Nutrition Tets 2

Recommended Carbohydrate Intake

45-65 % of total calories

Maltose

A disaccharide that consists of two glucose molecules. Produced whenever starch breaks down.

Insulin

A hormone secreted by special cells in the pancreas in response to (among other things) elevated blood glucose concentration. Controls the the transport of glucose from the bloodstream into the muscles and fat cells.

Ketone

Acidic compounds produced by the liver during the breakdown of fat when carbohydrate is not available.

Glycerol

An alcohol composed of a three-carbon chain, can serve as the backbone for a triglyceride.

Linolenic

An essential fatty acid with 18 carbons and three double bonds.

Linoleic

An essential fatty acid with 18 carbons and two double bonds

Ketosis

An undesirably high concentration of ketone bodies in the blood and urine

Disaccharides

Are pairs of the three monosaccharides. Glucose occurs in all three, the second is either fructose, galactose, or another glucose

Glucose

Blood sugar, essential energy source for all body's activities

Monosaccharide

C6H12O6, incudes glucose, fructose, galactose

Carbohydrate

Compounds composed of carbon, oxygen, and hydrogen

Polysaccharides

Contains many glucose units, Three types: glycogen, starches, and fibers

Soluble Fiber

Dietary fiber that can be dissolved in water. Found in oats, legumes, and citrus fruits.

Insoluble Fiber

Fiber that can't be dissolved in water, found mostly in whole grains and vegetables, promote bowel movements, alleviate constipation, and prevent diverticular disease

Dietary Fiber

Found in plant derived foods. Polysaccharides that can't be broken down by digestive enzymes

Glycogen

Found to only a limited extent in meats and not at all in plants. It stores glucose for future use. Made of many glucose molecules linked together.

Sucrose

Fructose and Glucose together from this disaccharide.

Starches

Long chains of glucose molecules linked together

Phytic Acid

Not a dietary fiber, but it is not often found in fiber-rich foods

Galactose

Occurs naturally in foods as a single sugar

Ketone bodies

Provide an alternate fuel source during starvation, but when their production exceeds their use, they accumulate in the blood.

Glucagon

Raises blood glucose by signaling the liver to break down its glycogen stores and release glucose into the blood for use by all other body cells.

Hydrogenation

Some or all of the points of unsaturation are saturated by adding hydrogen molecules. Protects against oxidation, and alters texture of foods by making liquids more solid.

Fructose

Sweetest of sugars, Occurs naturally in fruits and honey

Triglycerides

The chief form of fat in the diet and the major storage form of fat in the body; composed of a molecule of glycerol with three fatty acids attached.

Lactose

The combination of galactose and and glucose makes this disaccharide. Its the principal carbohydrate of milk. Known as milk sugar

Hydrolysis

To break a disaccharide in two, this chemical reaction occurs.

Condensation

To make a disaccharide, this chemical reaction links two monosaccharides together. A hydroxyl group from one monosaccharide and a hydrogen atom from the other combine to create a molecule of water