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Nutrition > Chapter 4 > Flashcards

Chapter 4 Flashcards

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1
Q

complex carbohydrates

A

starch and fiber

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2
Q

simple carbohydrates

A

the sugar

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3
Q

carbohydrates

A

ideal nutrients to meet your body’s energy needs, to feed brain and nervous system, to keep digestive system fit, and within calorie limits, to help keep your body lean

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4
Q

glucose

A

single sugar

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5
Q

how is glucose formed?

A

photosynthesis– plans combine carbon dioxide, water, and the sun’s energy

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6
Q

what are carbohydrates made out of?

A

carbon, hydrogen, and oxygen

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7
Q

monosaccharides

A

single sugars

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8
Q

disaccharides

A

double sugars

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9
Q

-ose

A

sugar

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10
Q

what are the three monosaccharides?

A

glucose, fructose, and galactose

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11
Q

fructose

A

fruit sugar

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12
Q

what are the three disaccharides?

A

lactose, maltose, and sucrose

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13
Q

lactose

A

milk sugar

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14
Q

maltose

A

appears wherever starch is being broken down

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15
Q

sucrose

A

table sugar

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16
Q

what is the most important monosaccharide in the human body?

A

glucose

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17
Q

where can monosaccharides be converted to other needed molecules?

A

liver

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18
Q

polysaccharide

A

another word for complex carbohydrate

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19
Q

starch

A

plant’s storage form of glucose

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20
Q

where is glycogen made and stored?

A

liver and muscle tissues

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21
Q

can the human digestive enzymes break down the chemical bonds of fiber?

A

no

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22
Q

fermentation

A

breakdown of carbohydrates by microorganisms that release small organic compounds along with carbon dioxide and energy

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23
Q

whole grain

A

grains or foods that contain all the essential parts and naturally occurring nutrients of the entire grain seed

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24
Q

soluble fibers

A

food components that readily dissolve in water

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25
what is an example of a soluble fiber?
pectin
26
viscous
sticky, gummy, or gel-like consistency
27
insoluble fibers
tough, fibrous structures of fruits, vegetable, and grains; indigestible
28
diverticula
sacs or pouches that balloon out of the intestinal wall
29
do you need both types of fiber?
yes
30
how do make sure that your digestive tract is healthy?
fiber
31
can fiber prevent weight gain and promote weight loss?
yes
32
what is the best source for fiber?
whole foods
33
what should be increased when fiber is increased?
water intake
34
bran
protective coating around the grain
35
endosperm
bulk of the edible part of the grain; starchy part
36
enriched
addition of nutrients to a refined product
37
germ
nutrient rick inner part of the grain
38
husk
outer, inedible part of the grain
39
refined
process by which the coarse parts of food products are removed
40
what does starch and sugar need to be converted to?
glucose
41
protein-sparing action
action of carbohydrate and fat in providing energy that allows protein to be used for purposes it alone can serve
42
ketone bodies
acidic, water-soluble components that arise during the breakdown of fat when carbohydrate is not available
43
what happens when glucose is absent in the body?
protein and fats are altered
44
ketosis
undesirable high concentration of ketone bodies
45
insulin
hormone secreted by the pancreas in response to a high blood glucose concentration
46
glucagon
hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips
47
the muslces and liver store glucose as _______.
glycogen
48
what hormone regulate blood glucose concentration?
insulin and glucagon
49
glycemic index
ranking of foods according to their potential for raising blood glucose relative to a standard food such as glucose
50
diabetes
metabolic disease characterized by elevated blood glucose and inadequate or ineffective insulin
51
prediabetes
condition in which blood glucose level are higher than normal but not high enough to be diagnosed with diabetes
52
dialysis
treatment of the blood to remove toxic waste substances
53
normal fasting plasma glucose
70-99 mg/dL
54
prediabetes fasting plasma glucose
100-125 mg/dL
55
diabetes fasting plasma glucose
greater than 126 mg/dL
56
type 1 diabetes
autoimmune disease that attacks the pancreas and necessitates an external source of insulin for its management
57
is type 2 diabetes preventable?
yes
58
hypoglycemia
abnormally low blood glucose concentration
59
the dietary monosaccharides include
fructose, glucose, and galactose
60
the polysaccharide that helps form the supporting structures of plants is
cellulose
61
foods rich in soluble fiber lower blood cholesterol
true
62
the fiber rich portion of the wheat kernel is the bran layer
true
63
digestible carbohydrates are absorbed as _____ through the small intestinal wall and are delivered to the liver, which releases _____ into the bloodstream.
monosaccharides and glucose
64
around the world, most people are lactose intolerant
true
65
when blood glucose concentration rises, the pancreas secretes ____, and when blood glucose levels fall, the pancreas secretes _____.
insulin and glucagon
66
the body's use of fat for fuel without the help of carbohydrate results in the production of _____.
ketone bodies
67
for people with diabetes, the risk of heart disease, stroke, and dying on any particular day is cut in half.
false
68
type 1 diabetes is most often controlled by successful weight-loss management.
false
69
type 2 diabetes often improves with a diet that is
controlled in carbohydrates and calories
70
for managing type 2 diabetes, regular physical activity ca help by redistributing the body's fluids.
false
71
fasting hypoglycemia may be caused by all except
lactose intolerance
72
hypoglycemia as a disease is relatively common
false
73
protein foods provide almost no carbohydrate to the US diet with these two exceptions
nuts and legumes
74
fruit punch sweetened with grape juice concentrate as much sugar as fruit punch sweetened with high-fructose corn syrup
true
75
in the US, diets high in refined carbohydrate intakes, particularly added sugars from soft drinks, are often associated with increased body fatness.
true
76
when fructose is consumed in excess of calorie need
it is about as fattening as the same amount of sucrose

Nutrition (6 decks)

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