Nutrition - Chpt 2 Carbs

advantages to polyols: -mouth -why low calorie -smaller effect on what

-not fermented by mouth bacteria, does not cause dental caries. -they are incompletely absorbed -blood glucose levels

one cup of milk regardless of fat is __g carbs

12g

adequate intake (AI) for total fiber is __________

14g/1000 calories

a serving of grain is estimated to provide how many carbs?

15 g

a serving of fruit is __g , __g fiber

15g carbs, 2g fiber

1 pound of body weight is equal to how many calories

3500

AMDR says carbs should be ___-__% of total calories consumed

45-65% of total calories consumed

the estimated amount of a food additive that a person can safely consume every day over a lifetime without risk.

Acceptable Daily Intake (ADI)

refined grains &flours

Only have endosperm. -rich in starch, lack everything else

carbohydrates

a class of energy yielding nutrients that contain only CHO -classified as simple sugars or complex carbs.

glycemic load

a foods glycemic index X carbs to determine its impact on blood glucose levels.

glycemic index

a numeric measure of the glycemic response of 50g of a food sample

enrichment

adding back certain nutrients that were lost during processing, such as B vitamins, & Iron

fortified

adding nutrients that are not naturally present in the food or were present in insignificant amounts. -folic acid.

phytochemicals

bioactive, nonnutrient plant compounds associated with a reduced risk of chronic illness/ diseases.

parts of a grain

bran:outer coating. provides antiox, iron, zinc, copper, magnesium, B vitamins, fiber & phytochemicals endosperm : largest portion, provides starch, protein, small vit&min. germ: smallest part, contains: B&E vitamins, antiox, phytochemicals, unsaturated fat.

watery vegetables 1/2 cup is__g

broccoli, asparagus, bean sprouts, carrots, green beans, okra, tomatoes 5g or less

added sugars

caloric sugars & syrups added to food during processing preparation or consumed separately. -not naturally in foods like lactose in milk or fructose in fruit.

the body can convert glucose into other essential

carbohydrates

dietary fiber

carbs & lignin that are natural & intact parts of plants that cannot be digested by human enzymes

simple sugars

classification of carbs that includes mono & disaccharides; commonly referred to as sugars

whole grains

contain the entire grain or seed. -endosperm, bran & germ. -eaten whole or milled into flour.

starchy vegetables 1/2 cup is __g fiber

corn, legumes, lentils, winter squash, peas, potatoes 15g

total fiber

dietary fiber + functional fiber

what do nonnutritive sweetners do to blood sugar ?

do not raise blood glucose levels.

functional fiber

extracted or isolated non digestible carbs that have beneficial physiologic effects in humans.

remaining glucose is turned into

fat!

disadvantage to polyols

fermented in large intestine & cause bloating, abdominal gas, diarrhea.

postprandial

following a meal

complex carbohydrates

group name for starch, glycogen, fiber -composed of long chains of glucose

ketone bodies

intermediate, acidic compounds formed from the incomplete breakdown of fat when adequate glucose is not available.

glucose, fructose & galactose are absorbed through __________ __________ cells & travel to the liver via the portal vein

intestinal mucosa

empty calories

items with solid fats &/or added sugars that provide calories with few or no nutrients. food can have all or some.

body's backup supply of glucose is

liver glycogen

examples of simple sugars

mono - glucose, fructose, galactose di- sucrose, lactose, maltose

the only form of carbs the body can absorb is

monosaccharides

sugar is not to blame for diabetes, or hyperactive kids

no it isn't!

soluble fiber

non digestible carbs that dissolve into a gummy, viscous texture. -full feeling

insoluble fiber

non digestible carbs that do not dissolve in h20 -increase stool size

sugar alcohols produced from the fermentation or hydrogenation of mono & disaccharides; most originate in sucrose or glucose & maltose in starches.

polyols

fiber

polysaccharides that cannot be digested by human enzymes -cellulose, pectin, gums, oligosaccharides

consuming adequate amounts of carbs can spare ______

proteins.

primary function of glucose

provide energy for cells

most carbohydrate digestion occurs in the ___________

small intestine

glycogen

storage form of glucose in animals & humans -no dietary source bc converted to lactic acid

glycemic response

the effect a food has on the blood glucose concentration; how quickly the glucose level rises, how high it goes, & how long it takes to return to normal.

starch

the storage form of glucose in plants -wheat, rice, corn, legumes, rye, potatoes.

diet rich in __________________ assoc. with lower risk cardiovascular disease, certain cancers, type 2 diabetes, & weight management. Also know to maintain gastrointestinal functioning

whole grains