Nutrition Essentials for Nursing Practice (Susan G.
Dudek) –Carbohydrate
1. Postprandial:: following a meal.
2. Glycemic Response:: 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.
3. Carbohydrates (CHO):: a class of energy-yielding nutrients that contain only
carbon, hydrogen, and oxygen, hence the common abbreviation of CHO.
4. Simple Sugars:: a classification of carbohydrates that includes
monosaccharides and disaccharides; commonly referred to as sugars.
5. Complex Carbohydrates:: a group name for starch, glycogen, and fiber;
composed of long chains of glucose molecules.
6. Monosaccharide:: single (mono) molecules of sugar (saccharide); the most
common monosaccharides in foods are hexoses that contain six carbon atoms
7. Disaccharide:: "double sugar" composed of two (di) monosaccharides (e.g.,
sucrose, maltose, lactose).
8. Polysaccharides:: carbohydrates consisting of many (poly) sugar molecules.
9. Starch:: the storage form of glucose in plants.
10. Glycogen:: storage form of glucose in animals and humans.
11. Insoluble Fiber:: nondigestible carbohydrates that do not dissolve in water.
12. Soluble Fiber:: nondigestible carbohydrates that dissolve to a gummy, viscous
texture.
13. Dietary Fiber:: carbohydrates and lignin that are natural and intact
components of plants that cannot be digested by human enzymes.
14. Functional Fiber:: as proposed by the Food and Nutrition Board, functional
fiber consists of extracted or isolated nondigestible carbohydrates that have
beneficial physiologic effects in humans.
15. Total Fiber:: = dietary fiber + functional fiber.
16. Added Sugars:: caloric sugars and syrups added to foods during processing
preparation or consumed separately; do not include sugars naturally present in
foods, such as fructose in fruit and lactose in milk.
17. Whole Grains and Whole Grain Flours:: contain the entire grain, or seed,
which includes the endosperm, bran, and germ.
18. Phytochemicals:: bioactive, nonnutrient plant compounds associated with a
reduced risk of chronic diseases.
19. Refined Grains and Refined Flours:: consist of only the endosperm (middle
part) of the grain and therefore do not contain the bran and germ portions.
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, Nutrition Essentials for Nursing Practice (Susan G.
Dudek) –Carbohydrate
20. Enrichment:: adding back certain nutrients (to specific levels) that were lost
during processing.
21. Fortified:: adding nutrients that are not naturally present in the food or were
present in insignificant amounts.
22. Ketone Bodies:: intermediate, acidic compounds formed from the incomplete
breakdown of fat when adequate glucose is not available.
23. Catabolism: burning glucose for energy.
24. Anabolism: using glucose to build other compounds.
25. All digestible carbohydrates—namely, simple sugars and complex
carbohydrates—provide 4 cal/g.: 4 cal/g
26. Glycogen: The body's backup supply of glucose is liver glycogen. Liver and
muscle cells pick up extra glucose molecules during times of plenty and join
them together to form glycogen, which can quickly release glucose in times of
need. Typically one-third of the body's glycogen reserve is in the liver and can
be released into circulation for all body cells to use, and two-thirds is in muscle
which is available only for use by muscles. Unlike fat, glycogen storage is
limited and may provide only enough calories for about a half-day of moderate
activity.
27. The nurse is aware that glycogen is the stored version of glucose
available for when the body may need it. The nurse knows that the
majority of the glycogen is stored in the?liver. bloodstream. pancreas.:
Correct answer: muscles.
Well over half of students who answered this question in Wolters Kluwer's adaptive
learning systems, powered by PrepU, answered, "liver." Typically, two-thirds of the
body's glycogen is stored in the muscle, where it is available only for use in the
muscle, and the remaining one-third is stored in the liver, where it is available for all
body cells
28. Nonessential Amino Acids: If an adequate supply of essential amino acids is
available, the body can use them and glucose to make nonessential amino
acids.
29. Carbohydrate-Containing Compounds: The body can convert glucose to
other essential carbohydrates such as ribose, a component of ribonucleic acid
(RNA) and deoxyribonucleic acid (DNA), keratin sulfate (in fingernails), and
hyaluronic acid (found in the fluid that lubricates the joints and vitreous humor
of the eyeball).
