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294 Cards in this Set
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Compounds composed of carbon, oxygen, and hydrogen arranged as monosaccharides or multiples of monosaccharides. Most, but not all of these have a ration of one carbon molecule to one water molecule.
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carbohydrates
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Monosaccharides and disaccarides
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simple carbohydrates (sugars)
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Polysaccharides composed of straight or branched chains of monosaccharides
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complex carbohydrates (starches and fibers)
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Simple carbohydrates
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the sugars
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Complex carbohydrates
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the starches and fibers
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Most of the monosaccharides important in nutrition are these, simple sugars with six atoms of carbon and the formula C6H12O6.
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hexoses (hex means six)
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Carbohydrates of the general formula CnH2nOn that typically form a single ring.
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monosaccharides
mono - one saccharide - sugar |
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A monosaccharide; sometimes known as blood sugar or dextrose
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glucose
ose - carbohydrate |
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A monosaccharide, sometimes known as fruit sugar or levulose. This is found abundantly in fruits, honey and saps.
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fructose
fruct (fruit) |
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A monosaccharide; part of the disaccharide lactose
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galactose
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Pairs of monosaccharides linked together.
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disaccharides
di - two |
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This type of reaction splits a molecule into two, with H added to one and OH added to the other (from water)
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hydrolysis
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A chemical reaction in which two reactants combine to yield a larger product
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condensation
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A disaccharide composed of two glucose unites; sometimes known as malt sugar
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maltose
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A disaccharide composed of glucose and fructose; commonly known as table sugar, beet sugar,or cane sugar. This occurs in many fruits and some vegetables and grains.
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sucrose
sucro - sugar |
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A disaccharide composed of glucose and galactose; commonly known as milk sugar
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lactose
lact - milk |
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Compounds composed of many monosaccharides linked together.
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polysaccharides
poly - many |
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An intermediate string of three to ten monosaccharides
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oligosaccharide
oligo - few |
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An animal polysaccharide composed of glucose; manufactured and stored in the liver and muscles as a storage form of glucose. Is not a significant food source of carbohydrate and is not counted as one of the complex carbohydrates in foods
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glycogen
glyco - glucose gen - gives rise to |
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Plant polysaccharides composed of glucose
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starches
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In plant foods, the nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by GI tract bacteria.
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dietary fibers
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Include cellulose, hemicelluloses, pectins, gums, and mucilages and nonpolysaccharides lignins, cutins, and tannins
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dietary fibers
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Indigestible food components that dissolve in water to form a gel.
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soluble fibers
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An example is pectin from fruit, which is used to thicken jellies
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soluble fibers
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A gel-like consistency
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viscous
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Indigestible food components that do not dissolve in water
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insoluble fibers
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Examples are tough, fibrous structures found in the strings of celery and the skins of corn kernels
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insoluble fibers
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Monosaccharides: Glucose, Fructose, Galactose
and Disaccharides: Maltose, Sucrose, Lactose |
Simple Carbohydrates (Sugars)
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Polysaccharides: Glycogen, Starches, Fibers
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Complex Carbohydrates
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Occur naturally in intact plants
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dietary fibers
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Have been extracted from plants or manufactured and have beneficial effects in human beings
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functional fibers
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The sum of dietary fibers and functional fibers
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total fibers
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Humman enzymes cannot digest this
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cellulose
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Starches that escape digestion and absorption in the small intestine of healthy people
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resistant starches
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A nonnutrient component of plant seeds; also called phytate
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phytic acide
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Occurs in the husks of grains, legumes, and seeds and is capable of binding minerals such as zinc, iron, calcium, magnesium, and copper in insoluble complexes in the intestine, which the body excretes unused.
