NUTR 200 Lecture Notes - Lecture 8: White Bread, Microvillus, Glycolysis
31 May 2018
School
Department
Course
Professor
NUTR 200 Nutrition for Today 4/11/2018
MJ Gunnarson, MS, RD 1
Carbohydrates 1
Reading:
P 75-86, 90-93
Chapter 4 – Introduction, What are Carbohydrates?, How Grain-Based Foods Measure Up, The Digestion of
Carbohydrates, Understanding Fiber, Carbohydrate Intake Recommendations
Learning Objectives:
• Discuss carbohydrate classifications and definitions
• Distinguish between mono-, di- and polysaccharides
• Describe how carbohydrates are digested and absorbed
• Name two health benefits of dietary fiber
Carbohydrates – "carbon+water"
-are derived from plants: fruits, vegetables, grains, beans
-are composed of carbon, hydrogen, and oxygen
Simple carbohydrates: monosaccharides, disaccharides
-fruits, many vegetables, milk
Complex carbohydrates: polysaccharides
-grains, legumes, some vegetables
Monosaccharides
Glucose – Most common monosaccharide in body
Sources – fruits, vegetables, honey
Fructose – Metabolized to glucose in the liver
Sources – fruits, vegetables, honey
Galactose - Usually bound to glucose (lactose)
Converted to glucose in the liver
One of the monosaccharides that make up milk sugar
Sources – milk, milk products
Disaccharides
Sucrose = Glucose + __fructose_______________
Lactose = Glucose + ___galactose______________
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NUTR 200 Nutrition for Today 4/11/2018
MJ Gunnarson, MS, RD 2
Maltose = Glucose + _glucose________________
--by product of breaking down starch
Dietary Sugars – Many names!
Simple carbohydrates
Why? - Add flavor
Consequences? - Increase energy density
– Decrease nutrient density
– Contribute to obesity
Complex carbohydrates
Starches and fiber
Complex
Oligosaccharides (3 to 10 monosaccharides in length)
Raffinose, stachyose – found in beans
Food sources: beans, legumes
Undigested oligosaccharides may be fermented by bacteria in large intestine (Can be fermented by
bacteria in colon)
Beano-enzymes break down oligosaccharides
Polysaccharides – digestible (starches, glycogen: body storage form of carbohydrates) and non-digestible
(fiber: soluble/insoluble)
Important polysaccharides = amylose, amylopectin, glycogen, cellulose
Starches – the glucose storage molecules of plants
Amylose – long unbranched chains of glucose
Amylopectin - Long branched chains of glucose
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Chapter 4 introduction, what are carbohydrates?, how grain-based foods measure up, the digestion of. Learning objectives: discuss carbohydrate classifications and definitions, distinguish between mono-, di- and polysaccharides, describe how carbohydrates are digested and absorbed, name two health benefits of dietary fiber. Are derived from plants: fruits, vegetables, grains, beans. Fructose metabolized to glucose in the liver. One of the monosaccharides that make up milk sugar. Undigested oligosaccharides may be fermented by bacteria in large intestine (can be fermented by bacteria in colon) Polysaccharides digestible (starches, glycogen: body storage form of carbohydrates) and non-digestible (fiber: soluble/insoluble) Starches the glucose storage molecules of plants. Glycogen: similar to amylopectin: long, branched chains of glucose molecules, the glucose storage molecule of animals found in the liver and muscles. Soluble dissolve in water; fruits, vegetables, rice bran, psyllium seed. Functions delays gastric emptying, slows glucose absorption, decreases blood cholesterol increases intestinal transit time (slow down elimination)
