Nutrition, An Applied Approach Chapter 4

Mucosal cells

Cells that line the small intestine that secrete enzymes to digest disaccharides to monosaccharides

Total Fiber

dietary+functional

Insoluble fibers

generally do not dissolve in water, found in whole grains

Dietary Fiber

the non-digestible part of plants

photosynthesis

the process by which plants use sunlight to fuel a chemical reaction that combines carbon and water into glucose, which is then stored in their cells

Soluble fiber

type of dietary fiber that dissolves in water, easily digested by bacteria in the colon

Carbohydrates

Composed of the atoms carbon, hydrogen, oxygen (one of the three macronutrients)

Complex Carbohydrates

Long chains of glucose molecules ex. starch, glycogen, most fibers

Benefits of Fiber

Reduce the risk of colon cancer May reduce the risk of heart disease Can enhance weight loss Helps prevent hemorrhoids, constipation, and diverticulosis

Glycemic Index

a measure of food's ability to raise blood glucose levels

fermentation

a process in which an agent causes and organic substance to break down into simpler substances and results in the production of ATP

Ketones

Alternative energy source that can result high blood acidity and ketoacidosis

Gycogen

Animals store glucose as ___________

Pancreatic amylase

Enzyme produced in the pancrease and secreted into the small intestine, digests starch to maltose

Starch

Form in which plants store glucose as polysaccharides, we break this down

Energy

Fuel daily activity, fuel exercise Why do we need carbohydrates?

Diabetes

Inability to regulate blood glucose levels

Glucose

The most abundant carbohydrate, produced by plants through photosynthesis, found in blood

Insulin and Glucagon

Two hormones that control the level of glucose in the blood

Salivary Amylase

an enzyme in saliva, begins the process of breaking starch down to maltose

Polysaccharides

another word for Complex Carbohydrates

Functional Fiber

carbohydrate with known health effects, which is extracted from plants and added to foods

Simple Carbohydrates

contain one or two molecules

Monosaccharides

contain only one molecule ex. glucose, fructose, galactose

Disaccharides

contain two molecules ex. lactose, maltose, sucrose