Nutrition Lecture Notes Flashcards

Vocabulary flashcards based on lecture notes on nutrition science.

Nutrition

A science that studies how the body uses nutrients to obtain energy, promote tissue growth, and regulate bodily functions.

Macronutrients

Nutrients needed in large amounts: carbohydrates, lipids, and proteins.

Micronutrients

Nutrients required in relatively small amounts: vitamins and minerals.

Essential Nutrients

Nutrients that must be obtained through the diet because the body cannot make them or produce them in adequate amounts.

Non-Essential Nutrients

Nutrients that can be fully provided by endogenous synthesis if not obtained from dietary sources.

Glucose

A simple sugar that the body converts most dietary carbohydrates into, used for energy or stored as glycogen.

Lipids

Compounds soluble in organic solvents, including fats, oils, cholesterol, and phospholipids; important for energy storage, insulation, and hormone synthesis.

Triacylglycerols (TG)

The largest proportion of lipids consumed by humans.

Gastric pits

Small holes interspersed with epithelium cells of the stomach.

Oxyntic cells

Parietal cells that secrete HCl.

Zymogenic cells

Chief cells that secrete the pro-enzyme pepsinogen.

Chyme

The acidic fluid that consists of gastric juices and partially digested food.

Intrinsic Factor (IF)

A mucoprotein produced by the stomach required for efficient absorption of vitamin B12.

Villi

Finger-like projections lining the folds of the small intestine, enhancing absorptive surface area.

Enterocytes

Epithelial cells that make up villi that are highly specialized for digestion and absorption of nutrients.

Microvilli

Hair-like extensions of the plasma membrane of the enterocyte that make up the brush border.

Crypts of Lieberkuhn

Epithelial cells found between the villi in the small intestine that continuously undergo mitosis.

Glycocalyx

A surface coat on microvilli, consisting of actin filaments, that makes up the brush border of enterocytes.

Bile

A greenish-yellow alkaline solution produced by the liver that is composed of bile acids, salts, cholesterol, phospholipids, and pigments.

Bile salts

Sodium and potassium salts of conjugated bile acids which improve the ability of bile to form micelles during fat digestion.

Gallstones

Formed when bile becomes supersaturated with cholesterol, causing precipitation and potential blockages.

Pancreatic juice

Released by the pancreas containing bicarbonate, electrolytes, and digestive enzymes.

Probiotics

Bacteria that promote health, found in some foods and supplements.

Prebiotics

Food components (like fibers) that are not digested in the small intestine but support the growth and activity of beneficial bacteria.

Glycosidases/Carbohydrases

Enzymes involved in the hydrolysis of poly-, tri-, and disaccharides into monosaccharides.

SGLT1, GLUT2, GLUT5

Main monosaccharide transporters in the small intestine for absorption.

Dietary Fiber

Includes soluble and non-soluble types; affects digestive processes, transit time, and absorption of nutrients.

Soluble Fibers

Fibers that form a viscous gel and are fermented by bacteria.

Insoluble Fibers

Fibers that increase fecal volume and exert a detoxifying effect.

Carbo-loading

A dietary strategy used to improve performance in long distance races that consist of ingesting large amounts of carbohydrates 24 to 48h prior.