The Science of Nutrition

Vocabulary flashcards covering introductory concepts in nutrition science, including classes of nutrients, energy values, and metabolic terms.

Nutrient

Chemical substances found in food used by an organism to grow, survive, and reproduce, which promote growth, provide energy, and maintain life, and are essential for health.

Essential Nutrient

A nutrient with a specific biological function whose absence from the diet leads to a decline in function, and whose restoration before damage occurs restores normal biological function.

Six Classes of Essential Nutrients

Carbohydrates, proteins, lipids, water, vitamins, and minerals.

Macronutrients

Nutrients needed in large amounts (grams), including carbohydrates, lipids, proteins, and water.

Micronutrients

Nutrients needed in small amounts (mg or mcg), including vitamins and minerals.

Carbohydrates

Nutrients composed of carbon, hydrogen, and oxygen that are primarily obtained from fruits, veggies, grains, and beans; provide $4\,\text{kcal/g}$ and serve as a major source of energy in most cells.

Simple Carbohydrates

Carbohydrate forms including table sugar and blood glucose.

Complex Carbohydrates

Carbohydrate forms including starch, glycogen, and fiber.

Lipids

Nutrients composed of carbon, oxygen, and hydrogen that are insoluble in water and provide $9\,\text{kcal/g}$.

Fat

A type of lipid that is mostly saturated and solid at room temperature.

Oil

A type of lipid that is mostly unsaturated and liquid at room temperature.

Saturated Fats

Fats mainly found in animal sources that raise blood cholesterol levels and can lead to cardiovascular disease.

Unsaturated Fats

Fats mainly found in plant sources that are healthier than saturated fats.

Triglycerides

A type of lipid composed of 3 fatty acids that serves as the major form of fat in food and the body, major energy source for the body, and major form of energy stored in the body.

Proteins

Nutrients composed of carbon, oxygen, hydrogen, and nitrogen that are formed by chains of amino acids and provide $4\,\text{kcal/g}$.

Vitamins

Nutrients that enable chemical reactions to occur and help release energy from carbs, lipids, and proteins, but do not directly provide energy.

Fat-Soluble Vitamins

Vitamins that dissolve in fat (Vitamin A, D, E, and K) and are more likely to accumulate and cause toxicity.

Water-Soluble Vitamins

Vitamins that dissolve in water (Vitamin C and the B-vitamins) and are easy to dissolve.

Minerals

Nutrients required for normal body function that yield no energy; categorized into major minerals (needed in grams) and minor minerals.

Water

The nutrient needed in the largest quantity that regulates body temperature.

Phytochemicals

Plant components in fruits, veggies, and whole grains, such as glucosinolates in broccoli which may protect against cancer.

Zoochemicals

Components obtained from animal sources.

Alcohol Energy Density

Alcohol provides $7\,\text{kcal/g}$.

Calorie (cal)

The heat energy needed to raise the temperature of $1\,\text{gram}$ of water by $1\,\text{degree Celsius}$.

Kilocalorie (kcal)

The amount of heat energy needed to raise the temperature of $1000\,\text{grams}$ of water by $1\,\text{degree Celsius}$; equivalent to $1000\,\text{calories}$ and is the more appropriate unit of measurement for energy in food.

Hunger

The physiological (internal) need for food.

Appetite

The psychological (external) desire to eat.

Factors Influencing Health

Dietary practices, physical activity, drug and alcohol use, genetics, age, environment, and stress.

Dietary Causes of Death in the U.S.

Poor diet, excessive energy intake, and inadequate physical activity.

Cellular Uses of Energy

1) Build new compounds, 2) Perform muscular movements, 3) Promote nerve transmissions, and 4) Maintain ion balance within cells.