1. Chapter 5 Carbohydrates
Objective
1. Describe the three types of carbohydrates

2. What comes to mind when you think of carbohydrates?

3. Carbohydrates
carbohydrates: one of the six classes of nutrients that includes sugars, starches and fibers. The body’s main source of energy
Except for the natural sugar in milk, nearly all carbohydrates come from plant sources.

4. Three Types of Carbohydrates
Monosaccharides
Disaccharides
Polysaccharides

5. Carbohydrates are made of three common chemical elements:
Carbon
Hydrogen
Oxygen
These elements are bonded together to form saccharides, or sugar units
These elements can be combined in several ways—the arrangement of the elements determines the type of sugar unit.

6. Monosaccharides Three Types of Monosaccharides
Carbohydrates composed of single sugar units
Are the smallest carbohydrate molecules
Three Types of Monosaccharides
Glucose
Fructose
Galactose

7. Monosaccharides Glucose Fructose Galactose
Also known as blood sugar because it circulates in the bloodstream
It is the body’s source of energy
Fructose
Has the sweetest taste
Occurs naturally in fruits and honey
Galactose
Does not occur alone as a monosaccharide in foods
It is bonded to glucose—together these 2 monosaccharides form the sugar in milk

8. Disaccharides Made up of two sugar units
The body splits disaccharides into monosaccharides during digestion
Three Types of Disaccharides
Sucrose
Maltose
Lactose

9. Disaccharides Sucrose Sugar you use in recipes or add to foods
Made up of one glucose molecule and one fructose molecule that are bonded together
Examples: beet sugar, cane sugar, molasses and maple sugar

10. Disaccharides Lactose Maltose Found in milk
Made up of one glucose molecule and one galactose molecule bonded together
Serves as a source of energy for breastfed infants
Maltose
Made up of two glucose molecules that are bonded together
Formed during the digestion of starch
Can also be found in certain grains such as malt

11. All the mono-and disaccharides are collectively referred to as sugars.
Note:
All the mono-and disaccharides are collectively referred to as sugars.

12. Polysaccharides Carbohydrates that are made up of many sugars
Must be broken down during digestion
Types of Polysaccharides
Fibers
Starches

13. Polysaccharides Starch Storage form of energy in plants
Made of many glucose molecules that are bonded together
Examples: grain products (breads & cereals), starchy vegetables (corn, potatoes & legumes)

14. Found only in plant foods Examples: cellulose, gums and pectin
Polysaccharides
Fibers
Polysaccharides that are make up the tough, fibrous cell walls of plants
Found only in plant foods
Human digestive enzymes cannot digest fibers, but bacteria in the digestive tract can break down some fibers—therefore, fibers provide almost no energy
Examples: cellulose, gums and pectin

15. Simple vs. Complex Carbohydrates
Simple Carbohydrates
Mono-and disaccharides
Foods that are high in simple sugars
Examples: table sugar, candy, syrups and soft drinks

16. Simple vs. Complex Carbohydrates
Polysaccharides
Foods that are high in starch and fiber
Examples: breads, cereals, rice, pasta & vegetables

17. Simple vs. Complex Carbohydrates
Choosing food sources of complex carbohydrates and fewer sources of simple carbohydrates has health and nutrition benefits.
Stayed tuned to learn why!!!

18. Hint……
Pop Quiz
STUDY!!!!!!!!!!!!!

19. Objectives List the functions of carbohydrates.
Explain how the body uses carbohydrates.

20. Review
Take 5-10 minutes to review your notes from yesterday for a pop quiz!!!

21. Objectives List the functions of carbohydrates.
Explain how the body uses carbohydrates.

22. Four Key Functions of Carbohydrates
Provide energy
Spare proteins
Assist in the breakdown of fats
Provide bulk in the diet

23. Functions of Carbohydrates: Provide Energy
your body’s top priority is to provide enough energy for all cellular activities needed to sustain life
carbohydrates are the preferred source of energy
WHY?
Because your body can use them efficiently as a fuel supply
If your diet does not provide enough carbohydrates, your body will
draw mainly upon proteins for fuel needs

24. Functions of Carbohydrates: Spare Proteins
Background Information:
if needed, your body can use proteins as an energy source
your body is less efficient in using proteins
if you eat too little carbohydrates, your body will use proteins for its major functions
By eating adequate amounts of carbohydrates, you spare the proteins—this means you allow the proteins to be used for their more vital roles

25. Functions of Carbohydrates: Break Down Fats
If the diet is too low in carbohydrates, the body cannot completely break down fats
Incompletely broken down fats form compounds called ketone bodies
Ketone bodies collect in the blood stream and become acidic—causing damage to cells and organs (ketosis)

