Nutrition Ch 4

The polysaccharide that helps form the supporting structures of plants is __________ . a. cellulose b. maltose c. glycogen d. sucrose

a. cellulose

The body's use of fat for fuel without the help of carbohydrate results in the production of _______ . a. ketone bodies b. glucose c. starch d. galactose

a. ketone bodies

When blood glucose concentration rises, the pancreas secretes _______, and when blood glucose levels fall, the pancreas secretes ________. a. glycogen; insulin b. insulin; glucagon c. glucagon; glycogen d. insulin; fructose

b. insulin; glucagon

Type 2 diabetes often improves with a diet that is a. low in carbohydrates (less than 130 g per day). b. as low in fat as possible. c. controlled in carbohydrates and calories. d. a and b

c. controlled in carbohydrates and calories.

High-Fructose Corn syrup

A widely used commercial caloric sweetener made by adding enzymes to cornstarch to convert a portion of its glucose molecules into sweet-tasting fructose.

Hemorrhoids

Swollen, hardened (varicose) veins in the rectum, usually caused by the pressure resulting from constipation.

Resistant starch

The fraction of starch in a food that is digested slowly, or not at all, by human enzymes.

Type 1 diabetes is most often controlled by successful weight-loss management. TF

False. Type I diabetes is most often controlled with insulin-injections or an insulin pump.

Adequate glucose yields what?

CO2, H2O, and ATP

Nonnutritive sweeteners

Sugar substitutes that provide negligible, if any, energy.

Sugar Alcohols

Sugarlike compounds in the chemical family alcohol derived from fruits or manufactured from sugar dextrose or other carbohydrates; sugar alcohols are absorbed more slowly than sugars, are metabolized differently, and do not elevate the risk of dental caries. Also called polyols.

Added Sugars

Sugars and syrups added to a food for any purpose, such as to add sweetness or bulk or to aid in browning (baked goods). Also called carbohydrate sweeteners, they include concentrated fruit juice, glucose, fructose, high- fructose corn syrup, sucrose, and other sweet carbohydrates. Also defined in Chapter 2.

Sucrose

A disaccharide composed of glucose and fructose; sometimes known as table, beet, or cane sugar and, often, as simply sugar.

Automimmune disorder

A disease in which the body develops antibodies to its own proteins and then proceeds to destroy cells containing these proteins. Examples are type 1 diabetes and lupus.

Fibers

The indigestible parts of plant foods, largely nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by resident bacteria of the colon. Polysaccharides that can't be broken down by human digestive enzymes

Glucose

a single sugar used in both plant and animal tissues for energy; some- times known as blood sugar or dextrose.

Sugars

simple carbohydrates; that is, molecules of either single sugar units or pairs of those sugar units bonded together. By common usage, sugar most often refers to sucrose.

monosaccharides

single sugar units (mono means "one"; saccharide means "sugar unit").

Photosynthesis

the process by which green plants make carbohydrates from carbon dioxide and water using the green pigment chlorophyll to capture the sun's energy (photo means "light"; synthesis means "making").

Glucagon

A hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips.

Glycemic load

A mathematical expression of both the glycemic index and the carbohydrate content of a food, meal, or diet.

Galactose

A monosaccharide; part of the disaccharide lactose (milk sugar).

Fructose

A monosaccharide; sometimes known as fruit sugar (fruct means "fruit"; ose means "sugar").

Starch

A plant polysaccharide composed of glucose. Storage form of glucose in plants.

Glycemic Index

A ranking of foods according to their potential for raising blood glucose relative to a standard food such as glucose.

Prediabetes

Condition in which blood glucose levels are higher than normal but not high enough to be diagnosed as diabetes; a major risk factor for diabetes and cardiovascular diseases.

Dental Caries

Decay of the teeth (caries means "rottenness").

When fructose is consumed in excess of calorie need a. it is about as fattening as the same amount of sucrose. b. it stimulates a greater insulin response than glucose, and so is more fattening. c. it provides more calories per gram than glucose, and so is more fattening. d. its metabolism in the body is identical to that of glucose.

a. it is about as fattening as the same amount of sucrose.

Protein-sparing action

The action of carbohydrate and fat in providing energy that allows protein to be used for purposes it alone can serve.

Fermentation

The anaerobic (without oxygen) breakdown of carbohydrates by microorganisms that releases small organic compounds along with carbon dioxide and energy.

Lactase

The intestinal enzyme that splits the disaccharide lactose to monosaccharides during digestion.

Insoluble Fibers

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

Type 2 diabetes

The type of diabetes in which the pancreas makes plenty of insulin but the body's cells resist insulin's action; often diagnosed in adulthood. Formerly called adult-onset or non-insulin-dependent diabetes.

Type 1 diabetes

The type of diabetes in which the pancreas produces no or very little insulin; often diagnosed in childhood, although some cases arise in adulthood. Formerly called juvenile-onset or insulin-dependent diabetes.

In the United States, diets high in refined carbohydrate intakes, particularly added sugars from soft drinks, are often associated with increased body fatness. TF

True

Carbohydrates

compounds composed of single or multiple sugars. The name means "carbon and water," and a chemical shorthand for carbohydrate is CHO, signifying carbon (C), hydrogen (H), and oxygen (O).

