Ncsf Chapter 7 Nutrition: Energy Yielding Nutrients

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The simplest form of carbohydrates, comprised of one saccharide molecule.

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Monosaccharides

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A simple form of carbohydrate, comprised of two monosaccharides.

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Discaccharides

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A form of carbohydrate, consisting of a number of monosaccharides.

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Polysaccharides

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Sugar molecules that are strung together in long, complex chains.

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Complex Carbohydrates

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The main storage carbohydrate found primarily in the liver and muscles.

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Glycogen

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A complex carbohydrate found in seeds, fruits, and stem plants and more notably, in corn, rice, potatoes, and wheat

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Starch

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Indigestible plant matter, consisting primarily of polysaccharides that when consumed increase water absorption and intestinal peristalsis.

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Fiber

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Oats/oat bran, dried beans, nuts, barley, and vegetables such as carrots.

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Soluble fiber sources

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Dark green/leafy vegetables, fruit skins, corn bran, and seeds.

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Insoluble fiber sources

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A simple sugar (monosaccharide) used as the primary fuel source by most cells in the body to generate energy.

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Glucose

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A sweet sugar (monosaccharide) found primarily in fruits.

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Fructose

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A simple sugar (monosaccharide) found in dairy products.

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Galactose

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A disaccharide in dairy products that hydrolyzes to yield glucose and galactose.

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Lactose

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A white sugar formed during the digestion of starch.

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Maltose

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A disaccharide found in many plants and used as a sweetener, which is more commonly known as table sugar.

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Sucrose

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A sweet tasting disaccharide.

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Trehalose

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A rating system for evaluating how different foods affect blood sugar levels.

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Glycemic Index

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A measure of the increase of blood sugar after food consumption.

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Glycemic Response

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A ranking system for carbohydrate content in food portions based on their glycemic index and portion size.

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Glycemic Load

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A physiological response to hunger controlled by chemical receptors being stimulated by the hypothalamus in response to reducing levels of blood glucose.

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Hunger Mechanism

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An instinctive physical desire or caloric need.

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Appetite

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The increment in energy expenditure above resting metabolic rate due to the cost of processing food for storage and use

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Thermic effect of food

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The body's preferential utilization of fats and carbohydrates instead of protein for energy.

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Protein Sparing Mechanism

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Oils or fats containing one or two different types of compounds.

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Simple Lipids

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Phospholipids and glycol-lipids, which frequently contain three or more chemical identities.

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Compound Lipids

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Includes sterols and fatty acids.

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Derived Lipids

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Any of a large group of monobasic acids found in animal and vegetable fats and oils.

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Monounsaturated Fatty Acids

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An unsaturated fatty acid with a carbon chain containing more than one double or triple valence bond per molecule.

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Polyunsaturated fatty acids

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A fat, most often of animal origin, that is solid at room temperature, which contains chains of saturated fatty acids

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Saturated Fats

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A complex of lipids and proteins that functions as a transporter of cholesterol in blood, which, at high levels, is associated with an increased risk of atherosclerosis and coronary heart disease (CHD)

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LDL Cholesterol

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Fatty acids with one double bonded carbon in the molecule.

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Monounsaturated Fats

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One of the microscopic particles of fat occurring in chyle and in the blood, especially after a meal high in fat.

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Chylomicrons

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A lipoprotein containing a very large portion of lipids which carry most of the cholesterol from the liver to the tissues.

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Very low density lipoproteins (VLDL)

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An unsaturated fatty acid produced by the partial hydrogenation of vegetable oils.

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Trans fatty acids

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The act of combining with hydrogen

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Hydrogenation

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Any of the polyunsaturated fatty acids which are required in the diet of mammals.

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Essential fatty acids

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An Omega-3 unsaturated fatty acid considered essential to the human diet.

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Linolenic Acids

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An Omega-6 unsaturated fatty acid, considered essential to the human diet.

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Linoleic Acids

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Eight of the 20 amino acids that the body cannot synthesize that must be consumed in the diet.

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Essential amino acids.

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A food source that contains adequate amounts of the essential amino acids.

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Complete Protein

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A food source that does not contain adequate amounts of the essential amino acids.

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Incomplete Protein

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Leucine, Isoleucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine.

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Essential Amino Acids

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Daily Recommended Intake

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10% - 15% Protein

< 30% Fat

55% - 60% Carbohydrates

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Fructose, Galactose, and Glucose

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Monosaccharides

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Lactose, Maltose, Sucrose, and Trehalose

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Disaccharides

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Cellulose, Glycogen, and Starch

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Polysaccharides