Term
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Definition
| contain the whole kernel, including the bran, germ, and endosperm |
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Term
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Definition
foods processed to remove course parts such as the bran and germ whichremoves the fiber and some vitamins and minerals |
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Term
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Definition
the largest part of the kernel
made up of primarily starch, most of the kernel's protein, and some vitamins anf minerals |
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Term
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Definition
| contain most of the fiber and a good source of many vitamins and minerals |
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Term
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Definition
Located at the base of the kernel and is the embryo where sprouting occurs
source of oil and is rich in vitamin E |
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Term
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Definition
| one type of fortification adds backsome but not all nutrients lost in refining |
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Term
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Definition
disaccharides and monosaccharides |
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Term
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Definition
a carbohydrate made up of a single sugar unit
glucose, galactose, frustose
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Term
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Definition
a carbohydrate made up of two sugar units
maltose, sucrose, lactose |
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Term
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Definition
glucose glucose
sweetness of bread |
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Term
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Definition
Glucose and Fructose
table sugar |
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Term
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Definition
Galactose and Glucose
milk sugar |
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Term
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Definition
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Term
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Definition
a carbohydrate made up of many sugar units linked together
starch, glycogen, fiber |
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Term
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Definition
a sugar molecule that cannot be broken down to yeild other sugars
contain carbon and hydrogen and oxygen
hydrogen are kept in the same 2 to 1 ratio as water |
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Term
| What do all monosaccharides have in common? |
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Definition
each contains:
6 carbon
12 hydrogen
6 oxygen
same structure different order |
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Term
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Definition
a carbohydrate found in plants made up of many glucose molecules linked in straight or branched chains
starch provides energy for plant growth when we eat them we gain the energy |
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Term
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Definition
a type of complex carbohydrate that can not be broken down by the human digestive enzymes
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Term
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Definition
fiber that dissolves in water or absorbs water and can be broken down by intestinal microflora.
includes pectins gums and some hemicelluloses
cannot be digested only broken down by instestinal bacteria
Ex. oats beans apples and seaweed |
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Term
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Definition
fiber that does not dissolve in water and connot be broken down by instinal bacteria.
it passes unchanged throught the digestive tract
Ex. wheat rye bran broccoli and celery |
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Term
| What are the benefits of fiber? |
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Definition
| helps lower cholesterol and promotes digestive health |
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Term
| Where does carbohydrate digestion begin? |
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Definition
in the mouth
but most of the digestion happens in the small intestine |
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Term
| how do carbohydrates get tranported? |
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Definition
| once broken down they are absorbed by microvilli and and either sent through a vein to the liver or directly into the blood by an artery |
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Term
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Definition
| ranking of how a food affects blood glucose relative to an equivalent amount of carbohydrate from a reference food |
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Term
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Definition
| measures how quickly and how high blood glucose levels rise after carbohydrate consumption |
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Term
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Definition
| the inhibility to completely digest lactose due to the reduction in levels of the enzyme lactase |
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Term
| what are the side effects of lactose intolerance? |
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Definition
| gas, abdominal distension, cramping, diarrhea |
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Term
| What other sources besides dairy can you obtain calcium |
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Definition
| tofu legumes dark green veetables canned salmon and sardines calcium fortified foods calcium supplements and lactase treated milk |
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Term
| who is less likely to be lactose intolerant? |
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Definition
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Term
| What are the functions of carbohydrates? |
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Definition
energy
spare protein
help with fat breakdown |
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Term
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Definition
a carbohydrate made up of 3 to 10 sugar units
undigestable by human enzymes |
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Term
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Definition
| starch that escapes digestion in the small intestine |
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Term
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Definition
| a hormone made in the pancreas that allows glucose to enter cells and stimulates the synthesis of protein fat and liver and muscle glycogen |
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Term
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Definition
| a hormone made by the pancreas that raises blood glucose levels by stimulating the breakdown of liver glycogen and the synthesis of glucose |
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Term
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Definition
| an anerobic metabolic pathway that splits glucose into two three carbon pyruvate molecules the energy released from one glucose molecule is used to make two molecules of ATP |
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Term
| what is another name for glycolysis? |
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Definition
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Term
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Definition
| metabolism in the absence of oxygen |
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Term
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Definition
metabolism in the presence of oxygen.
