AGA UMAR TARIQ

1. L E C T U R E R : - U M A R T A R I Q
M S C O T T / A N A E S T H E S I A
CARBOHYDRATES AND FAT

2. CARBOHYDRATES
 Carbohydrates are the sugars, starches, and fiber found
in many foods. Carbohydrates are called simple or
complex, depending on their chemical structure. Simple
carbohydrates include sugars found naturally in foods
such as fruits, vegetables, milk, and milk products.
 Complex carbohydrates are starches and fiber found in
whole-grain breads and cereals, starchy vegetables, and
legume
 Carbohydrates are second major components of food
which is the main source of energy providing about 4
kilo-calories/gram.
 Carbohydrates are composed of carbon, oxygen, and
hydrogen.

3. Source of carbohydrates
1. Starches:- it is the basic to the human diet. It is
found in cereals(rice, wheat), roots and
tubers(potato)
2. Sugars:- free sugars along with starch constitute a
key source of energy e.g. glucose, fructose
3. Cellulose:- it is indigestible part of diet having no
nutritional value but contains dietary fibers helps
in prevention of constipations. It is found in green
leafy vegetables, fruits and cereals.

4. Classification
1. Monosaccharides:- these are the simplest form of
carbohydrates. They contain single saccharide group, a
single sugar molecule i.e. Glucose, galactose, Fructose.
2. Disaccharides:-these type of carbohydrates are
composed of two units of Monosaccharides i.e.
Sucrose (cane sugar), lactose (milk sugar), maltose
(malt sugar).
3. Polysaccharides:- it contains many units of
monosaccharide molecules. These polysaccharides first
broken down into disaccharides, then monosaccharide
and then digested and absorbed in the alimentary tract
e.g. Starch, glycogen, cellulose and pectin

5. Functions
 Main source of energy
 Essential for oxidation of fat and for the synthesis of
certain non essential amino acids
 When consumed in excess they may be converted
into fats and stored in the body in the form of
glycogen.
 Make diet tasty
 They are stored in various tissues where they can be
utilized whenever necessary

6. FAT
 Fat`s are the 3rd major component of food, they are
composed of carbon, hydrogen and oxygen.
 Fat`s are made up of smaller units of fatty acids
 some fats such as ground-nut oil are liquid at room
temperature
 Some fats such as Ghee & Butter are solid at room
temperature

7. Classification
 They are classified into saturated and unsaturated
fats in general animal fats are saturated and
vegetable oil fats are unsaturated
 Visible and invisible fats:- visible fats are those that
we use during cooking i.e. ghee, dalda, vegetable oil
etc.
 Invisible fats are those which we generally do not
take notice off, such as fat in milk, eggs, meat and
fish

8. Sources
 Animal source:- it includes ghee, butter, fat of
meat , fish oil etc.
 Vegetable source:- it includes vegetable oil such
as ground-nut, mustard and coconut oil

9. Functions
 Fats are concentrated source of energy.
 Essential for absorption of vitamin A, D,E and K.
 Fats under the skin helps in maintaining body
temperature.
 Essential fatty acids keep the tissue healthy.
 Essential for the digestion of galactose.
 Makes food tasty