Introduction

West Coast College of Massage Therapy

Presented by: Nancy Joseph
 Introduction

• Textbook: Nutrition Concepts and controversies

Sizer-Whitney-Piché, 2nd Canadian edition
 Introduction: Overview
• Class 21: Introduction to Nutrition &
Carbohydrates
– Food choices and human health, nutrition tools standards
and guidelines (chapter 1 and 2)
– Carbohydrates: sugar, starch, glycogen and fiber (chapter 4)
• Class 22:Lipids (chapter 5)
– Fats, oils, phospholipids and sterols
• Class 23: Quiz #5; Proteins lecture (chapter 6)
• Class 24: Vitamins (Chapter 7)
• Class 25 & 26: Water and Minerals and Nutrition
in life stages (Chapters 8, 13 & 14)
 Today
• What is nutrition?
– Food, nutrition, nutrients
• Macronutrients and micronutrients
• Food choices and human health
– Cultural influences
• Nutritional tools standards and guidelines
– Food guide, recommended dietary allowances
• Carbohydrates
– Types, functions, food sources, nutritive values
 Nutrition
• The study of how food nourishes the body
• The process of nourishing or being nourished,
especially the process by which a living organism
assimilates food and uses it for growth and for
replacement of tissues.
– Why do we need to be nourished?
• Why study nutrition?
– Each day bombarded with nutrition
advertisements, news in papers, radio, TV
– Knowing the facts can enhance your health and
your enjoyment of eating
Supplement industry?
 Nutrition
• Why care about nutrition?
• What are the nutrients in foods, and what roles do
they play in the body?
• What constitutes a nutritious diet?
Can you choose foods wisely?
What motivates your choices?
• What suggestions the Canadian government provides
to the citizens in order to choose diets that meet the
national health objectives?

Ref: chapter 1
 Food, Nutrition & Body
Food Nutrition and the Body

Food Nutrition Body

organic
production pesticides
how its grown
carbohydrates genetics
distribution proteins physiology
macronut.
hygiene fats lifestyle
preparation vitamins micronutrients
needs
food labels minerals
meals WATER!!!!

Which one missing?

 Materials ofFood
food &
andBody
the human body

• Water
• Carbohydrate liver and skeletal muscles
- glycogen
external plasma membrane

• Fattriglycerides
phospholipids
steroids / hormones

• Protein integral proteins

transmembrane proteins
structural, contractile,

• Vitamins 2 classes of vitamins

- WATER SOLUABLE
coenzymes
- needed for enzymes
- FAT SOLUABLE to function

• Minerals cofactors
calcium ect.

WHAT IS ORGANIC?
WHAT IS INORGANIC?

Activity:
List for each of them where you find them in the body!
 Background Knowledge Probe
1. What are organic compounds?
2. Can you give an example?
3. What molecule is represented below?
 Elements inthe
Elements in classes
classesof
of nutrients
nutrients
C O H N Minerals
Water + +
Carbohydrates + + +
Fats + + +
Protein + + + + **
Vitamin + + + +* **
Minerals +
*All of the B vitamins contain nitrogen
** Proteins and some minerals contain the mineral sulphur (S), vitamin B12 contains
the mineral cobalt FATS - number of oxygen is less

What are the energy yielding nutrients ? carbs, fats, proteins

What are the regulator nutrients ? vitamins, minerals

 Nutrition: food energy
• Food energy is measured in
– Calories Do vitamins and minerals yield energy?
• What is a calorie? NO

• A unit of heat equal to the amount of heat required

to raise the temperature of one kilogram of water by
one degree at one atmosphere pressure
- Measure of energy expenditure
• Food and nutrient quantity are measured in grams,
units of weight
Carbohydrates → 4 cal/g;
Protein → 4 cal/g;
Lipids →9 cal/g
 Food choices

Cultural influences
 History:
Early man vs. Present Day man

Hunting/Gathering Convenient foods

 Where do You eat?

Eating
Behavior?

Eating while Sitting together

driving/walking?
 Portion Distortion

20 years ago Today

(Everything Supersized!!)
To expend 610 calories, one would have to walk for 1
hour and 45 minutes
 Obesity

Health effects?

Quality and Quantity

Cultural and social meanings
Diet is fashion

Evidence questionable
Influences on
consumers and industry
Overweight
Underweight
Desirable weight

Overall
Food Individual food Overall physical
supply selection diet activity

INFLUENCES ON FOOD INFLUENCES ON CONSUMERS

INDUSTRY

Consumer demand Taste Taste Access

Technology Cost Hunger, appetite Ability
Regulations Nutrition Interest
Availability Cooking skills Time
Availability etc. etc. Habits, mood etc.
etc.
Questions for Self-Reflection
1. Write down what you consumed over the last
48 hours?
2. Assess and rate your meals over the last 48
hours? 5/10
3. How would you define the following terms
- Food
- Nutrition
- Diet
- Nutrients
4. Do you believe all the news you hear or read
about nutrition? NOPE
 Definitions you must know
• Food: medically any substance that the body can take in and
assimilate that will enable one to stay alive and grow.
• Nutrition: the study of the nutrients in the body, sometimes
also the study of human behavior related to food.
• Diet: the foods and beverages a person usually eats and
drinks
• Nutrients: components of food that are indispensable to the
body’s functioning. Provide energy, serve as building
material, help maintain & repair body parts, support growth.
– Nutrients include: water, carbohydrates, fat, protein,
vitamins and minerals.
• Food-group plan: diet planning tool that sorts foods into
groups, based on nutrient content
 Definitions you must know

• Recommended Dietary Allowance: nutrient intake

goals for individuals; the average daily nutrient
intake that meets the needs of nearly all healthy
people in a particular life stage and gender group

• Bioavailability: degree to which nutrients are

absorbed or becomes available at target tissues
younger u are the greater the bioavailability

• Whole foods: foods that are unprocessed and

unrefined, or processed and refined as little as
possible before being consumed.
 How to eat healthy?

• Adequacy
– All nutrients in sufficient amounts
– Meet RDA
• Balance
– Proportionality: Small portions
• Calorie control
• Moderation
– certain food intakes not too much Macronutrients
Macronutrients
• Variety Non-nutrients (Ex. phytonutrients)
– Why important?
• GI system
– Digestion, absorption, metabolism, elimination
 Non-nutrients: Phytonutrients
• Phytonutrients: natural active bio-compounds
found in plant foods such as vegetables, fruit,
whole grain products and legumes. These plant
compounds have beneficial effects working with
other essential nutrients to promote good health.
• There are hundreds of phytonutrients that are
often referred to as phytochemicals also.
• Common phytonutrients include: carotenoids
such as lutein, flavonoids, coumarins, indoles,
isoflavones, lignans, organosulfures and plant
sterols.
You need to know this definition
You need to be able to recognize a few examples of phytonutrients
Phytonutrients: non-nutrient compounds in plant-derived
foods that have biological activity in the body

Bioactive compounds: naturally occurring chemical compounds

contained in or derived from a plant, animal or marine source
that exert the desired health/wellness effect.
 How to eat healthy?

• Digestibility
– Ability to digest and assimilate nutrients into the
body
• enzymes, absorption, transport, storage and
elimination
• Processing this list is best to worst

– Raw food, steamed, cooked, baked, broiled, frying

– Frying in oil hard to digest
(contributes to Inflammation, artherosclerosis)

• Taste?? Appeal (color)?? Texture??

 A lifetime
A lifetimeof nourishment
of nourishment

• >65 years 70,000 meals

• Foods have cumulative effects on the body
• Nutrients in food support:
- growth
- maintenance & repair of body tissues
• Deficiencies, excesses, and imbalances of
nutrients bring on the diseases of
malnutrition
OVER WEIGHT CAN BE MALNOURISHED!!!!!!!!!!!!!!!!!!!
 True or false?

Malnutrition: any condition caused by deficient food

energy or nutrient intake or by an imbalance of nutrients.
 Malnutrition

Any condition caused by EXCESS or DEFICIENT

food energy or nutrient intake or by an
imbalance of nutrients.

Nutrient or energy deficiencies are classed as

forms of undernutrition;
Nutrient or energy excesses are classed as forms
of overnutrition
You need to know this definition
 How powerful is a nutritious diet in preventing
diseases?
• Diet profoundly influences long-term health
prospects.
• Only two common lifestyle habits are more
influential, which ones? exercise and diet
• Chronic disease: Cardio Vascular Diseases, diabetes,
some kinds of cancer, dental disease and adult bone
loss all have a connection to poor diet
TO much protein will contribute to bone loss

Note: genetic constitution, activities and lifestyle play a role

“Super seniors” in three
very different regions
(Sardinia, Italy, Okinawa,
Japan and Loma Linda, CA
share a number of key
habits:
•Don’t smoke
•Put family first
•Be active every day
•Keep socially engaged
•Eat fruits, vegetables and
whole grains
 Nutrition and disease

• Not all diseases are equally influenced by diet

• Influence of genetic make up!

genetic mostly genetic

mostly diet PURE DIET

Down syndrome Anemia (Iron def.)

Osteoporosis Diabetes not enough iron
bones loose calcium, brittle

Hemophilia Vitamin & Mineral

Cancer Hypertension
can be due to genetics
breast cancer, ovarian, prostate, high salt diet
deficiencies
to much protein
Sickle Cell Infectious
hemoglobin in red blood Cardiovascular Poor resistance
Anemia cell is not properly shaped
Diseases
Disease inactivity,
to much cholesterol to disease

Less nutrition related (genetic) More nutrition related

 Anemia

Iron
deficiency

Human red blood cells

Sickle cell anemia

Hemoglobin molecule
 Can I live on supplements?

• Foods are chemically complex

• Foods contain nutrients, non-nutrients, phyto-chemicals,
nonnutrients
• Food conveys emotional satisfaction and hormonal stimuli
that contribute to health

What am I
going to have
for Dinner?
 Selected chemicals and carcinogens occurring
naturally in foods
• Coffee: acetaldehyde, acetic acid, atractylosides,
butanol, cafestol palmitate, chlorogenic acid,
dimethyl sulfide, ethanol, furan, furfural, guaiacol,
hydrogen sulfide, isoprene, methonol, methyl
butanol, methyl formate, methyl glyoxal,
propionaldehyde, pyridine, 1.3.7-trimethylxanthine
• Toast and cake: acetic acid, acetone, butyric acid,
caprionic acid, ethyl acetate, ethyl ketone, ethyl
lactate, methyl ethyl ketone, propionic acid, valeric
acid
Substances in food are complex
 The challenge of choosing foods

• Basic food In 1900, Canadians chose from

• Fast food among 500 or so different
foods, today they choose from
• Processed food more than 50,000
• Functional foods
What are enriched and fortified foods?
• Enriched foods
putting nutrients back into food that had been lost Can you give an example?
• Fortified foods
chemicals that your adding to help with diet

• Organic food

Table 1-4 page 7

 The Science of Nutrition

• Intervention studies

• Case-control studies
• Epidemiological studies BC Cancer Agency
• Randomized control Vitamin D and prostate cancer
trials
 Dietary guidelines and nutrition objectives

• What should I eat to stay healthy?

• Government’s set health objectives for the nation
• Canada: Canada’s guidelines to healthy eating
- Choose a variety of foods
- Emphasize cereals, breads, other grain products,
vegetables and fruits
- Achieve and maintain a healthy body weight (physical
activity, healthy eating)
- Limit salt, alcohol, caffeine
 Reading Nutrition News
Be skeptical, do not
believe health claims
LOW FAT, LOW CHOLESTROL
LOW SODIUM, REDUCED SALT, LOW
or NO or REDUCED SUGAR

With added vitamins!!

Nutrition Tools, Standards and
Guidelines

Chapter 2
Nutrition Tools, Standards and Guidelines

Nutrient recommendations, set by the

Dietary Reference Intakes Committee (DRI)

Dietary Reference Intakes are:

a set of nutrient reference values for vitamins, minerals,
macronutrients and energy (inside cover book !!)

The DRI recommended intakes:

represent up to date, safe levels of intake for healthy people in
Canada
 Assessing your diet
• Recommended Dietary
Allowance: nutrient intake
goals for individuals; the
average daily nutrient intake
that meets the needs of nearly
all healthy people in a
particular life stage and gender
group.
• Defined as the minimal amount
necessary to prevent
deficiency diseases
• All nutrients must meet and
exceed RDAs
 Nutrition Tools, Standards and Guidelines

Nutrient recommendations, set by the

Dietary Reference Intakes Committee

1. Setting Recommended Dietary Allowances and

Adequate Intakes
2. Facilitating Nutrition Research and Policy
Estimated Average Requirements
3. Establishing Safety Guidelines
Tolerable Upper Intake Levels
4. Preventing Chronic Diseases
 Terminology and definitions
Dietary Reference Intake
RDA • Recommended Dietary
UL
Allowances
EAR • Adequate Intake
AI • Tolerable Upper Intake
DV Levels
• Estimated Average
Requirements
• Acceptable Macronutrient
labyrinth Distribution Ranges
• Daily Values
 Acceptable macronutrient distribution ranges

