Nutrition ch. 4

kefir

a fermented milk created by adding Lactobacillus acidophilus and other bacteria that break down lactose to glucose and galactose, producing a sweet, lactose-free product

dental plaque

a gummy mass of bacteria that grows on teeth and can lead to dental caries and gum disease

epinephrine

a hormone of the adrenal gland that modulates the stress response; formerly called adrenaline. When administered by injection, epinephrine counteracts anaphylactic shock by opening the airways and maintaining heartbeat and blood pressure

insulin

a hormone secreted from special cells in the pancreas in response to (among other things) elevated blood glucose concentration. Insulin controls the transport of glucose from the bloodstream into the muscle and fat cells.

glucagon

a hormones created by special cells in the pancreas in response to low blood glucose concentration. Glucagon elicits release of glucose from liver glycogen stores.

glycemic index

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

glucose

a monosaccharide, sometimes known as blood sugar in the body or dextrose in goods ose= carbohydrate

fructose

a monosaccharide, sometimes known as fruit sugar or levulose. fructose is found abundantly in fruits, honey and sapd. fruct= fruit

galactose

a monosaccharide; part of the disaccharide lactose

phytic acid

a nonutriient component of plant seeds; also called phytate. phyctic acid occurs in the husks of grains, legumes and seeds and is capable of binding minerals such as zinc, iron, calcium, magnesium, and copper in insoluble complexes in the intestine, which the body excretes unused.

hypoglycemia

an abnormally low blood glucose concentration

glycogen

an animal polysaccharide composed of glucose manufactured and stored in the liver and muscles. glycogen is not a significant food source of carbohydrate and is not counted as a dietary carbohydrate in foods. glyco = glucose gen= given rise to

amylase

an enzyme that hydrolyzes amylose (a form of starch). Amylase is a carbohydrase, an enzyme that breaks down carbohydrates.

lactase

an enzyme that hydrolyzes lactose (breaks lactose into one glucose and one galactose)

maltase

an enzyme that hydrolyzes maltose (breaks maltose into 2 glucose molecules)

sucrase

an enzyme that hydrolyzes sucrose (breaks sucrose into one glucose and one fructose molecule)

ketosis

an undesirable high concentration of ketone bodies in the blood and urine

monosaccharides

carbs of the general formula CnH2nOn that typically form a single ring; The monosaccharides important in nutrition are hexoses, sugars with 6 atoms of carbon and the formula C6H12O6. Mono= one Saccharide= sugar hex = six

carbohydrates

compounds composed of carbon, oxygen and hydrogen arranged as monosaccharides. most, but not all carbs have a ratio of one carbon molecule to one water molecule (CH20). Carbon= Carbon (C) Hydrate (with water H20)

polysaccharides

compounds composed of many monosaccharides linked together. An intermediate string of 3-10 monosaccharides is an oligosaccharide poly= many oligo= few

ketone bodies

compounds produced during the incomplete breakdown of fat when glucose isn't available in the cells

gluconeogenesis

conversion of protein to glucose gluco= glucose neo= new genesis= making

dental caries

decay of teeth caries= rottenness

soluble fibers

dietary fiber that dissolves in water ex: pectin from fruit, which is used to thicken jellies

viscous

dietary fiber that forms gels

insoluble fibers

dietary fibers that do not dissolve in water ex: tough, fibrous structures found in the strings of celery and skins of corn kernels

fermentable

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

dietary fibers

in plant foods, the nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by GI tract bacteria

sugars

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disaccharides

pairs of monosaccharides linked together. di = two

starches

plant polysaccharides composed of many glucose molecules

resistant starches

starches that escape digestion and absorption in the small intestine of healthy people

artificial sweeteners

sugar substitutes that provide negligible, if any,energy; sometimes called nonnutritive sweeteners

sugar alcohols

sugarlike compounds that can be derived from fruits or commercially produced from dextrose; also called polyols. Sugar alcohols are absorbed more slowly than other sugars and metabolized differently in the human body; they are not readily utilized by ordinary mouth bacteria

nutritive sweeteners

sweeteners that yield energy, including both sugars and sugar alcohols

nonnutritive sweeteners

sweeteners that yield no energy (or insignificant energy in the case of aspartame)

protein-sparing action

the action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes.

acid-base balance

the equilibrium in the body between acid and base concentrations

Acceptable Daily Intake (ADI)

the estimated amount of a sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect

glycemic response

the extent to which a food raises the blood glucose concentration and elicits an insulin response

satiety

the feelings of fullness and satisfaction that occurs after a meal and inhabits eating until the next meal. satiety determines how much time passes between meals. sat=full

lactase deficiency

the lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides (glucose and galactose)

type 1 diabetes

the less common type of diabetes in which the pancreas produces little or no insulin

type 2 diabetes

the more common type of diabetes in which the cells fail to respond to insulin

hydrolysis

a chemical reaction in which one molecule is split intwo two molecules, with hydrogen (H) added to one and a hydroxyl group (OH) to the other (from water, H20). (The noun: hydrolysis, the verb: hydrolyze). Hydro= water lysis= breaking

condensation

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

diabetes

a chronic disorder of carbohydrate metabolism, usually resulting from insufficient or ineffective insulin. when blood glucose levels are higher than normal, but below the diagnosis of diabetes, the condition is called prediabetes.

lactose intolerance

a condition that results from the inability to digest the milk sugar lactose; characterizes by bloating, gas, abdominal discomfort, and diarrhea. Lactose intolerance differs from milk allergy, which is caused by an immune reaction to the protein in milk.

sucrose

a disaccharide compose of glucose and fructose; commonly known as table sugar, beet sugar, or cane sugar. Sucrose also occurs in many fruits and some vegetables and grains. sucro = sugar

lactose

a disaccharide composed of glucose and galactose, commonly known milk sugar. lact = milk

maltose

a disaccharide composed of two glucose units; sometimes known as malt sugar.