Unit 5: The Carbohydrates: Sugar, Starch , And Fibre Flashcards

Question

What are fibres in plants

Answer 1

ONLY FOUND IN OLANTS The indigestible parts of plants .mostly non-starch polysaccharides that human enzymes can’t breakdown but some are digested by bacteria of the colon via fermentation. The driver are broken into smal fat like fragments that the large intestine (colon) absorb Thus most fibres don’t provide energy and just pass through the body Include cellulose hemicellulose pectins gums and lignina

Answer 2

Support leaves stems and seed and retain water to prevent seed drying

Answer 3

Cellulose is a form of fibre found in plants than humans can’t break down But cattle eat those plants and they have enzymes in their digestive system to break down cellulose and get energy from it Then Humans eat the cattle and indirectly get the energy that was in the plants fibre But meats and dairy products themselves have no fibre

Answer 4

Soluble and insoluble

Answer 5

They dissolve in water and form gel constitincy (viscous) and are easily digested by bacteria in the colon Indigestible by human enzymes but are broken down In the digestive tract by bacteria Ex. Pectin in fruit which thickens jams

Answer 6

Fruits veggies legumes oats barley

Answer 7

Fibres that don’t dissolve in water and don’t form gels Human body can’t digest it Less readily fermented by gut bactiera, this it is tough stringy and retain its structure even after cooking Ex. Cellulose and hemicellulose, in celery, Corn skins Helps with pooping and healthy bowels

Answer 8

Human digestive enzymes can’t break down fiber, so most of it passes through the digestive tract, unchanged some fiber, though can be fermented by bacteria in the colon

Answer 9

refined sugars: - sugars like table sugar, brown sugar and corn syrup are pure, simple carbohydrates, and 0 calories Refined cereals: - grains that have been milled to remove the bran and germ which leave only the endosperm - some have the vitamins dN minerals added back in -They mainly have starch and less dietary fibre than unrefined cereals -Example. White flour , white rice and cornstarch. Refined carbs: include refined sugar and refined cereals

Answer 10

Our bodies need to break down starch and disaccharides into glucose fructose or galactose . Starch takes longer Carbs are mainly absorbed in the form of glucose and fructose

Answer 11

Mainly in the interstitial mucosa of the jejunum and the ileum, Some glucose can be absorbed by the lining of the mouth Then, absorbed galactose and fructose turn to glucose in liver The glucose can be stored as glycogen or fat, used to make other body compounds , or oxidized to give energy CO2 and H2O

Answer 12

Begins in the mouth with the salivary enzyme amylase which breaks down starch into maltose (disaccharide) Then the digestion of starch via tha amylase stops in the stomach because stomach acid deactivated the salivary amylase The digestion of of starch continues in the small using pancreas amylase which breaks the starch onto small polysaccharides and Disaccharides

Answer 13

Lactase: lactose to glucose and galactose Maltase : Maltos to 2 glucose Sucrase: sucrose to glucose and fructose

Answer 14

Starch in bread made of refined white flour breaks down easily into glucose, which is absorbed in the small intestine Resistant: Starch that is not easily digested by human enzymes, it’s digested slowly or not at all, behaves like fibre Just like fiber, it can be fermented by colon bacteria Ex. Starch in raw potatoes and starch in the unbroken hulls of swallowed seeds.

Answer 15

They need to first be split into monosaccrides by enzymes in the small intestine Then those monosaccharides cross into the intestinal cells eneter blood stream and are carried to the liver The liver converts fructose and galactose to glucose or relate movleulez, release glucose into the bloodstream, or stores glucose as glycogen The liver and muscle cells store glucose as glycogen Or cells can split the glucose for energy

Answer 16

Most fibres can’t be digrsted and pass though the digestive tract unchanged But many of them can still be fermented by bacteria in the digestive tract This fermentation causes gas and bloating and forms short chain fatty acids

Answer 17

Small servings Increase serving size gradually Chew throughly

Answer 18

A condition where the body cannot properly digest lactose because low lactase enzyme This causes inability to digest the lactose in milk, causing painful gas and bloating

Answer 19

Consume lactose free milk Use lactase enzyme supplement eat hard cheeses and yogurts because they are better tolerated : - yogurt is good because most lactose intolerance it has been turned into lactic acid during fermentation Choose plant based milk alternatives or low lactose milks

Answer 20

People think they’re fattening but actually their main function is to give energy They actually have the same energy content as protiens (4kcal/gram) way less kcal than fats which have 9kcal/gram

