BPK 110 Lecture 4: Chapter 4 Carbohydrates- Sugars, Starches and Fibres part 1

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Carbohydrates in our food: unrefined (whole) carbohydrates: carb sources eaten in their natural form or with minimal processing. The north american diet is high in sources of refined carbohydrates. Unrefined sources of carbohydrates are typically more nutrient dense than their refined counterparts. Enrichment (red bars), adds back some of the nutrients that are lost during the refinement process (yellow bars). While the enriched source of carbohydrates can contain addi>onal amount of nutrients compared to unrefined sources(ex. 100% whole wheat flour), some nutrients, such as fibre, are not for>fied back in. Whole grains: whole grains are unrefined carbohydrates; they include the en>re grain kernel: Germ, bran, endosperm oats, wheat, barley, rye are different types of grains. Germ: source of oil, rich in vitamin e. Refined (non-whole) grain products ouen include just the endosperm. If enriched, some nutrients, but not all, may be added back in.

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