1. In this video I will tell you about the chemistry of carbohydrates2. Carbohydrates are one of the three macronutrients in our diet besides fat and protein3. But what are carbohydrates really? What is their chemical composition?4. Carbohydrates can be separated into simple carbohydrates sometimes referred to as sugars and complex carbohydrates5. But for now we'll concentrate on the simple carbohydrates, which can be separated into monosaccharides and disaccharides6. The monosaccharides are glucose, fructose and galactose,the disaccharides are composed of these three monosaccharides7. We have maltose which is composed of two molecules of glucose, we have sucrose which is composed of a molecule of glucose linked to fructose and we have lactose which is composed of glucose linked to galactose8. All these mono and disaccharides exist in our diet with the exception of galactose which is only present in our diet as part of lactose9. The monosaccharides can be directly absorbed into our bloodstream so they don't require any digestion10. However the disaccharides need to be broken down to the individual monosaccharides, this process is part of normal digestion and is called hydrolysis11. We can break down the disaccharides into the individual monosaccharides through hydrolysis12. And as an example we can have sucrose, which is an important part of our diet , it is table sugar13. And it can undergo hydrolysis to yield the individual monosaccharides glucose and fructose14. Through that process we are able to utilise the energy that is available in the disaccharides by forming the monosaccharides which can be subsequently absorbed into the bloodstream and used as an energy sourceAnimation: Chemistry of carbohydrates part 21. In the previous video we talked about simple carbohydrates and we said that they often referred to as the sugars2. That they include the monosaccharides and disaccharides3. However in colloquial terms sugar is most often used to describe crystalline table sugar, which in chemical terms is sucrose4. When we talk about blood sugar actually refers to glucose in the blood5. There are also other sugars: invert sugar or inverted sugar is a mixture of equal amounts of glucose and fructose6. It is produced by enzymatic cleavage of sucrose into the two individual monosaccharides7. Invert sugar is a little bit sweeter than sucrose and has a number of industrial uses including in the production of alcoholic beverages8. It is also used by food manufacturers to retard the crystallization of sugar and to retain moisture in the packaged food9. A natural form of invert sugar is actually honey10. Many of you've heard about of high fructose corn syrup11. What is High-fructose corn syrup?actually it is a mixture of glucose and fructose and it originates from corn12. Corn-starch is subjected to several enzymatic steps that convert starch into glucose, followed by the partial conversion of glucose into fructose13. About one-fourth of HFCS is water14. The final ratio of glucose and fructose can differ, and that is expressed in a number following the abbreviation HFCS15. Thus, HFCS 55 ,which is actually abundantly used in soft drinks, contains 55% fructose and 45% glucose16. Other common HFCS varieties are HFCS 42 which is used in beverages, processed foods, cereals, and baked goods and HFCS-90 which is mainly used to blend with HFCS 42 to make HFCS 5517. There is a lot of discussion about HFCS and their portential detrimental on health, those issues will be discussed later in the courseAnimation: Chemistry of carbohydrates part 31. Weve looked at the chemistry of carbohydrates and weve seen that they can be separated into simple and complex carbohydrates2. Weve discussed the simple carbohydrates and now well focus on the complex carbohydrates3. What are complex carbohydrates?4. Actually they're also referred to as polysaccharides and there are three main groups , we have: Glycogen, which is a very minor component of our diet , we have the starches, which is a very important component of our diet and we have fibres, which well discuss separately in a later video5. So lets focus on the starches and on specifically the amylopectin and the amylose component of the starch because starch is basically a polymer of glucose6. So many glucose molecules linked together in either a linear chain which is called amylose or a branched chain which is called amylopectin and together they form starch7. Now depending on the type of food : rice, bread, corn , the type of starch is in a different conformation8. But they all conform to the same standard chemical composition as outlined here; its a mixture of amylose and amylopectin9. So basically what you end up with after digestion is purely glucose

