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Carbohydrates-one of the six classes of nutrients that
includes sugars, starches, and fibers. Carbs are the body's
main source of energy.
Monosaccharide- is a carbohydrate made up of single
sugar units-glucose, fructose, and galactose.
Saccharides- sugar units
Glucose-circulates in the bloodstream and serves as the
body’s source of energy.
Disaccharide-a carb made up of two sugars- sucrose &
lactose. Maltose is also apart of the disaccharide
Sugars- a collective term used to refer to all the
monosaccharaides and disaccharide.
Polysaccharide- is made up of many sugar units that are all
linked in straight chains.
Starch- a polysaccharide that is the storage form of energy
Fiber- an indigestible polysaccharide that make up the
though fibrous cell wall
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Simple carbohydrates- a monosaccharide or disaccharide
Complex carbohydrate- a polysaccharide starch and fiber
are complex carbs
Soluble fiber- an indigestible carbohydrate from plants that
dissolves in water
Insoluble fiber- an indigestible carbohydrate from plants that
does not dissolve in water
Hormone- a chemical produced in the body and released
into the blood stream to regulate specific body processes
Insulin- a hormone secreted by the pancreas to regulate
blood glucose level
Glycogen- The body’s storage form of glucose
Satiety- The feeling of fullness a person has after eating food
Refined sugar- a carbohydrate sweetener that is separated
from its natural source for use as a food additive
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Supplement- a concentrated source of a nutrient, usually in
pill, liquid, or powder form
Dental caries-tooth decay
Diabetes mellitus-a lack of or an inability to use the hormone
insulin, which results in a buildup of glucose in the
bloodstream.
Hypoglycemia- a low blood glucose level
Lactose intolerance- an inability to digest lactose the main
carbohydrate in milk due to a lack of the digestive enzyme
lactose.
Hypoglycemia- A low blood glucose level
Hyperglycemic-abnormally increased content of glucose in
the blood.
Carbohydrates in beans and rice
provide energy
 Vegetables are rich in fiber and low in
calories
 Oat bran, legurnes and apple and citrus
pectins are sources of soluble fiber
 Wheat bran and whole grains are high in
insoluble fiber
 Breads pasta ice cream and baked
goods are rich sources of carbohydrates
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Carbohydrates spare protein so that protein
can concentrate on building, repairing,
and maintaining body tissues instead of
being used up as an energy source.
 Carbohydrate is necessary for the
regulation of nerve tissue and is the only
source of energy for the brain.
 Some carbohydrates are high in fiber,
which helps prevent constipation and
lowers the risk for certain diseases such as
cancer, heart disease and diabetes.
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