Nutrition: Test 2
Terms
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DEFINE/LIST: disaccharides
(all of them contain ...?) -
The formation of two monosaccharides.
-sucrose
-lactose
-maltose
(all of them contain glucose) -
Sucrose, Lactose, Maltose
-made how?
-found where? -
S: 2 sugar glucous & fructose
found in honey, sugarcane-processed to make different forms of sugars(brn,wht,pwd)
L: glucolse+ glalctose
milk products
M: results in the breakdown of starch to just 2 glucose molecules.
found in beer, liquor -
3 groups of complex carbs
list one important nutritional fact for each -
polysaccarides (starch)
-amylose long straigh chain of glucose units 20% of digestable starch in veggies
-amylopectin: highly branched
Fiber
-cellulous: cant be digested. -
What is Glycogen?
Where is it stored?
How can each store be used by the body? -
Carbohydrate made of multiple units of glucose with a highly branched structure.
AKA: animal starch
storage form of glucose
-stored in the liver and muscles
- can maintain blood glucose avalibility when diet does not supply enough carbs. - Dietary Fiber
- Fiber found in foods
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Soluable Fibers
(identify the sources and functions of them ) -
fibers that can dissolve of swell when put in water
-from plant cells
- pectins, gums, mucilages, some forms of hemicelluloses
- found in salad dressings, frozen desserts, jas. -
Insoluable Fibers
(identify the sources and functions of them ) -
Fibers that readily dissolve in water not are easily meabolized by intestinal bacteria
- cellulose, hemicelluloses, and lignin
- whole grains - Identify that various sugar substitutes or alternatives sweeteners and sugar alchols.
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Saccharin:
Apertame:
Neotama:
Acesulfame K:
Sucralose: - Saccharin:
- oldest sweetener 1/2 the alt sweetener market in N America
- Apertame:
- Equal(powder) 4kcal/gram 200x sweeter then sucrose
- Neotama:
- nonnutrative, high-intensity sweetener7,000-13,00x sweeter then table sugar
- Acesulfame K:
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200x sweeterthan sucrose, no cal diets
can be used well baking cause it doesnt lose it sweetness with heat. - Sucralose:
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600 times sweeter than sucrose
can be used in cooking - 3 functions of simple carbohyrates
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1. basic uni of all sugar structures
2. Energy