1. CARBOHYDRATES
Energy for Life

2. NATURE OF CHO3 ?
 BASIC FUEL: STARCHES & SUGARS
 QUICK-ENERGY FOOD
MAJOR SOURCE OF ENERGY
 PRODUCED BY PHOTOSYNTHESIS

3. PHOTOSYNTHTESIS
 Green plants make carbohydrate through
photosynthesis in the presence of
chlorophyll and sunlight:
 If you combine water (H2O and carbon
dioxide (CO2) what is the result?

4. H2O + CO2 = CHO
Carbohydrate means = “carbon and water”
 carbon + hydrogen + oxygen = carbohydrate

5. PHOTOSYNTHESIS
 Process in which sun’s energy becomes
part of the glucose molecule = stored
energy

6. GROUP DISCUSSION ASSIGNMENT
 What does photosynthesis have to do with
a winter fireplace fire?
 Eating an orange?
 A slice of bread?

7. DIETARY IMPORTANCE ?
 WIDELY AVAILABLE
• SOURCES: GRAINS, FRUITS, VEGGIES
 EASILY GROWN
 LOW IN COST
 EASILY STORED
 LONG SHELF LIFE

8. CLASSIFICATION 0f SUGARS
 CLASSIFIED ACCORDING TO NUMBER (#) OF
SUGAR UNITES
• MONO-SACCHARIDES (1)
• DI-SACCHARIDES (2)
• POLY-SACCHARIDES (MANY)

9. MONOSACCHARIDES
(single sugars)
 1. GLUCOSE (dextrose or blood sugar)
 2. FRUCTOSE (fruit sugar)
• FROOK = fruit tose = sugar
 2. GALACTOSE (milk sugar)
• ga lack tose

10. GLUCOSE
 MODERATELY SWEET
 EXAMPLE = CORN SYRUP
 OLDER NAME = DEXTROSE
 USED IN IV FLUIDS
 ALL OTHER TYPES OF SUGAR ARE CONVERTED
INTO GLUCOSE

11. BLOOD GLUCOSE LEVELS
 NORMAL RANGE = 70-120 mg
 <70 = HYPOGLYCEMIA
 >120 = HYPERGLYCEMIA

12. FRUCTOSE
 SWEETEST OF THE SIMPLE SUGARS
 EXAMPLE: HONEY (do NOT give to infants =
danger of botulism)
 USED IN FOOD PROCESSING AND SOFT DRINKS
 HIGH CONCENTRATIONS MAY CAUSE GI
DISTURBANCE

13. GALACTOSE
 NOT FOUND FREE IN FOODS
 PRODUCED IN HUMAN DIGESTION OF LACTOSE
(milk sugar)
 CONVERTED TO GLUCOSE IN LIVER BUT CAN BE
RECONVERTED TO GALACTOSE FOR HUMAN
MILK PRODUCTION

14. DISACCHRIDES
(double sugars)
 SUCROSE - table sugar
 LACTOSE - sugar found in milk
 MALTOSE - result of starch breakdown

15. SUCROSE
glucose + fructose
 MOST PREVALENT “TABLE SUGAR”
 MADE FROM CANE SUGAR
 CONTRIBUTES 30-40% CALORIES IN
AMERICAN DIET

16. LACTOSE
glucose + galactose
 SUGAR IN MILK
 LEAST SWEET OF THE DISCCHARIDES
 75% OF ADULTS WORLDWIDE ARE LACTOSE
INTOLERANT (LACTAID MAY BE HELPFUL)

17. CHEESE
 WHEN MILK SOURS, LACTOSE CHANGES FORM
AND SEPARATES INTO WHEY (liquid)
 CHEESE MADE FROM SOLID CURD WHICH THEN
HAS NO LACTOSE

18. MALTOSE
glucose + glucose
COMMERCIAL MALT PRODUCS OF STARCH
BREAK-DOWN
GERMINATING CEREAL GRAINS

19. POLYSACCHARIDES
(STARCH)
 1. COMPOSED OF MANY COILS OF GLYCOSE
UNITS
 2. YIELDS ONLY GLUCOSE WITH DIGESTION
 3. COOKING SOFTENS AND RUPTURES STARCH
 THICKENING AGENT

20. RESISTANT STARCH
 NOT COMPLETELY BROKEN DOWN DURING
DIGESTION
 IN THE COLON ENERGY SALVAGED AS RESULT OF
FERMENTATION
 MOST IMPORTANT OF DIETARY CHO
 RECOMMENDED 50-55% TOTAL KILOCALORIES
in diet come from starches

21. SOURCES OF RESISTANT STARCH =
COMPLEX CHOs
 CEREALS
 POTATOES
 BANANAS
 LEGUMES

22. GLYCOGEN
 STORAGE FORM OF POLYSACCHARIDE IN ANIMALS
 STORED IN LIVER AND MUSCLES
 DIETARY CHO NECESSARY TO MAINTAIN TO PREVENT
• HYPOGLYCEMIA
• KETOACIDOSIS
• PROTEIN CATABOLISM

23. DEXTRINS
INTERMEDIATE PRODUCTS OF STARCH
BREAKDOWN

24. DEXTRINS
 STARCH + H20 = SOLBLE STARCH + MALTOSE
 SOLUBLE STARCH + H20 = DEXTRINS + MALTOSE
 DEXTRINS + H20 = MALTOSE
 MALTOSE + H20 = GLUCOSE + GLUCOSE

25. OLIGOSACCHARIDES
 SMALL PORTIONS DIGESTED STARCH
 USED INFANT & SUPPLIMENTAL FLUID
 USED IN SPORTS DRINKS

26. DIETARY FIBER
 CELLULOSE
 NONCELLULOSE
 LIGNIN

27. CELLULOSE
 1. STIMULATES PERISTALSIS
 2. FRAMEWORK OF PLANTS
 3. INDIGESTIBLE BY HUMANS
 FORMS OF CRUDE FIBER

28. CELLULOSE
 FRAMEWORK OF PLANTS (stems, seeds, grain covering,
skins & hulls)
 HUMANS CANNOT DIGEST - LACK NECESSARY DIGESTIVE
ENZYMES
 ADD BULK TO DIET
 AIDS PERISTALSIS

29. NONCELLULOSE POLYSACCHARIDES
 HEMICELLULOSE (cell walls)
 PECTINS
GUMS
 MUCILAGES
 ALGAL SUBSTANCES (seaweed)

30. PECTINS, GUM, MUCILAGES, &
ALGAL--Why Important in Diet?
 ABSORB WATER
 SLOW GASTRIC EMPYTING TIME
WATER SOLUABLE AID IN BINDING
CHOLESTEROL & CONTROLLING ITS
ABSORPTION
 PREVENT COLON PRESSURE BY INCREASING
BULK = PERISTALSIS

31. LIGNIN
 SANDY TEXTURE OF PEARS & LIMA BEANS
 ONLY NON-SOLUABLE NONCARBOHYDRATE
 LARGE COMPOUND THAT FORMS WOODY
PARTS OF PLANTS
 IN INTESTINE COMBINES WITH BILE TO FORM
INSOLUABLE COMPOUND

32. FIBERS
. . . ACT LIKE LITTLE SPONGES
THAT HOLD WATER IN THE
INTESTINE!

33. FUNTIONS OF FIBER
 BINDING EFFECT ON CHOLESTEROL & BILE
SALTS
 EXCESS FIBER BINDS & PREVENTS
ABSORPTION IRON, ZINC & CALCIUM
 COLON BACTERIA ACTS ON FIBER TO PRODUCE
FATTY ACIDS & GAS

34. FIBER RECOMMENDATIONS
 RDA = 20-35 gm/day
 SUPPLEMENTS NOT APPROPRIATE FOR HEALTH
PERSONS
 INCREASE INTAKE OF WHOLE GRAINS,
VEGETABLES & FRUITS

35. FUNCTIONS OF CARBOHYDRATES
 PRIMARY FUEL FOR THE BODY
 50-55% OF DAILY CALORIC INTAKE
 CHO STORES WILL PROVIDE ENERGY FOR 1/2
DAY OF MODERATE ACTIVITY
MUST BE EATEN REGULARLY

36. CALORIE
 THE AMOUNT OF HEAT REQUIRED TO RAISE I GM
OF WATER 1 DEGREE CENTIGRADE

37. CALORIC VALUE
CARBOHYDRATES = 4 CALORIES PER
GRAM

38. CALCULATION
 CALCULATE THE CALORIC VALUE OF 300 grams
OF CARBOHYDRATES

39. ANSWER
 300 x 4 = 1200 calories

40. ANSWER
 300 x 4 = 1200 calories

41. HOW MANY CHO CALORIES IN A
SMALL RAW APPLE?
 Answer??

42. SPECIAL FUNCTIONS OF CHO?
 1. GLYCOGEN RESERVES
 2. PROTEIN SPARING
 3. ANTIKETOGENIC EFFECT
 4. CNS FUNCTION

43. DIGESTION OF CHO
MOUTH
• MASTICATION
• SALIVARY AMYLASE (salivary gland)
 STOMACH
• PERISTALSIS
• NO ENZYME FOR CHO DIGESTION
• HCL INHIBITS (denatures) SALIVARY AMYLASE

44. Cont.
 SMALL INTESTINE
• PANCREATIC SECRETIONS: AMYLASE
• INTESTINAL SECRETIONS: SUCRASE, LACTASE &
MALTASE

45. ABSORPTION
 ABSORPING STRUCTURES
• MUCOSAL FOLDS
• VILLI
– MICROVILLI
– 90% OF FOOD IS ABSORBED

46. ROUTES OF ABSORPTION
 SIMPLE SUGARS ENTER PORTAL VEIN AND
CARRIED TO LIVER
 FRUCTOSE & GALACTOSE CONVERTED TO
GLUCOSE IN LIVER
 GLUCOSE USED FOR ENERGY STORED AS
GLYCOGEN OR CONVERTED TO FAT AND STORED
AS ADIPOSE TISSUE

47. FOOD LABELS
 Contain inportant dietary information:
• serving size
• servings per container
• total calories
• carbohydrates (amount and % of RDA based
upon 2,000 caloried diet
– sugars
– dietary fiber

48. Computing Label CHO
 Compute:
• total amount calories from CHO per serving
• percent of total calories from CHO in each
serving
• amount of diet fiber

49. End of Class Quiz and Peer
Evaluation
 1. Complete quiz as a group
 2. Complete evaluation of peer
 participation

50. ASSIGNMENT for NEXT WEEK
 Read Chapter 4 FATS
 Drive safely going home!