Chapter 6 Protein 1 Define the composition of protein. Describe how the composition of protein differs from that of carbohydrate and lipids. Define essential and nonessential amino acids. Distinguish between complete proteins and incomplete proteins. Learning Objectives (1 of 2) Discuss how protein is digested, is absorbed as amino acids, and becomes available to cells. List functions of protein. Learning Objectives (2 of 2) Food protein is the only source of amino acids. Amino acids are absolutely necessary to make the thousands of proteins that form every aspect of the human body. Role in Wellness 4 Proteins: organic compounds formed from chains of amino acids Amino acids: compounds containing carbon, hydrogen, oxygen, and nitrogen All the proteins required by plants and animals: made from 20 amino acids Essential amino acids (EAAs) Nonessential amino acids (NEAAs) Amino acid pool Structure of Protein (1 of 3) 5 Protein composition Primary, secondary, tertiary, and quaternary structures Peptide bonds Denatured proteins: proteins whose structures’ shapes are changed by heat, light, acids, alcohol, or mechanical actions Structure of Protein (2 of 3) 6 Structure of Protein (3 of 3) Fig. 6.2 Peptide bonds. 7 Mouth Site of only mechanical digestion of protein Stomach Stomach mucosa secretes pepsinogen (inactive form of pepsin, gastric protease) and hydrochloric acid (HCL) Polypeptides result and pass to small intestine Renin: important for protein digestion during infancy and early childhood Protein as a Nutrient in the Body: Digestion and Absorption (1 of 3) 8 Small intestine Small intestine and pancreas produce trypsin, chymotrypsin, and carboxypeptidase. Intestinal amino peptidase and dipeptidase result in hydrolysis to amino acids. Absorption through intestinal wall by active transport requires vitamin B6. Protein as a Nutrient in the Body: Digestion and Absorption (2 of 3) 9 Summary of Protein Digestion and Absorption Fig. 6.3 Summary of protein digestion and absorption. HCL, hydrochloric acid. (From Rolin Graphics.) 10 Anabolism and catabolism Most protein functions are the result of anabolism (synthesis) in cells. Catabolism (breakdown) begins in liver cells through deamination. Hormonal effects occur. Deamination Liver conversion of ammonia to urea; excreted in urine Metabolism (1 of 3) 11 Metabolism (2 of 3) Fig. 6.4 The body’s equilibrium depends on a balance between the rates of protein breakdown (catabolism) and protein synthesis (anabolism). (Modified from Williams SR: Essentials of nutrition and diet therapy, ed 7, St Louis, 1999, Mosby.) 12 Protein excess Increased deamination Health effects: increased risk of coronary artery disease, some cancers, and osteoporosis Metabolism (3 of 3) 13 Nitrogen-balance studies: amount of nitrogen entering body in comparison with amount excreted Nitrogen equilibrium or zero nitrogen balance Positive and negative nitrogen balance Nitrogen Bal ...

1. Chapter 6
Protein
1
Define the composition of protein.
Describe how the composition of protein differs from that of
carbohydrate and lipids.
Define essential and nonessential amino acids.
Distinguish between complete proteins and incomplete proteins.
Learning Objectives (1 of 2)
Discuss how protein is digested, is absorbed as amino acids, and
becomes available to cells.
List functions of protein.
Learning Objectives (2 of 2)
Food protein is the only source of amino acids.
Amino acids are absolutely necessary to make the thousands of
proteins that form every aspect of the human body.
Role in Wellness
4
Proteins: organic compounds formed from chains of amino acids
Amino acids: compounds containing carbon, hydrogen, oxygen,

