Nutrition: Chapter 4 Key Terms
hydrolysis
a chemical reaction in which one molecule is split into two molecules, with hydrogen (H) added to one and a hydroxl group (OH) to the other (from water, H₂0)
condenstaion
a chemical reaction in which water is released as two molecules combine to form one larger product
sucrose
a disaccharide composed of glucose and fructose; commonly known as table sugar, beet sugar, or cane sugar
lactose
a disaccharide composed of glucose and galactose; commonly known as milk sugar
maltose
a disaccharide composed of two glucose units; sometimes known as malt sugar
viscous
a gel-like consitency
phytic acid
a non-nutrient component of plant seeds; also called phytae. Phytic acid occurs in the husks of grains, legumes, and seeds and is capable of binding materials such as zinc, iron, calcium, magnesium, and copper in insoluble complexes in the intestine, which the body excretes unused.
polysaccharides
compounds composed of many monosaccharides linked together. an intermediate string of 3 to 10 monosaccharides is an oligosaccharide.
lactose intolerance
condition that results from the inability to digest the milk sugar lactose; characterized by bloating, gas, abdominal discomfort, and diarrhea. Lactose intolerance differs from milk allergy which is caused by an immune reaction to the protein in milk
resistant starches
starches that escape digestion and absorption in the small intestine of healthy people
honey
sugar (mostly sucrose) formed from nectar gathered by bees. composition and flavor vary, but honey always contains a mixture of sucrose, fructose, and glucose.
maple sugar
sugar (mostly sucrose) purified from the concentrated sap of the sugar maple tree
sugar alcohols
sugar like compounds that can be derived from fruits or commercially produced from dextrose; also called polyols.
turbinado sugar
sugar produced using the same refining process as white sugar, but without the bleaching and anti-caking treatment. traces of molasses give turbinado its sandy color
artificial sweetners
sugar substitutes that provide negligible, if any energy; sometimes called nonnutritive sweeteners
corn sweeteners
corn syrup and sugars derived from corn
dental caries
decay of teeth
lactase
enzyme that hydrolyzes lactose
maltase
enzyme that hydrolyzes maltose
sucrase
enzyme that hydrolyzes sucrose
acid-base balance
equilibrium in the body between acid and base concentrations
Acceptable Daily Intake (ADI)
estimated amount of a sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect
glycemic response
extent to which a food raises the blood glucose concentration and elicits an insulin response
kefir
fermented milk created by adding lactobacillus acidophilus and other bacteria that break down lactose to glucose and galactose, producing a sweet, lactose-free product
confectioners' sugar
finely powdered sucrose, 99.9 percent pure
raw sugar
first crop of crystals harvested during sugar processing. raw sugar cannot be solid in the United States because it contains too much filth (dirt, insect fragments, etc. ) Sugar sold as "raw sugar" domestically has actually gone through more than half of the refining steps.
white sugar
granulated sucrose or "table sugar" produced by dissolving concentration, and recrystallizing raw sugar
dental plaque
gummy mass of bacteria that grows on teeth and can lead to dental caries and gum disease
epinephrine
hormone of the adrenal gland that modulates the stress response; formerly called adrenaline. when administered by injection, epinephrine counteracts anaphylactic shock by opening the airways and maintaining heartbeat and blood pressure
insulin
hormone secreted by special cells in the pancreas in response to (among other things) elevated blood glucose concentration. Insulin controls the transport of glucose from the bloodstream into the muscle and fat cells
glucagon
hormone secreted by special cells in the pancreas in response to low blood glucose concentration. glucagon elicits release of glucose from liver glycogen stores.
dietary fibers
in plant foods, the non-starch polysaccharides that are not digested by human digestive enzymes, although some are digested by GI tract bacteria
lactase deficiency
lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides (glucose and galactose)
type 1 diabetes
less common type of diabetes in which the pancreas produces little or no insulin. type 1 diabetes usually results from autoimmune destruction of pancreatic beta cells
gluconeogenesis
making of glucose from a non-carbohydrate source such as amino acids or glycerol
diabetes
metabolic disorder characterized by elevated blood glucose resulting from insufficient insulin, ineffective insulin, or both; the complete medical term is diabetes mellitus. when blood glucose levels are higher than normal, but below the diagnosis of diabetes, the condition is called pre-diabetes.
glycemic index
method of classifying foods according to their potential for raising blood glucose
invert sugar
mixture of glucose and fructose formed by the hydrolysis of sucrose in a chemical process; solid only in liquid form and sweeter than sucrose. Invert sugar is used as a food additive to help preserve freshness and prevent shrinkage.
dextose
name food manufactures use to for the sugar that is chemically the same as glucose
soluble fibers
non-starch polysaccharides that dissolve in water to form a gel. an example is pectin from fruit, which is used to thicken jellies.
insoluble fibers
non-starch polysaccharides that do not dissolve in water. examples include the tough, fibrous structures found in the strings of celery and the skins of corn kernels.
levulose
older name for fructose
disaccharides
pairs of monosaccharides linked together.
starches
plant polysaccharides composed of many glucose molecules
tagatose
poorly absorbed monosaccharide similar in structure to fructose; naturally occurring or derived from lactose
brown sugar
refined white sugar crystals to which manufactures have added molasses syrup with natural flavor and color; 91 to 96 percent pure sucrose
hypoglyceima
abnormally low blood glucose concentration
ketone bodies
acidic compounds produced by the liver during the breakdown of fat when carbohydrate is not available
protein-sparing action
action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes
glycogen
an animal polysaccharide composed of glucose; a storage form of glucose manufactured and stored in the liver and muscles. glycogen is not a significant food source of carbohydrate and is not counted as a dietary carbohydrate in foods
amylase
an enzyme that hydrolyzes amylose ( a form of starch). amylase is a carbohydrase, an enzyme that breaks down carbohydrates.
nectar
sugary fluid secreted by plants to encourage pollination by insects
malt syrup
sweetener made from sprouted barley and containing mostly maltose
nutritive sweeteners
sweeteners that yield energy including both sugars and sugar alcohols.
nonnutritive sweeteners
sweeteners that yield no energy (or insignificant energy in the case of aspartame)
corn syrup
syrup made from cornstarch that has been treated with acid, high temperatures, and enzymes to produce glucose, maltose, and dextrin. it may be dried and used as corn syrup solids.
high-fructose corn syrup (HFCS)
syrup made from cornstarch that has been treated with an enzyme that converts some of the glucose to the sweeter fructose; made especially for use in processed foods and beverages, where it is the predominant sweetener. with a chemical structure similar to sucrose, most HFCS has a fructose content of 42 or 55 percent, with glucose making up the remainder
fermentable
the extent to which bacteria in the GI tract can break down fibers to fragments that the body can use
satiety
the feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal. satiety determines how much time passes between meals
type 2 diabetes
the more common type of diabetes in which the cells fail to respond to insulin. type 2 diabetes usually accompanies obesity and results from insulin resistance coupled with insufficient insulin secretion
molasses
thick brown syrup produced during sugar refining. molasses retains residual sugar and other by-products and a few minerals; blackstrap molasses contains significant amounts of calcium and iron