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CarbohydratesBy Jennifer Turley and Joan Thompson
© 2016 Cengage
An Introduction to Carbohydrates: Presentation Overview
• Composition• Energy Yield• Categories• Food Source• Dietary Recommendations• Alcohol
Carbohydrates (Carbs or CHO)
• Composition: Carbohydrate is made of the elements carbon, hydrogen, and oxygen.
• Organic Compound: Carbohydrate is organic because it contains carbon. It is a compound because it has more than one element in its structure.
• The ratio of Carbohydrate is CxH2x0x.
• 1 C6H1206 + 6O2 <=> 6C02 + 6H2O
Carbohydrates: Energy Yield
• Provides 4 Calories/gram.• It is the most preferred fuel for
the body.• It is high performance fuel.• It produces ATP at the fastest
rate.
Categories of Carbohydrates
Simpleversus
Complex
Simple Sugars:
Monosaccharides
α-D-Glucose β-D-Fructose β-D-Galactose
Disaccharides
α-Sucrose
α-Maltose
β -Lactose
Common Names of Sugars
–Glucose is blood sugar–Fructose is fruit sugar–Sucrose is table sugar –Lactose is milk sugar–Maltose is malt sugar
Complex Carbohydrates, Part 1
Polysaccharides:Starch (digestible & caloric)
– Alpha linked glucose molecules in starch can be broken apart by the enzyme alpha-amylase to produce energy.
– The glucose units that are released are absorbed into the blood stream.
Complex Carbohydrates, Part 2
Polysaccharides:Fiber (indigestible & noncaloric)
– Beta linked glucose molecules cannot be broken apart by human enzymes so no energy is produced.
– The glucose units are not released and thus fiber is not absorbed.
– Cellulose is the most common type of fiber.
Polysaccharides
Food Sources of Carbohydrates
• Grains, Cereals, & Legumes: Pasta, bread, cold/hot cereal, rice, oats, kidney beans, etc.
• Fruits & Vegetables • Starchy Vegetables: Corn,
potato, peas, acorn squash, etc.
Plant Sources of Carbohydrates
• Simple carbohydrates: Fruit, table sugar, sweets & sugar sweetened cereals.
• Complex carbohydrates: Vegetables, starchy vegetables, grains, legumes, & whole grain cereals.
Animal Food Sources of Carbohydrates
• Milk (& milk products yogurt & cheese) contain lactose.
• Honey contains glucose, fructose & small amounts of other sugars.
• Animal foods usually provide mostly proteins & fats.
• Milk & milk products also provide proteins & varying amounts of fats.
How much carbohydrate do you need?
The Acceptable Macronutrient Distribution Range (AMDR) is:
45-65% of Calories from carbohydrates
≤ 25% of Calories from sugars
How much fiber do you need?
The dietary recommendation for fiber is 1.4 gram per 100 Calories consumed
Alcohol: Carbohydrate like & Drug
Alcohol: CH3CH2OH
• Provides 7 Calories/gram.• Is a carbohydrate related substance.• Lacks nutritional value.• Is a central nervous system (CNS) depressant.• Is considered a drug.• Is commonly ingested.• One serving per day may reduce
heart disease risk but increase cancer risk.
Some Summary Points
• Organic compounds categorized as: simple & complex.
• They provide 4 Calories/gram; except fiber is non-caloric.
• They are the preferred fuel of the body.• Consume 45-65% of Calories from digestible
carbohydrates; ≤ 25% Calories from added sugars; 1.4 grams fiber per 100 Calories consumed.
• Found in plant foods, except animal sources of milk & honey.
• Alcohol is a carbohydrate-like drug providing 7 Calories/gram
References for this presentation are the same as those for this topic found in module 1 of the textbook
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