Term
|
Definition
| the most abundant sugar in foods and the energy source for your body, primary sugar in carbs |
|
|
Term
|
Definition
|
|
Term
|
Definition
| how plants form glucose. uses chlorophyll to absorb sun. glucose= hydrogen CO2 |
|
|
Term
|
Definition
| the storage form of glucose in plants |
|
|
Term
|
Definition
| contain single sugar unit. disaccharides and monosaccharides are simple |
|
|
Term
|
Definition
| simple carbohydrates that contain one sugar unit. glucose, fructose, and galactose |
|
|
Term
|
Definition
| simple carbohydrates that contain two sugar units. sucrose, lactose, maltose |
|
|
Term
|
Definition
| carbs that contain many sugar units combined. polysaccharides |
|
|
Term
|
Definition
| complex carbs with many sugar units. starch, glycogen, and fiber |
|
|
Term
|
Definition
| non digestible polysaccharide |
|
|
Term
|
Definition
| the storage form of glucose in humans and other animals |
|
|
Term
|
Definition
| nondigestible polysaccharide added to foods because of a specific desired effect on human health |
|
|
Term
|
Definition
| nondigestible polysaccharide found in foods |
|
|
Term
|
Definition
| fiber that dissolves in water and is fermented by intestinal bacteria. many are viscous with gummy or thickening properties |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| thousands of glucose units in chain or branched chain, in pasta, rice, bread, and potatoes= excellent sources |
|
|
Term
|
Definition
| functional fiber derived from wheat husks added to breakfast cereals for digestion |
|
|
Term
|
Definition
| dietary fiber functional fiber |
|
|
Term
|
Definition
| the most abundant sugar in foods and the energy source for your body, primary sugar in carbs |
|
|
Term
|
Definition
|
|
Term
|
Definition
| how plants form glucose. uses chlorophyll to absorb sun. glucose= hydrogen CO2 |
|
|
Term
|
Definition
| the storage form of glucose in plants |
|
|
Term
|
Definition
| contain single sugar unit. disaccharides and monosaccharides are simple |
|
|
Term
|
Definition
| simple carbohydrates that contain one sugar unit. glucose, fructose, and galactose |
|
|
Term
|
Definition
| simple carbohydrates that contain two sugar units. sucrose, lactose, maltose |
|
|
Term
|
Definition
| carbs that contain many sugar units combined. polysaccharides |
|
|
Term
|
Definition
| complex carbs with many sugar units. starch, glycogen, and fiber |
|
|
Term
|
Definition
| non digestible polysaccharide |
|
|
Term
|
Definition
| the storage form of glucose in humans and other animals |
|
|
Term
|
Definition
| nondigestible polysaccharide added to foods because of a specific desired effect on human health |
|
|
Term
|
Definition
| nondigestible polysaccharide found in foods |
|
|
Term
|
Definition
| fiber that dissolves in water and is fermented by intestinal bacteria. many are viscous with gummy or thickening properties |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| thousands of glucose units in chain or branched chain, in pasta, rice, bread, and potatoes= excellent sources |
|
|
Term
|
Definition
| functional fiber derived from wheat husks added to breakfast cereals for digestion |
|
|
Term
|
Definition
| dietary fiber functional fiber |
|
|
Term
|
Definition
| the most abundant sugar in foods and the energy source for your body, primary sugar in carbs |
|
|
Term
|
Definition
|
|
Term
|
Definition
| how plants form glucose. uses chlorophyll to absorb sun. glucose= hydrogen CO2 |
|
|
Term
|
Definition
| the storage form of glucose in plants |
|
|
Term
|
Definition
| contain single sugar unit. disaccharides and monosaccharides are simple |
|
|
Term
|
Definition
| simple carbohydrates that contain one sugar unit. glucose, fructose, and galactose |
|
|
Term
|
Definition
| simple carbohydrates that contain two sugar units. sucrose, lactose, maltose |
|
|
Term
|
Definition
| carbs that contain many sugar units combined. polysaccharides |
|
|
Term
|
Definition
| complex carbs with many sugar units. starch, glycogen, and fiber |
