Across
- 2. _____ carbohydrates are often framed by the media as unhealthy or lacking nutritional value, but in reality, they provide a similar number of calories as their counterparts commonly referred to as whole or whole-grain foods. The glycogen storage organ in the body that primarily regulates blood glucose levels between meals.
- 5. The hormone responsible for moving glucose from the bloodstream into cells, converting it into glycogen, and directing it to storage sites. This hormone is often misunderstood as one that causes “bad weight gain,” but it is essential for weight restoration, muscle maintenance, brain fueling, and overall recovery.
- 6. _____ carbohydrates are the type of carbohydrates that both endurance athletes and individuals with type 1 diabetes commonly carry as a reliable source of quick energy.
- 11. The type of carbohydrates that cannot be digested by enzymes produced by the human body but that plays an important role in intestinal transit and gut microbiota health.
- 12. The process through which the body produces glucose when carbohydrate intake and glycogen stores are low.
- 16. The most abundant type of carbohydrate found in rice, potatoes, pasta, yams, pizza, corn, and cake. It is a polymer composed of glucose monomers that can exist in different structural forms in food.
- 17. The carbohydrate molecule is found primarily in milk, yogurt, and ice cream, and present in much smaller amounts in hard cheeses.
- 18. Consuming too much soluble fiber (a value that depends on how far along a patient is in recovery), especially in combination with high fluid intake, can cause ________ which may generate more gastrointestinal discomfort, interfere with appetite, and impair nutrient absorption if repeated over time.
- 19. When following a low-carbohydrate diet, a person may lose a noticeable amount of weight in the first few days. Most of this weight loss is explained by the initial ____ loss that occurs when carbohydrate intake drops significantly. This effect is temporary and directly tied to carbohydrate restriction.
Down
- 1. Consuming too little or too much fiber (a value that depends on how far along a patient is in recovery) can cause _____, which may contribute to early satiety, gastrointestinal discomfort, nausea, and other symptoms.
- 3. _____, minerals, and fiber are present in small amounts in whole-grain foods and represent the main nutritional difference between whole and refined grains. Relying solely on whole-grain alternatives to foods like bread does not provide sufficient micronutrients to meet overall dietary needs and should not be the main driver for food choices.
- 4. The largest glycogen storage site in the body.
- 7. The structural macronutrient that is “protected” from being broken down when carbohydrates are adequately consumed, a process also known as “_____ sparing.” form in which the body stores carbohydrates and can easily convert back into glucose when needed.
- 8. The glycogen storage organ in the body that primarily regulates blood glucose levels between meals.
- 9. The “_____ sugars” terminology found on many packaged foods describes carbohydrates that were added during food preparation rather than naturally present in the food. These sugars are metabolized by the body in the same way as naturally occurring sugars.
- 10. The carbohydrate molecule that results from the breakdown of starch and that is also measured in the bloodstream.
- 12. The form in which the body stores carbohydrates and can easily convert back into glucose when needed.
- 13. The main form of carbohydrates found in fruits.
- 14. When eating a meal rich in fiber during the early stages of weight restoration, patients commonly report feeling “too _____” well before finishing their meals. This occurs because the intestinal tract in recovery from an eating disorder may still be functioning at a slower rate than a fully healthy gut. Introducing foods that slow digestion may worsen this sensation.
- 15. the organ in the body that mainly relies on glucose for optimal functioning, including cognition, emotional regulation, and flexibility.