NUTR 1010 Lecture Notes - Lecture 4: Diverticulosis, Insulin Resistance, Sodium Cyclamate
18 Oct 2016
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Document Summary
One (monosaccharide) or two (disaccharide) sugar molecules. Many sugar molecules strung together (starch or fibre) Do not taste sweet as there is too long of a carbon chain. Every plant or plant related food has carbohydrates. Due to this many diets that claim to be no carbs are not possible. Carbohydrates are also found in foods that are not found in food groups as they are. Meat, fish and poultry do not have carbohydrates as they are not plant based. Eggs and cheese have very little carbohydrates in them used as a sweetener (ex. Polysaccharides = lots of sugar molecules (3 or more) Often added to processed foods as a sweetener. Galactose only found in disaccharides or in polysaccharides. Fermented foods (used as a food additive but is not too sweet) Long strings of glucose (straight = amylose; branched amylopectin) Lots of starch in grains, potatoes and legumes. Often made of glucose but can be made from other monosaccharides.
