HLTH 230 Lecture Notes - Lecture 3: Abdominal Pain, Health Canada, Inverted Sugar Syrup

• School: Queen's University
• Department: Health Studies
• Course: HLTH 230
• Professor: Jeffery Lalonde

Document Summary

Lecture 3 - carbohydrates, sugars, starches, and fibres: glucose supplies energy to brain and muscles, we get most of our glucose by eating carbohydrates. Found in plant foods (whole grains, vegetables, legumes, fruits) Found in dairy (milk, yogurt, sour cream etc. ) > can come from concentrated sugars as well (soft drinks, candy, cakes, cookies) carbohydrate: compound composed of carbon, hydrogen, and oxygen arranged in monosaccharides and multiples of monosaccharides. Most but not all carbs have a ratio of one carbon molecules to one water molecule. Simple carbs (the sugars) monosaccharides: single sugar disaccharides: pairs of monosaccharides. All contain 6 carbons, 12 hydrogens, and 6 oxygens: arrangements are different, which cause their difference in sweetness glucose. Commercially high-fructose corn syrup is ofter used (soft drinks, cereals, dessert) High-fructose corn syrup: syrup made from cornstarch that has been treated with an enzyme that converts some of glucose to sweeter fructose.