Animation: Chemistry of carbohydrates part 41. 2. In this video I will discuss dietary fiber, what is dietary fiber?3. Dietary fiber describes a chemically diversed group of non-digestible carbohydrates4. Most of the carbohydrates in our can be digested by the enzymes in the GI tract and can subsequently be absorbed into the bloodstream as monosaccharides5. However a portion of the carbohydrates present in foods can not be broken down by the digestive enzymes and will reach the colon mostly intact6. It?s this portion that we refer to as dietary fiber and in the colon dietary fiber may be subjected to fermentation by the resident bacteria7. There are a number of definitions of dietary fiber, but one of the more simple ones is : Dietary fibers are : dietary carbohydrates that are not subject to digestion by endogenous enzymes but may be digested by bacteria in the colon8. Dietary fiber is sometimes referred to as: non starch poly-saccharides9. However this classification would exclude the lignins and resistant starch and is thus not fully correct10. The most common classification separates dietary fiber into two main classes : the soluble or viscous fibres and the in-soluble or non-viscous fibres11. There is another classification that distinguishes fiber between three categories: fiber naturally occurring in the food as consumed, fiber obtained from food raw material by physical, enzymatic or chemical means and synthetic carbohydrate polymers12. The reason for differentiating between fiber already present in the food which is the first category and fiber added to the food which is the second and third category, is that the beneficial property of fiber naturally present in the food have been scientifically well validated13. Whereas there are fewer data on potential health benefits of added fiber14. People are told to eat plenty of fiber as fiber supports proper function of the GI tract and prevents constipation and in addition fiber has several other health benefits which we?ll discuss later in the course15. Our daily fiber intake hovers around 20 gr in most western countries but some people may not even reach 10 gr per day whereas intake of other people easily exceeds 40 gr per day

The text and pictures below provide additional information about the chemistry of dietary fiber for those of you who would like to know more about this topic. It falls outside the scope of the MOOCChemistry of dietary fiberSoluble fiberAs discussed previously, dietary fiber can be separated into soluble (viscous) and insoluble (non-viscous) fiber. Whether a particular type of dietary fiber is soluble in water and should therefore be classified as soluble or viscous fiber is determined by its physiochemical properties. Soluble fiber is a chemically heterogenous group that includes pectins and some hemicelluloses. Pectin describes a heterogenuous group of polysaccharides whose key feature is the abundant presence of galacturonic acid. Pectin is often added during food manufacturing to impart gelation, viscosity, texture and protein stability. It is used in food products such as jams and jellies because of its ability to form stable gels. The chemical structure of pectin is shown at the bottom.Hemicellulose describes a diverse set of polysaccharides composed of different monosaccharides. Apart from glucose, these monosaccharides include xylose, mannose, galactose, rhamnose, and arabinose. Hemicelluloses are part of the cell wall of plants. Xylan (glucuronoxylan, arabinoxylan), mannans glucomannan, and xyloglucan are examples of hemicelluloses.Arabinoxylans are abundant in various cereals (wheat, rye, barley, oat, rice, corn). They are the major hemicellulose component of flour and bran. The active ingredient in psyllium is an arabinoxylan. It consists of highly branched acidic arabinoxylan comprising of xylan backbone chain with xylose and arabinose forming the side chains. Psyllium is one of the most widely used fiber supplements in the world and added to food as a laxative. The mannans can be separated into galactosemannans and glucomannans. The major galactosemannan is guar gum. It also called guaran and is obtained from guar beans. In chemical terms, guar gum is a polysaccharide composed of the sugars galactose and mannose. Xanthan gum is a glucomannan resembling guar gum. It is a polymer of glucose, mannose, and glucuronic acid. Both guar gum and xanthan gums are used extensively in the foods manufacturing as food thickening agent due to its high viscosity. Foods that contain guar or xanthan gum include yogurt, salad dressing, bakery products, ice cream, etc.Fructans are polymers of fructose. Fructans with a short chain length are known as fructooligosaccharides. The best known representative of the fructans are the highly fermentable inulins. Some glucose moieties can be present in inulin. Different inulins are distinguished based on the degree of polymerization. The plant most commonly used for extraction of inulin is chicory. Inulin is naturally present in various foods, such as asparagus, leek, onions, and banana. In addition, inulin is added to foods as a functional pre-biotic food ingredient to confer a health benefit. The chemical structure of inulin is shown below.

