CarbohydratesCarbohydrates

CARBOHYDRATESCARBOHYDRATES

CarbsProteinFats

60% of our food should come from carbohydrates.

CarbohydratesCarbohydrates

glucose provides energy for the brain and ½ glucose provides energy for the brain and ½ of energy for muscles and tissuesof energy for muscles and tissues

glycogen is stored glucoseglycogen is stored glucose glucose is immediate energyglucose is immediate energy glycogen is reserve energyglycogen is reserve energy

CARBOHYDRATESCARBOHYDRATES Carbohydrates give Carbohydrates give

the body the body energyenergy. . They are the best They are the best source of source of fuelfuel for for the body. the body. Carbohydrates Carbohydrates also help to also help to digestdigest protein and fat. protein and fat.

Carbohydrates also play a vital part of the Carbohydrates also play a vital part of the metabolismmetabolism and and oxidationoxidation of protein of protein

Carbs help feed the brain and nervous Carbs help feed the brain and nervous system and helps keep the body lean.system and helps keep the body lean.

CARBOHYDRATESCARBOHYDRATESIf we eat more If we eat more

carbohydrates carbohydrates than are needed than are needed for energy, the for energy, the extra is stored in extra is stored in the liver or in the the liver or in the tissues as tissues as fatfat..

CarbohydratesCarbohydrates

all all plantplant food food Milk (Milk (LACTOSELACTOSE))

carbohydrates are not equalcarbohydrates are not equal

– simple carbohydratessimple carbohydrates

– complex carbohydratescomplex carbohydrates

Simple CarbohydratesSimple Carbohydrates

sugarssugars

– monosaccharides – single sugarsmonosaccharides – single sugars

– disaccharides – 2 monosaccharidesdisaccharides – 2 monosaccharides

Simple CarbsSimple Carbs monosaccharidesmonosaccharides

– all are 6 carbon hexesall are 6 carbon hexes6 carbons6 carbons12 hydrogens12 hydrogens6 oxygens6 oxygensarrangement differsarrangement differs

–accounts for varying accounts for varying sweetnesssweetness

– glucose, fructose, glucose, fructose, galactosegalactose

DisaccharidesDisaccharides

pairs of the monosaccharidespairs of the monosaccharides– glucose is always presentglucose is always present– 22ndnd of the pair could be fructose, galactose of the pair could be fructose, galactose

or another glucoseor another glucose– taken apart by hydrolysistaken apart by hydrolysis– put together by condensationput together by condensation– hydrolysis and condensation occur with all hydrolysis and condensation occur with all

energy nutrientsenergy nutrients– maltose, sucrose, lactosemaltose, sucrose, lactose

Simple SugarsSimple Sugars

GlucoseGlucose or blood sugar is the basic or blood sugar is the basic source of energy for all living source of energy for all living things. things.

SucroseSucrose or table sugar is made or table sugar is made from sugar beets or sugar cane. from sugar beets or sugar cane.

FructoseFructose is sugar found in fruit, is sugar found in fruit, honey and vegetables. honey and vegetables.

MaltoseMaltose is grain starch broken is grain starch broken down into sugar.down into sugar.

LactoseLactose is milk sugar. is milk sugar.

Complex CarbohydratesComplex Carbohydrates

starches and fibersstarches and fibers polysaccharidespolysaccharides

– chains of monosaccharideschains of monosaccharides

Complex Complex CarbohydratesCarbohydrates

ComplexComplex carbohydrates carbohydrates supply supply longer lastinglonger lasting energy, as well as other energy, as well as other nutrients and fiber that the nutrients and fiber that the body needs. They are a body needs. They are a better choice. better choice.

HydrolysisHydrolysis

breaking a disaccharidebreaking a disaccharide

– water molecule splitswater molecule splits

– occurs during digestionoccurs during digestion

Complex CarbohydratesComplex Carbohydrates

polysaccharidespolysaccharides

– 1.glycogen and 2.starch1.glycogen and 2.starchbuilt entirely of glucosebuilt entirely of glucose

– 3.fiber3.fibervariety of monosaccharides and other variety of monosaccharides and other

carbohydrate derivativescarbohydrate derivatives

GlycogenGlycogen limited in meat and not found in plantslimited in meat and not found in plants

– not an important dietary source of not an important dietary source of carbohydratecarbohydrate

BUTBUT– all glucose is stored as glycogenall glucose is stored as glycogen– long chains allow for long chains allow for hydrolysis and releasehydrolysis and release of energyof energy

StarchesStarches

stored in plant cellsstored in plant cells body hydrolyzes plant starch to glucosebody hydrolyzes plant starch to glucose

STARCHESSTARCHES

StarchStarch in the body breaks down simple in the body breaks down simple sugars. The body has to break down all sugars. The body has to break down all sugar and sugar and starchstarch into glucose to use it. into glucose to use it.

FiberFiber

structural parts of plantsstructural parts of plants

– found in all plant derived foodfound in all plant derived food bonds of fibers cannot be broken down bonds of fibers cannot be broken down

during the digestive processduring the digestive process

– minimal or no energy availableminimal or no energy available

Fiber typesFiber types

cellulosecellulose

pectinspectins ligninslignins resistant starchesresistant starches

– classified as fibersclassified as fibers

– escape digestion and escape digestion and absorptionabsorption

Fiber CharacteristicsFiber Characteristics soluble fibers, viscous, fermentablesoluble fibers, viscous, fermentable

– easily digested by bacteria in coloneasily digested by bacteria in colon

– associated with protection against heart associated with protection against heart disease and diabetesdisease and diabetes lower cholesterol and glucose levelslower cholesterol and glucose levels

– found in legumes and fruitsfound in legumes and fruits

List the two types of fiber and the main List the two types of fiber and the main functions they perform: functions they perform: