Foods and Nutrition 1021 Lecture Notes - Lecture 4: Bran, Dietary Fiber, Lactose Intolerance

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

The (cid:271)ody"s first (cid:272)hoi(cid:272)e for e(cid:374)ergy (cid:374)eeds: used as glucose. Dietary sources: grains, beans, milk, fruits. The weight you are whe(cid:374) you eat it, is(cid:374)"t your true weight, it"s just the weight of it (cid:271)ei(cid:374)g stored until used (cid:862)ki(cid:374)dli(cid:374)g the fire(cid:863) (cid:271)y keepi(cid:374)g your (cid:373)eta(cid:271)olis(cid:373) goi(cid:374)g. Sugars (1-2 polymers: monosaccharides: glucose, galactose, fructose, disaccharides: sucrose, lactose, maltose (malt sugar, sugar alcohols: sorbitol, mannitol (not calorie free, but have less calories and are more sweet) Glucose: blood sugar (dextrose, essential cho main source of energy for brain and nerves, excreted in the urine by diabetics. Fructose: fruit sugar: sweeter than sugar, liver converts this to glucose. Starch and fiber (3 or more polymers: oligosaccharides (p-3 polymers, polysaccharides (>9 polymers, starch: amylose, amylopectin, modified starches. Starch: excellent source of glucose, storage form of glucose in plants. Indigestible parts of plant foods: cellulose; hemicellulose. Polysaccharides; sugar units held by bonds indigestible by human enzymes.