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Foundation Nutrition - Coggle Diagram

- - - - Free monosaccharides do not occur very often in natural foods
      - Glucose and fructose
        
        Honey, onions, grapes, tomatoes, carrots, swede, turnip
        
        Corn syrup and high-fructose corn syrup
        
        Produced from the manufacture of corn starch
        
        Fructose is the sweetest of all carbohydrates
        
        Used as a sweetener (70% sweeter than sucrose
  - - - Sucrose
        
        Occurs naturally in most foods that contain carbohydrate
        
        Cane, beet, honey, maple syrup, fruit, vegetables
      - Lactose
        
        Found naturally only in milk and milk products
      - Maltose
        
        Found in malted products and germinating seeds
  - - - Starch polysaccharide
      - Non-starch polysaccharide
        
        Insoluble non-starch polysaccharide
        
        Soluble non-starch polysaccharide
    - - Glycogen
    - - Most abundant CHO in diet
      - Storage form of carbohydrates (granules enclosed by a membrane)
      - Food sources: Bread, pasta, rice, potatoes, bananas
  - - - Intrinsic sugars
        
        Natural components of cells in foods
        
        e.g. sugar part of a glycoprotein in a cell membrane
        
        Often have low bioavailability
        
        Gut does not digest & absorb them very well
      - Extrinsic sugars
        
        Sugars that are not natural components of cells in food
        
        Natural and refined sources e.g. honey, table sugar
        
        Highly bioavailable
        
        Extrinsic sugars have 2 subgroups which differ in their effects on health
        
        Milk extrinsic sugars - lactose (natural)
        
        Non-milk extrinsic sugars
        Includes table sugar, sugar added to products by manufacturers (aka free sugars)
        
        Increases taste
        
        Makes food more attractive
        
        Acts as a preservative