NTR 241 Chapter 4: Carbohydrates

Disaccharide

A carbohydrate compound consisting of two monosaccharide molecules joined together.

ketoacidosis

A condition in which excessive ketones are present in the blood, causing the blood to become very acidic, which alters basic body functions and damages tissues. Untreated ketoacidosis can be fatal. This condition is often found in individuals with untreated diabetes mellitus.

hypoglycemia

A condition marked by blood glucose levels that are below normal fasting levels.

alcohol hangover

A consequence of drinking too much alcohol; symptoms include headache, fatigue, dizziness, muscle aches, nausea and vomiting, sensitivity to light and sound, extreme thirst, and mood disturbances.

maltase

A digestive enzyme that breaks maltose into glucose.

sucrose

A disaccharide composed of one glucose molecule and one fructose molecule; sweeter than lactose or maltose.

maltose

A disaccharide consisting of two molecules of glucose; does not generally occur independently in foods but results as a by-product of digestion; also called malt sugar.

alcohol dependence

A disease state characterized by alcohol craving, loss of control, physical dependence, and tolerance.

lactose intolerance

A disorder in which the body does not produce sufficient lactase enzyme and therefore cannot digest foods that contain lactose, such as cow's milk.

ribose

A five-carbon monosacch- aride that is located in the genetic material of cells

fiber-rich carbohydrates

A group of foods containing either simple or complex carbohydrates that are rich in dietary fiber. These foods, which include most fruits, vegetables, and whole grains, are typically fresh or moderately processed

glucagon

A hormone secreted by the alpha cells of the pancreas in response to decreased blood levels of glucose; it stimulates the liver to convert stored glycogen into glucose, which is released into the bloodstream and transported to cells for energy

insulin

A hormone secreted by the beta cells of the pancreas in response to increased blood levels of glucose that facilitates uptake of glucose by body cells.

proof

A measure of the alcohol content of a liquid; 100-proof liquor is 50% alcohol by volume, 80-proof liquor is 40% alcohol by volume, and so on.

simple carbohydrate

A monosaccharide or disaccharide, such as glucose; commonly called sugar.

galactose

A monosaccharide that joins with glucose to create lactose, one of the three most common disaccharides.

complex carbohydrate

A nutrient compound consisting of long chains of glucose molecules, such as starch, glycogen, and fiber.

alcohol abuse

A pattern of alcohol consumption, whether chronic or occasional, that results in harm to one's health, functioning, or interpersonal relationships.

alcohol poisoining

A potentially fatal condition in which an overdose of alcohol results in cardiac and/or respiratory failure.

glycemic index

A rating of the potential of foods to raise blood glucose and insulin levels

alcohol hepatitis

A serious condition of inflammation of the liver caused by alcohol.

fetal alcohol syndrome (FAS)

A set of serious, irreversible alcohol-related birth defects characterized by certain physical and mental abnormalities, including malformations of the face, limbs, heart, and nervous system; impaired growth; and a spectrum of mild to severe cognitive, emotional, and physical problems

alpha bond

A type of chemical bond that can be digested by enzymes found in the human intestine.

beta bond

A type of chemical bond that cannot be easily digested by enzymes found in the human intestine.

high fructose corn syrup

A type of corn syrup in which part of the sucrose is converted to fructose, making it sweeter than sucrose or regular corn syrup; most high-fructose corn syrup contains 42% to 55% fructose.

moderate drinking

Alcohol consumption of up to one drink per day for women and up to two drinks per day for men

non-nutritive sweeteners

Also called alternative sweeteners; manufactured sweeteners that provide little or no energy.

lactose

Also called milk sugar, a disaccharide consisting of one glucose molecule and one galactose molecule; found in milk, including human breast milk.

fatty liver

An early and reversible stage of liver disease often found in people who abuse alcohol, characterized by the abnormal accumulation of fat within liver, and cells; also called alcoholic steatosis.

salivary amylase

An enzyme in saliva that breaks starch into smaller particles and eventually into the disaccharide maltose.

pancreatic amylase

An enzyme secreted by the pancreas into the small intestine that digests any remaining starch into maltose.

