Nutrition for Health & Health Care: Carbohydrates, Lipids, Proteins, and Vitamins

Comprehensive vocabulary flashcards covering Chapters 3, 4, 5, and 8 of Nutrition for Health & Health Care, 8th Edition.

Carbohydrates

Organic compounds composed of carbon, oxygen, and hydrogen arranged as monosaccharides or multiples of monosaccharides.

Preferred Energy Source

The body's favored source of energy for many functions, depended upon exclusively by the human brain as long as it is available.

Monosaccharides

Single sugar units, including glucose, fructose, and galactose.

Disaccharides

Pairs of sugar units bonded together, including sucrose, lactose, and maltose.

Polysaccharides

Long chains of monosaccharide units arranged as starch, glycogen, or fiber.

Glucose

A monosaccharide that serves as the primary fuel for most cells and the brain and nervous system.

Fructose

The sweetest of the monosaccharides, occurring naturally in fruit, honey, and high-fructose corn syrup.

Galactose

A monosaccharide that occurs mostly as part of lactose and is freed as a single sugar during digestion.

Sucrose

A disaccharide composed of glucose and fructose, commonly known as white sugar or table sugar.

Lactose

The principal carbohydrate of milk, composed of glucose and galactose.

Maltose

A plant disaccharide consisting of two glucose units, produced whenever starch breaks down.

Glycogen

A storage form of glucose in animal liver and muscle tissues, containing hundreds of glucose units in highly branched chains.

Starch

A plant polysaccharide composed of long, straight or branched chains of hundreds or thousands of glucose units linked together.

Fibers

Structural parts of plants found in all plant-derived foods whose bonds cannot be broken by human digestive enzymes.

Soluble Fibers

Indigestible plant fibers that readily dissolve in water and can be fermented by intestinal bacteria.

Insoluble Fibers

Indigestible plant fibers that do not readily dissolve in water and help keep intestinal tract contents moving easily.

Short-Chain Fatty Acids

Fatty acids produced by intestinal bacteria during the fermentation of soluble fibers, rapidly absorbed by the large intestine.

Liver Glycogen

A glucose reserve stored in the liver that can supply energy for approximately one day.

Muscle Glycogen

A glucose reserve stored in muscle cells used primarily to fuel high-intensity exercise.

Brain Glycogen

A small reserve of glycogen stored in the brain that provides an emergency energy reserve during severe glucose deprivation.

Protein-Sparing Action

The action of carbohydrate (and fat) in providing energy, allowing body protein to be spared for other vital functions.

Ketone Bodies

Acidic, water-soluble compounds produced by the liver during fat breakdown when carbohydrate is unavailable.

Ketosis

An undesirably high concentration of ketone bodies in the blood and urine.

Acid-Base Balance

The maintenance of proper acid and base concentrations in blood and body fluids.

Diabetes Mellitus

A group of metabolic disorders characterized by elevated blood glucose resulting from insufficient insulin, ineffective insulin, or both.

Insulin

A hormone secreted by the pancreas in response to high blood glucose that promotes cellular glucose uptake.

Glucagon

A hormone secreted by the pancreas in response to low blood glucose that elicits the release of glucose from storage.

Naturally Occurring Sugars

Sugars present as original constituents of foods, such as those naturally found in fruit or milk.

Added Sugars

Sugars and syrups added to foods during preparation or processing.

Dental Caries

The gradual decay and disintegration of a tooth.

Sugar Alcohols

Sugarlike compounds derived from fruits or manufactured from carbohydrates that yield energy without promoting dental caries.

Nutritive Sweeteners

Sweeteners that yield energy, including both sugars and sugar alcohols.

Nonnutritive Sweeteners

Synthetic or natural food additives offering sweet flavor with negligible or zero kcalories per serving.

Acceptable Daily Intake (ADI)

The estimated amount of a nonnutritive sweetener that can be safely consumed daily over a lifetime without adverse effects.

