Grcc Bio 101 Chapter 3

Front 1

Nutrients

Back 1

Substances in foods that provide structural materials or energy

Front 2

Macronutrients

Back 2

Nutrients that are required in large amounts

Front 3

Nutrition

Back 3

Content of the food an organism eats

Front 4

Metabolism

Back 4

The way an organism processes the nutrition

Front 5

Simple Sugars

Back 5

Enter our system easily; glucose and fructose

Front 6

Complex Carbohydrates

Back 6

Branching chains of simple sugars; starch and glycogen

Front 7

Fiber

Back 7

Indigestible complex carbohydrate; cellulose

Front 8

Proteins

Back 8

Made of a chain of amino acids

Front 9

Essential amino acids

Back 9

Proteins that we cannot make ourselves; must obtain from food

Front 10

Complete proteins

Back 10

Contains all the essential amino acids we need; plant proteins can be combined to make them complete

Front 11

Fats

Back 11

Long-term energy storage; cushion and insulator

Front 12

Essential fatty acids

Back 12

We cannot make these ourselves (omega-3, and omega-6)

Front 13

Saturated Fats

Back 13

Fatty acid carbons are bound to as many hydrogen as possible. Lacks double bonds; solid at room temperature; Most animal fats are saturated

Front 14

Unsaturated Fats

Back 14

Not bound to as many hydrogen as possible. Contains double bonds which give kinks in the tails; Liquid at room temperature; most plant fats are unsaturated or polyunsaturated

Front 15

Trans fats

Back 15

Artificially produced fats

Front 16

Hydrogenate

Back 16

Vegetable oils under pressure to add hydrogen to make solid fat

Front 17

Micronutrients

Back 17

Nutrients needed in small amounts

Front 18

Vitamins

Back 18

Organic substances that function as coenzymes. Vitamin D is the only one we can sythesize

Front 19

Coenzymes

Back 19

Helps to break down food

Front 20

Water Soluble Vitamins

Back 20

Not stored in the body and can cause deficiencies

Front 21

Fat soluble Vitamins

Back 21

Stored in fat and can cause problems when in excess

Front 22

Minerals

Back 22

Non organic substances; does not contain carbon but essential for cell functions

Front 23

Processing

Back 23

The removal of most of food's nutrients

Front 24

Whole foods

Back 24

Foods not stripped of nutrition by processing

Front 25

Antioxidants

Back 25

Found in whole foods; protects cells from free radicals

Front 26

Free radicals

Back 26

Can damage DNA and cell membranes

Front 27

Enzymes

Back 27

Catalyst that speeds up reaction in a cell

Front 28

Activation energy

Back 28

Lowers the amount of energy needed for a reaction; like digestion

Front 29

Calorie

Back 29

Unit of energy

Front 30

BMR (Basic Metabolic rate)

Back 30

Resting metabolic rate. Average about 70 calories/hour

Front 31

Plasma Membrane

Back 31

The outside barrier of the cell

Front 32

Differentially Permeable

Back 32

Allows certain things to get into the cell, and get out

Front 33

Diffusion

Back 33

Movement from high concentrations to lower concentrations

Front 34

Facilitated Diffusion

Back 34

Transport of hydrophilic and charged molecules across the membrane; uses proteins embedded in membrane; no input of energy required

Front 35

Osmosis

Back 35

Movement of water across the membrane; when animal cell is placed in salt water it will shrivel; when animal cell is placed in distilled water it will swell and burst

Front 36

Active transport

Back 36

Uses protein to move molecules from low to high concentration; powered by energy from ATP

Front 37

ATP

Back 37

Adenosine TriPhosphate