Foods and Nutrition 1021 Lecture Notes - Lecture 6: Bloating, Bran, Disaccharide

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Chapter 4: carbohydrates sugar, starch, glycogen & fiber. Carbohydrates: carbohydrates (cho, the body"s rst choice for energy needs, used as glucose or stored as glycogen, dietary sources, grains (e. g. breads/cereals/pasta/etc. Types of carbohydrates: monosaccharides, disaccharides, oligosaccharides, polysaccharides. Monday oct 23rd 2017: having higher starchy foods is going to keep us fuller longer. Insoluble fiber (non-viscous fiber: less readily fermented, cellulose & hemicellulose in bran, tough, stringy, gritty, some legumes, wheat bran, skin on fruits and vegetables, and hull of seeds, helps to move our stool through the large intestine. Healthy weight management: foods rich in complex cho low in fats & added sugars, promote weight loss less energy per intake; feeling of fullness, delay hunger, choose fresh fruit, vegetables, legumes, whole grain foods. Glucose from cho: critical energy source for the brain & nerves, important fuel for most body functions. Sugary foods: quick energy, choose nutrient dense (e. g. fruits and milk)