1. Carbohydrates PresentationBy Renard Manley

2. Carbohydrates Carbohydrates are the most preferred source for the body and only direct energy source for the brain. Carbohydrates make up, by far, the largest volume (60%) of our daily food. They are taken in the form of all foods made up of grain flour, cereals, pasta, potatoes and other vegetables, and also in the form of sugars contained in fruits, syrups, honey and candy, Three types of carbohydrates are: 1. sugars 2. starches, and 3. fiber

3. Forms of carbohydrates Carbohydrates are the sugars and starches found in foods. They are made up of carbon, hydrogen, and oxygen. Carbohydrates are the sugars and starches found in foods. They are made up of carbon, hydrogen, and oxygen. There are two general types of carbohydrates: There are two general types of carbohydrates: 1. simple and 2. complex.

4. Simple Carbohydrates Simple carbohydrates are the different forms of sugar, which are easy for the body to process. These sugars are: Simple carbohydrates are the different forms of sugar, which are easy for the body to process. These sugars are: fructose and glucose (found in fruits and vegetables), fructose and glucose (found in fruits and vegetables), lactose (found in milk), and lactose (found in milk), and sucrose (refined and purified to produce table sugar). sucrose (refined and purified to produce table sugar). The most important to the body is glucose The most important to the body is glucose glucose goes directly to the bloodstream and provides quick energy. All other sugars must be changed into glucose by the body before the cells can use them. glucose goes directly to the bloodstream and provides quick energy. All other sugars must be changed into glucose by the body before the cells can use them. The cells use glucose as their primary source of energy. Glucose that is not needed immediately is converted by body to glycogen, a form of starch stored in the muscles and liver, or it is converted to and stored as body fat. The cells use glucose as their primary source of energy. Glucose that is not needed immediately is converted by body to glycogen, a form of starch stored in the muscles and liver, or it is converted to and stored as body fat.

5. Complex Carbohydrates Starches are complex carbohydrates that are made up of many units of glucose or other sugars, which form long chains. These chains must be broken down by the body into single units of glucose before they can be used. Starches are complex carbohydrates that are made up of many units of glucose or other sugars, which form long chains. These chains must be broken down by the body into single units of glucose before they can be used. Dietary Fiber is another complex carbohydrate, which comes from non-digestible part of plants. Dietary Fiber is another complex carbohydrate, which comes from non-digestible part of plants. There two types of dietary fiber: soluble and insoluble. There two types of dietary fiber: soluble and insoluble. Soluble fiber combines with waste and other substances to assist in their removal from the body. Soluble fiber combines with waste and other substances to assist in their removal from the body. Insoluble fiber absorbs water and helps to provide needed bulk to the diet. Insoluble fiber absorbs water and helps to provide needed bulk to the diet.

6. Differences Simple carbohydrates are smaller molecules of sugar Simple carbohydrates are smaller molecules of sugar The individual sugars are ready to be absorbed immediately. The individual sugars are ready to be absorbed immediately. They are digested quickly because They are digested quickly because Complex carbohydrates or starch are simply sugars bonded together to form a chain. Digestive enzymes have to work much harder to access the bonds to break the chain into individual sugars for absorption through the intestines. The digestion of complex carbohydrates takes longer.

7. Classification of Carbohydrates

8. Functions of carbohydrates

9. Sources of Carbohydrates SIMPLE CARBOHYDRATE: Sugar - fruit, fruit juice, table sugar, honey, soft drinks, and other sweets Sugar - fruit, fruit juice, table sugar, honey, soft drinks, and other sweets COMPLEX CARBOHYDRATE: Starch - bread, cereal, potatoes, pasta, rice, and legumes (dried peas and beans) Starch - bread, cereal, potatoes, pasta, rice, and legumes (dried peas and beans) Fiber - bran, whole-grain foods, raw vegetables and fruit (especially the seeds and skins), legumes, nuts, seeds and popcorn Fiber - bran, whole-grain foods, raw vegetables and fruit (especially the seeds and skins), legumes, nuts, seeds and popcorn

