FOOD20003 Lecture Notes - Lecture 9: Fructooligosaccharide, Hyperglycemia, Atherosclerosis

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: All

Document Summary

Carbs food sources: wholegrains food, vegetables, legumes and fruits, milk lactose. Sugar food sources: excessive sugar intake obesity b/c of the development of body fat from excess energy, but sugar empty calories b/c deliver energy but has no nutrients, naturally occurring sugars: fruits, veggies, milk. Dental caries: bacteria residing in dental plaque in contact with teeth, bacteria breakdown of sugar produces lactic acid which corrodes the enamel of teeth. Artificial sweeteners: non-nutritive sweetener, benefit: does not contribute to dental carries, saccharin: readily absorbed and secreted as urine, doesn"t accumulate in body, stevia: herbal alternative, glycoside found in leaves, sucralose: passed through digestive tract, acesulfame-k, alitame and cyclamate. Sugar replacer: nutritive sweetener, sugar alcohols and polyols, generally safe (no dental caries, absorbed more slowly & metabolised different in the body (less sweet, low gi. Regulatory roles of fsanz, aoac, aacc: fsanz: food regulation, safety standard, aoac: regulation of food analyses, aacc: regulation of cereals analysis.