NTR 108 Lecture Notes - Lecture 3: High Fructose Corn Syrup, Lactose Intolerance, Vitamin B6

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orchidcockroach288

12 Apr 2016

School

University at Buffalo

Department

Nutrition

Course

NTR 108

Professor

Melissa Chabot

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Document Summary

Module 3 carbohydrates essenial energy: types, monosaccharide , glucose : Basic unit of starch and cellulose . Type of sugar in blood, table sugar . Found in processed food high fructose corn syrup (sweet&cheap-empty calories food: galactose : Present as monosaccharide in small intesine ater digesion: disaccharides :---require digesion, most common are sucrose and lactose a. Found in milk products: up to 1/2 of the energy in milk. Less in some chesses (swiss and cheddar) and yogurt. Fermented in large intesine (diarrhea/bloaing: maltose : Absorbed as glucose: oligosaccharides :--sugars: several monosaccharide linked together a. Digesible and absorbed as glucose: bean sugars. Fermented in large intesine: polysaccharides , very long carbohydrate chains: composed of many monosaccharide units glucose, known as complex carbohydrate (digesible, major types of polysaccharides. Dietary iber undigestable, not source of energy cellulose, pecin . Ii digesion: mouth, mixing and grinding with saliva b. Saliva has amylase : amylase digests/breakdown starch/amylose.

Related Questions

Proteins are composed of which of these monomers?

a) amino acids

b) glucose

c) fatty acids

d) nucleotides

e) glycerol

The source of glucose in our diet is

A Starch

B Sucrose, and other disaccharides

C Lactose

D Glucose and other monosaccharides

E all of the above

Which one of the following carbohydrates is a ketose sugar?

A. Galactose

B. Fructose

C. Glucose

D. Mannose

E. Glyceraldehyde

Animals cannot metabolize cellulose for which of the following reasons?

A.. Cellulose is insoluble.

B. They do not commonly consume cellulose.

C. They do not have an enzyme to hydrolyze the beta-1,4-glycosidic bonds (linkages).

D. They do not have an enzyme to hydrolyze the branches.

In amylopectin, the glucose molecules are connected by

A. beta-1,4-glycosidic bonds

B. alpha-1,6-glycosidic bonds

C. alpha-1,4-glycosidic bonds

D. alpha-1,4-glycosidic bonds and alpha-1,6-glycosidic bonds

Which of these statements about galactose is FALSE?

Galactose

A. is an aldohexose that occurs in the free form in nature.

B. is obtained as a hydrolysis product of the disaccharide lactose, a sugar found in milk and milk products.

C is important in the cellular membranes of the brain and nervous system.

D. differs from D-glucose only in the arrangement of the OH group on carbon 4.

E) none of the above are false

Name of Macronutrient	Subtypes of Macronutrient (Weâve listed the names to provide a framework, but explain what each means)	Food Sources (list food sources broken down by subtype of macronutrient)	Major Functions (make sure to explain each)	Recommended Intake (for you â include your demographic)	Related Health Concerns (be specific regarding how the macronutrient contributes to this health problem)
Carbohydrates	Monosaccharides Sweet, colorless, crystalline structure which contain one (mono) molecule of sugar (saccharide), with the basic CnH2nOn makeup: are the glucose and Fructose âGalactose; Sucrose, maltose and lactose Polysaccharides is a monosaccharaides bonded togehte (wikibooks). Which are simple? Monosaccharides Which are complex? Polysaccharides Both Monosacharides and Polysaccharides can be good healthy diet( wikkibooks).	Monosaccharides: glucose is found on some fruits, vegetable and honey; fructose is found in fruits, honey and corn syrup ( wikkibook) Polyasacchariders Starch (cereal grains such as wheat, oats, barley, corn rice and their products; cellulose which acts as a dietary fiber(soluble â barley-oats,rye) insoluble fiber whole grains ready to eat cereals and others) and glycogen â a storage form of glucose in the liver and muscle ( Non digestable dietary â cellulose â whole grains- green leatu vegetable; pectin- fruits, carrots, sweet potatoes. Exemple of digestable food â shellfish, animal liver.(nutrient.review,n.d)
Proteins	Essential amino acids Nonessential amino acids
Lipids	Triglycerides Phospholipids Sterols

Charts and tables are tools we use in science to break down information analytically and present data in an organized manner. It is a beneficial strategy for learning about and organizing scientific material, which we will be using often in this class. Make sure that you are detailed, thorough, and specific in your responses. Explain yourself clearly. Do not list a word or brief phrase without explaining what it means. For example, if you list diabetes for carbohydrates, make sure you explain how carbs are associated with diabetes. Don't leave the reader to make that connection for you. Also, make sure you provide APA-style references for each of your so

I need help with case study question.

Sweet Indigestion: A Directed Case Study onCarbohydrates

Peggy Brickman Department of Plant Biology University ofGeorgia

Part IIâLabel Analysis

The girls checked out a nutrition textbook and learned thatalmost all of the foods they were eating contained carbohydrates.But how much gas is produced in your intestine depends on the typeof bacteria you are harboring and whether or not you eat thefollowing carbohydrates that arenât well digested. Gwenâs list ofcarbohydrates that arenât well digested: â¢ Simple sugars: Driedbeans, peas, and lentils containing the tri- and quatro-saccharidesRaffi nose and Stachyose Lactose Fructose Sorbitol, found in fruitbut also an artifi cial sweetener â¢ Starches â¢ Insoluble fi berAnalyze the PowerBarÂ® food label below and then answer thequestions that follow.

INGREDIENTS: HIGH FRUCTOSE CORN SYRUP WITH GRAPE AND PEAR JUICECONCENTRATE, OAT BRAN, MALTODEXTRIN, MILK PROTEIN ISOLATE, RICECRISPS (MILLED RICE, RICE BRAN), PEANUT BUTTER (ROASTED PEANUTS,SALT), BROWN RICE, GLYCERIN Â©POWERBAR INC., BERKELEY, CA 94704 MADEIN USA Â® REGISTERED TRADEMARK.

Nutrition Facts	Amount/Serving	% DV	Amount/Serving	% DV
	Total Fat 3.5g	5%	Total Carb 45g	15%
Serving size 1 bar	Saturated Fat 0.5g	3%	Dietary Fiber 3g	12%
	Cholesterol 0mg	0%	Sugar 14g
Calories 240	Sodium 120mg	5%	Other Carb 28g
Calories from Fat 30 *Percent Daily Values (DV) are based on a 2,000 calorie diet	Potassium 130mg	4%	Protein 10g	20%

QUESTION :What percentage of the carbohydrates inthe bar is simple sugar? Can the girls omit all carbohydrates thatare not well digested (like those in Gwenâs list) from their diet?What are these carbohydrates used for? What are the differencesbetween simple sugars, starches, and fiber?

Use this PowerBar label to find all the ingredientsthat are carbohydrates of the following classes:

Simple sugars

Complex carbohydrates likestarches

Complex carbohydrates that containfiber

Carbohydrates that would produce gas according tothe list

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NTR 108 Lecture Notes - Lecture 3: High Fructose Corn Syrup, Lactose Intolerance, Vitamin B6

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