Term
| name some simple carbohydrates: |
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Definition
| glucose, fructose, galactose |
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Term
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Definition
| maltose, sucrose, lactose |
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Term
| most of the monosaccharides in nutrition are __________ which have six sides. |
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Definition
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Term
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Definition
| otherwise known as dextrose or blood sugar is an essential enegy source for all the body's activities. |
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Term
| What is the chemical formula for most carbohydrates? |
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Definition
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Term
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Definition
| reactants combine to yield a larger product |
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Term
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Definition
| the breaking of a bond by adding water. |
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Term
| give some examples of polysaccharides: |
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Definition
| glycogen, starches, fibers |
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Term
| why is the arrangement of glucose molecules in glycogen so highly branched? |
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Definition
| it permits rapid hydrolysis so that the energy can be used up immediately |
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Term
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Definition
| plant polysaccharides composed of glucose that is highly branched |
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Term
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Definition
| an intermediate string of three to ten monosaccharides |
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Term
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Definition
| cellulose, hemicellulose, pectins, gums, mucilages and nonpolysaccharides lignins, cutins and tannins |
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Term
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Definition
| form a gel when disolved in water |
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Term
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Definition
| the extent to which bacteria in the GI tract can break down fibers to fragments that the body can use |
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Term
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Definition
| indigestible food components that do not dissolve in water. |
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Term
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Definition
| amylose is highly branched, amylopectin is not |
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Term
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Definition
| starches that resist digestion and absorption in the small intestine. |
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Term
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Definition
| a non-nutrient that binds to minerals which cause the body to excrete said minerals unused. |
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Term
| amylase, maltase, sucrase, lactase |
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Definition
| enzymes that break down respective sugars |
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Term
| absorption of starch takes place: |
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Definition
| in the mouth, stomach, small intestine and pancreas |
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Term
| digestion of fiber takes place: |
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Definition
| mouth, stomach, small intestine and large intestine |
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Term
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Definition
| lactase deficiency. has a high prevalence in many ethnic groups but is lowest amongst scandanavians and other northern europeans. |
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Term
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Definition
| the making of carbohydrate from a non-carbohydrate source |
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Term
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Definition
| the action of carbohydrate and fat in providing energy that allows protein to be used for other purposes. |
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Term
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Definition
| when blood glucose falls, glucagon is released which raises blood glucose levels. |
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Term
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Definition
| special cells of the pancreas that respond by secreting insulin into the blood. insulin secretion corresponds to the rise in glucose. |
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Term
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Definition
| abnormally low blood glucose concentrations |
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Term
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Definition
| chronic disorder of carbohydrate metabolism, usually resulting from insufficient or ineffective insulin. |
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Term
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Definition
| pancreas fails to produce insulin |
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Term
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Definition
| cells fail to respond to insulin |
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Term
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Definition
| the extent to which a food raises the blood glucose concentration and elicits an insulin response. |
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Term
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Definition
| a method of classifying foods according to their potential for raising blood glucose. |
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Term
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Definition
| sugars and syrups used as an ingredient in the processing and prep of foods. |
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Term
| how can sugars contribute to nutrient deficiencies? |
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Definition
| they contribute calories but little nutrients |
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Term
| heart disease/sugar correlation |
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Definition
| most dramatic in people with abnormally high insulin secretions |
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Term
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Definition
| associated with increased levels of seratonin |
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Term
| upper levels for sugar intake |
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Definition
| there is no upper level for sugar intake but added sugars should be limited because they can be implicated in weight gain and dental caries. |
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Term
| heart disease/cholesterol |
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Definition
| whole grains and fiber are beneficial to both |
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Term
| recommendations for starch and fibers |
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Definition
| make half of the energy requirements from grains |
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Term
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Definition
| when selecting grains make half whole |
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