Cariogenic

1.      Cariogenic : a fermentable carb that will cause a reduction of salivary ph to less than 5.5

  Cariostatic

1.      Cariostatic : Caries inhibiting not metabolized by micro organism in plaque

   Complex carbs

1.      Complex carbs : Polysaccharides

   Dextrins

1.      Dextrins:  Intermediate products of the digestive enzymes on starch molecules; they are long glucose chains split into shorter ones

  Dietary Fiber

1.      Dietary Fiber:  Several different types of nondigestible carbo and lignin that are intrinstic and intact in plants

   Disaccarides

Disaccarides:  Double sugars (2 simple sugars joined together) containing 12 carbon atoms

 Fermentable Carbo

1.      Fermentable Carbo:  Carbs. That can be metabolized by bacteria in plaque to decrease the pH to a level where demineralization occurs; this includes all sugars as well as cooked or processed starches

 Functional fiber

1.      Functional fiber:  A food that encompasses potentially healthful products, include any modified food or food ingredients that may provide a health benefit beyond the traditional nutrients it contains

   Hyperglycemia

1.      Hyperglycemia:  elevated blood sugar=126mg/dl

    Ketones

1.      Ketones:    Normal products  of lipid metabolism in the liver; can be used by muscles for energy if adequate amounts of glucose are available

   Lipogenesis

1.      Lipogenesis:  The process of converting glucose to fats

     Monosaccarides

1.      Monosaccarides:  Simple sugars containing two to six carbon atoms

    Nonessential amino acids

1.      Nonessential amino acids:  (NEAAs)  Amino Acids that are essential to the body but are not required in the diet

   Nutrient density

1.      Nutrient density:  The amount of a specific nutrient of a food to the number of kilocal. It provides

   Phenylketonuria

1.      Phenylketonuria:  Agenetic disorder characterized by an inability to metabolize the amino acid phenylalanine

    Photosynthesis

1.      Photosynthesis:  The compounding or building up of chemical substances under the influence of light.  Green plants use chlorophyll and energy for sunlightto produce carbs from water and carbon dioxide and liberate O2

    Polysaccarides (complex carbs)

1.      Polysaccarides (complex carbs):  Sugars containing more than 12 carbon chains

   Sugar alcohols:  (Polyols) 

1.      Sugar alcohols:  (Polyols)  Formed from or converted to sugar

  Streptococcus mutans

1.      Streptococcus mutans:  Bacteria found in dental plaque, permit adherence of bacteria colonies to the tooth

1.      Structural polysaccharides:

  Synergistic

1.      Synergistic effect: Combined sweeters yield a sweeter taste than that provided by each sweetener alone

   Viscous fiber

      Viscous fiber:  Water-soluble fibers, which include pectin, gums, psyllium, mucilages, and algal polysaccharides, that are physiologically important for their gel-forming ability

1. Monosaccharides
2. Diaccharide
3. Polysaccharide

1. glucose dextrose - only sugar transported in the bloodstream
2. fructose levulose-sweetest
3. galactose - by product od milk

• Major energy source
• 4kcal/g
• Stored in the form of glycogen

Lactose: Disaccharides

Starch: Polysaccharide

Simple Sugar: Disaccharide

Sugar Alcohol: Monosaccharide

• Nondigestible
• Provides food for bacteria in the colon
• Traps water and adds to bulk of stool

Dietary fiber-nondigestible, soluble , and insoluble

Functional fiber-

Protein and fat are said to be cariostatic

Sucrose is said to be cariogenic