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phytic acid
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The short chains of glucose units that result from the breakdown of starch are known as these
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dextrins
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A portion of food swallowed at one time
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bolus
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In general, a word ending in this identifies an enzyme
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-ase
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The beginning of a word ending in -ase identifies what
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the molecule that the enzyme works on
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Starches and sugars are called these
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available carbohydrates
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Human digestive enzymes break these down for the body's use
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available carbohydrates
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Fibers are called these
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unavailable carbohydrates
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Human digestive enzymes cannot break their bonds
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unavailable carbohydrates
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An enzyme that hydrolyzes amylose (a form of starch)
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amylase
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Amylase is this - an enzyme that breaks down carbohydrates
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carbohydrase
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The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal. This determines how much time passes between meals
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satiety
sate = to fill |
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An enzyme that hydrolyzes maltose
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maltase
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An enzyme that hydrolyzes sucrose
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sucrase
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An enzyme that hydrolyzes lactose
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lactase
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These secrete saliva into the mouth to moisten the food
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salivary glands
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This salivary enzyme begins digestion
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amylase
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The stomach acid does this to salivary enzymes, halting starch digestion
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inactivates
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What organ produces an amylase that is released through the pancreatic duct into the small intestine
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pancreas
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The mechanical action of what organ crushes and tears fiber in food and mixes it with saliva to moisten it for swallowing
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mouth
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Is fiber digested in the stomach?
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no, and it delays gastric emptying
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Is fiber digested in the small intestine?
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no, and it delays absorption of other nutrients
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A condition that results from inability to digest the milk sugar lactose; characterized by bloating, gas, abdominal discomfort, and diarrhea.
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lactose intolerance
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Caused by an immune reaction to the protein in milk
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milk allergy
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A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides (glucose and galactose)
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lactase deficiency
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80% Southeast Asians
80% Native Americans 75% African Americans 70% Mediterranean peoples 60% Intuits 50% Hispanics 20% Caucasians <10% Northern Eurpoeans |
Estimated prevalence of lactose intolerance
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A fermented milk created by adding Lactobacillus acidophilus and other bacteria that break down lactose to glucose and galactose, producing a sweet, lactose-free product
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kefir
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The end product of carbohydrate digestion; these enter the capillaries of the intestinal wall
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monosaccharides
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The study of sugars
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glycobiology
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Supply most of the energy in a healthful diet
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the carbohydrates of grains, vegetables, fruits, and legumes
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The making of glucose from a noncarbohydrate source
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gluconeogenesis
gluco= glucose neo= new genesis = making |
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The action of carbohydrates (and fat) in providing energy that allows protein to be used for other purposes
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protein-sparing action
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Normal blood glucose (fasting)
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70 to 100 mg/dL
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The maintenance of constant internal conditions by the body's control systems
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homeostasis
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The product of incomplete breakdown of fat when glucose is not available in the cells
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ketone bodies
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An undesirably high concentration of ketone bodies in the blood and urine
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ketosis
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The equilibrium in the body between acid and base concentrations
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acid-base balance
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A hormone secreted by special cells in the pancreas in response to (among other things) increased blood glucose concentration.
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insulin
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The primary role is to control the transport of glucose from the bloodstream into the muscle and fat cells
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insulin
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A hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration and elicits release of glucose from liver glycogen stores
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glucagon
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A hormone of the adrenal gland that modulates the stress response; formerly called adrenaline
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epinephrine
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When administered by injection, this counteracts anaphylactic shock by opening the airways and maintaining heartbeat and blood pressure
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epinephrine
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When a person eats, blood glucose _____________
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rises (intestine)
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High blood glucose stimulates the pancreas to release ____________
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insulin
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Insulin stimulates the uptake of _____________ into cells and storage as ____________in the liver and muscles.
