Term
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Definition
Most abundant sugar in food and the most
important energy source
-preferred source of energy for the brain
End product of photosynthesis |
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Term
|
Definition
A process by which green plants create
carbohydrates by using the energy from
sunlight. |
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Term
|
Definition
The green pigment in plants that absorbs
energy from sunlight to begin the process of
photosyntheses |
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Term
|
Definition
A category of carbohydrates that contains a
single sugar unit or two sugar unites combined.
Mono saccharides and disaccharides |
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Term
|
Definition
One sugar unit. There are three: Glucose,
fructose and galactose |
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Term
|
Definition
Two sugar units combined. There are three:
Sugar, lactose, and maltose |
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Term
|
Definition
A nutrient compound consisting of long chains
of glucose molecules, such as starch, glycogen,
and fiber |
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Term
|
Definition
A complex carbohydrate consisting of long
chains of glucose. |
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Term
|
Definition
The sweetest of monosaccharides, also known
as fruit sugar |
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Term
|
Definition
A monosaccharide that links with glucose to
create the sugar in dairy food. |
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Term
|
Definition
A disaccharide composted of glucose and
fructose. Also known as table sugar |
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Term
|
Definition
| A disaccharide composted of two glucose units |
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Term
A disaccharide composted of glucose and
galactose Also known as milk sugar |
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Definition
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Term
The storage from of glucose in plants
Plants will store energy as a polysaccharide |
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Definition
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Term
| A non digestible polysaccharide |
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Definition
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Term
| Storage form of glucose in animals and humans |
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Definition
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Term
| Non-digestible polysaccharides found in foods. |
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Definition
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Term
Non-digestible polysaccharides that are added
to foods because of a desired specific effect on
health |
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Definition
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Term
A type of fiber that dissolves in water and is
fermented by intestinal bacteria |
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Definition
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Term
A type of fiber that does not dissolve in water
and is not fermented by intestinal bacteria |
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Definition
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Term
| The inability to digest lactose in food due to low levels of the enzyme lactase |
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Definition
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Term
| When maldigestion of lactose results in symptoms such as nausea, cramps, bloating, flatulence and diarrhea. |
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Definition
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Term
Protein or lipid based chemical substances that
act as messengers to initiate or direct actions or
processes. Insulin, glucagon, estrogen |
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Definition
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Term
| The hormone, produced in and released from the pancreas, that directs the glucose from the blood into the cells |
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Definition
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Term
| The process of converting excess glucose into glycogen in your liver and muscle |
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Definition
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Term
| The hormone that directs glycogenolysis in the liver to increase glucose in the blood. Produced in and released from the pancreas. |
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Definition
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Term
| The creation of glucose from noncarbohydrate sources, predominately protein. |
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Definition
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Term
| The by-product of the complete breakdown of fat |
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Definition
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Term
| The condition of increased ketone bodies in the blood |
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Definition
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Term
| The buildup of ketone bodies to dangerous levels, which can result in coma or death. |
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Definition
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Term
| Sugars such as fructose and lactose that are found naturally on fruit and dairy foods. |
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Definition
| Naturally occurring sugars |
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Term
| Sugars that are added to processed foods. |
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Definition
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Term
| Calories that come with little nutrition |
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Definition
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Term
| Existence of Diverticula in the lining of your intestine |
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Definition
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Term
| Small bulges at weak spots in the colon wall |
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Definition
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Term
| Infection of the diverticula |
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Definition
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Term
| When someone does not have enough insulin or is resistant to insulin, a chronic disease |
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Definition
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Term
| A condition in which the body becomes less sensitive to a given amount of insulin. |
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Definition
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Term
| A blood glucose level that drops lower than 70 mg/dl. Hunger, shakiness, dizziness, nervousness, perspiration, and lightheadedness |
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Definition
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|
Term
-main source of energy for the body
-predominant in plant-based foods such as grains (rice and pasta), fruits, vegetable, nuts and legumes (dry beans and was).
-the most desirable source of energy for your
body.
