Nutri Sci Chapter 4
Nutritional Sciences 132 with Andersen at University of Wisconsin - Madison
About this deck
By: Maddie Rish
Textbook: Nutrition - Ecology and Behavior
Created: 2011-09-19
Size: 60 flashcards
Views: 26
Textbook: Nutrition - Ecology and Behavior
Created: 2011-09-19
Size: 60 flashcards
Views: 26
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photosynthesis
the chemical reaction in which plants capture the sun's energy and store it as a carbohydrate
carbohydrate
one of the macronutrients, composed of carbon, hydrogen, and oxygen
sugar
the simplest form of carbohydrate, from which other carbohydrates are made
starch
complex carbohydrate, assembled from chains of glucose. found in plants
fiber
a complex carbohydrate similar to starch, but not absorbed by humans because the monosaccharides are joined by chemical bonds that the human digestive tract cannot break
simple sugars
the simplest carbohydrate, including both mono and disaccharides
monosaccharide
a simple sugar consisting of a single ring structure and six carbon atoms
glucose
a monosaccharide with a six-sided ring structure
fructose
a monosaccharide with a five-sided ring structure
galactose
a monosaccharide with a six-sided ring structure, similar to glucose
lactose
a disaccharide occurring in milk products
lactose intolerance
intestinal discomfort caused by inability to digest lactose
disaccharide
a simple sugar composed of two monosaccharides joined together
sucrose
a disaccharide formed from two glucose molecules
fermentation
a process by which microorganisms, such as yeast or bacteria, convert sugars into alcohol or acid
complex carbohydrates
carbohydrates made of polymers of simple sugars, includes starch and fiber; also known as polysaccharides
oligosaccharide
carbohydrate made up of a few sugars joined together, fewer than found in starch
legume
member of a botanical family capable of fixing nitrogen from the air; characterized by high protein content, high fiber, high carbohydrate, and low fat
polymer
a chemical compound formed from multiple units of a simpler substance assembled in a repetitive fashion
maltodextrins
short glucose polymers produced by digestion of starch; used as a mild sweetener and carbohydrate source in sport drinks and other foods; also called dextrins
polysaccharide
carbohydrates made up of polymerized simple sugars, includes starch and fiber; also known as complex carbohydrates
amylose
common form of starch with a relatively linear structure
amylopectin
common form of starch with a relatively branched structure
grain
seed, usually from a member of the grass family, high in carbohydrate, with substantial protein and little fat
glycogen
complex carbohydrate, assembled from chains of glucose, and similar to starch. found in the liver and muscles
cellulose
a fiber consisting of glucose polymers, indigestible to humans but digestible to ruminant animals
ruminant
a member of the family including cattle, sheep, and goats, possessing a digestive tract capable of breaking down cellulose
insoluble fiber
fiber that does not dissolve in water; absorbs water, swells, and adds bulk to intestinal contents
soluble fiber
fiber that dissolves in water; makes intestinal contents more viscous
gel
a liquid thickened by the addition of a dissolved solid, such as soluble fiber. ex: jellies and pudding
hemi-cellulose
an insoluble fiber similar to cellulose
lignin
an insoluble fiber that is not a polysaccharide; found in the woody portion of plants
pectin
a soluble fiber; used to make jellies
beta-glucan
a soluble fiber found in oats
gums and mucilages
forms of soluble fiber
amino acid
the basic subunits from which proteins are made
adipose
the tissue that stores body fat
lactase
enzyme which splits lactose
amylase
enzyme which splits amylose and amylopectin
dextrins
short glucose polymers produced by digestion of starch; used as mild sweeteners and as a carbohydrate source in sport drinks and other foods (also called maltodextrins)
mucosa
cells lining the intestinal tract and responsible for absorption of nutrients
culture
to ferment foods
homeostasis
the tendency of living organisms to maintain a constant environment, such as a constant temperature, pH, and concentrations of solutes
gluconeogenesis
the process by which the body forms glucose from amino acids
glucagon
hormone which raises blood sugar by triggering glycogen breakdown and release and by gluconeogenesis
epinephrine
hormone released in response to stress or perceived danger; raises blood sugar
insulin
hormone released by pancreas; lowers blood sugar by driving glucose into cells
hypoglycemia
low blood sugar
post-grandial
after a meal
diabetes mellitus
disorder characterized by high blood sugar
polyphagia
excessive hunger
polydipsia
excessive thirst
polyuria
excessive urination
glycemic effect
the ability of a carbohydrate-containing food to raise blood sugar
glycemic index
a measure of glycemic effect
nutrient density
a measure of the amount of nutrients found in a given number of calories for a particular food
caries
cavities in the teeth caused by acid produced from carbohydrate by mouth bacteria
peristalsis
the rhythmic contraction of bands of muscle ringing the digestive tract that keeps food moving through the tract
diverticular disease
outpouching of the intestine caused by high pressures due to a low fiber diet
ketosis
an abnormally acidic state in the body caused by an accumulation of the breakdown products of fat utilization, seen in very low carbohydrate diets, starvation, and diabetes
About this deck
By: Maddie Rish
Textbook: Nutrition - Ecology and Behavior
Created: 2011-09-19
Size: 60 flashcards
Views: 26
Textbook: Nutrition - Ecology and Behavior
Created: 2011-09-19
Size: 60 flashcards
Views: 26
About StudyBlue
STUDYBLUE makes things that make you better at school.
Things like online flashcards with photos and audio.
Things like personalized quizzes and friendly reminders about when (and what) to study next.
Think of it as a digital backpack™: access to all of your study materials online and on your phone.
STUDYBLUE exists to make studying efficient and effective for every student, for free. Join us.
“Simply amazing. The flash cards are smooth, there are many different types of studying tools, and there is a great search engine. I praise you on the awesomeness.”
Dennis
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