chapter 4 nutrition

Galactose

A MonoSaccharide that joins with glucose to create lactose, one of the three most common disaccharides.

ketoacidosis

A condition in which excessive ketones are present in the blood, causing the blood to become very acidic, which alters basic body functions and damages tissues.

diabetes

A condition in which the body is unable to produce enough insulin, the hormone required for the metabolism of sugar

hyperglycemia

A condition marked by blood glucose levels that are below normal fasting levels.

Maltase

A digestive enzyme that breaks maltose into glucose.

Sucrase

A digestive enzyme that breaks sucrose into glucose and fructose.

Starch

A polyaccharide stored in plants; the storage form of glucose in plants

pancreatic amylase

An enzyme secreted by the pancreas into the small intestine that digests any remaining starch into Maltose.

glucose transporters

As part of the response to increased blood glucose after a meal, insulin triggers the number of on the cell membranes in the body to be increased.

nutritive sweetners

Sweetners, such as sucrose, fructose, honey, and brown suger, that contribute calories (energy)

Gluconeogenesis

The generation of glucose from the breakdown of proteins into amino acids.

Glucose

The most abundant sugar molecule, a monosaccharide generally found in combination with other sugars; it is the performed source of energy for the brain and an important source of energy for all cells.

Ketosis

The process by which the breakdown of fat during fasting states result in the production of ketones.

Fructose

The sweetest natural sugar is found in fruit and vegetable. Fructose is also called levulose, or fruit sugar. In many processed food, it comes in the form of high-fructose corn syrup.it is a monosaccharide which occurs in fruits and vegetables.

Monosaccharides

They consist of a single sugar molecule (Mono means "one" and saccharide means sugar") Glucose, fructose, galactose, are three most common monosaccharides. Monosaccharides contain six carbon atoms, twelve hydrogen atoms, and six oxygen atom.

high fructose corn syrup

This syrup is manufactured form corn and is used to sweeten soft drink, desserts, candies,and jellies

Fiber

fiber is composed of long polysaccharide chains

soluble fibers

fibers that dissolve in water. They are also viscous (having a thick, sticky consistency between solid and liquid) Soluable fibers are typically found in citrus fruits, berries, oat products, and beans.

fortified foods

foods in which nutrients are added that did not originally exist in the food, or which existed in insignificant amounts

enriched foods

foods in which nutrients that were lost during processing have been added back, so that the food meets a specified standard

Fructans

found in stems of many vegetables and grasses

Gluconeogenesis

generates glucose from noncarbohydrate sources, such as amino acids, when blood glucose levels are low.

glucagon

is a key hormone produced by the alpha cells of the pancreas that plays an important role in regulating blood glucose levels during times of fasting.

Sucrose

is composed of one glucose molecule and one fructose molecule. Because sucrose contains fructose, it is sweeter than lactose or maltose. Sucrose provides much of the sweet taste found in honey, maple syrup, fruit, and vegetables.

Ketones

substances produced during breakdown of fat when carbohydrates intake is insufficients to meet energy needs. Provides an alternative energy source for the brain when glucose level is low.

added sugars

sugar and syrups that are added to food during processing or preparation

glycemic load

the amount of carbohydrates in a food multiplied by the food glycemic index divided by 100

Glycogenolysis

the formation of glycogen from glucose. it takes place in the cells of muscle and liver tissues in response to hormonal and neural signals.

Glucagon

the hormone secreted by the alpha cells of the pancreas in response to decreased blood levels of glucose; it causes the breakdown of liver stores of glycogen into glucose

Insulin

the hormone secreted by the beta cells of the pancreas in response to increased blood levels of glucose; it facilities the uptake of glucose by body cells.

Glycogenesis

the production of new glucose from amino acids.

Disaccharide

which consist of two molecules of sugar joined together (Di means two) the three disaccharides found in food are lactose, maltose, and sucrose.

maltose

( also called malt sugar) consist of two molecules of glucose. It does not generally occur by itself in foods but, rather, is bound together with others molecules. As our body breaks down these larger molecules, maltose results as a by-product. Maltose is also the sugar that is formed during the fermentation of the carbohydrates in grains and other foods into alcohol.

lactose

(also called milk sugar) consist of one glucose molecule and one galactose molecule.

Polysaccharides

Poly mean many. they include sugars like starch, glycogen, and most fibers. A complex carbohydrate consisting of long chains of glucose.

Lactase

an digestive enzyme that break lactose into glucose and galactose

simple carbohydrates

are commonly referred to as sugars; can be either a monosaccharide or a disaccharide.

insoluble fiber

are those that do not typically dissolve in water They are nonviscous (opposite of viscous) these are usually found in whole grains, such as wheat, rye, and brown rice as well as in many vegetables.

Glycogen

is the storage form of glucose for animals including humans.Afteran animal is slaughtered, most of the glycogen is broken down by enzymes found in animal tissues. Thus, very little glycogen exists in meat. As plants contain no glycogen, it is not a dietary source of carbohydrate. we store glycogen in are muscles and liver: our body can metabolize this store glycogen to glucose when we need energy.

glycogen

is the storage form of glucose in the liver and muscles of humans and animals.

Maltose

malt sugar disaccharide consist of two molecules of glucose. It does not generally occur independently in foods but results as a by- product of digestion.

nonutritive sweetners

manufactured sweetners that provide little or no energy: also called alternative sweetners. A number of other products have been developed to sweeten foods without promoting tooth decays, and weight gain. because these products provide little or no energy.

Lactose

milk sugar disaccharide consists of one glucose molecule and one galactose molecule found in human breast milk and milk sugar

The body absorbs which form of digested carbohydrates?

monosaccharides

dietary fiber

nondigestible parts of the plant that form the support structure of leaves, stems, and seeds. In a sense, you can think of dietary fiber as a plant's skeleton.

hypoglycemia

occurs when blood glucose levels drop to lower-than-normal levels