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glucose
glycogen |
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Insulin stimulates the conversion of excess ____________into fat for storage
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glucose
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As the body's cells use glucose, blood levels _____________
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decline
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Low blood glucose stimulates the pancreas to release ____________ into the bloodstream
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glucagon
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Glucagon stimulates liver cells to break down ____________ and release _________into the blood
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glycogen
glucose |
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The stress hormone epinephrine and other hormones also bring _________out of storage
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glucose
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Blood glucose (fasting)
Prediabetes Diabetes |
100 to 125 mg/dL Prediabetes
126 mg/dL Diabetes |
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The condition of having blood glucose levels higher than normal, but below the diagnosis of diabetes, is sometimes called this
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prediabetes
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This term reflects both the glycemic index and the amount of carbohydrate
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glycemic load
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A chronic disorder of carbohydrate metabolism, usually resulting from insufficient or ineffective insulin
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diabetes
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The less common type of diabetes in which the pancreas fails to produce insulin
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type 1 diabetes
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The more common type of diabetes in which the cells fail to respond to insulin
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type 2 diabetes
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An abnormally low blood glucose concentration
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hypoglycemia
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The extent to which a food raises the blood glucose concentration and elicits an insulin response
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glycemic response
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A method of classifying foods according to their potential for raising blood glucose
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glycemic index
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Glycemic load of
peanuts, soybeans, cashews, cherries, barley, milk, kidney beans, garbonzo beans, butter beans |
low
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Glycemic load of
Yogurt, tomato juice, navy beans, apples, pears, apple juice, bran cereals, black-eyed peas, peaches, chocolate, pudding, grapes, macaroni, carrots, green peas, baked beans, rye bread, orange juice, banana, wheat bread, corn, pound cake, brown rice, cola, pineapple, ice cream, raisins, white rice, couscous |
medium
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Glycemic load of
watermelon, popcorn, bagel, pumpkin, doughnut, sports drinks, jelly beans, cornflakes, baked potato, white bread |
high
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As an additive, sugar: ___________flavor
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enhances
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As an additive, sugar: supplies __________and color to baked goods
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texture
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As an additive, sugar: Provides fuel for ______________, causing bread to rise or producing alcohol
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fermentation
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As an additive, sugar: Acts as a bulking agent in ____________ and ________________
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ice cream and baked goods
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As an additive, sugar: Acts as a _______________in jam
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preservative
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As an additive, sugar: balances the _________of tomato-and vinegar-based products
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acidity
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Sugars and syrups used as an ingredient in the processing and preparation of foods such as breads, cakes, beverages, jellies, and ice cream as well as sugars eaten separately or added to foods at the table
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added sugars
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Refined white sugar crystals to which manufacturers have added molasses syrup with natural flabor and color, 91 to 96% pure surcrose
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brown sugar
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Finely powdered sucrose, 99.9% pure
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confectioners' sugar
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Corn syrup and sugars derived from corn
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corn sweeteners
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A syrup made from cornstarch that has been treated with acid, high temperatures, and enzymes that produce glucose, maltose, and dextrins.
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corn syrup
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An older name for glucose
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dextrose
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Crystalline sucrose, 99.9% pure.
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granulated sugar
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A syrup made from cornstarch that has been treated with an enzyme that converts some of the glucose to the sweeter fructose, made especially for use in processed foods and beverages, where it is the predominant sweetener
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high-fructose corn syrup (HFCS)
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With a chemical structure similar to sucrose, this has a fructose content of 42, 55, or 90%, with glucose making up the remainder
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high-fructose corn syrup (HFCS)
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Sugar (mostly sucrose) formed from nectar gathered by bees
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honey
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An enzyme splits the sucrose into glucose and fructose for this product. Composition and flavor vary, but it always contains a mixture of sucrose, fructose and glucose
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honey
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A mixture of glucose and fructose formed by the hydrolysis of sucrose in a chemical process; sold only in liquid form and sweeter than sucrose
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invert sugar
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This is used as a food additive to help preserve freshness and prevent shrinkage
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invert sugar
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An older name for fructose
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levulose
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A sugar (mostly sucrose) purified from the concentrated sap of the sugar maple tree
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maple sugar
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The thick brown syrup produced during sugar refining
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molasses
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This retains residual sugar and other by-products and a few minerals; the blackstrap version contains significant amounts of calcium and iron
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molasses
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The first crop of crystals harvested during sugar processing
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raw sugar
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This cannot be sold in the United States because it contains too much filth (dirt, insect fragments, and the like). Sugars sold as this domestically have actually gone through over half of the refining steps
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raw sugar
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Sugar produced using the same refining process as white sugar, but without the bleaching and anti-caking treatment
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turbinado sugar
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Traces of molasses give this sugar its sandy color
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turbinado sugar
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Pure sucrose or "table sugar", produced by dissolving, concentrating, and recrystalizing raw sugar
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white sugar
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Limit between-meal snacks containing sugar and starches to prevent these
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dental carries
