NTDT200 Study Guide - Midterm Guide: Refined Grains, Galactose, Maltose

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Soucy, Irene

Document Summary

Primary functions of carbs in body and food: kcal/gram. Glucose- fuels most of the body"s cells, develops blood cells, preferred source for brain and nerves. Fructose- fruit sugar, some vegetables, sweetest sugar. Lactose- glucose and galactose found in milk. Maltose- composed of two glucose units, produced when starch is broken down. Polysaccharides (starches amylose, amylopectin; glycogen; fibers) Amylose/amylopectin - found in grains,legumes, and some vegetables. Glycogen- made and stored in liver and muscles. Endosperm- contains the highest amount of starch and protein. Bran- contains the majority of dietary fiber and a significant amount of b vitamins and minerals. Germ- is the embryo of the seed that germinates and grows. Storage forms of carbohydrate: plants (starch (names of) vs. animals (glycogen) Amylose and amylopectin are plant starches and polysaccharides. Glycogen is stored in liver and muscles. Sources of carbohydrates in the us diet (food groups, added sugars, fibers foods with highest source); benefits of added sugar.