Chapter 4-Nutrition

Epinephrine

also signals the release of glucose from liver glycogen. Hormone of the adrenal gland that modulates the stress response: formally called adrenaline.

Glycogen

an animal polysaccharide composed of glucose. The storage form of glucose in the liver.

Oligosaccharide

an intermediate string of 3-10 monosaccharides

Condensation

a chemical reaction in which water is released as two molecules combine to form one larger product

Sucrose

a disaccharide composed of glucose and fructose. known as beet sugar, table sugar, or cane sugar.

Lactose

a disaccharide composed of glucose and galactose. known as milk sugar.

Viscous

a gel-like consistency

Ketosis

a high concentration of ketone bodies in the blood and urine. Disturbs the body's acid-base balance because ketone bodies are acidic.

Insulin

a hormone secreted by cells in the pancreas in response to elevated blood glucose concentration. It controls the transport of glucose from the bloodstream into the muscle and fat cells. The liver cells can convert excess glucose into fat.

Glucagon

a hormone secreted by cells in the pancreas in response to low blood glucose levels. It elicits release of glucose from liver glycogen storage.

Glycemic index

a method of classifying foods according to their potential for raising blood sugar

Glucose

a monosaccharide, serves as the essential energy source for all the body's activities. Commonly known as blood sugar. Its storage form is Glycogen.

Hypoglycemia

blood glucose drops below normal and a person feels weak, rapid heartbeat, sweating, anxiety, and trembling.

Diabetes

blood glucose rises after a meal and remains above normal levels because insulin is inadequate.

Carbohydrates

compounds composed of carbon, oxygen, and hydrogen arranged as monosaccharides. Have a ratio of one carbon molecule to one water molecule. Provide our bodies with glucose and almost ALL of the energy used by the brain.

ketone bodies

compounds produced during the incomplete breakdown of fat when glucose is not available in the cells. They provide an alternative fuel source during starvation.

Gestational Diabetes

diabetes in pregnant women

Maltose

disaccharide composed of glucose and glucose. known as malt sugar.

The Large Intestine

fibers remain which attract water, which softens stools. Bacteria ferment some fibers which generates gas, water, and short-chain fatty acids. Used for energy by colon cells.

Functional Fibers

fibers that have been extracted from plants or are manufactured and then added to foods or used in supplements. ex: cellulose to relieve constipation

Salivary Amylase

hydrolyzes starch to shorter polysaccharides and to the disaccharide maltose.

Dietary Fibers

in plant-derived foods like vegetables, fruits, whole grains, and legumes. the non-starch polysaccharides that are not digested by human digestive enzymes and their bonds cannot be broken by digestive enzymes. provide little to no energy and slow absorption of glucose.

Lactose Intolerance

inability to digest the milk sugar lactose, caused by an immune reaction to the protein in milk.

lactase deficiency

lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides. lowest among Scandinavians and northern Europeans and highest among native North Americans and Southeast Asians. They can digest yogurt and Kefir more easily tho.

Gluconeogenesis

the making of glucose from a noncarbohydrate source. glucose can be made from protein.

Type 1 diabetes

less common, and pancreas fails to produce insulin.

Type 2 diabetes

more common, the cells fail to respond to insulin. tends to occur from obesity.

Phytic Acid

non-nutrient component of plant seeds and occurs in the husks of grains, legumes, and seeds and non-fiber found in fiber rich foods that binds with minerals which the body excretes as unused.

Soluble Fibers

non-starch polysaccharides that digest in water to form a gel. An example is pectin from fruit that is used to make jelly and keep salad dressing from separating.

Insoluble Fibers

non-starch polysaccharides that do not dissolve in water or form gels. Examples include celery.

Disaccharides

pairs of monosaccharides linked together. simple. glucose + glucose= Maltose glucose+ fructose= Sucrose glucose+galactose=Lactose

The Small Intestine

performs most of the work of carbohydrate digestion. here, pancreatic amylase breaks down the polysaccharides into shorter glucose chains and maltose. Maltase- breaks down maltose into 2 glucose molecules Sucrase-breaks down to glucose and fructose Lactase- breaks down to glucose and galactose

Starches

plant store glucose as starch. Grains are the richest food source of starch. Plant polysaccharides composed of many glucose molecules.

Glycemic Response

refers to how quickly glucose is absorbed after a person eats, how high blood glucose rises, and how quickly it goes back to normal. The extent to which a food raises the blood glucose concentration and elicits an insulin response. High glycemic response- fast absorption, surge in blood glucose levels.

Monosaccharides

single sugars. a simple carbohydrate. The monosaccharides are glucose, galactose, and fructose.

Polysaccharides

slightly more complex and are made up of many monosaccharides linked together.

Resistant Starches

starches that escape digestion and absorption in the small intestine. support healthy colon and are classified as dietary fibers.

Fructose

sweetest of the sugars. known as fruit sugar or levulose. found abundantly in fruit, honey, and saps.

Fermentable

the extent to which bacteria in the GI tract can break down fibers to fragments that the body can use.

Satiety

the feeling of fullness. Fibers are not digested and therefore linger in the stomach and delay gastric emptying, therefore making you feel full longer.

Glucose to make fat

when glucose is abundant, the liver breaks glucose into smaller molecules and puts them together into the more permanent energy-storage compound of fat. Fat cells can store limitless quantities.