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Basic Nutrition Ch 4
| Question | Answer |
|---|---|
| Carbohydrates | A group of organic compounds containing a ratio of one carbon atom to two hydrogen atoms to one oxygen atom. |
| Fast-releasing carbohydrates | Carbohydrates that are sugars, including monosaccharides and disaccharides. |
| Slow-releasing carbohydrates | Carbohydrates that include polysaccharides such as amylose, amylopectin, glycogen, dietary fiber, and functional fiber. |
| Monosaccharide | The simplest unit of a carbohydrate, examples include glucose, fructose, and galactose. |
| Disaccharide | A carbohydrate formed from two monosaccharides linked together, examples include lactose, maltose, and sucrose. |
| Polysaccharide | A long chain of monosaccharides that may be branched or not branched. |
| Glucose | The most important monosaccharide in human nutrition. |
| Fiber-rich foods | Foods that are scientifically proven to reduce the risk of obesity and diabetes. |
| Functional fibers | Fibers added to foods that are proven to have added health benefits. |
| Salivary amylase | An enzyme secreted by the salivary glands in the mouth that breaks down carbohydrates by breaking the glycosidic bonds between monomers. |
| Oligosaccharides | A carbohydrate that is a chain of a few (between three and ten) monosaccharides. |
| Pancreatic amylase | An enzyme secreted by the pancreas that breaks down carbohydrates in the small intestine by breaking the glycosidic bonds between monomers. |
| Lactose intolerance | A condition in which there is incomplete digestion of lactose caused by a deficiency in the enzyme lactase. |
| Starches | One of the two main groups of complex carbohydrates. |
| Fibers | The other main group of complex carbohydrates. |
| Digestible carbohydrates | Carbohydrates that provide bulk in foods, including vitamins and minerals. |
| Indigestible carbohydrates | Carbohydrates that provide a good amount of fiber. |
| Amylose | A type of polysaccharide that is a slow-releasing carbohydrate. |
| Amylopectin | Another type of polysaccharide that is a slow-releasing carbohydrate. |
| Glycogen | A polysaccharide that serves as a form of energy storage in animals. |
| Dietary fiber | A type of fiber that is part of slow-releasing carbohydrates. |
| Chemical digestion of carbohydrates | Begins in the mouth with salivary amylase and continues in the small intestine with pancreatic amylase. |
| Mechanical digestion of carbohydrates | Occurs in the mouth before the chemical digestion begins. |
| Glycosidic bonds | Bonds between monomeric sugar units that are broken down during carbohydrate digestion. |
| Nutritional needs | Requirements for nutrients that carbohydrates help to meet, including energy and brain nourishment. |
| Symptoms of carbohydrate issues | Symptoms include diarrhea, bloating, and abdominal cramps. |
| Absorption | Going to the Bloodstream. |
| Glycemic Index | A measurement of the effects of carbohydrate-containing foods on blood-glucose levels. |
| Glycemic Load | Glycemic load is calculated as the sum of the product of the glycemic index of the food item and its available carbohydrate content divided by 100. |
| Carbohydrate Digestion | Carbohydrate digestion begins in the mouth with the mechanical action of chewing and the chemical action of salivary amylase. |
| Chemical breakdown of carbohydrates | Carbohydrates are not chemically broken down in the stomach, but rather in the small intestine. |
| Monosaccharides | The monosaccharides are considered the absorbable units and are absorbed into the bloodstream and delivered to the liver. |
| Indigestible carbohydrates | Some of the indigestible carbohydrates are digested by bacteria in the large intestine. |
| Blood glucose regulation | Blood glucose is regulated by insulin and glucagon, which are released by the pancreas. |
| Glycemic response | The glycemic response is a measurement of the effects of carbohydrate-containing food on blood glucose levels. |
| Five primary functions of carbohydrates | Energy production, energy storage, building macromolecules, sparing protein, assisting in lipid metabolism. |
| Energy production | The primary role of carbohydrates is to supply energy to all cells in the body. |
| Glycolysis | The first stage of glucose breakdown; a ten-step enzymatic process that splits glucose into two three-carbon molecules and yields two molecules of ATP. |
| Energy storage | Excess glucose is stored as glycogen in the muscles and liver. |
| Glycogen | A molecule of glycogen may contain in excess of fifty thousand single glucose units and is highly branched. |
| Glycogen capacity | The amount of glycogen in the body at any one time is equivalent to about 4,000 kilocalories: 3,000 in muscle tissue and 1,000 in the liver. |
| Building macromolecules | Some glucose is converted to ribose and deoxyribose which are essential building blocks of important macromolecules: RNA, DNA, ATP. |
| NADPH | Glucose is additionally utilized to make the molecule NADPH, important for protection against oxidative stress. |
| Gluconeogenesis | Process that transforms noncarbohydrate substrates like lactate, amino acids, and glycerol from triglycerides (TAG) into glucose to be used for energy production. |
| Fat-sparing effect | Glucose has a 'fat-sparing' effect, stimulating the release of the hormone insulin. |
| Ketosis | A metabolic condition resulting from an elevation of ketone bodies in the blood. |
| Functions of carbohydrates summary | The five primary functions of carbohydrates in the body are to provide energy, store energy, build macromolecules, and spare protein and fat for other uses. |
