carbohydrates

1. CChhaapptteerr 22
Carbohydrates
Mosby items and derived items © 2006 by Mosby, Inc. Slide 1

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CChhaapptteerr 22
LLeessssoonn 22..11

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KKeeyy CCoonncceeppttss
• Carbohydrate foods provide practical energy
(calorie) sources because of their availability,
relatively low cost, and storage capacity.
• Carbohydrate structures vary from simple to
complex, so they can provide both quick and
extended energy for the body.

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IImmppoorrttaannccee ooff CCaarrbboohhyyddrraatteess
• Basic fuel source
• Widely available and easily grown
• Relatively low in cost
• Easily stored

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CCllaasssseess ooff CCaarrbboohhyyddrraatteess
• Monosaccharides
 Glucose
 Fructose
 Galactose
(Cont'd…)

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CCllaasssseess ooff CCaarrbboohhyyddrraatteess
(…Cont’d)
• Disaccharides
 Sucrose
 Lactose
 Maltose
(Cont'd…)

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CCllaasssseess ooff CCaarrbboohhyyddrraatteess
(…Cont’d)
• Polysaccharides
 Starch
 Glycogen

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8
SSuummmmaarryy ooff CCaarrbboohhyyddrraattee
CCllaasssseess

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CChhaapptteerr 22
LLeessssoonn 22..22

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KKeeyy CCoonncceeppttss
• Dietary fiber, an indigestible carbohydrate,
serves separately as a body regulatory agent.
• Carbohydrate foods provide practical energy
(calorie) sources because of their availability,
relatively low cost, and storage capacity.

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DDiieettaarryy FFiibbeerr
• Not digestible
• Important in health promotion and disease
prevention
• Cellulose
 Remains undigested in the GI tract and
provides bulk to a diet
 Bulk helps move the food mass through the
intestine

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DDiieettaarryy FFiibbeerr
(…Cont’d)
• Noncellulose polysaccharides
 Absorb water and swell to a larger bulk
• Lignin
 Only noncarbohydrate type of dietary fiber
(Cont'd…)

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DDiieettaarryy FFiibbeerr
(…Cont’d)
• Divided into two groups based on solubility
• Dietary fiber provided in whole grains,
legumes, vegetables, fruits
• Many health organizations recommend
increasing intake of dietary fibers
(Cont'd…)

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DDiieettaarryy FFiibbeerr
(…Cont’d)
• Sudden increases can result in gas, bloating,
constipation
• Excessive amounts of dietary fiber can trap
small amounts of minerals and prevent
absorption into GI tract

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SSuummmmaarryy ooff DDiieettaarryy FFiibbeerr
CCllaasssseess

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OOtthheerr SSwweeeetteenneerrss
• Nutritive sweeteners
 Sugar alcohols (sorbitol, mannitol, xylitol)
• Nonnutritive sweeteners
 Artificial sweeteners in food

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SSwweeeettnneessss ooff SSuuggaarrss aanndd
AArrttiiffiicciiaall SSwweeeetteenneerrss

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EEnneerrggyy FFuunnccttiioonn ooff
CCaarrbboohhyyddrraatteess
• Basic fuel supply
 Energy for physical activities and all work of
body cells
• Reserve fuel supply
 Provided by glycogen
 Maintains normal blood glucose level

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T Special Tiissssuuee FFuunnccttiioonnss ooff
CCaarrbboohhyyddrraatteess
• Liver
 Glycogen reserves protect cells from
depressed metabolic function
• Protein and fat
 Carbohydrates regulate proteins and fat
(Cont'd…)

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T Special Tiissssuuee FFuunnccttiioonnss ooff
CCaarrbboohhyyddrraatteess
(…Cont’d)
• Heart
 Glycogen is vital emergency fuel for heart
muscle
• Central nervous system
 Brain dependent on minute-to-minute supply
of glucose

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FFoooodd SSoouurrcceess ooff
CCaarrbboohhyyddrraatteess
• Starches
 Provide fundamental complex carbohydrates
• Sugars
 High-sugar diets carry health risks

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CCaarrbboohhyyddrraattee CCoonntteenntt ooff
FFooooddss
(Cont'd…)

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CCaarrbboohhyyddrraattee CCoonntteenntt ooff
FFooooddss
(…Cont’d)

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Digestion ooff CCaarrbboohhyyddrraatteess
• Mouth
 Mechanical or muscle functions break food
mass into smaller particles
• Stomach
 Peristalsis continues mechanical digestive
process
(Cont'd…)

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Digestion ooff CCaarrbboohhyyddrraatteess
(…Cont’d)
• Small intestine
 Peristalsis continues mechanical digestions
 Pancreatic secretions
 Intestinal secretions

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SSuummmmaarryy ooff CCaarrbboohhyyddrraattee
DDiiggeessttiioonn

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BBooddyy NNeeeeddss ffoorr
CCaarrbboohhyyddrraatteess
• Dietary Reference Intakes
 45%-65% of adult’s total caloric intake should
come from carbohydrate foods
 Limit sugar to no more than 25% of calories
consumed
• Dietary Guidelines for Americans
 Does not outline specifics for caloric
consumption or where kilocalories should
come from