Chapter 4 Flashcards
The production of new glucose from amino acids
gluconeogenesis
the system that assigns ratings (or values) for the potential of foods to raise blood glucose and insulin levels
glycemic index
the amount of carbohydrate in a food multiplied by the glycemic index
glycemic load
enrichment
replaces a handful of nutrients leaving the product low in fiber
fortified
added nutrients that did not originally exist in the food
glycogen
the storage form of glucose in animals
Monosaccharides
Simple carbohydrates “sugar” that consists of a single sugar (glucose, fructose, galactose)
Disaccharides
A carbohydrate compound consisting of two sugar molecules joined together
one glucose and one galactose
lactose
two molecules of glucose
maltose
Fiber
polysaccharide that gives plants their shape
Types of Fiber
Dietary, functional, total, soluble, insoluble
non digestible carbohydrate parts of plants that form the support structures of leaves, stems, and seeds
dietary fiber
non digestible forms of carbohydrate that are extracted from plants or manufactured in a laboratory and have known health benefits
functional fiber
total fiber
the sum of dietary and functional fiber
fibers that dissolve in water (berries)
soluble fibers
pectins, gums, mucilages
fibers that do not dissolve in water
insoluble fiber
lignins, cellulose, hemicelluloses
Two types of fiber in food
dietary (rice, seeds, grains, legumes, fruits)
functional (guar gum, cellulose, pectin, psyllium)
Dietary fiber is also classified by
solubility
reduces risk for cardiovascular and type 2 diabetes by lowering blood cholesterol
soluble fiber
promotes regular bowel movements, alleviate constipation, reduce risk for diverticulosis
insoluble fiber
found in the mouth begins process of breaking starch into maltose (stomach stops this enzyme with its acidic environment)
salivary amylase
produces in the pancreas and secreted into the small intestine (digest starch to maltose)
pancreatic amylase
secreted by cells that line the small intestine (mucosal cells) digest disaccharides and monosaccharides
maltose, sucrase, and lactase
bacteria in the large intestine break down
oligosaccharides and soluble fiber
monosaccharides are absorbed into the cells lining the small intestine then
enter the blood stream
monosaccharides are converted to glucose by
the liver
whole grains
kernels that retain the germ, endosperm, and bran
refined grains
kernels that have parts missing
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
inuslin
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
glucagon
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
ketosis
Diabetes
the inability to regulate blood glucose levels (hyperglycemia)
body does not produce enough insulin
most frequently diagnosed in adolescents
treat with insulin injection
type one diabetes
body cells become insensitive or unresponsive to insulin
obesity is most common trigger
healthful diet/exercise, weight loss surgery, oral medications or injections
type two diabetes
