Unit 12

Glycemic Index

A measure of the extent to which blood glucose is raise by a 50 gram portion of a carbohydrate containing food compared to 50 grams of glucose or white bread.

Phenylketonuria (PKU)

A rare genetic disorder related to the lack of the enzyme phenylalanine hydroxylase. Lack of this enzyme causes the essential amino acid phenylalanine to build up in blood.

Plaque

A soft, sticky, white material on teeth, formed by bacteria

How long is glycogen stored for?

About few hours to a day

What % of your total calories come from added sugars per day?

As part of a healthful dietary pattern than includes less than 10% of total calories

Which has more calories? Baked potato or lean hamburger?

Baked potato = 122 calories Lean hamburger = 239 calories

Food sources of complex carbohydrates include:

Breads, cereals, pastas, and crackers, as well as these same foods made with whole grains or refined grains.

Polysaccharides

Carbohydrates containing many molecules of monosaccharides linked together. Starch, glycogen, and dietary fiber are the three major types of polysaccharides. Polysaccharides consisting of 3 to 10 monosaccharides may be referred to as oligosaccharides.

Simple Sugars

Carbohydrates that consist of a glucose, fructose, or galactose molecule, or a combination of glucose and either fructose or galactose. High-fructose corn syrup and alcohol sugars are also considered simple sugars. They are often referred to as sugars.

Carbohydrates

Chemical substances in foods that consist of a simple sugar molecule or multiples of them in various forms.

Blood triglycerides

Fat in the blood

How are fatty acids produced?

Fatty acids are produced by bacteria from fiber breakdown.

Glycemic Index

How quickly it can raise your blood glucose level (blood sugar)

Dietary Fiber

Naturally occurring, intact forms of non digestible carbohydrates in plants and "woody" plant cell walls. Oat and what bran, and raffinose in dried beans, are examples of this type of fiber.

Total Fiber

The sum of functional and dietary fiber

Lactose Intolerance

The term for gastrointestinal symptoms (flatulence, bloating, abdominal pain, diarrhea, and "rumbling in the bowel") resulting from the consumption of more lactose than can be digestion with available lactase.

Primary Carbohydrate Function

To serve as energy source

Examples of complex carbohydrates

Yams, corn, baked potato

What two sugars make up sucrose?

glucose + fructose

What two sugars make up lactose?

glucose + galactose

What does NOT produce glycogen?

Plants

What do whole-grain products provide?

Provide more fiber and other beneficial substances than refined-grain products

Monosaccharides (mono=one; saccharide=sugar)

Simple Sugars consisting of one sugar molecule. Glucose, fructose, and galactose are common examples of monosaccharides.

What is the most common food additive?

Simple sugars

Disaccharides (di=two, saccharide=sugar)

Simple sugars consisting of two molecules of monosaccharides linked together. Sucrose, maltose, and lactose are disaccharides .

Functional Fiber

Specific types of non digestible carbohydrates that have beneficial effects on health. Two examples of functional fibers are psyllium and pectin.

Three major types of polysaccharides

Starch, glycogen, and dietary fiber

Glycogen

The body's storage form of glucose. It is stored in the liver and muscles.

Tooth Decay

The disintegration of teeth due to acids produced by bacteria in the mouth that feed on sugar. Also called dental caries or cavities.

Complex Carbohydrates

The form of carbohydrate found in starchy vegetables, grains, and dried beans and in many types of dietary fiber. The most common form of starch is made of long chains of interconnected glucose chains.

Two Main Types of Carbohydrates in Food

1. Simple carbohydrates (sugars) 2. Complex carbohydrates (starches and fiber)

What % of added sugars is apart of the total caloric intake of Americans?

13.4% (Sucrose or high-fructose corn syrup)

What two sugars make up maltose?

2 glucose molecules

Total dietary fiber intake recommended is:

28 grams for women and 35 grams for men

Insulin Resistance

A condition in which cell membranes have a reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells.

Type 2 Diabetes

A disease characterized by high glucose levels due to the body's inability to use insulin normally or to produce enough insulin.

Lactose Maldigestion

A disorder characterized by reduced digestion of lactose due to the low availability of the enzyme lactase.

Problems associated with high sugar intake include:

1. Increased blood triglycerides 2. Liver fat accumulation 3. Greater body weight 4. Elevated risk of type 2 diabetes, hypertension and heart disease 5. Tooth Decay

Fiber characteristics:

1. Low in calories 2. Prevents constipation 3. Lowers risk of many health disorders 4. Under-consumed by Americans