Nutrition Major Lecture Notes

These flashcards cover key vocabulary terms and definitions related to the Nutrition major and digestive processes as outlined in the lecture notes.

Sphincters

Muscle structures that regulate the motility and movement of food through the GI tract.

Enzyme

A protein that catalyzes biochemical reactions, such as lipase digesting fats.

Pancreas

An organ that secretes digestive enzymes such as amylase, bile, and bicarbonate.

Celiac disease

An autoimmune condition where the consumption of gluten leads to damage in the small intestine, impairing nutrient absorption.

Monosaccharides

Simple carbohydrates made of one sugar unit, such as glucose, fructose, and galactose.

Disaccharides

Carbohydrates made of two sugar units, examples include sucrose, lactose, and maltose.

Polysaccharides

Complex carbohydrates consisting of more than ten sugar units, including starch and fiber.

Digestible polysaccharides

Carbohydrates that can be broken down by human digestive enzymes, such as starch.

Indigestible polysaccharides

Types of carbohydrates, like fiber, that cannot be digested and help regulate digestion.

Soluble fiber

A type of dietary fiber that can help lower blood cholesterol and glucose levels.

Insulin

A hormone secreted by the pancreas that helps regulate blood glucose levels by promoting glucose uptake into cells.

Glucagon

A hormone released by the pancreas that raises blood glucose levels by promoting the breakdown of glycogen.

Whole grains

Grains that contain all parts of the grain kernel, including the bran, germ, and endosperm.

Fortification

The process of adding nutrients to food products that were not originally present to prevent deficiencies.

Enrichment

Adding back nutrients to a food that were lost during processing to maintain its nutritional value.

Dietary Guidelines for Americans

A set of recommendations aimed at helping individuals make informed food choices for health.

Carbohydrate intake recommendations

Guidelines suggesting that 45-65% of total calories should come from carbohydrates.

Low carbohydrate diets

Dietary plans that restrict carbohydrate intake, possibly leading to weight loss and various health issues.

Carbohydrate digestion

The process by which carbohydrates are broken down into glucose, primarily in the mouth and small intestine.

Fiber digestion

The process in which fiber passes through the digestive system largely intact, impacting bowel health.

Three fates of glucose

1. Immediate energy source; 2. Conversion to glycogen for storage; 3. Converted to fat in adipose tissue.

Type 1 diabetes

A condition characterized by the pancreas' failure to produce insulin, leading to high blood glucose levels.

Type 2 diabetes

A condition where the body's cells become resistant to insulin, causing elevated blood glucose levels.