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Nutrition > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q

Process by which plants use energy from the sun to synthesise energy yielding compounds such as glucose.

A

Photosynthesis

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2
Q

A six carbon monosaccharide that usually exists in a ring form; found as such in blood and in table sugar bonded to fructose; also know as dextrose.

A

Glucose

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3
Q

A simple carbohydrate with the chemical composition (CH^2O).

A

Sugar

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4
Q

A carbohydrate made of multiple units of glucose attached together in a form the body can digest; also know as complex carbohydrates.

A

Starch

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5
Q

Substance in plant foods not digested by the processes that take place in the stomach or small intestine.

A

Fiber

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6
Q

Simple sugar such as glucose that is not broken down further during digestion.

A

Monosaccharide

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7
Q

Monosaccharide or disaccharide in the diet.

A

Simple sugar

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8
Q

Fructose bonded to glucose, table sugar.

A

Sucrose

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9
Q

A six carbon monosaccharide that usually exists in a ring form; found in fruits and honey; also known as fruit sugar.

A

Fructose

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10
Q

Corn syrup that has been manufactured to contain between 42% and 90% fructose.

A

High fructose corn syrup

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11
Q

A six carbon monosaccharide that usually exists in a ring form; closely related to glucose.

A

Galactose

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12
Q

Glucose bonded to galactose; also known as milk sugar.

A

Lactose

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13
Q

Class of sugars formed by the chemical bonding of two monosaccharides.

A

Disaccharide

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14
Q

Glucose bonded to glucose.

A

Maltose

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15
Q

The conversion of carbohydrates in to alcohols, acids, and carbon dioxide without the use of oxygen.

A

Fermentation

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16
Q

Carbohydrates containing many glucose units from 10 to 1000 or more.

A

Polysaccharides

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17
Q

A digestible straight chain type of starch composed of glucose units.

A

Amylose

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18
Q

A digestible branched chain type of starch composed of glucose units.

A

Amylopectin

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19
Q

An undigestible nonfermentable straight chain polysaccharide made of glucose molecules.

A

Cellulose

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20
Q

A nonfermentable fiber containing xylose, galactose, glucose, and other monosaccharides bonded together.

A

Hemicellulose

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21
Q

A carbohydrate made of multiple units of glucose with a highly branched structure.

A

Glycogen

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22
Q

A viscous fiber containing chains of galacturonic acid and other monosaccharides; found between plant cell walls.

A

Pectin

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23
Q

A viscous fiber consisting of chains of galactose, mannose, and other monosaccharides; found in sea weed.

A

Mucilages

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24
Q

A nonfermentable fiber made up of a multi ringed alcohol structure.

A

Lignins

25
Q

Fiber found in foods.

A

Dietary fiber

26
Q

Grains containing the entire seed of the plant, including the bran, and endosperm. Brown rice

A

Whole grains

27
Q

A fiber that is not easily metabolised by intestinal bacteria; also called insoluble fiber.

A

Nonfermentable fiber

28
Q

A fiber that is readily fermented by bacteria in the large intestine; also called soluble fiber.

A

Viscous fiber

29
Q

Fiber added to foods that has shown to provide health benefits.

A

Functional fiber

30
Q

Alcohol derivative of glucose that yields about 3 kcal per gram but is slowly absorbed from the small intestine; used in sugarless gum and diet foods

A

Sorbitol

31
Q

Alcohol derivative of the five carbon monosaccharide xylose.

A

Xylitol

32
Q

Estimate of the amount of a sweetener that an individual can safely consume daily over a lifetime.

A

Acceptable daily intake

33
Q

Alternative sweetener that yields no energy to the body; 300 times sweeter than sucrose.

A

Saccharin

34
Q

Alternative sweetener made of two amino acids and methanol; about 200 times sweeter than sucrose.

A

Aspartame

35
Q

Disease caused by a defect in the livers ability to metabolise the amino acid phenylalanine into the amino acid tyrosine; toxic

A

Phenylketonuria

36
Q

Alternative sweetener that has chlorine sin place of three hydroxyl (-OH) groups on sucrose; 600 times sweeter than sucrose.

A

Sucralose

37
Q

General purpose nonnutritive sweetener that is approximately 7000 to 13,000 times sweeter than table sugar.

A

Neotame

38
Q

Alternative sweetener derived from South American shrub; 100 to 300 times sweeter than sucrose.

A

Stevia

39
Q

Alternative sweetener that yields no energy to the body; 200 times sweeter than sucrose.

A

Acesulfame K

40
Q

Starch digesting enzyme from the salivary glands or pancreas.

A

Amylase

41
Q

An enzyme made by absorptive cells of the small intestine; this enzyme digests maltose to two glucoses.

A

Maltase

42
Q

An enzyme made by absorptive cells of the small intestine; this enzyme digests sucrose to glucose and fructose.

A

Sucrase

43
Q

An enzyme made by absorptive cells of the small intestine; this enzyme digests lactose to glucose and galactose.

A

Lactase

44
Q

Primary lactose maldigestion occurs when production of the enzyme lactase declines for no apparent reason. Secondary lactose maldigestion occurs when a specific cause, such as long standing diarrhea results in a decline in lactase production.

A

Lactose maldigestion (primary and secondary)

45
Q

Birth defect resulting in the inability to produce lactase such that a lactose free diet is required from birth.

A

Congenital lactase deficiency

46
Q

A condition in which symptoms such as abdominal gas, bloating and diarrhea appear as a result of severe lactose maldigestion.

A

Lactose intolerance

47
Q

Pouches that protrude through the exterior wall of the large intestine.

A

Diverticula

48
Q

A pronounced swelling of a large vein, particularly veins found in the anal region.

A

Hemorrhoid

49
Q

The condition of having many diverticula in the large intestine.

A

Diverticulosis

50
Q

An inflammation of the diverticula caused by acids produced by bacteria metabolism inside the diverticula.

A

Diverticulitis

51
Q

Partial breakdown products of fat that contain three or four carbons.

A

Ketone bodies

52
Q

The condition of having a high concentration of ketone bodies and related breakdown products in the bloodstream and tissues.

A

Ketosis

53
Q

A hormone produced in the pancreas.

A

Insulin

54
Q

A hormone made by the pancreas that stimulates the breakdown of glycogen in the liver into glucose.

A

Glucagon

55
Q

Adrenaline

A

Epinephrine

56
Q

High blood glucose above 125 mg per 100 mL of blood.

A

Hyperglycaemia

57
Q

Low blood glucose, below 40 to 50 mg per 100 mL of blood.

A

Hypoglycaemia

58
Q

The blood glucose response of a given food compared to a standard (typically glucose, or white bread).

A

Glycemic index

59
Q

Erosions in the surface of a tooth caused by acids made bacteria as they metabolise sugars.

A

Dental caries

Nutrition (8 decks)

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