-4kcal/gm |
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Definition
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Term
| A category of carbohydrates that contains a single sugar unit or two sugar units combined. Mono saccharides and Disaccharides. |
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Definition
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Term
| the grain's midsection and contains most of the grain’s carbohydrates and protein |
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Definition
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Term
| foods in which nutrients lost during processing have been added back |
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Definition
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Term
| foods in which nutrients are added the did not originally exist in the food |
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Definition
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|
Term
14-50yr old males 38gm
51-70yr old males 30 gm
14-18yr old females 36gm
19-50yr old females 25gm
51-70yr old females 21gm
Pregnancy 38gm
Lactation 29gm |
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Definition
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Term
| found in many fruits and berries. Used to thicken jams and yogurt. |
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Definition
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Term
| breakdown better than starchy foods rich in amylose |
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Definition
| Legumes, dried peas, beans and lentils |
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Term
| sorbitol, mannitol, xylitol |
|
Definition
| Reduced-calorie sweetners |
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Term
| impaired glucose tolerance. Slightly elevated FBG. |
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Definition
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|
Term
limit your intake of added sugars
-choose fiber-rich whole grains
-limit consumption of red meats and processed
meats
-avoid/stop smoking |
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Definition
| How to reduce risk of type 2 diabetes |
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Term
| Dietary Guidelines recommend that Americans |
|
Definition
-Consume less than 10% of Calories per day from added sugars.
-Exercise more
-Encourage a plant based diet |
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Term
| Hormones responsible for maintaining blood sugar levels |
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Definition
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Term
The system that assigns ratings for the potential
of foods to raise blood glucose and insulin
levels. |
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Definition
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Term
| The amount of carbohydrate in a food multiplied by the food’s glycemic index will determine the food’s: |
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Definition
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Term
| Hormones that raise blood sugar |
|
Definition
| epinephrine, norepinephrine, cortisol, growth hormone |
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Term
| The building blocks of lipids are |
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Definition
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Term
| When each carbon is bonded with two hydrogen atoms, the chain is ___________ with hydrogen |
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Definition
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Term
| The major phospholipid in the cell is |
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Definition
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Term
| The structure of triglyceride consists of |
|
Definition
| 3 fatty acids with a glycerol backbone |
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|
Term
To keep water and fat-loving substances together, a
(n) ________ is used |
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Definition
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Term
| Fat digestion begins in the |
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Definition
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Term
| The majority of fat digestion occurs in the |
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Definition
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|
Term
To promote fat digestion, the gallbladder releases _______ into the small intestine
Cholesterol is needed to make bile acids _________ |
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Definition
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Term
| The current Acceptable Macronutrient Distribution Range (AMDR) for fat is ______ percent of the daily caloric intake |
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Definition
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|
Term
| Trans fats are to be avoided because they |
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Definition
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|
Term
Which of the following meals provided the LEAST
amount of fat? |
|
Definition
Grilled Chicken salad w wine vinegar, steamed
broccoli, & fruit cup |
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Term
| ___________ deposits cholesterol in the walls of the arteries |
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Definition
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|
Term
| A safe way to obtain omega-3 fatty acids is to |
|
Definition
Eat fatty fish, such as
salmon |
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Term
| Which of the following is an uncontrollable risk factor for heart disease? |
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Definition
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|
Term
| ___________ can increase HDL cholesterol |
|
Definition
| Regular physical activity |
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Term
| A lifestyle change that helps decrease the risk of heart disease is to consume |
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Definition
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Term
| The phosphorus-containing head of a phospholipid attracts water and is |
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Definition
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|
Term
Sterols contain how many glycerol and fatty acid
groups? |
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Definition
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Term
| A fatty acid that has one double bond is called a |
|
Definition
| Monounsaturated fatty acid |
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|
Term
Which one of the following is a major component
of cell membranes? |
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Definition
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|
Term
| Which on the following delivers fat made in the liver to your tissues? |
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Definition
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|
Term
| Chylmicrons transport lipids via which body system? |
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Definition
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|
Term
What is produced by hydrogenating unsaturated
fat? |
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Definition
