NTDT200 Lecture Notes - Lecture 1: High Fructose Corn Syrup, Intestinal Villus, Impaired Glucose Tolerance

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Leefeldt Anja

Document Summary

Major part of polysaccharides major food source of energy. Naturally occurs in only small amounts as monosaccharide. Glucose + glucose maltose + h2o. Adding in water to break up the bond. Maltose + h2o glucose + glucose. Storage form of chos in animals (muscle and liver) Minimal amounts in meats; none in plant foods. Structural part of plants found in all plant foods. Grains, rice, vegetables, fruits are all plant based foods. Appear to decrease blood cholesterol and glucose protect against heart disease and. Do not dissolve in water or form gels. Promotes bowel movements, alleviates & prevents divericular disease. May be due to digesive aciviies or physical properies of food. Found in whole or parially-milled grains, legumes, just-ripened bananas. Also in cooked potatoes, pasta or rice that have been chilled. Chewing crushes food and mixes it with saliva. Fiber holds water, regulates bowel acivity, binds bile, cholesterol and some minerals. Glucose: some abs. in mouth; mostly in si.