1. Carbohydrate
Notes

2. There are 2 main types of carbohydrates.
Simple carbs
are 1 or 2 sugars in very small molecules.
Complex carbs
are very large molecules made of many simple carb units.

3. Atomic arrangement in a basic sugar molecule.
6 carbons hydrogens- 6 oxygen atoms
C6 H12 O6 OR CH2O
1: 2: 1 ratio

4. Carbohydrate Characteristics
Subunits are sugars
Glucose is a 6-C sugar
The names of carbohydrates generally end in “ose”
Mono (1), Di (2), Poly (more than 2) + saccharide (sugar)
4 kcals/gram of energy

5. Foods that are naturally high in carbohydrates are more healthful than those with added sugars because:
They provide many vitamins, minerals and protein.
Added sugars are simple carbohydrate, which must be used right away or stored often as fat.

6. Insulin is vital to the body’s energy supply
It signals the cells to accept glucose, giving them energy to function, triggers liver and muscle cells to remove extra glucose from blood, store it as glycogen for future energy needs.

7. Monosaccharides
Provide energy - readily broken down to release energy (metabolism)
Serve as building blocks of other carbohydrates (Disaccharides, Polysaccharides)
Ex: Glucose (C6H12O6)fructose, galactose (with 6 C)
Food sources for simple sugars are:
Fruits
Candy
Dairy products

8. Disaccharides Two monosaccharides
The most common disaccharide is sucrose (Table sugar)
Maltose = composed of 2 glucose
Milk sugar = lactose (1 glucose + 1 galactose)
Malt sugar = maltose (2 x glucose)

9. Polysaccharide Many saccharides (monomers)
Polysaccharide - polymer of sugars
May contain only 1 type of sugar or more
To digest polysaccharides, we must first hydrolyze (break down)
Ex: Starch (plants) or glycogen (animals)

10. Functions of Polysaccharides
Long term storage of sugars (energy)
Starch - polymer of glucose in plants
Glycogen - polymer of glucose in animals, more branched than starch

11. STARCH Starch is the most consumed polysaccharide in the human diet
Found in rice, wheat, corn, and potatoes, peas, bananas, various forms of bread and noodles (including pasta).
Cornstarch is used in cooking for thickening foods such as sauces 11

12. GLYCOGEN Surplus glucose is linked together and stored as glycogen
Functions as the body’s main energy reserve
If there is no glucose, glycogen is available to be broken down into glucose and used
The conversion of glucose to glycogen (storage – lowers blood sugar by taking it out of the blood stream and storing it as glycogen in the liver) and glycogen to glucose (takes stored glycogen, breaks it down into glucose, and releases it into the blood stream, raising blood glucose) are the usual mechanism for maintenance of normal levels of blood sugar 12

13. FIBER Dietary fibers are the indigestible portion of plant foods
Non-starch polysaccharides such as cellulose
Fiber is NOT used for energy 13

14. Insoluble Fiber Functions of Insoluble Fiber
Move bulk through the intestines
Control and balance the pH (acidity) in the intestines
Benefits of Insoluble Fiber
Promote regular bowel movements and prevent constipation
Remove toxic waste through colon in less time
Help prevent colon cancer
Food Sources of Insoluble Fiber
Vegetables such as green beans and dark green leafy vegetables; Fruit skins and root vegetable skins
Whole-wheat products; Wheat oat; Seeds & Nuts 14

15. Soluble Fiber Functions of Soluble Fiber
Prolong stomach emptying time so that sugar is released and absorbed more slowly (makes you feel full longer)
Benefits of Soluble Fiber
Lower total cholesterol and LDL cholesterol (the Bad cholesterol) therefore reducing the risk of heart disease
Regulate blood sugar for people with diabetes
Food Sources of Soluble Fiber
Oat/Oat bran
Dried beans and peas
Nuts & Barley
Fruits such as oranges and apples
Vegetables such as carrots 15

16. Sugar
Carbohydrate
Monosaccharide or disaccharide
Additional information
Beet sugar (cane sugar)
Sucrose
Disaccharide (fructose and glucose)
Similar to white and powdered sugar, but varied degree of purification
Brown sugar
Corn syrup
Glucose
Monosaccharide
Fruit sugar
Fructose
Very sweet
High-fructose corn syrup
Very sweet and inexpensive Added to soft drinks and canned or frozen fruits
Honey
Fructose and glucose
Monosaccharides
Malt sugar
Maltose
Disaccharide (glucose and glucose)
Formed by the hydrolysis of starch, but sweeter than starch
Maple syrup
Milk sugar
Lactose
Disaccharide (glucose and galactose)
Made in mammary glands of most lactating animals
Powdered sugar
Similar to white and brown sugar, but varied degree of purification
White sugar
Similar to brown and powdered sugar, but varied degree of purification
SOURCE: Mahan and Escott-Stump, 2000; Northwestern University; Sizer and Whitney, 1997; and Wardlaw and Kessel, 2002.