2. The carbohydrates: sugars, starches, and fibers
Simple carbohydrates:
Monosaccharides – single sugars
Disaccharides – sugars composed of pairs of monosaccharides
Complex carbohydrates:
Polysaccharides – large molecules composed of chains of monosaccharides

3. The molecules
Galactose
Monosaccharides

4. Disaccharides
Maltose
Sucrose
Lactose

5. The complex carbohydrates: polysaccharides
Glycogen – storage form of energy in the animal body
Many glucose molecules linked together in highly branched chains.
Starches – storage form of energy in plants
Long, branched or unbranchedchains of hundreds or thousands of glucose molecules linked together
Are packed side by side in grainssuch a wheat or rice, in root crops and tubers such as yams or potatoes, and in legumes such as peas and beans.
Fibers
Are the structural parts of plants
Found it in all plant-derived food – vegetables, fruits, whole grains and legumes

6. Glycogen and starch molecules compared

7. Starch and fiber molecules compared

8. Fibers Soluble fibers Disolve in water and form a gel.
Easily digested by bacteria in the colon.
Oats, barley, legumes, and citrus fruits.
Associated with protecting against heart disease.
Insoluble fibers
Do not dissolve in water and are less readily fermented.
Whole grain (bran) and vegetables.
Promote bowel movements and alleviate constipation.

9. Glucose in the body

11. Storing glucose as glycogen
The liver stores about one-third of the body’s total glycogen.
Glucose becomes available to supply energy to the brain and other tissues .
Muscle cells can also store glucose as glycogen (the other two-thirds), using it just for themeselves during exercises.
The brain mantains a small amount of glycogen, to provide an emergencyenergy reserve during times of severe glucose deprivation.
The body can store only enough glycogen to provide energy for relatively short periods of time

12. Supplying the body’s cell for energy
The hormone insulin is the key that unlocks the body cell's glucose channel, allowing glucose ("blood sugar") to enter the cell and refuel it. Without the insulin key, glucose is locked out of the cell and must remain in the bloodstream.

13. Making glucose from protein
Gluconeogenesis.
The making of new glucose.
But protein has jobs of its own that no other nutrient can do.

14. Making ketone bodies from fat fragments
Fat takes an alternative metabolic pathway
Fat fragments combine with each other, forming ketone bodies, which provide an alternate fuel source during starvation
When their production exceeds their use, they accumulate in the blood, causing ketosis.
This condition disturbs the body’s normal acid-base balance

15. Using glucose to make fat
The body must find a way to handle any extra glucose.
At first, energy metabolism shifts to use more glucose instead a fat.
If that isn’t enough, the liver breaks glucose into smaller molecules and puts them together into the more permanent energy-storage compound – fat.
Fat is either conserved or created!

16. What happens when glucose falling outside the normal range?
Diabetes and Hyglycemia

17. The glycemic response
How quickly glucose is absorbed after a person eats, how high blood glucose rises, and how quickly it returns to normal

18. High glicemic response
The glycemic response
Low glicemic response
- Slow absorption
- Modest rise in blood glucose
- Smooth return to normal
- Fast absorption
- Surge in blood glucose
- Overreaction that plunges below normal
Desirable
Less
Desirable
High glicemic response

19. Glycemic index
A method of classifying foods according to their potential to raise blood glucose
Some studies have shown that selecting foods with a low glycemic index is a practical way to improve glucose control
Low glycemic diet:
May improve blood lipids, and;
May also help with weight management

20. Glycemic index LOW HIGH Macaroni, carrots, baked beans
Watermelon, popcorn, bagel
Tomato juice, apples, pears
Sports drinks, jelly beans
Milk, garbanzo beans
Bran cereals, peaches
Wheat bread, corn
Raisins, white rice
Cola, pineapple
Orange juice
Baked potato
White bread
Apple juice
Brown rice
Chocolate
Cornflakes
Soybeans
Ice cream
Couscous
Cherries
Pumpkin
Peanuts
Barley
Yogurt
Grapes
Banana
Glycemic index
LOW
HIGH

21. Health effects and recommended intakes of sugars
Nutrient deficiencies.
Cakes, candies, and sodas
You recieve about the same amount and kinds of sugars from and orange as from a tablespoon of honey, but the packaging makes a big nutrition difference
Dental caries
Bacteria in the mouth ferment the sugars and, in the process, produce an acid that erodes tooth enamel

22. Each of these concentrated sugars provides about 500 kcal
40 oz cola
½ c honey
125 jelly beans
23 marshmallows
30 tsp sugar
WHO/FAO suggest restricting consumption of added sugars to less than 10 percent of total energy

23. Health effects and recommended intakes of starch and fibers
Fosters weight management
Lowers blood cholesterol
May help prevent colon cancer
Helps prevent and control diabetes
Helps prevent and alleviates hemorrhoids
Excessive intake of fiber:
Causes intestinal discomfort and distention
May interfere with mineral absorption
Heart disease, Diabetes, GI health, Cancer, Weight management

24. Recommended intakes of starch and fibers
RDA (Recommended Dietary Allowance)* for carbohydrate:
130 g/day
45-65% of energy intake
Daily value:
300 g carbohydrate (based on 60% of 2000 kcal diet)
To increase the fiber intake:
Eat whole grain cereals (+5g per saving)
Eat raw vegetables
Eat fruits and vegetables with their skins
Adds legumes to soups, salads and casseroles
Eat fresh and dried fruits for snacks
Daily fiber:
25 g fiber
* The average daily amount of a nutrient considered adequate to meet the known nutrient
needs of practically all healthy people.

25. Oral presentations Lipids (1) and Proteins (2)
Roles in the body
Lipid or proteins metabolism
Health effects
Recommended intakes (RDA)
Mexican Food Guide (3) and USA Food Guide (4)
Legal aspects
Image
Cultural assignments
Energy balance and Body composition (5)
Components of energy expenditure
Body weight, body composition and health
Common methods used to assess body fat