IB Sports, exercise and health science A.2.2.1 Macronutrients as Energy Sources and the Factors Influencing Their Use Key Definitions

An amino acid that the human body cannot synthesise on its own and must obtain through the diet. There are nine essential amino acids: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, and histidine.

The production of glucose from non-carbohydrate sources, such as proteins and fats.

The stored form of glucose found in the liver and muscles, which can be broken down into glucose for ATP production during exercise.

The process of releasing triglycerides from fat stores and breaking them down into glycerol and fatty acids, which can then be used to produce energy via beta-oxidation.

Macronutrients are nutrients required in large amounts that provide energy necessary for sustaining physiological functions and supporting physical activity.

A fatty acid whose carbon chain contains two or more double bonds between carbon atoms. Includes the omega-3 and omega-6 essential fatty acids.

A fatty acid whose carbon chain holds the maximum number of hydrogen atoms, with no double bonds between carbons. Mainly found in animal fats.

The main form of dietary fat, making up about 95% of fat in the diet. One triglyceride is made of one glycerol molecule joined to three fatty acid chains, which can be saturated, mono-unsaturated, or poly-unsaturated.