HUN 2201 Chapter Notes - Chapter 4: Endosperm, Nutrient Density, Monosaccharide

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: HUN 2201
• Professor: Kowalewska Agata

Document Summary

Carbohydrates in our food: carbs are more than half the calories in american diets, 4 kcal of energy per gram, nutritional impact of the carb depends on whether or not it is refined. Refined- food that has undergone processing that changes or removes various components of the original food. Unrefined food has vitamins, minerals, and other nutrients: since 1960: carb intake has increases but fiber intake has not increase suggests an increase in refined carbs consumed. Mostly from sugars: how refined and unrefined carbohydrates differ. Whole-grain- the entire kernel of grain including the bran layers, the germ, and the endosperm (unrefined) Bran- the protective outer layers of whole grains; concentrated source of fiber and vitamins. Germ- embryo or sprouting portion of the kernel/grain; contains oil, protein, fiber, and vitamins. Endosperm- primarily starch; largest portion of the kernel; food supply for the seed. Enriched grains- have had thiamin, riboflavin, niacin, iron added to them; fortified with folic acid.