|
|
Term
|
Definition
| non digestible polysaccharide |
|
|
Term
|
Definition
| the storage form of glucose in humans and other animals |
|
|
Term
|
Definition
| nondigestible polysaccharide added to foods because of a specific desired effect on human health |
|
|
Term
|
Definition
| nondigestible polysaccharide found in foods |
|
|
Term
|
Definition
| fiber that dissolves in water and is fermented by intestinal bacteria. many are viscous with gummy or thickening properties |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| thousands of glucose units in chain or branched chain, in pasta, rice, bread, and potatoes= excellent sources |
|
|
Term
|
Definition
| functional fiber derived from wheat husks added to breakfast cereals for digestion |
|
|
Term
|
Definition
| dietary fiber functional fiber |
|
|
Term
|
Definition
| the inability to digest lactose in foods because of inadequate levels of the enzyme lactase |
|
|
Term
|
Definition
| a significant deficiency in the enzyme lactase, resulting in symptoms such as nausea, cramps, bloating, |
|
|
Term
|
Definition
Milk sugar
Main carb in dairy |
|
|
Term
|
Definition
| Enzyme that digests lactose |
|
|
Term
|
Definition
| Provide 70% of calcium in diet |
|
|
Term
|
Definition
| Sucrose fiber starch lactose> mouth- starch breaks down to smaller units> stomach- starch disaccharides and fiber> small intestine breaks disaccharides to monos> liver- monos to glucose> blood brings glucose around body> fiber leaves body |
|
|
Term
|
Definition
Immune response to one or more proteins in milk
1-3% of kids |
|
|
Term
| Aged cheese has less lactose than |
|
Definition
| Milk. Whole milk better than skim |
|
|
Term
|
Definition
| Protein or lipid based chemical substances that act as messengers in the body to initiate or direct actions and processes |
|
|
Term
|
Definition
| Insulin glucagon and estrogen |
|
|
Term
|
Definition
| The hormone produced and released from pancreas, directs glucose from blood into cells. Decides when glucose is used |
|
|
Term
|
Definition
| Hormone from pancreas released to release glucose from stored glycogen in liver. Signals liver to produce glucose from protein |
|
|
Term
|
Definition
Epinephrine
Released when blood glucose level too low |
|
|
Term
|
Definition
| By-products of incomplete breakdown if fat that are created and spilled into blood when glucose is scarce |
|
|
Term
|
Definition
| Ketone bodies are doubled in blood |
|
|
Term
|
Definition
Children: 130 g daily
Average man consumes 220-330
Women: 180-230 g daily |
|
|
Term
|
Definition
Fruit veggies and dairy
Less healthy is processed foods and sweets |
|
|
Term
|
Definition
Found in grains and potatoes
Fiber in whole grains and whole fruits and veggies, legumes, seeds, nuts. |
|
|
Term
|
Definition
| Sugars, fructose in fruit and lactose in milk, naturally found in food |
|
|
Term
| 1980 to 2000 consumption of sugar |
|
Definition
| Increased by more than 20% |
|
|
Term
| Sugars are added to food because |
|
Definition
Keep product moist and soft
Add golden color
Function as preservatives and thickeners
Makes yeast rise
Sweetness |
|
|
Term
|
Definition
| Increase blood level of triglycerides, primary form of fat in body. Lowers levels of good cholesterol, increase heart disease risk |
|
|
Term
|
Definition
|
|
Term
|
Definition
| Never given to baby under 1 cause it can contain microbe spores that can germinate in babies' immature digestive tracts and cause deadly botulism |
|
|
Term
|
Definition
| Decay of baby teeth due to continual exposure to ferment able sugary liquids |
|
|
Term
|
Definition
| Repair of teeth by adding back minerals lost during tooth decay. Saliva can help remineralize teeth |
|
|
Term
|
Definition
| Sugar substitute in sugarless gum |
|
|
Term
| Number 1 source of added sugar in US |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| Alternatives to table sugar that sweeten foods while using fewer calories |
|
|
Term
|
