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: Other Carb: Starch
Monosaccharides
fructose
glucose
galactose
Disaccharides
sucrose
lactose
maltose
Other Carb: Starch
Dietary Fiber: Cellulose
Image from widimedia: , and

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
Image from wikimedia:

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.
Cellulose image from:
Starch image from wikimedia commons:

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
1. Which one of these two Klondike bars would you want to eat if you were on a low fat diet? Which one do you really want to eat?
2. What is the biggest substantial difference between the two?
3. How do they accomplish this by changing ingredients?

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
Image from wikimedia:

15. Differences Between Fatty Acids
FATS
Solid at room temperature
Enriched in animal sources +coco & palm
Saturated in hydrogens
OILS
Liquid at room temperature
Enriched in plant sources like seeds
Unsaturated
Stearic acid image from:
Linoleic acid image from:
Saturated fatty acid from:

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
Progesterone image from wikimedia:
Testosterone image from:
Cholesterol from:
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
Lipoprotein from:
Bad versus good cholesterol from:

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