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Dudek) –Carbohydrate
1. Postprandial:: following a meal.
2. Glycemic Response:: 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.
3. Carbohydrates (CHO):: a class of energy-yielding nutrients that contain only
carbon, hydrogen, and oxygen, hence the common abbreviation of CHO.
4. Simple Sugars:: a classification of carbohydrates that includes
monosaccharides and disaccharides; commonly referred to as sugars.
5. Complex Carbohydrates:: a group name for starch, glycogen, and fiber;
composed of long chains of glucose molecules.
6. Monosaccharide:: single (mono) molecules of sugar (saccharide); the most
common monosaccharides in foods are hexoses that contain six carbon atoms
7. Disaccharide:: "double sugar" composed of two (di) monosaccharides (e.g.,
sucrose, maltose, lactose).
8. Polysaccharides:: carbohydrates consisting of many (poly) sugar molecules.
9. Starch:: the storage form of glucose in plants.
10. Glycogen:: storage form of glucose in animals and humans.
11. Insoluble Fiber:: nondigestible carbohydrates that do not dissolve in water.
12. Soluble Fiber:: nondigestible carbohydrates that dissolve to a gummy, viscous
texture.
13. Dietary Fiber:: carbohydrates and lignin that are natural and intact
components of plants that cannot be digested by human enzymes.
14. Functional Fiber:: as proposed by the Food and Nutrition Board, functional
fiber consists of extracted or isolated nondigestible carbohydrates that have
beneficial physiologic effects in humans.
15. Total Fiber:: = dietary fiber + functional fiber.
16. Added Sugars:: caloric sugars and syrups added to foods during processing
preparation or consumed separately; do not include sugars naturally present in
foods, such as fructose in fruit and lactose in milk.
17. Whole Grains and Whole Grain Flours:: contain the entire grain, or seed,
which includes the endosperm, bran, and germ.
18. Phytochemicals:: bioactive, nonnutrient plant compounds associated with a
reduced risk of chronic diseases.
19. Refined Grains and Refined Flours:: consist of only the endosperm (middle
part) of the grain and therefore do not contain the bran and germ portions.
1/6
, Nutrition Essentials for Nursing Practice (Susan G.
Dudek) –Carbohydrate
20. Enrichment:: adding back certain nutrients (to specific levels) that were lost
during processing.
21. Fortified:: adding nutrients that are not naturally present in the food or were
present in insignificant amounts.
22. Ketone Bodies:: intermediate, acidic compounds formed from the incomplete
breakdown of fat when adequate glucose is not available.
23. Catabolism: burning glucose for energy.
24. Anabolism: using glucose to build other compounds.
25. All digestible carbohydrates—namely, simple sugars and complex
carbohydrates—provide 4 cal/g.: 4 cal/g
26. Glycogen: The body's backup supply of glucose is liver glycogen. Liver and
muscle cells pick up extra glucose molecules during times of plenty and join
them together to form glycogen, which can quickly release glucose in times of
need. Typically one-third of the body's glycogen reserve is in the liver and can
be released into circulation for all body cells to use, and two-thirds is in muscle
which is available only for use by muscles. Unlike fat, glycogen storage is
limited and may provide only enough calories for about a half-day of moderate
activity.
27. The nurse is aware that glycogen is the stored version of glucose
available for when the body may need it. The nurse knows that the
majority of the glycogen is stored in the?liver. bloodstream. pancreas.:
Correct answer: muscles.
Well over half of students who answered this question in Wolters Kluwer's adaptive
learning systems, powered by PrepU, answered, "liver." Typically, two-thirds of the
body's glycogen is stored in the muscle, where it is available only for use in the
muscle, and the remaining one-third is stored in the liver, where it is available for all
body cells
28. Nonessential Amino Acids: If an adequate supply of essential amino acids is
available, the body can use them and glucose to make nonessential amino
acids.
29. Carbohydrate-Containing Compounds: The body can convert glucose to
other essential carbohydrates such as ribose, a component of ribonucleic acid
(RNA) and deoxyribonucleic acid (DNA), keratin sulfate (in fingernails), and
hyaluronic acid (found in the fluid that lubricates the joints and vitreous humor
of the eyeball).
2/6