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Brush and floss regularly to prevent these
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dental carries
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If brushing and flossing are not possible, at least rinse with water to prevent these
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dental caries
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Dental caries begin when ________dissolves the enamel that covers the tooth
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acid
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If not repaired, the ________in dental caries may penetrate the dentin and spread into the pulp of the tooth, causing inflammation, abscess, and possible loss of the tooth
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decay
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Decay of teeth
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dental caries
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A gummy mass of bacteria that grows on teeth and can lead to dental caries and gum disease
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dental plaque
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You receive about the same amount and kinds of sugars from an orange as from a tablespoon of _____________, but the packaging makes a big nutrition difference
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honey
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A neurotransmitter important in sleep regulation, appetite control, intestinal motility, obsessive-compulsive behaviors, and mood disorders
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serotonin
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USDA Food Guide amounts of added sugars that can be included as discretionary kcalories when food choices are nutrient dense and fat is less than or equal to 30%- for a 2000 kcal diet
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8 tsp
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1 tsp white sugar = how much brown sugar, candy, corn sweetener or corn syrup, honey, jam or jelly, maple sugar or maple syrup, molasses or catsup
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1 tsp
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1 tsp white sugar = how much of a carbonated soda
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1 1/2 oz
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For perspective, each of these contains about _______kcal:
40 oz cola 1/2 c honey 125 jelly beans 23 marshmallows 30 tsp sugar |
500 kcal
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Foods rich in _______ and __________ offer many health benefits
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starch and fiber
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Consuming 5 to 10 grams of ________________reduces blood cholesterol by 3-5%.
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soluble fiber
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RDA for carbohydrate
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130 g/day
45 to 65% of energy intake |
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Daily Value for carbohydrate - based on 60% of 2000 kcal diet
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300 g carbohydrate
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Eat whole grain __________that contain greater than or equal to 5 g fiber per serving for breakfast
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cereals
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To increase your fiber intake, eat _____vegetables
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raw
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To increase fiber intake, eat fruits and vegetables with their _______on
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skins
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To increase fiber intake, add ________to soups, salads, and casseroles
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legumes
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To increase fiber intake, eat fresh and dried _______for snacks
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fruit
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Daily Value of Fiber based on 11/5g/1000 kcal
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25 g of fiber
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The estimated amount of a sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect
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ADI - Acceptable Daily Intake
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An artificial sweetener composed of an organic salt that has been approved for use in both the US and Canada.
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acesulfame potassium
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Another name for acesulfame potassium, because this added letter is the chemical symbol for potassium
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acesulfame-K
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An artificial sweetener composed of two amino acids (alanine and apartic acid); FDA approval pending
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alitame
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Sugar substitutes that provide negligible, if any, energy.
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artificial sweeteners
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Sometimes called nonnutritive sweeteners
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artificial sweeteners
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An artificial sweetener composed of two amino acids (phenylalanine and aspartic acid); approved for use in both the US and Canada
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aspartame
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An artificial sweetener that is being considered for approval in the US and is available in Canada as a tabletop sweetener, but not as an additive
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cyclamate
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An artificial sweetener composed of two amino acids (phenylalanine and aspartic acid); approved for use in the US
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neotame
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Sweeteners that yield no energy or insignificant energy in some cases
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nonnutritive sweeteners
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Sweeteners that yield energy, including both sugars and sugar replacers
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nutritive sweeteners
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An artificial sweetener that has been approved for use in the US. In Canada, approved for use in foods and beverages is pending; currently available only in pharmacies and only as a tabletop sweetener, not as an additive
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saccharin
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A South American shrub whose leaves are used as a sweetener; sold in the US as a dietary supplement that provides sweetness without kcalories
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stevia
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An artificial sweetener approved for use in the US and Canada
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sucralose
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Sugarlike compounds that can be derived from fruits or commercially produced from dextrose
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sugar replacers
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Also called sugar alcohols or polyols
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sugar replacers
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These are absorbed more slowly than other sugar and metabolized differently in the human body; they are not readily utilized by ordinary mouth bacteria
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sugar replacers
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Examples are maltitol, mannitol, sorbitol, xylitol, isomalt, and lactitol
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sugar replacers
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A monosaccharide structurally similar to fructose that is incompletely absorbed and thus provides only 1.5 kcalories per gram; approved for use as a "generally recognized as safe" ingredient
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tagatose
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Average Aspartame Contents of 12 oz diet soft drink
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170 mg
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Average Aspartame contents of 8 oz powdered drink
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100 mg
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Average Aspartame contents of 8 oz sugar-free yogurt
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124 mg
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Average Aspartame contents of 4 oz gelatin dessert
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80 mg
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Average Aspartame contents of 1 packet sweetener
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35 mg
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The three monosaccharides C6H12O6
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Glucose
Fructose Galactose |
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There are _____disaccharides, each containing glucose.
