Chapter 4 Carbohydrates: Sugar, Starch, Glycogen, and Fiber Carbohydrates compounds composed of single or multiple sugars.

The name means carbon and water, and chemical shorthand for carbohydrate is CHO long chains of sugar units arranged to for starch or fiber; also called polysaccharides sugars, including both single sugar units and l inked pairs of sugar units. The basic sugar unit is a molecule containing six carbon atoms, together with oxygen and hydrogen atoms process by which green plants make CHO from CO2 and H2O using the green pigment chlorophyll to capture the suns energy. The green pigment of plants that captures energy from sunlight for use in photosynthesis Simple carbs; molecules of either single sugar units or pairs of those sugar units bonded together. Sugar=sucrose Single sugar used in both plant and animal tissues for energy; sometimes known as blood sugar or dextrose single sugar unit pairs of single sugars linked together

Fructose

monosaccharide, sometimes known as fruit sugar. monosaccharide, part of the disaccharide lactose (milk sugar) disaccharide composed of glucose and galactose. Sometimes known as milk sugar. disaccharide composed of two glucose units, sometimes known as malt sugar. disaccharide composed of glucose and fructose; sometimes known as table, beet, or cane sugar and, often, as simply sugar. complex carbs; compounds composed of long strands of glucose units linked together. Also called complex carbs. Plant polysaccharide composed of glucose. After cooking, starch is highly digestible by human beings; raw starch often resists digestion. Small grains. Starch granules are packages of starch molecules. Various plant species make starch granules of varying shapes. highly branched polysaccharide that is made and stored by liver and muscle tissues of human beings as a storage form of glucose. Not a significant food source of carbohydrate and is not counted as complex carbohydrate in foods.

Galactose

Lactose

Complex Carbohydrates

Maltose

Simple Carbohydrates

Sucrose

Photosynthesis

Polysaccharide

Chlorophyll

Starch

Sugars

Granules

Glucose

Glycogen

Monosaccharide Disaccharide

Fibers

Indigestible parts of plant foods, largely nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by resident bacteria of the colon. Food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods. An example is pectin from fruit, which is used to thicken jellies. Soluble fibers are indigestible by human enzymes but may be broken down to absorbable products by bacteria in the digestive tract. Having a sticky, gummy, or gel-like consistency that flows relatively slowly. the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water. difficult, incomplete or infrequent bowel movts associated with discomfort in passing dry, hardened feces from the body. swollen, hardened veins in the rectum, usually caused by the pressure resulting from constipation inflammation/infection of the appendix, a sac protruding from the intestine. sacs or pouches that balloon out of the intestinal wall, caused by weakening of the muscle layers that encase the intestine.

Butyrate

A small fat fragment produced by the fermenting action of bacteria on viscous, soluble fibers; the preferred energy source for the colon cells. molecules that attract or bind with other molecules and are therefore useful in either preventing or promoting movt of substances from place to place. fraction of starch in a food that is digested slowly or not at all by human enzymes. impaired ability to digest lactose due to reduced amounts of the enzyme lactase. Intestinal enzyme that splits the disaccharide lactose to monosaccharides during digestion. the action of carb and fat in providing energy that allows protein to be used for purposes it alone can serve. acidic, fat-related compounds that can arise from the incomplete breakdown of fat when carbohydrate is not available. undesirable high concentration of ketone bodies, such as acetone, in the blood or urine. hormone secreted by the pancreas in response to a high blood glucose concentration. It assists cells in drawing glucose from the blood.

Chelating agents

Soluble Fibers

Resistant starch

Lactose Intolerance

Viscous

Lactase

Insoluble fibers

Protein-sparing action

Constipation

Ketone bodies

Hemorrhoids

Ketosis

Appendicitis

Insulin

Diverticula

Glucagon

Hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips. ranking of foods according to their potential for raising blood glucose relative to a standard such as glucose or white bread. mathematical expression of both the glycemic index and the carb content of a food, meal, or diet. (Glycemic index X Carb) disease characterized by elevated blood glucose and inadequate or ineffective insulin, which impairs a persons ability to regulate blood glucose normally. condition in which blood glucose levels are higher than normal but not high enough to be diagnosed as diabetes; considered a major risk factor for future diabetes and cardiovascular diseases. Kidney disease, treatment of the blood to remove toxic substances or metabolic wastes condition in which a normal or high level of circulating insulin produces a less-thannormal response in muscle, liver, and adipose tissues; thought to be a metabolic consequence of obesity. pancreas produces no or very little insulin; diagnosed in childhood.

Autoimmune disorder

disease in which the body develops antibodies to its own proteins and then proceeds to destroy cells containing these proteins. pancreas makes plenty of insulin but the bodys cells resist insulins action; often diagnosed in adulthood. blood glucose concentration below normal, a symptom that may indicate any of several diseases. sugarlike compounds in the chemical family alcohol derived from fruits or the sugar dextrose that are absorbed more slowly than other sugars, are metabolized differently, and do not elevate the risk of dental caries (xylitol) decay of the teeth sugar substitutes that provide negligible energy. Nonnutritive sweeteners. unusual drop in blood glucose that follows a meal and is accompanied by symptoms such as anxiety, rapid heartbeat, and sweating hypoglycemia that occurs after 8-14 hours of fasting.

Glycemic index

Type 2 diabetes

Glycemic load

Hypoglycemia

Diabetes

Sugar alcohols

Prediabetes

Dental caries Artificial sweeteners

Dialysis

Postprandial hypoglycemia

Insulin resistance

Fasting hypoglycemia

Type 1 diabetes