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Human Nutrition > Ch4 -Carbohydrates > Flashcards

Ch4 -Carbohydrates Flashcards

1
Q

Carbohydrate

A

made up of carbon, hydrogen, and oxygen; derived from plants and provides energy.
Macronutrient.

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2
Q

Glucose

A

Sugar molecule, a monosaccharide found in combination with other sugars; source of energy for the brain and source of energy for all cells.

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3
Q

Photosynthesis

A

Plants use sunlight to fuel a chemical reaction that combines carbon and water into glucose, then stored in their cells.

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4
Q

Simple carbohydrates

A

sugar; can be a monosaccharide (glucose) or a disaccharide.

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5
Q

Monosaccharide

A

The simplest of carbohydrates, consisting of one sugar molecule, common form of which glucose.
Glucose, fructose, galactose, ribose.

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6
Q

Disaccharide

A

A carbohydrate compound consisting of 2 sugar molecules joined together.
Lactose, maltose, sucrose.

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7
Q

Fructose

A

The sweetest natural sugar; a monosaccharide that occurs in fruits and vegetables; also called levulose, or fruit sugar.

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8
Q

High-fructose corn syrup

A

A highly sweet syrup that is manufactured corn and is used to sweeten soft drinks, deserts, candies, and jellies.

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9
Q

Galactose

A

A monosaccharide that joins with glucose to create lactose, 1 of the 3 most common disaccharides.

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10
Q

Ribose

A

A 5-carbon monosaccharide located in the genetic material of cells.

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11
Q

Lactose

A

A disaccharide consisting of 1 glucose molecule and 1 galactose molecule. It’s found in milk, including human breast milk; also called milk sugar.

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12
Q

Maltose

A

A disaccharide consisting of 2 molecules of glucose. It doesn’t occur independently in foods but results as by-product digestion; also called malt sugar.

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13
Q

Fermentation

A

A process in which an agent causes an organic substance to break down into simpler substances and results in the production ATP.

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14
Q

Sucrose

A

A disaccharide composed of 1 glucose and 1 fructose molecules; sucrose is sweeter than lactose or maltose.

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15
Q

Complex carbohydrates

A

A nutrient compound consisting of long chains of glucose molecules; starch, glycogen, and fiber.

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16
Q

Polysaccharide

A

A complex carbohydrate consisting of long chains of glucose.

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17
Q

Starch

A

A polysaccharide stored in plants; the storage form of glucose in plants.

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18
Q

Glycogen

A

A polysaccharide; the storage form of glucose in animals.

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19
Q

Dietary fiber

A

The non digestible carbohydrate parts of plants that form the support structures of leaves, stems, and seeds.

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20
Q

Functional fiber

A

The non digestible forms of carbohydrates that are extracted from plants or manufactured in a lab, and have known health benefits.

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21
Q

Total fiber

A

dietary fiber + functional fiber.

22
Q

Soluble fiber

A

Fiber that dissolves in water.

23
Q

Viscous

A

Gel-like consistency; viscous fibers from a gel when dissolved in water.

24
Q

Insoluble fibers

A

Fibers don’t dissolve in water. Found in whole grains and veges.

25
Q

Ketosis

A

The breakdown of fat during fasting states results in the production of ketones.

26
Q

Ketones

A

Substances produced during the breakdown of fat when carbohydrate intake is insufficient to meet energy needs. Ketones provide an alternative energy source for the brain when glucose level are low.

27
Q

Ketoacidosis

A

A condition in which excessive ketones are present in the blood, causing the blood to become very acidic, which alters basic body functions and damages tissues. Untreated ketoacidosis can be fatal. This condition is found in individuals with untreated diabetes mellitus.

28
Q

Gluconeogenesis

A

The generation of glucose from the breakdown of proteins into amino acids.

29
Q

Salivary amylase

A

An enzyme in saliva that breaks starch into smaller particles and eventually into the disaccharide maltose.

30
Q

Pancreatic amylase

A

An enzyme secreted by the pancreas into the small intestine that digests any remaining starch into maltose.

31
Q

Maltase

A

A digestive enzyme that breaks maltose into glucose.

32
Q

Sucrase

A

A digestive enzyme that breaks sucrose into glucose and fructose.

33
Q

Lactase

A

A digestive enzyme that breaks lactose into glucose and galactose.

34
Q

Insulin

A

The hormone secreted by the beta cells of the pancreas in response to increased blood levels of glucose; it facilitates the uptake of glucose by body cells.

35
Q

Glucagon

A

The hormone secreted by the alpha cells of the pancreas in response to decreased blood level of glucose; it causes the breakdown of liver stored of glycogen into glucose.

36
Q

Hypoglycemia

A

A condition marked by blood glucose levels that are below normal fasting levels.

37
Q

Glycemic index

A

A measure of food’s ability to raise blood glucose and insulin levels.
<55 low GI; >70 high GI

38
Q

Glycemic load

A

The amount of carbohydrate in a food multiplied by the glycemic index of the carbohydrate.
Glycemic index/100 *net carbs in a serving.
<=10 low GL food; >=20 high GL food

39
Q

Added sugars

A

Sugars and syrups that are added to food during processing / preparation.

40
Q

Enriched foods

A

Foods in which nutrients that were lost during processing have been added back, so that the food meets a specific standard.

41
Q

Fortified foods

A

Foods in which nutrients are added that did not originally exist in the food /existed in insignificant amounts.

42
Q

Nutritive sweeteners

A

4kcal energy/gram; sucrose, fructose, honey and brown sugar, that contribute Calories (energy).

43
Q

Non nutritive (alternative) sweeteners

A

Manufactured sweeteners that provide little or no energy.

44
Q

Acceptable daily intake (ADI)

A

An FDA estimate of the amount of a non nutritive sweetener that someone can consume each day over a lifetime without adverse effects.

45
Q

Hyperglycemia

A

blood glucose levels are higher than normal.

46
Q

Diabetes

A

A chronic disease in which the body cannot regulate glucose normally.

47
Q

Type 1 diabetes

A

body cannot produce enough insulin; high blood glucose (sugar) levels; frequent urination;

48
Q

Type 2 diabetes

A

body cells become less responsive to insulin; obesity;

49
Q

Impaired fasting glucose

A

Fasting blood glucose levels that are higher than normal but not high enough to lead to a diagnosis of type 2 diabetes.

50
Q

Prediabetes

A

synonymously for fasting glucose; a condition considered to be a major risk factor for type 2 diabetes and heart disease.

Human Nutrition (6 decks)

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