Acceptable Daily Intake (ADI)

An estimate made by the food and drug administration of the amount of a non-nutritive sweetener that someone can consume each day over a lifetime without adverse effects.

raffinose

An oligosaccharide composed of galactose, glucose, and fructose. Also called melitose, it is found in beans, cabbage, broccoli, and other vegetables.

stachyose

An oligosaccharide composed of two galactose molecules, a glucose molecule, and a fructose molecule; found in the Chinese artichoke and various beans and other legumes

fetal alcohol spectrum disorder

An umbrella designation for a wide range of clinical outcomes that can result from prenatal exposure to alcohol. Fetal alcohol syndrome (FAS), alcohol-related neurodevelopmental disorder (ARnD), and alcohol-related birth defects (ARBD) are components of FASD.

levulose

Another term for fructose, or fruit sugar.

alcohol

Chemically, a compound characterized by the presence of a hydroxyl group; in common usage, a beverage made from fermented fruits, vegetables, or grains and containing ethanol

oligosaccharides

Complex carbohydrates that contain 3 to 10 monosaccharides.

cirrhosis of the liver

End-stage liver disease characterized by significant abnormalities in liver structure and function; may lead to complete liver failure

fortified foods

Foods in which nutrients are added that did not originally exist in the food or existed in insignificant amounts.

enriched foods

Foods in which nutrients that were lost during processing have been added back, so that the food meets a specified standard.

ketones

Substances produced during the breakdown of fat when carbohydrate intake is insufficient to meet energy needs. They provide an alternative energy source for the brain when glucose levels are low.

added sugars

Sugars and syrups that are added to food during processing or preparation.

nutritive sweeteners

Sweeteners, such as sucrose, fructose, honey, and brown sugar, that contribute Calories (energy).

drink

The amount of an alcoholic beverage that provides approximately 0.5 fl. oz of pure ethanol.

glycemic load

The amount of carbohydrate in a food multiplied by the glycemic index of the carbohydrate

fermentation

The anaerobic process in which an agent causes an organic substance to break down into simpler substances and results in the production of ATP

binge drinking

The consumption of five or more alcoholic drinks on one occasion for a man, or four or more drinks for a woman

glucose

The most abundant sugar molecule, a monosaccharide generally found in combination with other sugars; the preferred source of energy for the brain and an important source of energy for all cell

dietary fiber

The nondigestible carbohydrate parts of plants that form the support structures of leaves, stems, and seeds.

functional fiber

The nondigestible forms of carbohydrate that are extracted from plants or manufactured in the laboratory and have known health benefits.

ketosis

The process by which the breakdown of fat during fasting states results in the production of ketones.

Monosaccharides

The simplest of carbohydrates; consists of one sugar molecule, the most common form of which is glucose.

total fiber

The sum of dietary fiber and functional fiber

fructose

The sweetest natural sugar; a monosaccharide that occurs in fruits and vegetables; also called levulose, or fruit sugar.

diabetes

a chronic disease in which the body can no longer regulate glucose

polysaccharide

a complex carbohydrate consisting of long chains of glucose

hyperglycemia

a condition in which blood glucose levels are higher than normal

lactase

a digestive enzyme that breaks lactose into glucose and galactose

sucrase

a digestive enzyme that breaks sucrose into glucose and fructose

type 1 diabetes

a disorder in which the pancreas cannot produce enough insulin

type 2 diabetes

a progressive disorder in which body cells become less responsive to insulin

ethanol

a specific alcohol compound (C2H5OH) formed from the fermentation of dietary carbohydrates and used in a variety of alcoholic beverages.

teratogen

a substance or compound known to cause fetal harm or birth defects

prediabetes

a term used synonymously with impaired fasting glucose; it is a condition considered to be a major risk factor for both type 2 diabetes and heart disease

mannitol, sorbitol, xylitol

a type of sugar alcohol

One class of enzymes that breaks down carbohydrates is:

amylase

Sugar alcohols are most often used in which of the following products?

chewing gum

impaired fasting glucose

fasting blood glucose levels that are higher than normal but not high enough to lead to a diagnosis of type 2 diabetes

Bran is the part of a grain kernel that is very high in

fiber

soluble fibers

fibers that dissolve in water

insoluble fibers

fibers that do not dissolve in water

Which of the following carbohydrates is the end product of photosynthesis?

glucose

viscous

having a gel-like consistency; viscous fibers form a gel when dissolved in water

In the absence of carbohydrate, _______ are produced from the incomplete breakdown of body fat.

ketones

The primary function of liver glycogen is to:

maintain blood glucose

In the body, the major storage sites for glycogen are the:

muscles and the liver

carbohydrates

one of the three macronutrients, a compound made up of carbon, hydrogen, and oxygen that is derived from plants and provides energy.

photosynthesis

process by which plants use sunlight to fuel a chemical reaction that combines carbon and water into glucose, which is then stored in their cells

When fructose and glucose are bonded together, they form:

sucrose

glycogen

the storage form of glucose (as a polysaccharide) in animals

starch

the storage form of glucose (as a polysaccharide) in plants

Which of the following is MOST associated with diets high in added sugars?

tooth decay

High-intensity exercise uses carbohydrates as a primary fuel source.

true