Foods and Nutrition 1021 Chapter Notes - Chapter 4: Dietary Fiber, Powdered Sugar, Blood Sugar

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Jennifer Broxterman

Document Summary

Cho is the (cid:271)od(cid:455)"s first (cid:272)hoi(cid:272)e for e(cid:374)erg(cid:455) (cid:374)eeds. It is used as glu(cid:272)ose or stored as gl(cid:455)(cid:272)oge(cid:374). Dietary sources: grains, beans/legumes, milk and alternatives (milk, yogurt, but not cheese), fruits, starchy vegetables (potatoes, peas, corn, squash), sweets/desserts (cookies, chips, ice cream). Lactose: glucose + galactose, sugar in milk, poorly digested by some people: maltose: glucose + glucose, malt sugar, in germinating seeds, important in brewing. The need for carbohydrates: glucose from cho: important furl for most body functions, critical energy source for the brain and nerves, starchy foods: longer lasting energy, sugary foods: quick energy, choose nutrient dense vs. empty-calorie. Polysaccharides: sugar units held by bonds indigestible by human enzymes. Soluble fibre (viscous): dissolve in water, adds thickness to foods (pectin), viscous, gummy gels found in barely, legumes, f&v, oats. Inside of apples, barley, carrots, legumes, oats, psyllium: help stool formation, have significant cholesterol-lowering effect, help regulate blood glucose following a cho-rich meal, prebiotic- food that probiotic bacteria eat.