Insoluble fiberInsoluble or non-viscous fiber is insoluble and less fermentable. Certain insoluble fibers such as cellulose are not fermented at all. Cellulose is a linear chain of glucose, similar to amylose, except that the glucose units are linked in such a way that our digestive enzymes cannot break them. As a result, cellulose leaves the human body completely undigested. Ruminants such as cows have special bacteria in their stomach that produce cellulase, allowing them to break down cellulose and thus utilize cellulose for fuel.Unlike other dietary fibers, lignins do not belong to the carbohydrates. They are complex polymers of aromatic alcohols. It is the second most abundant natural polymer in the world, next to cellulose.Hemicellulose describes a diverse set of polysaccharides composed of different monosaccharides. They have been discussed under soluble fibers.Resistant starches are starches that are not subject to regular digestion in the GI tract. Resistant starch has the same glucose linkages as regular starch but is folded differently. Depending on the type, they may be partially fermented in the colon by the gut microbiota. Resistant starch can be divided into distinct groups: RS1: physically inaccessible starch (coarsely ground or whole kernel grains), RS2: granular starch (uncooked potato, unripe banana flour), RS3: retrograded starch (cooked and cooled starchy foods), RS4: chemically modified starches.

Multiple choice questionsAnswer the following questions to check if you understand the material.Multiple Choice Questions (8/8 points)Which of the following is not a monosaccharideTop of FormFructose Maltose Maltose - correct Galactose Glucose Bottom of FormWhich of the following is a disaccharide? Top of FormLactose Lactose - correct Glucose Fructose Amylose Bottom of FormLactose is composed of the following two mono-saccharides:Top of FormGlucose and glucose Glucose and fructose Glucose and maltose Glucose and galactose Glucose and galactose - correct Bottom of FormA. High fructose corn syrup consists of glucose and fructoseB. Invert sugar is produced by enzymatic cleavage of sucrose into glucose and galactoseTop of FormA is true, B is true A is false, B is false A is false, B is true A is true, B is false A is true, B is false - correct Bottom of FormA. After digestion, sucrose and HFCS present in US soft drinks provide similar amounts of fructoseB. Starch is built up solely from glucose unitsTop of FormA is true, B is true A is true, B is true - correct A is false, B is false A is false, B is true A is true, B is false Bottom of FormThe following questions are extra questions covered in the extra part on the chemistry of dietary fiberThe following is a soluble fiber:Top of FormResistant starch Pectin Pectin - correct Cellulose Lignins Bottom of FormA. Lignin is a polysaccharideB. Cellulose is a polysaccharideTop of FormA is true, B is true A is false, B is false A is false, B is true A is false, B is true - correct A is true, B is false Bottom of FormA. Guar gum is part of the hemicellulosesB. Inulin is part of the fructansTop of FormA is true, B is true A is true, B is true - correct A is false, B is false A is false, B is true A is true, B is false

AssignmentDrag the right answer to the right place and check if the answers are correct.Dropdown (8/8 points)At least half of the energy in our food is derived from __________, principally from __________, but also from simple sugars. Carbohydrates are classified as __________ carbohydrates (the __________ ) or simple carbohydrates (the __________ saccharides and disaccharides). Each of the three disaccharides __________, __________ and maltose contains a molecule of glucose paired with either __________, galactose or another glucose.Top of FormCarbohydrates - correct Bottom of FormTop of Formstarch - correct Bottom of FormTop of Formcomplex - correct Bottom of FormTop of Formstarches - correct Bottom of FormTop of Formmono - correct Bottom of FormTop of Formsucrose - correct Bottom of FormTop of Formlactose - correct Bottom of FormTop of Formfructose - correct

Introduction to carbohydrate content of foodsWHYto be able to estimate your personal carbohydrate intake, to have insight into which foods contribute most to our own carb intakeLEARNING OUTCOMEto know the approximate carb (including fiber) content of major foods, to know the major carbs sources across the worldKEY TOPICSFiber, sugar, starch, carbohydrate rich foods.

Carbohydrate content of foodsAs you can see in the table below, many foods are high in carbohydrates. The predominant sources of carbohydrate in most peoples diet are starchy foods such as wheat, corn, rice, cassave and potatoes. The raw forms of these foods (e.g. whole wheat, brown rice etc) also contain substantial amounts of fiber, which is mostly lost during processing. Many foods are rich in carbohydrates due to their high sugar content, which is present naturally (as in fruits) or added during processing. Crystalline table sugar is 100% carbohydrate in the form of sucrose.More information about the composition of foods and food composition tables can be found here and here.Concentrations of macronutrients in food

Sources of dietary fiberPlant foods in their natural form usually contain substantial amounts of fiber. The table below provides estimates of the total fiber content of many foods. Most high fiber foods contain a mixture of dietary fibers although the main type of fiber present can differ considerably between various foods. Processing of food often leads to loss of fiber. White rice contains much less fiber than brown rice. Orange juice contains less fiber than an actual orange. White bread contains less fiber than whole wheat bread. Sometimes, the colour can be deceiving. Many breads in the Netherlands are made to look like whole wheat bread but its main ingredient is white flour, not whole wheat flour. Other breads are made to look like white (to make it more appealing to children) but have fiber added. Always check the list of ingredients.Animal products including milk and milk products contain little to no fiber. Sometimes, fiber is added to yogurt to create a functional foods.

