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NTRI 2000 - Huggins - Week 5 Notes

by: Hayden Massey

NTRI 2000 - Huggins - Week 5 Notes ntri 2000

Marketplace > Auburn University > Nutrition > ntri 2000 > NTRI 2000 Huggins Week 5 Notes
Hayden Massey

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About this Document

Everything we covered in class and more in Huggins NTRI 2000 class
Dr. Kevin W Huggins
Class Notes
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This 3 page Class Notes was uploaded by Hayden Massey on Wednesday September 14, 2016. The Class Notes belongs to ntri 2000 at Auburn University taught by Dr. Kevin W Huggins in Fall 2016. Since its upload, it has received 5 views. For similar materials see Nutrition in Nutrition at Auburn University.


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Date Created: 09/14/16
Nutrition – Week 5 Huggins ▯ EX: Sugars, white bread, potatoes, apples, corn ▯ ▯ Carbohydrates – composed of single or multiple sugars; found primarily in plant foods; main fuel source for body  Red blood cells can only use carbohydrates – cant use lipids because they don’t have mitochondria (good EC Question)  Other parts of body prefer carbs, but can use other sources if needed ▯ ▯ Where do carbs come from?  Photosynthesis  Carbs = starch  All carbohydrates are plant food EXCEPT milk ▯ ▯ More simple carbohydrates = sweeter taste ▯ ▯ Complex carbohydrates – fiber, starch ▯ ▯ Simple Carbohydrates  Monosaccharides – single sugar o Glucose – “blood sugar”, dextrose o Fructose – “fruit sugar” o Galactose – milk o Intake should be reduced  Disaccharides o Sucrose = glucose + fructose  Table sugar o Lactose = galactose + glucose  Milk products o Maltose = glucose + glucose  Fermentation, alcohol production  Digestion ▯ ▯ Complex Carbohydrates:  Starch: storage form of glucose in plants o Amylose – straight line o Amylopectin – branched  Most of starch in our food supply  Digested faster than amylose  Glycogen – very similar to starch; storage of glucose in animal o Liver Glycogen  Contributes to blood glucose o Muscle Glycogen  Contributes glucose only for muscles  Dietary Fiber o Indigestible o Provide no energy o Insoluble Fiber – cellulose: whole grains, bran, skin o Soluble Fiber – pectin: fruit, oats ▯ ▯ Carbohydrates in Food:  Grains – 15 grams per serving  Vegetables – 5 grams per serving  Fruits – 18 grams per serving  Dairy – 12 grams per serving  Protein – 4-10 grams per serving (not meat) ▯ ▯ Carbohydrate Recommendations:  Whole Grains o 50% of carb intake should be in form of whole grains o Made up of:  Bran  Germ  Endosperm o Whole grains have all 3 o Refined grains have bran and germ removed o Sources: whole wheat flour, barley, oatmeal, brown rice, popcorn ▯ ▯ White wheat = all purpose flour ▯ Whole wheat = whole grain flour ▯ Multi grain = may contain all purpose, may not ▯


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