Carbohydrates are a major source of energy, providing 4 calories per gram. They are composed of carbon, hydrogen, and oxygen. Plants use photosynthesis to convert carbon dioxide and water into glucose, which is the basic sugar molecule used to form carbohydrates like sugars, starches, and fiber. Carbohydrates provide energy for the body and are useful for fat oxidation, growth of bacteria, vitamin synthesis, mineral absorption, and more. Excess carbohydrates beyond 50-60% of daily calories can be converted to body fat.

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2.  Major component of food which is the main
source of energy; providing 4 Kcal/gm
 In balanced diet, carbohydrates provide 50-
60% of total calories taken.
 In excess, the carbohydrates are converted into
body fat.
 Composed of carbon, hydrogen, and oxygen
and also called saccharide.
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3.  Using the sun’s energy
and the green pigment
in plants called
chlorophyll,
 plants convert carbon
dioxide and water into
glucose and oxygen.
 Glucose is the basic
sugar molecule from
which all carbohydrates
(sugars, starches, and
fiber) are made.
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4.  Energy production in the body (supplies
energy to all part of body)
 Useful in oxidation of fat
 Growth of useful bacteria
 Synthesis of vitamin B complex
 Absorption of minerals
 Prevention of constipation
 Synthesis of non-essential amino acids,
glycoproteins, glycolipids

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7.  Also called simple
sugar because they
cannot be hydrolyzing
further into simple
form.
 Require no Digestion
 Quickly absorbed from
Intestine to Blood and
carried to the Liver

 In Liver Converted into
Glycogen and stored.
 Includes Glucose,
Fructose, Galactose
 Glucose (Dextrose):
Give Energy for body
Activity
It is primary Fuel of
Cell
Produce from Starch.
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8.  Fructose:
Fruit, Honey
Sweetest of Simple Sugar
 Galactose:
Milk Sugar
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9.  gives two molecules of the same or different
molecules of monosacchairdes on hydrolysis.
 Important Disaccharides are Sucrose,
Lactose &Maltose
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10. Disaccharides Product formed on
hydrolysis
Sources
Maltose Glucose + Glucose Corns, germinating
seeds, candies,
beverage
Sucrose Glucose + Fructose Cane sugar, beat
sugar, pineapple
Lactose Glucose + Galactose Milk and milk
products
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11.  Combination of 3-10 molecules of
monosaccharides.
 E.g. maltotriose, saffranin, etc.
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12.  Combination of more than 10 molecules of
monosaccharides.
 2 types
2. Heteropolysaccharides:
• Different molecules of
monosaccharides.
•E.g. mucopolysaccharides,
chitin, heparin, etc.
1. Homopolysaccharides:
•Same molecules of
monosaccharides.
•E.g. starch, insulin,
glycogen, dextrins,
cellulose, etc,
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13.  Large molecule of glucose
 Requires longer to digest
 Tasteless and odorless
 Insoluble in cold water or
alcohol
 Glucose available slower
 E.g.Cereal grains, corn, peas,
potatoes, squash, legumes
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14.  Cellulose is tasteless, odorless and insoluble in
water and most organic solvents.
 Yields glucose upon complete hydrolysis.
 Cannot digests in human and animals
 Important source of "bulk" in the diet, and the
major component of dietary fiber.
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18. 1. Starch: cereals, flours, bread, potato, pulses
roots and tubers.
2. Sugars: white sugar, fruits, honey, milk, soft
drink, glucose etc.
3. Cellulose: indigestible contributes to dietary
fibers.
Fibers includes Cereals, Bran, Outer skin of
Fruits & Vegetables, Brown rice,
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19. • Rich sources: they include pure carbohydrate
foods (sago, tapioca, jaggery and sugar),
cereals and millets and dried fruits.
• Good sources: Pulses, milk powder (full fat),
milk powder (skimmed),roots and tubers
(fresh).
• Fair sources: fresh fruits, animal milk, nuts
and oil seeds and legumes.
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20.  Daily requirements
- Children: 60-250 grams
- Adolescents: 400 grams
- Men: 300 - 700 grams
- Women: 240 - 540 grams
The carbohydrate reserve (glycogen) of a
human adult is about 500
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21. 1. Decrease growth
2. Tissue wasting
3. Metabolic acidosis
4. Weakness
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22.  Mouth :Chewing – Breaks up food
 Saliva – Amylase
 Pancreatic Amylase
 Intestinal Amylase
In mouth
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23.  In Small Intestine
Maltose → Maltase → Glucose + Glucose
Lactose → Lactase → Glucose + Galactose
Sucrose → Surcease → Glucose + Fructose
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24.  The end products of carbohydrates are
glucose, fructose and galactose
 These end products are absorbed from small
intestine to capillaries of blood vessels with
the help of villi
 These end products are absorbed by active
transport (glucose and galactose) and
facilitated diffusion (fructose)
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25.  Calories are used to measure energy. We use
calories to measure how much energy is there in
certain foods. We use calories also to measure
how much energy a person needs(energy
requirements)
 Nutrients that provide calories, and the
amounts are as follows:-
- One Gram of Carbohydrate provides 4 calories.
- One Gram of proteins provides 4 calories.
- One Gram of fats provides 9 calories.
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