Term
|
Definition
| Sugar, starch, and fiber; mostly composed of carbon, hydrogen, and oxygen; main source is plants |
|
|
Term
|
Definition
| Plants produce glucose by using carbon and oxygen from carbon dioxide in the air, hydrogen from water, and energy from the sun; plants either store glucose or transform it into starch, fiber, fat or protein |
|
|
Term
|
Definition
|
|
Term
|
Definition
| Class of single sugars that are not broken down further during digestion; CH2O6 |
|
|
Term
|
Definition
| 6-carbon sugar, including glucose, fructose, and galactose |
|
|
Term
|
Definition
| Most abundant monosaccharide; also called dextrose; “blood sugar” |
|
|
Term
|
Definition
| Monosaccharide found in fruits, veggies, and honey; also called levulose |
|
|
Term
|
Definition
| Monosaccharide found most abundantly as a part of lactose (milk sugar) |
|
|
Term
|
Definition
| Derivatives of monosaccharides, include sorbitol, mannitol, and xylitol; used primarily as sweeteners in sugarless gum, and dietetic food; don't promote dental caries; contribute 1.5-3 kcal/g |
|
|
Term
|
Definition
| 5-carbon sugar, including ribose, and deoxyribose which are only needed in small quantities but are very important b/c they make up RNA and DNA |
|
|
Term
|
Definition
| Class of sugars formed by the chemical bonding of 2 monosaccharides; CH2O12 |
|
|
Term
|
Definition
| Chemical reaction in which 2 molecules bond to form a larger molecule by releasing water; such as glucose and fructose becoming sucrose |
|
|
Term
|
Definition
| C-O-C bond found in maltose (2 glucose), sucrose (glucose+fructose), starch (multiple glucose (branched/chain)), and glycogen(highly branched chain of glucose) |
|
|
Term
|
Definition
| C-O-C bond found in lactose (galactose+glucose) |
|
|
Term
|
Definition
| Contains 2 glucose molecules joined by an alpha bond |
|
|
Term
|
Definition
| Common table sugar, is composed of glucose and fructose linked by an alpha bond; found naturally in plants |
|
|
Term
|
Definition
| Primary sugar in milk and milk products, consists of glucose joined to galactose by a beta bond |
|
|
Term
|
Definition
| Complex carbs that contain 3-10 sugar units; made using glycosidic bonds; can't be broken down by digestive enzymes; include raffinose and stacchyose |
|
|
Term
| Raffinose (gal/glu/fru) & Stachyose (gal/gal/glu/fru) |
|
Definition
| Oligosaccharides found in onions, cabbage, broccoli, whole wheat, and legumes; pass undigested into the large intestines where bacteria metabolize them producing gas |
|
|
Term
|
Definition
| Class of complex carbohydrates containing many glucose units, from 10 to 1000 or more; glycogen, starch, fiber |
|
|
Term
|
Definition
| Major digestible polysaccharide in our diets, is the storage from of glucose in plants; there are 2 types of plant starch: amylose & amylopectin; a-bond |
|
|
Term
|
Definition
| Straight chain molecule; storage form in plants; energy source for plants and animals; found in potatoes, beans, breads, pasta, and rice; typically in a 1:4 ratio with amylopectin |
|
|
Term
|
Definition
| Highly branched molecule; storage form in plants; enzymes only act at the end of glucose chains, therefore Amylopectin gets digested faster |
|
|
Term
|
Definition
| The storage form of carbohydrate in humans and animals, also contains many glucose units linked together with alpha bonds; similar structure to amylopectin but even more highly branched; broken down quickly; a-bond; 400 kcal is stored in the liver, with 1400 kcal stored in the muscles |
|
|
Term
| Total Fiber (indigestible) |
|
Definition
| Dietary fiber found naturally in foods + functional fiber that may be added to foods |
|
|
Term
| Functional Fiber (indigestible) |
|
Definition
| Fiber that provides health benefits |
|
|
Term
|
Definition
| Non-starch plant polysaccharide; glucose molecule linked by B-bonds; cannot be broken down by human digestion; composed primarily of the non-starch polysaccharides cellulose, hemicellulose, pectin, gum, and mucilages; lignins are the only non-carbohydrate component of dietary fiber |
|
|
Term
| Cellulose (apple skin), Hemicellulose (inner apple), and Lignin (bran) |
|
Definition
