chp 4 nutrition

saccharin

alternative sweetener that yeilds no energy to the body; 300 times sweeter than sucrose.

whole grains

Grains foods that are made with the entire edible grain kernel including: the bran, germ, and endosperm (starchy interior). Examples are whole wheat and brown rice.

insulin

A protein hormone synthesized in the pancreas that regulates blood sugar levels by facilitating the uptake of glucose into tissues.

monosaccharide

A single sugar molecule such as glucose or fructose, and galactose,+ the simplest type of sugar.

hypoglycemia

Abnormally low blood sugar level

lactase

An enzyme found in the intestinal wall that is able to digest (split) lactose into glucose and galactose.

enzymes

Break down things to get the desirable product.

sucrase

Breaks down sucrose into glucose and fructose (in the small intestine)

disaccharides

Carbohydrates that are made up of two monosaccharides. sucrose, maltose, lactose. ( all contain glucose)

carbohydrates

Composed of carbon, hydrogen, and oxygen. Main source of energy in your diet.readily available fuel for cells both in form of glucose and glycogen.

hyperglycemia

Condition of increased blood sugar.

lactose

Dissacharides-glucose + galactose, found in milk (milk sugar), or milk products.

salivary amylase

Enzyme in saliva that breaks down starch

functional fiber

Fiber added to foods that has shown to provide health benefits.

simple sugar

Monosaccharide or disaccharide in the diet

glycogen

a carbohydrate made of multiple units of glucose with a highly branched structure. It is the strorage form of glucose in humans and is stored in the liver and muscles.

lactose intolerance

a condition in which symptoms include abdominal gas and bloating, cramps and diarrhea. the diarrhea is caused by undigested lactose in the large intestine as it draws water.

amylopectin

a digestible branched chain type of starch composed of glucose units. (80 % in diet)

amylose

a digestible-straight chain type of starch composed of glucose unit. (20 % in diet)

45% to 65%

according to Food and nutrition board recommends of calories from carbohydrates each day...

epinephrine

adrenaline released by adrenal glands , acts to increase glycogen breakdown in the body.

stevia

alernative sweetener derived from south american shrub, about 100x-300x sweeter than Sucrose. provide no energy.

tagatose

altered form of fructose., Poorly absorbed. Only yields 1.5kcal/g to the body

aspartame

alternative sweetener made of 2 amino acids and methanol; about 200 times sweeter than sucrose. (more of protein) (equal brand) most common to use.

sucralose

alternative sweetener that has chlorines in place of 3 hydroxyl groups on sucrose; 600 times sweeter than sucrose.

acesulfame K

alternative sweetener that yields no energy to the body; 200 times sweeter than sucrose

maltase

enzyme that breaks down maltose to two glucoses. (in the small intestines)

in the small intestine

enzymes break down disaccharides (sucrose, lactose, and maltose) into monosaccharides (glucose, fructose, and galactose)

small intestine

enzymes breakdown the dissacharides, sucrose, lactose, and maltose into monosacharides glucose, fructose, and galactose.

nonfermentable fiber

insoluble fiber that is not easily metabolized by intestinal bacteria; insoluble, bulk feces. (cellulose, hemicellulose, and lignins) (whole grains, wheat bran, all plants, wheat products, rye, rice, vegetables)

absorption of glucose, fructose and galactose..

into blood to be taken to the liver via portal vein.

liver

is where sugars and other carbohydrates in food are eventually converted to glucose.

glucose

monosaccharides-found in blood, and in table sugar bonded to fructose (dextrose). (bloodsugar-bloodstream)

stomach

no further digestion of carbohydrates.

in the rectum and anus

nonfermentable fiber escapes disgestion and is excreted in feces. (little other carbohydrate remains)

lactose maldigestion

primary lactose maldigestion occurs when production of the enzyme lactase declines for no apparent reason. Secondary lactose maldigestion occurs when there's a long-standing diarrhea resulting in a decline in lactase production. another is lactose intolerance.

pancreas

release enzymes in small intestines breaking down starch into maltose.

bread

rich source of carbohydrate esp. starch and fibers.

