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Amanda AS Vocabulary
Animal Science Vocabulary
| Question | Answer |
|---|---|
| Nutrition | the study of the food needs of the body. |
| Vitamins | help release energy from carbohydrates, protein and fat. |
| Minerals | members of this nutrient class are essential for life-sustaining metabolic processes. |
| Fat | |
| Nutrient | any food component the body requires to support life; includes water, carbohydrates, protein, fat, minerals and vitamins. |
| Malnutrition | abnormal nutrition; caused by a diet that contains too much or too little of one or more essential nutrients. |
| Mouth | tongue for swallowing food for tearing and grinding. |
| Esophagus | transports food from mouth to stomach. |
| Stomach | provides food storage, moves food to small intestine. |
| Small Intestine | absorbs nutrients, mixes ingested food with bile. |
| Large Intestine | absorbs water and electrolytes, recycling them for use in the body. |
| Rectum | external opening at the end of the digestive tract, sphincter muscles control defecation. |
| Salivary Glands | secrete saliva moistens and lubricates food. |
| Liver | produces bile to help digest fat, stores glucose to glycogen. |
| Pancreas | releases sodium bicarbonate into the small intestine to neutralize the acidity of stomach contents entering the small intestine. Also produces insulin and glucagon to help control glucose metabolism. |
| Diet | the daily supply of food and water. |
| Ingredient | an edible material that provides nutrients and energy. |
| Energy | ability to do work; all body activities require energy and all needs are met by consuming food, which contains energy in chemical form; energy content of food is expressed as kilocalories (kcal) |
| Metabolism | all of the complex, interrelated chemical and physical processes that make life possible. |
| Digestibility | proportion of nutrients in food available for absorption from the gastrointestinal tract. |
| Bioavailability | amount of a nutrient absorbed from the gastrointestinal tract in a form the body can use. |
| As- Fed Basis | concentration of nutrients in food in the form consumed by the animal; includes moisture content of the food. |
| Dry Matter Basis | method of expressing a food's nutrient content on a moisture-free basis. |
| Energy Basis | concentration of a nutrient in food expressed per unit of energy. |
| Metabolizable Energy | amount of energy in a food available for the body's use. |
| Kilocalorie | 1,000 Calories. |
| Water | the most critical nutrient required by dogs and cats for survival. |
| Solvent | 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. |
| Maintenance | the amount and quality of the diet required to maintain an adult animal without providing additional nutrients for production, reproduction or weight gain. |
| Metabolic Water | water in the body that is produced during metabolism of nutrients. |
| Calorie | amount of heat required to raise the temperature of 1 gram of water from 14.5° Celsius (C) to 15.5° C. |
| Nutrient-to-energy ratio | ratio of a food's nutrient content to its energy content. |
| Body Condition Score | determination of an animal's relative proportion of muscle to fat using visual assessment and palpation. |
| Lean Body Mass | fat-free mass of the body. |
| Energy Density | number of calories provided by a given weight or volume of pet food. |
| Carbohydrates | provide cats and dogs with a readily available source of energy, plus fiber for GI. |
| Simple Carbohydrates | include simple sugars such as glucose, fructose, sucrose and lactose, easily digested and used for energy. |
| Polysaccharides | complex carbohydrates that yield simple sugars when digested. |
| Complex Carbohydrates | long chains of simple sugars, can be divided into non-fiber complex carbohydrates and fiber. |
| Glycogen | main storage form of carbohydrates in animals, primarily in the liver and muscle tissue. |
| Monosaccharides | simple sugars; carbohydrates that cannot be broken down into simpler compounds by the addition of water; e.g., glucose, fructose and galactose. |
| Disaccharides | sugars composed of two simple saccharide units; e.g., sucrose (table sugar) = glucose + fructose. |
| Non-Fiber Complex Carbohydrates | often starches, commonly found in plants. Examples are corn and rice. |
| Fiber | complex carbohydrates that resist digestion in the small intestine. |
| Soluble Fiber | the component of dietary fiber that diffuses in water to form a viscous solution or gel in the GI tract. |
| Short- Chain Fatty Acids | fatty acids containing two to six carbon atoms that are produced by microbial metabolism in the large intestine. |
| Inulin | starch found in the roots of certain plants that yields fructose when metabolized. |
| Pectin | Soluble fiber obtained from ripe fruit; used in pet foods as a source of fiber. |
| Insoluble Fiber | can't be digested by dogs or cats and doesn't dissolve in water and passes intact through the GI tract. |
| Guar Gum | source of soluble fiber from seeds of the guar plant; used as a thickener and stabilizer in foods and pharmaceuticals. |
| Cellulose | long-chain polysaccharide that is a component of dietary fiber; forms the skeleton of most plant structures and plant cells. |
| Adsorbs | attracts and retains material (such as water) on its surface. |
