Nutrition Lesson 4/Chapter 4 The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

brown bread

bread containing ingredients such as molasses that lend a brown color; may be made with any kind of flour, including wheat flour.

wheat bread

bread made from wheat including refined enriched wheat flour

granulated sugar

common table sugar crystalline sucrose 99.9% pure

Carbohydrates

compounds composed of single or multiple sugars. The name means carbon and water and a chemical shorthand for carbohydrate is CHO signifying Carbon (C), Hydrogen (H) and Oxygen (O).

prediabetes

condition in which blood glucose levels are higher than normal but not high enough to be diagnosed as diabetes a major risk factor for diabetes and cardiovascular diseases.

corn sweeteners

corn syrup and sugar solutions derived from corn.

dental carries

decay of the teeth.

confectioner's sugar

finely powdered sucrose 99.9% pure

chelating agents

molecules that attract or bind with other molecules and are therefore useful in either preventing or promotion movement of substances from place to place.

diasaccharides

pairs of single sugars linked together di means two.

fructose galactose glucose

the monosaccharides

germ

the nutrient rich inner part of the grain

starch

A plant polysaccharide composed of glucose. After cooking starch is highly digestible by human beings; raw starch often resists digestion.

high fructose corn syrup HFCS

A widely used commercial caloric sweetner made by adding enzymes to cornstarch to convert a portion of its glucose molecules into sweet tasting fructose.

Table 4-4 Vocab

Terms that Describe Grain Foods

Table 4-11 Terms

Terms that describe sugar

insulin

a hormone secreted by the pancreas in response to a high blood glucose concentration. It assists cells in drawing glucose from the blood.

100% whole grain

a label term for food in which the grain is entirely whole grain with no added refined grains.

invert sugar

a mixture of glucose and fructose formed by the splitting of sucrose in an industrial process. Sold only in liquid form and sweeter than sucrose, invert sugar forms during certain cooking procedures and works to prevent crystallization of sucrose in soft candies and sweets.

glucose

a single sugar used in both plant and animal tissues for energy sometimes known as blood sugar or dextrose.

malt syrup

a sweetener made from sprouted barley.

corn syrup

a syrup mostly glucose, partly maltose, produced by the actin of enzymes on cornstarch

multi grain

a term used on food labels to indicate a food made with more than one kind of grain. Not an indicator of a whole grain food.

polysaccharides

Another term for complex carbohydrates compounds composed of long strands of glucose units linked together. Also called complex carbohydrates.

stone ground

Refers to the milling process using limestone to grind any grain including refined grains into flour.

refined

Refers to the process by which the coarse parts of food products are removed. For example, the refining of wheat into white enriched flour involves removing three of four parts of the kernel-- the chaff, the bran, and the germ-- leaving only the endosperm composed mainly of starch and a little protein.

unbleached flour

a beige colored refined endosperm flour with texture and nutritive qualities that approximate those of regular white flour.

ketone bodies

acidic, water soluble compounds that arise during the breakdown of fat when carbohydrates is not available

hypoglycemia

an abnormally low blood glucose concentration often accompanied by symptoms such as anxiety, rapid heartbeat, and sweating.

white flour

an endosperm flour that has been refined and bleached for maximum softness and whiteness.

levulose

an older name for fructose.

ketosis

an undesirable high concentration of ketone bodies such as acetone in the blood or urine.

wheat flour

any flour made from wheat including refined wheat flour.

nectars

concentrated peach nectar, pear nectar, or others.

constipation

difficult, or infrequent bowel movements associated with discomfort in passing dry, hardened feces from the body.

whole wheat flour

flour made from whole wheat kernels a whole grain flour. Also called graham flour.

soluble fibers

food components that readily dissolve in water and often impart gummy or gel like characteristics to foods. An example is pectin from fruit, which is used to thicken jellies.

