Chapter 4 Flashcards
1
Q
What are muscle, organs and skin mostly made out of?
A
protein
2
Q
How do we store energy
A
As fat
3
Q
What is the best feul for our bodies
A
carbohydrates
4
Q
What should most meals be based around?
A
- starches
- ex. grains, beans, and legumes, pasta, oatmeal, rice
5
Q
photosynthesis
A
- the chemical reaction in which plants capture the sun’s energy and store it as carbohydrate
6
Q
carbohydrate
A
- one of the macronutrients
- composed of carbon, hydrogen, and oxygen
7
Q
sugar
A
- the simplest form of carbohydrate, from which other carbohydrates are made
8
Q
starch
A
- complex carbohydrate
- assembled from chains of glucose
- found in plants
9
Q
fiber
A
- a complex carbohydrate similar to starch, but not absorbed by humans because the monosaccharides are joined by chemical bonds that the human digestive tract cannot break
10
Q
simple sugars
A
- the simplest carbohydrate
- includes both mono- and disaccharides
11
Q
monosaccharide
A
- a simple sugar consiting of a single ring structure and six carbon atoms
12
Q
glucose
A
- a monosaccharide with a six-sided ring structure
- oxygen atom at one apex
- tastes sweet
- found in fruits, honey, sweet corn, and the bloodstream
- blood sugar that supplies energy to body
13
Q
foods that get their sweet taste from sugar
A
- fruits
- candy
- baked goods
14
Q
how are carbohydrates formed?
A
- joining simple sugar molecules together with chemical bonds
15
Q
Longest carbohydrate
A
- starch
- found in pasta, bread, rice and potatoes
16
Q
General formula for Carbohydrates
A
- CnH2nOn
- equal number of carbon and oxygen
- twice the amount of Hydrogen
17
Q
Ending for a carbohydrate
A
- -ose
- ex: glucose, fructose, and sucrose
18
Q
Fructose
A
- a monosaccharide with a five-sided ring structure
- 6 carbon atoms with 1 oxygen atom at an apex
- 2 carbons and remaining oxygen outside ring
19
Q
Where is fructose found?
A
- very sweet
- found in fruit, honey, and in sucrose
- enters bloodstream rapidly and is usually used to make body fat
20
Q
Galactose
A
- a monosaccharide with a six-sided ring structure
- similar to glucose
- a part of lactose
21
Q
lactose
A
- a dissacharide occuring in milk products
- double sugar
- contains glucose and galactose molecule
- found in mammary glands in breast milk and dairy products
- only carbohydrate that is from animals…all others from plants
22
Q
lactose intolerance
A
- intestinal discomfort caused by inability to digest lactose
- when people have trouble breaking lactose apart
23
Q
disaccharide
A
- a simple sugar composed of two monosaccharides joined together
- double sugars
- occur as two monosaccharides joined together by a chemical bond
24
Q
sucrose
A
- a dissacharide formed from glucose and fructose
- found in crystalline sweetener used in cooking
- comes from sugar cane and sugar beets, fruits, honey and mape sugar
25
maltose
* a disaccharide formed from two glucose molecules
* formed when plants break down starch during sprouting or when we break starch during digestion
* found in barley malt syrup to keep baked goods moist
26
fermentation
* a process by which microorganisms, such as yest or bacteria, convert sugars into alcohol or acid
* yest can ferment maltose into alcohol
27
complex carbohydrates
* carbohydrates made of polymers of simple sugars
* includes: starch and fiber
* also known as polysaccharides
28
oligosaccharides
* carbohydrate made up of small strings of carbohydrate molecules
* ex. raffinose and stachyose -\> found in legumes
* our colon digests them and sometimes produces gas
29
legume
* member of a botanical family capable of fixing nitrogen from the air.
* Characterized by high protein content, high fiber, high carbohydrate, and low fat.
30
polymer
* a chemical compound formed from multiple units of a simpler substance assembled in a repetitive fashion
31
maltodextrins
* short glucose polymers produced by digestion of starch
* used as mild sweetener and carbohydrate source in spor drinks and other foods
* also called dextrins
32
Polysaccharide
* carbohydrates made up of polymerized simple sugars
* includes starch and fiber
* also known as complex carbohydrate
33
Common starches
* amylose and amylopectin
* made up of glucose molecules joined by chemical bonds into long strands
34
amylose
* common form of starch
* relatively linear structure
* straight with very few branches
35
amylopectin
* common form of starch
* branch structure
* branches allow it to hold water so makes for a good food thickner
36
grain
* seed
* usually from a member of the grass family
* high in carbohydrate with substantial protein, and little fat
* good sources of starch
* ex. wheat, oats, rice, corn, and barley
37
2 good sources of starch
* grains
* wheats, oats, rice, corn, and barley
* legumes
* beans, lentils, and split peas
* starchy vegetables
* potatoes, sweet potatoes
38
glycogen
* complex carbohydrate assembled from chains of glucose
* similar to starch
* found in liver and muscles
39
cellulose
* a fiber consisting of gluclose polymers
* indigestible to humans but digestible to ruminant animals
40
ruminant
* a member of the family including: cattle, sheep, and goats
* possess a digestive tract capable of breaking down cellulose
41
Dietary fiber
* indigestible carbohydrate
* occurs only in plants
* tough protein
42
How is fiber grouped?
