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Bio 155 Nut. 4, 5, 6
Sizer - Whitney
| Question | Answer |
|---|---|
| carbohydrates | compounds composed of single or multiple sugars, name meaning carbon and water |
| complex carbohydrates | long chains of sugar units arranged to form starch or fiber |
| simple carbohydrates | sugars, including both single sugar units and linked pairs of sugar units, the basic sugar unit is a molecule containing six carbon atoms, together with oxygen and hydrogen atoms |
| photosynthesis | the process by which green plants make carbohydrates from carbon dioxide and water using the green pigment chlorophyll to capture the sun's energy from |
| chlorophyll | the green pigment of plants that captures energy from sunlight for use in photosynthesis |
| sugars | simpl carbohydrates that is, molecules of either single sugar units or pairs of those sugar units bonded together, commonly meaning sucrose |
| glucose | a single sugar used in both plant and animal tissues for energy; sometimes known as blood sugar or dextrose |
| monosaccharides | single sugar units |
| disaccharides | pairs of single sugars linked together |
| fructose | a monosaccharide sometimes known as fruit sugar |
| galactose | a monosaccharide, part of the disaccharide lactose |
| lactose | a disaccharide composed of glusose and galactose; sometimes known as milk sugar |
| maltose | a disaccharide composed of two glucose units; sometimes known as malt sugar |
| sucrose | a disacchardie composed of glucose and fructose; sometimes known as table, beet or cane sugar, often as simply sugar |
| polysaccharides | another term for complex carbohydrates; compounds composed of long strands of glucose units linked together |
| starch | a plant polysaccharide composed of glucose; after cooking starch is highly digestible by human beings; raw starch often resists digestion |
| granules | small grains, starch granules are packages of starch molecules; various plant species make granules of varying shapes |
| glycogen | a highly branced polysaccharide that is made and stored by liver and muscle tissues of human beings and animals as storage form of glucose; glycogen is not a significant food source of carbohydrate and is not counted as one of the complex carbohydrates |
| fibers | the indigestible part of plant foods, largely nonstarch polysaccharides are not digested by digestive enzymes, although some are digested by resident bacteria of the colon, fibers include cellulose, hemicelluloses, pectins, gums, mucilages and lignin |
| soluble fibers | food components that readily dissolve water and often impart gummy or gel-like characteristics to foods, soluble fibers are indigestible but broken down to asorbable products by bacteria in the digestive tract |
| viscous | having a sticky, gummy, or gel-like consistency that flows relatively slowly |
| insoluble fibers | thr tough, fibrous structures of fruits, vegetables, and grains; indigestible food componests that do not disolve in water |
| constipation | difficult, incomplete, or infrequent bowel movements associated with discomfort in passing dry, hardend feces from the body |
| hemorrhoids | swollen, hardened, varicose veins in the rectum, usually caused by the pressure resulting from constipation |
| appendicitis | inflammation and/or infection of the appendix, a sac protruding from the intestine |
| diverticula | sacs or pouches that balloon out of the inestinal wall, caused by weakening of the muscle layers that encase the inestine, painful inflammation of one or more diverticula is known as diverticulitis |
| butyrate | a small fat fragment of produce by the fermenting action of bacrteria on viscous, soluble fibers; the preferred energy source for colon cells |
| chelating agents | molecules that attract or bind with other molecules and are therefore useful in either preventing or prompting movement of substances from place to place |
| bran | the protective fibrous coating around a grain; the chief fiber donator of a grain |
| brown bread | bread containing ingredients such as molasses that lend a brown color; may be made with any kind of flour, including white flour |
| endosperm | the bulk of the edible part of a grain; the starchy part |
| enriched | refers to the addition of nutrients to a refined food product |
| germ | the nutrient-rich inner part of a grain |
| husk | the outer, inedible part of a grain |
| refined | refers to the process by which the coarse parts of food products are removed |
| stone ground | refers to a milling process using limestone to grind any grain, including refined grains into flour |
| unbleached flour | a beige-colored refined endosperm flour with texture and nutrive qualities that approximate those of regualr white flour |
| wheat bread | bread made with any wheat flour, including refined, enriched white flour |
| white flour | an endosperm flour that has been refined and bleached for maximum softness and whiteness |
| 100% whole grain | a lable term for food in which the grain is entirely whole grain, with no added refined grains |
| whole grain | grains, or foods made from them, that contain all the essential parts and naturally occurring nutrients of the entire grain seed, not refined |
| whole-wheat flour | flour made from whole-wheat kernals; a whole-grain flour |
| resistant starch | the fraction in a food that is digeted slowly, or not at all, by enzymes |
| lactose intolerance | impaired ability to digest lactose due to reduced amouts of the enzymed lactase |
| lactase | the intestinal enzyme that splits the disacchride lactose to monosaccharides during digestion |
| protein-sparing action | the action of carbohydrate and fat in providing energy that allows protein to be used for purposes it alone can serve |
| ketone bodies | acidic, fat-related compounds that can arise from the incomplete breakdown of fat when carbohydrate is not available |
| ketosis | an undesirable high concentration of ketone bodies, such as acetone in the blood or urine |
| insulin | a hormone secreted by the pancrease in response to a high blood glucose concentration, it assists cells in drawing in glucose from the blood |
| glucagon | a hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips |
| glycemic index | a ranking of foods according to their potential for raising blood glucose relative to a standard such as glucose or white bread |
| glycemic load | a mathematical expression of both the glycemic index and the carbohydrate content of a food, meal or diet |
| diabetes | a disease charachterized by elevated blood glucose and inadequate or ineffective insulin, which impairs a person's ability to regulate blood glucose normally, diabetes mellitus |
| prediabetes | a condition in which blood glucose levels are higher than normal but not high enough to be diagnosed as diabetes; considered a major risk factor for future diabetes and cardiovascular disease |
| dialysis | in kidney disease, treatment of the blood to remove toxic substances or metabolic waste; more properly hemodialysis |
| unsulin resistance | a condition in which a normal or high level of circulating insulin produces a less than normal response in muclse, liver and adipose tissue; thought to be a metabolic consequence of obesity |
| autoimmune disoder | a disease in which the body developes antibodies to its own proteins and then proceeds to destroy cells containing these proteins diseases such as diabetes and lupus |
| type 2 diabetes | then type of diabetes in which the pancreas makes plenty of insulin but the body's cells resist insulin's action; often diagnosed in adulthood |
| hypoglycemia | a blood glucose concentration below normal, a symptom that may indicate any of several diseases including impending diabetes |
| sugar alcohols | sugarlike compounds in the chemical family alcohol derived from druits of the sugar dextrose that are absorbed more slowly than other sugars, are metabolized differently and do not elevate the risk of dental caries |
| dental caries | decay of the teeth |
| artifical sweetners | sugar substitutes that provde negligible, if any, energy |
| postprandial hypoglycemia | an unusual drop in blood glucose that follows a mean and is accompanied by symptoms such as anxiety, rapid heartbeat, and sweating; also called reactive hypoglycemia |
| fasting hypoglycemia | occurs after eight to fourteen hours of fasting |
Created by:
muddie