Chapter Four

Whole Grain

Cereal grains, or foods made from cereal grains, that contain all of the essential parts (starchy endosperm, germ, and bran) of the entire grain seed in its original portions

Refined Grains

Cereal grains that have been milled, a process that removes the bran and germ (like white flour)

Enriched Grains

Cereal grains that lost nutrients during processing but have vitamins and minerals added back in; refined grains are often enriched

Carbohydrate Composition

Carbon, hydrogen, and oxygen

Composed of one or more sugar (saccharide) units

Contains 4 kcal per gram

Carbohydrate Functions in Food

Source of fiber

Adds sweetness and flavor

Carbohydrate Functions in the Body

Source of energy for all cells in the body

Indispensable source of energy for the brain, red blood cells, and muscles during intense exercise

Important for intestinal health

Reduces the use of protein for energy

Examples of Sources of Carbohydrates

Fruits, vegetables, grains, milk, and milk products

T/F Depending on their size, carbohydrates can be classified as either simple or complex

True

Monosaccharides

A carbohydrate that consists of only one sugar molecule (like glucose, fructose, and galactose), one sugar molecule

Disaccharides

A carbohydrate that consists of two sugar molecules (like maltose, sucrose, and lactose), two sugar molecules

Fructose

A monosaccharide found in fruits, vegetables, and honey

glucose

A monosaccharide that circulates in the bloodstream; it is found in fruits, vegetables, and honey

Galactose

One of the monosaccharides that make up milk sugar (lactose)

lactonse

A disaccharide sometimes called “milk sugar,” as it is found only in milk, yoghurt, and otheMr dairy products; it is made up of glucose and galactose

Maltose

A disaccharide formed in large amounts as a product of starch digestion; however, very little is found in the foods we eat

Sucrose

A disaccharide made up of fructose and glucose; also known as table sugar