Foods and Nutrition 1021 Chapter Notes - Chapter 4: Hyperglycemia, Acer Saccharum, Diabetes Mellitus Type 2

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Rod Martin

Document Summary

Glycogen + fibre complex carbohydrates: long chains of sugar units arranged to form starch or bre also called polysaccharides simple carbohydrates: sugars including both single sugar units and linked paris of sugar units. The basic sugar unit is a molecule containing six carbon atoms, together with oxygen and hydrogen atoms. Close look at carbohydrates green plants make carbohydrates through photosynthesis. Photosynthesis: process where carbohydrates get made into carbon dioxide and water using green pigment chlorophyll to capture the sun"s energy. Chlorophyll: green pigment of plants that captures edgy form the sunlight for use in photosynthesis glucose: single sugar used in both plant and animal tissues for edgy, sometimes known as blood sugar or dextrose: sugar. Six sugar molecule = 3 single (monosaccharide) and 3 double (disaccharide) Galactose: part of disaccharide lactose (milk sugar) Lactose: composed of glucose & known as milk sugar. Maltose: composed of two glucose & malt sugar.