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Macronutrients & Micronutrients

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Carbohydrates, proteins, fats, vitamins and minerals.

medicinenutritionmacronutrientsmicronutrients

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Nutrient

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1Nutrient
A substance used by an organism to survive, grow, and reproduce, which can be incorporated into cells for metabolic purposes or excreted to create structures
2Two main categories of nutrients
Macronutrients (consumed in large amounts) and micronutrients (needed in smaller amounts)
3Macronutrients
Nutrients consumed in relatively large amounts (grams or ounces), primarily used to generate energy or incorporate into tissues for growth and repair
4Three main macronutrients that provide energy
Carbohydrates, proteins, and fats
5Water's role as a macronutrient
Water must be consumed in large quantities and is universally required for homeostasis, but it does not provide caloric value
6Micronutrients
Essential dietary elements needed in smaller amounts (milligrams or micrograms) that have biochemical and physiological roles in cellular processes
7Two types of micronutrients
Vitamins and minerals
8How many kilocalories does 1 gram of protein provide?
4 kilocalories
9How many kilocalories does 1 gram of carbohydrate provide?
4 kilocalories
10How many kilocalories does 1 gram of fat provide?
9 kilocalories
11How many kilocalories does 1 gram of ethanol provide?
7 kilocalories
12CHNOPS
Carbon, Hydrogen, Nitrogen, Oxygen, Phosphorus, and Sulfur - the chemical elements humans consume in the largest quantities
13Carbohydrates made of
Compounds made up of different types of sugar molecules
14Monosaccharides
Simple sugars consisting of a single sugar unit (e.g., glucose and fructose)
15Disaccharides
Carbohydrates consisting of two sugar units (e.g., sucrose and lactose)
16Polysaccharides
Complex carbohydrates consisting of many sugar units (e.g., starch, glycogen, and cellulose)
17Glucose
A monosaccharide (simple sugar) that is the primary energy source for cells
18Glycogen
A polysaccharide that serves as the main form of carbohydrate storage in animals, stored in liver and muscles
19Cellulose
A polysaccharide that forms the structural component of plant cell walls; humans cannot digest it (dietary fiber)
20Proteins composed of
Organic compounds consisting of amino acids joined by peptide bonds
21How many essential amino acids must be obtained from the diet?
Nine essential amino acids that humans cannot synthesize
22Nine essential amino acids
Phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidine
23Peptide bonds
Chemical bonds that link amino acids together to form proteins
24Protein catabolism
The process by which proteins are broken down by proteases into free amino acids during digestion
25Fats composed of
A glycerin molecule with three fatty acids attached
26saturated vs unsaturated fatty acids
Saturated fatty acids have only single bonds between carbon atoms, while unsaturated fatty acids have both double and single bonds
27Essential fatty acids
Fatty acids that the body cannot manufacture and must be obtained through diet
28Two essential fatty acids for humans
Alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid)
29Omega-3 fatty acids
Essential polyunsaturated fatty acids important for heart health, brain function, and reducing inflammation
30Omega-6 fatty acids
Essential polyunsaturated fatty acids involved in brain function, growth, and development