| Form structural part of the plant cell wall in veggies and whole grains; insoluble |
|
|
Term
|
Definition
| Outer covering layer of all seeds |
|
|
Term
|
Definition
| Fibers that are not easily dissolved in water or metabolized by bacteria in the large intestine; including cellulose, some hemicelluloses, and lignins; decrease intestinal transit time, thus reducing the risk of constipation, diverticular disease, and colon cancer |
|
|
Term
|
Definition
| Fibers that dissolve in water and can be metabolized (fermented) by bacteria in the large intestine; includes pectins, gums, mucilages; also called viscous fibers; have been shown to lower the levels of blood cholesterol and blood glucose, thereby reducing risk of CVD; yields 1.5-2.5 kcal/g |
|
|
Term
|
Definition
| Can be metabolized and yield energy; monosaccharides and disaccharides; such as sucrose, high-fructose corn syrup, and sugar alcohol |
|
|
Term
|
Definition
| Small pouches lining colon becoming inflamed and painful; most likely caused by low-fiber diet |
|
|
Term
|
Definition
| Provide no food energy; includes saccharin, cyclamate (banned in '70), aspartame, neotame, sucralose, acesuflame-K, and tagatose, 7 sweet n' low, 80 equal, 14 cans of diet soda; does not promote dental caries |
|
|
Term
| Acceptable Daily Intake (ADI) |
|
Definition
| Estimate of the amount of sweetener that an individual can safely consume daily over a lifetime. ADIs are given as mg per kg of body weight per day; set at a level 100 times less than that of no harmful effects being noted |
|
|
Term
|
Definition
| RDA recommends 130 g / day of digestible carbs; 45%-65% of diet; US = 1/2; World = 70%-80% |
|
|
Term
|
Definition
| Dietary Guidelines for Americans recommends limiting added sugars to 6% of total energy intake; Institute of Med's Food & Nutrition Board set an upper limit of 25% energy intake for added sugars; increases risk of dental caries; fructose associated with CVD; Type 2 diabetes caused more so by "supersizing" meals; increase LDL, lowers HDL |
|
|
Term
| Nutritious Diet Recommendations |
|
Definition
| 6 oz of grains, 2.5 cups of veggies, 2 cups of fruit, 3 cups of milk |
|
|
Term
| Red Blood Cells & Central Nervous System Cells |
|
Definition
| Derive almost all of their energy from glucose |
|
|
Term
|
Definition
| Make up dietary protein and build body tissue, when there is not enough carbohydrate intake to yield glucose, the body is forced to break down amino acids in your muscles and other organs to make glucose |
|
|
Term
|
Definition
| Synthesis of new glucose by metabolic pathways in the cell. Amino acids derived from protein usually provide the carbons for this glucose |
|
|
Term
|
Definition
| When carb intake is below 50 – 100 g / day, the necessary amount to break down fats into carbon dioxide and water; insulin release is decreased, fatty acids from adipose tissue are released into the bloodstream and liver to be used as energy; incomplete breakdown of these fatty acids in the liver results in the formation of acidic compounds called ketone-bodies or keto-acids |
|
|
Term
|
Definition
| Hormone produced by beta cells in the pancreas. Among other processes, insulin increases the movement of glucose from the bloodstream into body cells, increases the synthesis of glycogen in the liver, and decreases the breakdown of fat (lipolysis) |
|
|
Term
|
Definition
| Asymptomatic (without noticeable symptoms) form of diverticula |
|
|
Term
|
Definition
| When diverticula become inflamed and symptomatic |
|
|
Term
|
Definition
| Enzyme in saliva which mixes with starch containing amylose when food is chewed; amylase breaks down the starch into smaller polysaccharide and disaccharide units |
|
|
Term
|
Definition
| Acts on maltose from starchy foods to produce 2 glucose molecules |
|
|
Term
|
Definition
| Breaks down sucrose to produce glucose and fructose |
|
|
Term
|
Definition
| Digest lactose to produce glucose and galactose |
|
|
Term
|
Definition
| How all monosaccharides (glucose, galactose) are absorbed aside from fructose; uses ATP |
|
|
Term
|
Definition
| How fructose is absorbed; doesn't use energy/ATP |
|
|
Term
| 1. Mouth (carb digestion) |
|
Definition