Accept Daily Intake (ADI)

safety of sweeteners is determined by the FDA. The amount of alternative sweetener considered safe for daily use over ones's lifetime.

viscous fiber

soluble fiber that is readily fermented by bacteria in the large intestine (citrus fruits, apples, bananas, oat products, carrots, barley, beans, thickeners added to foods) (pectin,gums, mucilages)

salivary amylase

starch digesting enzyme from the salivary glands or pancreas. (starts in mouth- break starch to maltose then in the small intestine provided by pancreas )

start in mouth (digestion)

starch is broken down to maltose by salivary amylase.

alternative sweeteners (alternative)

substances that sweeten foods while providing few or no kilocalories(saccharin, aspartme, sucralose, neotame, and acesulfame-K)

common nutritive sweeteners added to foods

sucrose, maple sugar, honey, brown sugar, and high fructose corn syrup.

sorbitol and xylitol

sugar alcohols use as nutritive sweeteners.

nutritive sweeteners

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

highest amount of carbohydrate contain

table sugar, honey, jam, and plain baked potatoes.

fermentation

the conversion of carbohydrates to alcohols, acids, and carbon dioxide without the use of oxygen.

prebiotics

type of functional fiber, resistant to digestion,but fermented by bacteria in the colon. These compounds stimulate the growth or activity of beneficial bacteria, thereby, improving health.

galactose

usually found bonded to glucose in lactose, arrives in the liver and transformed into glucose or glycogen.

into the liver

via portal vein absorption of monosaccharide (glucose, fructose and galactose) are taken

in the large intestine

viscous fiber is fermented into various acids and gases by bacteria.

large intestine

viscous fiber is fermented into various acids and gases by bacteria.

current top 5 carbohydrate sources of U.S. adults

white bread, soft drinks, cookies and cakes (donuts), sugars/syrup/jams, potatoes.

nutrient-dense sources of carbohydrates

whole grain, pasta, rice, and cereals, vegetable, fruit, and dairy group.

fructose

(6 carbon) monosaccharide that usually exists in a ring form, found in fruits and honey, also known as fruit sugar. (high-fructose corn syrup-softdrinks,candies, jams, jellies, and other fruit products)

cellulose

(a fiber )another type of complex carbohydrates in plants. cannot be digested by humans.

starch

A polysaccharide that is composed of branched (amylopectin) or unbranched (amylose) chains of glucose molecules; used by plants as a carbohydrate-storage molecule. (wheat, rye, corn, oats, barley and rice)

photosynthesis

A process used by plants to capture light and energy from the sun and use it to power chemical reactions that convert carbon dioxide and water into oxygen and energy-rich carbohydrates, such as sugars and starches. (glucose)

adequate intake of fiber

25g/day (women), 38g/day (men). (21-30 at age 50.)

6 carbon dioxide+ 6 water (solar energy)

=1 (molecule) glucose+6 oxygen.

sucrose

A disaccharide made of glucose + fructose; Table sugar. found naturally in sugar cane, sugar beets, honey, and maple sugar (cannot produce by an animal)

maltose

A disaccharide or double sugar made of glucose+glucose (two) molecules. from breakdown of starch. plays important role in the beer and liqour industry.

glucagon

A hormone secreted by the pancreatic alpha cells that increases blood glucose concentration

glycemic index

A measure of how the ingestion of a particular food affects blood glucose levels.

High fructose corn syrup (HFCS)

carbohydrate derived from cornstarch and converted to fructose using enzymes through food processing., a syrup made from cornstarch that has been treated with an enzyme that converts some of the glucose to the sweeter fructose., sweetener made from corn, found in many processed/sweet foods and drinks (cheaper, blame for rise of obesity)

300 in 2000g

carbohydrate intake

glycemic loads

carbs consumed. (glycemic index x grams of carbs)/100.

nonstarch polysaccharides

cellulose, hemicelluloses, pectins, gums, mucilages, and lignins (dietary fibers)

total fiber

combo of dietary fiber and functional fiber in a food. Also just called fiber.

polysaccharides

complex carbohydrates; contains many glucose units, from 10 to 10,000 or more. (starches- amylose or amylopectin).

high-fructose corn syrup

corn syrup that has been manufactured to contain 42 and 90% glucose ( found in soft drinks, candies, jams, jellies and many other fruit products and desserts)

moderate amount of carbohydrate contain

cream pies, potato chips, whole milk, and oatmeal.

dietary fiber

fiber found in food, Helps the digestive tract work properly. Complex carbohydrates that form the structural parts of plants, such as cellulose and pectin, that cannot be broken down by human digestive enzymes. (grains, beans, and potatoes)

neotame

general purpose sweetener, nonnutritive sweetener that is approximately 7000 to 13,000 times sweeter than table sugar. structure similar to aspartame's.

4 kcal per gram.

how many kcal does carbohydrates provide?