FDNS 4600 1st Edition Lecture 39Outline of Past Lecture I. Non-Nutritive SweetenersOutline of Current LectureI. SweetenersII. Why Differences in Recommendations for Added Sugar Intake?III. 2010 DGA & ChooseMyPlateIV. MonosaccharidesV. DisaccharideVI. Other sugar sourcesVII. Glucose, Fructose, and Sucrose in various fruits, fruit juices, and colaVIII. PolyolsCurrent LectureI. Sweetenersa. It is important to know about sugar and sweeteners because it is popular among consumers. Also if consumers have question, you should have knowledge about the subject based on actual factsII. Why Differences in Recommendations for Added Sugar Intake?a. DRI from IOMi. IOM is concerned with everyone meeting the needed vitamins and minerals so they found that if added sugar does not exceed 25% of energy, the RDA can be metb. American Heart Associationi. Focused on heart health ii. Women- < 100 calories from added sugariii. Men- < 150 calories from added sugarc. WHOi. Less then 10% of energy should be from added sugarIII. 2010 DGA & ChooseMyPlatea. Foods high in added sugar are usually low in fiber/nutrients i. Acceptation is cereal!ii. Reduce foods from solid fats and added sugars (soFAS)IV. MonosaccharidesThese 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.a. Glucosei. Primary source of energy for body cellsb. Galactosei. Occurs in dairy products and some plantsii. Galactosemia1. Disease where people lack the enzyme to break down glactose2. This is a reason to drink or eat soyc. Fructosei. Most controversialii. Found in fruit, honey, and some vegetablesiii. Health concerns1. Liver fatty liveriv. If it is not used for ATP, it is converted into LDL (bad cholesterol)V. Disaccharidea. Sucrosei. Naturally in fruit and vegetablesii. Composes the majority of sugar1. White sugar- 99.3%2. “Raw” sugar- 97.5%b. Maltosei. Found in molassesii. Used for fermentationVI. Other sugar sourcesa. Agave Nectari. Has calories but is sweeter so not as much is needed.b. Honeyi. Mostly fructoseii. Mixture of mono, di, and oligosaccharidesc. Corn-based Sweeteneri. High- Fructose corn syrup1. Mixture of glucose and fructose2. Only available to food manufactures3. 42-55% of High-fructose corn syrup is made up of fructose4. Corn corn syrup Processing HFCS product 5. Companies switched because it was cheaper and sweeterd. Trends of obesity and presence of HFCS in American Dieti. Correlation does not imply causation!! VII. Glucose, Fructose, and Sucrose in various fruits, fruit juices, and colaa. Biggest concern is with childreni. Fruit juice has way more calories than an actual piece of fruit, but it will not fill the child up.ii. Obesity- children are drinking fruit juice all day so they exceed their caloric needs even though fruit juice is “healthy”iii. If a child is introduced to fruit juice while breast-feeding, the child will often stop breast-feeding. This is a problem because the child will miss out on nutrients needed from breast milk.VIII. Grapha. 1- Apple Juiceb. 2- Banana c. 3- Coca-cola- high fructose corn syrup- fructose and no sucrosed. 4- Grapese. 5- OJIX. Polyolsa. What are they? i. Found in sugar free candy/gumii. Sugar substance or sugar alcoholb. What is their energy contribution, regulatory status, and function in foods?i. Sweet but do not cause cavitiesc. Not counted as “sugar” – so if contains polyols – can label as “sugar-free”d. Could this be misleading?i. Can have calories and are sugar
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