Nutrition Ch. 3 Carbohydrates

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Across
  1. 2. non-digestible carbohydrates that tend to form a thick, gel-like compound in the stomach that may then be fermented by bacteria in the colon.
  2. 7. composed of two (di) monosaccharides (e.g., sucrose, maltose, lactose).
  3. 11. Grains contain the entire grain, or seed, which is the endosperm, bran, and germ.
  4. 12. the effect a food has on the blood glucose concentration: how quickly the glucose level rises, how high it goes, and how long it takes to return to normal.
  5. 15. sugar alcohols produced from the fermentation or hydrogenation of monosaccharides or disaccharides.
  6. 16. adding back certain nutrients (to specific levels) that were lost during processing.
  7. 18. Synthetically made sweeteners that provide minimal or no carbohydrate and calories. They are also known as artificial sweeteners.
  8. 19. the storage form of glucose in plants.
  9. 20. dietary fiber + functional fiber.
  10. 21. intermediate, acidic compounds formed from the incomplete breakdown of fat when adequate glucose is not available.
  11. 22. group name for starch, glycogen, and fiber; composed of long chains of glucose molecules.
  12. 24. form of glucose in animals and humans.
  13. 25. a formula that combines portion size and GI into one number to evaluate the impact on blood glucose levels.
  14. 26. the estimated amount of a food additive that a person can safely consume every day over a lifetime without risk.
Down
  1. 1. single molecules of sugar (saccharide); the most common monosaccharides in foods are hexoses that contain six carbon atoms.
  2. 3. non-digestible carbohydrates that cannot be broken down by bacteria in the colon but absorb water.
  3. 4. consisting of many (poly) sugar molecules.
  4. 5. class of energy-yielding nutrients that contain only carbon, hydrogen, and oxygen, hence the common abbreviation of CHO.
  5. 6. a classification of carbohydrates that includes monosaccharides and disaccharides; commonly referred to as sugars.
  6. 8. as proposed by the Food and Nutrition Board, functional fiber consists of extracted or isolated non-digestible carbohydrates that have beneficial physiologic effects in humans.
  7. 9. a numeric measure of the glycemic response of a 50 g carbohydrate serving of a food sample. The higher the number, the higher the glycemic response.
  8. 10. carbohydrates and lignin that are natural and intact components of plants that cannot be digested by human enzymes.
  9. 13. caloric sugars and syrups added to foods during processing or preparation, or consumed separately; do not include sugars naturally present in foods, such as fructose in fruit and lactose in milk.
  10. 14. bioactive, nonnutrient plant compounds associated with a reduced risk of chronic diseases. Also known as phytochemicals.
  11. 17. adding nutrients that are not naturally present in the food or were present in insignificant amounts.
  12. 23. Grains consist of only the endosperm (middle part) of the grain and therefore do not contain the bran and germ portions.