Answer 21

Protien fats and carbs

Answer 22

The refined sugars (sucrose and fructose) don’t have nutrient like protiens vitamins minerals or fibre They have low nutrient density meaning they don’t help much in terms of health

Answer 23

This can alter blood lipids and increase heart disease risk Losing weight via a calorie controlled diet high in while grains fruits and veggies reduces it

Answer 24

Fibre rich sources of conplex carbs Ex. Whole grains, fruits and veggies Eating this instead of foods with refined sugar is better (like white flour and sweetened drinks) because refined foods have added sugar that displace nutrient rich food and cause health risks

Answer 25

Limited 110g glycogen stored in liver 225g in muscles Total 335 10g stored as blood glucose Because each gram of carbs give 4kilocalories, total storage of glycogen which is 1350 k calories doesn’t meet the daily energy requirement So we need to eat carbs throughout the day to get proper glycogen storage

Answer 26

Maintaining blood glucose levels: - circulate in the blood stream and supply energy to all cells. the best functioning of the body’s cells happen when that have a normal range of blood glucose - signs of low blood sugar are tiredness, shakiness, and hunger - signs of high blood sugar: sleepiness, frequent urination and thirst - extreme high or low cases lead to coma Help normal functioning of cells that make up the brain, nervous system, lungs, RBC: - each of these cell types need glucose as their main energy source - if prolonged fasting, some brain cells adapt by using a small amount of ketones (intermediate products in the breakdown of fats) to fuel the brain Carbs spare protiens from being used as energy: - the main function of protiens is to make and maintain body tissues and fluids - these proteins are converted to glucose and used as energy when there are no carbs - to allow optimal function of protiens, Carbs are needed to spare them from just being used for energy - in low calorie diet having enough calories to prevent muscle loss (from protiens being used instead) is very important Carbs prevent ketosis: - when not enough carbs , the fat is broken down for energy - sometime this breakdown is too much to handle so fats become incompletely oxidized and ketones are produced - if these ketones aren’t excreted quick enough they accumulate and cause ketosis Carbs help maintain normal balance of water and sodium: - as body tries to excrete ketones, sodium is gone with them in the urine - since sodium and water get excreted together, overall more ketone means less salt and less water in body - this leads to sodium imbalance and dehydration which causes fatigue and muscle wasting : this wight loss is typical of low carb diets - high carb prevent this Foods the give complex carbs also have lots of protiens, vitamins, minerals, and phytochemicals and are low in fat (refined sugar lacks these and a not nutrient dense)

Answer 27

1. Promotion of normal blood cholesterol concentrations: reduced risk of heart disease - legume veggies, and whole grains are low in saturated, trans fat, cholesterol and high in soluble viscous fibres - these soluble viscous fibres lower blood cholesterol by binding with cholesterol-containing bile in the intestine and letting you poop the fibre and chroleterol bile out (decrease cholesterol) - the liver responds to loss of fibre by using cholesterol to make more (decrease cholesterol) - cholesterol also decreased by a fatty acid that made during fibre fermentation by bacteria . This fatty acid gets absorbed and travels to the liver to reduce cholesterol synthesis 2. Modulation of blood glucose concentration: reduced risk of diabetes - viscouse fibres trap nutrients and delay digestion - this slows glucose absorption in the small intestine - slowed glucose absorption prevents spikes in blood sugar and insulin after meals 3. Maintence of healthy bowel function: reduced risk of bowel disease - insoluble fibres like cellulose (cereal bran, fruit, veggies) enlarge and and soften stools which allow fast and easy excretion, preventing constipation - soft stools also prevent hemmeroids by reducing pressure in the colon - the fibre also prevents compaction of the intestinal contents which prevents appendicitis - fibre stimulates the gastrointestinal tract muscles so they keep their strength and resist bulging out into pockets called diverticula - prevents colon cancer risk by diluting and speeding removal of cancer causing agents from the colon or by more fibre encouraging more gut bacteria that bind and remove nitrogen (potential cancer risk) - formation of butyrate by fermentation of soluble fibres, butyrate gives energy to the cells of the colon. This helps those cells support repair and prevent against chemical injury . Also well fed colon has frequent cell turnover to remove damaged cells 4. ProMotion of a healthy body weight - high fibre foods are low in fat and added sugars, giving fewer calories per bite - also give feeling of fullness because they swell as the absorbs the water from digestive juices - don’t use fibre supplements for weight loss, choose whole food sources like fruits veggies and whole grains

Answer 28

Difficult incomplete or infrequent bowel movements associated with discomfort in passing dry hardened feces

