Lecture 7 Food

Lecture 7 Food - Food- 1 Definition Carbohydrates in the...

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Food- 1 Definition Carbohydrates in the diet Sugars Complex carbohydrates Dietary fat Proteins Protein metabolism: essential amino acids Vegetarianism Starvation Calorie and nutrient calculation
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Definition Material consisting essentially of carbohydrate, protein, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy.
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Carbohydrates in the diet Dietary carbohydrates include sugars and starches. Sugars are mainly monosaccharides and disaccharides; starches are polysaccharides. Sugars: glucose, fructose and sucrose are the most common dietary sugars. Sucrose: common table sugar. Usually obtained from sugar cane or sugar beets. Sucrose is hydrolyzed (split by water) during digestion to glucose and fructose. Fructose: found in honey and some fruits. Fructose is the sweetest naturally occurring sugar, estimated to be twice as sweet as sucrose. High fructose corn syrup is made by treating corn syrup (mainly glucose) with enzymes that convert glucose into fructose. Glucose: is the main sugar used by the cells of our bodies for energy. Because it is the sugar that circulates in the bloodstream, it is often called blood sugar. All monosaccharides are converted to glucose during metabolism.
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Complex carbohydrates : starch. Starch, a polymer of alpha glucose, is an important part of any balanced diet. When hydrolyzed, starch is hydrolyzed
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This note was uploaded on 04/07/2008 for the course CHEM 100 taught by Professor Caro/kopper during the Spring '08 term at Hendrix.

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Lecture 7 Food - Food- 1 Definition Carbohydrates in the...

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