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NUTR 221 Class Notes- 10/10/2016

by: Lauren Notetaker

NUTR 221 Class Notes- 10/10/2016 NUTR 221

Marketplace > Winthrop University > Nutrition > NUTR 221 > NUTR 221 Class Notes 10 10 2016
Lauren Notetaker


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About this Document

These notes cover metabolic syndrome and carbohydrates.
Human Nutrition
Judy Thomas
Class Notes
metabolic, Winthrop, NUTR221, nutrition, Carbohydrates
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This 3 page Class Notes was uploaded by Lauren Notetaker on Sunday October 16, 2016. The Class Notes belongs to NUTR 221 at Winthrop University taught by Judy Thomas in Fall 2016. Since its upload, it has received 3 views. For similar materials see Human Nutrition in Nutrition at Winthrop University.


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Date Created: 10/16/16
NUTR 221 Class Notes Oct. 10 , 2016 Metabolic Syndrome:  The result of an unhealthy lifestyle  Effects 40% of people over 60  This is a chronic disease  Risk factors o High blood pressure o Insulin resistance o Hormone imbalance  Can be fixed by changes in diet, becoming active, and taking certain medications o The more risk factors, the greater the risk  Foods to prevent metabolic syndrome o Fish o Avocadoes o Pomegranates Fast Facts- Carbs:  Absorbed in the small intestine  Carbs make up 4 calories per gram o 4 grams equals one teaspoon  Carbs travel through the portal vein to the liver  Popcorn is considered a carb and a whole grain o A food that is a whole grain does not necessarily mean that it is low in fat and sodium  Sugar has lots of names o Some sugar is natural, some is added  Popcorn, broccoli, pinto beans, apples, Little Debbie cakes, and Fruit- Roll Ups are all considered carbs o Carbs take lots of shapes  A brown colored bread is not necessarily a whole wheat bread  Fructose is a monosaccharide  Carbs are a source of energy for the brain  Lactose has two saccharides  Insulin production rises after we eat  Milk, yogurt, ice cream, fruits, veggies, peanut butter, and nuts are all sources of carbs  Carbohydrates are rich in vitamins  Carbohydrates tend to be heavy in our favorite comfort foods  Carbohydrates provide the most energy worldwide  Carbs can also have bad effects o Cavities o Damaged blood vessels o Obesity  We must consider nutrient density o How refined is the product?  Stay away from foods with fewer natural sources of nutrients o Does it say “made with whole grains”?  A product can contain as few as 1% whole grain and still make this statement o A good rule of thumb is to have 1 gram of fiber for every 10 grams of carbohydrates  Non-whole grains o This means that the bran layers and germ have been removed  These elements contain most of the fiber and vitamins of wheat o The germ contains vitamin E and oils o You lose all of these benefits with refined grains  Enrichment puts some nutrients back, but not all, including fiber  For a product to be whole wheat, the words “whole wheat” or “whole oats” or “popcorn” or “cracked wheat” o Not “wheat flour” or “multi-grain” o Look for these buzzwords in the first or second ingredients o The words “stone ground” do not indicate whole wheat  Neither do bleached or unbleached  Brown rice is a whole grain  As a population, we eat a lot of sugar o Soda and fruit drinks contribute the most  Carbs are made of saccharides o Simple sugar molecules  1 sugar- monosaccharide  2 sugars- disaccharide  3-10 sugars- oligosaccharide  11 or more sugars- polysaccharide  There can be hundreds of thousands of saccharides, which can branch to form different shapes  Number of linkages effect structure and function o Sweetness o How quickly the energy can be utilized  Monosaccharides and disaccharides are considered simple carbs  Oligosaccharides and polysaccharides are considered complex carbs  Glucose- the blood sugar o Almost always connected to a monosaccharide o Preferred by the brain  Galactose- the milk sugar o Attached to glucose o Sweetens dairy  Fructose- the fruit sugar o Most common in US, sweeter than glucose


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