Notes

Sugars have 6 carbon chains

Gluctose, fructose, ribose, deoxyribose

disaccharide sugar molecule containing two monosaccharides
trisaccharides...... polysaccharides...

Everything thats not dietary fiber or sugars, come from starch carbs.

simple carbs - table sugar candy and sugary beverage fruit milk
complex - includes fiber, starches, grains, starchy veggies, nuts, seeds, beans.

AMD acceptable macronutrient distribution range the recommended range for macronutrient distribution.
recommended carbs is 45-65% of daily intake

Recommended dietary allowance the avg dietary intake levels that you need to meet nutritional needs
130g per day recommended

helps with fat metabolism
delivers energy from food fuel

ketones acidic molecules from by partially broken down fats

if too many ketones are present in the blood = ketosis = acidic

ketosis headaches dry mouth and odd fruity smell of breath
deficiency of carbs ketosis excessive breakdown of protein fatigue decreased energy levels.

monosaccharides are simple sugars
glucose is used as fuel and inside the blood
fructose most abundant in fruit
galactose in milk

removing water is how you form disaccharides

maltose is two glucose formed together.
sucrose = glucose + fructose
Lactose = glucose + galactose

Lactase enzyme that breaks down lactose

Lactose inability inability to digest lactose due to a lack of lactase
symptoms include gas diarrhea nausea ab cramps

refined sugar is converted to glucose

pancreas releases insulin to help remove sugar from the blood into the cells
glucose goes to the cells for immediate energy
glycogen stored form of sugar stored in muscle and liver
glucagon hormone that helps move sugar into the blood when blood sugar levels drop

70mg/dl and 110mg/dl levels are normal blood glucose ranges

Gluconeogenesis new formation of glucose from molecules other than carbohydrates

type 2 diabetes disorder involving high blood sugar levels pancreas doesnt produce enough insulin
linked to over consumption of refined carbs

dental caries cavitities formed by the destruction of the tissues of hard teeth
leaves behind an acid that eats away from the enamal
caused by unrefined simple sugars

Artifical sweeteners saccharin aspartame