Answer 29

hemorrhoids: - swollen, hardened veins in the rectum , usually caused by the pressure resulting from constipation - high fibre to prevent Appendicitis: - immflamtion and/or infection of the appendix , a sac protruding from the intestine Diverticula: - sacs or pouches that balloon out of the intestinal wall, caused by weakening of the muscle layers that encase the intestine. If inflamed, this is called diverticulitis - caused by high pressure in the colon cause by a low fibre diet - high fibre brings relief

Answer 30

A small fat fragment made by the fermentation action of bacteria on viscous soluble fibres like cellulose Major energy source for colon cells

Answer 31

No Whole foods provide phytochemialc and nutrients the supplement dont have

Answer 32

5-9 , 1/2 cup servings of veg and fruit daily Whole grains and legumes regularly Natural fibre sources over fibre supplements

Answer 33

Avg: 14-15 g/day DRI: Men 19-50: 38 Men 51+: 30 Women 19-50: 25 Women 51+: 21

Answer 34

Replace animal protein sources (meat/cheese) with plant based options like legumes Increase fruits and veggies Choose a variety of high fibre foods Drink extra fluids to help fibre do its job effectively

Answer 35

Most high fibre foods have a mix of fibre types like soluble insoluble viscous Giving one overall number helps, encourage variety and simplicity in choosing fibre rich foods

Answer 36

Germ : nutrient rich inner part of the grain that grows into a wheat plant Endosperm: the bulk of the edible part of the grain, the starchy part Bran: outer fibrous layer, rich in fibre, vitamins and minerals. The main fibre donator in grain Husk: outer inedible part of the grain

Answer 37

The bra and germ are removed leaving only the endosperm. This causes a loss in fiber, vitamins, like B6 and E and minerals like magnesium zinc. This makes a smooth-textured, white flour, high and starch, but low in nutrients

Answer 38

Nutrients are added back after refinement such as iron, thiamin, riboflavin, niacin, and folic acid But this does not restore, lost fiber, or all nutrients like vitamin E and magnesium

Answer 39

Refined : only the endosperm remains bran and germ removed, composed mainly of starch and a little protien Whole grain: grain milled with bran, germ, and endosperm. The germ may or may not be included in the food. If including the germ, they’re more nutritious than those without because the germ is rich in vitamins and minerals Whole wheat flour flour made from the entire wheat kernel, a whole grain flour

Answer 40

Whole grain contains the brand and the germ which supply fiber, more vitamins, like B6 and E more minerals, like zinc and magnesium, White (refined) bread loses key nutrients like iron thiamin riboflavin and niacin. Also loses fiber, vitamin B6, vitamin E, magnesium, zinc, and chromium when processed. - this leads to nutrient deficiencies

Answer 41

In which flower restores only a few vitamins, but it still lacks fiber, magnesium, zinc, vitamin E, and chromium Whole grain has all parts of the kernel and their full nutrient contents

Answer 42

Yes, over consumption of purified fibres like oat bran may: - cause intestinal blockage if you have low fluid intake - those fibres bind nutrients and reduce their absorption - accelerate transit time which reduces nutrient uptake

Answer 43

Whole Foods have nutrients and phytochemicals that purified fibre lack The health benefits of fibre might come from these other components and not just fibre alone So overall, refined fibres are like refined sugars, their nutrient poor

Answer 44

Eat fruits, vegetables, whole grains, and legumes Drink extra fluids when increasing fibre intake Avoid relying on purified, fiber, supplements for fibre intake

Answer 45

Iron thaiamin riboflavin and niacin

Answer 46

Wheat bread Brown bread Multigrain Organic Stone ground

Answer 47

servings of Fruits and veggies (not juice) x 1.5g Refined grains x 1g Whole grains x 2.5g Add up fibre from. Legumes , nuts and seeds, high fibre cereals and breads Then add up all of the stuff

Answer 48

Some Fibres act as chelating agent which bind iron zinc and calcium and carry them out the body Too much insoluble fibre can: - decrease mineral absorption (especially iron) - speed digestion so less time for absorption - limit overall food and energy Intake

Answer 49

Fuel the work of most of the body’s cells by giving energy

Answer 50

Glucose is split in half in the cells cytoplasm which release some energy After glycolysis two things can happen: - the split glucose molecules can recombine to from glucose again (reversible) - the split glucose can be further broken down to give more energy (irreversible) If broken down further they give most energy but also CO2 in the Krebs cycle and water in the ETC. they can also be used as building blocks of protien or stitched together as body fat units

