Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NASM FNS Certification > Chapter 4: Carbohydrates > Flashcards

Chapter 4: Carbohydrates Flashcards

You may prefer our related Brainscape-certified flashcards:
NASM ® CPT flashcards
1
Q

Acesulfame K

A

a synthetic sweetener that’s two hundred times sweeter than common table sugar (sucrose). as a result of it is not digestible and absorbed by the body, acesulfame contributes no calories to the diet and yields no energy once consumed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Alpha (a) Bonds

A

Chemical bonds linking two monosaccharides (glycosidic bonds) which will be broken by human enteric enzymes, expelling the individual monosaccharides. Both sucrose and maltose contain alpha bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Amylopectin

A

branched-chain carbohydrate composed of D-glucose units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Amylose

A

A straight-chain carbohydrate composed of D-glucose units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Aspartame

A

a synthetic sweetener composed of two amino acids and methyl alcohol.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Beta (b) Bonds

A

Chemical bonds linking 2 monosaccharides (glycosidic bonds) that can’t be broken by human enteric enzymes. the polysaccharide cellulose contains beta bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

B-Glucans

A

useful fiber, consisting of branched carbohydrate chains of glucose monomers, that helps lower blood cholesterol levels. Found in barley and oats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Blood Glucose Levels

A

the quantity of glucose within the blood at any given time. additionally called blood sugar levels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Bran

A

The layers of protective coating round the grain kernel that are very rich in dietary fiber and nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Cellulose

A

A straight-chained carbohydrate composed of thousands of glucose units joined by beta bonds. it is indigestible by humans and a part of dietary fiber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Chitin

A

A long-chain structural polysaccharide of slightly changed glucose. Found within the hard exterior skeletons of insects, crustaceans, and different invertebrates; additionally occurs within the cell walls of fungi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Chitosan

A

carbohydrate polysaccharide derived from chitin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Complex Carbohydrates

A

Chains of over 2 monosaccharides. could also be oligosaccharides or polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Condensation

A

In chemistry, a reaction during which a chemical bond is created between 2 molecules by removal of a water molecule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Dental Caries

A

Destruction of the enamel surface of teeth caused by acids ensuing from microbial breakdown of sugars in the mouth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Diabetes Mellitus

A

A chronic illness in which uptake of blood sugar by body cells is impaired, leading to high glucose levels within the blood and excrement. type 1 is caused by decreased pancreatic release of insulin. In type 2, target cells (e.g., fat and muscle cells) lose ability to respond ordinarily to insulin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Dietary Fiber

A

Carbohydrates and lignins that are naturally in plants and are nondigestible; that is, they’re not digested and absorbed within the human bowel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Disaccharides

A

Carbohydrates composed of 2 monosaccharide units coupled by a glycosidic bond. They include sucrose (common table sugar), lactose (milk sugar), and malt sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Endosperm

A

the biggest, middle portion of a grain kernel. The endosperm is high in starch to supply food for the growing plant embryo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Epinephrine

A

A hormone discharged in response to stress or abrupt danger, epinephrine raises blood sugar levels to prepare the body for “fight or flight.” additionallyknown as adrenaline

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Fructose

A

a typical monosaccharide containing six carbons that is naturally present in honey and lots of fruits; often supplemented to foods in the form of high-fructose corn syrup. additionally called levulose or fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Functional Fiber

A

Isolated indigestible carbohydrates, together with some factory-made carbohydrates, that have beneficial effects in humans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Galactose

A

A monosaccharide containing six carbons which will be converted into glucose within the body. In foods and living systems, galactose typically is joined with different monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Germ

A

The innermost part of a grain, situated at the base of the kernel, which will grow into a brand new plant. The germ is rich in protein, oils, vitamins, and minerals

25
Q

Glucagon

A

made by alpha cells within the pancreas, this polypeptide hormone promotes the breakdown of liver glycogen to free glucose, thereby increasing blood glucose. -Glucagon secretion is stimulated by low blood sugar levels and by growth hormone

26
Q

Glucose

A

a common simple sugar containing six carbons that is present in the blood; additionally referred to as dextrose and blood sugar. it is a part of the disaccharides sucrose, lactose, and malt sugar and numerous complex carbohydrates

27
Q

Glycemic Index

A

A measure of the impact of food on blood sugar levels. it is the quantitative relation of the blood sugar value after feeding the same amount of white bread or glucose

28
Q

Glycogen

A

an awfully large, highly branched polysacchaaride composed of multiple glucose units. generally known as animal starch, glycogen is the primary storage form of glucose in animals