Fasting hypoglycemia may be caused by all except a. pancreatic tumors b. poorly controlled diabetes c. overuse of alcohol d. lactose intolerance

d. lactose intolerance

Protein foods provide almost no carbohydrate to the U.S. diet, with these two exceptions: a. chicken and turkey b. beef and pork c. fish and eggs d. nuts and legumes

d. nuts and legumes

Complex Carbohydrates

long chains of sugar units arranged to form starch or fiber; also called polysaccharides.

Simple Carbohydrates

sugars, including both single sugar units and linked pairs of sugar units. The basic sugar unit is a molecule containing six carbon atoms, together with oxygen and hydrogen atoms.

Chlorophyll

the green pigment of plants that captures energy from sunlight for use in photosynthesis.

Ketone bodies

Acidic, water-soluble compounds that arise during the break-down of fat when carbohydrate is not available.

Epinepherine

Relesease glucose from liver glycogen

How much fiber should you get a day?

20-40 grams

Hypoglycemia

An abnormally low blood glucose concentration, often accompanied by symptoms such as anxiety, rapid heartbeat, and sweating.

Ketosis

An undesirable high concentration of ketone bodies, such as acetone, in the blood or urine.

Polysaccharides

Another term for complex carbohydrates; compounds composed of long strands of glucose units linked together (poly means "many"). Also called complex carbohydrates.

Constipation

Difficult, incomplete, or infrequent bowel movements associated with discomfort in passing dry, hardened feces from the body.

For people with diabetes, the risk of heart disease, stroke, and dying on any particular day is cut in half. TF

False. For people with diabetes, the risk of heart disease, stroke, and dying on any particular day is doubled

Hypoglycemia as a disease is relatively common. TF

False. Hypoglycemia as a true disease is rare.

Soluble fibers

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.

What are the three Monosaccharides?

Glucose Fructose Galactose

Viscous

Having a sticky, gummy, or gel-like consistency that flows relatively slowly.

Lactose Intolerance

Impaired ability to digest lactose due to reduced amounts of the enzyme lactase.

Dialysis

In kidney disease, treatment of the blood to remove toxic substances or metabolic wastes; more properly, hemodialysis, meaning "dialysis of the blood."

Chelating Agents

Molecules that attract or bind with other molecules and are therefore useful in either preventing or promoting movement of substances from place to place.

What are the three Disaccharides?

Maltose Sucrose Lactose

Diabetes

Metabolic diseases characterized by elevated blood glucose and inadequate or ineffective insulin, which impair a person's ability to regulate blood glucose. The technical name is diabetes mellitus (mellitus means "honey-sweet" in Latin, referring to sugar in the urine).

Disaccharides

Pairs of single sugars linked together

Diverticula

Sacs or pouches that balloon out of the intestinal wall, caused by weakening of the muscle layers that encase the intestine. The painful inflammation of one or more of the diverticula is known as diverticulitis.

Granules

Small grains. Starch granules are packages of starch molecules.

Around the world, most people are lactose intolerant. TF

True

Foods rich in soluble fiber lower blood cholesterol. TF

True

Fruit punch sweetened with grape juice concentrate can contain as much sugar as fruit punch sweetened with high-fructose corn syrup. TF

True

The fiber-rich portion of the wheat kernel is the bran layer. TF

True

The dietary monosaccharides include __________. a. sucrose, glucose, and lactose b. fructose, glucose, and galactose c. galactose, maltose, and glucose d. glycogen, starch, and fiber

b. fructose, glucose, and galactose

Digestible carbohydrates are absorbed as _________ through the small intestinal wall and are delivered to the liver, which releases ________ into the bloodstream. a. disaccharides; sucrose b. glucose; glycogen c. monosaccharides; glucose d. galactose; cellulose

c. monosaccharides; glucose

Insulin

A hormone secreted by the pancreas in response to a high blood glucose concentration. It assists cells in drawing glucose from the blood.

Fasting Plasma Glucose Test

A blood test that measures current blood glucose in a person who has not eaten or consumed caloric beverages for at least 8 hours; the test can detect both diabetes and prediabetes. Plasma is the fluid part of whole blood.

HBA test

A blood test that measures hemoglobin molecules with glucose attached to them (Hb stands for hemoglobin). The test reflects blood glucose control over the previous few months. Also called glycosylated hemoglobin test, or A1C test.

Insulin Resistance

A condition in which a normal or high level of circulating insulin produces a less-than-normal response in muscle, liver, and adipose tissues; thought to be a metabolic consequence of obesity.

Lactose

A disaccharide composed of glucose and galactose; sometimes known as milk sugar (lact means "milk"; ose means "sugar").

Maltose

A disaccharide composed of two glucose units; sometimes known as malt sugar.

Glycogen

A highly branched polysaccharide that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose. Storage form of glucose in the body.

For managing type 2 diabetes, regular physical activity can help by redistributing the body's fluids. TF

False. Regular physical activity can help by reducing the body's fatness and heightening tissue sensitivity to insulin.

Whole grains

Grains or foods made from them that contain all the essential parts and naturally occurring nutrients of the entire grain seed (except the inedible husk).

Appendicitis

Inflammation and/or infection of the appendix, a sac protruding from the intestine.