BPK 110 Lecture Notes - Lecture 4: Short-Chain Fatty Acid, Reactive Hypoglycemia, Flour

75 views3 pages

For unlimited access to Class Notes, a Class+ subscription is required.

- Unrefined (whole) carbs
o Natural w/ minimal processing (ex. whole grain, whole wheat, whole foods)
- Refined carbs
o Processed; portion of grain removed
- Enriched
o Types of fortification which adds back some (NOT ALL) nutrients lost in
Whole Grains
- Unrefined carbs; include entire grain kernel
o Contains bran (high in fibre, vit./minerals; outside layer), endosperm (high in
starch, protein, vit./minerals; inside), germ (high in fat and vit. E; middle)
- White flour
o Germ and bran removed
Types of Carbohydrates
- Sugars, starches, fibres made of 1+ sugar units
- Glucose = main sugar (in blood)
o Main sugar eaten
- Galactose (ex. milk)
- Fructose (found in fruits)
- Three types of sugars
o Monosaccharides
o Disaccharides
o Polysaccharides
- Added sugar
o No benefits/nutritional value
o Lack nutrient density (ex. fibre, micronutrients, phytochemicals)
o Empty calories
o Increased diseases
- “—ose” suffix for sugar
Types of Complex Carbs
- polysaccharides
o typically not sweet-tasting
o fibre can’t be broken from human enzymes, thus passes thru digestive tract
- Starch
o High doses not recommended
- Fibre
o Glucose molecules can’t be broken down w/ human body enzyme
o Soluble fibre: CAN get broken down a little bit by bacteria in large intestine, to
form short chain fatty acids
Unlock document

This preview shows page 1 of the document.
Unlock all 3 pages and 3 million more documents.

Already have an account? Log in

Get access

$10 USD/m
Billed $120 USD annually
Homework Help
Class Notes
Textbook Notes
40 Verified Answers
Study Guides
1 Booster Class
$8 USD/m
Billed $96 USD annually
Homework Help
Class Notes
Textbook Notes
30 Verified Answers
Study Guides
1 Booster Class