Answer 51

Glucose can be converted to body fat Body fat cant be converted to glucose

Answer 52

This means no glucose Two problem: 1. the body turns to protien to make glucose which diverts the protien from doing its own functions: - this is why protien sparing action is needed which allows carb and fat to give energy, allowing protien to be used for its own purpose 2. If no glucose, the fat fragments that normally combine with a compound made from glucose can’t combine and be used as energy anymore. - ketone bodies are made by the fat combining with each other instead - this accumulation of acidic ketones causes ketosis which also causes deficiency in vitamins/minerals, loss of bone minerals, altered blood lipids, increase risk of kidney stones etc.

Answer 53

Ketone bodies: acidic fate related compunds that can arise from the incomplete breakdown of fat when carb not available Ketosis: undesirable high concentration of ketone bodies like acetone in the blood or urine

Answer 54

130g of carb a day for average size person

Answer 55

The pancreas Eat meal, blood glucose rises, pancreas secretes insulin which tells the tissue to take up excess glucose The muscle and liver cells use some of this excess glucose to store as glycogen Muscles use 2/3 of the glycogen for only themselves Brain stores tiny fraction of the total to use as emergency glucose when there is severe glucose deprivation Liver stores the rest and give most glycogen as blood glucose for the brain or other tissues when supply is low, give it for use by the whole body

Answer 56

Glycogen is highly branched with many ends Starch has long chain with occasional branches Branched glycogen allows enzymes to quickly cleave many ends of that glycogen at once , this help release glucose into the blood Quickly when it’s needed

Answer 57

Glucagon which is secreted by the pancreas, works when blood glucose drops and cells need energy Then enzymes in the liver cells respond and attack many glycogen ends to release glucose into the blood Quickly when

Answer 58

mmol/L Fasting (before breakfast): 3.3-5.0 Before meals : 3.3-5.8 After meals (1 hour): 7.7 or less After meals (2 hours): 6.6 or less

Answer 59

The body’s ability to regulate itself , like a thermostat where turning the heat on or off in response to the wanted temp in relation to the actual rooms temp Insulin: after eating, insulin is secreted - reduces blood glucose by increasing permeability of cell membranes which allows glucose to enter the cells (insulin is key, cells are the door) - stimulating the production of energy from glucose into the cells - allowing conversion of glucose to glycogen in muscle and liver cells - facilitating the conversion of glucose to fat in the liver cells - stimulates fat cells to take up and store fat Glucagon: between meals, blood glucose level drops , glucagon secreted by the pancreas to - allow conversion of liver stored glycogen into glucose, which can then enter the bloodstream and circulate to the brain and other body parts - allow conversation of protein to glucose ( Gluconeogenesis) and energy if the glycogen store in the liver is exhausted Epinephrine (Adrenalin ) : secreted during fight or flight response to ensure enough energy is available - stimulates conversion of liver and muscle glycogen to glucose and energy - epinephrine works like glucagon except it’s active in diff circumstances

Answer 60

Avoid extremes of food intake by: - eating when hungry , not waiting till starving - eating balanced meals with combo of protien and conplex carbs - spreading food intake evenly throughout the day by eating three of four meals and avoiding overconsumption at any one meal

Answer 61

Low: dizzy and weak High: become confused and have difficulty breathing Depends on : - replenishment from liver glycogen stores - putting excess glucose into the liver (to be converted to glycogen or fat) and into the muscle (to be stored as glycogen)

Answer 62

there’s no surplus of stored protein, and it needs to be taken from the blood organ or muscle tissues where the protiens there are needed for survival Fat can’t regenerate enough glucose to feed the brain and prevent ketosis

Answer 63

Some carb rich food elevate blood glucose and insulin more than other Glycemic index: Ranking of foods according to their potential for raising blood glucose relative to a standard like glucose or white bread White bread or glucose with GI of 100

Answer 64

Because mashed potato’s have high glucose-containing starch which raises blood sugar quickly Ice cream has sucrose which has fructose which is absorbed more slowly than glucose and has less affect on blood glucose

Answer 65

A measure that combines the glycemic index of a food and its carb content Allows for accounting of both the GI and the carb content GI x grams of carb in the food

Answer 66

Lower GL, less glucose buildup in the blood, less insulin needed to maintain normal blood glucose concentration Low GL also helps control body weight by ensuring a steady flow of glucose into blood stream and giving full feeling Higher: - rise in blood glucose promotes overeating in some overweight people and leads to the increased cardiovascular disease risk

