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| Simple CHO single bond of sugar; Glucose, Fructose, Galactose |
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| Simple CHO double bond of sugar; glucose + glucose = maltose, glucose + fructose = sucrose, glucose + galactose = Lactose |
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| Complex CHO (starches and fibers) many sugars; many monosaccharides linked together |
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a chemical reaction in which two reactants combine to yield a larger product an OH from one monosaccharide and H from another monosaccharide create a water molecule |
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Term
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Definition
| a molecule of water splits a disaccharide to provide the H and OH needed to complete the resulting monosaccharides, occurs during digestion |
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Definition
| hydrolysis of amylose (starch) to shorter polysaccharides and to the disaccharide maltose |
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Term
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Definition
| a carbohydrate digesting enzyme, released into the intestine by the pancreatic duct, breaks down polysaccharides to shorter glucose chains and maltose |
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Definition
| Converts Protein to glucose (a non carbohydrate source) |
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Definition
| when the acid base balance has been disturbed by inadequate CHO intake the body begins to make glucose from amino acids (proteins) |
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Definition
| indigestible food components that dissolve in water to form a gel; pectin is one example |
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Definition
| forms a gel which easily digested by bacteria in the colon |
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Term
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Definition
| do not dissolve in water do not form gels |
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Definition
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Definition
| high blood sugars, Type 1 & 2 |
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Definition
| foods classified according to their potential for raising blood glucose levels |
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Definition
| indicator of insulin resistance; type 2 |
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Definition
| inability to digest the milk sugar lactose; characterized by bloating, gas, abdominal discomfort and diarrhea |
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Term
| HDL High Density lipoprotein |
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Definition
| transports cholesterol back to the liver from the cells; composed mostly of protein. Good cholesterol |
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Term
| LDL low density lipoprotein |
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Definition
| derived from VLDLs as triglycerides are removed and broken down; composed primarily of cholesterol |
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Term
| VLDL very low density lipoproteins |
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Definition
| the type of lipoprotein made primarily by liver cells to transport lipids to various tissues in the body; composed primarily of TGs |
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Term
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Definition
| the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body. Travel through lymph entering into the blood stream at the thoracic duct near the heart |
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Term
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Definition
| major fat from diet, major storage of fat in the body; composed of a glycerol molecule and three fatty acids can come from food or your body's fat storage |
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Term
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Definition
| a multi-ringed structure, waxy, don't dissolve in water, no glycerol backbone, most common sterol in foods is cholesterol, found only in animal products |
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Definition
| enzymes that hydrolyze proteins into tripeptides, dipeptides and amino acids. one example is pepsin a gastric enzyme. |
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Definition
| enzyme secreted from membrane surfaces of the intestinal cells that hydrolyzes peptide bonds into single amino acids |
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Term
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Definition
| make a copy of DNA (transcription) leave the nucleus and attach to a ribosome must arrange amino acids in the correct sequence (translation) |
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Definition
| collects amino acids and transports them to mRNA |
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Definition
| amount of N consumed and dispursed |
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Definition
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Definition
| excess glucose that stick to blood, blood carries oxygen from lungs to cells of the body last 120 days |
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Definition
| Polysaccharide stored in animals as glucose (liver and muscles) |
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Definition
| Polysaccharide stored in plants as glucose |
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Definition
| Polysaccharide in the stems and trunks of plants (various saccharides) |
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Definition
| inactive enzyme activated by hydrocholric acid in the stomach |
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Term
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Definition
| hydrolyzes protein and activated by hydrocholric acid |
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Term
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Definition
| secreted by special cells in the pancreas in response to hypoglycemia |
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Term
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Definition
| omega-6 family from vegetable oils, poultry fat and seeds |
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Term
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Definition
| omega-3 Oils (canola and olive oil, flaxseed)EPA and DHA fish-human milk |
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