Nursing 116 Nutrition/Chapter 4

The RDA for carbohydrates is

130 g per day; this amount is sufficient only to supply adequate glucose to the brain.

Alpha bond

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

Beta bond

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

Glycemic index

A value that indicates the potential of foods to raise blood glucose and insulin levels.

Glucose is used by the cells for

energy , converted to glycogen and stored in the liver and muscles for later used, or converted to fat and stored in adipose tissue.

Insulin lowers blood glucose levels by

facilitating the entry of glucose into cells.

Various hormones are involved in

regulating blood glucose.

Disaccharide

A carbohydrate compound consisting of two monosaccharide molecules joined together with either an alpha bond or a beta bond.

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.

Lactase

A digestive enzyme that breaks lactose into glucose and galactose.

Maltase

A digestive enzyme that breaks maltose into glucose.

Sucrase

A digestive enzyme that breaks sucrose into glucose and fructose.

Sucrose

A disaccharide. Composed of one glucose molecule and on fructose molecule. Because it contains fructose it is sweeter than lactose or maltose.

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.

Glycemic load

The amount of carbohydrate in food multiplied by the glycemic index of the carbohydrate in that food.

Monosaccharide

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

Fructose

The sweetest natural sugar; a monosaccharide that occurs in fruits and vegetables, high-fructose corn syrup.

Research suggests that regular consumption of soluble fibers reduces the risks for

cardiovascular disease and type 2 diabetes by lowering blood cholesterol and blood glucose levels.

Lactose (also called milk sugar)

A disaccharide. Consists of one glucose molecule and one galactose molecule. Human breast milk contains a higher amount of lactose than cows milk, which makes human breast milk sweeter.

Maltose (also called malt sugar)

A disaccharide. Consists of two molecules of glucose. It does not generally occur by itself in foods, but rather is bound together with other molecules. As our body breaks down these larger molecules, maltose results as a by-product.

Lactose intolerance

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

Type I Diabetes

A disorder in which the pancreas cannot produce enough insulin, so insulin injections are necessary. Typically appears at a young age.

Ribose

A five-carbon monosaccharide that is located in the genetic material of cells.

Galactose

A monosaccharide that joins with glucose to create lactose, one of the three most common disaccharides. Does not occur alone in foods; binds with glucose to from lactose.

Complex carbohydrate

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

Type II Diabetes

A progressive disorder in which body cells become less responsive to insulin. Body cells become insensitive to the effects of insulin or the pancreas no longer secretes sufficient insulin for bodily needs. Supplemental insulin may or may not be needed.

Pancreatic amylase

An enzyme secreted by the pancreas into the small intestine that digests any remaining starch not maltose.

Salivary amylase

An enzyme that breaks down starch into smaller particles(shorter polysaccharides) and eventually into the disaccharide maltose.

Oligosaccharides

Carbohydrates that contain 3 to 10 monosaccharides . Two of the most common oligosaccharides are raffinose and stachyose.

Functional Fiber

Consists of a nondigestible forms of carbohydrates that are extracted from plants or manufactured in a laboratory have known health benefits. Examples of - cellulose, guar gum, pectin, and psyllium.

Foods with a low glycemic index/load cause

low to moderate fluctuations in blood glucose.

The term carbohydrate literally means

Hydrated carbon. (CHO) contains carbon, hydrogen and oxygen. Derived from plants and provides energy.

Glucose

Most abundant sugar molecule in our diet; a monosaccharide generally found in combination with other sugars; the preferred source of energy for the brain and an important source of energy for cells.

Diverticulosis

Occurs when bulging pockets form the wall of the colon. These pockets become infected and inflamed, demanding proper treatment.

Dietary Fiber

The non-digestible parts of plants that form the support structures of leaves, stems, and seeds. The plant's "skeleton."

Ketosis

The process by which the breakdown of fat during fasting states results in the production of ketones. When we do not eat enough carbohydrates the body seeks an alternative source of fuel for the brain and begins to break down stored fat.

Starch

The storage form glucose (as a polysaccharide) in plants.

Glucose and other monosaccharides are absorbed into the

bloodstream and travel to the liver, where non-glucose monosaccharides are converted to glucose.

Diabetes

A chronic disease in which the body can no longer regulate glucose. Results in dangerously high levels of blood glucose. Increases the risk for dangerous complications such as heart disease, blindness, kidney disease, and amputations.

Added sugars are

sugars and syrups added to foods during processing or preparation.

Polysaccharides

Consists of hundreds to thousands of glucose molecules. Include starch, glycogen, and most fibers.

Glycogen

The storage form of glucose ( as a polysaccharide) in animals, including humans.

Total Fiber

The sum of dietary fiber and functional fiber.

If needed immediately for energy _____ is released into the _____, where it can travel to the cells to provide energy.

glucose ____ bloodstream

Once monosaccharides enter the bloodstream, they travel to the liver, where fructose and galactose are concerted to

glucose.

Our brains rely almost exclusively on _____ for energy, and our bodies tissue utilizes _____ for energy both at rest and during exercise.

glucose_____glucose

If glucose is not needed immediately for energy it is stored as _____ in the _____ and the _____.

glycogen _____ liver ______ muscles.

Fiber helps prevent

hemorrhoids, constipation, and diverticulosis; may reduce the risk for colon cancer and heart disease; and may assist with weight loss.

Carbohydrate digestion starts in the mouth and continues in the

small intestine.

Foods with a high glycemic index/load cause

sudden surges in blood glucose and insulin.

Soluble fibers

Dissolve in water. They are also viscous, forming a gel when wet, and they are fermentable, easily digested by bacteria in the colon. Found in fruit, berries, oat products and beans.

Insoluble fibers

Do not dissolve in water, are not viscous, and cannot be digested.

Fortified foods

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

What are the three most common monosaccharides?

Glucose, fructose, and galactose.

Simple carbohydrates

Include monosaccharides and disaccharides. Commonly referred to as sugars.

Enrich foods

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