NUTR 1010 Lecture Notes - Lecture 4: Gestational Diabetes, Pectin, Amylopectin

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Carbohydrates can be classified by their chemical composition, as monosaccharaides, disaccharides, or polysaccharides. Carbohydrates are also described by the degree to which they have been processed; processing can alter the nutrient density of food products. A third way of classifying carbohydrates is by their physiological effect on levels of glucose in the blood using a measure called the glycemic index. Refined: refers to foods that have undergone processes that change or remove various components of the original food. Ex: white flour or purified starches are refined carbohydrates. Refined carbohydrates produce foods with a better taste, texture, and shelf life but tend to reduce the amount of vitamins, minerals or dietary fibre. Added sugars: sugars and syrups that have been added to foods during processing or preparation. Added sugars contribute to excess kcalories in the diet. Unrefined carbohydrates include whole-food sources of carbohydrates such as whole grain breads, whole grain cereals, beans, lentils, milk, fruits, and starchy vegetables.

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