Digestion And Absorption Of Carbohydrates & Proteins PDF

DIGESTION & ABSORPTION CARBOHYDRATES AND PROTEINS Macronutrients- Nutrients needed/ ingested in greater quantities- Carbohydrates, proteins and fats Micronutrients- Nutrients needed/ ingested in lesser quantities- minerals and vitamins  Sources of carbohydrates Three major sources exist in...

DIGESTION & ABSORPTION CARBOHYDRATES AND PROTEINS Macronutrients- Nutrients needed/ ingested in greater quantities- Carbohydrates, proteins and fats Micronutrients- Nutrients needed/ ingested in lesser quantities- minerals and vitamins  Sources of carbohydrates Three major sources exist in the normal human diet: Sucrose (disaccharide)- known popularly as cane sugar Lactose (disaccharide)- found in milk Starches- large polysaccharides large amount of cellulose  amylose, glycogen, alcohol, lactic acid, pyruvic acid, pectins, dextrins, and minor quantities of carbohydrate derivatives in meats Carbohydrates Dietary carbohydrate and blood glucose Some carbohydrate-containing foods produce a rapid rise followed by a steep fall in blood glucose concentration, whereas others result in a gradual rise followed by a slow decline Differ in their glycemic response The glycemic index (GI) quantitates these differences in the time course of postprandial glucose concentrations  Glycemic Index Area under the blood glucose curves seen after ingestion of a meal with carbohydrate-rich food compared with the area under blood glucose curve observed after a meal consisting of the same amount of carbohydrate in the form of glucose Glycemic Index How much a typical serving size of a food raises blood glucose is referred to as the glycemic load (GL) Foods with low glycemic index – Satiety over longer period of time thus helpful in limiting caloric intake GR- glycemic response GLYCEMIC INDEX  The glycemic index (Gl) ranks carbohydrate rich foods on a scale of 0 to 100 based on the GR they cause, relative to the GR caused by the same amount (50 g) of carbohydrate eaten in the form of white bread or glucose  A low Gl is