fasting plasma glucose test

a blood test that measures current blood glucose in a person who has not eaten or consumed caloric beverages for at least eight hours, the test can detect both diabetes and pre diabetes. Plasma is the fluid part of whole blood.

agave syrup

a carbohydrate rich sweeter made from a Mexican plant a higher fructose content gives some agave syrups a greater sweetening power per calorie than sucrose.

high fructose corn syrup

a commercial sweeter used in many foods, including soft drinks. Composed almost entirely of the monosaccharides fructose and glucose, its sweetness and caloric value are similar to sucrose.

maple syrup

a concentrated solution of sucrose derived from the sap of the sugar maple tree. This sugar was once common but is now usually replaced by sucrose and artificial maple flavoring.

concentrated fruit juice sweetener

a concentrated sugar syrup made from dehydrated deflavored fruit juice commonly grape juice used to sweeten products that can then claim to be all fruit.

honey

a concentration solution primarily composed of glucose and fructose produced by enzymatic digestion of the sucrose in nectar by bees.

insulin resistance

a condition in which a normal or high level of circulating insulin produces a less than normal response in muscle, liver, and adipose tissues; thought to be a metabolic consequence of obesity.

lactose

a diassacharide composed of glucose and galactase; sometimes known as milk sugar

maltose

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

autoimmune disorder

a disease in which the body develops antibodies to its own proteins and then procedes to destroy cells containing these proteins. Examples are type 1 diabetes and lupus.

glycogen

a highly branched polysaccharide that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose. Glycogen is not a significant food source of carbohydrate and is not counted as one of the complex carbohydrates in foods.

glucagon

a hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips.

glycemic load GL

a mathematical expression of both the glycemic index and the carbohydrate content of a food, meal or diet.

galactose

a monosaccharide part of the disaccharide...

fructose

a monosaccharide sometimes known as fruit sugar

glycemic index GI

a ranking of foods according to their potential for raising blood glucose relative to a standard food such as glucose.

molasses

a thick brown syrup left over from the refining of sucrose from cane sugar.

white wheat

a wheat variety developed to be paler in color than common red wheat (most familiar flours are made from red wheat) White wheat is similar to red wheat in carbohydrate, protein, and other nutrients but it lacks the dark and bitter but potentially beneficial phytochemicals of red wheat.

dextrose anhydrose dextrose

forms of glucose

refined grains

grains and grain products from which the grain, bran or other edible parts of whole grains have been removed not a whole grain. Many refined grains are low in fiber and are enriched with vitamins as required by U.S. regulations.

white sugar

granulated sucrose, produced by dissolving concentrating and recrystallizing raw sugar. Also called table sugar.

viscous

having a sticky, gummy or gel like consistency that flows relatively slowly.

lactose intolerance

impaired ability to digest lactose due to reduced amounts of the enzyme lactase.

dialysis

in kidney disease, treatment of the blood to remove toxic substances or metabolic wastes more properly hemodialysis meaning dialysis of the blood.

appendicitis

inflammation and or infection of the appendix, a sac protruding from the intestine.

complex carbohydrates

long chains of sugar units arranged to form starch or fiber; also called polysaccharides.

diabetes

metabolic diseases characterized by elevated blood glucose and inadequate or ineffective insulin, which impair a person's ability to regulate blood glucose.

evaporated cane juice

raw sugar from which impurities have been removed.

turbinado sugar

raw sugar from which the filth has been washed, legal to sell in the United States.

diverticula

sacs or pouches that balloon out of the intestinal wall, caused by weakening of the muscle layers that encase the intestine. The painful inflammation of one or more of the diverticula is known as diverticulitis.

sugars

simple carbohydrates that is molecules of either single sugar units or pairs of those sugar units bonded together. By common usage sugar most often refers to sucrose.

monosaccharides

single sugar units mono means one saccharide means sugar unit.

granules

small grains starch granules are packages of starch molecules. Various plant species make starch granules of varying shapes.