Fiber content of common foods

Multiple choice questionsAnswer the following question to check if you understand the material.Multiple Choice (4/4 points)Which carbohydrate can be found in a steak ? Top of Formtriglyceride glycogen glycogen - correct fructose amylose Bottom of FormThe following fiber is added to foods as a thickening agent:Top of Forminulin resistant starch guar gum guar gum - correct corn starch Bottom of FormWhich of the following is a common source of resistant starch ?Top of FormApple Baked potato Boiled rice Unripe banana Unripe banana - correct Bottom of FormWhich of the following statements is true? A. Brown sugar contains substantial amounts of fiberB. Peeling an apple removes most of the dietary fiberTop of FormA is true, B is true A is false, B is false A is false, B is false - correct A is false, B is true A is true, B is false Bottom of Form

Expand your knowledgeThe answer on the next questions can be found outside the course material of this MOOC.Multiple choice (2/2 points)Look up the amount of carbohydrates in the following foods and select the sequence that shows the proper ranking of foods from high to low carbohydrate content (per 100 grams) ?Top of Formbanana, white bread, whole milk, apples cookie, granola, pancake, whole wheat bread honey, milk chocolate, ketchup, apple honey, milk chocolate, ketchup, apple - correct dark chocolate, oats, cheese, peas Bottom of Formlook up the amount of carbohydrates in the following foods and select 4 items which contain approximately the same amount of carbohydrate (per 100 grams):Top of Formpotato, banana, grape juice, pasta (boiled) potato, banana, grape juice, pasta (boiled) - correct cheese, sesame oil, salmon, beer brussels sprouts, whole milk, alcohol free beer, coca cola wheat bread, chocolate, muffin, marshmellows Bottom of Form

Carbohydrate digestion and absorptionThe nextanimationshows how carbohydrates are digested in the alimentary tract.

