NUTR 1010 Chapter Notes - Chapter 4: Lactose Intolerance, Dietary Fiber, Disaccharide
11 Oct 2018
School
Department
Course
Professor
Document Summary
Refined: foods that have gone processes that change or remove various components of original food. Added sugars: sugars that have been added to foods during processing. Whole grain: kernel of grain and bran layers, the germ and the endosperm. Empty k calories: refers to foods that contribute energy but few other nutrients. Simple crabs: known as sugars that have monosaccharides and disaccharides. Complex carbs: composed of monosaccharides (molecules linked together in branching chains) that include glycogen, starches and fibers. Glucose: monosaccharide as the 1st form of carbs used to provide energy= blood sugar. Galactose: monosaccharide combined with glucose to form lactose/ milk sugar. Fructose: (cid:373)o(cid:374)osa(cid:272)(cid:272)haride that"s the 1st form of carbs found in fruit. Sucrose: disaccharide formed by linking galactose and glucose (table sugar or white sugar) Lactose: disa(cid:272)(cid:272)haride that"s for(cid:373)ed (cid:271)y li(cid:374)ki(cid:374)g gala(cid:272)tose a(cid:374)d glu(cid:272)ose (cid:894)(cid:373)ilk sugar(cid:895) Maltose: a disaccharide made up of 2 molecules of glucose, formed in the intestines during starch digestion.
