NSC 101 Chapter Notes - Chapter 5: Sucrase, Ketone Bodies, Glycemic Load

• School: University of Arizona
• Department: Nutritional Sciences
• Course: NSC 101
• Professor: Ricketts

Document Summary

Carbohydrates: desirable taste, energy for taste, sugars, starches and most bers. Carbohydrate production > suns energy, carbon, oxygen, hydrogen and organic nutrient. Simple carbohydrates (-ose) include monosaccharides & disaccharides. For glucose: blood sugar and fuel sources for muscle cells, red blood cells and nervous system cell. For galactose: uncommon in foods, constituent of lactose( milk sugar) For fructose: fruit sugar, naturally occurring( fruit, honey and and some vegetables), converted to glucose and has structural differences. Disaccharides= made up of two monosaccharides: lactose, maltose and sucrose. For lactose: milk sugar, comprises galactose+ glucose, milk and some products made by milk. For maltose: malt sugar, comprises of two glucose molecules. For sucrose: table sugar, comprises of glucose+ fructose molecules, naturally occurring( honey, maple syrup, carrot, pineapples) 4 cal per gram, food labels and high fructose corn syrups such as soft drinks, candies and baked goods.