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8/2/2019 Nutirition Presentation
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4/24/12
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FUNCTIONS OF CARBOHYDRATES
Provides EnergyNutrient Function
Provides Fiber
Naturally occuring sweeteners
Protein- sparing effect
Sole energy for brain and nerve tissues
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GLYCOGEN: STORINGCARBOHYDRATES
Carbohydrate stored in theliver and in the muscles
Muscles = 150 grams(600calories)
Liver = 90 grams (360
calories)
oGLYCOGENESIS
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METABOLISM
Primary Aspect : maintainanceof Blood Glucose level ( 70-
120 mg/dl)Dietary starches, simplecarbohydrates, glycogen,
metabolites (lactic and pyruvicacid)
GLYCOGENOLYSIS
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DISACCHARIDES
1. SUCROSE
formed from the pairing of units ofglucose and fructose
table sugar
An additive in commerciallyprocessed sweeten fruit drinks
SOURCES: sugar cane, sugarbeets, fruits
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2. MALTOSE
Two units of glucose are linked
malt sugar
Available when grains are aboutto germinate and the plant starchis broken down to maltose
DIASTASEBeer production, other malt
beverages
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Contn.
3. DEXTROSE
glucose produced after the hydrolysisof cornstarch
Commonly used in food production
4. LACTOSE
milk sugar7.5% =humans milk
4.5 % = cows milk
composed of Glucose and galactose
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Contn..
5. HONEY
Made from plant nectar
Contains vitamins, minerals,
flavanoids and phytochemicals1 tbp 64 kcal ; 1 tbp table sugar
= 46 kcal
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Contn.
6. HIGH FRUCTOSE CORN SYRUPIntensely sweet
Manufactured enzymatically by
changing glucose in cornstarch tofructose
Added to canned and frozen fruits
Penetrates fruits easily andpreserves the natural form, flavorand color
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POLYSACCHARIDES
Complex carbohydrates
Many units of monosaccharide heldtogether by different kinds of chemical
bonds1. STARCH
Worlds most abundant and cheap formof carbohydrate
Storage form of carbohydrate in plant
SOURCES: grains, legumes, vegetablesand fruits
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CONTN:
Complete hydrolysis of Starch =yields Glucose
Partial Hydrolysis = yieldsDEXTRIN and MALTOSE
DEXTRIN = intermediate productof starch digestion
= can be digested into Glucose byenzyme called ISOMALTASE
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2. FIBERS
Consists of substances in plantfoods including carbohydrates andlignin that, for the most part,
cannot be digested by humans.Cannot be broken down by Human
digestive enzymes; doesnt providenutrients and kcal
Provides bulk that thickens chymeand eases the work of GI musclesthat regulate movement of food
mass (BROOM)
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HEALTH EFFECTS
Prevents the following:
1. Obesity
2. Constipation3. Diverticular Disease
4. Colon Cancer
5. Heart Disease
6. Diabetes Mellitus
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Food sources:
Wheat and wheat products-wheatbread, wheat bran, whole wheat pasta,wheat flour
Vegetables
Seeds, popcorn
Nuts, peanut butter
Whole grains oatmeal
Fruits apples, citrus fruits, bananas,pears , grapes
Corn, carrots
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Food sources
About2g/serving
About3g/serving
About4g/serving ormore
Apricot Apple with skin Baked beans
Banana Corn Bran cereals
Blueberries Orange Kidney beansBroccoli Pears Lentils
Carrot Peas Navy beans
Cauliflower Potatoes with
skin
Whole wheat
spaghettiGrapefruit Raisins
Oatmeal Shredded wheatcereal
Peach Strawberries
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fats
Refers to the chemical groupcalled LIPIDS
Composed of C,H,O ; insoluble inwater
3 Classifications:
1. Fats ( triglycerides)
2. Fat-related substances ofphospholipids
3. Sterols
o FUNCTIONS :
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FOOD FUNCTIONS
1. SOURCE OF ENERGY
2. PALATIBILITY
3. SATIETY AND SATIATION
4. FOOD PROCESSING
. EMULSIFIER = a substance that works bybeing soluble in water and fat at the sametime
5. NUTRIENT SOURCE
. Some fats contain or transport the fat-soluble nutrients of Vit. ADEK and essential
fatty acids
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Regulates body functions such as
1. BP
2. Blood clotting through plateletaggregation
3. Gastric acid secretions
4. Muscle secretions
. DEFICIENCY
1. Lesions
2. Scaliness
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2. PHYSIOLOGIC FUNCTIONS
1.
STORED ENERGY2. ORGAN PROTECTION
3. TEMPERATURE REGULATOR
4. INSULATION
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VITAMINS