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Nutr (Ch. 4)
Carbohydrates
| Question | Answer |
|---|---|
| carbohydrate | organic compound made of varying numbers of monosaccharides |
| monosaccharide | single sugar |
| disaccharide | two simple sugars bonded together |
| simple carb/sugar | category of carbs consisting of mono- and disaccharides |
| hexose | monosaccharide made of 6 carbon atoms |
| glucose | a six-carbon monosaccharide produced by photosynthesis in plants |
| photosynthesis | process whereby plants use nrg from the sun to produce glucose from carbon dioxide and water |
| fructose | sugar found in fruits and vegetables (levulose) |
| high-fructose corn syrup | substance derived from corn that is used to sweeten foods and beverages |
| galactose | 6-carbon monosaccharide found mainly bonded with glucose to form the milk sugar lactose |
| lactose | disaccharide consisting of glucose and galactose (mammary glands) |
| maltose | disaccharide consisting of two glucose bonded together; formed from the breakdown of starch |
| sucrose | disaccharide consisting of glucose and fructose (found in F & V) |
| glycosidic bond | a type of chemical bond that forms between 2 monos |
| alpha glycosidic bond | a downward-facing type of glycosidic bond between 2 monos |
| beta glycosidic bond | an upward-facing type of glycosidic bond between 2 monos |
| complex carbs | category of carbs that includes oligosaccharides and polysaccharides |
| oligosaccharide | made of 3-12 monos |
| polysaccharide | complex carbs made of many monos 13+ |
| amylose | a type of starch consisting of a linear (unbranced) chain of glucose molecules |
| amylopectin | a type of starch consisting of a highly branched arrangement of glucose molecules |
| glycogen | polysaccharide consisting of a highly branched arrangement of glucose molecules (found in liver and skeletal muscles) |
| carb loading | technique used to increase the body's glycogen stores |
| fiber | poly found in plants that is not digested or absorbed in the human small intestin |
| dietary fiber | fiber that naturally occurs in plants |
| functional fiber | fiber that is added to food to provide beneficial physiological effects |
| total fiber | the combination of dietary fiber and functional fiber |
| diverticular disease, or diverticulosis | condition in large intestin; characterized by the presence of pouches that form along the intestinal wall |
| diverticulitits | inflammation of divericula (pouches) in the lining of the large intestin |
| soluble fiber | fiber that dissolves in water |
| insoluble fiber | fiber that does not dissolve in water |
| bran | the outer later of a grain; contains most of the fiber |
| germ | the portion of a grain that contains most of its vitamins and minerals |
| endosperm | the portion of a grain that contains mostly starch |
| whole-grain foods | cereal grains that contain bran, endosperm, and germ in the same relative proportion as they exist naturally |
| salivary alpha-amylase | enzyme(salivary gland)that digests starch by hydrolyzing a-1,4 glycosidic bonds |
| dextrin | a partial breakdown product formed during starch digestion, consistinf of varying numbers of glucose untis |
| pancreatic a-amylase | enzyme(pancreas) which digests starch by hydrolyzing a-1,4 glycosidic bonds |
| maltase | brush border enzyme that hydrolyzes maltose into glucose molecules |
| brush border enzyme | enzyme(enterocytes) which aids in the final steps of digestion |
| limit dextrin | a partial breakdown product formed during amylopectin digestion that contains 3-4 glucose molecules and an a-1,6 glycosidic bond |
| a-dextrinase | brush border enzyme that hydrolyzes a-1,6 glycosidic bonds |
| disaccharidase | brush border enzyme that hydrolyzes g-bonds to disaccharides |
| sucrase | brush border enzyme that hydrolyzes sucrose into glucose and fructose |
| lactase | brush border enzyme that hydrolyzes into glucose and galactose |
| lactose intolerance | inability to digest the milk sugar lactose; lack of lactase |
| glycemic response | the change in blood glucose following the ingestion of a specific food |
| glycemic index(GI) | a rating system used to categorize foods according to the relative glycemic responses they elicit |
| glycemic load(GL) | a rating system used to categorize the body's glycemic response to foods that takes into account of carb typically found in a single serving of the food |
| insulin | hormone secreted by the pancreatic B-cells in response to increased blood glucose |
| glucagon | hormone secreted by the pancreatic a-cells in response to decreased blood glucose |
| glucose transporters | proteins that assist in the transport of glucose molecules across cell membranes |
| insulin-responsive glucose transporters | glucose transporters that require insulin to function |
| insulin receptors | proteins(surface of cell membranes) that bind insulin |
| hyperglycemia | abnormally high level of glucose in the blood |
| impaired glucose regulation | condition characterized by elevated levels of glucose in the blood |
| glycogenesis | formation of glycogen |
| hypoglycemia | abnormally low level of glucose in the blood |
| reactive hypoglycemia | low blood glucose that occurs when the pancreas releases too much insulin in response to eating carb-rich foods |
| fasting hypoglycemia | low blood glucose that occurs when the pancreas releases excess insulin during periods of low food intake |
| glycogenolysis | the breakdown of liver & muscle glycogen into glucose |
| epinephrine | hormone released from the adrenal glands in response to stress; helps increase blood glucose levels by promoting glycogenolysis |
| gluconeogenesis | synthesis of glucose from noncarb sources |
| cortisol | hormone secreted by the adrenal glands in response to stress; helps increase blood glucose availability via gluconeogenesis and glycogenolysis |
| ketone | organic compound used as an nrg source during starvation, fasting, low-carb diets, or uncontrolled diabetes |
| ketogenesis | metabolic pathway that leads to the production of ketones |
| ketosis | condition resulting from excessive ketones in the blood |
Created by:
syfisher
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