sci241_week2_reading2 - Gentl Hyers/Photonica CHAPTER 4...

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(© Gentl & Hyers/Photonica) C H A P T E R 4 C O N C E P T S ± Eating more unrefined grains, fruits, and vegetables and less added sugars increases the nutrient density of your diet. ± Sugars are the simplest type of carbohydrate. Complex carbohydrates are made of many sugars linked together. ± Fiber cannot be absorbed because it cannot be digested. ± Carbohydrate’s primary role is providing energy to fuel the body. ± A steady supply of glucose is delivered to body cells by the blood. ± Diabetes is a disease characterized by abnormally high levels of blood glucose; it is a major health problem in the United States. ± Consuming a diet high in fiber may reduce the risk of diabetes, heart disease, and intestinal disorders, including colon cancer. ± The typical diet in North America includes fewer whole grains and more added sugars than is recommended. Is whole wheat bread healthier than white bread? Are carbohydrates fattening? Is a low-carbohydrate diet healthy? Will eating a bran muffin give you enough fiber for the day? J u s tA T as t e
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The Boston Globe In Low-Carb Diet Craze, Bakeries Feel the Burn By Robert Gavin, Globe Staff Nov. 3, 2003—Even bakers will accept that man doesn’t live by bread alone. But living without bread altogether is quite a different thing. The increasing popularity of the Atkins diet and similar regimens that sharply cut the consumption of carbohydrates is giving the baking industry heartburn as more and more Americans order sandwiches with instructions to hold the bread. With the number of American Atkins dieters estimated at 14 million—and expected to double—anxieties are rising along with the dough in US bakeries. Bakers are anxious enough that an industry group, the National Bread Leadership Council, has called a “bread summit” for Nov. 21 in Providence to tackle what organizers say is no less than a “crisis of consumer misinformation.” To read the entire article go to Boston.com News at www.boston. com/news/nation/articles/2003/11/03/in_low_carb_diet_craze_bakeries_ feel_the_burn/ 83 4 Carbohydrates: Sugars, Starches, and Fibers High-Carbohydrate Foods Are an Important Part of the Diet Micronutrients and Fiber Are Lost During Refining Added Refined Sugars Are Low in Nutrient Density Sugars, Starches, and Fibers Are All Carbohydrates Sugars Are the Simplest Type of Carbohydrate Complex Carbohydrates Are Many Sugars Linked Together Digestion Breaks Carbohydrates into Absorbable Units Sugars and Starches Are Digested to Monosaccharides People Who Are Lactose Intolerant Cannot Digest Lactose Carbohydrates that Aren’t Digested Affect GI Function and Health Carbohydrates Provide Energy Cells Use Glucose to Produce Energy in the Form of ATP Extra Glucose is Stored as Glycogen Carbohydrate Can Be Made from Protein Carbohydrate Prevents Ketosis Cells Need a Steady Supply of Blood Glucose Blood Glucose Levels Rise After You Eat Insulin Lowers Blood Glucose Glucagon Raises Blood Glucose Diabetes Occurs When Glucose Levels Stay Too High
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sci241_week2_reading2 - Gentl Hyers/Photonica CHAPTER 4...

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