Our Lady of Lourdes College Foundation Learning Module

College of Nursing and Midwifery Nutrition and Diet Therapy

Instructor: Raquel B. Torres

Module 2: Terminologies

OVERVIEW This module will introduce the different terminologies which plays an important role
in the understanding and application.

LEARNING OUTCOMES
At the end of this module, you will be able to:
1. Discuss process of digestion, absorption, and excretion
2. Discuss the basic properties of enzymes
3. Differentiate the LDL,VLDL, and HDL

LEARNING EXPERIENCES AND SELF ASSESSMENT ACTIVITY

MODULE 2- NUTRITION & DIET THERAPY

TERMINOLOGIES

TERMS DEFINITION

Digestion Is the process through which food are broken down into smaller and smaller units to
prepare nutrients for absorption.
Absorption The process by which substances pass through the intestinal mucosa into the
blood or lymph.
Bile A substance that emulsifies fats to aid the digestion of lipids, produced by the liver
and stored in the gallbladder.
Chyme A semiliquid mixture of food.

Fatty acid Indicates the configuration of the double band of fatty acids in a natural oil.

Glycerol A sweet hygroscopic trihydroxy alcohol C3H8O3 usually obtained by the

saponification of fats.
Glycogen Carbohydrate energy stored in the liver and in muscle.

Pepsin A protease of the stomach that breaks down most proteins to polypeptides
Peristalsis The rhythmic contractions of the muscles causing wavelike motions that move food
down the GI tract.
Trypsin A proteolysis enzyme that is secreted in the pancreatic juice in the form of
trypsinogen, is activated in the duodenum, and most active in a slightly alkaline
medium.
Ptyalin An amylase found in the saliva of many animals that converts starch into sugar
Catabolism The breakdown of compounds during metabolism

Anabolism The creation of new compounds during metabolism

Saturated fats Fats whose carbon atoms contain all of the hydrogen atoms they can; considered a
contributory factor in atherosclerosis.
Monounsaturated Fats that are neither saturated or polyunsaturated that are thought to play little part in
fats atherosclerosis
Polyunsaturated Fats whose carbon atoms contain only limited amount of hydrogen
fats

No part of this learning module may be reproduced in any form without prior permission in writing from the author 1
 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 2: Terminologies

Bolus = A masticated lump or ball of food ready to be swallowed.

Villi A fingerlike projections on the wall of the small intestine that increase
the mucosal surface area.
Mucosa The inside GI muscle tissue layer composed of mucous membrane.
Submucosa A layer of connective tissue under the mucosa.
Muscularis A thick layer of muscle tissue surrounding the submucosa.
Serosa The outermost layer of the GI wall; made of serous membrane.
Lecithin Fatty substance found in plant and animal foods; a natural emulsifier that
helps transport of fats in the blood stream; use commercially to make
food products smooth.
Lipoprotein Carriers of fat in the blood
Very low density Lipoproteins made by the liver to transport lipids through the body
lipoproteins
(VLDLs)
High density Lipoproteins that carry cholesterol from the cells to the liver for
lipoprotein eventual excretion
(HDLs)
Low density Carry blood cholesterol to the cells
lipoproteins
(LDLs)
Chemical Chemical changes in foods during digestion caused by hydrolysis
digestion
Hydrolysis The addition of water resulting in the breakdown of the molecule
Enzyme Organic substance that causes changes in other substances
Catalyst A substance that causes another substance to react
Bolus Food in the mouth that is ready to be swallowed
Saliva Secretion of the salivary glands
Salivary amylase Also called ptyalin; the enzyme secreted by the salivary gland to act on
starch
Mechanical The part of digestion that requires certain mechanical movement such as,
digestion chewing ,swallowing, and peristalsis
Metabolism The use of the food by the body after digestion which results in energy
Gastrin Hormone released by stomach
Gastric juice The digestive secretion of the stomach
Pepsin An enzyme secreted by the stomach that essential for the digestion of
proteins
Secretin Hormone causing pancreas to release sodium bicarbonate to neutralize
acidity of the Chyme.
Cholecystokinin Hormone that triggers gall bladder to release bile
Pancreatic The enzyme secreted by the pancreas that is essential for the digestion
protease of protein
Pancreatic The enzyme secreted by the pancreas that is essential for the digestion
amylase of starch
Pancreatic lipase The enzyme secreted by the pancreas that is essential for the digestion
of fat

No part of this learning module may be reproduced in any form without prior permission in writing from the author 2
 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 2: Terminologies

