BPK 110 Chapter Notes - Chapter 4: Refined Grains, Endosperm, Monosaccharide

• School: McGill University
• Department: Biomedical Physio & Kines
• Course: BPK 110
• Professor: Diana Bedoya

Document Summary

Refined: refers to foods that have undergone processing to remove the coarse parts of the original food. Enrichment: (type of fortification) the addition of specific amounts of thiamin, riboflavin, niacin, and iron to refined grains. Since 1998, folic acid has also been added to enriched grains. Refined grain products only have endosperm; germ, bran, phytochemicals, fibre, some vitamins and minerals lost. Enrichment replace some, but not all, lost nutrients. Refined sugars chemically similar to natural sugars. However, common source of refined sugars tend to be void of nutrients; sources of natural sugars also have fibre, vitamins, minerals, phytochemicals and are more nutrient-dense. Sugar unit: the smallest unit of a carbohydrate molecule. Monosaccharide: a carbohydrate made up of a single sugar unit (glucose, fructose, galactose) Disaccharide: a carbohydrate made up of two sugar units (maltose, sucrose, lactose) Polysaccharide: a carbohydrate made up of two or more sugar units linked together.