BPK 110 Chapter Notes - Chapter 4: Dietary Fiber, Lactose Intolerance, Impaired Glucose Tolerance
30 Mar 2017
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Refined: refers to foods that have undergone processing to remove the coarse parts of the original food. Whole grain products include the kernel of the grain: the germ, the bran, and the endosperm. Enrichment: the addition of specific amounts of thiamin, riboflavin, niacin, and iron to refined grains. since 1998 folic acid has also been added to enriched grains. Fortification: the addition of nutrients to foods. Foods made with refined grains contain more of some nutrients and less of others. Empty calories: energy with few nutritional nutrients. Sugar units: the smallest unit of a carbohydrate molecule. Monosaccharide: a carbohydrate made up of a single sugar unit. Disaccharide: a carbohydrate made up of two sugar units. Polysaccharide: a carbohydrate made up of two or more sugar units linked together. Monosaccharides and polysaccharides are classified as simple carbohydrates. The 3 most common monosaccharides are glucose, fructose, and galactose.