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|
Term
| Which of the following lipids is a precursor for both vitamin D and testosterone? |
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Definition
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|
Term
| Which is correct regarding trans fats? |
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Definition
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|
Term
What has the FDA mandated to be added to foods
containing olestra? |
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Definition
|
|
Term
Where should the majority of fat in the
Mediterranean diet come from? |
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Definition
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|
Term
| Arterial plaque contains all of the following except |
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Definition
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|
Term
| Saturated fatty acids are saturated with ____ |
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Definition
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|
Term
| he most healthful dietary lipid to consume is___ |
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Definition
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|
Term
A lipid that the body requires to make several critical substances but can’t synthesize on its own is
_______ |
|
Definition
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|
Term
lipoprotein that is produced in the enterocytes and
transports dietary fat into the lymphatic system |
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Definition
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|
Term
| Cholesterol is needed to make |
|
Definition
|
|
Term
What is produced by hydrogenating unsaturated
fat |
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Definition
|
|
Term
in people who are regularly physically active, extra
fat consumed in the diet is stored first in |
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Definition
|
|
Term
Which of the following is an uncontrollable risk
factor for heart disease? |
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Definition
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|
Term
| A good source of EPA and DHA ask the diet is |
|
Definition
|
|
Term
How many different forms of lipids are commonly
found in food? |
|
Definition
| 3 triglyceride, sterol, phospholipid. |
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|
Term
Which of the 3 lipids commonly found in foods are
used to manufacture cell membranes |
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Definition
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|
Term
Fatty acid chains in a triglyceride molecule, which
contain a single double bond, are referred to as |
|
Definition
| monounsaturated fatty acids |
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Term
| Our body synthesizes cholesterol in the liver and |
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Definition
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|
Term
| Cholesterol is the most common____ in the diet |
|
Definition
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|
Term
Food groups that are a source of polyunsaturated
fats? |
|
Definition
| Walnuts, corn oil, and sesame oil |
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|
Term
An example of a compound synthesized from
cholesterol |
|
Definition
|
|
Term
a fatty acid that contains a chain of 10 carbons and
1 double carbon bond |
|
Definition
| monounsaturated, medium-chain fatty acid |
|
|
Term
Some of the BEST sources of monounsaturated
fatty acids |
|
Definition
| Olive Oil and Cashew Nuts |
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|
Term
| BEST source of polyunsaturated fatty acids |
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Definition
|
|
Term
| process of straightening an unsaturated fatty acid to create a more solid fat that resists rancidity |
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Definition
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|
Term
| Essential Fatty Acids means |
|
Definition
| we need to obtain them from food |
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|
Term
| Eicosapentaenoic acid (EPA) and docsoahexaenoic acid (DHA) can be derived in limited quantities from |
|
Definition
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|
Term
| Major form of fat found in the body |
|
Definition
triglycerides
Major form of fat found in the body |
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|
Term
| Excellent sources of unsaturated fats: |
|
Definition
|
|
Term
saturated fats are typically ____ at room
temperature |
|
Definition
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|
Term
fatty acid containing one double bond between
two carbon atoms along the chain |
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Definition
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|
Term
| Lipids that contain multiple carbon ring structures are known as |
|
Definition
|
|
Term
| fat is stored in _____k for later use |
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Definition
|
|
Term
| most triglycerides in food reach the stomach without being chemically digested |
|
Definition
True
most triglycerides in food reach the stomach
without being chemically digested |
|
|
Term
| the enzyme responsible for the majority of the digestion of lipids. |
|
Definition
|
|
Term
| clusters of Fatty Acids, Monoglycerides, and the lipids surrounded by bile sals that transport lipids across the cell membrane of the Villi |
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Definition
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|
Term
| the gallbladder, liver, and ___ assist in fat digestion |
|
Definition
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|
Term
| Fatty Acids released from fat stores travel in the blood attached to this protein |
|
Definition
|
|
Term
| recommended intake of saturated fats is less than ____ of the total daily intake |
|
Definition
|
|
Term
|
Definition
| 20-35% is the AMDR for fat |
|
|
Term
| atherosclerosis is a disease of narrowing of the atherosclerosis |
|
Definition
|
|
Term
| the sequence of event in the development of a |
|
Definition
| Arterial injury, inflammation, fatty streak formation, plaque formation |
|
|
Term
| Atherosclerosis contributes to the development of cardiovascular disease by |
|
Definition
| Lipid buildup leads to impaired blood flow |
|
|
Term
| Transport cholesterol to cells of the body and have the highest cholesterol content of lipoproteins |
|
Definition
Low-density lipoproteins
(LDLs) |
|
|
Term
| Very-low-density lipoproteins (VLDLs) primarily transport ____________ |
|
Definition
| triglycerides to the body’s cells |
|
|
Term
the DASH diet can be helpful in reducing risk for
CVD by |
|
Definition
| Lowering blood lipid levels and lowering blood pressure |
|
|
Term
|
Definition
HDL
High-density lipoprotein |
|
|
Term
the type of fatty acid that has hydrogen atoms
located on the same side of the double bond |
|
Definition
|
|
Term
| a rich source of linoleum acid |
|
Definition
|
|
Term
| the role that polyunsaturated fatty acids play in the brain and spinal cord |
|
Definition
Help transmit information
between cells |
|
|
Term
| a spherical compound made up of bile and phospholipids that can trap the free fatty acids and other lipids and transport them to the enterocytes for absorption |
|
Definition
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