1. In the next video I will discuss carbohydrate digestion and absorption2. We first need to remember what dietary carbohydrates require any digestion in the first place before they can be absorbed3. And those include : starch, a polymer of glucose and the three disaccharides : sucrose, maltose and lactose.4. Lets start in the mouth we know that we produce saliva5. Saliva contains an enzyme called: Amylase and Amylase is able to break down starch to some degree6. Because as soon as you swallow the food and it enters the stomach.7. The salivary amylase is quickly inactivated by the acidity of the stomach and no further digestion is taking place8. And digestion doesnt restart again until the food reaches the duodenum; the first part of the small intestine9. Where the pancreatic juices added to the food, the pancreatic juice contains an enzyme called : pancreatic amylase10. Thats also a starch degrading enzyme and through its action, starch the polymer of glucose, is broken down into much smaller units; ultimately maltose, the disaccharide of two glucose subunits\R11. So we end up with: Maltose, Sucrose and lactose as the disaccharide that need further digestion before they can be absorbed12. And the body has the appropriate enzymes to be able to breakdown those three disaccharides to the monosaccharides13. We have an enzyme called Lactase, to breakdown lactose, We have an enzyme called sucrase to breakdown sucrose and we have an enzyme called maltase to breakdown maltose\R14. At the end we end up with the three monosaccharides, Glucose predominantly ,galactose and fructose15. Lets follow those three monosaccharides, a I pointed out theyre produced in the small intestine and they need to be absorbed into the bloodstream.16. And this happens after uptake by the intestinal cells, the so called : Enterocytes17. The part of the enterocytes that borders the interior of the small intestine has special transporters18. That allows these cells to take up the monosaccharides.On the other side of the cell there is the bloodstream19. There is another set of transporters to transport the monosaccharides from the interior of the cell to the bloodstream20. And what is important to realize is that once they enter the bloodstream the monosaccharides immediately go through the portal vein to the liver21. They are not distributed across the body.They first go to the liver so the liver can decide on what happens to these monosaccharides22. Actually that means that for fructose, most of the fructose, is actually cleared or almost all of it is cleared ,so no fructose reaches the tissues outside the liver23. Whereas for glucose actually substantial amount of glucose continue to go through the rest of the body. Thats the situation for the digestible carbohydrates24. What about some of the non-digestible carbohydrates or dietary fiber. The definition of dietary fiber is that it is not subject to digestion by our normal digestive enzymes25. That separates it from the digestible carbohydrates that we just discussed.That doesnt mean there is no digestion at all because depending on the type of fiber there can be some digestion taking place in the large intestine or colon26. That happens through the microbiota, the bacteria that reside in the colon and we call this fermentation27. Depending on the type of bacteria present you get different products of fermentation but an important class of products are the so-called short chain fatty acids28. But as we can obviously recognize as many of us have experienced when we eat too much fiber at a single meal. There is other gasses produced and that gives rise to flatulence or gas production\R29. Lets zoom in a little bit more on these microbiota and specifically on some of these products. We talked about : Short chain fatty acids, they include :Acetate, Propionate and butyrate30. And theyre believed to be at least partially responsible for the beneficial effects of fiber,fiber reaches the colon, is fermented, produces the short chain fatty acids and the short chain fatty acids are absorbed in the cells locally31. But also may travel further away for instance reaching the liver and have positive effects elsewhere.On top of that we produce other gasses: Methane being one of them, hydrogen sulphate being a very foul smelling one and there is other gasses that we produce\R32. Nowadays there is a lot of interests in the role of dietary fiber and especially in the role of the gut microbiota33. Because we are increasingly realizing that a lot of the beneficial effects of dietary foods of dietary nutrients may be mediated through changes in the gut microbiota34. There is a lot of research activity going on trying to figure out how the microbiota is changing in response to certain dietary changes and also what the impact of the changes in the microbiota may be on human health35. And for many diseases were finding links and hopefully in the next few years well get a lot more insight into the importance of the gut microbiota36. So in short what Ive told you How dietary carbohydrates are digested, that essentially we require a number of enzymes mainly amylase and various disaccharidases that break down the starch and the disaccharides into monosaccharides That the non-digestible carbohydrates or dietary fiber ends up in the colon where it is subjected to digestion or fermentation by the bacteria that reside there and that can give rise to various products including short chain fatty acids

Multiple choice questionsAnswer the following questions to check if you understand the material.Multiple Choice (3/3 points)Which of the following is not an enzyme involved in carbohydrate digestion ? Top of Formsucrase galactase galactase - correct lactase amylase Bottom of FormWhat statement about carbohydrate absorption is FALSE?Top of Formdietary carbohydrate can reach the bloodstream within 30 minutes after consumption glucose is taken to the liver via the portal vein all of the absorbed fructose is processed in the liver fructose and glucose are absorbed via the same transport mechanism fructose and glucose are absorbed via the same transport mechanism - correct Bottom of FormThe enzymes required for the full digestion of starch to glucose are:Top of Formsalivary amylase and pancreatic amylase pancreatic amylase and maltase pancreatic amylase and maltase - correct sucrase and lactase sucrase and salivary amylase Bottom of Form

Introduction to carbohydrate metabolismWHYto be able to judge possible health effects attributed to certain types of carbsLEARNING OUTCOMEto know what happens to glucose once it enters into our bloodstreamKEY TOPICSBlood glucose, insulin, glycogen, muscle, liver.

Carbohydrate metabolismThis animation shows how carbohydrates are metabolised in the body.Animation: Carbohydrate metabolism

1. One the main nutrients in our diet is carbohydrate2. Previously weve looked at how carbohydrate is digested in the GI tract and absorbed into the bloodstream3. Today in this video well look in more detail at what happens to carbohydrates, what happens to the monosaccharides once theyre absorbed into the bloodstream4. How they are distributed across the body and how is that regulated5. Consider the situation after a meal, after a meal your blood glucose level will go up and that increase in blood glucose level will trigger the pancreas to release a hormone called insuline6. Insuline has two major actions: It stimulates the uptake of glucose into tissues and it stimulates the conversion of glucose into the storage form of glucose which is called glycogen7. The consequence of those two actions is that blood glucose levels go down8. After a while the decrease in blood glucose level will trigger the production of another hormone by the pancreas which is called glucagon9. Glucagondoes the exact opposite of insuline, so it promotes to breakdown of glycogen and thereby it contributes glucose to the bloodstream10. It helps maintain blood sugar levels during periods of fasting when no food is coming into the body11. As a result blood glucose level is maintained and the cycle restarts again12. Lets discuss in a little bit more detail the storage form of glucose called glycogen and there are two organs in the body where we store glycogen13. The first one is the liver, and basically glycogen is a polymer of glucose that resembles starch14. It is formed after a meal when blood glucose levels are high but it is broken down during fasting when you dont eat, when you need to maintain your blood sugar levels15. That process of glycogen break-down is triggered by glucagon16. It leads to release of glucose units into the bloodstream and therefore maintenance of the stable blood sugar level17. What about glycogen in the muscle? Glycogen in the muscle has a very different function18. Glycogen in the muscle cannot contribute to maintenance of blood sugar level.19. Glycogen in muscle is used locally, inside the muscle where it is stored and it provides energy for that particular muscle20. Particularly during high intensity exercise21. If you would start running up the stairs the glycogen that is in stored in your thigh muscles, would be used as an energy source22. It would be broken down to glucose and the glucose would be immediately used in the muscle cell to provide energy23. We can store excess glucose, we can store excess carbohydrates in the form of glycagin in muscle and liver24. But what is these stores are filled up? What if we overconsume on carbohydrates? That these two stores already filled up25. Then we have the possibility to convert glucose into fat, we can convert carbohydrate into fat26. The body has that ability, which means if you overeat on sugar, you can become obese very easily27. The opposite cannot happen meaning we cannot convert fat into carbohydrate28. That is a serious limitation that especially has its impact during fasting because it causes our body to break down very valuable tissues to provide glucose, when we are for instance in a state of fasting or famine29. But overall the point that I want to make today is that glucose metabolism is carefully regulated30. The main aim is to maintain stable blood sugar levels and the reason for that is that the body can only function, the brain can only function if it gets a sufficient amount of glucose31. So the body has developed an intricate mechanism that involves certain hormones, insulin, glucagon but also others to maintain the blood sugar level32. We can store glucose in the form of glycogen in liver and muscle and we can convert carbohydrate into fat if we consume too much of it

Glycemic indexCarbohydrate-containing foods differ in their ability to raise blood glucose levels, which has been translated into the so called glycemic index (GI). Strictly, the glycemic index is defined as the incremental area under the blood glucose response curve of a specific portion of a test food expressed as percentage of the response to the same amount of carbohydrate from a standard food taken by the same subject. In more simple terms, the glycemic index describes the relative increase in blood glucose after consuming a particular food in comparison with a standard food. Foods that have a high GI cause a more pronounced increase in blood glucose, whereas foods with a low GI cause a shallow increase in blood glucose.The GI of a food is determined by the type of carbohydrate(s) present in the food, the food matrix, and by the presence of other macronutrients in the food. GI tables imply that the GI is constant for a particular food, but there is major variation depending on variety, ripeness, cooking methods, and processing. The GI may also vary between individuals and within an individual depending on the time of the day, prior food consumption etc.Food that have a high GI include white bread, white rice, glucose, and potatoes. Food with low GI include beans, whole grain cereals (oats, brown rice, wheat, rye), and most fruits and vegetables. Interestingly, fructose has a low GI.The major criticism of the GI is that it is defined for isolated foods (which we rarely eat in isolation) and that it fails to take into account the total amount of carbohydrate consumed. In response, the glycemic load was introduced which represents the multiplication of the glycemic index of the food in question by the carbohydrate content of the actual serving.

Multiple choice questionsAnswer the following questions to check if you understand the materialMultiple Choice Questions (6/6 points)When glucose levels fall, the liver:Top of Formreleases glucagon stores glucose as glycogen breaks down stored glycogen breaks down stored glycogen - correct makes glucose from fat Bottom of FormWhich statement about insulin is not true:Top of Formit is produced by the beta-cells of pancreatic islets it promotes the uptake of glucose and amino acids into cells levels are decreased after a meal levels are decreased after a meal - correct it is a protein Bottom of FormA standardized ranking of foods according to their potential for raising blood glucose:Top of Formglycemic index glycemic index - correct glucose tolerance glycemia glucose ranking Bottom of FormWhat hormone is released quickly under physical stress to stimulate an increase in blood glucose concentration?Top of Forminsulin secretin glycogen epinephrine epinephrine - correct Bottom of FormWhich of the following statements is correct?Top of Forminsulin is released after a meal and raises blood glucose levels glucagon is released after a meal and raises blood glucose levels insulin is released during fasting and lower blood glucose levels glucagon is released during fasting and raises blood glucose levels glucagon is released during fasting and raises blood glucose levels - correct Bottom of FormWhich of the following statements is true? A. Fructose is used as a fuel by many tissues including muscleB. The only two organs that release glucose into the bloodstream are liver and small intestine Top of FormA is true, B is true A is false, B is false A is false, B is true A is false, B is true - correct A is true, B is false Bottom of Form

Section examMultiple Choice (7/8 points)Sucrose consists of glucose paired with:Top of Formfructose fructose - correct glucose saccharose galactose Bottom of FormA. Starch is composed of numerous glucose molecules linked togetherB. Resistant starch is the same as celluloseTop of FormA is true, B is true A is false, B is false A is false, B is true A is true, B is false A is true, B is false - correct Bottom of FormDigestion of starch takes place in:Top of FormStomach and small intestine Stomach and large intestine Mouth and small intestine Mouth and small intestine - correct Mouth and stomach Bottom of FormA. Meats and cheeses do not contain any dietary fiberB. Regular orange juice is a good source of dietary fiberTop of FormA is true, B is true A is false, B is false A is false, B is false - incorrect A is false, B is true A is true, B is false Bottom of FormWhich of the following cannot be hydrolysed to glucose in humans? Top of Formsucrose starch glycogen cellulose cellulose - correct Bottom of FormWhich of the following statements is false: Top of Forminsulin promotes uptake of glucose into tissues levels of insulin in the blood are highest when waking up levels of insulin in the blood are highest when waking up - correct insulin and glucagon are produced by the pancreas glycogen in muscle is only available as an energy source for local use Bottom of FormThe main function of carbohydrate in the body is:Top of Formto serve as energy source for tissues to serve as energy source for tissues - correct to provide materials for synthesizing cell membranes to synthesize fat to trigger the release of insulin Bottom of FormA. Glycogen stored in liver serves to maintain blood glucose levels during fastingB. Glycogen stored in muscle serves as a fuel for intensely contracting muscle Top of FormA is true, B is true A is true, B is true - correct A is false, B is false A is false, B is true A is true, B is false

Personal Food QuestIts time to look critically at what you eat! Keep a diary of everything you eat during the coming 48 hours. You will need this food diary the coming weeks, as many principles described in the course will be applied to your food diary.During these 48 hours, make photos of your meals and snacks with the Food for Health app. This will help you to keep track of what you eat and will show what you eat to all other participants in the course! You can see what participants worldwide are eating in the tab All around the World. How to keep a food diary: Divide what you eat into four categories: breakfast, lunch, diner, and snacks. Write down what you eat throughout the day; making a list at the end of the day may make you forget items. Be accurate on portion size ! Think about a bowl of cereals. Your bowl of cereals may be twice as big than your neighbours bowl. Instead, try to estimate the amount of grams or cups. Go digital! There are plenty of apps available for your smartphone that can help you keep track of your food and macronutrient intake.Example of a random Dutch food diary: Meal Time Quantity Food & Drinks

Breakfast 7.30 am200 mL 2 slices15 g15 g1 slice150 mLCoffeeBread ButterChocolate SprinklesOld Gouda CheeseFull-fat yoghurt

Snack 10 am200 mL 1CoffeeMuffin

Lunch 12.45 am200 mL200 mL 4 slices12 slices25 gMilk TeaBreadBoiled eggOld Gouda Cheese Sliced sausage

Snack 3.00 pm330 mL 1 small barCokeMars

Snack 4.30 pm1Apple

Evening meal 6.00 pm1 dishOne portion of Nasi with Sateh sauce. Containing approximately 100 g or white basmati rice, 100 g of mixed vegetables, herbs, 30 g of Sateh sauce, and 100 g of pork meat.

Snack 8.30 pm 200 mL3TeaBiscuits

Adapted from: http://www.geldersevallei.nl/944/aan-tafel-voorbeeld-eetdagboek-ouders-gang-1You are very welcome to ask your questions at the forum below. When you open the forum, please first click 'show discussion' below. You can check wheter or not someone else already aksed the same question or started the discussion about the topic of your interest. Bottom of FormBottom of FormBottom of Form