BPK 110 Lecture 4: BPK 110 ch4
12 Apr 2016
School
Department
Course
Professor
Document Summary
Chapter 4 - carbohydrates: sugars, starches & fibres. Carb sources eaten in natural form: re ned carbohydrates. Enrichment (forti cation of some lost nutrients to re ned grains) Added re ned sugars (rs: chem. similar to natural sugar, lack bre, micronutrients, phytochemical. Types of carbohydrates: sugar unit: smallest unit of a carb. molecule, monosaccharide (1 sugar unit, disaccharide (2 sugar unit, polysaccharide (2+ sugar unit, oligosaccharide (3-10 sugar unit) Most common: glucose (most important carb fuel for body), fructose, galactose: disaccharide. Complex carbohydrates (not sweet tasting: polysaccharide includes. * cannot be digested by si: soluble bre (oats, apples, beans, seaweed, jams) * binds cholesterol containing compounds: insoluble bre (whole wheat, rye, bran, broccoli, celery) * speeds passage thru intestines, binds toxic waste products. * promotes regular bowel movements & prevents constipation. Carbohydrates digestion and absorption: disaccharide & complex carb. must break down absorbed as monosaccharide blood to liver. Carbohydrate digestion: mouth stomach si (break into mono. )
