NUTR 1010 Lecture Notes - Lecture 9: Ketogenesis, Diverticulosis, Sucralose
4 May 2017
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Document Summary
All carbohydrates are made of : sugar molecules. Simple carbohydrates (aka sugars: one (monosaccharide) or two (disaccharide) sugar molecules. Complex carbohydrates (aka polysaccharides: many monosaccharide molecules strung together, starch, bre. Meat, sh, poultry and fats have no carbohydrate. Suf x- ose means sugar: glucose, fructose, dextrose. Saccharide = sugar molecule: mono-saccharide = 1 sugar molecule, di-saccharide = 2 sugar molecules, poly-saccharide = lots of sugar molecules. Galactose only found only in disaccharides or polysaccharides. Monosaccharides are often added to processed foods. Long strings of monosaccharides: straight - amylose, branched - amylopectin. Lots of starch in grains, potatoes, legumes. Ofen made of glucose but can other monosaccharides. Provide structure to the leaves, stems and seeds of plants. Lots in whole grains, vegetables, fruit and legumes. Often used as gelling agents or thickeners. High in oatmeal, seaweed, oat bran, barley, apples, legumes. Found in whole grains, nuts, fruit skin and seeds.
