Explain how the current “American Diet” has led to the increase of Type II diabetes and obesity in our country.
TEXTBOOK:
DeBruyne, Pinna & Whitney, Nutrition & Diet Therapy, 10th edition, (Cengage Learning)
Print: ISBN – 9780357039861
eBook ISBN – 9780357390337
160831
23 minutes ago
CHAPTER SUMMARY:
Carbohydrate is the body’s preferred energy source. Six simple sugars are important in nutrition: the three monosaccharides (glucose, fructose, and galactose) and the three disaccharides (sucrose, lactose, and maltose). The three disaccharides are pairs of monosaccharides; each contains glucose paired with one of the three monosaccharides. The polysaccharides (chains of monosaccharides) are glycogen, starches, and fibers. Both glycogen and starch are storage forms of glucose—glycogen in the body and starch in plants—and both yield energy for human use. The dietary fibers also contain glucose (and other monosaccharides), but human digestive enzymes cannot break their bonds, so they yield little, if any, energy.
In moderate amounts, sugars pose no major health threat. Excessive sugar intake may increase the risk of nutrient deficiencies and dental caries, however. A person deciding to limit daily sugar intake should recognize that not all sugars need to be restricted, just concentrated sweets with added sugars, which are high in kcalories and relatively lacking in other nutrients. Sugars that occur naturally in fruits, vegetables, and milk are acceptable.
Two types of alternative sweeteners are sugar alcohols and artificial sweeteners. Sugar alcohols are carbohydrates, but they yield slightly less energy than sucrose. Sugar alcohols do not contribute to dental caries. The artificial sweeteners are not carbohydrates and yield no energy. Like the sugar alcohols, artificial sweeteners do not promote tooth decay.
A diet rich in starches and dietary fibers helps prevent heart disease, diabetes, GI disorders, and possibly some types of cancer. It also supports efforts to manage body weight. For these reasons, recommendations urge people to eat plenty of whole grains, vegetables, legumes, and fruits—enough to provide 45 to 65 percent of the daily energy from carbohydrate.
Grains, vegetables, fruits, and legumes contribute dietary fiber to people’s diets and, like milk, also contribute energy-yielding starches and dilute sugars. Food labels list grams of total carbohydrate and also provide separate listings of grams of fiber and sugar.
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