Nutrition
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Created by:
blwatsonvettech on October 15, 2011
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17 terms
Terms | Definitions |
|---|---|
 Nutrient | Energy and metabolic substrate classified as essential or nonessential |
| Ingredient | Raw material used in food compounding |
| Formula | Ingredient portions for a particular diet type - the recipe |
| Nutrient profile | Quantitative distribution of individual nutrients within finished formula |
| Nutritional value | cannot be identified solely on an ingredient statement |
| analysis of particular food | can only give an indication of nutrient content and availability of a particular nutrient |
| nutritional value | based on the absorptive capability of a nutrient |
| digestibility of food | a measure of biological availability |
| balanced diet | supplies energy needed to meet daily requirements of the animal at its particular stage of life |
| food digestibility | compared amount of a nutrient in the food and amount of the same nutrient in the feces |
| palatability | involves sensory factors such as: taste, smell, and color |
| additives | non-energy, non-nutrient substances that are purposely added to foods to enhance i.e. colors (dyes), flavor, texture, stability |
| protection against microbes | physical - dehydration and heat, chemical - preservatives |
| humectants | preservative additives, bind to water to inhibit mold and fungal growth |
| antioxidants | chemical agents, like vit A & C, that protect fatty acids and fat-soluble vitamins from becoming rancid |
| energy-producing nutrients | carbs, fats, proteins |
| insoluable fibers | referred to as complex carbs i.e. cellulose. lignin, sourses: corn, wheat, rice, barely, oats, potatoes |
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