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UNCG - NTR 213 - Week 5 Notes - Class Notes

Created by: Jamarian Q Moore Elite Notetaker

UNCG - NTR 213 - Week 5 Notes - Class Notes

School: University of North Carolina - Greensboro
Department: Nutrition and Food Sciences
Course: Introductory Nutrition
Professor: Jared McGuirt
Term: Spring 2019
Tags: #nutrition, #science, #carbohydrates, #carbs, #keytones, #diabetes, and #glucose
Name: Week 5 Notes
Description: Chapter 4 notes: carbohydrates
Uploaded: 03/31/2019
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Join more than 18,000+ college students at University of North Carolina - Greensboro who use StudySoup to get ahead
School: University of North Carolina - Greensboro
Department: Nutrition and Food Sciences
Course: Introductory Nutrition
Professor: Jared McGuirt
Term: Spring 2019
Tags: #nutrition, #science, #carbohydrates, #carbs, #keytones, #diabetes, and #glucose
Name: Week 5 Notes
Description: Chapter 4 notes: carbohydrates
Uploaded: 03/31/2019
3 Pages 24 Views 19 Unlocks
  • Better Grades Guarantee
  • 24/7 Homework help
  • Notes, Study Guides, Flashcards + More!

Unformatted text preview: gende Chapter 4 Notes Carbohydrates 4 biological molecules consisting of carbon, hydrogen & Oxygen hydrogen-oxygen atom ratio of 2 to I 4 ugars; starches, & fibers found in trotts, grain tables & milk products 'Carbohydrate rich foods breads, pasta, rice cerealy truit, juice, 'cookies, soft drinks. Carbohydrate X Protein Rich milk, Cheese, yogurt, beans, quinoa Carbohydrate family is broken. op Retina mple at complex carbohydratos Unrefined foods that foods that are have undergone ( caten just as they processing that are found in nature >= Changes vor removes) or only minimally various components, processed. of the original food whole grains. contain the whole hernel, including the brain, germ. & endosperma refined grains' foods processed to remove course parts such as the bran & germ which removes the some vitamins and minerals. fiber U UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUtablessing on added at the Enrichment legislation requires the enrichment of Grains of some of the nutrients removed during processing added sogars-sugars & syrups put in foods during preparation, or processi refined sugar- often comes from. sugar cane /beets, which are processed to extract the sugar. Typically found as sucrose, contain calories but lack fiber & other nutrients. natural sugar- found naturally in foods such as fruits (fructose) #milk (lactose from whole foods such as fruits /vegetable are more nutrient dense Simple Carbo monosaccharides single sogars glucose blood sugar, also found in dextrose solutions. - fructose- sweetest sugar, occurs naturally in fruits & honey. -galactose - found only in a few foods, milk is the most common disacchandes (2 sugars) - made up of pairs of the 3 monosaccharides -maltose = glucose t glucose (found in bar -sucrose = fructose + glucose (fruits, veggie, gra -lactose = Galactose + Slucose (table sogaro main carbohydrate in milkChapter 4 Notes (continued) Complex Carbohydratos polysaccharides - many monosaccharides linked together glycogen-the storage form of cose in animats (including humans) .branched chains allow for rapid hydrolysis. enzymes attack the branches making a surge of glucose available glycogen is stored in the muscles and the liver -starch - the storage form of glucose in plants - fiber (cellulose) structural parts. of plants, found in all plant derived foods (fruits, veggies, grains, \ & Tequmes Fiber Soluble (dissolves in water) forms as hergested by bactena in the colon (fermented) - food sources: barley,oats, legumes, citrus fruits - help protect against heart disease by lowering blood cholesterol - protect against diabetes by lowering blood glucose levels. Insoluble (does not dissolve in water, does not form gels, css readily fermented, adds bulk to fecal matter - food sources include whole grains (bran), vega promote bowel movemento & 'alleviate constipation 13 eas UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU

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