Nutrition Chapter 4
ADI
(acceptable daily intake) an FDA estimate of the amount of a non-nutritive sweetener that someone can consume each day over a lifetime without adverse effects
mouth
(digestion) chewing stimulates secretion of saliva from salivary glands. salivary amylase breaks down starch into shorter polysaccharides and maltose
liver
(digestion) monosaccharides travel here in the bloodstream via the portal vein, are converted to glucose, and then are transported to body cells to provide energy. excess glucose is stored here and muscle as glycogen
small intestine
(digestion) pancreatic amylase breaks down remaining starch into maltose. specific enzymes in _________________ break down disaccharides into monosaccharides. all monosaccharides are absorbed here and enter the bloodstream
stomach
(digestion) salivary amylase is destroyed by acids. no carbohydrate digestion takes place here.
large intestine
(digestion) some carbs pass into the large intestine undigested. bacteria ferment some undigested carbs. remaining fiber is excreted in feces.
glycogenesis
cells combine glucose molecules to form glycogen
diabetes
chronic disease in which the body can no longer regulate glucose within normal limits, and hyperglycemia becomes chronic
simple carbohydrate
commonly called sugar; can be either a monosaccharide (such as glucose) or a disaccharide
hyperglycemia
condition where blood glucose levels are higher than normal
mucosal cell enzymes
enzymes secreted by cells in small intestine that digest disaccharides into monosaccharides
soluble fibers
fibers that dissolve in water
insoluble fibers
fibers that do not dissolve in water
enriched foods
foods in which nutrients that were lost during processing have been added back, so that the food meets a specific standard
viscous
having a gel-like consistency; viscous fibers form a gel when dissolved in water
Non-nutritive sweeteners
manufactured sweeteners that provide little or no energy; also called alternative sweeteners
Carbohydrate
one of the three macronutrients, a compound made up of carbon, hydrogen and oxygen, that is derived from plants and provides energy
pancreas, pancreatic duct
produces digestive enzymes and bicarbonate which are released into the small intestine, via _________________?
glycogenolysis
stored glycogen is converted back into glucose
ketones
substances produced during the breakdown of fat when carbohydrate intake is insufficient to meet energy needs. ketones provide an alternative energy source for the brain when glucose levels are low
added sugars
sugars and syrups that are added to food during processing or preparation
Nutritive sweeteners
sweeteners, such as sucrose, fructose, honey and brown sugar, that contribute calories (energy)
glycemic load
the amount of carbohydrate in a food multiplied by the glycemic index of the carbohydrate
gluconeogenesis
the generation of glucose from the breakdown of proteins into amino acids
glucagon
the hormone secreted by the alpha cells of the pancreas in response to decreased blood levels of glucose; it cause 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 facilitates the uptake of glucose by body cells
Glucose
the most abundant sugar molecule, a monosaccharide generally found in combination with other sugars; it is the preferred source of energy for the brain and an important source of energy for all cells
dietary fiber
the non digestible carbohydrate parts of plants that form the support structures of leaves, stems and seeds
functional fiber
the non digestible forms of carbohydrates that are extracted from plants or manufactured in a laboratory and have known health benefits
Photosynthesis
the process by which plants use sunlight to fuel a chemical reaction that combines carbon and water into glucose, which is then stored in their cells
ketosis
the process by which the breakdown of fat during fasting states results in the production of ketones
monosaccharide
the simplest of carbohydrates, consisting of one sugar molecule, the most common form of which is glucose
total fiber
the sum of dietary fiber and functional fiber
fructose
the sweetest natural sugar; a monosaccharide that occurs in fruits and vegetables; also called levulose, or suit sugar
glycemic index
the system that assigns ratings (or values) for the potential of foods to raise blood glucose and insulin levels
Maltase, sucrase, lactase
what are the three mucosal cell enzymes?
True
True or false? Both insulin and glucagon are pancreatic hormones.
False. it is stored as glucose
True or false? In the process of photosynthesis, plants produce carbohydrate and store it as fiber.
soluble fiber
What type of fiber is viscous and fermentable?
galactose
a monosaccharide that joins with glucose to create lactose, one of the three most common disaccharides
complex carbohydrate
a nutrient compound consisting of long chains of glucose molecules, such as starch, glycogen, and fiber
starch
a polysaccharide stored in plants; the storage form of glucose in plants
glycogen
a polysaccharide; the storage form of glucose in animals
fermentation
a process in which an agent causes an organic substance to break down into simpler substances and results in the production of ATP
salivary amylase
an enzyme in saliva that breaks starch into smaller particles and eventually into the disaccharide maltose
pancreatic amylase
an enzyme secreted by the pancreas into the small intestine that digests any remaining starch into maltose
B
Glucose not immediately needed by the body... A. is converted to cholesterol and stored in abdominal fat B. is converted to glycogen and stored in the liver and muscles C. passes into the large intestine and is fermented by bacteria D. all of the above are possible fates of excess glucose
A
Glucose, fructose and galactose are... A. monosaccharides B. disaccharides C. polysaccharides D. complex carbohydrates
D
Which of the follow statements about carbs is true? A. Carbohydrates are our main energy source during light activity and while we are at rest B. Simple carbs are higher in energy (kcal per gram) than complex carbs C. Excessive intake of carbs can lead to ketoacidosis D. Consuming a diet high in fiber-rich carbs may reduce the level of cholesterol in the blood
disaccharide
a carbohydrate compound consisting of two sugar molecules joined together
polysaccharide
a complex carbohydrate consisting of long chains of glucose
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. untreated ______________ can be fatal. this condition is found in individuals with untreated diabetes mellitus
hypoglycemia
a condition marked by blood glucose levels that are below normal fasting levels
lactase
a digestive enzyme that breaks lactose into glucose and galactose
maltase
a digestive enzyme that breaks maltose into glucose
sucrase
a digestive enzyme that breaks sucrose into glucose and fructose
sucrose
a disaccharide composed of one glucose molecule and one fructose molecule; sucrose is sweeter than lactose or maltose
lactose
a disaccharide consisting of one glucose molecule and one galactose molecule. it is found in milk, including human breast milk; also called milk sugar
maltose
a disaccharide consisting of two molecules of glucose. it does not generally occur independently in foods but results as a by-product of digestion; also called malt sugar
ribose
a five-carbon monosaccharide that is located in the genetic material of cells
high-fructose corn syrup
a highly sweet syrup that is manufactured form corn and is used to sweeten soft drinks, desserts, candles, and jellies