NUTR 2150 Study Guide - Midterm Guide: Glycemic Load, Glycemic Index, Blood Sugar
Document Summary
Glucose: glycemic, water soluble- osmotic effect, controlled by insulin and glucagon, aerobic and anaerobic catabolism. Health: cvd- fibre key in decreasing blood cholesterol due to bile binding, type 2 diabetes- non-insulin dependent, metabolic syndrome: type 2 diabetes, hypertension, high effect cholesterol, abdominal obesity. Designed to give indication of the physiological function of the foods compared to glucose. Glycemic load: gi x glycemic carbohydrate concentration for a food, influenced by: amount of fat, type of starch, extent of cooking, extent of starch modification, cellular structure of food, fibre. Dietary fibre fermented in colon to produce scfas. Benefits: stomach, viscous effect, holds acidic components and reduces reflux, delays gastric emptying, small intestine. Pregelatinized: makes it soluble and high viscosities (instant. Acid modified: heated with acid then gel forms when cool (gum. Crosslinked: heat+ acid+ chemicals- won"t retrograde pudding) grops) Unsaturated: named from double bonds by distance from methyl triglycerides: 1 glycerol + 3 fatty acids saturated= solid and single bonds.