Answer 67

Many factors affect the GI results: - time of day - body size - metabolic rate - blood volume - ripeness

Answer 68

Low GI: Whole grains Legumes Veggies Fruits Milk products

Answer 69

body shifts to burning more glucose for energy instead of fat So then more fat is left to circulate in the bloodstream until it’s picked up by fatty tissues and stored there If still excess glucose: - liver breaks down the extra glucose and puts them back together as fats which are then released into the blood and deposited into fat tissues - the fat cells could also take up the glucose and convert its directly to fat

Answer 70

fat cells and store unimited amount of fat but liver cells only store 4-6 hours worth of glycogen

Answer 71

Prefers to use glucose for immediate energy and store the fat since storing fat requires less enzymatic steps and energy to do This way the max available food energy is retained because the dietary fat (fat from the food) is more easily stored than fat that’s Made from excess glucose

Answer 72

Carb rich foods give less energy (calories) compared to fat rich foods 45-65% of the ccalories in the diet should come from conplex carb Less than 35% from the fats

Answer 73

Hypoglycemia: Abnormally low blood glucose, indication of diabetes Postprandial : unusual drop in blood glucose after a meal, symptoms are anxiety rapid heartbeat sweating . Also called reactive hypoglycemia - symptoms are general so hard to diagnose, and it’s rare - very lean people or those that lost a lot of weight have exgersted sensitivity to insulin so it mainly occur in them Fasting hypoglycemia: - hypoglycemia that happens after 8-14 hours of fasting (ex. overnight when you aren’t eating) - symptoms are headache , mental dullness, fatigue, confusion, amnesia

Answer 74

Serious disease like cancer Pancreatic damage Uncontrolled diabetes Infection of the liver whcih causes damage (hepatitis) It’s rare because insulin and glucagon normally regulate blood glucose effectively and these hormones are rarely messed up. If people have the hypoglycemia symptom it’s rarely actually because they have low blood glucose. They are classified as having nonhypoglycemia

Answer 75

Eating balanced protien containing meals at regular time intervals Avoid extreme low carb diets suddenly followed by large refined carb diets Limit alcohol because it can harm the pancreas (and thus insulin)

Answer 76

Gums Pectins Psyllium Some hemicelluloses Major food sources: - barley - oats - oat bran - rye - fruit Action: - lower blood cholesterol by binding bile - slow glucose absorption - slow transit of food through small intestine (giving fullness feeling) - hold moisture in stools to soften them - yield small fat like molecules after fermentation the the colon can use for energy Health: - lower risk of heart disease and diabetes - may help with weight management

Answer 77

Cellulose Lignin resistant starch Many hemicelluloses Inulin Major food sources: - brown rice - fruit - Legumes - seeds - veggies - wheat bran Action: - increase fecal weight and speed of fecal passage though colon - provide bulk and feeling of fullness - plant based source of dietary fibre Health benefit: - alleviate constipation - lower risk of diverticulosis , hemorrhoids , appendicitis - may help in weight management - may be beneficial as a prebiotics (to support growth of good bacteria) Actions in the body: -

Answer 78

Most is made of carbs Lignin is not

Answer 79

They don’t need oxygen The ferment soluble fibre to make short chain fatty acids, gasses, and acids. Then those acids are absorbed and give 1/5 of the energy intake

Answer 80

Whole wheat bread (per slice: 1.6g non viscous fibre vs 0.3g viscous fibre ) Brown rice (per 1/2 cup): 1.6g no viscous fibre vs 0. g viscous fibre)

Answer 81

Causes a large increase in fecal bulk which give strong laxative action

Answer 82

The time it takes for fecal matter to move through the entire GI tract Increased (takes longer) if less fecal bulk Decrease (take less time) with more fecal bulk More fibre increases fecal weight thus decreased transit time Shorter transit time means high fibre, less time for colon to reabsorb water with a high fibre diet: - less water absorbed means increased water content which makes the feces softer If low fibre diet, longer transit time, water is absorbed , feces are dry and hard. This fecal output is increased by fibre also because of the increase water content

Answer 83

Low fecal weight (50-150 g/day) have highly variable transit times and usually exceed 50-100 hours When fecal weight increases to 150-200 g/day, transit time decreases to a consistent 24-48 hr, but further increase in weight past this don’t reduce transit time further

Answer 84

35-45 g/day of fibre, this give the 24-48 hr transit time This is way above the DRI recommendation Majority of this comes from non viscous fibre

