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dudek chapter 2

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Question
Answer
carbohydrates   energy yielding nutrients. major function is to provide energy  
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carbohydrates   spare use of protein and prevent ketosis  
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glucose   can be converteed to glycogen. convert3ed to fat and stored if not used  
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where carbohydrates are found   in every food group. most abundant in grains  
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RDA for carbohydrates   45-65% of total calories  
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fiber recommendations   women - 25 G daily, men - 38 g daily  
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carbohydrate digestion   majority occurs insmall intestin, liver releases glucose into blood stream  
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starch   storage form of glucose in plants  
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glycogen   storage form of glucose in animals and humans  
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dietary fiber   carbohydrates that human enzymes cannot digest  
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fiber sources   whole grains, bran, dried peas, unpeeled friuts, vegeatables  
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refined grains   consists of only middle part of grain, no bran  
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whole grains   contain the entire grain  
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how to increase dietary fiber in diet   use of whole grains, eat fruits and vegatebles, choose food with 5 gm of fiber or more  
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glycemic response   how quickly glucose levels rise after ingestion of food  
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low glycemic index carbohydrates   eat before exercise  
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moderate glycemic index foods   eat during long distance events to ensure adequated glucose availablity  
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high glycemic index foods   eat after exercise to enchance glycogen repletion  
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glycemic index   a numeric measure of the glycemic response of 50G of food. the higher the number, the highier the glycemic response  
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