glucose: Plants make this most abundant source of carb thru photosynthesis where chlorophyll absorbs lite

fructose: sweetest natural sugar

galactose:dose not occur alone in food, joins with glucose to create lactose, one of the three most common disaccharides

ribose:five carbon monosaccharide.  Very little found in our diets, but our bodies produce it from the food we eat and it is found in genetic materials DNA & RNA

Lactose: also called milk sugar, consists of glucose and galactose.  Human milk has more lactose than cows milk.

Maltose: also called malt sugar, consists of two molecules of glucose, and is generally not by itself, but bound to other molecues.

Sucrose: is composed of one glucose and one fructose molecule.  Because it contains fructose, it provides sweetness to a lot of household items like honey,maple syrup, fruits and vegatables, table and brown sugar

True or false: Is honey a more healthful form of sugar? (p.115)

See table 4.1 on that page for comparisons

two monocsaccharides that compose a disaccharide are attached by a bond between oxygen and a carbon on each side of the monosaccharide. 

Two forms of this occur in nature, an alpha bond and a beta bond. Alpha bonds are easily digestable by humans where beta bonds are difficult or non-digestable

Carbohydrates consist of what 3 elements? (p.116 recap)

Plants store glucose as polysaccharides in the form of starch.  The two forms of starch are amylose and amylopectin.  Amylose is a straight chain of glucose molecules while amylopectin is highly branched.

Amylopectin is more readily absorbed and thus increases blood sugar more readily.

Excellent sources of starch: grains (wheat,rice,corn,oats, and barley), legumes (peas,beans, and lentils), and tubers (potatoes and yams).

Dietary fiber: The non-digestable portion of plants that form stems, seeds and leaves etc.  It can be thought of as the plants skeleton

Functional fiber: non-digestable forms of carbs that have been extracted or manufactured from plants and known to have health benefits.  This is often added to food and supplements.

Total fiber: is the sum of dietary and functional fiber

Give 3 examples of soluable fiber: (p.118)

Pectins: contain chains of galacturonic acid and other monosaccharides found in cell walls and intracellular tissues of many fruits and berries

Gums: contain galactose, glucuronic acid and other monosaccharides. gums are a diverse grop of polysaccharides that are viscous. They are isolated from seeds and used as thickening, gelling, and stablizing agents

Mucilages: are similar to gums and contain galactose, mannose, and other monosaccharides.  Two examples are psyllium and carrageenan. Psyllium is the husk of psyllium seeds

Insoluble fiber is fiber that does not disolve in water, they are non-viscous and cannot be fermented by bacteria in the colon.  They are generally found in whole grains such as wheat, rye, and brown rice as well as some vegetables.

Insoluble fiber helps to promote regular bowel function, alleviating constipation, and reducing the risk of bowel disorder called diverticulosis

Lignins: are noncarbohydrate forms of fiber that are found in the woody parts of plant cell walls.  They are found in carrots and in the seeds of fruits and berries, as well as in bran and other whole grains.

Cellulose: Is the structural component of plant cell walls.  Cellulose is a chain of glucose units similar to amylose, but unlike amylose, cellulose contains beta bonds that are non-digest by humans.  Cellulose is found in grains, fruits, vegetables, and legumes as well as wood pulp and cotton.  It is added to foods as an agent for anti-caking, thickening, and texturizing foods.

Hemicelluloses: contains glucose, mannose, and galacturonic acid and other monosaccharides.  They are found in plant cell walls and surround cellulose. They are the primary component of cereal fibers and are found in whole grains and vegetables.  Some hemicelluloses are classified as soluble.

To break down starches into smaller particles and eventually disaccharide maltose.  If you are sucking on bread and notice that it gets sweeter as a result, it is due to this process.

Dissaccharides are not digested in the mouth.

pancreatic amylase:

maltase:

sucrase:

lactase:

The liver takes fructose and galactose and converts them into glucose.  If the body needs this for energy it is released into the blood stream.  If not, it is stored as glycogen in the liver and muscle tissue.

On average, the liver can store 70g/280kcal of glycogen and muscle tissue can hold 120g/480 kcal

Creating glycogen is an anabolic, or building process.

Breaking down glycogen is a catabolic, or destructive process.

The pancreas beta cells secretes the hormone insulin that stimulates carrier proteins called glucose transporters to help transport glucose into the cell interior, where it can be used for energy.  It also stimulates the liver and muscles to take up glucose and store it as glycogen.

When blood glucose levels are low the alpha cells of the pancreas are stimulated to secrete glucagon which acts in the opposite way that insulin does, it stimulates the liver to convert stored glycogen into glucose which is then secreted into the bloodstream

It is an index that refers to the potential of foods to raise blood glucose levels.

For determining the effect of a food on a person's glucose response, some nutrition experts believe that the glycemic load is a more important indicator than the glycemic index (more on p.123)

p.127 figure 4.11 shows diverticulosis in the colon

p.127 figure 4.12 demonstrates how fiber might help decrease blood cholesterol levels.

What is the RDA's recommendation for carbohydrate intake for adults 19 years of age and up? (p.128)

Is this recommendation enough to support our daily activities?

Enriched foods are foods that have nutrients anded that were lost during processing. 

Fortified foods have nutrients added that were not originally there.