Food Labels I Objective:

Identify ingredients that contribute calories of different types of carbohydrates, different lipids, and protein.

I. Common Carbs1. Simple sugars:

• Monosaccharides• fructose • glucose• galactose

• Disaccharides• sucrose• lactose• maltose

2. Other Carb: Starch3. Dietary Fiber: Cellulose

Nutrition F acts II

Serving Size 1 piece (91g) Servings Per Container 6

Amount Per Serving Calories 280 Calories from Fat 170 % Daily Value* Total Fat 19g 29% Saturated Fat 13 g 66% Cholesterol 20mg 7% Sodium 55mg 2% Total Carbohydrate 24g 8% Dietary Fiber 0g 0% Sugars 20g Protein 3g

Vitamin A 4% • Vitamin C 2% Calcium 25% • Iron 2% INGREDIENTS: ICE CREAM: NONFAT MILK, SUGAR,

MILKFAT , CORN SYRUP, WHEY, MONO- AND DIGLYCERIDES, GUAR GUM, CELLULOSE GUM, LOCUST BEAN GUM, CARRAGEENAN, POLYSORBATE 80, NATURAL PEPPERMINT FLAVOR.

Rules to Recognize Carbohydrates: Plants

1. Simple sugars: l Obvious names [Fructose, Sucrose (table sugar), lactose], corn

syrup (enzymatic breakdown of corn starch), high-fructose corn syrup (undergone further enzymatic processing to convert glucose into fructose).

l Rule: -ose as an ending, sweet2. Other Carb: Starch

l Rule: long-term energy storage for plants (roots, seeds), digested by hydrolysis in germinating seeds to provide glucose energy

3. Dietary Fiber: Cellulosel Rule: structural component of cell walls of

plants

Any carbohydrate bigger than monosaccharides too big to cross into the blood stream

Hydrolysis enzymes are located in mouth, and small intestine.

One enzyme (proteins) for each disaccharide. Enzyme amylase

Starch glucose Enzyme sucrase

Sucrose glucose + fructose Enzyme lactase

Lactose glucose + galactose

Digestion of Carbohydrates

Lactase

Which of the following contains mostly carbohydrates that are monosaccharides?

A. Nonfat dry milkB. SugarC. FructoseD. Powered celluloseE. Modified corn starch

Clicker Question 1Clicker Question 1

Which of the following does NOT contain complex carbohydrate?

A. Nonfat dry milkB. Corn branC. Soy fiberD. Modified corn starchE. Powdered cellulose

Clicker Question 2Clicker Question 2

Polysaccharides (Complex)

Starch Glycogen Cellulose

Glucose linked differently in starch and celluloseStarch:

Cellulose: Cellulose (fiber) calorie free because is we do not make digestive enzymes that can recognize the bonds.

Digestion of Cellulose

Which of the following provides no calories because it is indigestible to humans?

A. Nonfat dry milkB. SugarC. FructoseD. SpinachE. Modified corn starch

Clicker Question 3Clicker Question 3

We need about 150g a day to live. We exhaust supplies of glycogen in about 12

hours.(Good thing for FAT!) Dietary Guidelines: 50-55% total Calories come

from carbs. Majority should be complex, not simple sugars

Currently 40-50% are from sugars Sugars lack fiber and vitamins

Health and Carbohydrates

Nutrition F acts I Serving Size 1 piece (78g) Servings Per Container 6

Nutrition F acts II Serving Size 1 piece (91g) Servings Per Container 6

Amount Per Serving Amount Per Serving Calories 180 Calories from Fat 80 Calories 280 Calories from Fat 170 % Daily Value* % Daily Value* Total Fat 9g 14% Total Fat 19g 29% Saturated Fat 7 g 37% Saturated Fat 13 g 66% Cholesterol 5mg 1% Cholesterol 20mg 7% Sodium 80mg 3% Sodium 55mg 2% Total Carbohydrate 21g 7% Total Carbohydrate 24g 8% Dietary Fiber 0g 0% Dietary Fiber 0g 0% Sugars 6g Sugars 20g Sugar Alcohol 6g Protein 3g

Protein 4g Vitamin A 4% • Vitamin C 2%

Vitamin A 4% • Vitamin C 2% Calcium 25% • Iron 2% Calcium 25% • Iron 2% INGREDIENTS: ICE CREAM: NONFAT MILK,

MALTODEXTRIN, POLYDEXTROSE, GLYCERINE, MILKFAT , PECTIN, MONO- AND DIGLYCERIDES, GUAR GUM, LOCUST BEAN GUM, CARRAGEENAN, POLYSORBATE 80, ASPARTAME, ARTIFICIAL COLOR, ANNATTO, CITRIC ACID, VITAMIN A PALMITATE.

