NUTR 200 Lecture Notes - Lecture 12: Corn Syrup, Dietary Fiber, Carbohydrate

• School: UW
• Department: Nutritional Science
• Course: NUTR 200
• Professor: Amanda L Spoden

Document Summary

What are carbohydrates: carbohydrate molecules, derived from plants, product of photosynthesis, carb-rich foods, complex carbs: grains, legumes, polysaccharides, simple: fruits, milk, monosaccharides. Disaccharide: sucrose: aka table sugar; glucose + fructose; fruits and veggies, lactose: found in milk, yogurt, and dairy products; glucose + galactose, maltose: glucose + glucose; product of starch digestion. Increase energy density: adds flavor, decrease nutrient density, contribute to obesity, simple carbohydrates, sucrose, dextrose, honey, high-fructose corn syrup, fructose, syrup, maltose, molasses, raw sugar, complex carbohydrates, starches and fibers. Oligosaccharides: 3-10 sugar units, beans and legumes, undigested oligosaccharides may be fermented by bacteria in the large intestine. Plants store glucose as starch: starch sources, grains, legumes, starchy vegetables, 2 starch molecules, amylose and amylopectin, animals store glucose int eh form of glycogen, glycogen made and stored in the liver and muscles. Insoluble vs soluble: soluble fiber: gums, pectin, fruits, veggies, rice bran, functions, delays gastric emptying, slows glucose absorption, decreases blood cholesterol, more opportunity to absorb nutrients.