can completely breakdown glucose
produces 18 times the amount of ATP than anaerobic metabolism |
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Term
| what is cellular respiration? |
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Definition
| cellular respiration uses oxygen to convert glucose tocarbon dioxide and water and energy in the form of ATP |
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Term
| when inadequate amountsof glucose are available what can be broken down? |
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Definition
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Term
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Definition
| an acidic molecule formed when there is not sufficient carbohydrate to breakdown acetly-CoA |
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Term
| what is needed to break down fat? |
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Definition
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Term
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Definition
| high levels of ketones in the blood |
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Term
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Definition
| a disease characterized by elevated blood glucose due to either insufficient production of insulin or dicreased sensesitivity of cells to insulin |
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Term
| what are the three types of diabetes? |
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Definition
Type I: decreased insulin secretion
Type II: insulin resistance
Gestational: first observed during pregnancy |
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Term
| when ketone levels get so high they increase the acidity of blood its called? |
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Definition
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Term
| what are the symptoms of diabetes mellitus? |
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Definition
increased loss of urine
blurred vision
weightloss
excessive thirst
increased hunger |
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Term
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Definition
| abnormally low glucose levels |
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Term
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Definition
| happens when invidual hasnt eaten in a while |
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Term
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Definition
| when too much insulin is produced |
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Term
| what is the RDA for carbohydrate |
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Definition
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Term
| what is the RDA for fiber |
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Definition
| 38g/day for men 25g/day for women |
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Term
| what is the acceptable macronutrient distribution range |
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Definition
| 45%-65% total calorie intake |
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Term
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Definition
| substances that do not dissolve in water |
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Term
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Definition
| the type of lipid in food and the body consisting of three fatty acids attached to a glycerol molecule |
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Term
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Definition
| a molecule made up of a chain of carbons linked to hydrogens with an acid group at the end of one chain |
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Term
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Definition
| a type of lipid whose structure includes a phosphorous atom |
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Term
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Definition
| a type of lipid with a structure composed of multiple chemical rings |
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Term
| what is the importance of the fatty acid chain in a triglyceride? |
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Definition
| the fatty acids in a triglyceride determine its function in the body and the properties it gives to food |
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Term
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Definition
| a fatty acid in which the carbon atoms are bonded to as many hrydrogen atoms as possible therfore containing no carbo-carbon double bonds |
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Term
| the number of and location of carbon-carbon double bonds determines what? |
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Definition
| the characteristics of that fatty acids given to food and the health effects on the body |
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Term
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Definition
a fatty acid that contains one or more carbon-carbon double bonds
can be polyunsaturated or monounsaturated |
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Term
| monounsaturated fatty acids |
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Definition
monounsaturated fatty acids contain one carbon-carbon double bond
EX. canola, olive, and peanut oil, some nuts, and avacados (oleic acid)
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Term
| polyunsaturated fatty acids |
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Definition
contain more than one carbon-carbon double bond
types: omega 6- when the first double bond occurs between the first and seventh
corn oil safflower oil soybean oil nuts (linoleic acid)
omega 3- when the first double bond occurs between the third and fourth
flaxseed canola oil nuts (alpha-linoleic acid) |
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Term
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Definition
| a fatty acid that must be consumed in the diet because it cannot be made by the body or cannot be made in sufficient quantities to meet the body's needs |
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Term
| saturated fats tend to be |
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Definition
solid
animal sources
risks for heart disease |
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Term
| unsaturated fats tend to be |
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Definition
liquid
plant sources
lowers risk for heart disease |
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Term
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Definition
| plant sources plentiful in saturated fats |
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Term
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Definition
| the spoiling of unsaturated fats that doesnt usually occur in saturated fats |
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Term
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Definition
a process wherby hydrogen atoms are added to the carbon-carbon double bonds of unsaturated fatty acids making them more saturated
known as trans fatty acids
done to increase shelf life
most dangerous fatty acids |
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Term
| why are phospholipids important |
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Definition
they allow water and fat to mix