Phenylketonuria (PKU)

A metabolic disorder requiring warning labels on foods sweetened with aspartame due to the presence of phenylalanine.

Diverticular Disease

An intestinal disorder against which dietary fiber offers protection by moving intestinal contents easily.

Glycemic Response

The extent to which a food raises blood glucose concentration and elicits an insulin response.

Glycemic Index

A measure classifying carbohydrate-rich foods based on their potential to elevate blood glucose concentrations.

Recommended Carbohydrate Intake Range

The Acceptable Macronutrient Distribution Range recommending that carbohydrates contribute $45\text{--}65\text{\%}$ of daily energy requirements.

Recommended Fiber Intake

A recommended daily intake of approximately $20\text{--}35\text{ g}$ of dietary fiber per day.

WHO Upper Limit for Fiber

The World Health Organization recommended upper limit for fiber intake, set at $40\text{ g}$ per day.

Non-starchy Vegetables Carbohydrate Content

Vegetables providing approximately $5\text{ g}$ of carbohydrate per serving.

Starchy Vegetables Carbohydrate Content

Major carbohydrate sources among vegetables providing approximately $15\text{ g}$ of carbohydrate per serving.

Milk Carbohydrate Content

One cup of milk or yogurt provides approximately $12\text{ g}$ of carbohydrate.

Fruit Carbohydrate Content

A typical one-half cup serving of fruit provides approximately $15\text{ g}$ of carbohydrate.

Grains Carbohydrate Content

Most portion servings from this group provide about $15\text{ g}$ of carbohydrate, primarily as starch.

Erythritol

A sugar alcohol used as an alternative sweetener that does not elevate the risk of dental caries.

Xylitol

A sugar alcohol compound used as a sweetener that is metabolized differently than sugar.

Blackstrap Molasses Nutrient Profile

A $100\text{ kcal}$ portion ($2\frac{1}{2}\text{ tbs}$) providing $343\text{ mg}$ of calcium and $12.6\text{ mg}$ of iron.

Teaspoon of Sugar Equivalent

Equal to $4\text{ g}$ of carbohydrate, contained in $1\text{ tsp}$ brown sugar, honey, jam, or $1\text{ tbs}$ ketchup.

Lipids

A family of organic compounds soluble in organic solvents but insoluble in water, including triglycerides, phospholipids, and sterols.

Fats

Lipids that are solid at room temperature ($70^\text{o}\text{F}$ or $21^\text{o}\text{C}$).

Oils

Lipids that are liquid at room temperature ($70^\text{o}\text{F}$ or $21^\text{o}\text{C}$).

Triglyceride

The chief form of fat in foods and major storage form of fat in the body, composed of one glycerol backbone attached to three fatty acids.

Glycerol

An organic compound three carbons long that serves as the backbone for triglycerides and phospholipids.

Fatty Acids

Organic compounds composed of a chain of carbon atoms with hydrogen atoms attached and an acid group at one end.

Saturated Fatty Acid

A fatty acid carrying the maximum possible number of hydrogen atoms with no points of unsaturation.

Unsaturated Fatty Acid

A fatty acid with one or more points of unsaturation where hydrogen atoms are missing.

Monounsaturated Fatty Acid (MUFA)

A fatty acid with one point of unsaturation, such as oleic acid found in olive oil.

Polyunsaturated Fatty Acid (PUFA)

A fatty acid with two or more points of unsaturation, such as linoleic and linolenic acids.

Rancid

The state of fats having deteriorated, usually by oxidation, causing off odors and flavors.

Oxidation

The chemical process of a substance combining with oxygen, which can cause deterioration in dietary fats.

Antioxidants

Food additives or preservatives that delay or prevent rancidity caused by oxygen exposure.

BHA and BHT

Preservatives commonly used to slow oxidation and prevent off flavors, odors, and color changes in fat-containing foods.

Hydrogenation

A chemical process adding hydrogen atoms to monounsaturated or polyunsaturated fats to make them more solid and resistant to oxidation.