| Glycogen reserve | The liver uses its glycogen reserve as a way to keep blood glucose levels within a narrow range between meal times. |
| Building blocks of macromolecules | Some glucose is also used as building blocks of important macromolecules, such as RNA, DNA, and ATP. |
| Type 1 Diabetes | Metabolic disease in which insulin-secreting cells in the pancreas are killed by an abnormal response of the immune system, causing a lack of insulin in the body. |
| Onset of Type 1 Diabetes | Typically occurs before age 30. |
| Symptoms of Type 1 Diabetes | Hunger, excessive thirst and urination, rapid weight loss. |
| Managing Type 1 Diabetes | Follow diet low in types of carbohydrates that rapidly spike glucose levels (high-GI foods), count carbohydrates, consume healthy-carbohydrate foods, eat small meals frequently, take insulin. |
| Type 2 Diabetes | Metabolic disease of insulin insufficiency caused by muscle, liver, and fat cells no longer responding to insulin in the body. |
| Insulin Resistance in Type 2 Diabetes | Cells in the body have become resistant to insulin and no longer receive the full physiological message of insulin to take up glucose from the blood. |
| Onset of Type 2 Diabetes | Onset of symptoms is more gradual and less noticeable than for people with type 1 diabetes. |
| Managing Type 2 Diabetes | Follow a healthy diet, increase physical activity, take medication if needed. |
| Metabolic Syndrome | A medical condition in which people have three or more risk factors for type 2 diabetes and cardiovascular disease. |
| Long-term Health Consequences of Diabetes | Severe consequences resulting from chronically high glucose concentrations in the blood and other metabolic abnormalities, such as high blood lipid levels. |
| Added Sugars | Sugars and syrups that are added to foods during processing or preparation. |
| Major Sources of Added Sugars | Soft and sports drinks, cakes, cookies, pies, fruit punch, dairy desserts, candy. |
| American Heart Association Recommendations | Consume a variety of fruits and vegetables, cut back on beverages and foods with added sugars, men should limit added sugar intake to no more than 9 teaspoons per day, and women should limit to no more than 6 teaspoons per day. |
| Fermentable Sugars | Sugars such as glucose, fructose, and maltose that are easily metabolized by bacteria in a process known as fermentation. |
| Cavities | An epidemic health problem in the United States associated with poor diet, poor dental hygiene, inaccessibility of regular oral health care, and drinking sugary soft drinks. |
| Healthy Low Carbohydrate Diet | Front-line approach for treating type 2 diabetes includes eating a healthy low carbohydrate diet and increasing physical activity. |
| Glucose Sparing | The presence of adequate glucose in the body spares proteins from being broken down to make glucose needed by the body. |
| Low-carbohydrate diets | Has been shown to reduce overall total energy expenditure over time. |
| Insulin resistance | Translates to improvements via less glucose in your body and more reliance on fat for fuel rather than protein. |
| Health benefits of whole grains | Decreases the risk of type 2 diabetes and cardiovascular disease. |
| Sources of whole grains | Great dietary sources of fiber, vitamins and minerals, healthy fats, and a vast amount of beneficial plant chemicals. |
| Weight reduction | Repeatedly shown to decrease weight. |
| Excessive high fructose consumption | Has been shown to increase risk for type 2 diabetes. |
| Primary source of added sugars | Sugary soft drinks and processed food. |
| Nutrient-dense high-fiber carbohydrates | Extremely beneficial to health. |
| Recommended Dietary Allowance (RDA) of carbohydrates | Set at 130 grams per day for children and adults. |
| Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates | Between 45 percent and 65 percent. |
| High glycemic index carbohydrates | More prevalent in fruits, fruit juices, dairy products, processed foods, soft drinks, and sweets. |
| Low glycemic index carbohydrates | More plentiful in starchy vegetables, beans, and whole grains. |
| Nutrient-dense carbohydrates | Minimally processed whole-grain breads and cereals, low-fat dairy products, fruits and vegetables, and beans. |
| Choosing whole grain products | Pick the one that lists whole wheat flour as the first ingredient. |
| Avoiding unhealthy products | Eat less of the products that list HFCS and other sugars in the first five ingredients. |
| Daily carbohydrate servings | Get more daily carbohydrate servings from whole grains. |
| Whole grain servings | Make sure to get at least three servings of all the grains you eat as whole grains every day. |
| Baking substitutions | Substitute whole-wheat flour or other whole-grain flour. |
| Whole-grain pastas and brown rice | Cook al dente, and add some beans and vegetables in equal portions. |
| Healthy snacks high in fiber | Such as almonds, pistachios, raisins, and air-popped popcorn. |
| Calming sweet tooth | By eating fruits, such as berries or an apple. |
| Replacing sugary drinks | With seltzer water, tea, or a small amount of 100 percent fruit juice added to water or soda water. |
| Adequate intakes for fiber | 38 grams for men and 25 grams for women. |
| Carbohydrates in food groups | Contained in grains, fruits, vegetables, meats and beans (only in some processed meats and beans), and dairy products. |
| Dietary Guidelines for Americans, 2020-2025 | Recommends eating more low glycemic index carbohydrates and more fiber, and reducing consumption of foods that are high in added sugars. |
Created by:
boringjen