NUSC 1645 Lecture Notes - Lecture 2: Acquired Taste, Foodborne Illness, Ghrelin
Document Summary
Most complex carbs in our diet come from starch (plant sources) Glycogen important for movement, storage form of carbohydrates. We don"t get any glycogen from animals when they digest it, we get glycogen from plants. We can generally break down lactose unless lactose intolerant. The more sucrose a food has, the sweeter it is. Raffinose: found in beans, complex carb our body can"t break down, bacteria in our large intestine uses it for fuel and produces methane. Triglycerides: most fat comes from here, made up of 3 fatty acids. Fatty acid: attached to backbone of glycerol, long chain of carbons. Polyunsaturated fatty acids: type of fatty acid, contains at least 2 double bonds, nuts, salmon, fatty fish, omega 3, helps w heart disease. Monounsaturated fatty acid: type of fatty acid, 1 double bond, olive oil, canola oil, lowers cholesterol. Saturated fat: 0 double bonds, animal fat, coconut oil.