2. and nitrogen
All the proteins required by plants and animals: made from 20
amino acids
Essential amino acids (EAAs)
Nonessential amino acids (NEAAs)
Amino acid pool
Structure of Protein (1 of 3)
5
Protein composition
Primary, secondary, tertiary, and quaternary structures
Peptide bonds
Denatured proteins: proteins whose structures’ shapes are
changed by heat, light, acids, alcohol, or mechanical actions
Structure of Protein (2 of 3)
6
Structure of Protein (3 of 3)
Fig. 6.2 Peptide bonds.
7
Mouth
Site of only mechanical digestion of protein
Stomach
Stomach mucosa secretes pepsinogen (inactive form of pepsin,

3. gastric protease) and hydrochloric acid (HCL)
Polypeptides result and pass to small intestine
Renin: important for protein digestion during infancy and early
childhood
Protein as a Nutrient in the Body:
Digestion and Absorption (1 of 3)
8
Small intestine
Small intestine and pancreas produce trypsin, chymotrypsin, and
carboxypeptidase.
Intestinal amino peptidase and dipeptidase result in hydrolysis
to amino acids.
Absorption through intestinal wall by active transport requires
vitamin B6.
Protein as a Nutrient in the Body:
Digestion and Absorption (2 of 3)
9
Summary of Protein Digestion and Absorption
Fig. 6.3 Summary of protein digestion and absorption. HCL,
hydrochloric acid. (From Rolin Graphics.)
10
Anabolism and catabolism
Most protein functions are the result of anabolism (synthesis) in

4. cells.
Catabolism (breakdown) begins in liver cells through
deamination.
Hormonal effects occur.
Deamination
Liver conversion of ammonia to urea; excreted in urine
Metabolism (1 of 3)
11
Metabolism (2 of 3)
Fig. 6.4 The body’s equilibrium depends on a balance between
the rates of protein breakdown (catabolism) and protein
synthesis (anabolism). (Modified from Williams SR: Essentials
of nutrition and diet therapy, ed 7, St Louis, 1999, Mosby.)
12
Protein excess
Increased deamination
Health effects: increased risk of coronary artery disease, some
cancers, and osteoporosis
Metabolism (3 of 3)
13
Nitrogen-balance studies: amount of nitrogen entering body in
comparison with amount excreted
Nitrogen equilibrium or zero nitrogen balance

5. Positive and negative nitrogen balance
Nitrogen Balance
14
Growth and maintenance
Amino acids for muscle, tissue, bone formation, and cells
Collagen; hair, nails, and skin composed of similar protein
substances
Creation of communicators and catalysts
Communicators: hormones
Catalysts: enzymes
Blood clotting: fibrogen
Functions (1 of 3)
15
Immune system response
Antibodies
Fluid and electrolyte regulation
Balance among intravascular, intracellular, and interstitial
fluids
Acid–base balance
Buffering effect: maintains proper pH level
Functions (2 of 3)
16

6. Transportation
Protein helps transport nutrients and other vital substances.
Protein pumps nutrients in and out of cells.
Lipoproteins carry nutrients in blood.
Protein enables transport of hemoglobin and myoglobin.
Functions (3 of 3)
17
Quality of protein foods
Complete versus incomplete proteins
High-quality proteins
Incomplete protein; limiting amino acids
Complementary proteins
Food Sources (1 of 4)
18
High-quality protein contains best balance and assortment of
EAAs and NEAAs for protein synthesis.
Two highest quality protein foods: eggs and human milk
Incomplete protein lacks one or more EAAs.
Better sources: grains and legumes
Food Sources (2 of 4)
19

7. Measures of food protein quality
Biologic value: determines quality of food protein by measuring
amount of nitrogen kept in body after digestion, absorption, and
excretion
Amino acid score: measure of amino acid composition of food
in comparison with reference protein; based on limiting amino
acid
Protein efficiency ratio (PER): measure of quality of food
protein by comparing weight gain to protein intake
Food Sources (3 of 4)
20
Protein Recommended Dietary Allowance (RDA)
Provides sufficient EAAs and amino groups for NEAA synthesis
Other factors include age, gender, physiologic state, and protein
sources
Protein RDA: 0.8 g/kg for adults
(male: 56 g to 63 g; female: 46 g to 50 g)
Acceptable Macronutrient Distribution Range (AMDR): 10% to
35% of energy intake as protein
Food Sources (4 of 4)
21
Vegan dietary pattern
No animal-derived foods are consumed.
Lactovegetarian dietary pattern
The only animal-derived foods consumed are dairy products.
Ovo-lacto vegetarian dietary pattern
The only animal-derived foods eaten are dairy products and