Trans-Fatty Acids

Fatty acids in which the hydrogen atoms next to a double bond are on opposite sides of the carbon chain.

Conjugated Linoleic Acid

A collective term for fatty acids with the same chemical formula as linoleic acid but different spatial configurations.

Essential Fatty Acids

Fatty acids required by the body that cannot be synthesized internally and must be obtained from food.

Linoleic Acid

An essential polyunsaturated omega-6 fatty acid found in plant seeds and vegetable oils.

Linolenic Acid

An essential polyunsaturated omega-3 fatty acid that serves as a precursor for EPA and DHA.

Omega-6 Fatty Acid

A polyunsaturated fatty acid whose endmost double bond is six carbons back from the methyl end.

Omega-3 Fatty Acid

A polyunsaturated fatty acid whose endmost double bond is three carbons back from the methyl end.

EPA and DHA

Omega-3 fatty acids made from linolenic acid, found primarily in fish oils, that protect heart health.

Phospholipids

Lipids similar to triglycerides but containing choline (or another compound) and phosphorus in place of one fatty acid.

Lecithins

A specific class of phospholipids found in eggs, liver, soybeans, wheat germ, and peanuts.

Choline

A nutrient that can be synthesized in the body from an amino acid and forms part of lecithin.

Emulsifiers

Substances that mix with both fat and water to disperse fat in water, forming an emulsion.

Sterols

Compounds with a multi-ring structure, including cholesterol, vitamin D, and sex hormones like testosterone.

Cholesterol

A sterol synthesized in the liver and present significantly only in animal-derived food sources.

Lingual Lipase

A fat-digesting enzyme secreted by the sublingual salivary gland at the base of the tongue.

Gastric Lipase

An enzyme in the stomach that hydrolyzes a very small amount of fat.

Cholecystokinin (CCK)

A hormone signaling the gallbladder to release bile into the small intestine via the common bile duct.

Pancreatic Lipase

The major digestive enzyme flowing from the pancreas into the small intestine to break down triglycerides.

Monoglycerides

Molecules of glycerol with one fatty acid attached.

Diglycerides

Molecules of glycerol with two fatty acids attached.

Adipose Tissue

The body's fat storage tissue consisting of masses of fat-storing cells.

Fat Cell Resting Energy Supply

Adipose cells supply $60\text{\%}$ of the body's ongoing energy needs during rest.

Cardiovascular Disease (CVD)

A general term for all diseases of the heart and blood vessels.

Low-Density Lipoproteins (LDL)

Lipoproteins whose high blood concentration predicts elevated risk of fatal heart attack or stroke.

High-Density Lipoproteins (HDL)

Lipoproteins whose low blood concentration signifies higher risk of cardiovascular disease.

Solid Fats

Fats that are not liquid at room temperature, commonly derived from animals or hydrogenated vegetable oils.

Partially Hydrogenated Oils

The source of most manufactured trans fats, banned from the U.S. food supply by the FDA.

AHA Fish Recommendation

Recommendation to consume at least two 3.5-ounce servings of seafood per week to support heart health.

DRI Fat Intake Range

Recommendation that total fat provide $20\text{--}35\text{\%}$ of daily energy, with $5\text{--}10\text{\%}$ from linoleic acid and $0.6\text{--}1.2\text{\%}$ from linolenic acid.

Daily Value for Saturated Fat

Set by the FDA at $10\text{\%}$ of total daily energy intake.

Daily Value for Cholesterol

Set by the FDA at $300\text{ mg}$ per day regardless of total energy intake.

Fat Replacers

Ingredients that replace some or all functions of fat in foods and may or may not provide energy.

Artificial Fats

Zero-energy fat substitutes chemically synthesized to mimic sensory and cooking qualities of natural fats.

Olestra

A synthetic fat substitute made from sucrose and fatty acids (sucrose polyester) providing zero kcalories per gram.

Pure Fat Serving Equivalent

One teaspoon of oil or shortening provides about $5\text{ g}$ of pure fat and $45\text{ kcal}$.