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NTRI2000 Chapter 4 Notes

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Describes the various components of carbohydrates, sugars,, starches, glycogens, and fibers. Details the importance of high fiber foods, whole grains, and digestion. Defines the Glycemic Index of Food and gives many examples of low, medium, and high foods.

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Institution
Module

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Meredith Elwood

NRTI 2000

Chapter 4 Notes



Carbohydrates:

● Contain ideal nutrients that

○ Meets the body’s energy needs

○ Feed the brain and nervous system

○ Keep the digestive system fit

○ Keep your body lean

● Can be digestible and indigestible

● Complex carbohydrates

○ Starch and fiber

● Simple carbohydrates

○ Sugars

● Carbs contain the sun’s radiant energy

● Green plants make carbohydrates

○ Photosynthesis - the process in which green plants make carbohydrates

from carbon dioxide and water using the green pigment chlorophyll to

capture the sun’s energy.

Sugars:

● Six sugar molecules are important in nutrition

● Monosaccharides

, ○ Glucose, fructose, and galactose

○ Absorbed directly into the bloodstream

● Disaccharides

○ Lactose, maltose, and sucrose

○ Paira of single sugars linked together

○ Digested and broken down by enzymes




Starch, Glycogen, and Fibers:

● Starch

○ A plant’s storage form of glucose

○ Polysaccharides - long stranded links of glucose

● Glycogen

○ Animal form of glucose

○ Another form of carbohydrates

● Fiber

○ Supporting structures of a plant

○ Digestion involves fermentation

The Need for Carbohydrates:

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