This document summarizes carbohydrates and their role in health and nutrition. It discusses the following key points in 3 sentences: Carbohydrates are made up of sugars and starches and are the primary energy source found in and stored by plants. They provide energy to cells and are classified as simple or complex depending on their molecular structure. The main types of carbohydrates discussed are monosaccharides, disaccharides, and polysaccharides including starch, glycogen, and fiber which have different digestion and roles in the body and health.

1. Health and Nutrition
Friday, March’22 2013

3. Carbohydrate: compounds made up of ......, ......
and ......
Includes starches, sugars and dietary fiber made
and stored in plants
Digestible carbohydrate yields .....kcal/gr

4. • Two forms of digestible carbohydrate occur
naturally in plant foods: starch and sugar.
• Energy on planet Earth comes ultimately from
the sun and its action on plants.
• Using their internal process of photosynthesis,
plants transform the sun’s energy into the
stored fuel form of carbohydrate

7. Functions of Carbohydrate
• Supply energy
• Glycogen = carbohydrate storage
• Protein = sparing action
• Antiketogenic effect
• Heart action
• Central nervous system
“please explain these sentences into your
own homework”

8. Classification of Carbohydrate
Carbohydrate are classified according to the
number of basic sugar or sacharide units that
make up their structure
Monosaccharides Disaccharides Polysaccharides

9. The monosaccharides and disaccharides
are referred to as simple carbohydrate
and polysaccharides are called complex
carbohydrate. Why??
Mentioned many kinds of sweetener that
formed by carbohydrates!

10. Monosakarida
Heksosa Pentosa
Glukosa Ribosa
Fruktosa Xilosa
Galaktosa Arabinosa

11. • Glucose is the common body fuel oxidized by
cells for energy.
• Glucose is the form in which carbohydrate
circulate in the blood.
• Fructose is the sweetest of the simple sugar, is
found naturally in fruits and honey.
• Galactose is not found free in foods but it is
released in the digestion of lactose (milk
sugar) and then converted to glucose in the
liver.

12. Tingkat kemanisan dari monosakarida
Sukrosa 1; fruktosa 1,7; glukosa 0,7;
maltosa 0,4; laktosa 0,2

13. Disakarida
Sukrosa / sakarosa (gula
tebu/ gula bit) :
1 glukosa + 1 fruktosa
Laktosa (gula susu) :
1 glukosa + 1 galaktosa
Maltosa (gula malt) :
1 glukosa + 1 glukosa

14. Physiologic and nutritional significance of
disaccharides
Disaccharide Source Significance
Sucrose Cane and beet sugar,
sorghum, carrots,
pineapples
Hydrolyzed to glucose
and fructose, fuel
source for cells
Lactose Milk Hydrolyzed to glucose
and galactose, fuel
source for cells, used in
milk production in
lactation
Maltose Starch digestion by
amylase, malt and
germinating cereals
Hydrolyzed to glucose,
fuel sources of cells,
can be fermented

15. Polisakarida (karbohidrat kompleks)
• Mengandung smp 3000 unit gula sederhana yang tersusun dalam
bentuk rantai panjang lurus atau bercabang.
• Jenis polisakarida yang penting dlm ilmu gizi : pati, dekstrin,
glikogen dan polisakarida non-pati.
• Pati adalah simpanan KH dlm tumbuhan dan merupakan KH utama
yang dimakan manusia di dunia.
• Pati terutama terdapat dalam padi-padian, biji-bijian dan umbi-
umbian.
• Jenis pati: amilosa (rantai glukosa yang tidak bercabang) dan
amilopektin (bercabang).
• Glikogen: ‘pati hewan’ bentuk simpanan KH dalam tubuh
hewan dan manusia, terutama dalam otot dan hati.

17. Polysaccharides structure

18. Polisakarida non-pati (serat)
• Membentuk struktur dinding sel yang tidak larut dalam air (mirip pati
tetapi tidak mengandung ikatan glikosida)
• Jenis serat pembentuk dinding sel: selulosa, hemiselulosa, lignin, pektin.

19. Health Benefits of Fiber
a. Increases fecal mass and promotes
laxation
b. Binds bile acids and cholesterol
c. Promotes growth of beneficial
colonic microflora
d. Slows rise in blood glucose and
insulin levels

20. What is the differences between dietary fiber
and functional fiber?

21. Sources of carbohydrate

23. Metabolism of Carbohydrate

24. Carbohydrate as a source of energy

25. The more active you are, the more carbohydrates you need.

26. Malnutritions of Carbohydrate
Constipation

27. Konstipasi akut  wasir / hemoroid
• Terlalu banyak duduk atau
berdiri.
• Faktor genetika (keturunan)
• Mengejan terlalu keras saat
buang air besar.
• Wanita hamil dan lanjut usia.
• Lebih rawan terjadi pada
wanita daripada pria
disebabkan karena wanita
lebih sering mengalami
pelebaran pembuluh balik
atau pembuluh vena (misalnya
saat menstruasi atau hamil)
dibandingkan pria.

28. Protein-energy malnutrinition

30. Obesity

31. Diabetes Mellitus (DM)
The American Diabetes Association classifies diabetes
into four categories:
a. Type 1 diabetes (T1DM), formerly called insulin-
dependent diabetes mellitus
b. Type 2 diabetes (T2DM), formerly called noninsulin-
dependent diabetes
c. Gestasional diabetes mellitus (GDM)
d. Impaired glucose tolerance (IGT) and impaired
fasting glucose (IFG)  prediabetes

32. Kriteria Diagnostik Gula Darah (mg/dL)
Bukan Diabetes Pra Diabetes Diabetes
Puasa < 110 110 – 125 > 126
Sewaktu < 110 110 - 199 > 200
PERKENI (Perkumpulan Endokrinologi Indonesia) tahun 2006

33. Cara mencegah Diabetes Mellitus :
• Membiasakan diri untuk hidup sehat
• Biasakan diri berolahraga secara teratur
• Hindari menonton TV atau main komputer terlalu lama
• Jangan mengkonsumsi permen, coklat, atau snack dengan
kandungan garam yang tinggi.
• Hindari makanan siap saji dengan kandungan kadar
karbohidrat dan lemak tinggi.
• Konsumsi sayuran dan buah-buahan.