1.2 Carbohydrates

Monosaccharide

Single units of sugar that typically form a single ring and include glucose, fructose, and galactose.

Cellulose

The most common fiber type consumed in the diet. Consists of large molecules made of repeating glucose units. Unlike the starch amylose, all fibers, including the fiber __________, are made of beta-bond-linked glucose units.

Metabolites

The products (molecules) of biochemical reactions or metabolism.

Maltose

A disaccharide that is composed of two units of glucose; can be referred to as malt sugar.

Sucrose

A disaccharide that is made up of glucose and fructose; commonly called table sugar.

Galactose

A monosaccharide that is part of the disaccharide lactose.

Dietary Reference Intake (DRI)

A recommended intake value for an essential nutrient, fiber, and Calories; also exists for physical activity. The ___ for carbohydrate is established as a minimum intake value, and for adults is 130 grams per day. The ___ for fiber is personalized at 1.4 grams per 100 Calories consumed (Fiber ___ = Calorie intake / 100 X 1.4).

Acceptable Macronutrient Distribution Range (AMDR)

A recommended range of Calories expressed as percents for carbohydrate, sugar, protein, fat, and essential fatty acid dietary intake. For an adult, the ____ for carbohydrates is 45 o 65 percent of total Calories consumed. The ____ for added sugar is less than or equal to 25 percent of total Calories in the diet.

Alcohol

An organic energy-producing compound containing two carbons and a hydroxyl group. Its chemical formula more closely matches that of a carbohydrate compared to other energy-producing macronutrients. Provides 7 Calories per gram. B/c of its lack of nutritional value and its CNS depressant effects, it is considered a drug.

Simple Sugars

Carbohydrates that are monosaccharides or disaccharides.

Organic

A carbon-containing substance or molecule; in lay terms or on food labels, means organically produced.

Lactose

A disaccharide that is made up of glucose and galactose, commonly called milk sugar.

Glucose

A monosaccharide, sometimes called blood sugar.

Fructose

A monosaccharide, sometimes called fruit sugar.

Enzyme

A protein synthesized by cells to catalyze, or facilitate, a specific chemical reaction involving other substances without itself being altered.

Disaccharide

Double units of sugar including sucrose, maltose, and lactose; two monosaccharides chemically bound together.

Complex Carbohydrates

Polysaccharides composed of straight or branched chains of monosaccharides.

Carbohydrates

Organic compounds composed of carbon, oxygen, and hydrogen that provide the preferred fuel of the body; categorized as simple and complex; many provide 4 Calories per gram (except fibers, which are indigestible and thus noncaloric).

Polysaccharides

Organic compounds composed of many monosaccharides chemically linked together; also referred to as complex carbohydrates (such as starch and fiber).

Legumes

Plant foods from the bean and pea family, with seeds that are rich in protein compared to other plant-derived foods.

Starch

Plant polysaccharides, such as amylose and amylopectin, that are made up of repeating units of glucose hooked together by alpha bonds, that are digestible by humans.

Dietary Fiber

The nonstarch polysaccharides in plant foods that are not digested by human digestive enzymes, although some are digested by bacteria in the gastrointestinal tract. _______ _____ cannot be used for energy production. _______ _____ is indigestible and noncaloric.