Nuttition: Energy Yielding Nutrients Flashcards
Simple form of carbs, 2 monosaccharides
Disaccharides
Form of carb, several saccharides
Polysaccharides
Sugar molecule, strung together in long, complex chains
Complex carb
Main storage carb found primarily in the liver and muscles
Glycogen
The simplest form of carbs, comprised of one saccharide molecule
Monosaccharides
Complex carb found in seeds, fruits, and stems of plants… Corn, rice, potatoes and wheat
Starch
Indigestible plant matter, consisting primarily of polysaccharides, when consumed increase water absorption and intestinal peristalsis
Fiber
Oats, bran, dried beans, nuts, barely, vegetables.
Soluble fiber sources
Dark green/Kraft vegetables, fruit skin, corn bran, and seeds
Insoluble fiber sources
Simple sugar, (monosaccharides) used as primary fuel, by cells for energy
Glucose
Sweet sugar (mono) found in fruit
Fructose
Simple sugar (mono) found in dairy
Galactose
Disaccharide found in dairy products that hydrolyzes to yield glucose and galactose
Lactose
White sugar formed during the digestion of starch
Maltose
Disaccharide found in many plants and used as a sweetner… Table sugar
Sucrose
Sweet tasting disaccharide
Trehalose
Rating for evaluating how foods affect blood levels
Glycemic indexing
Measure of increase in blood sugar after food consumption
Glycemic response
Rank system for carb content in food portions based on glycemic index and portion size
Glycemic load
Physiological response to hunger controlled by chemical receptors being stimulated by the hypothalamus in response to reducing blood glucose
Hunger Mechanism
Instinctive physical desire or caloric need
Appetite
Increment in energy expenditure above resting metabolic rate due to the cost of processing food for storage and use
Thermidor effect of food
Body’s preferential utilization of fats and carbs instead of protein for energy
Protein-sparing mechanism
Oils or fats containing one or two diff types of compounds
Simple lipids
Phospholipids and glycol-lipids which frequently contain one or more chemical identities
Compound lipids
Sterols and fatty acids
Derived lipids
Large group of monobasic acids found in animals and veggie fats and oils
Mono saturated fatty acids
Unsaturated fatty acid with carbon chain containing more than one double or triple valence bond per molecule
Polyunsaturated fatty acids
Fat, often of animal origin, solid at room temp contain chains of saturated fatty acids
Saturated fats
Complex of lipids and proteins that functions as a transporter of cholesterol in blood, which, at high levels, is associated with an increased risk of atherosclerosis and coronary heart disease
LDL cholesterol
Fatty acids with one double bonded carbon in the molecule
Mono saturated fats
One of microscopic particles of fat occurring in chyle and in the blood, especially after a meal high in fat.
Chlyomicrons
Lipoprotein continuing large portion of lipids, carry mostly cholesterol from liver to tissues
Very low density lipoproteins
Unsaturated fatty acid produced by the partial hydrogenation of veg oils
Trans fatty acids
Combing with hydrogen
Hydrogenation
Any of the polyunsaturated fatty acids which are required in the diets of mammals
Essential fatty acids
Omega 3 unsaturated fatty acid considered essential to the human diet
Linolenic acid
Omega 6 unsaturated fatty acid, considered essential to the human diet
Linoleic acid
Eight of the 20 amino acids, body can’t synthesize, but must be consumed in diet
Essential amino acids
Food source that contains adequate amounts of the essential amino acids
Complete protein
Food source that does not contain adequate amounts of essential amino acids
Incomplete protein
