Chapters 12, 18, and 19

Question 1

carbohydrates

Answer 1

chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms

Question 2

simple sugars

Answer 2

carbs that consist of a glucose, fructose, or galactose molecule, or a combo of glucose and one of the other two. high fuctose corn syrup and alcohol sugars are also considered simple sugars

Question 3

monosaccharides

Answer 3

simple sugars consisting of two molecules of monosaccharides that are linked together (glucose, fructose, galactose)

Question 4

disaccharides

Answer 4

dimple sugars consisting of two molecules of monosaccharides that are linked together (sucrose, maltose, lactose)

Question 5

glycogen

Answer 5

the body’s storage form of glucose, stored in the liver and muscles

Question 6

added sugars

Answer 6

sugars that are either added during processing or packaging, syrups, naturally occurring sugars that are isolated from a whole food and concentrated, and other caloric sweeteners

Question 7

alcohol sugars

Answer 7

simple sugars containing an alcohol group in their molecular structure

Question 8

phenylketonuria

Answer 8

(PKU) a rare genetic disorder related to lack of the enzyme phenylalanine hydroxylase. lack of this enzyme causes the essential amino acid to build up in blood

Question 9

complex carb

Answer 9

the form of carbohydrate found in starchy vegetables, grains, and dried beans, and in many types of dietary fiber. the most common form of starch is made of long chains of interconnected glucose units

Question 10

polysaccharides

Answer 10

carbs containing many molecules of monosaccharides linked together

Question 11

dietary fiber

Answer 11

components of plants that cannot be digested by human digestive enzymes and confer health benefits

Question 12

insulin resistance

Answer 12

a condition which cell membranes have reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells

Question 13

type 2 diabetes

Answer 13

a condition characterized by high blood glucose levels due to the body’s inability to use insulin normally, or to produce enough insulin

Question 14

glycemic index

Answer 14

a measure of the extent to which blood glucose is raised by a 50 gram portion of a carb-containing food compared to 50 grams of glucose or white bread

Question 15

tooth decay

Answer 15

the disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar. also called dental caries or cavities

Question 16

plaque

Answer 16

a soft, sticky, white material on teeth; formed by bacteria

Question 17

lactose maldigestation

Answer 17

a disorder characterized by reduced digestion of lactose due to low availability of the enzyme lactase

Question 18

lactose intolerance

Answer 18

the term for gastrointestinal symptoms resulting from consumption of more lactose that can be digested with available lactase

Question 19

refined carbs

Answer 19

carb containing food that have been processed to remove most or all of the grains bran coating and germ

Question 20

lipids

Answer 20

compounds that are insoluble in water and soluble in fat

Question 21

essential fatty acids

Answer 21

components of fats required in the diet (linoleic acid)

Question 22

adipose tissue

Answer 22

connective tissue that primarily contains adipocytes that store fat in the form of triglycerides. also cushions/protects organs, regulates body temperature, and produces hormones

Question 23

adipocyte

Answer 23

a fat cell

Question 24

adiponectin

Answer 24

a hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores, and decreases inflammation

Question 25

leptin

Answer 25

a hormone produced by fat cells involved in the regulation of energy balance and body weight. it initiates signals that suppress appetite and increase the utilization of fat stores

Question 26

hydrogenation

Answer 26

the addition of hydrogen to unsaturated fatty acids

Question 27

trans-fats

Answer 27

unsaturated fatty acids in fats that contain atoms of hydrogen attached to opposite sides of carbons joined by a double bond

Question 28

heart disease

Answer 28

one of the many disorders that result when circulation of blood to parts of the heart is inadequate

Question 29

plaque

Answer 29

deposits of cholesterol, other fats, white blood cells, calcium, and cell materials in the lining of the inner wall of arteries

Question 30

endothelium

Answer 30

the layer of cells lining the inside of blood vessels

Question 31

cardiovascular disease

Answer 31

disorders related to plaque buildup in blood vessels in the heart, brain, legs, and other tissues and organs

Question 32

LDL chloesterol

Answer 32

low-density lipoprotein cholesterol. the function isto transport cholesterol in blood to cells, where its used as a component of cell membranes, or for the synthesis of hormones

Question 33

chronic inflammation

Answer 33

low-grade inflammation that lasts weeks, months, or years

Question 34

HDL cholesterol

Answer 34

high-density lipoprotein cholesterol. the function is to transport cholesterol from body tissues to liver for incorporation into bile and excretion

Question 35

non-HDL cholesterol

Answer 35

the difference between total cholesterol concentration and HDL cholesterol concentration in blood

Question 36

refined carbs

Answer 36

carb containing foods that have been processed to remove most or all of the bran coating and germ from the grain

Question 37

added sugars

Answer 37

sugars either added during processing or are packaged as such