| Term | Definition |
|---|
| glucose | 6-carbon monosaccharide that usually exists in a ring form; found as such in blood and in table sugar bonded to fructose |
| sugar | a simple carb with the chemical composition (CH2O). Basic unit of all sugars is gluclose. |
| starch | A carb made of multiple units of glucose attached together in a form the body can digest. aka a complex carb. |
| fiber | Substances in plant foods not digested by the processes that take place in the stomach or small intestine. These add bulk to feces. Fibers naturally found in food are also called dietary fiber |
| Monosaccharides | simple sugar units that serve as teh basic unit of all carb structures. |
| sucrose | fructose bonded to glucose; table sugar |
| fructose | A 6-carbon monosaccharide that usually exists in ring form; found in fruits and honey; aka fruit sugar |
| galactose | A 6-carbon monosaccharide that usually exists in a ring form; closely related to gluclose |
| lactose | glucose bonded to galactose; aka milk sugar |
| maltose | glucose bonded to glucose |
| disaccarides | formed when 2 monosaccharides combine. Disaccharides in food are sucrose, lactose, and maltose. |
| fermentation | conversion of carbs to alcohols, acids, and carbon dioxide without the use of oxygen |
| polysaccharides | carbs containing many glucose units, from 10 to 1000 or more |
| amylose | a digestible straight-chain type of starch composed of glucose units |
| amylopectin | a digestible branched-chain type of starch composed of glucose units |
| cellulose | an undigestible nonfermentable straight-chain polysaccharides made of glucose molecules |
| dietary fiber | fiber found in food |
| mucilages | fiber consisting of chains of galactose, |
| cellulose, hemicelluloses, pectins, gums, lignin, and mucilages | the group of similar substances that compose fiber |
| whole grains | Contains the entire grain kernel. Examples: whole-wheat flour, bulgar (cracked wheat), oatmeal, whole cornmeal, brown rice |
| nonfermentable fiber | fiber thats not easily metabolized by intestinal bacteria (whole grains, wheat bran, all plants, wheat products, rye, rice, vegetables) |
| viscous fiber | fiber that is readily fermented by bacteria in the large intestine (citrus fruits, apples, bananas, oat products, carrots, barley, beans, thickeners added to foods) |
| fictional fiber | fiber added to foods that has been shown to provide health benefits |
| total fiber | combo of dietary and functional fiber in food |
| sugar, honey, jam, jelly, fruit, and plain baked potatoes | food components that yield highest percentage of calories from carbs |
| nutritive sweeteners | sweetener that provides calories for the body (all mono- and di- saccharides)(High Fructose Corn syrup, 55% fructose) |
| alternative sweeteners | substances that sweeten foods while providing few or no kilocalories(saccharin, aspartme, sucralose, neotame, and acesulfame-K) |
| where digestion of starch begins | the mouth |
| amylase | starch-digesting enzyme from the salivary glands or pancreas |
| maltase | an enzyme made by absorptive cells of the small intestine; digests maltose to 2 glucoses |
| sucrase | enzyme made by absorptive cells of the small intestine; digests sucrose to glucose and fructose |
| lactase | enzyme made by absorptive cells of the small intestine; digests lactose to glucose and galactose |
| ketone bodies | partial breakdown products of fat that contain 3 or 4 carbons |
| insulin | hormone produced by the pancreas. increases the synthesis of glycogen in the liver and movement of glucose from the bloodstream into body cells |
| glucagon | raises blood glucose levels |
| epinephrine | raises blood sugar level by increasing rate of glycogen breakdown by liver |
| hyperglycemia | high blood glucose, above 125 milligrams per 100 milliliters of blood |
| hypoglycemia | Low blood glucose, below 40 to 50 milligrams per 100 milliliters of blood |
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