Foods and Nutrition 1021 Lecture Notes - Lecture 4: Junk Food, Glycemic Index, Weight Loss

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Jennifer Broxterman

Document Summary

Chapter 4: the carbohydrates --sugar, starch, glycogen, & fibre (continued) All monosaccharides & disaccharides: b(cid:396)o(cid:449)(cid:374) sugar. White sugar with molasses added, 95% pure sucrose: co(cid:374)(cid:272)e(cid:374)t(cid:396)ated f(cid:396)uit jui(cid:272)e sweetener. Sugar syrup from dehydrated fruit juice (esp. grape jui(cid:272)e(cid:895); (cid:862)all f(cid:396)uit(cid:863: co(cid:374)fe(cid:272)tio(cid:374)e(cid:396)"s suga(cid:396) (icing sugar) From cornstarch -- acted upon by enzymes (mostly glucose, partly maltose ) High-fructose corn syrup (mostly fructose; has glucose & maltose: g(cid:396)a(cid:374)ulated/(cid:449)hite sugar. Glucose & fructose mix from enzymatic digestion of sucrose in nectar by bees: maple sugar. Sucrose from sap of sugar maple tree: molasses. Thick, brown syrup left over from refining of sucrose from sugar cane. Sugar added to foods may trigger overconsumption. Additional calories from sugar contribute to body fat stores (just as excess calories from other food sources do) High sugar foods often have extra empty calories: e. g. Sweet--flavored high--fat treats: cakes, candies, chocolate bars, cookies, doughnuts, ice cream, muffins.