FOOD 2150 Midterm: Midterm Review #2.rtf

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2150
• Professor: Doug Goff

Document Summary

Starch is broken down by salivary amylase in the mouth into smaller molecules, pancreatic amylase released into the small intestine completes starch breakdown. Sucrose and lactose are broken down into monosaccharides by enzymes on the wall of the small intestine: distinguish between glucagon and glycogen. Glucagon triggers the conversion of stored glycogen to glucose: describe the opposing functions of glucagon and insulin in terms of blood glucose homeostasis after a meal and during fasting. Type i (juvenile onset) requires the assistance of insulin to absorb glucose. Glycemic index is designed to give an indication of the physiological function of the carbohydrates coming from a particular food. The index is based on the blood glucose raising potential of a food in comparison to glucose itself at an equivalent glycemic carbohydrate concentration. The glycemic load is then calculated as gi*glycemic carbohydrate concentration for a food: give examples of foods with low and with high glycemic indices.