1. The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
Chapter 4

2. Carbohydrate – Mainly Glucose – Is Made by Photosynthesis

3. Usefulness of Carbohydrates

4. How Monosaccharides Join to Form Disaccharides

5. How Glucose Molecules Join to Form Polysaccharides

6. The Need for Carbohydrates
Critical energy source
Nerve cells, red blood cells, and brain
Preferred dietary sources
Starchy whole foods
Complex carbohydrates
Vital roles in the functioning body

7. The Need for Carbohydrates
Weight loss
Caloric contribution
Conversion into fat
Refined sugars
Increase fiber-rich whole foods
Reduce refined white flour and added sugars

8. Characteristics, Sources, and Health Effects of Fibers

9. One Way Fiber in Food May Lower Cholesterol in the Blood

10. Fiber Recommendations and Intakes
Few people in U.S. meet recommendations
14 grams per 1,000 calories
25 g/day for women, 38 g/day for men
Too much fiber?
Dangers of excess
Nutrient losses

11. Whole Grains USDA food patterns Flour types
At least half of daily grains should be whole
Flour types
Four parts to the kernel
Germ
Endosperm
Bran
husk

12. How Carbohydrate in Food Becomes Glucose in the Body

13. Why Do Some People Have Trouble Digesting Milk?
Ability to digest milk carbohydrates varies
Lactase
Made by small intestine
Symptoms of intolerance
Nausea, pain, diarrhea, and gas
Nutrient consequences?

14. The Body’s Use of Glucose
Basic carbohydrate unit used for energy
Body handles glucose judiciously
Storage form in body is glycogen
Liver 1/3 of supply, Muscle 2/3 of supply
Brain, nervous system, red blood cells

15. Splitting Glucose for Energy
Glucose is broken in half
Can reassemble
Broken into smaller molecules
Irreversible
Two pathways
Aerobic and anaerobic

16. Splitting Glucose for Energy
Glucose can be converted to fat
Fat cannot be converted to glucose
Dependence on protein when insufficient carbohydrate
Protein-sparing action
Ketosis
Shift in body’s metabolism
Disruption of acid-base balance
DRI minimum of digestible carbohydrate

17. Blood Glucose Regulation

18. How Is Glucose Regulated in the Body?
Tissue glycogen stores
Muscles, liver, brain
Stores can be depleted in less than 1 day
Release of glucose from glycogen
Glucagon
Epinephrine
Gradual release of glucose
Meal composition

19. Excess Glucose and Body Fatness
Body tissue shift
Burn more glucose
Fat is left to circulate and be stored
Carbohydrate stored as fat
Liver breakdown and assembly
Costs a lot of energy
Weight maintenance
Dietary importance and composition

20. Glycemic Index of Food Elevation of blood glucose and insulin Diabetes
Food score compared to standard food
Diabetes
Glycemic load (GL)
Lower GL = less glucose build up and less insulin needed
Nutrition concerns

21. Glycemic Index of Selected Foods

22. Diabetes Uncontrolled blood glucose Dangers of diabetes
126 mg/dL fasting
Dangers of diabetes
A leading cause of death in US
Toxic effects of excess glucose
Inflammation: eyes, kidney, heart
Damage blood vessels and nerves
Loss of circulation and nerve damage

23. Prevalence of Diabetes among Adults in the United States

24. Warning Signs of Diabetes

25. Type 1 and Type 2 Diabetes Compared

26. An Obesity-Type 2 Diabetes Cycle

27. Management of Diabetes
Primary goal
Keep blood glucose level in normal range
Proper diet
Control amount of carbohydrate more than type
Regular meals (several small meals)
Exercise
Glucose monitoring
Medication
Weight loss by those who are overweight
5-7 percent

28. Hypoglycemia Rare, but true disease
Abnormally low blood glucose
Symptoms: anxiety, rapid heartbeat, and sweating
Causes
Poorly managed diabetes
Medications
Alcohol abuse
Others

29. Finding Carbohydrates in Foods
Fruits
Vary in water, fiber, & sugar concentrations
Juice
Vegetables
Grains
Low-fat and low-sugar choices

30. Finding Carbohydrates in Foods
Protein foods
Nuts and legumes
Milk and milk products
High-quality protein
Oils, solid fats, & added sugars
Naturally occurring vs. added sugars
Honey