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Nutrition ch 4
| Question | Answer |
|---|---|
| The most abundant sugar in foods and the primary energy source for your body | Glucose |
| A process by which green plants create carbohydrates using the energy from sunlight | Photosynthesis |
| the green pigment in plants that absorbs energy from sunlight to begin the process of photosynthesis | chlorophyll |
| a category of carbs that contain a single sugar unit or two sugar units combined. Monosaccharides and disaccarides are these | simple carbohydrates |
| one sugar unit. there are 3, glucose, fructose, and galactose | monosaccharide |
| two sugar units combined. there are 3: sucrose, lactose, maltose | disaccharide |
| a category of carbs that contains many sugar units combined. polysaccharide is one | Complex carbohydrates |
| many sugar units combined. starch, glycogen, and fiber | polysaccharides |
| the sweetest of the monosaccharides, also known as fruit sugar | fructose |
| a monosaccharide that links with glucose to create the sugar found in dairy foods | galactose |
| a disaccharide composed of glucose and fructose, also known as table sugar | sucrose |
| a disacc. composed of two glucose units joined together | maltose |
| a disacc. composed of glucose and galactose, also known as milk sugar | lactose |
| the storage form of glucose in plants | starch |
| a nondigestible polysacc. | fiber |
| the storage form of glucose in humans and animals | glycogen |
| nondigestible polysacc found in foods | dietary fiber |
| nondigestible polysacc that are added to foods because of a specific desired effect on health | functional fiber |
| a type of fiber that dissolves in water and is fermented by intestinal bacteria. many are viscous and have gummy or thickening properties | soluble fiber |
| type of fiber that doesn't dissolve in water and is not fermented by intestinal bacteria | insoluble fiber |
| the indigestible outer shell of the grain kernel | bran |
| in grains, the seed of the grain kernel | germ |
| the starchy part of the grain kernel | endosperm |
| grain foods that are made with only the endosperm of the kernel. the bran and germ are not included | refined grains |
| grain foods that are made with the entire edible grain kernel; the bran, the endosperm, and the germ | whole grains |
| refined grain foods that have folic acid, thiamin, niacin, riboflavin, and iron added | enriched grains |
| the inability to digest lactose in foods due to low levels of enzyme lactase | lactose maldigestion |
| when maldigestion of lactose results in symptoms such as nausea, cramps, bloating, flatulence, and diarrhea | lactose intolerant |
| protein or lipid based chemical substances that act as messengers in the body to initiate or direct actions or processes. insulin, glucagon, and estrogen are examples | hormones |
| the hormone, produced in and released from the pancreas, that directs the glucose from the blood into cells | insulin |
| the process of converting excess glucose into glycogen in your liver and muscles | glycogenesis |
| the hormone that directs glycogenolysis and gluconeogenesis to increase glucose in the blood. its produced in and released from the pancreas | glucagon |
| the breakdown of glycogen to release glucose | glycogenolysis |
| the creation of glucose from noncarbohydrate sources, predominately protein | gluconeogenesis |
| the by-products of the incomplete breakdown of fat | ketone bodies |
| the condition of increased ketone bodies in the blood | ketosis |
| sugars such as fructose and lactose that are found naturally in fruit and dairy products | naturally occurring sugars |
| sugars that are added to processed foods and sweets | added sugars |
| calories that come with little nutrition. jelly beans are an example | empty calories |
| the decay or erosion of teeth | dental caries |
| the decay of baby teeth in children due to continual exposure to fermentable sugary liquids | baby bottle tooth decay |
| the repairing of teeth by adding back the minerals lost during the tooth decay. saliva can help | remineralization |
| alternatives to table sugar the sweetens foods for fewer calories | sugar substitutes |
| the existence of diverticula in the lining of your intestine | diverticulosis |
| small bulges at weak spots in the colon wall | diverticula |
| infection of the diverticula | diverticulitis |
| medical condition whereby an individual either doesn't have enough insulin available. this will cause the blood glucose level to rise, often called diabetes | diabetes mellitus |
| auto-immune disease and is rarer then the other | type 1 diabetes |
| seen in those with insulin resistance | type 2 diabetes |
| the inability of the cells to respond to insulin | insulin resistance |
| the buildup of ketone bodies to dangerous levels, which can result in coma or death | ketoacidosis |
| a condition whereby a fasting blood glucose level if higher than normal, but not high enough to be classified as diabetes. also called prediabetes | impaired glucose tolerance |
| a blood glucose level that drops to lower than 70 mg/dl. hunger, shakiness, dizziness, perspiration, and light-headedness are signs | hypoglycemia |
Created by:
jrae0903