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CARBOHYDRATESCARBOHYDRATES
Energy for LifeEnergy for Life
NATURE OF CHO3 ?NATURE OF CHO3 ?
BASIC FUEL: STARCHES & SUGARSBASIC FUEL: STARCHES & SUGARS
QUICK-ENERGY FOODQUICK-ENERGY FOOD
MAJOR SOURCE OF ENERGYMAJOR SOURCE OF ENERGY
PRODUCED BY PRODUCED BY PHOTOSYNTHESISPHOTOSYNTHESIS
PHOTOSYNTHTESISPHOTOSYNTHTESIS
Green plants make carbohydrate Green plants make carbohydrate through photosynthesis in the through photosynthesis in the presence of chlorophyll and presence of chlorophyll and sunlight:sunlight:
If you combine water (H2O and If you combine water (H2O and carbon dioxide (CO2) what is the carbon dioxide (CO2) what is the result?result?
H2O + CO2 = CHOH2O + CO2 = CHO
Carbohydrate means = “carbon Carbohydrate means = “carbon and water”and water”
carbon + hydrogen + oxygen = carbon + hydrogen + oxygen = carbohydratecarbohydrate
PHOTOSYNTHESISPHOTOSYNTHESIS
Process in which sun’s energy Process in which sun’s energy becomes part of the glucose becomes part of the glucose molecule = stored energymolecule = stored energy
GROUP DISCUSSION GROUP DISCUSSION ASSIGNMENTASSIGNMENT
What does photosynthesis have to What does photosynthesis have to do with a winter fireplace fire?do with a winter fireplace fire?
Eating an orange?Eating an orange?
A slice of bread?A slice of bread?
DIETARY IMPORTANCE ?DIETARY IMPORTANCE ?
WIDELY AVAILABLEWIDELY AVAILABLE• SOURCES: GRAINS, FRUITS, VEGGIESSOURCES: GRAINS, FRUITS, VEGGIES
EASILY GROWNEASILY GROWN LOW IN COSTLOW IN COST EASILY STOREDEASILY STORED LONG SHELF LIFELONG SHELF LIFE
CLASSIFICATION 0f CLASSIFICATION 0f SUGARSSUGARS
CLASSIFIED ACCORDING TO CLASSIFIED ACCORDING TO NUMBER (#) OF SUGAR UNITESNUMBER (#) OF SUGAR UNITES
• MONO-MONO-SACCHARIDES (SACCHARIDES (11))• DI-DI-SACCHARIDES (SACCHARIDES (22))• POLY-POLY-SACCHARIDES (SACCHARIDES (MANYMANY))
MONOSACCHARIDES MONOSACCHARIDES (single sugars)(single sugars)
1.1. GLUCOSE (dextrose or blood GLUCOSE (dextrose or blood sugar)sugar)
2.2. FRUCTOSE (fruit sugar)FRUCTOSE (fruit sugar)• FROOK = fruit tose = sugarFROOK = fruit tose = sugar
2.2. GALACTOSE (milk sugar)GALACTOSE (milk sugar)• ga lack tosega lack tose
GLUCOSEGLUCOSE
MODERATELY SWEETMODERATELY SWEET EXAMPLE = CORN SYRUPEXAMPLE = CORN SYRUP OLDER NAME = DEXTROSEOLDER NAME = DEXTROSE USED IN IV FLUIDSUSED IN IV FLUIDS ALL OTHER TYPES OF SUGAR ALL OTHER TYPES OF SUGAR
ARE CONVERTED INTO ARE CONVERTED INTO GLUCOSEGLUCOSE