• Refer to energy yielding nutrients that contribute to

the days total calorie intake

45-65% from carbohydrates Acceptable

20-35% from fat Macronutrient
Distribution Ranges
10-35% from protein

Acceptable Macronutrient Distrubution Ranges (AMDR) values for carbohydrates, fat

and protein expressed as percentages of total daily caloric intake; ranges of intakes set
for the energy yielding nutrients that are sufficient to provide adequate total energy and
nutrients while reducing the risk of chronic disease
 Definitions
• Recommended Daily Allowance: nutrient intake goals for
individuals; the average daily nutrient intake that meets the
needs of nearly all healthy people in a particular life stage
and gender group.
• Adequate Intakes: nutrient intake goals for individuals ;the
recommended average daily nutrient intake level based on
intakes of healthy people in a particular life stage and gender
group and assumed to be adequate
• Tolerable Upper Intake Levels (UL) the highest average daily
nutrient intake level that is likely to pose no risk of toxicity
to almost all healthy individuals of a particular life stage and
gender group. Intake above→ illness
 Accurate view of optimal nutrient intakes

Danger of toxicity

Tolerable Upper Intake Level Marginal

Recommended Intakes Safety

Consuming too much of a nutrient endangers Marginal

health, just as consuming too little does.
The DRI recommended intake values fall within a
safety range
Danger of deficiency
Canada’s Food Guide
Based on health evidence

Communicates amounts and

types of food

Rainbow design emphasizes

vegetables and fruits

Interior pages provide guidance

on quantity of food to eat and
quality of food choices
 Canada’s Food Guide
• The Food Guide will meet nutrient needs but not
necessarily calorie needs
• Calorie needs and food choices vary among
individuals.
• If more calories are needed, emphasize more food
from the food groups to maintain macronutrient
profile
What’s on a food label?
Serving size
Servings per container in
household and metric
measures
1 teaspoon=5 ml
1 cup=240 ml
1 ounce =28 g
Nutrient amounts and % DV
Daily Values and calories per
gram reminder
Ingredients
 The carbohydrates
Sugar, starch, glycogen and fiber

Alcohol, alcohol sugars also derived from

carbohydrates

West Coast College of Massage Therapy

Presented by: Nancy Joseph
 Learning Objectives
List the three monosaccharides important in nutrition
List the three dissacharides and their component monosaccharides
Identify complex carbohydrates
Know the difference between starch and glycogen

Identify different fibres and relate them to health benefits

Know dietary recommendations for fiber
List foods that provide different forms of fiber
Discuss fates of glucose in the body
Discuss physiological response to hyper and hypoglycemia
Health effects of sugars
 The origin of dietary carbohydrate
Carbohydrates contain the sun’s
radiant energy in plants captured
through photosynthesis

Carbohydrates are the first link in

the food chain that supports all
life on Earth

Need? Chlorofyll
this is the reverse of cell respiration

Photosynthesis
 The origin of dietary carbohydrate

► Glucose:
produced by photosynthesis
provides energy
► Plants do not use all the energy stored in their sugars.
Remains available for use by the animal or human
► Starch is a……………………………………..
plant polysaccharides:
1000’s of glucose (grains, potatoes)
► Carbohydrates
simple

complex
 The origin of dietary carbohydrate

Diet:
no vitamins and minerals

45-65% from carbs in the sperm

20-35% from fat

10-35% from protein

Complex carbohydrates:

Grains (whole grains)

Legumes
Vegetables
Carbohydrates building blocks
 Carbohydrates building blocks

1. Simple carbohydrates:
single sugar units named……? monosaccharide

linked pairs of sugar units (2)…? disaccharide

2. Complex carbohydrates:
long chains of sugar units arranged to form
starch or fiber
Composed of chains of monosaccharides
 Carbohydrates building blocks

Atoms and groups?

Glucose Galactose
Fructose
Monosaccharides
 Carbohydrates building blocks
Mono= one
Saccharide = sugar

Single sugars, HEXOSES

Each contains 6 carbons,
12 hydrogens, and 6 oxygens

C6H12O6

Most important in nutrition

The three monosaccharides
are?
1. GLUCOSE
2. GLACTOSE
3. FUCTOSE
 Monosaccharide: Glucose
• Significance to nutrition and metabolism is absolutely
tremendous
• Glucose known as “blood sugar” normal fasting blood
glucose : 4 – 6 mmol/l
• Body cells that rely on glucose?
• End product of digestion which is absorbed into the
blood for distribution to cells/tissues
• Supplies energy to body organs/tissues. Excess glucose
is stored as……………………
GLYCOGEN

• What hormones regulate blood glucose levels?

