Fichas
Carbohydrates
Fichas del conjunto (24)
- 1Simple SugarsAnother name for simple carbohydrates. These are sugars that exist as single sugar molecules (monosaccharides) or two linked simple sugar molecules (disaccharides)
- 2PhotosynthesisAn energy-requiring process in which plants capture light energy from the sun and use the energy to combine carbon dioxide and water to form carbohydrates
- 3Complex CarbohydratesA carbohydrate composed of three or more linked simple sugar molecules
- 4Simple CarbohydratesA form of carbohydrate that exists as a monosaccharide or disaccharide
- 5GlucoseOne of the most common occurring simple sugars in nature. It is the carbohydrate that humans rely upon for cellular energy
- 6GalactoseA simple sugar found in Milk
- 7FructoseA simple sugar known for its sweet taste that is commonly found in fruits
- 8SucroseA commonly consumed disaccharide also known as table sugar. It is composed of linked glucose and fructose molecules
- 9LactoseThe disaccharide found in milk that is composed of the simple sugars glucose and galactose
- 10MaltoseA disaccharide made up or two linked molecules of glucose
- 11Soluble FiberA type of indigestible plant carbohydrate that dissolves in water. Soluble fiber has been shown to help lower blood cholesterol levels in some people. Sources of soluble fiber are oats, barley, legumes and some fruits and vegetables
- 12Insoluble FiberA type of non-digestible plant carbohydrate that does not dissolve in water. Insoluble fiber sources are primarily whole grain products, nuts, seeds, and some vegetables
- 13Dietary FiberA complex carbohydrate obtained from plant sources that is not digestible by humans. Although dietary fiber provides no energy for cellular activity, it does help maintain a healthy digestive system, lower blood cholesterol levels and regulate blood glucose levels
- 14Functional FiberIsolated, non-digestible carbohydrates that have beneficial physiological effects in humans
- 15Total FiberThe sum of dietary and functional fiber
- 16Generally Recognized as Safe (GRAS)Substances that have not been conclusively proven to be safe but are generally accepted by experts as being safe for human consumption and therefore can be added to foods by manufacturers
- 17Acceptable Daily Intake (ADI)The FDA established safety limit for food additives and artificial sweeteners. The ADI is set at approximately 100 times below the level required for toxic or adverse effects
- 18PolyolsA class of food sweeteners that are found naturally in some plants but are not easily digested and thus yield fewer calories. Polyols, also known as sugar alcohols, include xylitol, sorbitol and mannitol and often are added to sweeten products such as mints, candy and gum
- 19PhytochemicalsA large class of biologically active plant chemicals that have been found to play a role in the maintenance of human health
- 20Glycemic IndexAn index for classifying carbohydrate foods based on how quickly they are digested and absorbed into the bloodstream. The more quickly blood glucose rises after ingestion, the higher the glycemic index.
- 21Glycemic LoadA way of assessing the overall glycemic effect of a diet based on both the glycemic index and the number of carbohydrates provided per serving for each food ingested.
- 22Crossover PointThe point on an increasing continuum of exercise intensity where fats and carbohydrates each contribute 50% of the needed energy and beyond which carbohydrates become the predominant energy source
- 23AdipocytesA single fat cell
- 24Carbohydrate LoadingA high-carbohydrate dietary plan commonly used by endurance athletes that is designed to engorge muscle cells with glycogen
Información
- Descripción
- (Sports Nutrition) Sports Nutrition Fichas sobre Carbohydrates, creado por Em Pierce el 08/03/2017.
- Creado por
- Em Pierce
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