Definition
| Sugar alcohols, chemical structure of a sugar an alcohol |
|
|
Term
|
Definition
| Xylitol, mannitol, and sorbitol |
|
|
Term
|
Definition
| Discovered 1879. Calorie free. Sweet n low |
|
|
Term
|
Definition
| Banned by FDA in 1977. Bladder cancer in rats. |
|
|
Term
| Saccharin study and labeling act |
|
Definition
| Banned outlaw but had to say it could be hazardous |
|
|
Term
| Aspartame is derived from amino acids |
|
Definition
| 1965 schlatter. 4 cals per g. 200x sweeter than sucrose. Equal |
|
|
Term
|
Definition
| Unable to metabolize phenylalanine in aspartame |
|
|
Term
| Acesulfame-K contains potassium |
|
Definition
| 200 times sweeter than sucrose. Sunette. No cals cause body doesn't do it. Found in alc bevs |
|
|
Term
|
Definition
| 1976. Excreted in urine. Derived from sucrose. SPLENDA |
|
|
Term
| Rebaudioside A from stevia plant |
|
Definition
| Newest addition. Plant in brazil and Paraguay. 200x sweeter than sugar. Truvia |
|
|
Term
| Neotame derived from amino acids |
|
Definition
| Same 2 amino acids from aspartame but joined in way body CANNOT BREAK. ppl with PKU can use it. |
|
|
Term
|
Definition
|
|
Term
Fiber needs
19 through 50 years |
|
Definition
|
|
Term
|
Definition
|
|
Term
| Dramatic increase of fiber |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| Constipation, diverticulosis, obesity, heart disease, cancer, diabetes mellitus |
|
|
Term
|
Definition
| Develops when constipationeads to increased pressure in the colon, causing weak spots along colon wall to bulge out, forming small pouches called diverticula |
|
|
Term
|
Definition
Cellulose hemicellulose lignins
Whole grains bran oats fruits vegetables |
|
|
Term
|
Definition
Pectin, beta-glucan, gums, psyllium
Citrus fruits prunes legumes oats barley Brussels sprouts carrots |
|
|
Term
|
Definition
|
|
Term
|
Definition
| Increases bulk of stool, cancer spends less time in Gi tract and is diluted, encouraged good bacterial growth, binds with acids in bile |
|
|
Term
|
Definition
| The disease in which the body is unable to process blood glucose levels normally due to the lack of the hormone insulin, or insulin resistance. Med term diabetes mellitus. Type 1 type 2 and gestational diabetes. Type 2 most common |
|
|
Term
|
Definition
| Inability of cells to respond to the hormone insulin |
|
|
Term
|
Definition
| Acidic ketone bodies build up in blood to dangerous levels |
|
|
Term
| Diabetes 23 million adults 10 % population |
|
Definition
| 200,000 deaths from diabetes a year |
|
|
Term
|
Definition
| Usually begins in childhood or early adult years. 5-10% of all cases |
|
|
Term
|
Definition
| Destroys insulin producing cells in pancreas. Thirst, blurred vision, constant blurred vision, hunger, weight loss, fatigue. |
|
|
Term
|
Definition
| 90-95% of cases. Cells resist insulin. Overweight is biggest risk. |
|
|
Term
|
Definition
|
|
Term
|
Definition
126 milligrams/deciliter
100-125 is prediabetes |
|
|
Term
|
Definition
| Condition in which a persons blood glucose levels suggest an increased risk of developing diabetes, but are not high enough to confirm it |
|
|
Term
|
Definition
| Form of diabetes that develops in women during pregnancy |
|
|
Term
|
Definition
| The blood glucose level is higher than normal after an overnight fast but it is not high enough to be classified as diabetes |
|
|
Term
| Impaired glucose tolerance |
|
Definition
| Blood glucose level is higher than normal after 2 hr oral glucose tolerance test but not high enough for diabetes |
|
|
Term
|
Definition
Gestational diabetes
Hormones lead to insulin resistance in the mother. Leads to probs in baby: abnormal size. Difficult breathing. Birth defects |
|
|
Term
|
Definition
| A condition in which the blood glucose level drops to lower than 70 mg/dl. Hunger shakiness dizziness perspiration irritability an light headedness are common symptoms |
|
|
Term
|
Definition
| Ppl without diabetes experience bouts of hypoglycemia after meals |
|
|
