Nutrition notes week 4

Nutrition notes week 4 - Complex carbohydrates and...

Info iconThis preview shows pages 1–20. Sign up to view the full content.

View Full Document Right Arrow Icon
Complex carbohydrates and carbohydrate metabolism Chapter 4, Chapter 18
Background image of page 1

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

View Full DocumentRight Arrow Icon
Photosynthesis: Carbon Dioxide + water Carbohydrate + Oxygen 6 12 6 Carbohydrates primarily come from plants. Whole grains, vegetables, legumes, fruit Exceptions: milk (lactose) light
Background image of page 2
All carbohydrates are composed of: 1. Carbon - C - 2. Hydrogen H- 3. Oxygen -O- Typically have 1:1 ratio of carbon to water (H2O). H - C - C - O - H H H H H
Background image of page 3

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

View Full DocumentRight Arrow Icon
Carbohydrates can be mono-, di- or polysaccharides Monosaccharides - single sugars Disaccharides - sugars composed of pairs of monosaccharides Polysaccharides - Large molecules, chains of monosaccharides (starches and fiber) Simple Carbohydrates: Complex Carbohydrates: **All carbohydrates provide 4 kcal energy per gram
Background image of page 4
Monosaccharide s Glucose – “blood sugar” In every disaccharide, most common monosaccharide in polysaccharides Essential energy source for the body All are 6-carbon compounds - C 6 H 12 O 6 that forms ring
Background image of page 5

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

View Full DocumentRight Arrow Icon
Fructose – sweetest of the sugars - Found naturally in honey and fruits - High fructose corn syrup - Makes us feel more hungry Galactose - least sweet of the sugars - Found in few foods (sugar beets, some dairy) Monosaccharides
Background image of page 6
Disaccharide s 2 important things to remember: All disaccharides are pairs of monosaccharides Glucose is present in all disaccharides 3 major disaccharides: Sucrose, maltose, lactose
Background image of page 7

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

View Full DocumentRight Arrow Icon
Disaccharide s Sucrose (table sugar) Glucose + Fructose Present in many fruits and some vegetables and grains
Background image of page 8
Disaccharide s Lactose (milk sugar) Glucose and galactose Principal carbohydrate in milk Provides a lot of calories
Background image of page 9

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

View Full DocumentRight Arrow Icon
Disaccharide s Maltose 2 glucose units Produced when starches are broken down Present in few foods - barley Produced during alcohol production - fermentation
Background image of page 10
Disaccharides
Background image of page 11

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

View Full DocumentRight Arrow Icon
Condensation Reaction occurs to form a Disaccharide
Background image of page 12
Hydrolysis occurs to from Monosaccharides
Background image of page 13

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

View Full DocumentRight Arrow Icon
World Health Organization Estimates on Obesity www.who.int
Background image of page 14
Complex carbohydrates AKA - Polysaccharides 1) Glycogen Branched chain of glucose units Storage form of glucose in animals - About 340 g can be stored, or 1,360 kcal: 1/3 in liver; 2/3 in muscle
Background image of page 15

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

View Full DocumentRight Arrow Icon
Made and stored in liver and muscles - glycagen synthase Undergoes rapid hydrolysis when body or muscles need energy** - glycogen phosphorylase
Background image of page 16
2) Starches Storage form of glucose in plants (100 or 1000s of glucose molecules) Richest sources: Wheat, potatoes, legumes, rice, corn, beans Complex carbohydrates
Background image of page 17

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

View Full DocumentRight Arrow Icon
Alpha linkages Beta linkages 3) Fiber Structural part of plants Bonds between monosaccharides cannot be broken down enzymes in the GI tract Provide little energy Complex carbohydrates
Background image of page 18
.
Background image of page 19

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

View Full DocumentRight Arrow Icon
Image of page 20
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 09/04/2011 for the course 01 189:101 at Rutgers.

Page1 / 75

Nutrition notes week 4 - Complex carbohydrates and...

This preview shows document pages 1 - 20. Sign up to view the full document.

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