fstc201 2-4-08

fstc201 2-4-08 - Food Sciences Week 4 Monday, February 04,...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Food Sciences Week 4 Monday, February 04, 2008 Do not worry about preparing chapter 4, focus on 1 through 3. Complex Carbohydrates (polysaccharides: starch, pectin ) - starch is composed of AMYLOSE and AMYLOPECTIN - pectin is composed of GALACTURONIC ACID - fiber (indigestible plant matter) Digestive enzymes break down higher sugars and carbohydrates to simple sugars = used for energy “fuel” by organs and tissues and cells Glycemic Index - humans obtain blood glucose from carbohydrate food sources - different carbohydrate food sources affect blood glucose levels differently glycemic index = ability of a food to cause an increase in blood glucose low glycemic index foods cause less increase in blood glucose < TEST QUESTION Relevance? HYPERGLYCEMIA (high circulating blood glucose level) and disorders of glucose metabolism; Type 2 Diabetes; obesity; “metabolic syndrome” Look for slides that were told not to copy down on WebCT “Glycemic Load” How Glycemic Load different from Glycemic Index? Although most candy has a relatively high Glycemic Index, eating a single piece of candy will
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 4

fstc201 2-4-08 - Food Sciences Week 4 Monday, February 04,...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online