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three
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The chemical bond of maltose
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glucose + glucose
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The chemical bond of sucrose
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glucose + fructose
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The chemical bond of lactose
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glucose + galactose
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The sweetest of the sugars
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fructose
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Occurs naturally as a single sugar in only a few foods
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galactose
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Commonly known as blood sugar
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glucose
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This contributes half o the energy (kcal) provided by fat-free milk
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lactose
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Found to only a limited extent in meats and not at all in plants
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glycogen
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The human body stores glucose as glycogen, but plant cells store glucose as
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starches
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This is only a minor constituent of a few foods, most notably barley
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maltose
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The complex carbohydrates contain many glucose units and, in some cases, a few other monosaccharides strung together as
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polysaccharides
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The three types of polysaccharides that are important in nutrition
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glycogen
starches fibers |
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__________is found to only a limited extent in meats and not at all in plants
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glycogen
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The human body stores glucose as ___________ - many glucose molecules linked together in highly branched chains
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glycogen
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When the hormonal message "release energy" arrives at the glycogen storage sites in a liver or muscle cell, enzymes respond by attacking the many branches of glycogen simultaneously, making a surge of __________available
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glucose
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The human body stores glucose as _____________, but plant cells store glucose as _____________
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glycogen
starches |
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Long,branched or unbranched chains of hundreds or thousands of glucose molecules linked together
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starches
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When you eat a plant food, your body hydrolyzes the ___________to ___________and uses the glucose for its own energy purposes
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starch to glucose
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All _________foods come from plants
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starchy
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_______________are the structural parts of plants and thus are found in all plant derived foods - vegetables, fruits, whole grains and legumes.
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dietary fibers
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Starches are also these
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polysaccharides
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Dietary fiber differs from starches in that the bonds between their monosaccharides cannot be broken down by ______________in the body
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digestive enzymes
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Dietary fiber that dissolves in water, form gels (viscous), and are easily digested by bacteria in the colon (fermentable)
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soluble fibers
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Soluble fibers that form gels
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viscous
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soluble fibers that are easily digested by bacteria in the colon
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fermentable
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Commonly found in oats, barley, legumes, and citrus fruits, ____________are most often associated with protecting against heart disease and diabetes by lowering blood ________and _______levels respectively
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soluble fibers
cholesterol glucose |
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Fibers that do not dissolve in water, do not form gels (nonviscous) and are less readily fermented.
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Insoluble fibers
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Fibers that do not form gels
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nonviscous
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Type of fiber found mostly in whole grains (bran ) and vegetables, promotes bowel movements and alleviates constipation
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insoluble fiber
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When dietary fibers have been extracted from plants or manufactured and then added to foods or used in supplements they are called ____________fibers - if they have beneficial health effects.
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functional fibers
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___________in cereal is a dietary fiber, but when consumed as a supplement to alleviate constipation, it is considered a functional fiber
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cellulose
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A few _________are classified as dietary fibers.
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starches
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These starches escape digestion and absorption in the small intestine
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resistant starches
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Although not classified as a dietary fiber, _________________ acid is often found accompanying them in the same foods.
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phytic
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The ultimate goal of digestion and absorption of sugars and starches is to break them into small molecules - chiefly ____________ - that the body can absorb and use
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glucose
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Large starch molecules require ___________breakdown
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extensive
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Disaccharides need only be broken down how many times
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once
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How many times do monosaccharides need to be broken down?
