Question | Answer |
Nutrient | Any food component the body requires to support life includes life including water, carbohydrates, protein, fats, minerals and vitamins |
Malnutrition | Abnormal nutrition; caused by a diet that contains too much or too little of one or more essential nutrients |
Mouth | Teeth grasps, tear and grind food into small pieces, tongue position food for swallowing |
Esophagus | Transport food from mouth to stomach |
Stomach | Provides food storage |
Stomach Intestine | Mixes ingested foods with bile and digestive enzymes |
Large Intestine | Absorbs water and electrolytes, recycling them for use within the body. |
Rectum | External openings at the end of digestive tract. |
Salivary Glands | Secrete saliva to moisten and lubricate foods play role in evaporative cooling in dogs and cats |
Liver | Produces bile to help digest foods. Stores glucose as glycogen. |
Pancreas | Produces insulin and gluagon to help control glugagon metabolism |
Energy | ability to do work; all body activities requires energy and all needs are meet by consuming food; which consuming food, which contains in chemical form, energy content of food is expressed kilo calories |
Metabolism | all of the complex, integrated chemical and physical processes that makes life possible. |
Digestibility | proportion of nutrients in food available for absorption from the gastrointestinal tract |
Bioavailability | amount of nutrient absorbed from the gastrointestinal tract in a form that the body can use. |
As Fed Basics | Concentration of nutrients in food in the form consumed by the animal; includes moisture content of the food |
Dry Method Basics | method of expressing a food nutrient content on a moisture free basics |
Energy Basis | concentration of nutrients in food expressed per unit of energy usually per 100 kilocalories. |
Metabolizable Energy | Amount of energy in a food available for the body use measured in calories or kilocalories |
Kilocalories | 1000 calories; one calorie is the energy needed to raise temperature of 1g water from 14.5 to 15.5 |
Solvant | liquid in which another substance is dissolved to form a solution. |
Hydrolysis | process by which complex materials are broken down into simpler ones by adding water; one of the most basic and prevent life processes |
Maintenance | the amount and quaility of the diet required to maintain an adult animal without providing additional nutrients for production, reproduction and weight gain |
Gross energy | total amount of potential energy in food, not completely used by the animal because some energy loses occurs during digestion and expelled from urine and feces |
Body Condition Score | Determination of an relative proportion of muscle to fat using visual assessment and palpation |
Lean Body Mass | Fat Free mass of the body; that part of the body including its components except fats |
Energy Density | Number of calories provided by a given weight or volume of pet food |
Enzymes | Any protein that speeds up chemical reactions in the body acting as a catalyst |
Digestion | act or process of converting food into chemical compounds that can be absorbed into the bloodstream and used by the blood tissues |
Digest | physical or enzymatic breakdown of food into simpler compounds that can be absorbed and incorporated by the body |
Monaccharides | simple surgars |
Metabolism | all the complex; interrelated chemicals and physical processes that makes life possible; includes anabolism, the process by which organic substances are build and maintained |
Nonessential Amino Acids | amino acids synthesized in the body body in sufficient amounts so that they do not need to be obtained from food. |
Glycoproteins | proteins joined to carbohydrates; function as cell membrane bound enzymes and receptors |
Glycolipids | lipids that contains carbohydrates groups such as galactose and glucose |
Lactase | Encyme in the intestine mucosa that spits lactose into glucose and galactose |
Essential Diatary Nutrients | Nutrients that the body cannot synthesize at a sufficient rate to meet body needs and must be supplied by the diet |
Metabolically Essential | required by the body for normal function |
Glucconeogenesis | Production of glucose from amino acids and glycerol; occurs in the liver |
Dipeptides | compounds consisting of amino acids connected by a peptide bond |
Tripepties | compounds containing three amino acids linked by peptite bonds |
enterocytes | primary cells of the small intestinal mucosa responsible for final digestion and absorption of nutrients, electrolytes and water |
Villi | finger like protection on the surface of the small intestine that increase the surface of the small intestine the surface area available for absorption of fluids and nutrients |
Calayze | To modify, especially to increase, the rate of a chemical reaction |
Antibodies | proteins produced by transformed B lymphocytes(Plasma Cells) in response to the presence of an antigen |