26. Functions of Carbohydrates: Provide Bulk in the Diet
fiber is the carbohydrate responsible for this task
fiber helps promote normal digestion and elimination of body wastes
fiber swells and makes you feel full
fiber also slows the rate at which the stomach empties

27. Functions of Carbohydrates: Provide Bulk in the Diet
Benefits of Fiber in the Diet:
Prevent appendicitis
Decrease risk of heart and artery disease
Lower risk of colon cancer
Controls diabetes
soluble fiber: dissolves in water and develops a gel-like consistency—it helps lower blood cholesterol levels
Example: oat bran, legumes
insoluble fiber: does not dissolve in water—it helps reduce the risk of certain cancers
Example: wheat bran and whole grains

28. How Your Body Uses Carbohydrates
all carbohydrates must in the form of glucose for your cells to use them as energy sources
to get them in this form, your digestive systems first breaks down all poly-and disaccharides into monosaccharides

29. How Your Body Uses Carbohydrates
The monosaccharides are small enough to move across the intestinal wall into the blood
They travel via the blood to the liver
Any fructose and galactose in the blood is converted to glucose in the liver

30. Objectives 2. Use food labels to meet your carbohydrate needs.
1. Explain how your body uses carbohydrates.
2. Use food labels to meet your carbohydrate needs.

31. Pop Quiz Besides providing energy, name 1 function of carbohydrates.
T/F All carbohydrates must in the form of glucose for your cells to use them as energy sources.
T/F Your digestive systems does not have to break down all poly-and disaccharides into monosaccharides to use as energy.
Monosaccharides travel via the blood to the _____.
Any fructose and galactose in the blood is converted to _____ in the liver.
Bonus: Why are carbohydrates the preferred source of energy?

32. How Your Body Uses Carbohydrates
When the amount of glucose in the blood rises, a hormone called insulin is released from the pancreas.
hormones: chemicals produced in the body and released into the bloodstream to regulate specific body processes
insulin: helps the body decrease blood glucose back to a normal level

33. How Your Body Uses Carbohydrates
Insulin triggers body cells to burn glucose for energy
Insulin also causes muscles and the liver to store energy
If the cells do not have immediate energy needs, they store the glucose—the glucose is converted to glycogen

34. How Your Body Uses Carbohydrates
glycogen: the body’s storage form of glucose
2/3 is stored in your muscles for using during muscular activity
1/3 is stored in the liver for use by the rest of the body

35. How Your Body Uses Carbohydrates
your liver can store only a limited amount of glycogen
if you eat more carbohydrates than your body can immediately use or store as glycogen, your liver will convert the excess carbohydrates into fat
Note: fat stores cannot be converted back into glucose

36. Meeting Your Carbohydrate Needs
Two Categories of Sugars
Sugars that occur naturally in foods
Sugars added to foods at the table or during processing

37. Meeting Your Carbohydrate Needs: Sugars
Sugars that occur naturally in foods
Generally accompanied by other nutrients in foods—therefore they do not cause great concern among nutrition experts
Examples: lactose in milks and fructose in fruit

38. Meeting Your Carbohydrate Needs: Sugars
Sugars added to foods at the table or during processing
Sometimes called refined sugars
They come from such sources as sugar cane, sugar beets and corn
Refined sugars function as more than sweetening agents—they are added to increase bulk or aid in browning
refined sugars: carbohydrate sweeteners that are separated from their natural sources for use as food additives

39. Meeting Your Carbohydrate Needs: Sugars
What foods are full of refined sugars?
Many processed foods are high in added sugars—an excellent source of simple carbohydrates, but contributes no other nutrients to foods (increases calories without increasing nutrients).
Reduced fat and fat-free products are high in added sugars
**Manufacturers add sugar when removing fat

40. Meeting Your Carbohydrate Needs: Starches
Starches are the preferred source of fuel for your diet.
Your body can burn them efficiently for energy and they have greater satiety value than simple sugars.
Many starchy foods are also excellent sources of vitamins, minerals and fiber.

41. Meeting Your Carbohydrate Needs: Fiber
Determining fiber needs
Take your age and add 5 to determine how many grams of fiber you should include in your diet daily
Example: if you are 15 years old,
15+5= 20 grams of fiber per day
Use this formula to age 20, then aim for 25 to 35 grams of fiber per day

42. Meeting Your Carbohydrate Needs: Fiber
How to increase your fiber intake
Choose whole grain products
Use fiber supplements
supplement: a concentrated source of a nutrient, usually in a pill, liquid or powder form
Increase your intake of fiber slowly and drink plenty of water.

