FDNS 2100 Lecture Notes - Lecture 3: Corn Syrup, Blood Sugar, Disaccharide

• School: University of Georgia
• Department: Foods and Nutrition
• Course: FDNS 2100
• Professor: Paige Berger

Document Summary

Ideal nutrients to meet energy needs, required to perform day to day functions. The two main carbohydrates in foods are: simple carbohydrates: sugars, complex carbohydrates: starches and fiber, glycogen (polysaccharides) Used for energy, blood sugar (basic daily functions) Same chemical structure as glucose just in different arrangements. Found as part of lactose (disaccharide) in milk. Animals store glucose in their muscles but we do not absorb it because lost upon slaughter) Fiber: long chains of glucose units; cant digest. Chapter 4: carbohydrates (part 1: soluble fiber. Traps nutrients and delays their transit through the digestive tract. Slows glucose absorption, which helps maintain steady levels of blood glucose and insulin (help maintain healthy level of blood glucose) Increases gi transit (moves food through gi faster) How does fiber reduce cholestoral levels in the body. Bile is released and fiber binds to it. Linked together in a long linkage of glucose units.