7. Starch
Starch - occurs in vegetable
Source : Cereals and millets (65-85 %)
Roots and tubers (19-35 %)
Occurs - form of granules
Have characteristic shapes
Formed in nature by the condensation of a large number
(4000-15000) of glucose molecules.
Consists - two components called amylase and
amylopectin,
One molecules amylase - 500-5000 glucose
One molecule amylopectin - 50,000-500000 glucose
molecules.
8. Dextrins
Dextrins are polysaccharides formed by
the partial hydrolysis of starch by acids
or amylase.
Glycogen
Glycogen is the serve carbohydrate
found in liver (5-7 per cent) and muscle
(0.5-1 per cent) of animals and man
9. Functions of Carbohydrate
Provide energy for body functions and for doing
work.
Essential for the oxidation of fats
Sparing action on proteins.
They provide the carbon skeleton. For the
synthesis of some non-essential amino acids
Some carbohydrates are present in some tissue
constitutes.
They add flavour to the diet.
10. CHO Digestion and Absorption
CHO of diet –
• consist starch predominantly, sucrose and lactose (from milk),
glycogen (from meat & liver) – varying amounts
• indigestible CHO – Cellulose, hemicellulose, pentosans
Mouth : CHO digestion takes place in mouth. food
remains for short period – little digestion takesplace.
Saliva - alpha amylase.
Also digestion continue in stomach for 10-15 min.
Stomach: Hydrolysis of sucrose form food - takes
place in stomach by HCL
Small Intestine : Greater part of starch digested by
pancreatic amylase – form maltose and isomaltose
11. •Resulting disaccharides (maltose +isomaltose)
with others – digested – release corresponding
monosaccharides
Resulting monosaccharides – absorbed in
small intestine.
12. Metabolism of carbohydrates
Glucose, galactose and fructose - absorbed in
intestines pass through the portal circulation to the
liver.
In the liver - part of the glucose and entire galactose
and fructose are converted into the general circulation
and to the various tissues for being oxidised and used
as energy.
A part of glucose - stored in liver and muscle as
glycogen and same portion of the glucose is converted
into fat sotred in adipse tissue.
13. Over Weight
•Overweight and obesity are defined as abnormal
or excessive fat accumulation
•Body mass index (BMI) is a simple, commonly
used to classify overweight and obesity
•BMI defined as a person's weight in kilograms
divided by the square of his height in meters
(kg/m2).
The WHO definition is:
BMI 25 is overweight
BMI 30 is obesity.
14. Obesity
An increase of BMI 30 is termed obesity
When more energy is taken through food &
less is utilized through activities the
excess energy is converted in fat and
deposited as adipose tissue
15. Causes of obesity
Excessive calories consumption
Endocrine imbalance-thyroid, pituitary
& female hormones
Genetic factors
Dietary habit of the family
16. Diabetes Mellitus
•Diabetes mellitus is a chronic metabolic
disorder
•Inefficiency of the body to utilize glucose may
be partially or completely
• Lack of insulin causes diabetes mellitus
• Insulin helps the body from using energy from
carbohydrate
17. Blood glucose level
Category Fasting Value (mg/dl) Post Prandial
(mg/dl)
Minimum
Value
Maximum
Value
Value 2 hours after
consuming glucose
Normal 70 100 <140
Early Diabetes 101 126 140-200
Established Diabetes >126 - >200
18. symptoms
• Frequent urination (polyuria)
• Excessive thirst (Polydipsia)
•Extreme hunger (polyphagia)
•Unexplained weight loss
• Sudden vision changes
• Tingling or numbness in hands or feet
• Feeling very tired much of the time
• Very dry skin
• Sores that are slow to heal
• More infections than usual
19. Types of diabetes mellitus
Type I and Type II
Type 1 diabetes –
Insulin-dependent diabetes mellitus (IDDM)
or juvenile onset diabetes
A lack of insulin production.
Daily administration of insulin is necessary
Risk factors : autoimmune, genetic &
environmental factors are involved
.
20. Type 2 diabetes
•Non-insulin-dependent diabetes mellitus
(NIDDM) or adult-onset diabetes.
• The body is ineffective use of insulin.
• It is largely the result of excess body weight &
physical inactivity
Risk factors: older age, obesity, family history of
diabetes, prior history of gestational diabetes,
impaired glucose tolerance, physical inactivity,
22. Hyperglycemia
•Hyperglycemia, or high blood sugar is a
condition in which an excessive amount of
glucose circulates in the blood plasma
SYMPTOMS
• Blurry vision
• Headache
• Increased thirst
• Fatigue
• Increased urination
• Dry Mouth
• Large amounts of glucose in blood or urine
23. Sources of CHO
Rice sources CHO (%)
Pure CHO foods (sago, tapioca flour, arrow
root flour, sugar, jaggery)
85-99
Cereals amd millets 63-80
Dried fruits (raisings dates) 67-77
Good Sources
Pulses 56-60
Milk powder full fat 38-49
Milk powder skimmed 54-55
Roots and tubers (fresh) 22-39
Fair sources
Fresh fruits 10-25
Cow’s milk 4
Milk buffalo 4
Nuts and oil seeds 10-25
24. Requirements
Age groups Optimal level of CHO calories as
per cent of total calories
Adults 45-65 (appox. 200-300 g/day)
Expectant and nursing mothers 40-60
Infants (1-12 months) 40-50
Preschool children (1-5 yrs) 40-60
Older children and adolescents 50-70