INGREDIENTS: ICE CREAM: NONFAT MILK, SUGAR, MILKFAT , CORN SYRUP, WHEY, MONO- AND DIGLYCERIDES, GUAR GUM, CELLULOSE GUM, LOCUST BEAN GUM, CARRAGEENAN, POLYSORBATE 80, NATURAL PEPPERMINT FLAVOR.

CHOCOLATE FLAV ORED COATING: VEGETABLE OILS (COCONUT AND SOYBEAN OILS) MANNITOL, NONFAT D RY MILK, COCOA, NATURAL AND ARTIFICIAL FLAVORS, SOY LECITHIN, ASPARTAME, SALT.

CHOCOLATE FLAV ORED COATING: VEGETABLE OILS (COCONUT AND SOYBEAN OILS) SUGAR, CHOCOLATE LIQUOR (PROCESSED WITH ALKALI), MILKFAT , COCOA (PROCESSED WITH ALKALI), SOY LECITHIN (AN EMULSIFIER), VANILLA, AND VANILLIN (AN ARTIFICIAL FLAVOR).

Which of the following ingredients contributes fat to the Klondike bar?

A. Non-fat milkB. MilkfatC. Vegetable oilsD. SugarE. Cellulose gum

Clicker Question 4Clicker Question 4

II. Two Major Lipids in food

1. Triglycerides (fats and oils)

2. Cholesterol

Phospholipids are found in all cell membranes, but not listed on food label.

1. Triglycerides

glycerol

3 fatty acids

Differences Between Fatty AcidsOILS

1. Liquid at room temperature

2. Enriched in plant sources like seeds

3. Unsaturated

FATS1. Solid at room temperature

2. Enriched in animal sources +coco & palm

3. Saturated in hydrogens

Unsaturated Fatty acids

Monounsaturated: one C=C olive, canola, nut oils

Polyunsaturated: more than one C=C, corn safflower, soy oils

Hydrogenated: oils made solid by breaking C=C bonds and replacing with H (Hydrogenation) Partially hydrogenated – margarine. Converts Cis to Trans fats

Fats/Oils & Diet Fat is the most concentrated energy source. Absorption of fat soluble vitamins. Flavor and satiety. Essential fatty acids (linoleic, polyunsaturated) required,

not made by our bodies. Absence leads to problems with blood clotting, hormone synthesis and muscle function.

RDA: 25-35% Calories from fats and oils 10% is too little 40-50% found in average American diet, much of it

saturated fats with associated cholesterol.

Which of the following ingredients contributes saturated fat to the Klondike bar?

A. Milkfat

B. Vegetable oils

C. Sugar

D. Cellulose gum

Clicker Question 6Clicker Question 6

2. Steroids Four fused rings of carbon steroid hormones:

estrogen, testosterone cholesterol: vital

component of animal cell membranes, starting material for steroid hormone synthesis testosterone

progesterone

cholesterol

Cholesterol in blood is packaged with protein

1. Bad: LDL (low density lipoprotein) carrying cholesterol to cells, <130

2. Good: HDL (high density lipoprotein) carrying cholesterol to liver for elimination. >50

Overall cholesterol <200

Which of the following ingredients contributes cholesterol?

A. Peanut butter

B. Vegetable oil

C. Beef

D. French fries (fried in corn oil)

Clicker Question 8Clicker Question 8

20 different amino acids We can manufacture most. 8 Essential Amino Acids can’t be

synthesized by our bodies, but must be found in diet.

Rule: All living organisms have protein, but all 8 essential amino acids are present in animal protein (meat, eggs, milk), vegetable protein may lack some.

III. Proteins in food

23

McDonald’s French fries contain 3g of protein. Which of the following ingredients would contribute calories from protein?

A. Potatoes

B. Vegetable oil

C. Dextrose

D. Salt

E. Hydrogenated soybean oil

Clicker Question 9Clicker Question 9