Lactase Enzyme secreted by the small intestine for the digestion of lactose
Maltase Enzyme secreted by the small intestine essential for the digestion of
maltose
Sucrase Enzyme secreted by the small intestine essential for the digestion of
sucrose
Peptidases Enzyme secreted by the small intestine that are essential for the
digestion of protein
Lymphatic Transport fat-soluble substances from the small intestine to the vascular
system system
Lacteals Lymphatic vessels in the small intestine that absorb fatty acids and
glycerol
Capillaries Tiny blood vessels connecting veins and arteries
Villi The tiny, hairlike structures in the small intestine through which
nutrients are absorbed
Aerobic Combining nutrients with oxygen within the cell; also called oxidation
metabolism
Anaerobic Reduces fats without use of oxygen
metabolism
Monosaccharides Simplest carbohydrates ; sugar that cannot be further reduced by
hydrolysis; examples are glucose, fructose and galactose
Glucose The simple sugar to which carbohydrate must be broken down for
absorption also known as dextrose
Fructose The simple sugar (monosaccharide) found in the fruit and honey
Galactose The simple sugar (monosaccharide) to which lactose is broken down
during digestion
Disaccharides Double sugar that are reduced by hydrolysis to monosaccharides;
examples are sucrose, maltose, and lactose
Sucrose A double sugar or disaccharide; example are granulated ,powdered and
brown sugar
Maltose The double sugar (disaccharide) occurring as result of the digestion of
grain
Lactose A sugar in milk ; a disaccharide
Lactose Inability to digest lactose because of a lack of the enzyme lactase;
intolerance causes abdominal cramps and diarrhea
Whey Liquid part of milk that separates from the curd ( solid part) during
making of hard cheese
Polysaccharides Complex carbohydrates containing combination of monosaccharides;
examples include starch, dextrin, cellulose, and glycogen
Starch Polysaccharide found in grains and vegetables
Endosperm The inner part of the kernel of grain; contains the carbohydrate
Bran Outer covering of the grain kernels
Germ Embryo or tiny life center of each kernel of grain
Glucagon Hormone from alpha cells of pancreas; helps cell energy
Dietary fiber Indigestible parts of plants ;absorbs water in large intestine, helping to
create soft, bulky stool; some is believe to bind cholesterol in the colon,
helping to rid cholesterol from the body; some is believe to lower blood

No part of this learning module may be reproduced in any form without prior permission in writing from the author 3
 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 2: Terminologies

glucose levels
Cellulose Indigestible carbohydrates; provides fiber in the diet
Hemicellulose Dietary fiber found in whole grains
Lignins Dietary found in woody parts of vegetables
Insulin Secretion of the islet of Langerhans in the pancreas gland; essential for
the proper metabolism of glucose
Islet of Part of the pancreas from which insulin is secreted
Langerhans
Lipid fat
Satiety Feeling of satisfaction; fullness
Visible fats Fats in food that are purchased ad used as fats , such as butter or
margarine
Invisible fats Fats that are not noticeable such as those in egg yolk, cheese, cream, and
salad dressing
Triglyceride Three fatty acids attached to a framework of glycerol
Glycerol A component of fat; derived from a water - soluble carbohydrate
Fatty acids A component of fats that determines the classification of fat
Linoleic acid Fatty acid essential s for humans; cannot synthesized by the body
Linolenic acid One of three fatty acids needed buy the body ;cannot be synthesized by
the body
Dextrin Are a group of low molecular- weight carbohydrates produced by the
hydrolysis of starch or glycogen

SELF ASSESSMENT ACTIVITY 1 (SNACK TIME)

1. Hold a soda cracker (sky flakes /Cookies) in your mouth until you notice the change in
flavour as the starch changes to dextrin.
2. Question? What do you called an enzyme that produced by the saliva?

Question? What do you call the food that is ready to be swallowed?

3. Toast a slice of bread and describe the changes in appearance

and flavour that occur?
Question? How can you differentiate the flavour between
toasted bread and not?

4. Make a list of the foods you have eaten in the past 24 hour. Circle the protein -rich food,
carbohydrate-rich food and fat-rich food.

No part of this learning module may be reproduced in any form without prior permission in writing from the author 4
Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 2: Terminologies

No part of this learning module may be reproduced in any form without prior permission in writing from the author 5
Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 2: Terminologies

No part of this learning module may be reproduced in any form without prior permission in writing from the author 6
Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 2: Terminologies

No part of this learning module may be reproduced in any form without prior permission in writing from the author 7
 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 2: Terminologies

Self-Assessment Activity #4

1. Critique the Nightingale’s Environment theory. The relation concepts – nurse, patient and
environment are this applicable in all nursing today?

KEY POINTS

No part of this learning module may be reproduced in any form without prior permission in writing from the author 8
 Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 2: Terminologies

END OF MODULE ASSESSMENT

Name: ____________________________________________ Score:________________

Year and Section:____________________________________ Date:_________________

Instruction:
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Total:

RUBRIC
5 POINTS - The answer is complete, correct and very clear.
4 POINTS - The answer is complete, clear but with minimal error in the concept.
3 POINTS - The answer is incomplete, correct and clear.
2 POINTS - The answer is incomplete and partially correct.
1 POINT - The answer is incomplete and incorrect.

No part of this learning module may be reproduced in any form without prior permission in writing from the author 9
Our Lady of Lourdes College Foundation Learning Module
College of Nursing and Midwifery Nutrition and Diet Therapy
Instructor: Raquel B. Torres

Module 2: Terminologies

No part of this learning module may be reproduced in any form without prior permission in writing from the author 10