KIN 121 Lecture Notes - Lecture 19: Calorie, Maltose, Galactose
16 Dec 2015
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Document Summary
Energy comes from digested and absorbed nutrients (and oxygen), which are delivered by cardio-vascular and respiratory systems. Carbohydrates, fats, protein have calories and provide energy. Formation of new tissue & tissue repair. Food has energy potential measured in calories. 1 calorie (kcal) is the amount of heat required to raise the temperature of 1kg of water 1 degree celsius. Carbohydrates, proteins, fats have caloric value (provide energy) Vitamins, minerals, and water do not have caloric value. Broken down to glucose (stored as glycogen) Foods with high glycemic index: digest quickly, raise blood sugar, table sugar, honey, refined cereals, white bread, baked potatoes. Foods with low glycemic index: pasta, whole grain, rice, oatmeal, bran, beans, lentils, fruits (apple, peach, grapefruit) Foods high in simple sugars with little nutritional value should be eaten in moderation: Pop, fruit beverages, some salad dressings, ketchup, canned fruit in syrup (due to added sugar), some canned vegetables, (high fructose) corn syrup additive, white bread /pasta.