43. Using Food Labels to Meet Your Carbohydrate Needs
Grams of sugars listed on a Nutrition Facts panel include both naturally occurring and added sugars—you need to do some further reading to identify foods that are high in refined sugars.
Read list of ingredients on label—ingredients are listed in order of weight, with the most predominant ingredient being listed first.
Only added sugars will be listed as ingredients.
Check to see if more than one type of sugar is listed—these are both indications that a product is high in refined sugars.

44. Using Food Labels to Meet Your Carbohydrate Needs
Examples of refined sugars
brown sugar
corn sweetener
corn syrup
dextrose
fructose
glucose
invert sugar
sucrose
lactose
maltose
honey
molasses
sugar

45. Health Questions Related to Carbohydrates
Are starchy foods fattening?
Gram per gram, carbohydrates have the same amount of calories (4) as protein and less than half the calories of fat (9)
People think starchy foods are fattening because how they are served
Example: potato, pasta

46. Health Questions Related to Carbohydrates
Is sugar a hazard to your teeth?
There is a clear connection between sweets and dental caries (tooth decay).
People who eat more sugar are likely to have a higher incidence of tooth decay HOWEVER starches can promote tooth decay also.
Bacteria in the mouth feed on carbohydrates to form a sticky substance called plaque that clings to teeth—as the bacteria grows, they produce acid that eats away the protective tooth enamel, forming pits in the teeth. In time, these pits can deepen into cavities.

47. Health Questions Related to Carbohydrates
The risk of tooth decay depends on two main factors:
the type of food you eat
when you eat it
Sticky foods tend to cling to teeth making them more harmful than foods that are quickly swallowed and removed from contact with the teeth.
Sugars and starches eaten between meals tend to be more harmful because they tend to remain in the mouth for longer periods.

48. Objective
1. Evaluate the role of carbohydrates in a variety of health issues.

49. Review What are supplements? What is another word for tooth decay?
Your liver will convert
excess carbohydrates
into _____.
What is the body’s storage form of glucose?
What are supplements?
What hormone is released when glucose levels in the blood rise?
What foods are
full of refined sugars?
Why?
What is another word for tooth decay?

50. Health Questions Related to Carbohydrates
Does sugar cause hyperactivity?
hyperactivity: a condition in which a person seems to be in constant motion and is easily distracted
Researchers have conducted many studies but have found NO proof that consuming sugars causes behavior changes in most people.
Sugar only gives children energy needed to fuel activity.

51. Health Questions Related to Carbohydrates
Is sugar addictive?
Some people seem to crave sweets all the time—some believe this type of craving qualifies as an addiction, or habitual need.
Experiments have shown that if animals have a poorly balanced diet, they will eat excessive amounts of sugar.
Research has shown people are born with a preference for sweet-tasting foods.
Researchers think the need for sugar is more psychological than physiological—in other words, people eat sweets because they enjoy them, not because they are addicted to them.

52. sugar and starch convert to glucose which enters the bloodstream
Diabetes
diabetes mellitus: a lack of or an inability to use the hormone insulin
sugar and starch convert to glucose which enters the bloodstream
insulin regulates the blood glucose level by stimulating cells to pull glucose from the bloodstream
when the body does not make enough insulin or fails to use insulin correctly, glucose builds up in the bloodstream

53. Diabetes Two types of diabetes
Type I or insulin-dependent diabetes—the pancreas is not able to make insulin
Occurs most often in children and young adults
must use insulin injections
Type II or non-insulin-dependent diabetes—body cells do not respond well to the insulin the pancreas makes
More common
Occurs in adults over 40
Can be controlled with diet

54. Numbness in legs, feet or fingers
Diabetes
Symptoms of Diabetes
Excessive hunger and thirst accompanied by weakness, irritability and nausea
Changes in eyesight
Slow healing of cuts
Drowsiness
Numbness in legs, feet or fingers

55. the CNS depends on a constant supply of glucose from the blood
Hypoglycemia
hypoglycemia: a low blood glucose level
an overproduction of insulin causes blood sugar to drop sharply 2-4 hours after eating a meal
the CNS depends on a constant supply of glucose from the blood
when sugar is too low, physical symptoms appear—sweating, shaking, headache, hunger and anxiety

56. Lactose Intolerance
lactose intolerance: an inability to digest lactose, the main carbohydrate in milk
This condition is caused by a lack of the digestive enzyme lactase, which is needed to break down lactose.
People who are lactose intolerant may experience gas, cramping, nausea and diarrhea when they consume dairy products.
Occurs more often among nonwhite populations and tends to develop as people age.