BPK 110 Lecture Notes - Lecture 4: Short-Chain Fatty Acid, Reactive Hypoglycemia, Flour

• School: Simon Fraser University
• Department: Biomedical Physio & Kines
• Course: BPK 110
• Professor: Diana Bedoya

Document Summary

Unrefined (whole) carbs: natural w/ minimal processing (ex. whole grain, whole wheat, whole foods) Refined carbs: processed; portion of grain removed. Enriched: types of fortification which adds back some (not all) nutrients lost in processing. Unrefined carbs; include entire grain kernel: contains bran (high in fibre, vit. /minerals; outside layer), endosperm (high in starch, protein, vit. /minerals; inside), germ (high in fat and vit. White flour: germ and bran removed. Sugars, starches, fibres made of 1+ sugar units. Glucose = main sugar (in blood: main sugar eaten. Three types of sugars: monosaccharides, disaccharides, polysaccharides. Added sugar: no benefits/nutritional value, lack nutrient density (ex. fibre, micronutrients, phytochemicals, empty calories. Polysaccharides: typically not sweet-tasting fibre (cid:272)a(cid:374)"t (cid:271)e (cid:271)roke(cid:374) fro(cid:373) hu(cid:373)a(cid:374) e(cid:374)zy(cid:373)es, thus passes thru digesti(cid:448)e tra(cid:272)t. Fibre: glu(cid:272)ose (cid:373)ole(cid:272)ules (cid:272)a(cid:374)"t (cid:271)e (cid:271)roke(cid:374) do(cid:449)(cid:374) (cid:449)/ hu(cid:373)a(cid:374) (cid:271)ody e(cid:374)zy(cid:373)e, soluble fibre: can get broken down a little bit by bacteria in large intestine, to form short chain fatty acids, ~2 to 3 kcal/g.