Foods and Nutrition 1021 Lecture Notes - Lecture 5: Gluten, Acceptable Daily Intake, Polyuria

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

Document Summary

Nutrition (1021) chapter 4: carbohydrates, sugar, starch, glycogen & fiber. C(o is the body"s first choice for energy needs, used as glucose and stored as glycogen (muscle and liver). Ex) treat cho like a campfire, need to start the fire in the morning and add little bits of kindling during the day in order to keep the fire going. Dietary sources: grains ex) breads, cereals, pasta etc, beans/legumes, milk and alternatives (lactose, fruits, starchy vegetables ex) potatoes, turnip, corn, carrots etc. ** all 4 food groups can provide us with cho. There are several types of carbs: monosaccharides, disaccharide, oligosaccharides and polysaccharides. These are also known as sugars consisting of 1-2 polymers, quick acting: monosaccharides glucose, fructose and galactose, dissacharides maltose, sucrose (table sugar), lactose, sugar alcohols sorbitol and mannitol, ** ends in ose = sugar, ends in ol = sugar alcohol.