Chapter 4 - CARBOHYDRATES Sugar, starch, glycogen & fiber...

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CARBOHYDRATES Chapter 4
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Outline Classification Advantages/disadvantages of sugar substitutes Lactose intolerance Blood glucose maintenance Glucose functions
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Food sources Fiber-functions and food sources Sugar-consequences
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Classification Monosaccharides Disaccharides Polysaccharides (complex CHO)
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Monosaccharides Glucose Galactose Fructose
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Disaccharides Lactose Maltose Sucrose
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Polysaccharides Starch Glycogen Fibers Hemicellulose Pectin Cellulose others
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Concentrated Sugars E.g. . cane and beet sugars, maple syrup, honey, corn syrup, high fructose corn syrup Invert sugar, dextrose, levulose, etc. Pie, cake, candy, pop, jelly, jam, molasses, honey, syrup
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Caloric Sugar Substitutes Sorbitol Xylitol Mannitol Maltitol Isomalt
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Non-caloric Sugar Substitutes Saccharin Aspartame (Nutri-Sweet, Equal) Acesulfame-K Cyclamate Altitame Sucralose
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This note was uploaded on 04/17/2008 for the course NUTR 240 taught by Professor Jangoodwin during the Spring '08 term at North Dakota.

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Chapter 4 - CARBOHYDRATES Sugar, starch, glycogen & fiber...

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