NUTR 1010 Lecture Notes - Lecture 7: Maltase, Niacin, Cellulose

• School: University of Guelph
• Department: Nutrition
• Course: NUTR 1010
• Professor: Angela Wallace

Document Summary

All carbohydrates are made of sugar molecules. One (monosaccharide) or two (disaccharide) sugar molecules. Many sugar molecules strung together, (e. g. starch and fibre) Found in all plant foods and milk. Cho in many foods not in a food group. Meat, fish, poultry and fats have no carbohydrate. Eggs and cheese have very little cho. Each contain 6 carbons, 12 hydrogens and 6 oxygen atoms: glucose. Glucose circulates in the blood and is the most important carbohydrate fuel for the body. It is produced in plants by the process of photosynthesis, which uses energy from the sun to combine carbon dioxide and water. Glucose occurs as a monosaccharide in honey but is most often part of a disaccharide or starch: fructose. Is a monosaccharide that tastes sweeter than glucose, it is found in fruits and vegetables and makes up more than half the sugar in honey.