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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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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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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