8. eggs.
Vegetarianism (1 of 4)
22
Benefits of vegetarianism
Health:
Lower intake of total fat, saturated fat, and cholesterol
High amounts of fiber
Reduced risk of obesity, cardiovascular disease, type 2 diabetes
mellitus, hypertension, gastrointestinal disorders, and certain
cancers
Spiritual: nonharmful to animals; animal rights
Economic/environmental: animal-derived protein involves high
production costs and loss of natural resources
Vegetarianism (2 of 4)
23
Drawbacks of vegetarianism
Vegan: potential deficiencies
Adequate nutrients except for vitamins D and B12
Potential deficiencies of iron, zinc, and calcium
Effects on social health
MyPlate food patterns for vegetarians
Vegetarianism (3 of 4)
24
Contemporary vegetarianism

9. Semivegetarian patterns evolving to decrease risk of chronic
diet-related diseases
Pescetarian pattern: vegetarian food consumption with small
amounts of fish
Flexitarian pattern: vegetarian food consumption with
occasional meat, chicken
Vegetarianism (4 of 4)
25
Restructuring the dinner plate
Deemphasizing protein foods
Deck of cards: size of animal protein portion
Dietary Patterns of Protein
26
Malnutrition: imbalanced nutrient intake, energy intake, or both
Protein energy malnutrition
Marasmus
Kwashiorkor
Malnutrition factors
Biologic; social; economic; environmental
Protein and Malnutrition (1 of 2)
27
Populations at risk in North America
Homeless individuals living in shelters or other temporary sites

10. Older adults
Hospitalized patients: iatrogenic malnutrition
Chronic hunger: working poor, whose incomes barely cover
basic expenses of housing, utilities, and health care and leave
little for food purchases
Protein and Malnutrition (2 of 2)
28
Chaining: linking together two behaviors
If two actions consistently occur together, they often become
linked or tied to each other, becoming one behavior or habit.
Chaining has applications in improving nutrition and wellness.
Toward a Positive Nutrition Lifestyle: Chaining
29
Chapter 5
Fats
1
List the major functions of triglyceride in food and
physiologically in the body.
State the functions of phospholipids and cholesterol.
Summarize the structures and sources of the three types of
lipids.
Discuss the function and sources of the linolenic and linoleic

11. essential fatty acids.
Learning Objectives (1 of 2)
Explain the digestion, absorption, and transportation of lipids in
the body.
Identify the three different types of lipoproteins and their
functions.
Describe the potential health concerns related to dietary fat
intake.
Learning Objectives (2 of 2)
Lipids comprise triglycerides, phospholipids, and sterols.
Of the fat in foods and in the body, 95% is triglycerides.
Fat is valuable and necessary for health.
Role in Wellness
4
Source of energy
Palatability
Satiety and satiation
Food processing
Nutrient source
Contain or transport fat-soluble vitamins A, D, E, K.
Contain or transport essential fatty acids.
Food Functions: Triglycerides
5

12. Skin lesions and scaliness (eczema)
Cause: increased permeability leading to breakdown of
membranes throughout the body
Increased susceptibility to infections
Patients at risk
Older patients with peripheral vascular disease
Patients with fat malabsorption
Patients receiving treatment for protein malnutrition
Patients recovering from serious burns and accidents
Essential Fatty Acid Deficiency
6
Stored energy
Adipose tissue storage form of fat (mainly triglycerides)
Important source of fuel during illness and food restriction, and
major energy source for muscle work
Organ protection
Temperature regulator
Insulation
Physiologic Functions: Triglycerides
7
Functions of phospholipids
Cell membrane structure
Lecithin: main phospholipid, part of lipoproteins
Functions of sterols
Precursors to bile, vitamin D, sex hormones, cells in brain and
central nervous system

