Chapter 5

Question 1

carbohydrates

Answer 1

class of nutrients that is a major source of energy for the body

Question 2

monosaccharide

Answer 2

simple sugar that is the basic molecule of carbohydrates

Question 3

glucose

Answer 3

monosaccharide that is a primary fuel for muscles and other cells; “blood sugar”

Question 4

fructose

Answer 4

monosaccharide in fruits, honey, and certain vegetables; “fruit sugar”

Question 5

galactose

Answer 5

monosaccharide that is a component of lactose

Question 6

disaccharide

Answer 6

simple sugar comprised of two monosaccharides

Question 7

maltose

Answer 7

disaccharide composed of two glucose molecules; “malt sugar”

Question 8

sucrose

Answer 8

disaccharide composed of a glucose and a fructose molecule; “table sugar”

Question 9

lactose

Answer 9

disaccharide composed of a glucose and a galactose molecule; “milk sugar”

Question 10

high-fructose corn syrup (HFCS)

Answer 10

syrup obtained from the processing of corn

Question 11

sugar alcohols

Answer 11

alternative sweeteners used to replace sucrose in some sugar-free foods; sorbitol, xylitol, and mannitol

Question 12

complex carbohydrates

Answer 12

carbohydrates comprised of three or more monosaccharides bonded together

Question 13

polysaccharides

Answer 13

carbohydrates comprised of 10 or more monosaccharides bonded together

Question 14

oligosaccharides

Answer 14

carbohydrates comprised of three to 10 monosaccharides bonded together

Question 15

raffinose

Answer 15

nondigestible oligosaccharide made of three monosaccharides

Question 16

stachyose

Answer 16

nondigestible oligosaccharide made of four monosaccharides

Question 17

starch

Answer 17

storage polysaccharide in plants; composed of amylose and amylopectin

Question 18

glycogen

Answer 18

highly branched storage polysaccharide in animals

Question 19

dietary fiber (“fiber”)

Answer 19

nondigestible plant material; most types are polysaccharides

Question 20

soluble fiber

Answer 20

forms of dietary fiber that dissolve or swell in water; include pectins, gums, mucilages, and some hemicelluloses

Question 21

insoluble fiber

Answer 21

forms of dietary fiber that generally do not dissolve in water; include cellulose, hemicelluloses, and lignin

Question 22

pancreatic amylase

Answer 22

enzyme secreted by the pancreas that breaks down starch into maltose molecules

Question 23

maltase

Answer 23

enzyme that splits maltose into two glucose molecules

Question 24

sucrase

Answer 24

enzyme that splits sucrose into glucose and fructose

Question 25

lactase

Answer 25

enzyme that splits lactose into glucose and galactose

Question 26

resistant starches

Answer 26

starches found in seeds, legumes, whole grains, and some fruits and vegetables that resist digestion and are not broken down in the human GI tract

Question 27

insulin

Answer 27

hormone secreted from the beta cells of the pancreas that contributes to a decrease in blood glucose levels

Question 28

glucagon

Answer 28

hormone secreted from the alpha cells of the pancreas that contributes to an increase in blood glucose levels

Question 29

lipolysis

Answer 29

process by which triglycerides (fats) are broken down into and glycerol and fatty acids, which are released into the bloodstream

Question 30

ketoacidosis

Answer 30

condition that occurs in the absence of insulin when excess acetoacetate and beta-hydroxybutyrate in the bloodstream lower the blood’s pH

Question 31

diabetes mellitus (“diabetes”)

Answer 31

group of serious, chronic conditions characterized by abnormal glucose, fat, and protein metabolism

Question 32

hyperglycemia

Answer 32

abnormally elevated blood glucose levels

Question 33

type 1 diabetes

Answer 33

autoimmune disease that results in destruction of the beta cells of the pancreas; as a result, insulin must be supplied to the affected person regularly through exogenous sources

Question 34

type 2 diabetes

Answer 34

most common type of diabetes; beta cells of the pancreas produce insulin, but the hormone’s target cells are insulin-resistant, leading to elevated blood glucose levels

Question 35

gestational diabetes

Answer 35

type of diabetes that can develop during pregnancy

Question 36

hemoglobin A1c (HbA1c)

Answer 36

glycated hemoglobin; blood test used to measure a person’s average blood glucose over several months

Question 37

glycemic index (GI)

Answer 37

tool to measure the body’s insulin response to a carbohydrate-containing food

Question 38

glycemic load (GL)

Answer 38

tool to measure the body’s insulin response to a carbohydrate-containing food; similar to the glycemic index but also factors in the total carbohydrate content of a typical serving size of the food

Question 39

hyperinsulinemia

Answer 39

condition in which the pancreas releases an excessive amount of insulin; over time, condition may contribute to the development of type 2 diabetes

Question 40

hypoglycemia

Answer 40

condition that occurs when blood glucose level is too low

Question 41

epinephrine (adrenaline)

Answer 41

hormone produced by the adrenal glands; secreted in response to declining blood glucose levels

Question 42

reactive hypoglycemia (postprandial hypoglycemia)

Answer 42

low blood glucose that occurs within 4 hours of eating