2. TABLE OF CONTENTS What is carbohydrate? How it’s made? Interesting facts! What sources to humans to get carbohydrates? How do humans use it? What is a healthy amount of carbohydrate to have in a balanced diet? Couple of quizzes!

3. First things first… aka sugar, aka saccharide An organic compound which only contain C, H and O Main source of energy for all living things Mainly 4 types: MONOSACCHARIDE ( SIMPLE ), DISACCHARIDES ( TWO ), OLIGOSACCHARIDES (2-10) and POLYSACCHARIDES (lot) Fig. 1.1 A molecule of lactose, a kind of carbohydrate Fig. 1.2 The main source of lactose – milk!

4. The structure Natural saccharides: are built of simple carbohydrates. Many saccharide structures differ only in the position of –OH. This makes a big difference in some properties (e.g., taste) Generally speaking: all carbohydrates are based on numbers of simple sugars(monosaccharide)(it’s also called monomers) Sig 1.3 structure of AMYLOSE, a linear polymer of glucose.

5. FYI: FACTS! The body receives 4 calories per 1 gram of carbohydrates consumed. When resting, people get about 10% of their energy as protein, 40% from fat, and 50% from carbohydrates. In moderate intensity activity, the energy source is 50% fat and 50% carbohydrate..

6. Among American teenagers nowadays, soda is the leading source of added sugars in daily diet. The consumption of the high-fructose corn syrup has increased 10,763% between 1970 and 2005. Once sugar has been consumed, any that has not been transported to the cells, or converted to glycogen and stored, is converted to fat within about 40 minutes after its ingestion.

7. Carbohydrates have a powerful effect on behavior and psychology. It leads, at first, restlessness, loss of concentration and impatience. Then, lethargy(cold to things), sluggish(slow) thought processes and mood instabilities. You can survive when there’s no carbohydrates ！

8. Good question: Where is it? Foods with high carbohydrate are often highly processed or refined foods made from plants. Those high-containing foods are usually cookies & candies, table sugar, honey, soft drinks, breads, jams and fruit products and pastas. Others, usually contains low amount of carbohydrate. Fig. 2.1 Bread, a great resource to gain carbohydrates.

9. For instance… Fig. 2.2 cupcake: oh, cupcakes…

10. Fig. 2.3 Table sugar, we put A LOT of them into daily meal!

11. Fig. 2.4 honey! No wonder why Winnie the Poof is that fat!

12. Fig. 4.5 One of products from grain: Pasta.

13. Fig. 2.6 potatoes and carrots are also rich of carbohydrate.

14. How do we use them? Glucose is a nearly universal and accessible source of calories. Brain cells and neurons are unable to directly use fatty acids as an energy source because fatty acids are unable to pass the blood brain barrier. Cells beyond the blood brain barrier must utilize glucose and ketones. Fig. 2.7 Butter, a universal symbol of fat.

15. How much should we eat? Based on the effects on risk of heart disease and obesity(that’s real!), The Food and Agriculture Organization and World Health Organization recommend that national guidelines set a goal of 55–75% of total energy from carbohydrates, but only 10% directly from sugars (simple carbohydrates).

16. Take a review on what we’ve learnt shortly before!

17. Q1 What is carbohydrate? compound contain only carbon, hydrogen and oxygen Q2 What is complex carbohydrate made up of? monosaccharide Q3 Where do most of carbohydrate come from? mostly food come from plant Q4 Where do we gain most of the calories? glucose! Q5 Why can’t brain cells directly use fatty cells for energy source? they’re unable to pass the blood brain barrier Q6 How much percent of carbohydrate should we eat to gain enough energy and keep us diet as well? 55-75 percent

18. Presenters: Bruno, Ricky, Tibbie