Chapter 4

Question 1

The production of new glucose from amino acids

Answer 1

gluconeogenesis

Question 2

the system that assigns ratings (or values) for the potential of foods to raise blood glucose and insulin levels

Answer 2

glycemic index

Question 3

the amount of carbohydrate in a food multiplied by the glycemic index

Answer 3

glycemic load

Question 4

enrichment

Answer 4

replaces a handful of nutrients leaving the product low in fiber

Question 5

fortified

Answer 5

added nutrients that did not originally exist in the food

Question 6

glycogen

Answer 6

the storage form of glucose in animals

Question 7

Monosaccharides

Answer 7

Simple carbohydrates “sugar” that consists of a single sugar (glucose, fructose, galactose)

Question 8

Disaccharides

Answer 8

A carbohydrate compound consisting of two sugar molecules joined together

Question 9

one glucose and one galactose

Answer 9

lactose

Question 10

two molecules of glucose

Answer 10

maltose

Question 11

Fiber

Answer 11

polysaccharide that gives plants their shape

Question 12

Types of Fiber

Answer 12

Dietary, functional, total, soluble, insoluble

Question 13

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

Answer 13

dietary fiber

Question 14

non digestible forms of carbohydrate that are extracted from plants or manufactured in a laboratory and have known health benefits

Answer 14

functional fiber

Question 15

total fiber

Answer 15

the sum of dietary and functional fiber

Question 16

fibers that dissolve in water (berries)

Answer 16

soluble fibers

pectins, gums, mucilages

Question 17

fibers that do not dissolve in water

Answer 17

insoluble fiber

lignins, cellulose, hemicelluloses

Question 18

Two types of fiber in food

Answer 18

dietary (rice, seeds, grains, legumes, fruits)

functional (guar gum, cellulose, pectin, psyllium)

Question 19

Dietary fiber is also classified by

Answer 19

solubility

Question 20

reduces risk for cardiovascular and type 2 diabetes by lowering blood cholesterol

Answer 20

soluble fiber

Question 21

promotes regular bowel movements, alleviate constipation, reduce risk for diverticulosis

Answer 21

insoluble fiber

Question 22

found in the mouth begins process of breaking starch into maltose (stomach stops this enzyme with its acidic environment)

Answer 22

salivary amylase

Question 23

produces in the pancreas and secreted into the small intestine (digest starch to maltose)

Answer 23

pancreatic amylase

Question 24

secreted by cells that line the small intestine (mucosal cells) digest disaccharides and monosaccharides

Answer 24

maltose, sucrase, and lactase

Question 25

bacteria in the large intestine break down

Answer 25

oligosaccharides and soluble fiber

Question 26

monosaccharides are absorbed into the cells lining the small intestine then

Answer 26

enter the blood stream

Question 27

monosaccharides are converted to glucose by

Answer 27

the liver

Question 28

whole grains

Answer 28

kernels that retain the germ, endosperm, and bran

Question 29

refined grains

Answer 29

kernels that have parts missing

Question 30

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

Answer 30

inuslin

Question 31

the hormone secreted by the alpha cells of the pancreas in response to increased blood levels of glucose; facilitates the uptake of glucose by body cells. acts in opposite way of insulin, triggers glycogenolysis

Answer 31

glucagon

Question 32

the process by which the breakdown of fat during fasting states results in production of ketones
important mechanism for providing energy to the brain during fasting periods

Answer 32

ketosis

Question 33

Diabetes

Answer 33

the inability to regulate blood glucose levels (hyperglycemia)

Question 34

body does not produce enough insulin
most frequently diagnosed in adolescents
treat with insulin injection

Answer 34

type one diabetes

Question 35

body cells become insensitive or unresponsive to insulin
obesity is most common trigger
healthful diet/exercise, weight loss surgery, oral medications or injections

Answer 35

type two diabetes