Nutrition 206 - 4 Crain

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glucose

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the most abundant sugar in foods and the primary NRG source for your body

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photosysnthesis

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a process by which green plants create carbohydrates using the NRG from sunlight

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chlorophyll

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the green pigment in plants that absorb NRG from the sunlight to begin the process of photosynthesis

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simple carbohydrates

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a category of carbs tat contain a single sugar unit or two sugar units combine. monosaccharides and disaccharides are simple carbs

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monosaccharide

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one sugar unit. there are 3; glucose, fructose, and galactose

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disaccharide

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two sugar units combined. there are 3; sucrose, lactose, and maltose

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complex carbohydrates

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contains many sugar units combined. a polysaccharide is a complex carbohydrate

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polysaccharide

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many sugar units combined. starch, glycogen, and fiber are all polysaccharides

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fructose

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the sweetest of the monosaccharides' also known as fruit sugar

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galactose

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monosaccharide that links with glucose to create the sugar found in dairy foods

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sucrose

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a disaccharide composed of glucose and fructose. also know as table sugar

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maltose

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a disaccharide composed of two glucose units joined

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lactose

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a disaccharide composed of glucose and galactose; aka milk sugar

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starch

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the storage from of glucose in plants

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fiber

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a nondigestable polysaccharide

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glycogen

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the storage form of glucose in humans and animals

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dietary fiber

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nondigestable polysaccharides found in foods

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functional fiber

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the non digestable polysaccharides that are added to foods because of a specific desired effect on health

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soluble fiber

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a type of fiber that dissolves in water and is fermented by intestinal bacteria. many soluble fibers are viscous and have gummy of thickening properties

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insoluble fiber

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a type of fiber that doesn't dissolve in water and is not fermented by intestinal bacteria

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bran

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the indigestible outer shell of the grain kernal

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germ

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in grains, the seed of the grain kernel

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endosperm

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the starchy part of the grain kernel

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refined grain

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goof that are made with only the endosperm of the kernel. the bran and germ are not included

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whole grains

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foods that are made with the entire edible grain kernel: the bran, endosperm, and germ

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enriched grains

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refined grain foods that have folic acid, thiamin, niacin, riboflavin, iron added

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lactose maldigestion

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the inability to digest lactose in foods due to low levels of the enzyme lactase

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lactose intolerant

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when maldigestion of lactose results in symptoms such as nausea, cramps, bloating, flatulence. and diarrhea

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hormones

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protein- or lipid-based chemical substances that act as "messengers" in the body to initiate or direct actions pr processes. insulin, glucagon, and estrogen for example

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insulin

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produced in the pancreas, that directs the glucose from the blood into cells

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glycogenesis

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the process of converting excess glucose into glycogen in your liver and muscle

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glucagon

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hormone that directs glycogenolysis and gluconeogenesis to increase glucose in the blood. glucagon is produced in and released from the pancreas

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glycogenolysis

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the breakdown of glycogen to release glucose

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gluconeogenesis

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the creation of glucose from noncarbohydrate sources, predominantly protein

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ketone bodies

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the by-products of the incomplete breakdown of fat

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ketosis

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the condition of increased ketone bodies in the blood

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naturally occurring sugars

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sugars such as fructose and lactose that are found naturally in fruit and dairy foods

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added sugars

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sugars that are added to processed foods and sweets

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empty calories

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that come with little nutrition. eg, jelly beans high in calories and but no nutrition

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dental caries

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tooth decay or erosion of teeth

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baby bottle tooth decay

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d/t continual exposure to to fermentable sugary liquids

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remineralization

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the repairing of teeth by adding back the mineral lost during tooth decay. saliva can help remineralize teeth

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Diverticulosis

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the existence of diverticula in the linning of your intestines

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Diverticula

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small bulges at weak spots in the colon wall

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Diverticulitis

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infection of the diverticula

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impaired glucose tolerance

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a condition whereby a fasting blood glucose level is higher than normal (>100mg/dl) but not high enough (<126mg/dl) to be classified as diabetes mellitus. also called prediabetes

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hypoglycemia

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a blood glucose level that drops to a lower that 70 mg/dl. hunger, shakiness, dizziness, perspiration, and light-headedess are some signs