* By whether it dissolves in water or not
43
Insoluble fiber
* Fiber that does not dissolve in water
* absorbs water, swells, and adds bulk to intestinal contents
* ex. wheat bran
* ex. cellulose and hemi-cellulose
44
soluble fiber
* fiber that dissolves in water
* makes intestinal contents more viscous
* thick or gel-like
45
Gel
* a liquid thickened by the addition of a dissolved solid, such as soluble fiber
* ex. jellies and puddings
46
hemi-cellulose
* an insoluble fibr similar to cellulose
47
lignin
* an insoluble fiber that is not a polysaccharide
* found in the woody portion of plants
48
What are good sources of insoluble fiber?
* Whole grains
49
Pectin
* a soluble fiber used to make jellies
* made from a form of galactose
50
True or False: Soluble fibers are just as indigestible as insoluble fibers.
TRUE
51
Beta-glucans
* a soluble fiber found in oats
* glucose polymer
* creamy texture of oatmeal comes fro these
52
Gums and mucilages
* forms of soluble fiber
* used to add body to foods
* ex. carrageenan - from seaweed
53
Food sources of soluble fibers include:
* oats
* barley
* rice
* legumes (beans)
* and fruits
54
How many calories does digestible carbohydrates yeild?
* 4 kilocalories = same as protein
* fat is 9 kilocalories
55
Brain cells use what for energy?
* glucose
* also redcells depend on glucose
56
Amino Acids
* the basic subunits from which proteins are made
57
Protein-sparing
* Carbohydrate allows us to use our protein as protein
58
adipose
* the tissue that stores body fat
59
Substrate
* the substance an enzyme breaks down
60
Lactase
* enzyme which splits lactose
61
Amylase
* enzyme which splits amylose and amylopectin
62
Dextrins
* short glucose polymers produced by starch
* used as mild sweeteners and as a carb source in sports drinks and other foods
* maltodextrins
63
Mucosa
* cells lining the intestinal tract and responsible for absorption of nutrients
* produces enzymes that break down dissacharides
64
culture
* to ferment foods
* inoculating dairy products with microorganisms (yeast, bacteria, mold) and letting them partially digest the lactose for us.
65
What does the brain and red blood cells use for energy?
* glucose
66
homeostasis
* the tendency of living organisms to maintain a constant environment, such as a constant temperature, pH, and concentrations of solutes
67
When glucose levels fall below normal...
* liver breaks down stored glycogen into glucose and releases into bloodstream
68
gluconeogenesis
* the process by which the body forms glucose from amino acids
69
glucagon
* hormone which raises blood sugar by triggering glycogen breakdown and release and by gluconeogenesis
70
epinephrine
* hormone released in response to stress or perceived danger
* raises blood sugar
* flight or fight hormone
71
insulin
* hormone released by the pancreas
* lowers blood sugar by driving glucose into cells
72
hypoglycemia
* low blood sugar
73
post-prandial hypoglycemia
* person overreacts to glucose presence and produces too much insulin
74
diabetes mellitus
* disorder characterized by high blood sugar
75
Type I diabetes
* the pancreas stops producing insulin so there is too much glucose present
76
3 signs of diabetes
* polyphagia
* excessive hunger
* polydipsia
* excessive thirst
* polyuria
* excessive urination
77
Type II diabetes
* adult-onset
* related to obesity
* treatment: lose weight to get blood sugar levels under control
* insulin resistance
78
gestational diabetes
* insulin resistance
* occurs during pregnancy
* likely to develop Type II after pregnancy
79
glycemic effect
* the ability of a carbohydrate-containing food to raise blood sugar
80
Glycemic index
* a measure of glycemic effect
* higher the faster it raises blood sugars
81
nutrient density
* a measure of the amount of nutrients found in a given number of calories for a particular food
82
caries
* cavities in the teeth caused by acid produced from carbohydrates by mouth bacteria
83
peristalsis
* the rhythmic contraction of bands of muscle ringing the digestive tract that keeps food moving through the tract
84
diverticular disease
* outpouching of the intestine caused by high pressures due to a low fiber diet
85
ketosis
* an abnormally acidic state in the body caused by an accumulation of the breakdon products of fat utilization, seen in very low carbohydrate diets, starvation, and diebetes
86
