Textbook Notes (368,558)
Canada (161,962)
HNSC 1200 (46)
Snehil Dua (46)
Chapter 5

HNSC 1200 Chapter 5: Topic 5.2
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Department
Human Nutritional Sciences
Course
HNSC 1200
Professor
Snehil Dua
Semester
Winter

Description
o982 to provide the chemical energy to hold he bonds between the atoms in a glucose molecules together. The plant uses some, but not all of the energy stored as glucose, meaning that animals and humans can obtain some energy when the plant is eaten. Carbohydrate foods: Cereal grains and flours • e.g. wheat, rye, corn, rice Legumes • e.g. peas, beans, lentils 3. Starchy roots, tubers or stems e.g. potatoes, yams cassava, celery 4. Fruits e.g. oranges, apples, bananas 5. Sugars • honey, jams, molasses 6. Milk products CLASSIFICATION OF CARBOHYDRATES Carbohydrates are classified according to the number of basic sugar (saccharide) units: 1. Monosaccharides simple sugars, 1 unit 2. Disaccharides simple sugars, 2 units 3. Oligosaccharides simple sugars, 3-10 units 4. Polysaccharides complex sugars, many units see table 3: monosaccharides, disaccharides, and polysaccharides commonly found in foods o982 1. MONOSACCHARIDES GLUCOSE glucose is the most abundant sugar in the world fou
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