10. Benefits Carbohydrates are the primary fuel source. Carbohydrates are the primary fuel source. Carbohydrates are the primary glucose source. Carbohydrates are the primary glucose source. Complex carbohydrates should be eaten more than simple carbohydrates. Complex carbohydrates should be eaten more than simple carbohydrates. Carbohydrates should be eaten before, during and after exercise. Carbohydrates should be eaten before, during and after exercise. The body stores glucose in the form of glycogen. The body stores glucose in the form of glycogen. Glucose is the primary fuel for the brain and nervous system. Glucose is the primary fuel for the brain and nervous system. Carbohydrates are involved in maintaining blood glucose levels, which are vital to performance and appetite control Carbohydrates are involved in maintaining blood glucose levels, which are vital to performance and appetite control

11. Carbohydrate choices Bread made with stone ground whole-wheat flour. Bread made with stone ground whole-wheat flour. Whole-wheat crackers made with whole wheat, and come in reduced-fat and low-sodium varieties. Whole-wheat crackers made with whole wheat, and come in reduced-fat and low-sodium varieties. Milk, but whole milk has a high fat content. Choose 1%, skim or skim milk fortified with calcium instead. Milk, but whole milk has a high fat content. Choose 1%, skim or skim milk fortified with calcium instead. Applesauce or pureed prunes in muffins and cakes. Applesauce or pureed prunes in muffins and cakes. Splenda and stevia are sweet-tasting replacers. t Splenda and stevia are sweet-tasting replacers. t

12. Sources of fibers Soluble fibers Oat bran Oat bran Oatmeal Oatmeal Beans and legumes Beans and legumes Peas Peas Carrots Carrots Sweet potatoes Sweet potatoes Rice bran Rice bran Barley Barley Citrus fruits Citrus fruits Strawberries Strawberries Bananas Bananas Non-soluble fibers Whole-wheat breads Wheat cereal Wheat bran Rice (except for white rice) Barley Cabbage Beets Brussels sprouts Turnips Cauliflower Fruits and vegetables with skin

13. Sugars Two main types of sugars: 1) Monosaccharides Examples: Glucose Fructose Galactose 2) Disaccharides Most common disaccharides: Sucrose (table sugar) composed of glucose + fructose Lactose (milk sugar) composed ofglucose + galactose Maltose (molasses and malt barley) composed of two glucose molecules

14. How sugars are broken down Once ingested, most carbohydrates and complex sugars are broken down into the simple sugar glucose. Glucose is the primary fuel utilized by the brain and working muscles. To protect the brain from a potential fuel shortage, the body tries to maintain a constant glucose level in the blood. Excess dietary glucose can be stored in the liver and muscle cells in units called glycogen. When the level of glucose in the blood starts to drop, glycogen can be converted to glucose to maintain blood glucose levels.

15. Carbohydrates related disorders Lactose Intolerance Diabetes Hypoglycemia Constipation Diverticulosis

16. Diabetes Diabetes is a metabolic disorder that occurs when the body cannot regulate blood glucose levels properly. Either the pancreas does not make enough insulin (type 1) or the body can not respond normally to the insulin that is made (type 2). Exact causes of diabetes continue to be investigated Genetics and environmental factors play a role. Sugars are no longer consider totally “off limits” for people with diabetes.

17. References MLX Package #1252: "Understanding Nutrition" Chapter 4...MLX Package #1252: "Understanding Nutrition" Chapter 4...31 Mar2004... This power point presentation is designed to accompany Whitney and Rolfe's "Understanding Nutrition", 9th edition (Chapter 4: Carbohydrate).... MLX Package #1252: "Understanding Nutrition" Chapter 4... Available online at www.hakatai.mcli.dist.maricopa.edu/mlx/slip.php?item=125 www.hakatai.mcli.dist.maricopa.edu/mlx/slip.php?item=125 Accessed on 16 th August, 2009. US Centers for Disease Control and Prevention. Physical Activity and Good Nutrition: Essential elements to prevent chronic diseases and obesity, 2004. Available online at www.cdc.gov/nccdphp/aag/pdf/aag_dnpa2004.pdf Accessed on 16 th August, 2009. Your Nutrition and Food Safety Resource. Available online at http://www.ific.org/publications/qa/sugarscarbsfaq.cfm http://www.ific.org/publications/qa/sugarscarbsfaq.cfm Accessed on 16 th August 2009