Nutrition

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Complex Carbohydrates

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-Long chains of sugar units arranged to form starch or fiber (polysaccharides)
-Includes starch, fiber, glycogen

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Simple Carbphydrates

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-Sugars
-glucose, fructose, sucrose, honey, corn syrup, HFCS

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Glycogen

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-Storage form of glucose
-Polysaccharide composed of glucose that is stored by liver and muscle tissues of humans and animals as a storage form of glucose

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Dietary fiber

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Substances that cannot be broken down by human digestive enzymes but are somewhat vulnerable to breakdown by the enzymes of bacteria that reside in our digestive tract

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Protein-Sparing Action

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

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Glucagon

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

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Insulin

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-A hormone secreted from the pancreas that regulates glucose entry into all tissues (primarily muscle, liver and adipose cells)
-regulates glucose metabolism

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Name three main facts about glucose

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1. Meets immediate energy needs
2. Stored in liver and muscles
3. Converts to fat

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Glycemic Effect

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A measure if the extent to which a food raises the blood-glucose levels as compared with pure glucose

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Lipid

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A family of organic compounds soluble in organic solvents but not in water.
1. tryglycerides
2. phospholipids
3. sterols

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Essential Fatty Acids

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Fats that the body needs but cannot make in sufficient amounts to meet needs

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Saturation

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Refers to the number of hydrogens a fatty acid chain is holding

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Lipoproteins

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Clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph

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Low-density lipoproteins

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transport lipids from the liver to other tissues such as muscle and fat. They contain a laerge portion of protein

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High-density lipoproteins

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Critical for the process of carrying cholesterol from body cells to the liver for dismantling and disposal.
-contains large proportion of protein

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Oxidation

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The interaction of a compound with oxygen; in this case, a damaging effect by a chemically reactive form of oxygen

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Dietary antioxidants

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substances in good that sigificantly decrease the damaging effects of reactive compound, such as reactive forms of oxygen and nitrogen on tissue functioning

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Elevated LDL

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Cholesterol that forecasts heart disease and artery disease

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Elevated HDL

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Cholesterol with significantly lower disease risk

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Trans-fatty acids

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Fatty acids with unusual shapes that can arise when polyunsaturated oils are hydrogenated

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Essential nutrient

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1. Must be present in the body for normal bodily functioning
2. The body cannot produce sufficient quanitities
3. It must be consumed in the diet