NUTR 1010 Lecture Notes - Lecture 6: Corn Syrup, Carbohydrate, Blood Sugar
Document Summary
Chemical structure caries from sugar to sugar but there are the same number of molecules. Simple carbohydrates (aka sugars: one (monosaccharide) or two (disaccharide) sugar molecules. Complex carbohydrates (aka polysaccharides: many sugar molecules strung together. Found in all plant foods & milk. Found in many foods that are not in a food group: beer, wine, cake. Meat, fish, poultry & fats have no carbohydrates. Eggs & cheese have very little carbohaydrates. Suffix ose means carbohyrdates: gluc-ose, fruct-ose, dextr-ose. Saccharide = sugar molecule: mono-saccharide = 1 sugar molecule, di-saccharide = 2 sugar molecules, poly-saccharide = lots of sugar molecules. Each contains 6 carbons, 12 hydrogens, & 6 oxygen atoms: same chemical components just different structures. 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.