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not at all
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The initial splitting of carbohydrates begins in the _______; the final splitting and absorption occur in the ______________; and conversion to a common energy currency (glucose) takes place in the __________.
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mouth
small intestine liver |
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The salivary enzyme
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amylase
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In the mouth, thoroughly chewing high-fibers foods slows eating and stimulates the flow of ___________
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saliva
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In the stomach, the swallowed bolus mixes with the stomach's acid and protein-digesting enzymes, which inactivate ___________________
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salivary amylase
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The feeling of fullness
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satiety
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The _____________performs most of the work of carbohydrate digestion
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small intestine
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A major carbohydrate-digesting enzyme, ___________, enters the intestine via the pancreatic duct and continues breaking down the polysaccharides to shorter glucose chains and maltose
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pancreatic amylase
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Maltase breaks maltose into
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two glucose molecules
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Sucrase breaks sucrose into
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one glucose and one fructose molecule
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Lactase breaks lactose into
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one glucose and one galactose molecule
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Within ______to _____hours after a meal, all the sugars and most of the starches have been digested
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1 to 4
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____________is unique in that it can be absorbed to some extent through the lining of the mouth
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glucose
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For the most part, nutrient absorption takes place in the small intestine
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glucose
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Glucose and galactose travers the cells lining the small intestine by
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active transport
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Fructose is absorbed in the small intestine by this, it slows its entry and produces a smaller rise in blood glucose
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facilitated diffusion
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Unbranched chaines of _________are digested slowly and produce a smaller rise in blood glucose than branched chains,which have many more places for enzymes to attack and release glucose rapidly
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starch
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The salivary enzyme _______begins digestion
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amylase
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Stomach acid inactivates ____________enzymes, halting starch digestion
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sailvary
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The pancreas produces an amylase called __________that is released through the pancreatic duct into the small intestine
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pancreatic amylase
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In the ___________, fiber is not digested and it delays gastric emptying
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stomach
and small intestine |
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In the _________most fiber passes through the digestive tract and bacterial enzymes digest fiber
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large intestine
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All disaccharides provide at least one __________molecule directly, and they can provide another one indirectly - through the conversion of fructose and galactose
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glucose
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Monosaccharides travel to the liver via the
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portal vein
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IN the liver, galactose and fructose are converted to
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glucose
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When more ___________is consumed than the available lactase can handle, these molecules remain in the intestine undigested
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lactose
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When lactose molecules remain in the intestine undigested, they attract water and cause bloating, abdominal discomfort and diarrhea - the symptoms of this
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lactose intolerance
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This may develop when the intestinal villi are damaged by disease, certain medicines, prolonged diarrhea or malnutrition
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lactase deficiency
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Managing __________intolerance requires some dietary changes, although total elimination of milk products usually is not necessary
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lactose
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In many cases, lactose -intolerant people can tolerate fermented milk products such as ________and ___________
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yogurt and kefir
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Because people's tolerance to lactose varies widely, lactose-restricted diets must be highly ________________
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individualized
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People who consume few or no milk products must take care to meet _________, vitamin ____, and ________needs.
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riboflavin
vitamin D calcium |
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The primary role of the available carbohydrates in human nutrition is to supply the body's cells with _________for __________
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glucose for energy
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_________contributes most to the bodies glucose supply
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starch
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Sugars attached to a protein change the protein's _______and function; when they bind to lipids in a cell's membrane, sugars alter the way cells recognize each other
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shape
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_________cells coated with sugar molecules are able to sneak by the cells of the immune system
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cancer
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Glucose plays the central role in ____________metabolism
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carbohydrate
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The _________stores about 1/3 of the body's total glycogen and releases glucose into the bloodstream as needed
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liver
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After a meal, blood glucose ________, and liver cells link the excess glucose molecules by condensation reactions into long, branching chains of glycogen
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rises
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When blood glucose _________, the liver cells break glycogen by hydrolysis reactions into single molecules of glucose and release them into the bloodstream
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falls
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Glycogen holds _______and therefore, is rather bulky
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water
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The body can store only enough glycogen to provide energy for relatively _________periods of time
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short
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To keep providing glucose to meet the body's energy needs, a person has to eat dietary carbohydrate ____________
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frequently
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__________can not be converted to glucose to any significant extent
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fat
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__________can be converted to glucose to some extent, but it has jobs of its own that no other nutrient can do.
