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| One of the three macronutrients, a compound made up of carbon, hydrogen, and oxygen that is derived from plants and provides energy. |
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| The most abundant sugar molecule, a monosaccharide generally found in combination with other sugars. The preferred source of energy for the brain and an important source of energy for all cells. |
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| Process by which plants use sunlight to fuel a chemical reaction that combines carbon and water into glucose, which is then stored in their cells. |
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| Commonly called sugar; a monosaccharide or disaccharide such as glucose. |
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| The simplest of carbohydrates. Consists of one sugar molecule, the most common form of which is glucose. |
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| A carbohydrate compound consisting of two sugar molecules joined together. |
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| The sweetest natural sugar; a monosaccharide that occurs in fruits and vegetables. Also called levulose, or fruit sugar. |
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| A monosaccharide that joins with glucose to create lactose, one of the three common disaccharide. |
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| Also called milk sugar, a disaccharide consisting of one glucose molecule and one galactose molecule. Found in milk, including human breast milk. |
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| A disaccharide consisting of two molecules of glucose. Does not generally occur independently in foods but results as a by-product of digestion. Also called malt sugar. |
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| A disaccharide composed of one glucose molecule and one fructose molecule. Sweeter than lactose or maltose. |
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| A nutrient compound consisting of long chains of glucose molecules, such as starch, glycogen, and fiber. |
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| A complex carbohydrate consisting of long chains of glucose. |
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| A polysaccharide storred in plants; the storage form of glucose in animals. |
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| A polysaccharide stored in animals; the storage form of glucose in animals. |
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| The nondigestible carbohydrate parts of plants that form the support structures of leaves, stems, and seeds. |
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| The nondigestible forms of carbohydrate that are extracted from plants or manufactured in the laboratory and have known health benefits. |
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| The sum of dietary fiber and functional fiber. |
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| Fibers that dissolve in water. |
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| Term referring to a gel-like consistency; viscous fibers form a gel when dissolved in water. |
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| Fibers that do not dissolve in water. |
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| The process by which the breakdown of fat during fasting states results in the production of ketones. |
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| Substances produced during the breakdown of fat when carbohydrate intake is insufficient to meet enrgy needs. Provide an alternative energy source for the brain when glucose levels are low. |
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| A condition in which excessive ketones are present in the blood,causing the blood to become very acidic, which alters basic body functions and damages tissues. Untreated ketoacidosis can be fatal. THis condition is found in individuals with untreated diabetes mellitus. |
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| The generation of glucose from the breakdown of proteins into amino acids. |
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| An enzyme in saliva that breaks starch into smaller particles and eventually into the disaccharide maltose. |
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| An enzyme secreted by the pancreas into the small intestine that digests any remaining starch into maltose. |
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| A digestive enzyme that breaks maltose into glucose. |
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| A digestive enzyme that breaks sucrose into glucose and fructose. |
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| A digestive enzyme that breaks lactose into glucose and galactose. |
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| Hormone secreted by the beta cells of the pancreas in response to increased blood levels of glucose. Facilitates uptake of glucose by body cells. |
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| Hormone secreted by the alpha cells of the pancreas in response to decreased blood levels of glucose. Causes breakdown of liver of glycogen into glucose. |
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| Rating of the potential of foods to raise blood glucose and insulin levels. |
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| The amount of carbohydrate in a food multiplied by the glycemic index of the carbohydrate. |
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| Sugars and syrups that are added to food during processing or preparation. |
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| Sweeteners such as sucrose, fructose, honey, and brown sugar that contribute calories (or energy). |
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| Also called alternative sweeteners; manufactured sweeteners that provide little or no energy. |
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| Acceptable daily intake (ADI) |
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| An estimate made by the Food and Drug Administration of the amount of a non-nutritive sweetener that someone can consume each day over a lifetime without adverse effects. |
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| Saccharin (non vocab term) |
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| 300 times sweeter than sucrose. Evidence suggests that saccharin may cause bladder tumors in rats surfaced in the 1970s. More than 20 years of scietific research have shown that saccharin is not related to bladder cancer in humans. Saccharin is used in foods and beverages and sold as tabletop sweetener. Saccharin is sold as Sweet 'N Low in the United States. (p. 145) |
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| (Acesulfame potassium) Marketed under the names Sunette and Sweet One. It is a calorie-free sweetener that 200 times sweeter than sugar. It used to sweeten gums, candies, beverages, instant tea, coffee, gelatins, and puddings. The taste of aesulfame-K doea not change when it is heated, so it can be used in cooking. The body doea not metabolize acesulfame-K, so it is excreted unchanged by the kidneys. |
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| Also called Equal and NutraSweet, is one of the most popular alternative sweeteners currently found in foods and beverages. Aspartame is composes of two amino acids, phenylalanine and aspartic acids. When thses amino acids are seperate, one is bitter and the other has no flavor--but joined together, they make a substance that is 180 times sweeter than sucrose. Although aspartame contains 4 kcal of energy per gram, it is so sweet that only small amounts are necessary; thus, it ends up contributing little or no energy. Because is made from amino acid, its taste is destroyed with heat; thus it cannot be used in cooking. Although eating less than ADI is considered safe, they are low in nutritional value and should not be replaced with healthy beverages. Those with the PKU (phenylketonuria) should not consume aspartame at all. |
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| The FDA has recently approved the use of sucralose as an alternative sweetener. It is marketed under the brand name Splenda. It ismade from sucrose, but chlorine atoms are substituted for the hydrogen and oxygen normally found in sucrose, and it passes through the digestive tract unchanged, without contributing any energy. It is 600 times sweeter than sucrose and is stable when heated, so it can be used in cooking. It has been approved for use in many foods, including chewing gum, slad dress and baked goods. Safety studies have not shown sucralose to cause cancer or to have other adverse health effects. |
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| Other Alternative Sweeteners (non vocab word) |
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| Two additional sweeteners that are waiting FDA approval in the United States are alitame and D-tagatose. Alitame is composed of two amino acids, but unlike aspartame it remains stable when heated. D-tagatose is made from lactose. Its sweetness is equal to that of sucrose, but it contributes only half the energy. |
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| A chronic disease in which the body can no longer regulate glucose. |
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| Disorder in which the body cannot produce enough insulin. |
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| Progressive disorder in which body cells become less responsive insulin. |
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| Fasting blood glucose levels that are higher than normal but not high enough to lead to a diagnosis of type 2 diabetes. |
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| A condition marked by blood glucose levels that are below fasting levels. |
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| A disorder in which the body does not produce sufficient lactase enzyme and therefore cannot digest foods that contain lactose, such as cow's milk. |
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