13. Cholesterol: part of cell membranes, nerve tissue, and hormones
Liver: synthesizes cholesterol to produce bile
Functions of Phospholipids and Sterols
8
Triglycerides
Largest class of lipids in body and foods
Composed of glycerol and three fatty acids
Fatty acids:
Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Structure and Sources of Lipids:
Saturated and Unsaturated Fats
9
Structure and Sources of Lipids: Structure and Sources
Fig. 5.2 Formation and structure of a triglyceride.
10
Structure and Sources of Lipids: Process of Hydrogenation
Fig. 5.3 Process of hydrogenation.
11

14. Triglycerides
Monounsaturated fatty acid
Primary sources include olive oil, peanuts (peanuts and peanut
oil), avocado, and canola oil.
Polyunsaturated fatty acid (PUFA)
Sources: vegetable oils (corn, safflower, wheat germ, canola,
sesame, and sunflower), fish, and margarine
Omega-3 fatty acids (linoleic acid), eicosapentaenoic acid
(EPA)
Omega-6 fatty acids (linoleic acid)
Food sources of omega-3 fatty acids and supplements
Structure and Sources of Lipids: Saturated and Unsaturated Fats
12
Structure and Sources of Lipids: Dietary Fat Contents (1 of 2)
Fig. 5.4 Comparison of dietary fats in terms of cholesterol,
saturated fat, and the most common unsaturated fats.
13
Structure and Sources of Lipids: Dietary Fat Contents (2 of 2)
Fig. 5.5 Examples of fatty acids found in foods. Foods with
these fatty acids include: A, animal-derived foods (beef,
poultry, lamb, pork, eggs, dairy, and tropical oils); B, olive oil,
peanuts (butter and oil), and canola oil; C, vegetable oils
(margarine and salad dressings), some animal fats, and prepared
foods; and D, fatter fish (bluefish, tuna, salmon, etc.), fish, and

15. canola oil.
14
There are differences in structure between phospholipids and
triglycerides.
Body manufactures phospholipids; therefore, they are not
essential nutrients.
Lecithin, the main body phospholipid, functions as an
emulsifier.
Structure and Sources of Lipids:
Phospholipids
15
Structure and Sources of Lipids: A Phospholipid: Lecithin
Fig. 5.6 A phospholipid: lecithin.
16
Sterol structures are carbon rings intermeshed with side chains
of carbon, hydrogen, and oxygen.
They are synthesized by the body and therefore are not essential
nutrients.
One type of sterol is cholesterol:
Dietary cholesterol: 25% of body cholesterol; rest provided by
liver synthesis.
Contained only in animal-derived foods.
Structure and Sources of Lipids:
Sterols

16. 17
Structure and Sources of Lipids:
A Sterol: Cholesterol
Fig. 5.7 A sterol: cholesterol. Foods containing cholesterol
include animal-derived foods such as beef, pork, chicken,
bacon, luncheon meats, eggs, fish, and dairy products.
18
Mouth
Primary fat digestive process is mechanical, inasmuch as teeth
masticate fatty food.
Glands of the tongue produce fat-splitting enzyme (lingual
lipase), released with saliva.
Stomach
Mechanical digestion continues through peristalsis.
Fat-splitting enzymes such as gastric lipase hydrolyze fatty
acids from triglycerides.
Fat as a Nutrient in the Body:
Digestion (1 of 2)
19
Small intestine
Duodenum releases hormone cholecystokinin (CCK).
CCK action causes gallbladder to release bile into small
intestine.
Muscular action continues digestion.
Pancreatic enzyme, lipase, breaks down triglycerides.

