Term
|
Definition
| provide energy in the form of calories i.e. protein, fat, and carbohydrates. |
|
|
Term
|
Definition
| NOT energy providing though they may be involved in energy production i.e. vitamins and minerals. |
|
|
Term
|
Definition
| the sum of all chemical reactions occuring in the body; requires nutrients to perform adequately. |
|
|
Term
|
Definition
| the capacity for the body to do work; derived from the breakdown of food. |
|
|
Term
|
Definition
| the quantity of heat necessary to raise the temperature of one kilogram of water one degree Celsius; called kilogram calorie or kilocalorie (kcal). |
|
|
Term
| Reducing Caloric Intake (how to) |
|
Definition
| decrease fat and refined sugar intake and eating fruits and vegetables in their natural state. |
|
|
Term
|
Definition
| grain milled in its entirety i.e. including the bran, germ, and endosperm |
|
|
Term
|
Definition
| food where the coarse parts have been removed i.e. bran, germ and husk have been removed, leaving only endosperm. |
|
|
Term
|
Definition
| processed foods that have some nutrients added back i.e. rice, pastas, cereals; restores some nutrient levels but fails to compensate for losses of other nutrients and fiber. |
|
|
Term
| Macronutrients Breakdown (process) |
|
Definition
| fat is broken down for energy or stored as body fat. Carbohydrates are broken down for energy or stored as glycogen. Protein is broken down or used to make body proteins. |
|
|
Term
|
Definition
|
|
Term
|
Definition
| passage of food from the gut into the intestinal cells and then into the circulation. |
|
|
Term
|
Definition
| nutrients, once absorbed, are moved throughout the body via blood. |
|
|
Term
|
Definition
| cells pick up nutrients from blood and store them for later use. |
|
|
Term
|
Definition
| basic unit of carbohydrates i.e. Glucose (GLU) - blood sugar, Fructose (FRU) - high concentrations in fruits, and Galactose (GAL) - part of lactose. |
|
|
Term
|
Definition
| 2 unit saccharides i.e. Sucrose (GLU+FRU) - table sugar, Lactose (GLU+GAL) - milk sugar, and Maltose (GLU+GLU) - malt sugar. |
|
|
Term
|
Definition
| those found in plants (starch and fiber) cannot be completely digested or absorbed. In animals these are glycogen. |
|
|
Term
| Carbohydrate Digestion & Absorption (process) |
|
Definition
| intestinal cells secrete enzymes for digestion, pancreas secretes amylase to chew up starches. Monosaccharides are absorbed from the small intestine into the bloodstream which induces insulin secretion. The liver then takes up fructose and converts it to glucose and subsequently into liver glycogen to be stored. |
|
|
Term
|
Definition
| measures the percentage of total area under the curve for blood glucose when consuming food compared to glucose itself. Tells how much/for how long glucose is increased in the blood after eating a certain food. |
|
|
Term
|
Definition
|
|
Term
|
Definition
| slow breakdown rate and slow rate of absorption (low GI). |
|
|
Term
|
Definition
| more easily digested and absorbed by the body (high GI). |
|
|
Term
|
Definition
| adjusts the GI value of foods for the amount of carbohydrate contained in the food; it is the product of the GI times the amount of grams of carb, determines the blood glucose response to a food/meal. Higher the glycemic load, greater the blood glucose response and thus greater the insulin release. |
|
|
Term
|
Definition
| gives us more info about foods and helps us make wiser food choices, useful for diet planning since it more accurately predicts subsequent insulin release of foods. |
|
|
Term
|
Definition
| degree of fullness one feels after eating a food or meal, measures how well different foods fill you up in 240-calorie portions. Eating foods high in satiety may alleviate cravings by making you feel fuller faster. |
|
|
Term
|
Definition
| amount of calories a food contains for its weight. Low energy density is generally associated with higher fiber and water intake. |
|
|
Term
|
Definition
| caused by rapid increases in blood glucose after eating refined/processed carbs which increases insulin demand, thus stimulating overproduction of insulin by pancreas. |
|
|
Term
|
Definition
| nondigestible carbohydrates found in plants. Slows rate of carb absorption and reduces caloric intake. Contains micronutrients like magnesium which increase insulin sensitivity and thus reduce production. |
|
|
Term
|
Definition
| synthetic, nondigestible carbohydrates extracted from foods that have beneficial effects in humans such as lowering blood cholesterol or maintaining appropriate blood glucose levels. |
|
|
Term
|
Definition
| the sum of Dietary and Functional fiber. |
|
|
