Chapter 2 - Carbohydrates

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Across
  1. 2. type of dietary fiber found in wheat bran, seeds, vegetable stalks, and the skins of fruits; reduces risk of constipation and related problems
  2. 5. excess carbohydrates can be manufactured into _________ for storage and later utilized as an energy source
  3. 6. carbohydrates are considered _________ sparing because if the body has adequate carbohydrates to metabolize, __________ can be used for tissue creation and repair
  4. 7. low blood sugar
  5. 10. indigestible polysaccharides with health benefits ranging from blood sugar control, reduced cancer and heart disease risk, reduced constipation risk, and improved gut bacteria
  6. 12. type of dietary fiber found in oats, barley, legumes, fruits, and vegetables; reduces cholesterol and heart disease risk
  7. 13. complex carbohydrates made up of at least 10 monosaccharides; commonly referred to as starch or fiber
  8. 17. examples include honey, fresh and dried fruits, jams, and jellies
  9. 18. hormone released by the pancreas to help avoid hyperglycemia; chronically high levels of this hormone may increase type 2 diabetes risk
  10. 20. examples include table sugar and milk
Down
  1. 1. metabolism which creates energy primarily from carbohydrates; occurs when there is insufficient oxygen to meet energy demands
  2. 3. complex carbohydrates are generally recommended a few hours before competition while __________ carbohydrates should be consumed during the competition, especially if the event lasts more than an hour
  3. 4. preferred energy substrate; known as the flexible fuel because it can be metabolized with or without oxygen
  4. 8. carbohydrate storage in the body is limited to about 1,500 calories in the muscles and 300 calories in the __________.
  5. 9. high blood sugar
  6. 11. measurement of how foods have an impact on blood sugar; foods high on this scale cause a rapid rise in blood sugar for immediate energy while foods low on this scale provide a slower but more sustained source of energy
  7. 14. also referred to as glucose, this is the primary fuel for the brain
  8. 15. hormone produced by the adrenal gland in response to stress; increases blood sugar by breaking down bone, muscle, and fat tissues
  9. 16. a small snack and drink (possibly tea) to ensure stable blood sugar levels between meals
  10. 19. metabolism which creates energy from all three energy substrates (fats, protein, and carbohydrates); requires oxygen