17. Some fats may pass through undigested and are excreted.
Fat as a Nutrient in the Body:
Digestion (2 of 2)
20
Bile salts assist movement of lipids to villi.
Fatty acids and glycerol re-form triglycerides once through the
cell wall.
Triglycerides form into chylomicrons, transported through
lymphatic system to circulatory system.
Fat as a Nutrient in the Body:
Absorption (1 of 2)
21
Some glycerol and short- and medium-chain fatty acids (MCTs)
are absorbed directly into capillaries leading to portal vein and
liver.
Lipoprotein lipase in the blood breaks down triglycerides in the
chylomicrons into free fatty acids and glycerol.
Muscle and adipose cells use fatty acids for energy or re-form
them into triglycerides that are stored as energy.
Fat as a Nutrient in the Body:
Absorption (2 of 2)
22
Catabolism and anabolism

18. Catabolism (breakdown) of lipids for energy
Acetyl coenzyme A
Tricarboxylic acid (TCA) cycle
Adenosine triphosphate (ATP)
Ketone bodies/ketosis
Anabolism (synthesis) of lipids, or lipogenesis
Regulatory hormones
Fat as a Nutrient in the Body:
Metabolism
23
Summary of Fat Digestion and Absorption
Fig. 5.8 Summary of fat digestion and absorption. CCK,
Cholecystokinin. (From Rolin Graphics.)
24
High-fat foods = high-calorie foods.
DRIs based on AMDRs recommend 20% to 30% of kilocalories
from fats, with 10% or more of kilocalories from saturated fats.
Total fat intake for average daily kcal intake of 2000 to 2500
kcal should range
Total fat: ≤40 to 97 g (400 to 875 kcal) per day
Saturated fat: ≤25 to 20 g (225 to 180 kcal) per day
For children younger than 5 years of age: at least 20% of
kilocalories as fat
MyPlate emphasizes oils from fish and plants.
Fat Intake and Issues:
Fat Content of Foods

19. 25
Visible versus invisible fat in foods
General characteristics of fat content:
Cooking method
How food is eaten
Whether food source is animal or plant derived
Availability of healthy menu choices for dining out
Lower-fat cultural and ethnic cuisine
Fat Intake and Issues:
Detecting Dietary Fat
26
Trends in the fast-food marketplace
How to reduce fat and still have quick meals
Family eating habits
Programs and classes
Mixing low-fat and high-fat foods
Fat Intake and Issues:
Fast, But High-Fat, Food
27
Hydrogenated and emulsified fats and oils
Oxidation of unsaturated fats
Hydrogenation makes fat more solid and stable
Cis and trans fatty acids
Relationship of trans fatty acids to elevated cholesterol levels
Trans fatty acid content mandatory on food labels

20. Preserving Fats in Foods (1 of 3)
28
Preserving Fats in Food (2 of 3)
Fig. 5.9 Cis bond to trans bonds.
29
Antioxidants
Natural: vitamin C (ascorbic acid), vitamin E (tocopherol)
Synthetic: butylated hydroxyanisole (BHA), butylated
hydroxytoluene (BHT)
Preserving Fats in Foods (3 of 3)
30
Sources of dietary cholesterol
Sources of blood cholesterol
High blood cholesterol level associated with high risk for
coronary vascular disease
Food Cholesterol versus Blood Cholesterol (1 of 5)
31
Lipoproteins

