Nutrition: Chapter 4 Key Terms

hydrolysis

a chemical reaction in which one molecule is split into two molecules, with hydrogen (H) added to one and a hydroxl group (OH) to the other (from water, H₂0)

condenstaion

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; commonly known as table sugar, beet sugar, or cane sugar

lactose

a disaccharide composed of glucose and galactose; commonly known as milk sugar

maltose

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

viscous

a gel-like consitency

phytic acid

a non-nutrient component of plant seeds; also called phytae. Phytic acid occurs in the husks of grains, legumes, and seeds and is capable of binding materials such as zinc, iron, calcium, magnesium, and copper in insoluble complexes in the intestine, which the body excretes unused.

polysaccharides

compounds composed of many monosaccharides linked together. an intermediate string of 3 to 10 monosaccharides is an oligosaccharide.

lactose intolerance

condition that results from the inability to digest the milk sugar lactose; characterized 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

resistant starches

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

honey

sugar (mostly sucrose) formed from nectar gathered by bees. composition and flavor vary, but honey always contains a mixture of sucrose, fructose, and glucose.

maple sugar

sugar (mostly sucrose) purified from the concentrated sap of the sugar maple tree

sugar alcohols

sugar like compounds that can be derived from fruits or commercially produced from dextrose; also called polyols.

turbinado sugar

sugar produced using the same refining process as white sugar, but without the bleaching and anti-caking treatment. traces of molasses give turbinado its sandy color

artificial sweetners

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

corn sweeteners

corn syrup and sugars derived from corn

dental caries

decay of teeth

lactase

enzyme that hydrolyzes lactose

maltase

enzyme that hydrolyzes maltose

sucrase

enzyme that hydrolyzes sucrose

acid-base balance

equilibrium in the body between acid and base concentrations

Acceptable Daily Intake (ADI)

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

glycemic response

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

kefir

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

confectioners' sugar

finely powdered sucrose, 99.9 percent pure

raw sugar

first crop of crystals harvested during sugar processing. raw sugar cannot be solid in the United States because it contains too much filth (dirt, insect fragments, etc. ) Sugar sold as "raw sugar" domestically has actually gone through more than half of the refining steps.

white sugar

granulated sucrose or "table sugar" produced by dissolving concentration, and recrystallizing raw sugar

dental plaque

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

epinephrine

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

hormone secreted by 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

hormone secreted by special cells in the pancreas in response to low blood glucose concentration. glucagon elicits release of glucose from liver glycogen stores.

dietary fibers

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

lactase deficiency

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

type 1 diabetes

less common type of diabetes in which the pancreas produces little or no insulin. type 1 diabetes usually results from autoimmune destruction of pancreatic beta cells

gluconeogenesis

making of glucose from a non-carbohydrate source such as amino acids or glycerol

diabetes

metabolic disorder characterized by elevated blood glucose resulting from insufficient insulin, ineffective insulin, or both; the complete medical term is diabetes mellitus. when blood glucose levels are higher than normal, but below the diagnosis of diabetes, the condition is called pre-diabetes.

glycemic index

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

invert sugar

mixture of glucose and fructose formed by the hydrolysis of sucrose in a chemical process; solid only in liquid form and sweeter than sucrose. Invert sugar is used as a food additive to help preserve freshness and prevent shrinkage.

dextose

name food manufactures use to for the sugar that is chemically the same as glucose

soluble fibers

non-starch polysaccharides that dissolve in water to form a gel. an example is pectin from fruit, which is used to thicken jellies.

insoluble fibers

non-starch polysaccharides that do not dissolve in water. examples include the tough, fibrous structures found in the strings of celery and the skins of corn kernels.

levulose

older name for fructose

disaccharides

pairs of monosaccharides linked together.

starches

plant polysaccharides composed of many glucose molecules

tagatose

poorly absorbed monosaccharide similar in structure to fructose; naturally occurring or derived from lactose

brown sugar

refined white sugar crystals to which manufactures have added molasses syrup with natural flavor and color; 91 to 96 percent pure sucrose

hypoglyceima

abnormally low blood glucose concentration

ketone bodies

acidic compounds produced by the liver during the breakdown of fat when carbohydrate is not available

protein-sparing action

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

glycogen

an animal polysaccharide composed of glucose; a storage form 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

amylase

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

nectar

sugary fluid secreted by plants to encourage pollination by insects

malt syrup

sweetener made from sprouted barley and containing mostly maltose

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)

corn syrup

syrup made from cornstarch that has been treated with acid, high temperatures, and enzymes to produce glucose, maltose, and dextrin. it may be dried and used as corn syrup solids.

high-fructose corn syrup (HFCS)

syrup made from cornstarch that has been treated with an enzyme that converts some of the glucose to the sweeter fructose; made especially for use in processed foods and beverages, where it is the predominant sweetener. with a chemical structure similar to sucrose, most HFCS has a fructose content of 42 or 55 percent, with glucose making up the remainder

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 and satisfaction that occurs after a meal and inhibits eating until the next meal. satiety determines how much time passes between meals

type 2 diabetes

the more common type of diabetes in which the cells fail to respond to insulin. type 2 diabetes usually accompanies obesity and results from insulin resistance coupled with insufficient insulin secretion

molasses

thick brown syrup produced during sugar refining. molasses retains residual sugar and other by-products and a few minerals; blackstrap molasses contains significant amounts of calcium and iron