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Nutrition
process of consuming and using food and nutrients
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Nutrient
any substance consumed by an animal that is needed for survival, growth, development, tissue repair, or reproduction
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Energy
the capacity to do work
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Two Primary Functions of Ingestion
- Source of Energy
- Source of Raw Material
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Basal Metabolic Rate (BMR)
Minimal Amount of energy consumed under defined resting conditions
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Five Categories of Organic Nutrients
- Carbohydrates
- Proteins
- Lipids
- Nucleic Acids
- Vitamins
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Carbohydrates
- Simple and Complex Sugars
- 4 kcal/g
- Energy source and Strage
- Stored as glycogen in animals, starch in plants
- Macronutrient
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Proteins
- 20 amino acids - 8-9 essential
- All 20 needed to make protein
- 4 kcal/g
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Complete Protein Sources
- has all essential amino acids
- Ex: Dairy, meats, etc
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Incomplete Protein Sources
- lacks one or more essential amino acids
- Ex: Plant Sources
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Lipids
- 95% neutral fats, 5% sterols and phospholipids
- 9 kcal/g
- Energy source and storage; insulation
- Storage in animals
- Macronutrient
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Importance of Lipids in Diet
- Linoleic Acid is essential
- Fat Soluble Vitamins (A, D, E, K) are absorbed properly only if fats in diet
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Vitamins
- Organic, Coenzymes
- Not a direct source of energy
- Essential
- Micronutrients
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2 Classes of Vitamins
- Fat Soluble - stored in body (A, D, E, K)
- Water Soluble - not stored (B complex, C)
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Minerals
- Inorganic, cofactors and structural
- Not a direct source of energy
- Ex: Iron, Calcium, Zinc
- All essential
- Micronutrients: Fe, I, Zn
- Macronutrients: Ca, P, N
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Acquisition of Nutrients
- Source
- Gathered or taken in - ingestion
- Processed through digestion
- Transported/distributed - absorption
- Used by cells - assimilation
- Elimination/egestion of non-digested or solid waste
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Feeding Mechanisms
- Absorptive Feeders
- Suspension Feeders
- Substrate Feeders
- Fluid Feeders
- Bulk Feeders
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