Đang chuẩn bị liên kết để tải về tài liệu:
Lecture Discovering nutrition - Chapter 4: Carbohydrates: simple sugars and complex chains spotlight on alcohol

Chapter 4 presents the following content: What are carbohydrates?simple sugars, complex carbohydrates, carbohydrate digestion and absorption, carbohydrates and glucose in the body, the role of carbohydrates in our diet, carbohydrates and health,. | Chapter 4 Carbohydrates: Simple Sugars and Complex Chains What Are Carbohydrates? Sugars, starches, and fibers Major food sources: Plants Produced during photosynthesis Two main carbohydrate types Simple (Sugars) Complex (Starches and fibers) Simple Sugars Monosaccharides Glucose Fructose Galactose Simple Sugars Disaccharides: Consist of two monosaccharides linked together Sucrose Lactose Maltose Monosaccharides Glucose Most abundant simple sugar in nature Also called dextrose Gives food a mildly sweet flavor Usually joined to another sugar in foods Provides energy to body cells Body closely regulates blood sugar levels Monosaccharides Fructose Also called levulose or fruit sugar Tastes the sweetest of all the sugars Occurs naturally in fruits and vegetables Found in fruits, honey, and corn syrup Monosaccharides Galactose Rarely occurs as a monosaccharide in food Usually bonds to glucose to form lactose Primary sugar in milk and dairy products Disaccharides Sucrose: glucose + fructose “Table sugar” Made from sugar cane and sugar beets Listed as sugar on food labels Lactose: glucose + galactose “Milk sugar” Found in milk and milk products Disaccharides Maltose: glucose + glucose “Malt sugar” Seldom occurs naturally in foods Product of starch breakdown Found in germinating cereal grains Complex Carbohydrates Chains of two or more sugar molecules Oligosaccharides Three to ten sugar molecules Examples sources: dried beans, peas, and lentils Polysaccharides Long chains of monosaccharides Structural differences affect how they behave in water and with heating Digestible or nondigestible Complex Carbohydrates Starch Plants store energy as starch Found in grains, legumes, and tubers (potatoes and yams) Long chains of glucose units Amylose—straight chains Amylopectin—branched chains Resistant starch: A starch that is not digested Complex Carbohydrates Glycogen Living animals store carbohydrate in the form of glycogen Provides body glucose when blood glucose levels get low | Chapter 4 Carbohydrates: Simple Sugars and Complex Chains What Are Carbohydrates? Sugars, starches, and fibers Major food sources: Plants Produced during photosynthesis Two main carbohydrate types Simple (Sugars) Complex (Starches and fibers) Simple Sugars Monosaccharides Glucose Fructose Galactose Simple Sugars Disaccharides: Consist of two monosaccharides linked together Sucrose Lactose Maltose Monosaccharides Glucose Most abundant simple sugar in nature Also called dextrose Gives food a mildly sweet flavor Usually joined to another sugar in foods Provides energy to body cells Body closely regulates blood sugar levels Monosaccharides Fructose Also called levulose or fruit sugar Tastes the sweetest of all the sugars Occurs naturally in fruits and vegetables Found in fruits, honey, and corn syrup Monosaccharides Galactose Rarely occurs as a monosaccharide in food Usually bonds to glucose to form lactose Primary sugar in milk and dairy products Disaccharides Sucrose: glucose + .