Chapter 5 Flashcards
carbohydrates
class of nutrients that is a major source of energy for the body
monosaccharide
simple sugar that is the basic molecule of carbohydrates
glucose
monosaccharide that is a primary fuel for muscles and other cells; “blood sugar”
fructose
monosaccharide in fruits, honey, and certain vegetables; “fruit sugar”
galactose
monosaccharide that is a component of lactose
disaccharide
simple sugar comprised of two monosaccharides
maltose
disaccharide composed of two glucose molecules; “malt sugar”
sucrose
disaccharide composed of a glucose and a fructose molecule; “table sugar”
lactose
disaccharide composed of a glucose and a galactose molecule; “milk sugar”
high-fructose corn syrup (HFCS)
syrup obtained from the processing of corn
sugar alcohols
alternative sweeteners used to replace sucrose in some sugar-free foods; sorbitol, xylitol, and mannitol
complex carbohydrates
carbohydrates comprised of three or more monosaccharides bonded together
polysaccharides
carbohydrates comprised of 10 or more monosaccharides bonded together
oligosaccharides
carbohydrates comprised of three to 10 monosaccharides bonded together
raffinose
nondigestible oligosaccharide made of three monosaccharides
stachyose
nondigestible oligosaccharide made of four monosaccharides
starch
storage polysaccharide in plants; composed of amylose and amylopectin
glycogen
highly branched storage polysaccharide in animals
dietary fiber (“fiber”)
nondigestible plant material; most types are polysaccharides
soluble fiber
forms of dietary fiber that dissolve or swell in water; include pectins, gums, mucilages, and some hemicelluloses
insoluble fiber
forms of dietary fiber that generally do not dissolve in water; include cellulose, hemicelluloses, and lignin
pancreatic amylase
enzyme secreted by the pancreas that breaks down starch into maltose molecules
maltase
enzyme that splits maltose into two glucose molecules
sucrase
enzyme that splits sucrose into glucose and fructose
lactase
enzyme that splits lactose into glucose and galactose
resistant starches
starches found in seeds, legumes, whole grains, and some fruits and vegetables that resist digestion and are not broken down in the human GI tract
insulin
hormone secreted from the beta cells of the pancreas that contributes to a decrease in blood glucose levels
glucagon
hormone secreted from the alpha cells of the pancreas that contributes to an increase in blood glucose levels
lipolysis
process by which triglycerides (fats) are broken down into and glycerol and fatty acids, which are released into the bloodstream
ketoacidosis
condition that occurs in the absence of insulin when excess acetoacetate and beta-hydroxybutyrate in the bloodstream lower the blood’s pH
diabetes mellitus (“diabetes”)
group of serious, chronic conditions characterized by abnormal glucose, fat, and protein metabolism
hyperglycemia
abnormally elevated blood glucose levels
type 1 diabetes
autoimmune disease that results in destruction of the beta cells of the pancreas; as a result, insulin must be supplied to the affected person regularly through exogenous sources
type 2 diabetes
most common type of diabetes; beta cells of the pancreas produce insulin, but the hormone’s target cells are insulin-resistant, leading to elevated blood glucose levels
gestational diabetes
type of diabetes that can develop during pregnancy
hemoglobin A1c (HbA1c)
glycated hemoglobin; blood test used to measure a person’s average blood glucose over several months
glycemic index (GI)
tool to measure the body’s insulin response to a carbohydrate-containing food
glycemic load (GL)
tool to measure the body’s insulin response to a carbohydrate-containing food; similar to the glycemic index but also factors in the total carbohydrate content of a typical serving size of the food
hyperinsulinemia
condition in which the pancreas releases an excessive amount of insulin; over time, condition may contribute to the development of type 2 diabetes
hypoglycemia
condition that occurs when blood glucose level is too low
epinephrine (adrenaline)
hormone produced by the adrenal glands; secreted in response to declining blood glucose levels
reactive hypoglycemia (postprandial hypoglycemia)
low blood glucose that occurs within 4 hours of eating