referred to as emulsifiers |
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Term
| what is the best known phospholipid and why is it important |
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Definition
| lecithin; major constituent of cell membranes and is used to synthesize acetlycoline which activates muscles and memory |
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Term
| what is the best known sterol |
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Definition
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Term
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Definition
a sterol produced by the liver and consumed in the diet which is needed to build cell membranes, make hormones, and other essential molecules
EX. mylein, bile acids, synthesizing vitamin D, the steroids: cortisol, etrogen, and testosterone
90% found in cell membranes
not an essential and found only in animal foods |
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Term
| What are some other types of sterol and why are they important |
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Definition
| plant sterols, because they can help lower cholesterol |
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Term
| Why is cholesterol dangerous? |
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Definition
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Term
| high sugar diets increase |
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Definition
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Term
| high blood glucose damages |
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Definition
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Term
| high fiber diets decrease |
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Definition
blood pressure
weight
blood glucose
heart disease |
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Term
| what benefits on high fiber diets have on bowel health |
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Definition
| decrease constipation, hemorhoids, diverticula, and maybe colon cancer |
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Term
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Definition
occur when bacteria on teeth metabolize carbohydrates procing acids that dissolve tooth enamel
also known as cavities |
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Term
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Definition
| when fecal matter accumulates in pouches on the intestinal wall called diverticula causing irritation pain and inflammation |
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Term
| decribe the process of lipid absorption |
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Definition
| bile acts as emulsifier breaking down triglycerides which are then digested by enzymes from the pancreas resulting in monoglyceride, cholesterol, and bile which is then broken down into micelles which facilitate absorption which then incorporate the fat soluable vitamins so everything can be absorbed into the mucosal cells |
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Term
| how are lipids transported after being absorbed |
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Definition
| they are covered with a water soluable envelope of protein phospholipids and cholesterol called lipoproteins |
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Term
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Definition
| a glycerol molecule with one fatty acid attached |
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Term
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Definition
a particle that is formed in the small intestine when the products of fat digestion are surounded by bile.
it facilitates absorption of lipids |
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Term
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Definition
| a particle that transports lipids in the blood |
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Term
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Definition
| a lipoprotein that transports lipids from the mucosal cells of the small intestine and delivers triglycerides to other body cells |
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Term
| how do chlymirons deliver triglycerides |
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Definition
| they go throught the lymph |
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Term
| what happens once fats get to the body cells |
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Definition
| they arebroken down to into fatty acids and glycerol and are used for energy or formed back into triglycerides for storage |
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Term
| What organ can synthesize lipids |
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Definition
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Term
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Definition
a lipoprotein that transports cholesterol to the cells
maintransport for chloesterol
associated with heart disease |
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Term
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Definition
a lipoprotein that picks up cholesterol from cells and transports it to the liver so that it can be eliminated from the body
opposite of LDL
associated with reduction in heart disease |
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Term
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Definition
lightweight energy storage
cushion internal organs
insulate us from temperature change
lubricate body surfaces |
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Term
| What are some essential fatty acids |
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Definition
| polysaturated fatty acids like linoleic acid (omega 6) and alpha linoleic acid (omega 3) |
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Term
| what purposes are omega 6 and omega 3 needed for |
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Definition
essential for growth development fertility maintaining red blood cells and cells in skin and nervous system
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Term
| essential fatty acid defficiency |
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Definition
| a condition characterized by dry scaly skin poor growth poor healing liver abnomalities impaired vision and hearing resulting from deficiencies in linnoleic and alpha linolenic acid |
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Term
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Definition
| regulatory molecules that can be synthesized from omega 3 and omega 6 fatty acids |
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Term
| which omega is needed for blood clotting |
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Definition
| omega 6 (arachidonic acid) |
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Term
| which omega is needed for reducing blood clotting |
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Definition
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Term
| the U.s. diet require encouragement to eat which polysaturated fatty acid |
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Definition
omega 3
fish, flaxseed, walnuts, canola oil |
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Term
| how many calories come from a gram of fat |
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Definition
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