Nutrition
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| Carbohydrates: | show 🗑
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| Complex carbohydrates: | show 🗑
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| show | 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.
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| Photosynthesis: | show 🗑
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| Chlorophyll: | show 🗑
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| Sugars: | show 🗑
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| Glucose: | show 🗑
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| Monosaccharides: | show 🗑
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| Disaccharides: | show 🗑
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| Fructose: | show 🗑
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| show | (ga-LACK-tose) a monosaccharide; part of the disaccharide lactose (milk sugar).
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| Added sugars: | show 🗑
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| Lactose: | show 🗑
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| show | a disaccharide composed of two glucose units; sometimes known as malt sugar.
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| show | a disaccharide composed of glucose and fructose; sometimes known as table, beet, or cane sugar and, often, as simply sugar.
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| Polysaccharides: | show 🗑
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| show | a plant polysaccharide composed of glucose. After cooking, starch is highly digestible by human beings; raw starch often resists digestion.
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| show | small grains. Starch granules are packages of starch molecules. Various plant species make starch granules of varying shapes.
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| Glycogen: (GLY-co-gen). | show 🗑
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| show | the indigestible parts of plant foods, largely nonstarch polysaccharides that are not digested by human digestive enzymes. Fibers include cellulose, hemicelluloses, pectins, gums, mucilages, and a few nonpolysaccharides such as lignin.
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| Fermentation: (FUR-mun-TAY-shun) | show 🗑
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| Whole grains: | show 🗑
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| Soluble fibers: . | show 🗑
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| show | having a sticky, gummy, or gel-like consistency that flows relatively slowly.
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| Insoluble fibers: | show 🗑
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| show | metabolic diseases that impair a person’s ability to regulate blood glucose.
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| show | swollen, hardened (varicose) veins in the rectum, usually caused by pressure resulting from constipation.
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| show | inflammation and/or infection of the appendix. (The appendix, a sac about 4 inches long protruding from the large intestine, may become infected if fragments of the intestinal contents become trapped within it.)
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| Diverticula: (dye-ver-TIC-you-la) | show 🗑
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| Chelating agents: (KEY-late-ing) | show 🗑
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| Bran: | show 🗑
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| show | bread containing ingredients such as molasses that lend a brown color; these breads may be made with any kind of flour, including white flour.
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| show | the bulk of the edible part of a grain; the starchy part.
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| show | refers to the addition of nutrients to a refined food product. As defined by U.S. law, these terms mean that specified levels of thiamin, riboflavin, niacin, folate, and iron have been added to refined grains and grain products.
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| Germ: | show 🗑
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| Husk: | show 🗑
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| show | a term used on food labels to indicate a food made with more than one kind of grain. Not an indicator of a whole-grain food.
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| show | : refers to the process by which the coarse parts of food products are removed. For example, the refining of wheat into white enriched flour involves removing three of the four parts of the kernel—the chaff, the bran, and the germ—leaving only the endospe
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| show | grains and grain products from which the bran, germ, or other edible parts of whole grains have been removed; not a whole grain. Many refined grains are low in fiber and are enriched with vitamins, as required by U.S. regulations.
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| show | refers to a milling process using limestone to grind any grain, including refined grains, into flour.
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| show | a beige-colored, refined endosperm flour with texture and nutritive qualities that approximate those of regular white flour.
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| Wheat bread: | show 🗑
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| Wheat flour: | show 🗑
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| White flour: | show 🗑
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| show | a wheat variety developed to be paler in color than common red wheat. White wheat is similar to red wheat in carbohydrate, protein, and other nutrients, but it lacks potentially beneficial, phytochemicals of red wheat.
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| show | a label term for food in which the grain is entirely whole grain, with no added refined grains.
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| show | flour made from intact wheat kernels; a whole-grain flour. Also called graham flour.
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| show | the fraction of starch in a food that is digested slowly, or not at all, by human enzymes.
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| show | impaired ability to digest lactose due to reduced amounts of the enzyme lactase.
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| show | the intestinal enzyme that splits the disaccharide lactose to monosaccharides during digestion.
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| show | the action of carbohydrate and fat in providing energy that allows protein to be used for purposes it alone can serve.
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| Ketone (kee-tone) bodies: | show 🗑
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| Ketosis: (kee-TOE-sis): | show 🗑
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| Insulin | show 🗑
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| show | a hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips.
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| show | a term used to describe how quickly glucose is absorbed from a meal, how high blood glucose rises, and how quickly it returns to normal.
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| show | a ranking of foods according to their potential for raising blood glucose relative to a reference dose of glucose.
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| show | an abnormally low blood glucose concentration, often accompanied by symptoms such as anxiety, rapid heartbeat, and sweating.
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| Type 1 diabetes: | show 🗑
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| Type 2 diabetes: | show 🗑
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| show | sugars and syrups added to a food for any purpose, such as to add sweetness or bulk or to aid in browning (baked goods). Also called carbohydrate sweeteners, they include glucose, fructose, corn syrup, concentrated fruit juice
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| Agave syrup: | show 🗑
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| show | white sugar with molasses added, 95% pure sucrose.
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| Coconut sugar: | show 🗑
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| Concentrated fruit juice sweetener: | show 🗑
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| show | finely powdered sucrose, 99.9% pure.
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| Corn sweeteners: | show 🗑
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| Corn syrup: | show 🗑
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| Fructose, galactose, glucose: | show 🗑
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| show | common table sugar, crystalline sucrose, 99.9% pure.
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| High-fructose corn syrup: | show 🗑
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| show | a concentrated solution composed primarily of glucose and fructose, produced by enzymatic digestion of the sucrose in nectar by bees
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| show | a mixture of glucose and fructose formed by the splitting of sucrose in an industrial process. Sold only in liquid form and sweeter than sucrose, invert sugar forms during certain cooking procedures and works to prevent crystallization
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| Lactose, maltose, sucrose: | show 🗑
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| Maple syrup: | show 🗑
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| Molasses: | show 🗑
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| show | sugars that are not added to a food but are present as its original constituents, such as the sugars of fruit or milk.
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| Nectars: | show 🗑
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| Raw sugar: | show 🗑
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| show | granulated sucrose, produced by dissolving, concentrating, and recrystallizing raw sugar. Also called table sugar.
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Created by:
imuhumed