HN 132 Lecture 8 Outline of Last Lecture I. The stomachs main functionsII. Lower Esophageal Sphincter (LES)III. Stomachs mechanical actionOutline of Current Lecture I. What are carbohydrates and why do you need them?II. What are simple and complex carbohydrates?III. Fiber is nondigestible but important. Current LectureI. What are carbohydrates and why do we need them?A. Found primarily in plant based foods1. Grains, vegetables, fruits, nuts, legumes2. Carbohydrate-based foods are staples in numerous cultures around the worldB. Most desirable form of energy for body1. In form of glucose (-ous = carbohydrate)2. Brain and red blood cells especially rely on glucose for fuel sourceII. What are simple and complex carbohydrates?A. Monosaccharide, disaccharides 1. Three monosaccharide’s: a. Glucoseb. Fructosec. GalactoseB. Disaccharides: two monosaccharide’s joined togetherC. Maltose = glucose + glucoseD. Sucrose (table sugar) = glucose + fructoseE. Lactose (milk sugar) = glucose + galactose F. Polysaccharides 1. Long chains and branches of sugars linked together2. Starch in the storage of plantsThese 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. Amylose: straight chains of glucose unitsb. Amylopectin: branched chains of glucose units III. Fiber is Nondigestible but importantA. Fiber is classified by its affinity of water1. Soluble fiber: dissolves in water and is fermented by intestinal bacteriaa. Many have viscous, have thickening properties b. Move more slowly through GI tractB. Insoluble fiber: cellulose, hemicellulos, lignins 1. Move more rapidly through GI tract, laxiative effect, a. Bran of whole grains, seeds, fruits, vegetables C. Dietary fiber: naturally found in foods D. Functional fiber: added to food for beneficial
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