NUTR 1010 Lecture Notes - Lecture 3: Aspartame, Colorectal Cancer, Sucralose
1 Mar 2014
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Document Summary
Cho in many foods are not a part of food guide. Meat, fish, poultry, and fats have no carbohydrates. Refining carbohydrates removes fibre, vitamins, and minerals from the carbohydrate. All carbohydrates are made up of sugar molecules (c6h12o6) -> one (monosaccharide) or two (disaccharide) sugar molecules. -> many sugar molecules strung together (starch, fibre) (polysaccharides) Maltose is naturally found in fermented food and is used as a food additive (helps. Lots of starch in grains, potatoes, and legumes. Provide structure to the leaves, stems, and seeds of plants. Can be digested by bacteria in the gut. Often made of glucose but can be other monosaccharides. High in oatmeal, prunes, oat bran, barley, apples, legumes. Found in whole grains, vegetables, fruit skins and seeds. -> salivary amylase breaks starch into glucose and smaller polysaccharides. Glucose can be burned for energy or stored as glycogen. Fibre, resistant starches and oligosaccharides go into the large intestine.
