Chapter 3

Monosaccharides

Single sugars that are the most basic form of carbohydrates, such as glucose, fructose, and galactose.

Disaccharides

Sugars that are composed of two monosaccharides linked together, including sucrose, lactose, and maltose.

Polysaccharides

Complex carbohydrates composed of long chains of monosaccharide units, such as starch, glycogen, and fibers.

Glycemic Index

A measure of how quickly carbohydrate in food is absorbed and raises blood glucose levels.

Lactose Intolerance

The inability to digest lactose, a sugar found in milk, often leading to gastrointestinal discomfort.

Insulin

A hormone that facilitates glucose uptake by tissues, helping regulate blood glucose levels.

Glucagon

A hormone that stimulates the conversion of stored glycogen into glucose when blood sugar levels are low.

Soluble Fiber

A type of dietary fiber that dissolves in water and can help lower blood cholesterol and glucose levels.

Insoluble Fiber

A type of dietary fiber that does not dissolve in water, aiding in digestion and preventing constipation.

Added Sugars

Sugars that are added to foods and beverages during processing, which can contribute to health problems like obesity.

Starch

A polysaccharide that serves as a major carbohydrate source in the diet, found in foods like grains and legumes.

Health Benefits of Fiber

Includes improved digestion, lower risk of chronic diseases, and enhanced feelings of fullness and weight management.

Dietary Recommendations

Guidelines for carbohydrate intake, suggesting a diet rich in whole grains, fruits, and vegetables for optimal health.

Alternative Sweeteners

Sugar substitutes, both nutritive and non-nutritive, that provide sweetness with reduced or no calories.

Carbohydrate Digestion

The process by which carbohydrates are broken down into simpler sugars for absorption in the body.

Obesity and Added Sugars

Higher intake of added sugars is correlated with increased obesity rates, although moderate intake may be acceptable.