nonnutritive sweeteners

sugar substitutes that provide negligible if any energy.

sugar alcohols

sugarlike compounds in the chemical family alcohol derived from fruits or manufactured from sugar dextrose or other carbohydrates sugar alcohols are absorbed more slowly than sugars, are metabolized differently and do not elevate the risk of dental caries. Also called polyols.

added sugar

sugars and syrups added to a food for any purpose such as to add sweetness or bulk or to aid in browning baked goods. Also called carbohydrate sweeteners they include glucose, fructose, corn syrup, concentrated fruit juice and other sweet carbohydrates.

added sugars

sugars and syrups added to food for any purpose such as to add sweetness or bulk or to aid in browning baked goods. Also called carbohydrate sweeteners they include concentrated fruit juice glucose, fructose, high fructose corn syrup, sucrose, and other sweet carbohydrates. Also defined in Chapter 2

naturally occurring sugars

sugars that are not added to a food but are present as its original constituents such as the sugars of fruit or milk.

simple carbohydrates

sugars, including both single sugar units and linked pairs of sugar units. The basic sugar unit is a molecule containing six carbon atoms; together with oxygen and hydrogen atoms.

hemorrhoids

swollen, hardened varicose veins in the rectum usually caused by the pressure resulting from constipation.

protein sparing action

the action of carbohydrate and fat in providing energy that allows protein to be used for purposes it alone can serve.

fermentation

the anaerobic without oxygen breakdown of carbohydrates by microorganisms that releases small organic compounds along with carbon dioxide and energy.

endosperm

the bulk of the edible part of a grain; the starchy part.

lactose maltose sucrose

the disaccharides

raw sugars

the first crop of crystals harvested during sugar processing. Raw sugar cannot be sold in the United States because it contains too much filth (dirt, insect fragments and the like). Sugar sold as raw sugar is actually evaporated cane juice.

resistant starch

the fraction of starch in a food that is digested slowly, or not at all by human enzymes.

chlorophyll

the green pigment of plants that captures energy from sunlight for use in photosynthesis.

fibers

the indigestible parts of plant foods largely nonstarch polysaccharides that are not digested by human digestive enzymes although some are digested by resident bacteria of the colon. Fibers include cellulose, hemicelluloses, pectins, gums, mucilages, and a few nonpolysaccharides such as lignin.

lactase

the intestinal enzyme that splits the disaccharide lactose to monosaccharides during digestion.

husk

the outer inedible part of a grain.

photosynthesis

the process by which green plants make carbohydrates from carbon dioxide and water using the green pigment chlorophyll to capture the sun's energy.

bran

the protective fibrous coating around a grain; the chief fiber donator of a grain.

insoluble fibers

the tough fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.

type 2 diabetes

the type of diabetes in which the pancreas makes plenty of insulin but the body's cells resist insulin action. often diagnosed in adulthood. Formerly called adult onset- or non insulin dependent diabetes.

type 1 diabetes

the type of diabetes in which the pancreas produces no or very little insulin often diagnosed in childhood, although some cases arise in adulthood. Formerly called juvenile onset or insulin dependent diabetes.

enriched fortified

refers to the addition of nutrients to a refined food product. As defined by U.S. law these terms mean that specificed levels of thiamin, riboflavin, niacin, folate, and iron have been added to refined grains and grain products. The terms enriched and fortified can refer to the addition of more nutrients than just these five. (read the label)

HbA1C test

A blood test that measures hemoglobin molecules with glucose attached to them Hb stands for hemoglobin. the test reflects blood glucose control over the previous few months. Also called glycosylated hemoglobin test or A1C.

sucrose

A disaccharide composed of glucose and fructose; sometimes known as table, beet, or cane sugar and often as simply sugar.

whole grains

Grains or food made from them that contain all the essential parts and naturally occurring nutrients of the entire grain seed except the inedible husk.

brown sugar

white sugar with molasses added 95% pure sucrose.