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Food Labels I

Food Labels I. Objective: Identify ingredients that contribute calories of different types of carbohydrates, different lipids, and protein. I. Common Carbs. Simple sugars: Monosaccharides fructose glucose galactose Disaccharides sucrose lactose maltose Other Carb: Starch

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Food Labels I

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  1. Food Labels I • Objective: Identify ingredients that contribute calories of different types of carbohydrates, different lipids, and protein.

  2. I. Common Carbs • Simple sugars: • Monosaccharides • fructose • glucose • galactose • Disaccharides • sucrose • lactose • maltose • Other Carb: Starch • Dietary Fiber: Cellulose

  3. Rules to Recognize Carbohydrates: Plants • Simple sugars: • Obvious names [Fructose, Sucrose (table sugar), lactose], corn syrup (enzymatic breakdown of corn starch), high-fructose corn syrup (undergone further enzymatic processing to convert glucose into fructose). • Rule: -ose as an ending, sweet • Other Carb: Starch • Rule: long-term energy storage for plants (roots, seeds), digested by hydrolysis in germinating seeds to provide glucose energy • Dietary Fiber: Cellulose • Rule: structural component of cell walls of plants

  4. Digestion of Carbohydrates • Any carbohydrate bigger than monosaccharides too big to cross into the blood stream • Hydrolysis enzymes are located in mouth, and small intestine. • One enzyme (proteins) for each disaccharide. • Enzyme amylase • Starch glucose • Enzyme sucrase • Sucrose glucose + fructose • Enzyme lactase • Lactose glucose + galactose Lactase

  5. Clicker Question 1 Which of the following contains mostly carbohydrates that are monosaccharides? • Nonfat dry milk • Sugar • Fructose • Powered cellulose • Modified corn starch

  6. Clicker Question 2 Which of the following does NOT contain complex carbohydrate? • Nonfat dry milk • Corn bran • Soy fiber • Modified corn starch • Powdered cellulose

  7. Polysaccharides (Complex) • Starch • Glycogen • Cellulose

  8. Digestion of Cellulose • Glucose linked differently in starch and cellulose Starch: Cellulose: • Cellulose (fiber) calorie free because is we do not make digestive enzymes that can recognize the bonds.

  9. Clicker Question 3 Which of the following provides no calories because it is indigestible to humans? • Nonfat dry milk • Sugar • Fructose • Spinach • Modified corn starch

  10. Health and Carbohydrates • We need about 150g a day to live. • We exhaust supplies of glycogen in about 12 hours.(Good thing for FAT!) • Dietary Guidelines: 50-55% total Calories come from carbs. • Majority should be complex, not simple sugars • Currently 40-50% are from sugars • Sugars lack fiber and vitamins

  11. KLONDIKE

  12. Clicker Question 4 • Which of the following ingredients contributes fat to the Klondike bar? • Non-fat milk • Milkfat • Vegetable oils • Sugar • Cellulose gum

  13. II. Two Major Lipids in food • Triglycerides (fats and oils) • Cholesterol Phospholipids are found in all cell membranes, but not listed on food label.

  14. 1. Triglycerides glycerol 3 fatty acids

  15. OILS Liquid at room temperature Enriched in plant sources like seeds Unsaturated Differences Between Fatty Acids FATS Solid at room temperature Enriched in animal sources +coco & palm Saturated in hydrogens

  16. Unsaturated Fatty acids • Monounsaturated: one C=C olive, canola, nut oils • Polyunsaturated: more than one C=C, corn safflower, soy oils • Hydrogenated: oils made solid by breaking C=C bonds and replacing with H (Hydrogenation) Partially hydrogenated – margarine. Converts Cis to Trans fats

  17. Fats/Oils & Diet • Fat is the most concentrated energy source. • Absorption of fat soluble vitamins. • Flavor and satiety. • Essential fatty acids (linoleic, polyunsaturated) required, not made by our bodies. Absence leads to problems with blood clotting, hormone synthesis and muscle function. • RDA: 25-35% Calories from fats and oils • 10% is too little • 40-50% found in average American diet, much of it saturated fats with associated cholesterol.

  18. Clicker Question 6 • Which of the following ingredients contributes saturated fat to the Klondike bar? • Milkfat • Vegetable oils • Sugar • Cellulose gum

  19. 2. Steroids • Four fused rings of carbon • steroid hormones: estrogen, testosterone • cholesterol: vital component of animal cell membranes, starting material for steroid hormone synthesis testosterone cholesterol progesterone

  20. Cholesterol in blood is packaged with protein 1. Bad: LDL (low density lipoprotein) carrying cholesterol to cells, <130 2. Good: HDL (high density lipoprotein) carrying cholesterol to liver for elimination. >50 Overall cholesterol <200

  21. Clicker Question 8 • Which of the following ingredients contributes cholesterol? • Peanut butter • Vegetable oil • Beef • French fries (fried in corn oil)

  22. III. Proteins in food • 20 different amino acids • We can manufacture most. • 8 Essential Amino Acids can’t be synthesized by our bodies, but must be found in diet. • Rule: All living organisms have protein, but all 8 essential amino acids are present in animal protein (meat, eggs, milk), vegetable protein may lack some.

  23. Clicker Question 9 McDonald’s French fries contain 3g of protein. Which of the following ingredients would contribute calories from protein? • Potatoes • Vegetable oil • Dextrose • Salt • Hydrogenated soybean oil

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