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
Q
maltose
A
- 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
Q
fermentation
A
- a process by which microorganisms, such as yest or bacteria, convert sugars into alcohol or acid
- yest can ferment maltose into alcohol
27
Q
complex carbohydrates
A
- carbohydrates made of polymers of simple sugars
- includes: starch and fiber
- also known as polysaccharides
28
Q
oligosaccharides
A
- 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
Q
legume
A
- 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
Q
polymer
A
- a chemical compound formed from multiple units of a simpler substance assembled in a repetitive fashion
31
Q
maltodextrins
A
- 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
Q
Polysaccharide
A
- carbohydrates made up of polymerized simple sugars
- includes starch and fiber
- also known as complex carbohydrate
33
Q
Common starches
A
- amylose and amylopectin
- made up of glucose molecules joined by chemical bonds into long strands
34
Q
amylose
A
- common form of starch
- relatively linear structure
- straight with very few branches
35
Q
amylopectin
A
- common form of starch
- branch structure
- branches allow it to hold water so makes for a good food thickner
36
Q
grain
A
- 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
Q
2 good sources of starch
A
- grains
- wheats, oats, rice, corn, and barley
- legumes
- beans, lentils, and split peas
- starchy vegetables
- potatoes, sweet potatoes
38
Q
glycogen
A
- complex carbohydrate assembled from chains of glucose
- similar to starch
- found in liver and muscles
39
Q
cellulose
A
- a fiber consisting of gluclose polymers
- indigestible to humans but digestible to ruminant animals
40
Q
ruminant
A
- a member of the family including: cattle, sheep, and goats
- possess a digestive tract capable of breaking down cellulose
41
Q
Dietary fiber
A
- indigestible carbohydrate
- occurs only in plants
- tough protein
42
Q
How is fiber grouped?
A
- By whether it dissolves in water or not
43
Q
Insoluble fiber
A
- 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
Q
soluble fiber
A
- fiber that dissolves in water
- makes intestinal contents more viscous
- thick or gel-like
45
Q
Gel
A
- a liquid thickened by the addition of a dissolved solid, such as soluble fiber
- ex. jellies and puddings
46
Q
hemi-cellulose
A
- an insoluble fibr similar to cellulose
47
Q
lignin
A
- an insoluble fiber that is not a polysaccharide
- found in the woody portion of plants
48
Q
What are good sources of insoluble fiber?
A
- Whole grains
49
Q
Pectin
A
- a soluble fiber used to make jellies
- made from a form of galactose
50
Q
True or False: Soluble fibers are just as indigestible as insoluble fibers.
A
TRUE
51
Q
Beta-glucans
A
- a soluble fiber found in oats
- glucose polymer
- creamy texture of oatmeal comes fro these
52
Q
Gums and mucilages
A
- forms of soluble fiber
- used to add body to foods
- ex. carrageenan - from seaweed
53
Q
Food sources of soluble fibers include:
A
- oats
- barley
- rice
- legumes (beans)
- and fruits
54
Q
How many calories does digestible carbohydrates yeild?
A
- 4 kilocalories = same as protein
- fat is 9 kilocalories
55
Q
Brain cells use what for energy?
A
- glucose
- also redcells depend on glucose
56
Q
Amino Acids
A
- the basic subunits from which proteins are made
57
Q
Protein-sparing
A
- Carbohydrate allows us to use our protein as protein
58
Q
adipose
A
- the tissue that stores body fat
59
Q
Substrate
A
- the substance an enzyme breaks down
60
Q
Lactase
A
- enzyme which splits lactose
61
Q
Amylase
A
- enzyme which splits amylose and amylopectin
62
Q
Dextrins
A
- short glucose polymers produced by starch
- used as mild sweeteners and as a carb source in sports drinks and other foods
- maltodextrins
63
Q
Mucosa
A
- cells lining the intestinal tract and responsible for absorption of nutrients
- produces enzymes that break down dissacharides
64
Q
culture
A
- to ferment foods
- inoculating dairy products with microorganisms (yeast, bacteria, mold) and letting them partially digest the lactose for us.
65
Q
What does the brain and red blood cells use for energy?
A
- glucose
66
Q
homeostasis
A
- the tendency of living organisms to maintain a constant environment, such as a constant temperature, pH, and concentrations of solutes
67
Q
When glucose levels fall below normal…
A
- liver breaks down stored glycogen into glucose and releases into bloodstream
68
Q
gluconeogenesis
A
- the process by which the body forms glucose from amino acids
69
Q
glucagon
A
- hormone which raises blood sugar by triggering glycogen breakdown and release and by gluconeogenesis
70
Q
epinephrine
A
- hormone released in response to stress or perceived danger
- raises blood sugar
- flight or fight hormone
71
Q
insulin
A
- hormone released by the pancreas
- lowers blood sugar by driving glucose into cells
72
Q
hypoglycemia
A
- low blood sugar
73
Q
post-prandial hypoglycemia
A
- person overreacts to glucose presence and produces too much insulin
74
Q
diabetes mellitus
A
- disorder characterized by high blood sugar
75
Q
Type I diabetes
A
- the pancreas stops producing insulin so there is too much glucose present
76
Q
3 signs of diabetes
A
- polyphagia
- excessive hunger
- polydipsia
- excessive thirst
- polyuria
- excessive urination
77
Q
Type II diabetes
A
- adult-onset
- related to obesity
- treatment: lose weight to get blood sugar levels under control
- insulin resistance
78
Q
gestational diabetes
A
- insulin resistance
- occurs during pregnancy
- likely to develop Type II after pregnancy
79
Q
glycemic effect
A
- the ability of a carbohydrate-containing food to raise blood sugar
80
Q
Glycemic index
A
- a measure of glycemic effect
- higher the faster it raises blood sugars
81
Q
nutrient density
A
- a measure of the amount of nutrients found in a given number of calories for a particular food
82
Q
caries
A
- cavities in the teeth caused by acid produced from carbohydrates by mouth bacteria
83
Q
peristalsis
A
- the rhythmic contraction of bands of muscle ringing the digestive tract that keeps food moving through the tract
84
Q
diverticular disease
A
- outpouching of the intestine caused by high pressures due to a low fiber diet
85
Q
ketosis
A
- 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
Q
A
