carbohydrates

sucrose:

a disaccharide composed of glucose and fructose; commonly known as table sugar, beet sugar, or cane sugar. sucro = sugar

lactose:

a disaccharide composed of glucose and galactose; commonly known as milk sugar. lact = milk

maltose:

a disaccharide composed of two glucose units

insulin:

a hormone secreted by the pancreas in response to high blood glucose. It promotes cellular glucose uptake for use or storage.

glycemic effect:

a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose.

glucose:

a monosaccharide, the sugar common to all disaccharides and polysaccharides; also called blood sugar or dextrose.

fructose:

a monosaccharide; sometimes known as fruit sugar. It is abundant in fruits, honey, and saps. hint FRUIT

starch:

a plant polysaccharide composed of glucose and digestible by human beings.

Glycogen

a polysaccharide composed of glucose, 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.

lactic acid:

a product of the incomplete breakdown of glucose during anaerobic metabolism or exercise

Lactose

milk sugar : 30-50% of the milks energy.

complex carbohydrates

polysaccharides

Maltose:

produced whenever starch is broken down.

Acceptable Daily Intake (ADI):

the amount of a sweetener that individuals can safely consume each day over the course of a lifetime without adverse effects. It includes a 100-fold safety factor.

In type 1 diabetes:

-When there is an increase in blood sugar, the pancreas cannot tell that sugar has risen so it doesn't produce insulin. -The cells get "hungry" and when the cells are not getting sugar into the cell, the cells tell the body that they are not getting any sugar so the person will feel hungry still and continue to eat.

Simple carbohydrates

Monosaccharides Disaccharides

polysaccharides

Starch. Glycogen. Most fibers.

Hypoglycemia:

When there is a decrease in blood sugar, the pancreas isn't releasing glycogen

In a normal pancreas:

When there is an increase in blood sugar, the pancreas would release insulin to decrease the blood sugar. *Insulin acts as a key - it unlocks cells to allow sugar into the cells.

glucagon

a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration and elicits release of glucose from storage.

galactose:

a monosaccharide; part of the disaccharide lactose.

ketones

acidic, fat-related compounds formed from the incomplete breakdown of fat when carbohydrate is not available;

what are the soluble fibers

barley, fruits,legumes, oats, oat bran, rye, seeds, vegetables. •these fibers lower blood cholesterol, •slow glucose absorption, •slow transit of food through the upper digestive tract, • hold moisture in stools, softening them, •are partly fermentable into fragments the body can use

Disaccharides

double sugars

carbohydrates

energy nutrients composed of monosaccharides.

soluble fibers:

indigestible 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.

Fiber

is a carb, does not contribute a significant amount of calories. •protects you from heart disease • Also helps with colon cancer. •brings water to the digestive system to help with bowel movements.

Lignin

is the exception among fibers.

protein sparing effect

key word the effect, of carbohydrate in providing energy that allows protein to be used for other purposes.

complex carbohydrates

long chains of sugars arranged as starch or fiber; also called polysaccharides. poly = many

artificial sweeteners:

noncarbohydrate, nonkcaloric synthetic sweetening agents; sometimes called nonnutritive sweeteners.

anaerobic

not requiring oxygen. Anaerobic activity may require strength but does not work the heart and lungs very hard for a sustained period.

disaccharides:

pairs of sugar units bonded together. hint 2

inguinal

pertaining to the groin

fibers:

plant foods the polysaccharides cellulose, hemicellulose, pectins, gums, and mucilages, as well as the nonpolysaccharide lignins, not attacked by human digestive enzymes. make you poop

monosaccharides:

single sugar units. mono = one, saccharide = sugar

Monosaccharides

single sugars glucose, fructose, galactose

sugar alcohols:

sugarlike compounds; like sugars, they are sweet to taste but yield 2 to 3 kcal per gram, slightly less than sucrose. Examples are maltitol, mannitol, sorbitol, isomalt, lactitol, and xylito

nutritive sweeteners:

sweeteners that yield energy, including both the sugars and the sugar alcohols.

Polydipsia

the # 2 sign of type 1 -After this, the person will feel like they have to keep going pee so they can pee out the sugar and proteins (ketones). *

Polyphagia

the #1 sign of type 1 -Sugar goes into the blood and cells still want sugar so then the body gets thirsty.

dental caries:

the gradual decay and disintegration of a tooth.

homeostasis:

the maintenance of constant internal conditions (such as chemistry, temperature, and blood pressure) by the body's control system.

simple carbohydrates:

the monosaccharides (glucose, fructose, and galactose) and the disaccharides (sucrose, lactose, and maltose); also called sugars

type 2 diabetes:

the more common type of diabetes in which the body cells resist insulin.

insoluble fibers:

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

Type 1 Diabetes:

•use to be known as juvenile onset diabetes. •Failure of the pancreas beta cells that produce insulin. • its type means that it's not producing insulin or glucagon.

The # 3 sign of type 1

-This still hasn't removed all of the sugar - the treatment is injecting the body with insulin, allowing the sugar to reach the cell.

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*Read about refined grains and unrefined grains

insoluble fibers

brown rice, fruits, legumes, seeds vegetables, wheat bran, whole grains •soften stools, •regulate bowel movement, •speed transit of the material through small intestine, •increase fecal weight and speed fecal passage through colon, •reduce risk of diverticulosis, hemorrhoids and appendicitis, •may reduce the risk of cancer