| Satiety | condition of feeling full to the point of satisfaction and unable to ingest more food. |
| Digestion | act or process of converting food into chemical compounds that can be absorbed into the bloodstream and used by body tissues. |
| Enzymes | any protein that speeds up chemical reactions in the body by acting as a catalyst. |
| Nonessential Amino Acids | amino acids synthesized in the 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 contain carbohydrate groups such as galactose and glucose. |
| Lactase | enzyme in the intestinal mucosa that splits lactose into glucose and galactose. |
| Essential Dietary 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. |
| Gluconeogenesis | production of glucose from amino acids and glycerol; occurs in the liver. |
| Amino Acids | the basic building blocks of protein. |
| Glycerol | main component of triglycerides. |
| AAFCO | Association of American Feed Control Officials; an association of state and federal officials that defines food and feed ingredients used in commercial animal feeds and pet foods. |
| Crude Fiber | aboratory estimate of the cellulose, hemicellulose and lignin content of a food ingredient or feed. |
| Dipeptides | compounds consisting of two amino acids connected by a peptide bond. |
| Tripeptides | compounds containing three amino acids linked by peptide bonds. |
| Enterocytes | primary cells of the small intestinal mucosa responsible for final digestion and absorption of nutrients, electrolytes and water. |
| Urea | one of the final products of protein metabolism. |
| Antibodies | proteins produced by transformed B lymphocytes (plasma cells) in response to the presence of an antigen. |
| Catalyze | to modify, especially to increase, the rate of a chemical reaction. |
| Pathogens | disease-causing agents such as bacteria, viruses or fungi. |
| Catabolism | any destructive process by which cells convert complex substances. |
| Anabolism | the constructive phase of metabolism during which the body creates tissues from basic building blocks. |
| Moiety | an equal part; a half; any part or portion of a molecule. |
| 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 fatty acids bound to glycerol. |
| 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. |
| Fat-soluble vitamins | vitamins that are soluble in and absorbed from the intestine in fat; includes vitamins A, D, E and K. |
| Lymphatic System | series of vessels or ducts that carries excess tissue fluid (lymph) to blood vessels near the heart, where the fluid is put back into the bloodstream. |
| Myelin Sheath | Schwann cells wrapped around an axon of a nerve cell that serve as insulation. |
| 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). |
| Enterocytes | primary cells of the small intestinal mucosa responsible for final digestion and absorption of nutrients, electrolytes and water. |
| Colonocytes | epithelial cells lining the large intestine (colon). |
| Phospholipids | triglycerides in which phosphorus replaces one fatty acid; major lipids in cell membranes. |
| Palatability | the degree readiness of food. |
| Essential Fatty Acids | fatty acids that cannot be made by the body and must be supplied by the diet. |
| Adipose | fat. |
| Pruritic | extremely itchy. |
| 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 |
| Enzyme | any protein that speeds up chemical reactions in the body by acting as a catalyst. |
| Incombustible | incapable of being burned. |
| Feline Lower Urinary Tract Disease | a group of diseases that involves irritation of the lower urinary tract |
| Potassium | transmits nerve impulses, found in fluid in body cells. |
| Acid-base balance | a state of equilibrium between the acidity and alkalinity of fluids |
| Electrolytes | chemical substances capable of conducting electric current when dissolved in water or melted (e.g., sodium, chloride, potassium, calcium, bicarbonate). |
| Osmotic | relating to diffusion of fluid through a semipermeable membrane until an equal concentration of fluid is reached on both sides of the membrane. |
| Cofactor | an element, such as a coenzyme, that partners with another element to carry out a chemical reaction. |
| Water-soluble vitamins | vitamins that are soluble in water; includes B-complex vitamins and vitamin C; they are excreted in urine and not stored in the body in appreciable amounts. |
| Thermoregulation | physiological process controlling the balance between heat production and heat loss in the body to maintain body temperature |
| Basal Metabolic rate | rate of energy consumed by the body when it is completely at rest. |
| Iodine | iodine deficiency is uncommon in dogs and cats. |
| Organic | generally refers to substances produced by metabolism of a living organism, especially carbon-containing compounds |
| 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 |
| 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 |
| Vitamin A | important function in vision, normal bone growth, tooth development, reproduction |
| Vitamin D | considered a vitamin and hormone and helps absorb calcium. |
| Vitamin E | protects polyunsaturated fatty acids. |
| Vitamin K | cats and dogs need this and has a role in enabling synthesis of blood clotting proteins. |
Created by:
amandaruppert
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