NUTR 1030 1st Edition Lecture 6Outline of Last Lecture I. Identify possible outcomes of digestion problems Outline of Current Lecture I. Identify the major types of carbohydrates and give examples of food sources for eachII. Discuss alternative sweetenersIII. Discuss the functions of carbohydrates in the bodyCurrent LectureMonosaccharides:Mono= oneSaccharide= sugarMonosaccharide= single sugar that is not broken down further during digestionGlucose: most abundant in diet, but not in monosaccharide form. Also “blood sugar”Fructose: Found in fruits, vegetables and honey and also high fructose corn syrupGalactose: Part of lactose (“milk sugar”)Lactose= galactose + glucoseDisaccharides:Di= twoDisaccharide= two monosaccharides linked by a glycosidic bond- Condensation reactionThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.- BOND types: alpha glycosidic bond, beta glycosidic bondMaltose: (Gluc + Gluc)- alpha bondSucrose: (Gluc + Fruc)- alpha bondLactose: (Galactose + Gluc)- beta bondComplex Carbohydrates:Oligosaccharides:Oligo= fewOligosaccharides= 3 to 10 sugar unitsRaffinose- stachyose- verbocose- Cannot be broken down by digestive enzymes- Found in onions, whole grains and beansPolysaccharides:Poly= manyPolysaccharides= 100s to 1000s of sugar units- Digestibility depends on bond type- Digestible: Starch- glycogen- Indigestible: Dietary fiberDigestible Polysaccharides:Starch (plants): many glucose units linked by alpha bonds- Amylose: straight chain- Amylopectin: branched chainGlycogen (animals): many glucose units linked by alpha bonds- Storage form of glucose in human body- Liver glycogen (90 g): converted to blood glucose- Muscle glycogen (300 g): stored glucose for muscle useIndigestible Polysaccharides:Fiber:- Dietary fiber (occurs naturally in foods) + functional fiber (added to processed foods to provide health benefits)- Soluble fibers: pectin, gum, mucilages and some hemicelluloses- Insoluble fibers: cellulose, hemicelluloses and ligninSoluble vs. Insoluble Fiber:Soluble:- Dissolves in water- Bacteria will digest these, so will yield some energy (1.5-2.5 kcal/g)- Health: can lower blood cholesterolInsoluble:- NOT dissolvable in water- Not metabolized by bacteria- Health: WILL decrease transit timeSimple CHO in Foods:- Natural vs. manufactured- Sweeteners- Nutritivei) Mono and disaccharidesii) High fructose corn syrupiii) Sugar alcohols- Non-nutritiveNon-Nutritive Sweeteners:- Yield no energy- Acceptable daily intake (ADI)- Saccharin (Sweet ‘N Low, pink packet)i) Oldest alternative sweetenerii) Develops bitter taste with cooking- Aspartame (Equal, blue packet)i) Sweetness lost with heating, cannot be used in cookingii) Contains phenylalanine - Sucralose (Splenda, yellow packet)i) Made from sucrose- can be used in cooking- Stevia (Truvia, PureVia)ii) Recently approved by FDA for use in beveragesiii) “Natural” (plant source): sold as dietary