ESS 3 Lecture Notes - Lecture 3: Disaccharide, Maltose, Maltase
Whole grains
Consumption of whole grains reduce the risk of heart disease and diabetes
➔High in fiber
Anatomy
➔Endosperm: contains the highest amount of starch and protein
◆This is all that remain when a grain is refined
➔Bran: contains the majority of dietary fiber
◆B vitamins and minerals
➔Germ: embryo of the seed that germinates and grows
◆Contains essential fatty acids, B vitamins, minerals
➔Refined grains: stripped of the germ and bran, leaving only the endosperm
➔Enriched grains: some nutrients lost in processing are added back
◆Not the same quality as a whole grain
Nutrition guidelines
Dietary guidelines
➔Consume at least half of grains as whole grains
USDA MyPlate
➔Look for whole grains as first ingredient in food products
◆First ingredients that come in food label are in highest quantity
American Heart Association
➔Carb:fiber ratio = less than 10:1
Acceptable macronutrient distribution range
➔Carbohydrates : 45-65% total calories
◆225-325 grams for 2,000 calorie diet
➔Protein : 10-35% total calories
◆50-175 grams for 2,000 calorie diet
➔Fat : 20-35% total calories
◆44-78 grams for 2,000 calorie diet
Carbohydrates
Macronutrient that serve as major fuel source for the body
➔Contain carbon, hydrogen, oxygen (CHO)
➔Arranged as one of more sugar molecules
➔Contains 4kcal per gram
Come from fruits, vegetables, grains, and milk
➔45-65% of daily calories should come from carbohydrates
Functions
➔Source of fiber
➔Adds sweetness and flavor
➔Source of energy for cells
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➔Important for intestinal health
◆Fiber keeps a healthy intestinal tract
➔Reduce the potential for using protein for energy
◆Not enough carbs in body → catabolic state → protein from muscles is used as
energy
Simple carbohydrates
Monosaccharides: made up of one sugar unit
➔Absorbed by the small intestine then transported to the blood
◆Glucose distributed to the body’s cells for fuel
◆Fructose and galactose taken up by liver and converted to glucose
● Exported to blood
➔Glucose
◆circulates in the bloodstream
◆Found in fruits, vegetables, hone
◆Three fates of glucose
● Immediate energy source to all cells
● Converted into glycogen (glycogenesis)
○ Limited source of stored carbs in the liver and muscle
● Converted into fat
○ Unlimited storage capacity
➔Fructose
◆Found in fruits, vegetables, honey
➔Galactose
◆makes up milk sugar
◆Does not occur by itself in food, must be combined with glucose
Disaccharides: made up of two sugar units
➔Maltose: formed in large amounts as a product of starch digestion
◆Very little found in the foods we eat
➔Sucrose: table sugar
◆Found in fruits and vegetables
➔Lactose: milk sugar
◆Found in dairy products
Condensation: linking two monosaccharides together
Hydrolysis: breaks a disaccharide in two
Difficulty digesting lactose
➔Lactose intolerance
◆Low lactase activity (minimal enzymes that help break down lactose)
◆Gastrointestinal symptoms
➔Treatment
◆Decrease dairy intake
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Document Summary
Consumption of whole grains reduce the risk of heart disease and diabetes. Endosperm: contains the highest amount of starch and protein. This is all that remain when a grain is refined. Bran: contains the majority of dietary fiber. Germ: embryo of the seed that germinates and grows. Contains essential fatty acids, b vitamins, minerals. Refined grains: stripped of the germ and bran, leaving only the endosperm. Enriched grains: some nutrients lost in processing are added back. Not the same quality as a whole grain. Consume at least half of grains as whole grains. Look for whole grains as first ingredient in food products. First ingredients that come in food label are in highest quantity. Macronutrient that serve as major fuel source for the body. Arranged as one of more sugar molecules. 45-65% of daily calories should come from carbohydrates. Reduce the potential for using protein for energy.
