Chapter 9: Diet and Nutrition Flashcards
(29 cards)
Amount of energy required to raise one-thousand grams of water by one degree Celsius.
Calorie
Especially sugars, starches, and fiber which upon digestion is worth ~4 Calories per gram to us in energy.
Carbohydrate (dietary)
Disaccharide consisting of glucose and fructose moieties.
Sucrose
Six-carbon highly sweet monosaccharide of fruit.
Fructose
Sweetener in which some fraction of glucose has been enzymatically converted to fructose to improve sweetness
High-fructose corn syrup
Sugar or starch that is found in less refined foods in association with relatively ample quantities of vitamins, minerals, and dietary fiber.
Complex carbohydrates
Water-soluble, colloidal carbohydrate polymers that serve as storage molecules for glucose.
Starch
Indigestible soluble or insoluble especially long-chained compounds that are associated with plant material.
Dietary fiber
Indigestible plant material that does not dissolve in water though may absorb water during digestion and is either fermented or serves as a bulking agent during feces formation.
Insoluble fiber
Indigestible plant material that dissolves in water and typically is fermented in the large intestine.
Soluble fiber
Sources of amino acids during digestion and which upon digestion are worth ~4 Calories per gram to us in energy.
Protein (dietary)
Protein primary structure constituent that cannot be synthesized by an organism and therefore which must be supplied to an organism such as dietarily.
Essential amino acids
Materials that must be emulsified to be digested and which are worth ~9 Calories per gram to us in energy.
Fat (dietary)
Biomolecule generated via covalent bonding between glycerol and three fatty acids.
Triglycerides
Triglycerides consisting of fatty acids that lack double bonds and therefore which tend to be solid at room temperature.
Saturated fats
Triglycerides consisting of fatty acids that possess double bonds and therefore which tend to be liquid at room temperature.
Unsaturated fats
Triglycerides consisting of fatty acids that possess multiple double bonds and therefore which tend to be liquid at room as well as lower temperatures.
Polyunsaturated fats
Triglycerides consisting of fatty acids that possess single double bonds and therefore which tend to be liquid at room but not lower temperatures.
Monounsaturated fats
Triglycerides consisting of fatty acids that possess unnaturally oriented double bonds.
Trans fats
Multi-ringed, slightly hydrophilic lipid that is a common constituent of mammalian lipid bilayers.
Cholesterol
Protein-lipid complexes that carry cholesterol and other lipids to body cells from the liver.
LDLs
Protein-lipid complexes that carry cholesterol and other lipids from body cells to the liver.
HDLs
Particularly sodium chloride which is used as a food flavor enhancer as it stimulates in a pleasurable manner our tongue taste receptors.
Salt (dietary)
Primary liquid constituent of fluids as well as many solids that we take into our bodies and whose intake is balanced by various means of excretion.
Water (dietary)
