Detailed Course Notes for NSC 170C1

Unit Schedule and Administrative Details

  • Upcoming schedule includes:

    • Chapter 4 Reading Quiz: 2/11

    • Master It Reports Revision: Varies

    • Pre-Lecture Video on Diabetes: 2/18

    • In-Class Activity 4: 2/20

    • Ch 5 Reading Quiz: 2/23

    • Ch 6 Reading Quiz: 2/25

    • In-Class Activity 5: 2/27

    • End of Chapter Reading Quizzes: 3/3

    • Exam 2: 3/5

    • Master It Diet Analysis 1 on Macronutrients: 3/6

  • Notes: Schedule current as of 2/12, subject to change

  • Contact for technical problems with the video

Technical Support

  • Video Issues:

    • Refer to Panopto FAQ or contact 24/7 tech support before emailing instructor

    • Wait for 24 hours for grade updates in Brightspace

Administrative Guidelines for Contacting Instructor

  • Include course NSC 170C1 and section number in subject:

    • 003 at 9:30 am

    • 004 at 2:00 pm

    • 005/006/008 at 3:30 pm

Chapter 4: Carbohydrates

Learning Objectives

  • Describe different types of simple and complex carbohydrates

  • Explain the process of carbohydrate digestion and absorption

  • Outline the functions of carbohydrates in the body

  • Discuss the body’s carbohydrate needs and health implications of personal choices

Functions of Carbohydrates

  • Carbohydrates serve several vital roles:

    • Energy production: Provide energy for bodily functions

    • Energy storage: Stored as glycogen for later use

    • Protein-sparing: Prevents the body from using protein for energy

    • Macromolecule synthesis: Essential for creating DNA and RNA

    • Energy storage in adipose tissue: Stored fats for energy reserve

Carbohydrates in the Modern Diet

  • Chemical composition: Composed of Carbon (C), Hydrogen (H), and Oxygen (O), denoted as CHO

  • Energy contribution: Provides 4 kcal per gram

    • Major sources: Whole grains, fruits, and vegetables

    • Nutrient variety: Whole foods are crucial for health

Photosynthesis

  • Definition: The process by which plants convert sunlight into energy-rich compounds, specifically glucose.

Carbohydrate Classification

  • Two overarching categories:

    1. Simple (Fast-releasing):

    • Monosaccharides: Basic unit of carbohydrates

    • Disaccharides: Two monosaccharides bonded together

    1. Complex (Slow-releasing):

    • Starches: Polysaccharides that provide sustained energy

    • Fiber: Indigestible parts of plant foods that aid digestion

    • Glycogen: Storage form of glucose in animals

Simple Carbohydrates

Monosaccharides

  • Definition: The simplest form of carbohydrates, consisting of a single sugar molecule

  • Common examples:

    • Glucose: Primary energy source for the body (C6H12O6)

    • Fructose: Found in fruits, distinguished by its structural features

    • Galactose: Differs from glucose by the arrangement of a hydroxyl group

Dehydration Reaction

  • Definition: Chemical reaction that links two sugar molecules via condensation

    • Opposite process: Hydrolysis, which breaks sugar bonds during digestion

Disaccharides

  • Definition: Formed by two monosaccharides linked together

  • Examples:

    • Sucrose: Known as table sugar

    • Lactose: Known as milk sugar

Added Sugars

  • Definition: Nutritive sweeteners added during food processing

  • Examples include:

    • Table sugar, brown sugar, high fructose corn syrup, maple syrup, honey, agave

  • Common foods high in added sugars: Carbonated soft drinks, sports drinks, baked goods, candies, processed foods

Nutritive Sweeteners

  • Include:

    • Sucrose, brown sugar, maple syrup, honey, high-fructose corn syrup (HFCS)

    • HFCS composition: 55% fructose and 45% glucose, known for being cost-effective and shelf-stable

Labeling of Added Sugars

  • Various terms that refer to added sugars:

    • Agave nectar, brown rice syrup, cane sugar, molasses, coconut sugar, etc.

Impact of Excessive Sugar Intake

  • Negative health implications lead to declines in diet quality. Excessive sugar intake recommendations include:

    • WHO recommendation: Less than 10% of total calorie intake from added sugars

    • Upper limit (UL): 25% of total calorie intake from added sugars

Calculation of Sugar Intake

  • Example calculation for a 2000 kcal/day diet:

    • To limit added sugar to less than 10%: 2000 kcal x 0.10 = 200 kcal, which is approx. 50 g of added sugar allowed

Recommendations for Reducing Added Sugar

  • Strategies to minimize added sugar consumption in diets

Sugar Substitutes

  • Types of sweeteners:

    • Artificial/Non-caloric sweeteners such as saccharin, aspartame, ace-K, sucralose, neotame, and advantame

  • Sugar Alcohols: Include various non-caloric sweeteners represented by the suffix -itol

Additional Notes

  • Exams are available for review during specified office hours and via Zoom by appointment.

  • All communications should include course information in the email subject line.