Insulin
Glucagon

Simple carbohydrates
 Monosaccharide: Fructose

• Fruct = fruit
• Sweetest of the sugars
• Known as fruit sugar or levulose
• Found naturally in fruits, honey, and sap
• Used to sweeten products such as cereal, desserts in the form
of high-fructose corn syrup
• Same chemical formula as glucose (C6H12O6) but different
structure

Simple carbohydrates
 Galactose
Monosaccharide: Galactose

• Rarely occurs as a single sugar

• Same chemical formula as glucose and fructose but
different structure
• Monosaccharide in milk sugar

Simple carbohydrates
 Disaccharides
• di= two
• Saccharide = sugar
• Pairs of monosaccharides linked
together
Three disacharides
1. Lactose composed of:
…………………………
Glucose to

2. Maltose composed of:

…………………………
Glu

3. Sucrose composed of:

…………………………
Glucose with Fructose

Simple carbohydrates
 Carbohydrates
Where is the sugarinin
Your
theDiet
diet?
• Mostly added to improve taste, appearance
consistency, and cooking properties
• Canadians consumed:
39.4 kg of sugar and syrup combined in 2001.
20 teaspoons of sugar onto/into your foods and
beverages every day.
• Biggest source in most diets:
soft drinks, sugar sweetened fruit drinks
Followed by: desserts, jams and jellies

background
 Carbohydrates in Your Diet
anything that ends is OL is a sugar alcohol

► Brown sugar ► Mannitol

► Confectioner’s sugar ► Maple syrup
► Dextrose ► Molasses
► Fructose ► Powdered sugar
► Glucose ► Raw sugar
► High-fructose corn syrup ► Sorbitol
► Honey ► Sorghum
► Invert sugar ► Sorghum syrup
► Lactose ► Sucrose
► Levulose ► Sugar
► Maltodextrin ► Turbinado sugar
► Maltose ► xylitol

Other names for sugar

background
 Other carbohydrates: Alcohol sugars

►Similar to simple sugars

►Xylitol, Sorbitol, Mannitol SUGAR ALCOHOLS

►Do not promote tooth decay

►Use in foods is limited - can cause diarrhea in
large quantities
 Other Artificial
carbohydrates: Artificial sweetners
Sweeteners
►Do not provide significant calories
►Do not promote tooth decay
►Saccharin
►Aspartame (Nutrasweet) 2 amino acids:
phenylalanine and aspartic acid can cause urine to turn black?

►Sucralose (Splenda) 600 X sweeter than sugar

►Acesulfame Potassium
►Cyclamates
background
 Complex Carbohydrates

►Polysaccharides (many sugars)

▪ Starches: amylose and amylopectin
▪ Glycogen
▪ Dietary fiber
►4 calories per gram- not fattening
►Found in plant products
▪ glycogen in animals- not in significant amounts
►Main purpose is to provide energy for the body
►Should provide 45-65% of total calories
 Complex Carbohydrates

►Complex carbohydrates
Large molecules composed of chains of
monosaccharides

►Polysaccharides: another term for complex

carbohydrate compounds
- poly = many
- saccharide = sugar
Many monosaccharides linked together!!
 Complex Carbohydrates

• Glycogen in meat is shit

• Starch
• Fibers (Cellulose)

glycogen
 Complex Carbohydrates

• Not a significant source of carbohydrate in the diet

• Why not?

Found in only a limited amount in meats (degraded)

Not found in plants
Not counted as one of the complex carbohydrates in food

Glycogen
 Complex Carbohydrates

►Glycogen is the storage form of glucose in animals

and humans
►Glycogen is synthesized and stored mainly in the liver
and the muscles
►Glycogen is analogous to the starch in plants

Meat: glycogen undetectable breaks down

 Complex Carbohydrates

• Glycogen: glyco= glucose, and –gen = gives rise to

• Plays a vital role in the body
• Body stores much of its glucose as glycogen in the
liver or muscle cell
• Highly branched molecule allow rapid hydrolysis to
take place when glucose is in demand
• Enzymes attack many sites of the glycogen molecule
resulting in glucose surge!