Pathogens | disease- causing agent such as bacteria, viruses or fungi. |
Satiety | Condition of feeling fuel to the point of satisfaction and unable to ingest more foods |
Metabolize | to be transformed by metabolism |
Urea | one of the final products of protein metabolism |
Catabolism | any destructive process by which cells convert complex substances into simple compounds resulting in realease of energy |
Myelin Shealth | Schwann cells wrapped around an axon of nerve cell that serves as insulation; increases speed of nerve impulse movement |
prostaglandins | hormone-like substances, derived from fatty acids via the cyclooxygenase pathways, that mediate many different physiologic functions, including inflammation, metabolism and smooth muscle activity |
Leukotrienes | substances formed from arachidonic acids that participate in inflammation. |
Bile Acids | Molecules secreted by the liver into small intestines where they combine into facts and fatty acids to make the fats more water soluble and active digesting enzymes |
Soluble Fiber | fiber deprived from food that forms a viscous solution in water because of it substantial water- holding captivity; easily degraded of the large intestine |
enterocytes | primary cells of the small intestinal mucosa responsible for final digestion and absorption of nutrients and electrolytes and water |
encephalopathy | any degenerative disease of the brain |
lipids | compounds, including fats, oils, waxes, sterols and triglycerides, that are insoluble in water; important structural components of cell membranes |
fatty acids | Organic compounds consisting of a carbon and hydrogen chain with a carboxyl group (–COOH) on one end and a methyl group (–CH3) on the other end; naturally occurring component of all fats |
triglycerides | compounds consisting of three bonds to glycerol; the usual storage from lipids from animals |
cholesterol | complex organic molecule (steroid alcohol) found in animal fats and oils, bile, blood, brain tissue, milk, egg yolk, myelin sheaths of nerve fibers, liver, kidneys and adrenal glands; necessary component of all cell membranes; can be synthesized in the bo |
fat-soluble vitamins | vitamins that are soluble in and absorbed from the intestine in fat; includes vitamins A, D, E and K |
prostaglandins | hormone-like substances, derived from fatty acids via the cyclooxygenase pathways, that mediate many different physiologic functions, including inflammation, metabolism and smooth muscle activity |
leukotrienes | substances formed from arachidonic acid that participate in inflammation |
bile acids | molecules secreted by the liver into the small intestine where they combine with fats and fatty acids to make the fats more water-soluble and activate fat-digesting enzymes (lipases) |
phospholipids | triglycerides in which phosphorus replaces one fatty acid; major lipids in cell membranes |
palatability | acceptable to the taste; describes willingness of animals to eat the food in preference to others, based on factors including taste, smell, appearance and texture |
essential fatty acids | fatty acids that cannot be made by the body and must be supplied by the diet |
leukotrienes | substances formed from arachidonic acid that participate in inflammation |
adipose | fat |
epidermal | referring to the outermost layer of skin |
pyoderma | any pus-producing skin condition |
inorganic | referring to compounds that do not contain hydrogen and carbon |
enzymes | any protein that speeds up chemical reactions in the body by acting as a catalyst |
Diet | daily supply of food and water to meet an animal's nutrient and energy requirements |
incombustible | incapable of being burned |
coenzymes | organic molecules, often derived from vitamins (e.g., riboflavin [B2], niacin [B3], pantothenic acid [B5], pyridoxine [B6]) that are required by an enzyme to carry out a metabolic reaction |
homeostasis | state of chemical equilibrium maintained in the body by feedback and regulatory processes in response to internal and external changes; helps maintain normal body structure, function and health |
deoxyribonucleic acid (DNA) | genetic material of a living organism found within cell nucleus |
transduction | conversion of a stimulus, whether mechanical, chemical or thermal, into an electrical impulse |
free radical | naturally occurring molecule in the body as a result of metabolic processes; contains an odd number of electrons that is highly reactive with other molecules and may cause cellular damage |
metabolism | all of the complex, interrelated chemical and physical processes that make life possible; includes anabolism, the process by which organic substances are built and maintained, and catabolism, the process by which large molecules are broken into smaller mo |
polyuria | excretion of a large volume of pale, dilute urine in a period of time |