| Some starch is broken down to polysaccharide and disaccharide units by salivary amylase |
|
|
Term
| 2. Stomach (carb digestion) |
|
Definition
| Salivary amylase is inactivated by the acidity in the stomach, no further digestion occurs in the stomach |
|
|
Term
| 3. Pancreas (carb digestion) |
|
Definition
| Pancreatic amylase is secreted into the small intestine to break polysaccharides from starch into disaccharides |
|
|
Term
| 4. Small Intestine (carb digestion) |
|
Definition
| Enzymes in the wall of the small intestine break down the disaccharides into monosaccharides |
|
|
Term
| 5. Liver (carb digestion) |
|
Definition
| The absorbed monosaccharides are transported to the liver by the portal vein |
|
|
Term
| 6. Large Intestine (carb digestion) |
|
Definition
| In the large intestine some soluble fiber is metabolized into acids and gases by bacteria in the large intestine |
|
|
Term
| 7. Rectum/Anus (carb digestion) |
|
Definition
| Insoluble fiber escapes digestion and is excreted in feces |
|
|
Term
|
Definition
| AI: 14 g / 100 kcal consumed |
|
|
Term
|
Definition
| Ranks foods according to their effect on blood glucose levels compared to a standard (glucose or white bread); response/standard; Low = 55 or less, Medium = 56-69, High = 70 or more |
|
|
Term
|
Definition
| Adjusts the GI to amount of carbs usually consumed in a serving; GL = (GI x Carbs (g) in 1 serving) / 100; Low = < 10, Intermediate = 11-19, High = > 20 |
|
|
Term
|
Definition
| Above 50-60 g / day; can lead to hard, dry stool, and decreased absorption of certain vitamins and minerals such as iron and zinc |
|
|
Term
|
Definition
| Decides how much glucose remains in circulation |
|
|
Term
|
Definition
| Produces and secretes insulin |
|
|
Term
|
Definition
| Promotes breakdown of glycogen, when blood glucose levels are low |
|
|
Term
|
Definition
| High blood glucose; >126 mg / dl; typical of diabetes |
|
|
Term
|
Definition
| Low blood glucose; <50 mg / dl |
|
|
Term
| Fasting blood glucose level |
|
Definition
|
|
Term
|
Definition
| > 126 mg glucose / dl; pre-diabetes = 100-126 mg glucose / dl; results in 200,000 deaths a year; type 1- autoimmune attack; type 2- (90%)acquired insulin resistance; 7.8% of Americans; 1.6 million new cases/year; 23% over 60 years old |
|
|
Term
|
Definition
| Most common lipid; 95% of what we eat/what is stored; fat-soluble (doesn't dissolve in water); commonly called butter, lard, oil, or margarine |
|
|
Term
|
Definition
| Consist of 3 fatty acids bonded to a glycerol backbone |
|
|
Term
|
Definition
| Process of attaching a fatty acid to a glycerol, yields a water molecule for each fatty acid attachment |
|
|
Term
|
Definition
| Release of fatty acids from a glycerol backbone |
|
|
Term
|
Definition
| They are chains of carbons; have two ends: methyl group, carboxyl group; structure can vary in 3 ways: carbon chain length, saturation, and shape |
|
|
Term
|
Definition
| < 6 carbons; butter and milk |
|
|
Term
|
Definition
| 6-10 carbons; coconut and palm oil |
|
|
Term
|
Definition
| >12 carbons; plant oils, pork, lamb fat |
|
|
Term
|
Definition
| Every carbon has formed a maximum of 4 bonds, each formed with a separate atom; aka "stearic" |
|
|
Term
| Monounsaturated Fatty Acid |
|
Definition
| 2 carbons form a double bond by each giving up 2 hydrogens; one unsaturated location; aka "oleic"; "cis" form results in kinked carbon chains |
|
|
Term
| Polyunsaturated Fatty Acid |
|
Definition
| At least two double bonds; 2+ unsaturated locations; aka "linoleic" |
|
|
Term
|
Definition
| Similar to a monounsaturated fatty acid with one double bond, but the hydrogens attachment zig zags back and forth; "trans" form results in straight carbon chains |
|
|
Term
|
Definition
| 18 (# of carbons):3 (number of double bonds) oo (omega = H end)3 (location of first double bond counted from omege (oo) end) |
|
|
Term
|
Definition
| Humans can synthesize most fatty acids; unable to synthesize double bonds before oo9 position; 2 PUFAs are essential: alpha-linolenic (oo3) (3 double bonds) and linoleic acid (oo6)(2 double bonds) |
|
|
Term
|
Definition
| Provide energy, compact energy storage, insulate and protect the body, aid fat-soluble vitamin absorption/transport, essential fatty acid functions |
