Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Intro to Nutr
Ch 3
| Term | Definition |
|---|---|
| Carbohydrate | As long as ___ is available, the human brain depends exclusively on it as an energy source. |
| sugars, starch, and fiber | Dietary carbohydrates include what? |
| monosaccharides | single sugars: |
| disaccharides | double sugars: |
| polysaccharides (chains of monosaccharide units) | starch and fiber are: |
| glucose, fructose, and galactose | Three monosaccharides are important in nutrition: |
| glucose | Most cells depend on ___ for their fuel to some extent, and the cells of the brain and the rest of the nervous system depend almost exclusively on this for their energy. |
| fructose | The sweetest of the sugars: |
| fruit, honey, and as part of table sugar | Where does fructose naturally occur? (3) |
| soft drinks and cereals | Most fructose is consumed in what? (2) |
| high-fructose corn syrup | a widely used commercial kcaloric sweetener made by adding enzymes to cornstarch to convert a portion of its glucose molecules into sweet-tasting fructose. |
| glucose and fructose | the most common monosaccharides in nature? |
| lactose | Galactose occurs mostly as part of ___, a disaccharide also known as milk sugar. |
| single sugar | During digestion, galactose is freed as a ___. |
| maltose, sucrose, and lactose | Three disaccharides are important in nutrition: |
| sucrose | The most familiar of the three disaccharides and what many people mean when they speak of “sugar.” |
| sugar beets or sugarcane | Sucrose, although naturally occuring in many fruits and vegetables, is usually obtained by refining the juice from what? |
| glucose and fructose | When a person eats a food containing sucrose, enzymes in the digestive tract split the sucrose into its __ and ___ components. |
| Lactose | is the principal carbohydrate of milk. |
| glucose and galactose | Most human infants are born with the digestive enzymes necessary to split lactose into its two monosaccharide parts, ___ and ___, so as to absorb it. |
| lactose intolerance | Some people lose the ability to digest lactose after infancy. This condition is known as: |
| maltose | is a plant sugar that consists of two glucose units. |
| starch | Maltose is produced whenever ___ breaks down. |
| glucose | the polysaccharides are composed almost entirely of ___. |
| glycogen, starch, and fibers | Three types of polysaccharides are important in nutrition: |
| storage | Glycogen is a ___ form of energy for human beings and animals. |
| glycogen | a polysaccharide composed of glucose, made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose. Is not a significant food source of carbohydrate and is not counted as one of the polysaccharides in foods. |
| Starch | a plant polysaccharide composed of glucose and digestible by human beings. Can be found in grains like rice or wheat, in root crops and tubers like yams and potatoes, and in legumes such as peas and beans. |
| plants | All starchy foods come from ___. |
| grains | ___ are the richest food source of starch. |
| rice | what staple grain does Asia depend on? |
| wheat | what staple grain do Canada, the US, and Europe depend on? |
| corn | what staple grain do central and south america depend on? |
| millet, rye, barley, oats | what staple grain do other parts of the world depend on? |
| legume | A second important source of starch is the ___ (bean and pea) family. This includes peanuts and “dry” beans such as butter beans, kidney beans, “baked” beans, black-eyed peas (cowpeas), chickpeas (garbanzo beans), and soybeans. |
| root vegetables | ___ (tubers) such as potatoes, cassava, and yams are a third major source of starch, and in many non-Western societies, they are the primary starch sources. |
| dietary fibers | ___ are the structural parts of plants and thus are found in all plant-derived foods—vegetables, fruit, whole grains , and legumes |
| little to none | most dietary fibers pass through the body, providing how much energy? |
| cellulose | ___ is the main constituent of plant cell walls, so it is found in all vegetables, fruit, and legumes. |
| hemicellulose | is the main constituent of cereal fibers. |
| pectins | are abundant in vegetables and fruit, especially citrus fruit and apples. The food industry uses these to thicken jelly and keep salad dressing from separating. |
