Nutrition Chapter 4

Front 1

Complex Carbohydrates

Back 1

Polysaccharides of starch and fiber

Front 2

Diabetes Mellitus

Back 2

A disorder of carbohydrate metabolism characterized by hyperglycemia caused by insulin that is either defective or deficent.

Front 3

Dietary Fiber

Back 3

Carbohydrates (polysaccharides) and lignin in plant foods that cannot be digested.

Front 4

Disaccharides

Back 4

A sugar formed by two single carbohydrate units bound together, sucrose, maltose, and lactose are disaccharides.

Front 5

Enrichment

Back 5

Returning nutrients lost because of processing to their original levels.

Front 6

Glucagon

Back 6

A pancreatic hormone that releases glycogen from the liver.

Front 7

Gluconeogensis

Back 7

The process of producing glucose from fat and protein.

Front 8

Glycemic Index

Back 8

The level to which a food raises blood glucose levels compared with a reference food.

Front 9

Glycogen

Back 9

Carbohydrate energy stored in the liver and muscles.

Front 10

Hyperglycemia

Back 10

Elevated blood glucose levels (>120 mg/dl)

Front 11

Hypoglycemia

Back 11

Blood glucose levels that are below normal values.

Front 12

Insulin

Back 12

A hormone produced by the pancreas that regulates blood glucose levels.

Front 13

Ketone Bodies

Back 13

A breakdown product of fatty acid catabolism.

Front 14

Monosaccharides

Back 14

A sugar composed of a single carbohydrate unit: glucose, fructose, and galactose are monosaccharides.

Front 15

Phenylketonuria (PKU)

Back 15

A genetic disorder in which the body cannot break down excess phenylalanine.

Front 16

Polysaccharides

Back 16

A carbohydrate consisting of many units of monosaccharides joined together; starch and fiber are good sources, and glycogen is a storage form in the liver and muscles.

Front 17

Simple Carbohydrates

Back 17

Monosaccharides and disaccharides

Front 18

Sucralose

Back 18

A nonnutritive sweetner, suitable for cooking, that provides no energy.

Front 19

Sugar Alcohols

Back 19

Nutritive sweetners related to carbohydrates that provide 2 to 3 kcal/g; sorbitol, mannitol, and xylitol are sugar alchohols, also called sugar replacers.

Front 20

Whole Grain Products

Back 20

Food items made using unrefined grains.

Front 21

Carbohydrates

Back 21

Organic compounds composed of carbon, hydrogen, and oxygen.

Front 22

Acceptable Macronutrient Distribution Range (AMDR)

Back 22

Intake range for an energy source associated with reduced chronic disease risk while supplying adequate essential nutrients.

Front 23

Glycogenesis

Back 23

The process of converting glucose to glycogen.

Front 24

Glycogenolysis

Back 24

The process of converting glycogen back to glucose.

Front 25

Somatostatin

Back 25

A hormone produced by the pancreas and hypothalamus that inhibits insulin and glucagons.

Front 26

Glycemic Load

Back 26

The total glycemic index effect of a mixed meal or dietary plan; calculated by sum of products of glycemic index for each of the foods muliplied by amount of carbohydrate in each food.

Front 27

High Fructose Corn Syrup (HFCS)

Back 27

Corn syrup processed to contain an increased proportion of fructose producing similar sweetness or higher than sugar (sucrose).

Front 28

Alternative sweeteners

Back 28

Nonnutritive sweetners(or artificial sweetners) synthetically produced to be sweet tasting but do not provide nutrients and few, if any, kcalories, aspartame, saccharin, acesulfame K, and sucralose are alternative sweeteners.

Front 29

Aspartame

Back 29

A nonnutritive sweetner formed by the bonding of the amino acids phenylalanine and aspartic acid.

Front 30

Soluble Dietary Fibers

Back 30

Dietary fibers that dissolve in fluids.

Front 31

Insoluble Dietary Fibers

Back 31

Dietary fibers that do not dissolve in fluids.

Front 32

Unrefined Grains

Back 32

Grains prepared for consumption containing all edible portions of kernels.

Front 33

Refined Grains

Back 33

Grains that contain only some of the edible kernel.

Front 34

Type 1 Diabetes Mellitus (DM)

Back 34

A form of diabetes mellitus in which the pancreas produces no insulin at all.

Front 35

Type II Diabetes Mellitus (DM)

Back 35

A form of diabetes mellitus in which the pancreas produces some insulin that is defective and unable to serve the complete needs of the body.

Front 36

Gestaational Diabetes Mellitus (GDM)

Back 36

A form of diabetes occurring most commonly after the 20th week of gestation.