|
|
Term
|
Definition
| Water-soluble and fat-soluble; disperse in water; similar to triglycerides except one fatty acid is replaced with a phosphate that often has nitrogen attached; the head is water loving (attracted to water), the tail is water fearing (attracted to fats) |
|
|
Term
|
Definition
| Made of a glycerol, 2 fatty acids, and a choline |
|
|
Term
|
Definition
| Compound that forms a shell around fat droplets, so that the droplets can be suspended in water and not clump together |
|
|
Term
|
Definition
| Fat soluble properties; don't dissolve in water |
|
|
Term
|
Definition
| Made up of a complex ring structure, and a fatty acid tail; not an energy source; waxy |
|
|
Term
| 1. Mouth (lipid digestion) |
|
Definition
| Lingual lipase is secreted; little or no fat is digested |
|
|
Term
| 2. Stomach (lipid digestion) |
|
Definition
| Gastric lipase is secreted, little fat is digested |
|
|
Term
| 3. Liver (lipid digestion) |
|
Definition
| Bile is produced here, which is stored and released by the gallbladder into the common bile duct, which empties into the small intestine. Bile emulsifies fat |
|
|
Term
| 4. Pancreas (lipid digestion) |
|
Definition
| Secretes pancreatic lipase, phospholipase, and cholesterol esterase into the common bile duct, which empties into the small intestine; Pancreatic lipase digest triglycerides; Phospholipase digest phospholipids; Cholesterol esterase digest cholesterol |
|
|
Term
| 5. Small Intestine (lipid digestion) |
|
Definition
| Fat is digested and absorbed in the duodenum and jejunum; bile is reabsorbed in the ileum |
|
|
Term
|
Definition
| Less than 5% of fat passes through the large intestine and is excreted; also short chain fatty acids produced by bacteria are absorbed |
|
|
Term
|
Definition
| Hormone secreted if fat is present in the small intestine, it stimulates the release of bile from the gallbladder and lipase/colipase from the pancreas; bile emulsifies fat (breaks into many tiny droplets) |
|
|
Term
|
Definition
| Created in the liver, but stored and released by the gallbladder; releases into the small intestine where it emulsifies fat; eventually recycled in enterohepatic cycle (98%) |
|
|
Term
|
Definition
| Tiny droplets of fat, surrounded by bile; the bile keeps the lipids suspended in water-based intestinal contents; also increasing surface area |
|
|
Term
|
Definition
| 1. Large fat droplets enter small intestine after meal 2. Bile and lecithin emulsify fats into smaller particles 3. Lipase breaks down fat into fatty acids and monoglycerides 4. Monoglycerides and fatty acids are absorbed as micelles through the brush border and then re-formed into triglycerides 5. Short and medium chain fatty acids enter the blood stream (cardio system) 6. Triglycerides combine with cholesterol, protein, and phospholipids to form chylomicrons, which enter the lymphatic system |
|
|
Term
|
Definition
| Fatty acids > 12 carbons; released into the lymphatic system; transport lipids from small intestine to cells |
|
|
Term
| Very Low Density Lipoproteins |
|
Definition
| Transports lipids from the liver, through blood stream, to cell, becoming LDL |
|
|
Term
|
Definition
| Leftover lipoprotein transporting mostly cholesterol; oxidized and removed by WBC causing plaque on blood vessel walls |
|
|
Term
|
Definition
| Removes cholesterol from cells and transports it to the liver; mostly produced in liver and intestine |
|
|
Term
|
Definition
| 9 kcal / g; provide 30%-70% of energy during rest or light physical activity |
|
|
Term
|
Definition
| Contain 80% lipids, 20% water; can increase in weight 50 times |
|
|
Term
|
Definition
| Insulates body from heat loss and cushions body against trauma |
|
|
Term
|
Definition
|
|
Term
| Essential Fatty Acid Functions |
|
Definition
| Important structural components of cell walls; production of other important fatty acids; precursor for hormone-like (with 100 different functions) eicosanoids |
|
|
Term
|
Definition
| Structural component of cell membrane; precursor for many regulatory substances (steroid hormones, estrogens, cortisone); precursor for bile |
|
|