21. Chylomicrons
Very low-density lipoproteins (VLDLs)
Low-density lipoproteins (LDLs)
High-density lipoproteins (HDLs)
Plaque formation
High LDL level increases risk for coronary artery disease; high
HDL decreases risk
Total blood cholesterol = LDL + HDL
Food Cholesterol versus Blood Cholesterol (2 of 5)
32
Food Cholesterol versus Blood Cholesterol (3 of 5)
Fig. 5.10 Lipoprotein.
33
Blood Cholesterol Levels
Risk Classification Total Cholesterol LDL Cholesterol
Desirable <200 mg/dL <130 mg/dL
Borderline-high 200 to 239 mg/dL 130 to 159 mg/dL
High
Modified from National Cholesterol Education Program: ATP
III Guidelines At-A-Glance Quick Desk Reference, NIH Pub No
01-3305, Washington, DC, 2001, US Department of Health and
Human Services; Public Health Service; National Institutes of
Health; National Heart, Lung, and Blood Institute.
Food Cholesterol versus Blood Cholesterol (4 of 5)

22. Health guidelines
>300 mg of dietary cholesterol per day
>200 mg of dietary cholesterol per day if LDL level is elevated
Total fat intake and blood cholesterol levels
Checking labels
Dietary cholesterol
Saturated fats
Strategies
Food Cholesterol versus Blood Cholesterol (5 of 5)
35
Natural fat replacers
Simplesse: made from blending protein from milk or eggs in
microparticulation
Carrageenan: thickener extracted from seaweed
Synthetic fat replacers
Salatrim: 5 kcal/g
Olestra: 0 kcal/g
Synthetic Fats and Fat Replacers
36
Energy intake
Fat is more efficient being stored in body than carbohydrate and
protein.
High-fat foods are low in fiber and other nutrients.
There is a relationship between dietary fat and body fat.
Awareness of dietary fat intake sources can make a difference.
Energy Intake

23. 37
Directly related to
Coronary vascular disease
Certain types of cancer
Indirectly related to
Type 2 diabetes mellitus and hypertension
Dietary Fat Intake and Diet-Related Diseases
38
The most effective way to achieve permanent behavior change
is through gradual reduction.
An action plan for gradual reduction (small changes in behavior
or food intake) provides structure for achieving goals.
Toward a Positive Nutrition Lifestyle: Gradual Reduction
39
Chapter 4
Carbohydrates
1

24. Identify the simple carbohydrates and their components.
Explain the types of complex carbohydrates.
List the dietary recommendations for carbohydrates.
Discuss the functions of carbohydrates as a carbohydrate source
of energy and dietary fiber.
Describe differences and health benefits of soluble and
insoluble fiber.
Compare the nutrient content of refined versus unrefined grains.
Learning Objectives
2
Carbohydrates (CHO): organic compounds composed of carbon,
hydrogen, and oxygen in the form of simple carbohydrates or
sugars
Source of energy, sweetness, and dietary fiber
Role in Wellness (1 of 3)
Dietary Reference Intake (DRI) for carbohydrates is 130 g/day
for adults between 19 and 30 years of age.
Acceptable Macronutrient Distribution Range (AMDR) for
carbohydrates is 45% to 65% of kcal intake per day as primarily
complex carbohydrates.
Role in Wellness (2 of 3)
Consideration of carbohydrates through health dimensions
provides perspective on their role in wellness
Physical health
Intellectual health
Emotional health
Social health

25. Environmental health
Role in Wellness (3 of 3)
Structure of a Molecule of Carbohydrate
Fig. 4.1 Structure of a molecule of carbohydrate.
6
Primarily plant-based
Three sizes:
Monosaccharides
Disaccharides
Polysaccharides
Divided into two categories
Simple carbohydrates
Complex carbohydrates
Food Sources of Carbohydrate
7
Complex Carbohydrates
Fig. 4.2 Structure of monosaccharides, disaccharides, and
polysaccharides.
8
Function
Provides energy

26. Dietary fiber
Naturally occurring sweeteners (sucrose and fructose)
Brain and nerve tissues require CHO (glucose) as fuel.
Protein-sparing effect
Carbohydrate as a Nutrient in the Body
9
Digestion
Digestive process begins in mouth
Breakdown to monosaccharides
Mechanical digestion
Chemical digestion function of enzymes
Lactose intolerance
Digestion and Absorption (1 of 2)
10
Absorption
Active transport process of glucose
Liver conversion of fructose and galactose to glucose
Digestion and Absorption (2 of 2)
11
Summary of Carbohydrate Digestion and Absorption

