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nutri sci > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q

What are muscle, organs and skin mostly made out of?

A

protein

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2
Q

How do we store energy

A

As fat

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3
Q

What is the best feul for our bodies

A

carbohydrates

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4
Q

What should most meals be based around?

A
  • starches
  • ex. grains, beans, and legumes, pasta, oatmeal, rice
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5
Q

photosynthesis

A
  • the chemical reaction in which plants capture the sun’s energy and store it as carbohydrate
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6
Q

carbohydrate

A
  • one of the macronutrients
  • composed of carbon, hydrogen, and oxygen
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7
Q

sugar

A
  • the simplest form of carbohydrate, from which other carbohydrates are made
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8
Q

starch

A
  • complex carbohydrate
  • assembled from chains of glucose
  • found in plants
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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
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10
Q

simple sugars

A
  • the simplest carbohydrate
  • includes both mono- and disaccharides
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11
Q

monosaccharide

A
  • a simple sugar consiting of a single ring structure and six carbon atoms
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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
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13
Q

foods that get their sweet taste from sugar

A
  1. fruits
  2. candy
  3. baked goods
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14
Q

how are carbohydrates formed?

A
  • joining simple sugar molecules together with chemical bonds
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15
Q

Longest carbohydrate

A
  • starch
  • found in pasta, bread, rice and potatoes
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16
Q

General formula for Carbohydrates

A
  • CnH2nOn
  • equal number of carbon and oxygen
  • twice the amount of Hydrogen
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17
Q

Ending for a carbohydrate

A
  • -ose
  • ex: glucose, fructose, and sucrose
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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
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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
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20
Q

Galactose

A
  • a monosaccharide with a six-sided ring structure
  • similar to glucose
  • a part of lactose
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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
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22
Q

lactose intolerance

A
  • intestinal discomfort caused by inability to digest lactose
  • when people have trouble breaking lactose apart
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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
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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
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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
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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
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27
Q

complex carbohydrates

A
  • carbohydrates made of polymers of simple sugars
  • includes: starch and fiber
  • also known as polysaccharides
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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
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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.
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30
Q

polymer

A
  • a chemical compound formed from multiple units of a simpler substance assembled in a repetitive fashion
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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
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32
Q

Polysaccharide

A
  • carbohydrates made up of polymerized simple sugars
  • includes starch and fiber
  • also known as complex carbohydrate
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33
Q

Common starches

A
  • amylose and amylopectin
    • made up of glucose molecules joined by chemical bonds into long strands
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34
Q

amylose

A
  • common form of starch
  • relatively linear structure
  • straight with very few branches
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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

nutri sci (26 decks)

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