Glycogen
Starch: hundreds of glucose units occasionally branched

Starch
 Starch
Complex Carbohydrates

• Storage form of: glucose in plants

• Composed of: multiple units of glucose
• Starchy foods are polysaccharides
• Known as complex dietary carbohydrates
• They need to be broken down into monosaccharides
(glucose) before the body can use this potential
energy.
• Human digestive enzymes (salivary/pancreatic
amylases) can digest starch.
Starch
background
 Complex Carbohydrates
►Interestingly, eating starchy foods is easy on the body
►Unlike simple carbohydrates (simple sugars), these
starchy foods are large molecules. Some are slow
release sugars (have low glycemic index)
►Glycemic index is a ranking of food for raising blood sugar
(glucose) relative to a standard such as glucose or white
bread
►These complex carbohydrates must be processed by
the body before they can be used for energy
►This means that “blood glucose levels” are not
quickly raised, and there is a steady release of
glucose into the bloodstream
background
 Complex
Starch Carbohydrates
food sources
Grains: wheat, rice
Root crops and tubers: yams and potatoes
Legumes: peas and beans

Typical food sources

background
 Complex Carbohydrates

Bananas, barley, beans, chickpeas, nuts, oats,

parsnips, potatoes, root vegetables, wholegrain
cereals, wholemeal breads, wholemeal pasta

background
 Fibers
Complex Carbohydrates

• Structural parts of plants:

leaves, stems, seeds provide the fiber

• Found in all plant-derived foods:

vegetables, fruits, grains, legumes
• In fact carbohydrates that can not be digested

Note: The fibers in raw food are called cellulose.

They are necessary when it comes to losing weight.

Fibres
 Complex Carbohydrates

• Polysaccharides
• How do they differ from starch
polysaccharide?
fibers

• There are bonds between the

monosaccharides that can not be broken by
digestive enzymes in the body.
Some fiber may undergo fermentation by
bacteria in the colon (butyrate)

Fibres
Type of Fiber Major Food Action in Body
Sources
Soluble Fiber
Gums, pectins, Fruits (apples, citrus), * Delay GI transit.
some hemicell, oats, barley, legumes * Delay glucose
mucilages; absorption. * Lower
blood cholesterol.
Insoluble Fiber
Cellulose, many wheat bran, corn bran * Accelerate GI
hemicelluloses, whole grain breads transit. * Increase
lignins & cereals, vegetables fecal weight.
CAUSE U TO POOP QUICKLY * Slow starch hydro-
U WILL LOOSE SOME OF THE NUTRIENTS
lysis. * Delay
glucose absorption.
 Sources of fibers
Soluble Insoluble
►Oatbran ► Whole grains
► Whole wheat breads
►Nuts, seeds ► Barley
►Legumes ► Couscous
►Dried peas ► Brown rice
► Bulgur
►Beans ► Cereals
►Lentils ► Wheat bran
►Apples ► Seeds
► Carrots
►Pears ► Cucumbers
►Strawberries ► Zucchini
►blueberries ► Celery
► tomatoes

background
 Carbohydrates and Health

►High sugar intake

▪ Low nutrient content
▪ Contributes to tooth decay
▪ If excess kcal, contributes to obesity
►High fiber intake
▪ Better control of blood glucose
▪ Possible reduced cancer risk
▪ Reduced risk of heart disease
▪ Healthier gastrointestinal functioning
 What’s so bad about sugar?

►Known to contribute to dental caries.

►Usually also found in high fat foods.
►Has been blamed for behavioral problems but
research says: “ No”
►Has been blamed for diabetes but it isn’t the
cause.
►Has been blamed for hyperactivity in children but
it doesn’t seem to be.
Bacteria in the mouth
ferment sugars and in
the process produce
an acid that dissolves
tooth enamel.

Sticky foods stay on

the teeth longer and
keep yielding acid
longer than unsticky
foods.
 Homework Activity
1. Name the monosaccharides, disaccharides and
two polysaccharides.
2. List 2 types of fiber.
3. List 3 risk factors for type 2 diabetes.
4. What is hypoglycemia? How is it treated?
5. List ideas for increasing your
fiber intake and decreasing your sugar intake.
6. Sally drinks 12 cans of diet coke/day. Her
weight is 115 lbs. Is this OK?
7. Ruth has lactose intolerance. What does this
mean? Suggest foods that contain low or no
lactose in place of high lactose foods.