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46 Cards in this Set
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The simplest form of carbohydrates, comprised of one saccharide molecule. |
Monosaccharides |
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A simple form of carbohydrate, comprised of two monosaccharides. |
Discaccharides |
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A form of carbohydrate, consisting of a number of monosaccharides. |
Polysaccharides |
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Sugar molecules that are strung together in long, complex chains. |
Complex Carbohydrates |
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The main storage carbohydrate found primarily in the liver and muscles. |
Glycogen |
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A complex carbohydrate found in seeds, fruits, and stem plants and more notably, in corn, rice, potatoes, and wheat |
Starch |
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Indigestible plant matter, consisting primarily of polysaccharides that when consumed increase water absorption and intestinal peristalsis. |
Fiber |
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Oats/oat bran, dried beans, nuts, barley, and vegetables such as carrots. |
Soluble fiber sources |
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Dark green/leafy vegetables, fruit skins, corn bran, and seeds. |
Insoluble fiber sources |
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A simple sugar (monosaccharide) used as the primary fuel source by most cells in the body to generate energy. |
Glucose |
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A sweet sugar (monosaccharide) found primarily in fruits. |
Fructose |
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A simple sugar (monosaccharide) found in dairy products. |
Galactose |
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A disaccharide in dairy products that hydrolyzes to yield glucose and galactose. |
Lactose |
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A white sugar formed during the digestion of starch. |
Maltose |
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A disaccharide found in many plants and used as a sweetener, which is more commonly known as table sugar. |
Sucrose |
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A sweet tasting disaccharide. |
Trehalose |
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A rating system for evaluating how different foods affect blood sugar levels. |
Glycemic Index |
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A measure of the increase of blood sugar after food consumption. |
Glycemic Response |
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A ranking system for carbohydrate content in food portions based on their glycemic index and portion size. |
Glycemic Load |
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A physiological response to hunger controlled by chemical receptors being stimulated by the hypothalamus in response to reducing levels of blood glucose. |
Hunger Mechanism |
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An instinctive physical desire or caloric need. |
Appetite |
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The increment in energy expenditure above resting metabolic rate due to the cost of processing food for storage and use |
Thermic effect of food |
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The body's preferential utilization of fats and carbohydrates instead of protein for energy. |
Protein Sparing Mechanism |
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Oils or fats containing one or two different types of compounds. |
Simple Lipids |
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Phospholipids and glycol-lipids, which frequently contain three or more chemical identities. |
Compound Lipids |
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Includes sterols and fatty acids. |
Derived Lipids |
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Any of a large group of monobasic acids found in animal and vegetable fats and oils. |
Monounsaturated Fatty Acids |
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An unsaturated fatty acid with a carbon chain containing more than one double or triple valence bond per molecule. |
Polyunsaturated fatty acids |
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A fat, most often of animal origin, that is solid at room temperature, which contains chains of saturated fatty acids |
Saturated Fats |
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A complex of lipids and proteins that functions as a transporter of cholesterol in blood, which, at high levels, is associated with an increased risk of atherosclerosis and coronary heart disease (CHD) |
LDL Cholesterol |
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Fatty acids with one double bonded carbon in the molecule. |
Monounsaturated Fats |
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One of the microscopic particles of fat occurring in chyle and in the blood, especially after a meal high in fat. |
Chylomicrons |
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A lipoprotein containing a very large portion of lipids which carry most of the cholesterol from the liver to the tissues. |
Very low density lipoproteins (VLDL) |
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An unsaturated fatty acid produced by the partial hydrogenation of vegetable oils. |
Trans fatty acids |
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The act of combining with hydrogen |
Hydrogenation |
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Any of the polyunsaturated fatty acids which are required in the diet of mammals. |
Essential fatty acids |
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An Omega-3 unsaturated fatty acid considered essential to the human diet. |
Linolenic Acids |
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An Omega-6 unsaturated fatty acid, considered essential to the human diet. |
Linoleic Acids |
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Eight of the 20 amino acids that the body cannot synthesize that must be consumed in the diet. |
Essential amino acids. |
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A food source that contains adequate amounts of the essential amino acids. |
Complete Protein |
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A food source that does not contain adequate amounts of the essential amino acids. |
Incomplete Protein |
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Leucine, Isoleucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine. |
Essential Amino Acids |
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Daily Recommended Intake |
10% - 15% Protein < 30% Fat 55% - 60% Carbohydrates |
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Fructose, Galactose, and Glucose |
Monosaccharides |
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Lactose, Maltose, Sucrose, and Trehalose |
Disaccharides |
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Cellulose, Glycogen, and Starch |
Polysaccharides |