please see attachment
This extra credit discussion is worth 5 points.
You do not need to reply to your classmates to earn full points.
We learned about the functions of sugar in food and how it affects different traits of food including but not limited to taste, texture, and shelf-stability.
Between 2017-2018, CDC found the average intake of added sugars for persons ages 2 to 19 years were 17-teaspoons per day (~408 calories); this average was the same for adults 20 years or older.
If we break the amount of added sugar consumed from food, studies show –
· The largest source of added sugar consumption comes from sugar-sweetened beverages such as juice, soda pop, energy drinks, and coffee
· Breakfast cereals contributes < 5% of added sugars to American diets; however, in 2014 it was found to be the fifth highest source of added sugars in diets of children under 8 years.
· Dietary cholesterol was thought to be the perpetrator of high triglyceride levels; however, added sugars is the largest contributor to high triglyceride levels. Liver converts excess sugar into triglycerides via lipogenesis.
Answer the following questions; there are no right or wrong answers here –
1. Should added sugars be regulated in our food supply? If so, what are some ideas to regulate added sugars?
2. Who should be responsible for the cost of care to treat chronic disease due to complications associated from consuming too much added sugar? Is it the consumers, the food industry, or both?
3. Are there benefits of foods with added sugars for specific populations or disease states?
