Basic Nutrition & Digestion Flashcards
(244 cards)
Carbohydrate
The body’s preferred energy source.
Dietary sources include sugars (simple) and grains, rice, potatoes, and beans (complex).
Carbohydrate is stored as glycogen in the muscles and liver and is transported in the blood as glucose.
The only energy source for the brain and red blood cells. Carbohydrates also store energy, and in the case of fiber, may improve digestion.
Carbon + water
Digestion
The process of breaking down food into small enough units for absorption.
Absorption
The uptake of nutrients across a tissue or membrane by the gastrointestinal tract.
Nutrient
Components of food needed by the body. There are 6 classes of nutrients: water, minerals, vitamins, fats, carbohydrates, and protein.
Macronutrients
A nutrient that is needed in large quantities for normal growth and development.
Micronutrient
A nutrient that is needed in small quantities for normal growth and development.
Fat
An essential nutrient that provides energy, energy storage, insulation, and contour to the body. 1 gram of fat = 9 kcal
Vitamins
An organic micronutrient that is essential for normal physiologic function.
Minerals
Inorganic substances needed in the diet in small amounts to help regulate bodily functions.
Monosaccharides
The simplest form of sugar; it cannot be broken down any further.
Amino acids
Nitrogen-containing compounds that are building blocks of proteins.
Fatty acids
Long hydrocarbon chains with an even number of carbons and varying degrees of saturation with hydrogen.
Cholesterol
A fatlike substance found in the blood and body tissues and in certain foods.
Can accumulate in the arteries and lead to a narrowing of the vessels. (Artherosclerosis)
Protein
A compound composed of a combination of 20 amino acids that is the major structural component of all body tissue.
Glucose
A simple sugar; the form in which all carbohydrates are used as the body’s principal energy source.
Fructose
Fruit sugar; the sweetest of the monosaccharides; found in varying levels in different types of fruits.
Galactose
A monosaccharide; a component of lactose.
Lactose
A disaccharide; the principle sugar found in milk.
Disaccharide
Double sugar units called sucrose, lactose and maltose.
Oligosaccharide
A chain of about 3 to 10 or fewer simple sugars.
Polysaccharides
A long chain of sugar molecules.
Maltose
Two glucose molecules bound together. Used to make beer.
Sucrose
Table sugar; a disaccharide formed by glucose and fructose linked together.
Enzyme
A protein that speeds up a specific chemical reaction.