NUTR 1010 Lecture Notes - Lecture 7: Vitamin, Cytosol, Blood Sugar

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

Document Summary

All carbohydrates are made of: sugar molecules, most have same number of c,h and o but structure varies from sugar to sugar. Carbohydrate terminology: suffix -ose means carbohydrates, gluc-ose, fruct-ose, dextr-ose, saccharide - sugar molecule, monosaccharide = 1 sugar molecule, disaccharide = 2 sugar molecules, polysaccharide = lots of sugar molecules. The monosaccharides: glucose, fructose, galactose, each contain 6 carbons, 12 hydrogens and 6 oxygen atoms. Galactose: rarely present as a monosaccharide in the food supply, but occurs most often as part of lactose, the disaccharide in milk. Monosaccharides: free glucose and fructose found naturally, basic unit of carbohydrates, found in fruit, vegetables and milk, ex. glucose, fructose and galactose, often added as sweeteners to processed foods, ex. glucose, fructose. Starch is plant energy storage: a class of polysaccharides, long strings of monosaccharides, straight = amylose, branched = amylopectin, storage from of carbohydrate, lots of starch in grains, potatoes, legumes.