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Nutrition > Chapter 4 > Flashcards

Chapter 4 Flashcards

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
Q

what is an example of a soluble fiber?

A

pectin

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26
Q

viscous

A

sticky, gummy, or gel-like consistency

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27
Q

insoluble fibers

A

tough, fibrous structures of fruits, vegetable, and grains; indigestible

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28
Q

diverticula

A

sacs or pouches that balloon out of the intestinal wall

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29
Q

do you need both types of fiber?

A

yes

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30
Q

how do make sure that your digestive tract is healthy?

A

fiber

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31
Q

can fiber prevent weight gain and promote weight loss?

A

yes

32
Q

what is the best source for fiber?

A

whole foods

33
Q

what should be increased when fiber is increased?

A

water intake

34
Q

bran

A

protective coating around the grain

35
Q

endosperm

A

bulk of the edible part of the grain; starchy part

36
Q

enriched

A

addition of nutrients to a refined product

37
Q

germ

A

nutrient rick inner part of the grain

38
Q

husk

A

outer, inedible part of the grain

39
Q

refined

A

process by which the coarse parts of food products are removed

40
Q

what does starch and sugar need to be converted to?

A

glucose

41
Q

protein-sparing action

A

action of carbohydrate and fat in providing energy that allows protein to be used for purposes it alone can serve

42
Q

ketone bodies

A

acidic, water-soluble components that arise during the breakdown of fat when carbohydrate is not available

43
Q

what happens when glucose is absent in the body?

A

protein and fats are altered

44
Q

ketosis

A

undesirable high concentration of ketone bodies

45
Q

insulin

A

hormone secreted by the pancreas in response to a high blood glucose concentration

46
Q

glucagon

A

hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips

47
Q

the muslces and liver store glucose as _______.

A

glycogen

48
Q

what hormone regulate blood glucose concentration?

A

insulin and glucagon

49
Q

glycemic index

A

ranking of foods according to their potential for raising blood glucose relative to a standard food such as glucose

50
Q

diabetes

A

metabolic disease characterized by elevated blood glucose and inadequate or ineffective insulin

51
Q

prediabetes

A

condition in which blood glucose level are higher than normal but not high enough to be diagnosed with diabetes

52
Q

dialysis

A

treatment of the blood to remove toxic waste substances

53
Q

normal fasting plasma glucose

A

70-99 mg/dL

54
Q

prediabetes fasting plasma glucose

A

100-125 mg/dL

55
Q

diabetes fasting plasma glucose

A

greater than 126 mg/dL

56
Q

type 1 diabetes

A

autoimmune disease that attacks the pancreas and necessitates an external source of insulin for its management

57
Q

is type 2 diabetes preventable?

A

yes

58
Q

hypoglycemia

A

abnormally low blood glucose concentration

59
Q

the dietary monosaccharides include

A

fructose, glucose, and galactose

60
Q

the polysaccharide that helps form the supporting structures of plants is

A

cellulose

61
Q

foods rich in soluble fiber lower blood cholesterol

A

true

62
Q

the fiber rich portion of the wheat kernel is the bran layer

A

true

63
Q

digestible carbohydrates are absorbed as _____ through the small intestinal wall and are delivered to the liver, which releases _____ into the bloodstream.

A

monosaccharides and glucose

64
Q

around the world, most people are lactose intolerant

A

true

65
Q

when blood glucose concentration rises, the pancreas secretes ____, and when blood glucose levels fall, the pancreas secretes _____.

A

insulin and glucagon

66
Q

the body’s use of fat for fuel without the help of carbohydrate results in the production of _____.

A

ketone bodies

67
Q

for people with diabetes, the risk of heart disease, stroke, and dying on any particular day is cut in half.

A

false

68
Q

type 1 diabetes is most often controlled by successful weight-loss management.

A

false

69
Q

type 2 diabetes often improves with a diet that is

A

controlled in carbohydrates and calories

70
Q

for managing type 2 diabetes, regular physical activity ca help by redistributing the body’s fluids.

A

false

71
Q

fasting hypoglycemia may be caused by all except

A

lactose intolerance

72
Q

hypoglycemia as a disease is relatively common

A

false

73
Q

protein foods provide almost no carbohydrate to the US diet with these two exceptions

A

nuts and legumes

74
Q

fruit punch sweetened with grape juice concentrate as much sugar as fruit punch sweetened with high-fructose corn syrup

A

true

75
Q

in the US, diets high in refined carbohydrate intakes, particularly added sugars from soft drinks, are often associated with increased body fatness.

A

true

76
Q

when fructose is consumed in excess of calorie need

A

it is about as fattening as the same amount of sucrose

Nutrition (6 decks)

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