BLOOD GLUCOSE LEVELSBLOOD GLUCOSE LEVELS
NORMAL RANGE = 70-120 mgNORMAL RANGE = 70-120 mg
<70 = HYPOGLYCEMIA<70 = HYPOGLYCEMIA
>120 = HYPERGLYCEMIA>120 = HYPERGLYCEMIA
FRUCTOSEFRUCTOSE
SWEETEST OF THE SIMPLE SUGARSSWEETEST OF THE SIMPLE SUGARS EXAMPLE: HONEY (do NOT give to EXAMPLE: HONEY (do NOT give to
infants = danger of botulism)infants = danger of botulism) USED IN FOOD PROCESSING AND USED IN FOOD PROCESSING AND
SOFT DRINKSSOFT DRINKS HIGH CONCENTRATIONS MAY HIGH CONCENTRATIONS MAY
CAUSE GI DISTURBANCECAUSE GI DISTURBANCE
GALACTOSEGALACTOSE
NOT FOUND FREE IN FOODSNOT FOUND FREE IN FOODS PRODUCED IN HUMAN DIGESTION PRODUCED IN HUMAN DIGESTION
OF LACTOSE (milk sugar)OF LACTOSE (milk sugar) CONVERTED TO GLUCOSE IN LIVER CONVERTED TO GLUCOSE IN LIVER
BUT CAN BE RECONVERTED TO BUT CAN BE RECONVERTED TO GALACTOSE FOR HUMAN MILK GALACTOSE FOR HUMAN MILK PRODUCTIONPRODUCTION
DISACCHRIDESDISACCHRIDES(double sugars)(double sugars)
SUCROSE - table sugarSUCROSE - table sugar
LACTOSE - sugar found in milkLACTOSE - sugar found in milk
MALTOSE - result of starch MALTOSE - result of starch breakdownbreakdown
SUCROSESUCROSEglucose + fructoseglucose + fructose
MOST PREVALENT “TABLE SUGAR”MOST PREVALENT “TABLE SUGAR”
MADE FROM CANE SUGARMADE FROM CANE SUGAR
CONTRIBUTES 30-40% CALORIES CONTRIBUTES 30-40% CALORIES IN AMERICAN DIETIN AMERICAN DIET
LACTOSELACTOSEglucose + galactoseglucose + galactose
SUGAR IN MILKSUGAR IN MILK
LEAST SWEET OF THE DISCCHARIDESLEAST SWEET OF THE DISCCHARIDES
75% OF ADULTS WORLDWIDE ARE 75% OF ADULTS WORLDWIDE ARE LACTOSE INTOLERANT (LACTAID MAY BE LACTOSE INTOLERANT (LACTAID MAY BE HELPFUL)HELPFUL)
CHEESECHEESE
WHEN MILK SOURS, LACTOSE WHEN MILK SOURS, LACTOSE CHANGES FORM AND SEPARATES CHANGES FORM AND SEPARATES INTO WHEY (liquid)INTO WHEY (liquid)
CHEESE MADE FROM SOLID CURD CHEESE MADE FROM SOLID CURD WHICH THEN HAS NO LACTOSEWHICH THEN HAS NO LACTOSE
MALTOSEMALTOSEglucose + glucoseglucose + glucose
COMMERCIAL MALT PRODUCS OF COMMERCIAL MALT PRODUCS OF STARCH BREAK-DOWNSTARCH BREAK-DOWN
GERMINATING CEREAL GRAINSGERMINATING CEREAL GRAINS
POLYSACCHARIDESPOLYSACCHARIDES(STARCH)(STARCH)
1. COMPOSED OF MANY COILS OF 1. COMPOSED OF MANY COILS OF GLYCOSE UNITSGLYCOSE UNITS
2. YIELDS ONLY GLUCOSE WITH 2. YIELDS ONLY GLUCOSE WITH DIGESTIONDIGESTION
3. COOKING SOFTENS AND 3. COOKING SOFTENS AND RUPTURES STARCHRUPTURES STARCH
THICKENING AGENTTHICKENING AGENT
