Term
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Definition
| the most abundant sugar in foods and the primary energy source for your body |
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Term
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Definition
| a process by which green plants create carbohydrates using the energy from sunlight |
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Term
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Definition
| the green pigment in plants that absorbs energy from sunlight to begin the process of photosynthesis |
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Term
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Definition
| a category of carbohydrates that contain a single sugar unit or two sugar units combined. monosaccharides and disaccharides are simple carbohydrates |
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Term
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Definition
| one sugar unit. there are three monosaccharides: glucose, fructose, and galactose |
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Term
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Definition
| two sugar units. there are three: sucrose, lactose, and maltose |
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Term
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Definition
| a category of carbohydrates that contain many sugar units combined. a polysaccharide is a complex carbohydrate |
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Term
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Definition
| many sugar units combined. starch, glycogen, and fiber are all polysaccharides |
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Term
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Definition
| the sweetest of the monosaccharides; also known as fruit sugar |
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Term
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Definition
| a monosaccharide that links with glucose to create the sugar found in dairy foods |
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Term
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Definition
| a disaccharide composed of glucose and fructose units joined together |
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Term
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Definition
| a disaccharide composed of two glucose units joined together |
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Term
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Definition
| disaccharide composed of glucose and galactose; aka milk sugar |
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Term
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Definition
| the storage form of glucose in plants |
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Term
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Definition
| nondigestible polysaccharide |
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Term
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Definition
| the storage form of glucose in humans and animals |
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Term
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Definition
| nondigestible polysaccharides found in foods |
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Term
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Definition
| nondigestible polysaccharides that are added to foods because of a specific desired effect on health |
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Term
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Definition
| a type of fiber that dissolves in water and is fermented by intestinal bacteria. many soluble fibers are viscous and have gummy or thickening properties |
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Term
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Definition
| a type of fiber that doesn't dissolve in water and is not fermented by intestinal bacteria |
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Term
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Definition
| the indigestible outer shell of the grain kernel |
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Term
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Definition
| in grains, the seed of the grain kernel |
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Term
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Definition
| the starchy part of the grain kernel |
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Term
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Definition
| grain foods that are made with only the endosperm of the kernel. the bran and germ are not included |
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Term
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Definition
| grain foods that are made with the entire edible grain kernel: the bran and germ are not included |
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Term
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Definition
| refined grain foods that have folic acid, thiamin, niacin, riboflavin, and iron added |
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Term
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Definition
| the inability to digest lactose in foods due to low levels of the enzyme lactase |
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Term
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Definition
| when maldigestion of lactose results in symptoms such as nausea, cramps, bloating, flatulence, and dirrhea |
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Term
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Definition
| protein-or-lipid-based chemical substances that act as "messengers" in the body to initiate or direct actions of processes. insulin, glucagon, and estrogen are examples of hormones |
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Term
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Definition
| the hormone, produced in and released from the pancreas, that directs the glucose from the blood into cells |
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Term
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Definition
| the process of converting excess glucose into glycogen in your liver and muscle |
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Term
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Definition
| the hormone that directs glycogenolysis and gluconeogenesis to increase glucose in the blood. glucagon is produced in and released from the pancreas |
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Term
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Definition
| the breakdown of glycogen to release glucose |
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Term
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Definition
| the creation of glucose from noncarbohydrate sources, predominantly protein |
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Term
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Definition
| the by-products of the incomplete breakdown of fat |
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Term
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Definition
| the condition of increased ketone bodies in the blood |
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Term
| naturally occurring sugars |
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Definition
| sugars such as fructose and lactose that are found naturally in fruit and dairy foods |
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Term
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Definition
| sugars that are added to processed foods and sweets |
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Term
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Definition
| calories that come with little nutrition. jelly beans are an example of a food that provides lots of calories from sugar but few nutrients |
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Term
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Definition
| the decay or erosion of teeth |
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Term
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Definition
| the decay of baby teeth in children due to continual exposure to fermentable sugary liquids |
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Term
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Definition
| the repairing of teeth by adding back the minerals lost during tooth decay. saliva can help remineralize teeth. |
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Term
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Definition
| the existence of diverticula in the lining of your intestine |
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Term
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Definition
| small bulges at weak spots in the colon wall |
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Term
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Definition
| infection of the diverticula |
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Term
| impaired glucose tolerance |
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Definition
| a condition whereby a fasting blood glucose level is higher than normal (>100mg/dl), but not high enough (less then 126 mg/dl) to be classified as diabetes mellitus. also called prediabetes |
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Term
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Definition
| a blood glucose level that drops to lower than 70 mg/dl. hunger, shakiness, dizziness, perspiration, and light-headedness are some signs of this |
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