-bonded to an oxygen atom and single-bonded to a hydroxyl group, found in amino acids.

Essential Amino Acids

Amino acids that cannot be synthesized by the body and must be obtained through dietary sources.

Protein Turnover

The continuous process of protein synthesis and degradation within the body's cells.

Kwashiorkor

A form of severe malnutrition characterized by protein deficiency, leading to edema, growth retardation, and skin lesions.

Rabbit Starvation

A condition caused by consuming a diet excessively high in protein and deficient in other nutrients, leading to toxic levels of ammonia in the body.

Macronutrient Balancing

The practice of adjusting the intake of protein, carbohydrates, and fats to achieve optimal health and performance.

Micronutrients

Essential nutrients required in small amounts, including vitamins and minerals, that support various physiological functions.

Water-Soluble Vitamins

Vitamins that dissolve in water and are readily absorbed into the bloodstream; excess amounts are typically excreted in urine.

Fat-Soluble Vitamins

Vitamins that dissolve in fats and are absorbed along with dietary fats; they can be stored in the body, and excess intake can lead to toxicity.

Coenzymes

Non-protein organic molecules that assist enzymes in catalyzing biochemical reactions.

Vitamin C (Ascorbic Acid)

An essential water-soluble vitamin that functions as an antioxidant and plays a role in collagen synthesis, immune function, and iron absorption.

Vitamin A

A fat-soluble vitamin important for vision, immune function, cell growth, and differentiation.

Carotenes

Pigments found in plants that can be converted into active vitamin A in the body.

Scurvy

A disease caused by vitamin C deficiency, characterized by symptoms such as bleeding gums, skin hemorrhages, and impaired wound healing.

Vitamin D

A fat-soluble vitamin that plays a crucial role in calcium absorption, bone health, and immune function; synthesized in the skin upon exposure to sunlight.

Vitamin E

A fat-soluble vitamin that acts as an antioxidant, protecting cell membranes from damage by free radicals.

Vitamin K

A fat-soluble vitamin essential for blood clotting and bone metabolism; also synthesized by bacteria in the gut.

Vitamin A Deficiency

A condition resulting from insufficient intake or absorption of vitamin A, leading to impaired vision and increased susceptibility to infections.

Phytic Acid

A compound found in plant seeds, especially grains, that can bind to certain minerals and inhibit their absorption.

Oxalic Acid

A compound found in certain leafy green vegetables, such as spinach, that can bind to calcium and reduce its absorption.

Sodium

An essential mineral that plays a key role in regulating fluid balance, nerve transmission, and muscle contraction.

Iron

An essential mineral required for the formation of hemoglobin, which transports oxygen in red blood cells.

Phytochemicals

Naturally occurring compounds found in plants that may have beneficial effects on human health.

Nutraceuticals

Products derived from food sources that are believed to have health benefits beyond basic nutrition.

Antioxidants

Compounds that protect cells from damage caused by free radicals, reducing the risk of chronic diseases.

Prebiotics

Nondigestible food ingredients that promote the growth and activity of beneficial bacteria in the gut.

Probiotics

Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.

Ultra-Processed Foods

Industrially manufactured foods that are highly processed and often high in sugar, fat, and artificial additives.

Folate

Also known as Vitamin B9. An important nutrient needed during pregnancy in order to form the brain and the spinal cord.

Folic Acid

Bread that is fortified with folic acid which is a mandate for manufacturers in Australia.

Retinol

This is the form that vitamin A is absorbed as in animal food sources

Beriberi

A diesase that can cause swollen legs and muscle weakness as a result of alcohol addition. It damages the muscles and the nerves.

Salicin

Originally came from Willows where they first researched it, and that's how asprin was developed. Gets metabolized to salicylic acid in our body

Turmeric

Active ingredient is curcumin. Poor bioavailability in humans if taken orally, and the health benefits depend on which study you read

Neural Tube

A layer of cells that form the brain and the spinal cord. Neural tube defects happen if it doesn't fuze properly