RESISTANT STARCHRESISTANT STARCH
NOT COMPLETELY BROKEN DOWN NOT COMPLETELY BROKEN DOWN DURING DIGESTIONDURING DIGESTION
IN THE COLON ENERGY SALVAGED IN THE COLON ENERGY SALVAGED AS RESULT OF FERMENTATIONAS RESULT OF FERMENTATION
MOST IMPORTANT OF DIETARY CHOMOST IMPORTANT OF DIETARY CHO RECOMMENDED 50-55% TOTAL RECOMMENDED 50-55% TOTAL
KILOCALORIES in diet come from KILOCALORIES in diet come from starchesstarches
SOURCES OF RESISTANT SOURCES OF RESISTANT STARCH = STARCH = COMPLEXCOMPLEX CHOsCHOs
CEREALSCEREALS POTATOESPOTATOES BANANASBANANAS LEGUMESLEGUMES
GLYCOGENGLYCOGEN
STORAGE FORM OF POLYSACCHARIDE IN STORAGE FORM OF POLYSACCHARIDE IN ANIMALSANIMALS
STORED IN LIVER AND MUSCLESSTORED IN LIVER AND MUSCLES
DIETARY CHO NECESSARY TO MAINTAIN TO DIETARY CHO NECESSARY TO MAINTAIN TO PREVENTPREVENT• HYPOGLYCEMIAHYPOGLYCEMIA• KETOACIDOSISKETOACIDOSIS• PROTEIN CATABOLISM PROTEIN CATABOLISM
DEXTRINSDEXTRINS
INTERMEDIATE PRODUCTS OF INTERMEDIATE PRODUCTS OF STARCH BREAKDOWNSTARCH BREAKDOWN
DEXTRINS DEXTRINS
STARCH + H20 = SOLBLE STARCH + MALTOSESTARCH + H20 = SOLBLE STARCH + MALTOSE
SOLUBLE STARCH + H20 = DEXTRINS + MALTOSESOLUBLE STARCH + H20 = DEXTRINS + MALTOSE
DEXTRINS + H20 = MALTOSEDEXTRINS + H20 = MALTOSE
MALTOSE + H20 = MALTOSE + H20 = GLUCOSE + GLUCOSEGLUCOSE + GLUCOSE
OLIGOSACCHARIDESOLIGOSACCHARIDES
SMALL PORTIONS DIGESTED SMALL PORTIONS DIGESTED STARCHSTARCH
USED INFANT & SUPPLIMENTAL USED INFANT & SUPPLIMENTAL FLUIDFLUID
USED IN SPORTS DRINKSUSED IN SPORTS DRINKS
DIETARY FIBERDIETARY FIBER
CELLULOSECELLULOSE
NONCELLULOSENONCELLULOSE
LIGNINLIGNIN
CELLULOSECELLULOSE
1. STIMULATES PERISTALSIS1. STIMULATES PERISTALSIS
2. FRAMEWORK OF PLANTS2. FRAMEWORK OF PLANTS
3. INDIGESTIBLE BY HUMANS3. INDIGESTIBLE BY HUMANS
FORMS OF CRUDE FIBERFORMS OF CRUDE FIBER
CELLULOSECELLULOSE
FRAMEWORK OF PLANTS (stems, seeds, grain FRAMEWORK OF PLANTS (stems, seeds, grain covering, skins & hulls)covering, skins & hulls)
HUMANS CANNOT DIGEST - LACK NECESSARY HUMANS CANNOT DIGEST - LACK NECESSARY DIGESTIVE ENZYMESDIGESTIVE ENZYMES
ADD BULK TO DIETADD BULK TO DIET
AIDS PERISTALSISAIDS PERISTALSIS
NONCELLULOSE NONCELLULOSE POLYSACCHARIDESPOLYSACCHARIDES
HEMICELLULOSE (cell walls)HEMICELLULOSE (cell walls) PECTINSPECTINS GUMSGUMS MUCILAGESMUCILAGES ALGAL SUBSTANCES (seaweed)ALGAL SUBSTANCES (seaweed)
PECTINS, GUM, PECTINS, GUM, MUCILAGES, & ALGAL--MUCILAGES, & ALGAL--Why Important in Diet?Why Important in Diet?
