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Nutrition Student Outline – Carbohydrates Carbohydrates 1. 6CO2 2. Carbohydrates A. Source of Carbohydrates • Photosynthesis • Starch Production + 6H2O + Light Energy B. Simple and Complex Carbohydrates Carbohydrate Classifications A. Monosaccharides i. Glucose (Dextrose) ii. Fructose • High Fructose Corn Syrup iii. Galactose B. Disaccharides i. Maltose - Glucose + Glucose ii. Sucrose - Glucose + Fructose iii. Lactose - Glucose + Galactose a. Lactose Intolerance C. Oligosaccharides • Beano i. Raffinose ii. Stachyose D. Polysaccharides i. Starch ii. Glycogen iii. Dietary Fiber a. Insoluble Fiber • Cellulose b. Soluble Fiber • Pectin • Gum iv. Physiologic Effects a. Water Absorption b. Binding Effect c. Colon Bacteria Effect v. Health Benefits Page 1 C6H12O6 + 6O2 Nutrition Student Outline – Carbohydrates 2. 3. 4. 5. a. Diverticulosis b. Hemorrhoids c. Weight Control d. Cholesterol e. Colon Cancer Physiological Concerns A. Functions i. Glycogen Reserves. ii. Protein – sparing action iii. Antiketogenic Effect iv. Heart Action v. Central Nervous System Function B. Digestive Process i. Mouth a. Salivary Amylase ii. Small Intestine a. Enzymes • Sucrase • Lactase • Maltase C. Circulatory System i. Hepatic Portal System D. Homeostatic Regulation of Glucose • 70-140 mg/dl • Hyperglycemia • Hypoglycemia i. Beta Cells of Pancreas a. Insulin ii. Alpha Cells of Pancreas b. Glucagon Recommended Carbohydrate Intake • 60% is ideal (and lower fat intake) Alternative Sweeteners A. High Fructose Corn Syrup B. Sugar Alcohols i. Sorbitol C. Saccharin D. Aspartame Sugar and Tooth Decay Page 2