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protein
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The conversion of protein to glucose, literally the making of new protein
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gluconeogenesis
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If blood glucose falls below normal a person may become _________and weak; if it rises above normal, a person may become ____________
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dizzy
fatigued |
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Blood glucose homeostasis is regulated primarily by to hormones ___________which moves glucose from the blood into the cells, and _________which brings glucose out of storage when necessary
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insulin
glucagon |
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Brings glucose out of storage when necessary
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glucagon
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After a meal, as blood glucose rises, special cells of the pancreas respond by secreting ___________into the blood
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insulin
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In general, the amount of __________secreted corresponds with the rise in glucose
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insulin
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When blood glucose falls (as occurs between meals), other special cells of the pancreas respond by secreting ________into the blood
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glucagon
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__________raises blood glucose by signaling the liver to break down its glycogen stores and release glucose into the blood for use by all the other body cells
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glucagon
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Elevated blood glucose returns to normal levels as excess glucose is stored as ________and __________
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glycogen
fat |
|
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The fight or flight hormone
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epinephrine
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In ___________blood glucose surges after a meal and remains above normal levels because insulin is either inadequate or ineffetive
|
diabetes
|
|
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The less common type of diabetes, the pancreas fails to produce insulin
|
type 1 diabetes
|
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The more common type of diabetes, the cells fail to respond to insulin
|
type 2 diabetes
|
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_________can precipitate type2 diabetes, the best preventative measure is to maintain a healthy body weight
|
obesity
|
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In healthy people, blood glucose ________after eating and then gradually ________back into the normal range
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rises
falls |
|
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Should blood glucose drop below normal, a person would experience weakness, rapid heartbeat, sweating, anxiety, hunger, and trembling . This is called
|
hypoglycemia
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____________in healthy people is rare
|
hypoglycemia
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This refers to how quickly glucose is absorbed after a person eats, how high blood glucose rises, and how quickly it returns to normal
|
glycemic response
|
|
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Slow absorption, a modest rise in blood glucose and a smooth return to normal (desirable)
|
low glycemic response
|
|
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Fast absorption, a surge in blood glucose, and an overreaction that plunges glucose below normal (less desirable)
|
high glycemic response
|
|
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A method of classifying foods according to their potential to raise blood glucose
|
glycemic index
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Lowering the ___________of the diet may improve blood lipids and reduce the risk of heart disease as well
|
glycemic index
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The usefulness of the glycemic index is surrounded by __________as researches debate whether selecting foods based on the glycemic index is practical or offers any real health benefits
|
glycemic index
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Some people believe that because _______is a natural food, it is nutritious or more nutritious than sugar
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honey
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________is denser than crystalline sugar, so it provides more energy per spoonful
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honey
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Sugar can contribute to nutrient deficiencies only by displacing _________
|
nutrients
|
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Bacteria in the mouth ferment the sugars and in the process produce an acid that erodes tooth enamel causing these
|
dental caries
|
|
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Another word for tooth decay
|
dental caries
|
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Sugar bacteria produce acid for _____to _____ minutes after each exposure
|
20-30Foo
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Sugar poses no major health threat except for an increased risk of _____________
|
dental caries
|
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High __________diets, especially those rich in whole grains, may protect against heart disease and stroke, although sorting out the exact reasons why can be difficult
|
carbohydrates
|
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Foods rich in soluble fibers lower blood ___________
|
cholesterol
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Several researchers have speculated that fiber may also exert its effect by displacing _________in the diet
|
fats
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The malnourished, the elderly, and young children adhering to _______diets are at risk for the harmful effects of excessive fiber intakes
|
vegan
|
|
|
Dietary recommendations suggest that carbohydrates provide about ______of the energy requirement
|
half (45-65%)
|
|
|
Daily Value for fiber
|
25 grams (rounding up from 11.5 grams per 1000kcal)
|
|
|
American Dietetic Association recommendation for fiber
|
20-35 grams
|
|
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The World Health Organization upper limit for fiber intake
|
40 grams
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