ABSORB WATERABSORB WATER SLOW GASTRIC EMPYTING TIMESLOW GASTRIC EMPYTING TIME WATER SOLUABLE AID IN BINDING WATER SOLUABLE AID IN BINDING
CHOLESTEROL & CONTROLLING CHOLESTEROL & CONTROLLING ITS ABSORPTIONITS ABSORPTION
PREVENT COLON PRESSURE BY PREVENT COLON PRESSURE BY INCREASING BULK = PERISTALSISINCREASING BULK = PERISTALSIS
LIGNINLIGNIN
SANDY TEXTURE OF PEARS & LIMA SANDY TEXTURE OF PEARS & LIMA BEANSBEANS
ONLY NON-SOLUABLE ONLY NON-SOLUABLE NONCARBOHYDRATENONCARBOHYDRATE
LARGE COMPOUND THAT FORMS LARGE COMPOUND THAT FORMS WOODY PARTS OF PLANTSWOODY PARTS OF PLANTS
IN INTESTINE COMBINES WITH BILE IN INTESTINE COMBINES WITH BILE TO FORM INSOLUABLE COMPOUNDTO FORM INSOLUABLE COMPOUND
FIBERSFIBERS
. . . ACT LIKE LITTLE . . . ACT LIKE LITTLE SPONGES THAT HOLD SPONGES THAT HOLD WATER IN THE WATER IN THE INTESTINE!INTESTINE!
FUNTIONS OF FIBERFUNTIONS OF FIBER
BINDING EFFECT ON BINDING EFFECT ON CHOLESTEROL & BILE SALTSCHOLESTEROL & BILE SALTS
EXCESS FIBER BINDS & PREVENTS EXCESS FIBER BINDS & PREVENTS ABSORPTION IRON, ZINC & ABSORPTION IRON, ZINC & CALCIUMCALCIUM
COLON BACTERIA ACTS ON FIBER COLON BACTERIA ACTS ON FIBER TO PRODUCE FATTY ACIDS & GASTO PRODUCE FATTY ACIDS & GAS
FIBER FIBER RECOMMENDATIONSRECOMMENDATIONS
RDA = 20-35 gm/dayRDA = 20-35 gm/day
SUPPLEMENTS NOT APPROPRIATE SUPPLEMENTS NOT APPROPRIATE FOR HEALTH PERSONSFOR HEALTH PERSONS
INCREASE INTAKE OF WHOLE INCREASE INTAKE OF WHOLE GRAINS, VEGETABLES & FRUITSGRAINS, VEGETABLES & FRUITS
FUNCTIONS OF FUNCTIONS OF CARBOHYDRATESCARBOHYDRATES
PRIMARY FUEL FOR THE BODYPRIMARY FUEL FOR THE BODY 50-55% OF DAILY CALORIC INTAKE50-55% OF DAILY CALORIC INTAKE CHO STORES WILL PROVIDE CHO STORES WILL PROVIDE
ENERGY FOR 1/2 DAY OF ENERGY FOR 1/2 DAY OF MODERATE ACTIVITYMODERATE ACTIVITY
MUST BE EATEN REGULARLY MUST BE EATEN REGULARLY
CALORIECALORIE
THE AMOUNT OF HEAT REQUIRED THE AMOUNT OF HEAT REQUIRED TO RAISE I GM OF WATER 1 TO RAISE I GM OF WATER 1
DEGREE CENTIGRADEDEGREE CENTIGRADE
CALORIC VALUECALORIC VALUE
CARBOHYDRATES = 4 CARBOHYDRATES = 4 CALORIES PER GRAMCALORIES PER GRAM
CALCULATIONCALCULATION
CALCULATE THE CALORIC VALUE CALCULATE THE CALORIC VALUE OF 300 grams OF OF 300 grams OF CARBOHYDRATESCARBOHYDRATES
ANSWERANSWER
300 x 4 = 1200 calories300 x 4 = 1200 calories
ANSWERANSWER
300 x 4 = 1200 calories300 x 4 = 1200 calories
HOW MANY CHO HOW MANY CHO CALORIES IN A SMALL CALORIES IN A SMALL RAW APPLE?RAW APPLE?
