NUTR 2150 Study Guide - Midterm Guide: Nutrient, Hemoglobin, Protein Quality

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27 Feb 2018
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Chp4 the carbohydrates: sugar, starch, glycogen, and fibre: digestible carbs add bulk to foods and provide energy as well as other benefits for the body. It"s the only animal derived food that contains significant amounts of carbs: glucose and fructose are the most common types of sugar in nature, maltose appears wherever starch is being broken down. They form gels and are easily digested by bacteria in the human colon: fruits, oats, barley, legumes and vegetables, there are insoluble fibers which do not dissolve in water. They do not form gels and are less readily fermented: cellulose, hemicellulose, bran, strings of celery, hull of seeds, and the skins of corn kernels. Indigestible by enzymes but can be broken down to absorbable products by bacteria in the digestive tract (pectin: viscous is having a sticky, gummy, or gel-like consistency that flow relatively slowly. Insoluble fibers are the tough, fibrous structures of fruits, vegetables and grains.

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