Answer 85

Laxative effect

Answer 86

Even though fibre plays a large role in constipation , it’s not the only factor involved For example not all people with constipation are reviled when treated with fibre

Answer 87

Bad just like excessive nutrients Especially for nonviscous fibre because this could impede absorption of minerals like calcium , copper, mg, K, iron, zinc, and some vitamins Risk of excessive fibre intake is low is you drink enough water

Answer 88

Non viscous fibre mainly affects colon function Best source of non viscous is wheat bran Viscous fibre: - oats, beans, fruit - has a smaller effect on the colon but is important for lowering blood cholesterol and slowing digestion and absorption of carbs in the small intestine

Answer 89

RDA for carbs is 130g/day for people over 1 year old, this is what most diets provide Carbs should give 45-65 % of energy fkr people over one year

Answer 90

50% coming from carbs Grain products give the most carbs in diets , followed by beverages (fruit juices/drink and soft drinks), then veggies

Answer 91

Lower than DRI Men: 19 g/day of fibre Women: 15g/day Energy as sugar for avg Canadian: 12% energy

Answer 92

If enriched flour is the first ingredient Oatmeal is a whole grain, in oatmeal cookies oatmeal might be the second or third ingredient

Answer 93

Find the estimated energy requirement (kcal=cal) Kcal x 45% (0.45) then divide 4 kcal/g = ___g (minimum) Kcal x 65% (0.65) then divide 4 kcal/g = ___g maximum Answer by : DRI recommended for 2700 calorie diet is __ to ___ grams per day

Answer 94

Grain products: - very good source of carbs, should be whole grains - most give 15g of carb in the from of starch - but not all high fibre foods like bran cereal and bran muffins count as whole grains . Only food with all parts of the grain kernel count as whole grains - most grain choices should be low in fat and sugar , if extra calories are needed you can have some that are higher in unsaturated fat like biscuits and muffins Veggies: - starchy veggies are major contributors of starch in the diet - ex. 15 g carbs in white or sweet potatoe, 1/2 cup dry beans, corn, peas plantain or winter squash - non starchy veggies like 1/2 cup carrots , okra, onions, tomatoes , cooked greens give 5g - all of these give starch as a mix of starch and sugar Fruit: - 1/2 cup juice, small banana , apple ,orange etc have 15g 9f carb as sugars (including fructose) - no more than 1/3 of a days fruit should be from juicez - fruits have insignificant fat and protien (with the exception of avocado which is high in fat) Meat and alternatives: - give almost no carbs to the diet - exceptions are nuts which give a little starch and fibre, lots of fat - expection is dry beans which are low fat sources of starch and fibre - just a 1/2 cup of beans gives 15g of carb and 8g fibre Milk and alternatives: - a cup of milk or yogurt give 12g carb - cottage cheese give 6g carb per cup but lost other cheese have a little - these also give protien and important vitamins and minerals - calcium fortified soy beverages give calcium and 14g carb - butter and creams cheese , although dairy , are not equivalent to milk because they contain no carb and insignificant amounts of other important nutrients that are in milk, they’re accosiated with the solid fats Oil and fats: - don’t have carb but their added sugars give carbs - added sugars are all sugars added to food regardless of origin - on a nutrition label “sugars” is the combined added and natural sugar - the body handles all sugar the same way no matter their source

Answer 95

WHO Heart and stroke foundation American heart accosiation Dietary guidelines for Americans (also designated calories from added sugars as discretionary calories)

Answer 96

Add calories but no other nutrients therefore contribute discretionary calories to the diet Carb sweeteners like beet sugar, corn, grapes, honey all arise naturally and are purified through processing

Answer 97

16 calories and 4 grams of carb in one teaspoon Ketchup: 1 teaspoon/4 grams sugar molasses has 1mg of iron per tablespoon meaning it can give this nutrient is eaten frequently: - but it is less sweet than other sweeteners so more is need to give the same sweetness as sugar - the iron that’s in it come from the machine where it’s made and is in the iron salt from that isn’t easily absorbed by the body

Answer 98

Honey is chemically similar to sucrose , and spoon for spoons sugar has fewer calories than honey because the dry crystals of sugar take up more space than the sugars of honey dissolved in its water Concentrated juice sweeteners are highly refined and lost all the beneficial nutrients and non nutrients of the original fruit Overall they have more calories than actual nuterient

Answer 99

Serve sweet food warm A tiny bit of salt Add sweet spices like cinnamon

Unit 5: The Carbohydrates: Sugar, Starch , And Fibre Flashcards

(124 cards)