Chapter 4 Objectives Flashcards
Where do carbohydrates come from?
Grains (rice and pastas) Fruits Vegetables Nuts Legumes (dry beans and peas) Dairy products
A category of carbohydrates that contain a single sugar unit or two sugar units combined
Simple carbohydrates
One sugar unit; monomer or carbohydrates
Monosaccharides
Types of monosaccharides:
Glucose
Fructose
Galactose
Two sugar units combined
Dissacharides
Glucose + glucose
Maltose
Glucose + galactose
Lactose
Glucose + fructose
Sucrose
A category of carbohydrates that contain many sugar units combined
Complex carbohydrates
Many sugar units combined
Polyssacharides
Stored form of glucose in plants
Starch
Stored form of glucose in animals and humans
Glycogen
Nondigestible polysaccharide that is linked to satiety
Fiber
Minimum amount of carbohydrate needed daily?
130 g (6 servings of grains + 3 servings of vegetables + 3 servings of dairy + 2 servings of fruit)
Good sources of carbohydrates:
Whole grains
Bad sources of carbohydrates:
Refined grains
Nondigestible polysaccharides found naturally in foods
Dietary fiber
The nondigestible polysaccharides that are added to foods because of a specific desired effect on health
Functional fiber
A type of fiber that dissolves in water and is fermented by intestinal bacteria. Many are viscous and have gummy or thickening properties
Soluble fiber
A type of fiber that doesn’t dissolve in water and is not fermented by intestinal bacteria
Insoluble fiber
Reduced-calorie sugar substitutes:
Sorbitol Mannitol Xylitol Hydrogenated starch hydrolysates (HSH) Tagalose
Calorie-free sugar substitutes:
Saccharin Aspartame Neotame Acesulfame-K Sucralose Rebaudioside A Monk fruit Stevia
Autoimmune form of diabetes in which the pancreas does not produce insulin
Type 1 Diabetes
Form of diabetes characterized by insulin resistance
Type 2 Diabetes
