Complex carbohydrates are polysaccharides made of long chains of monosaccharides that take longer to digest. They provide most of our energy and include glycogen, fiber, and starch. Glycogen is stored in the liver and muscles. Fiber is structural and cannot be digested. Starch is stored in plants. Simple carbohydrates are sugars made of single or pairs of monosaccharides. Natural sugars like fructose and lactose come from fruits and dairy, while refined sugar lacks nutrients. Enzymes break down carbs into smaller units during digestion from the mouth through the small intestine.

2. Complex Carbohydrates: Polysaccharides (a chain of monosaccharides).
Takes longer to digest and break down. Humans need to get most of their
total energy from Complex Carbohydrates
1. Glycogen: The human storage form of glucose. Stored in the liver and
muscles.
2. Fiber: Threadlike, structural part of plants that cannot be broken down by
human enzymes. Sources: veggies, dry peas, lentils, seeds, nuts, whole
grain products, fruits and beans. 25-35 grams of fiber per day needed.
Benefits: reduces risk of colon cancer, slows digestion and lowers
cholesterol
3. Starch: A form of glucose that is stored in plants. Sources: potatoes, bread
and pasta, rice, corn, wheat.

3. Simple Carbohydrates: Called sugars (although all carbs are sugars). Made of
Monosaccharaides or disaccharides (pairs of monosaccharides.). All monosaccharides are
made of Carbon, Hydrogen, and Oxygen. Monosaccharides have SIX carbon molecules
(Hexoses)
NATURAL SUGARS: These sugars come with foods. In comparison with REFINED sugar,
which is processed, it is healthier. Natural sugar is found in such foods as fruits, while
refined sugar is what you find in a tootsie roll.
1.Monosaccharides: All sugar combinations are based on monosaccharides
a.Glucose: One of the bodies main source of energy, and basically the brain’s
only source of energy. Known as “blood sugar”; all disaccharides have one glucose part.
b. Fructose: the sweetest of the three main monosaccharides.
c. Galactose: the least sweet of the three main monosaccharides
2. Disaccharides: Combinations of monosaccharides.
a. Maltose= glucose + glucose. Malt sugar
b. lactose= glucose + galactose. Milk sugar found in diary prodcuts.
c. Sucrose=glucose+ fructose- Table sugar
3. Enzymes: Chemical substances that can change other substances without being
changed themselves. Most enzymes en in the suffix –ASE. E.g. lactase, maltase, sucrose,
amylase.

4. Carb Digestion:
1. Starts at the mouth when we chew our food.
2. Our gland release an enzyme found in saliva called amylase, that helps break
down carbohydrates into shorter polysaccharides and maltose.
3. Food goes down our GI (gastrointestinal tract), a flexible, muscular tube that runs
down from the mouth, through the stomach, intestines and into the rectum.
4. Nothing important happens in the stomach.
5. Most of the digestion occurs in the small intestine, where the remaining carbs are
further broken down by more enzymes the pancreas produces, such as lactase,
maltase and sucrose.
6. Hydrolysis occurs, this being when water comes in and breaks down molecules
into smaller molecules, specifically maltose.
7. When the compounds have been reduced to monosaccharides, these are
transported to the liver, where they are converted into glucose, glycogen, or any
other compound the body may need. The new compounds enter the boldstream
and are transported to their proper body parts to produce energy for the cells.
8. Peristalsis:, rhythmic muscular contractions that the GI produces.