Foods and Nutrition 1021 Chapter Notes - Chapter 4: Blood Sugar, Chelation, Starch

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

Document Summary

Chapter 4: the carbohydrates, sugar, starch, glycogen and fiber. All carbohydrates are not equal in terms of nutrition. Complex carbohydrates are long chains of sugar units arranged to form starch or fibre, also called polysaccharides. Simple carbohydrates are sugars, including both single sugar units and linked pairs of sugar units: the basic sugar unit is a molecule containing six carbon atoms, together with oxygen and hydrogen atoms. Green plants make carbs through photosynthesis a process through carbon dioxide and water using the green pigment chlorophyll to capture the suns energy. Water and carbon dioxide combine to yield the most common of the sugars the single sugar glucose. Carb rich foods come almost exclusively from plants other than milk. Six sugar molecules: three are single sugars or monosaccharides, fructose, glucose, galactose, the other three are double sugars or disaccharides, sucrose (fructose and glucose, maltose (glucose x2, lactose (galactose and glucose) Fructose occurs mainly in fruit, honey and table sugar.