29
Q

Gums

A

Dietary fibers, that contain galactose and other monosaccharides, found between plant cell walls

30
Q

Hemicelluloses

A

Hemicelluloses

31
Q

Hemicelluloses

A

The uneatable covering of a grain kernel. additionally known as the chaff

32
Q

Insulin

A

synthesized by beta cells within the pancreas, this peptide hormone stimulates the uptake of blood sugar into muscle and fat cells, the synthesis of glycogenwithin the liver, and varied other processes

33
Q

Ketone Bodies

A

Molecules fashioned when insufficient - carbohydrate is consumed to completely metabolise fat. Formation of ketone bodies is promoted by very lowglucose level and high acyl CoA level among cells. Acetone, acetoacetate, and beta-hydroxybutyrate is typically improperly known as a ketone

34
Q

Ketosis

A

high concentration of ketone bodies in body tissues and fluids

35
Q

Lactose

A

A disaccharide composed of glucose and galactose; additionally known as milk sugar as a result it’s the main sugar in milk and dairy product

36
Q

Maltose

A

A oligosaccharide composed of 2 glucose molecules;m generally known as maltose. malt sugar rarely is present naturally in foods however it is synthesizedwhenever long molecules of starch break down

37
Q

Monosaccharides

A

Any sugars that aren’t broken down throughout digestion and have the overall formula CnH2nOn, where n=3 to 7. The common monosaccharides glucose, fructose, and galactose all have six carbon atoms (n=6)

38
Q

Mucilages

A

gelatinlike (jellylike) soluble fibers containing galactose, mannose, and different monosaccharides; found in alga

39
Q

Neotame

A

synthetic sweeteners kind of like aspartame, however one that’s sweeter and doesn’t need a warning label for phenyliketonurics

40
Q

Nonnutritive Sweeteners

A

Substances that impart sweetness to foods however provide very little or no energy to the body; additionally known as artificial or alternativesweeteners. They typically include acesulfame, aspartame, saccharin, and sucralose

41
Q

Oligosaccharides

A

Short saccharide chains composed of three to ten sugar molecules

42
Q

Pancreatic amylase

A

Starch-digesting catalyst secreted by the pancreas

43
Q

Pectins

A

a kind of dietary fiber found in fruits

44
Q

Pentoses

A

Sugar molecules containing 5 carbon atoms

45
Q

Phenylketonuria (PKU)

A

an inherited disease caused by a scarcity or deficiency of the protein catalyst that converts phenylalanine to tyrosine

46
Q

Sugar Alcohols

A

formed from monosaccharides by substitution a proton with a hydroxyl (-OH); normally used as nutrient sweeteners. additionally known aspolyols

47
Q

Polysaccharides

A

~ Long saccharide chains composed of more than ten sugar molecules. Polysaccharides may be straight or branched

48
Q

Refined Sweeteners

A

Composed of monosaccharides and disaccharides that have been extracted and processed from other types of foods

49
Q

Resistant Starch

A

starch that’s not digestible

50
Q

Saccharin

A

a synthetic sweetener that tastes around three hundred to 700 times sweeter than table sugar

51
Q

Simple Carohydrates

A

Sugars composed of one sugar molecule (a monosaccharide) or 2 joined sugar molecules (a disaccharide)

52
Q

Starch

A

the key storage type of sugar in plants; starch consists of long chains of glucose molecules in a straight (amylose) or branching (amylopectin) arrangement

53
Q

Stevioside

A

A dietary supplement, not approved to be used as a sweetener, that’s extracted and refined from Stevia rebaudiana leaves

54
Q

Sucralose

A

a synthetic sweetener made up of sucrose; it had been approved to be used within the united states in 1998, and has been utilized in Canada since 1992. Sucralose is non-nutritive and around 600 times sweeter than sugar

55
Q

Sucrose

A

A oligosaccharide composed of 1 molecule of glucose and one molecule of fructose joined along. additionally referred to as table sugar

56
Q

Sugar Alcohols

A

Compounds formed from monosaccharides by substitution a proton with a hydroxyl (-OH); normally used as nutrient sweeteners. additionally known aspolyols

57
Q

Total Fiber

A

The added sum of dietary fiber and useful fiber

58
Q

Trehalose

A

A oligosaccharide of 2 sugar molecules, however with a linkage completely different from malt sugar. Used as a artificial additive and sweetener

NASM FNS Certification (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions