St. Francis Prep.
Nutrition - Mrs. Turner
Explain the following terms-
-no added sugar
1 gram of carbohydrates = 4 calories
sugar substitutes (nutrasweet, saccharin, splenda)
sugar alcohols (maltitol, mannitol, sorbitol, xylitol)
digestion - absorption does not take long (mouth & small intestine)
functions of dietary fiber-
-explain how diet may play a role in decreasing cancer and heart disease
-explain how fiber may interfere with absorption of nutrients
-recommended intake of dietary fiber
Getting the Scoop on
by Cindy Maynard, M.S., R.D.
When it comes to sugar , most of us operate on three taste preferences: sweet, sweeter, sweetest. What is all this added sugar doing to us? Have we developed an addiction to sweetness? Some argue that the yummy stuff is the catalyst that makes life pleasurable. A meal is not finished without it.
Test Your Sugar Sense:
2. Surprise. Catsup is approximately 29 percent sugar compared to 21 percent for the ice cream.
3. False. There really isn't a big difference nutritionally between honey, brown sugar, and table sugar (sucrose). The trace amounts of nutrients in brown sugar and honey are insignificant. 4. False. Any sugar added to food in a concentrated form can help cavities develop.
5. c. crackers. Newer research shows that the major clingers are not sugary foods, but starchy items like crackers, cereals, and pretzels.
6. At the University of Iowa's College of Dentistry, scientists found that when people chewed sticks of sugarless gum after eating sugary foods, their acid levels fell within 10 minutes. The gum
stimulated flow of saliva, which clears food particles from the mouth and also neutralizes the destructive acid.
7. False. For someone with a blood sugar disorder, sugar can
aggravate the situation if intake isn't regulated. But the substance itself does not cause the disease.
How Sweet It Is
Sugar, Sugar, Everywhere
Chemically, all sugars are pretty much created equal. They are carbohydrates that function as ' the primary energy source for our bodies. Carbohydrate foods are classified as simple or complex carbohydrates mono and disaccharides are grouped together as "simple," and polysaccharides are "complex." Simple sugars-such as table sugar, jams, jellies, and honey-deliver energy to the body quicker because they can be broken down easier than polysaccharides.
Complex carbohydrates (polysaccharides), on the other hand, are made up of hundreds or thousands of linked monosaccharides and come from plants such as grains, rice, corn, vegetables, fruits, beans, and cereals. Complex carbohydrates are a concentrated calorie source and are broken down into simple sugars for energy. (See "Sugar, Sugar Everywhere," page 22.)