Answer??Answer??
SPECIAL FUNCTIONS OF SPECIAL FUNCTIONS OF CHO?CHO?
1. GLYCOGEN RESERVES1. GLYCOGEN RESERVES
2. PROTEIN SPARING2. PROTEIN SPARING
3. ANTIKETOGENIC EFFECT3. ANTIKETOGENIC EFFECT
4. CNS FUNCTION4. CNS FUNCTION
DIGESTION OF CHODIGESTION OF CHO
MOUTHMOUTH• MASTICATIONMASTICATION• SALIVARY AMYLASE (salivary gland)SALIVARY AMYLASE (salivary gland)
STOMACHSTOMACH• PERISTALSISPERISTALSIS• NO ENZYME FOR CHO DIGESTIONNO ENZYME FOR CHO DIGESTION• HCL INHIBITS (denatures) SALIVARY HCL INHIBITS (denatures) SALIVARY
AMYLASEAMYLASE
Cont.Cont.
SMALL INTESTINESMALL INTESTINE
• PANCREATIC SECRETIONS: AMYLASEPANCREATIC SECRETIONS: AMYLASE
• INTESTINAL SECRETIONS: SUCRASE, INTESTINAL SECRETIONS: SUCRASE, LACTASE & MALTASELACTASE & MALTASE
ABSORPTIONABSORPTION
ABSORPING STRUCTURESABSORPING STRUCTURES• MUCOSAL FOLDSMUCOSAL FOLDS• VILLIVILLI
– MICROVILLIMICROVILLI– 90% OF FOOD IS ABSORBED90% OF FOOD IS ABSORBED
ROUTES OF ABSORPTIONROUTES OF ABSORPTION
SIMPLE SUGARS ENTER PORTAL SIMPLE SUGARS ENTER PORTAL VEIN AND CARRIED TO LIVERVEIN AND CARRIED TO LIVER
FRUCTOSE & GALACTOSE FRUCTOSE & GALACTOSE CONVERTED TO GLUCOSE IN LIVERCONVERTED TO GLUCOSE IN LIVER
GLUCOSE USED FOR ENERGY GLUCOSE USED FOR ENERGY STORED AS GLYCOGEN OR STORED AS GLYCOGEN OR CONVERTED TO FAT AND STORED CONVERTED TO FAT AND STORED AS ADIPOSE TISSUEAS ADIPOSE TISSUE
FOOD LABELSFOOD LABELS
Contain inportant dietary Contain inportant dietary information:information:• serving sizeserving size• servings per containerservings per container• total caloriestotal calories• carbohydrates (amount and % of RDA carbohydrates (amount and % of RDA
based upon 2,000 caloried dietbased upon 2,000 caloried diet– sugarssugars– dietary fiberdietary fiber
Computing Label CHOComputing Label CHO
Compute:Compute:
• total amount calories from CHO per total amount calories from CHO per servingserving
• percent of total calories from CHO in each percent of total calories from CHO in each servingserving
• amount of diet fiberamount of diet fiber
End of Class Quiz and Peer End of Class Quiz and Peer EvaluationEvaluation
1.1. Complete quiz as a groupComplete quiz as a group
2.2. Complete evaluation of peer Complete evaluation of peer
participationparticipation
ASSIGNMENT for NEXT ASSIGNMENT for NEXT WEEKWEEK
Read Chapter 4 FATSRead Chapter 4 FATS
Drive safely going home!Drive safely going home!