NUTR.2060 Lecture Notes - Lecture 5: Sucrase, Splenda, Hypoglycemia

• School: UMass Lowell
• Department: Clinical Labratory & Nutritional Sciences
• Course: NUTR.2060
• Professor: Thomas Wilson

Document Summary

Carbohydrates: glucose is the only essential nutrient from carbs, produced by plants via photosynthesis. Water + co2 = o2 + glucose: small amount of glucose is made from amino acids, lactic acid, and glycerol in humans. Reverse can also happen: all other carbohydrates can be made from glucose, simpel carbohydrates (sugars) Monosaccharides, disaccharides: complex carbohydrates (oligosaccharides and polysaccharides) Found in: honey, all disaccharides, high-fructose corn syrup, all starches, and certain dietary bers (cellulose mostly) Energy source for all cells in humans. Stored in humans as glycogen in lover and skeletal muscle: fructose. Found in: honey, high-fructose corn syrup, fruits, and sucrose. Consumed as lactose or in lactose-free dairy products along with glucose. Maltose: 2 glucose molecules bonded together, malt or seed sugar, grains. Sucrose (listed as sugar on ingredient lists: glucose bonded to fructose. 2nd sweetest: table or cane sugar (major sugar added to foods, fruits and fruit juices, processed dried foods. Lactose: galactose bonded to glucose, milk/dairy products.