16 Chapter 2: Basic Nutrition Key Terms: Amino acids Fatty acids Nonessential amino acids Anabolism Fiber Nutrient Carbohydrates Gluten Nutrition Catabolism Glycemic index Phytochemicals Celiac disease Glycemic load Polysaccharides Cholesterol Incomplete protein Polyunsaturated fat Complete protein Intermittent fasting Protein Conditional amino acid Insoluble fiber Saturated fat Dietary reference intake Ketones Soluble fiber Disaccharides Ketoacidosis Trace mineral Disordered eating Micronutrients Trans fat Electrolytes Minerals Vegan Essential amino acids Monosaccharides Vegetarian Fad diet Macronutrients Vitamins Fat Monounsaturated fat Water-soluble vitamins Fat-soluble vitamins Non-celiac gluten sensitivity Learning Objectives: • Identify and understand the function of the four macronutrients • Distinguish the Glycemic Index and Glycemic Load • Name at least 3 foods that are high in each macronutrient • Identify and understand the function of micronutrients • Name at least 3 vitamins and 3 minerals and their value in a healthy diet • Know how to choose a healthy diet plan and recognize the features of a fad diet
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