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!