27. Fig. 4.3 Summary of carbohydrate digestion and absorption.
(From Rolin Graphics.)
12
Glycogen: storage form of CHO in liver and muscles
Glycogenesis: process of converting glucose to glycogen
Effects of training on glycogen storage
Limited energy source
Glycogen: Storing Carbohydrates
13
Blood glucose: source of energy to all cells
Metabolism: primarily maintenance of blood glucose
homeostasis at 70 to 100 mg/dL
Conversion to and from glucose
Glycogenolysis
Gluconeogenesis
Ketones
Metabolism
14
Hormonal system controls glucose metabolism and blood
glucose level regulation
Insulin: pancreatic hormone that regulates blood glucose uptake
Glucagon: pancreatic hormone that releases glycogen from liver
Somatostatin: pancreatic and hypothalamus hormone that
inhibits insulin and glucagons
Hormones from adrenal, pituitary, and thyroid glands
Blood Glucose Regulation

28. 15
Glycemic index: level to which food raises blood glucose levels
in comparison with reference food; highest ranking is 100
Factors affecting glycemic index
Glycemic load: total glycemic index; effect of mixed meal or
dietary plan
Health effects: chronic disease
Glycemic Index and Glycemic Load
16
Monosaccharides
Glucose
Fructose
Galactose
Disaccharides
Sucrose: glucose + fructose
Maltose: glucose + glucose
Lactose: glucose + galactose
Simple Carbohydrates
17
Sources in the food supply
Sugar cane and sugar beets
Honey, brown sugar, dextrose, and molasses
Other sources, such as corn syrup and high-fructose corn syrup

29. (HFCS)
Consumption levels
Health effects
Acceptable levels of intake
Sugar: a Special Carbohydrate
18
Examples of Sources of Carbohydrates
Fig. 4.4 Consuming products with added sugars (left) can
displace more nutrient-dense foods (right). (From Joanne
Scott/Tracy McCalla.)
19
Sugar alcohols
Sorbitol, mannitol, and xylitol
Alternative sweeteners (artificial sweeteners)
Aspartame
Saccharin
Acesulfame potassium
Sucralose
Stevia
Other Sweeteners
20
Benefits and risks
Sucrose consumption
Alternative sweeteners consumption

30. Decisions about
Consumption of Sweets
21
Complex carbohydrates: polysaccharides composed of many
units of monosaccharides held together by different kinds of
chemical bonds
Starch
Fiber
Complex Carbohydrates: Polysaccharides
22
Starch
Storage form of plant carbohydrate
Food sources: grains, legumes, root vegetables (potatoes)
Starch
23
Fiber: carbohydrate (polysaccharide) and lignin in plant foods;
cannot be digested by humans
Soluble fiber
Insoluble fiber
Fiber (1 of 5)

31. 24
Fiber (2 of 5)
Fig. 4.5 In an apple, insoluble fiber (cellulose) inside and in the
skin provides structure, and soluble fiber (pectin) inside adds
substance.
25
Health effects
Obesity
Constipation
Diverticular disease
Colon cancer
Heart disease
Diabetes control
Fiber (3 of 5)
26
Food sources and issues
Recommended adequate intake (AI): 25 to 38 g/day
Unrefined versus refined grains
Whole (unrefined) grains
Refined grains
Enrichment
Fiber (4 of 5)

32. 27
Fiber (5 of 5)
Fig. 4.7 Inside a wheat kernel.
28
Tailoring
“Cutting,” “shaping,” and “sewing” help fit a health
recommendation to limitations or requirements (or “size”) of a
person’s individual lifestyle.
Toward a Positive Nutrition Lifestyle: Tailoring
29