KIN346 Lecture 6: Carbohydrates
5 Apr 2017
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Document Summary
Is a hydrate of carbon : manufactured by plants. Types of dietary carbohydrates: sugars, starch, fibre. Monosaccharides: simplest form of cho: contains 3 to 9 carbon atoms. Sugar alcohols: derived from monosaccharides, used as a sweetener (sorbitol made from glucose) . sweetens sugarless gum. Plants: starch (amylopectin and amylose) & fibre glycogen. Gestational diabetes: elevated blood glucose during pregnancy: spares muscle protein degradation for energy. Amino acids converted to: (1) ketone bodies, (2) fatty acids, (3) glucose. Minimum intake of cho: 130 g/day for nervous system function. Is a measure (no units) of the potential of food to raise blood glucose levels: 2 different standards: one slice of white bread or pure glucose (both taken as 100%) Factors affecting the glycemic index of foods: proportion of cho content of the ingested food. Factors affecting the glycemic index of foods: (cont"d: cooking. Heat helps to disrupt chemical bonds faster digestion.
