Foods and Nutrition 1021 Lecture Notes - Lecture 4: Pineapple, Constipation, Sucrase

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

Document Summary

Chapter 4: the carbohydrates- sugar, starch, glycogen, & fiber. The (cid:271)od(cid:455)"s first choice for energy needs. Used as glucose or stored as glycogen (stored form in liver: dietar(cid:455) sources: Milk and alternatives (e. g. milk, yogurt, but not cheese) Starchy vegetables (e. g. potatoes, peas, corn, squash) Sweets/desserts (e. g. cookies, chips, ice cream, cake) Each item is one reference serving or 15 grams of carbohydrate. Sucrose, lactose, maltose: sugar alcohols (incomplete absorption) Carbohydrate types and their importance: monosaccharides: glu(cid:272)ose. Essential cho --main source of energy for brain &nerves (rbc) Excreted in the urine by diabetics: fru(cid:272)tose. Fruit sugar; sweeter than sugar (has to cover into glucose: galactose. Part of lactose (milk sugar); freed during digestion. Carbohydrate types and their importance: disaccharides: sucrose glucose+ fructose. Table sugar (beet or cane: lactose glucose+ galactose. Poorly digested by some people: maltose glucose+ glucose. Complex carbohydrates: star(cid:272)h &fi(cid:271)re --3 or more polymers, oligosa(cid:272)(cid:272)harides (cid:894)(cid:1007)-9 polymers) Other oligo--saccharides: raffinose, stachyose, fructo-- oligosaccharides: polysaccharides (>9 polymers)