| Gums and mucilages | ___ have similar structures and are used as additives or stabilizers by the food industry. |
| lignin | ___ are the tough, woody parts of plants; few foods people eat contain much lignin. |
| resistant starches | starches that escape digestion and absorption in the small intestine of healthy people. |
| soluble fibers | fibers that dissolve in water. In foods they add a pleasing consistency; for example, pectin puts the gel in jelly, and gums are added to salad dressings to thicken them. |
| viscous | In the body, some soluble fibers form gels (are ___) and are more readily digested by bacteria in the human large intestine (are easily fermented). |
| insoluble fibers | The other group of fibers do not dissolve in water, do not form gels (are not viscous), and are less readily fermented. |
| absorb and use | The ultimate goal of digestion and absorption of sugars and starches is to break them down into small molecules—chiefly glucose—that the body can: |
| large starch molecules | What molecules require extensive breakdown? |
| disaccharides | The ___ need only be broken once. |
| short-chain fatty acids | Most fiber passes intact through the small intestine to the large intestine. There, bacteria digest many soluble fibers to produce ___, which are rapidly absorbed by the large intestine. |
| glucose | The primary role of carbohydrates in the body is to supply the cells with ___ for energy. |
| rises/increases | After a meal, blood glucose ___. |
| glycogen | When the blood glucose level falls, the liver cells break down the stored ___ into single molecules of glucose again and release them into the bloodstream. |
| proteins | when a person does not replenish glucose by eating carbohydrate, body ___ are broken down to make glucose to fuel the brain and nerve cells. |
| protein-sparing action | the action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes. |
| ketone bodies | acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrate is not available. |
| ketosis | elevated levels of ketone bodies in body tissues. |
| acid-base balance | ketosis disturbs the body's normal what? |
| 50 to 100 | To spare body protein and prevent ketosis, the body needs ___ grams of carbohydrate each day |
| muscle and liver glycogen | What stores glucose? |
| structure/function | Sugars interact with protein and fat molecules, affecting their: |
| diabetes | group of metabolic disorders characterized by hyperglycemia and disordered insulin metabolism. |
| insulin and glucagon | Blood glucose homeostasis is regulated primarily by two hormones: |
| insulin | escorts glucose from the blood into the cells |
| glucagon | releases glucose from glycogen storage when blood glucose falls (as occurs between meals). |
| naturally occurring sugars | sugars that are not added to a food but are present as its original constituents, such as the sugars of fruit or milk. |
| added sugars | concentrated sweets such as candy, cola beverages and other soft drinks, cookies, pies, cakes, and other foods with ___ add kcalories, but few, if any, other nutrients or fiber. |
| sugar alcohols and nonnutritive sweeteners. | People who want to limit their use of sugar may choose from two sets of alternative sweeteners: |
| dental caries | Sugars can also contribute to nutrient deficiencies by supplying energy (kcalories) without providing nutrients and to tooth decay, or ___. |
| 50:50 | High-fructose corn syrup is composed of fructose and glucose in a ratio of about : |
| 100, 150 | the American Heart Association recommends limiting added sugars to no more than ___ kcalories per day (6 teaspoons) for women and ___ kcalories per day (9 teaspoons) for men |
| nutrients | Added sugars contribute to nutrient deficiencies by displacing ___. |
| 10, 5 | The World Health Organization recommends no more than ___percent of total energy from added sugars, with greater benefits expected from an intake of less than ___ percent. |
| 2 to 3 kcal per gram | sugar alcohols yield how much energy |
| 4 kcal per gram | sucrose yields how much energy |
| fruits/vegetables | The sugar alcohols occur naturally in |
| nein | do sugar alcohols contribute to dental caries? |
| safe over a lifetime | The FDA endorses the use of nonnutritive sweeteners within ADI levels as |
| minimal or no carbohydrate/energy | The nonnutritive sweeteners sweeten with: |
| heart disease, stroke | Diets rich in whole grains (especially), legumes, and vegetables may protect against _____ and _____ by lowering blood pressure, improving blood lipids, and reducing inflammation. |
| type 2 diabetes | High-fiber foods—and especially whole grains—play a key role in reducing the risk of: |
| glycemic response | refers to how quickly glucose is absorbed after a person eats, how high blood glucose rises, and how quickly it returns to normal. |
| yes | Is slow absorption, a modest rise in blood glucose, and a smooth return to normal (a low glycemic response) desirable? |
| no | Is fast absorption, a surge in blood glucose, and an overreaction that plunges glucose below normal (a high glycemic response) desirable? |
| glycemic index | a method of classifying foods according to their potential to raise blood glucose |
| constipation | both soluble and insoluble fibers help to alleviate or prevent...? |
| colon | Many studies show that, as people increase their dietary fiber intakes, their risk for ___ cancer declines. |
| solid fats, added sugars, kcalories | Fiber-rich foods tend to be low in ___,___, ___and can therefore help to prevent weight gain and promote weight loss by delivering less energy per bite. |
| bind to it | when too much fiber is consumed, some minerals may ___ and be excreted with it without becoming available for the body to use. |
| dehydration | Fibers also carry water out of the body and can cause...? |
| animal (meats and cheeses) | an effective way to add dietary fiber while lowering fat is to substitute plant sources of proteins (legumes) for some of the ___ sources of protein in the diet. |
| 14g | DRI recommendation for fiber: |
| fiber | A day’s meals based on the USDA Healthy U.S.-Style Dietary Patterns not only meet carbohydrate recommendations but also provide abundant...? |
| 15 | a slice of whole-wheat bread, half an English muffin or bagel, a 6-inch tortilla, or cup of rice, pasta, or cooked cereal provide about ___ grams of carbohydrate per ounce equivalent, mostly as starch. |
| 15 | Just a small white or sweet potato or cup of cooked dry beans, corn, peas, plantain, or winter squash provides ___ grams of carbohydrate, as much as in a slice of bread, though as a mixture of sugars and starch. |
| 5 | One-half cup of carrots, okra, onions, tomatoes, cooked greens, or most other non-starchy vegetables or a cup of salad greens provides about ___ grams of carbohydrate as a mixture of starch and sugars. |
| 15 | A half-cup equivalent of fruit contains an average of about ___ grams of carbohydrate, mostly as natural sugars, including the fruit sugar fructose. |
| 12 | One cup of milk or yogurt or the equivalent (1 cup of buttermilk, cup of dry milk powder, or cup of evaporated milk) provides a generous ___ grams of carbohydrate. |
| 6 | Among cheeses, cottage cheese provides about ___ grams of carbohydrate per cup, whereas most other types contain little, if any, carbohydrate. |
| 15 | Just cup of beans provides ___ grams of carbohydrate, an amount equal to the richest carbohydrate sources. |
| 1/2 | Among sources of fiber, beans and other legumes are outstanding, providing as much as 8 grams in ___ cup. |
| ja | Are carbohydrates and dietary fiber expressed as % daily values? |
| nein | Is there a % daily value for sugars? |
| diabetes | The glycemic index may be of interest to people with ____ who must regulate their blood glucose to protect their health. |
| feed test food to research subjects and then measure blood glucose levels for 2-3 hrs after the feeding. | How Is the Glycemic Index Measured? |
| glycemic load | A food’s total glycemic effect, expressed as the ___ ___ (GL), is the product of its GI and the amount of available carbohydrate from the portion consumed, divided by 100. |
| starch structure, fiber content, presence of fat/protein, food processing, food mixture, individual glucose tolerance. | The main factors that influence the GI value of a food include the following (6): |
| al dente | Pasta cooked___ has a lower glycemic index than many other starchy foods (ex of food processing) |
Created by:
yulist820