The CarbohydratesObjectivesSlide 3PhotosynthesisCategories of CarbohydrateCarbohydratesGlucoseFructose & GalactoseMonosaccharides and DisaccharidesDisaccharidesComplex CarbohydratesComplex Carbohydrates Chemical StructureComplex Carbohydrate: StarchSlide 14Slide 15Slide 16Slide 17Carbohydrate CategoriesSlide 19Functions of CarbohydrateDigestionSlide 22Slide 23Slide 24AbsorptionCarbohydrates and HealthLactose IntoleranceSlide 28Lactose Content of FoodSlide 30Slide 31Blood GlucoseSlide 33Blood GlucoseSlide 35Slide 36Added SugarsExamples of Added SugarsSugarsSlide 40Slide 41Slide 42Controversies Of SugarSlide 44Recommended Intakes of SugarsStarch and FiberViscous FibersSlide 48Slide 49Slide 50Slide 51Nonviscous FibersSlide 53Slide 54Slide 55Slide 56Slide 57Slide 58Slide 59FiberMore on FiberFiber and Food ProcessingSlide 63Slide 64Slide 65Slide 66Alternatives to SugarSlide 68Slide 69Slide 70Slide 71Slide 72Slide 73Slide 74The CarbohydratesSugarsStarchesFiberObjectives•After reading Chapter 3 and class discussion, you will be able to:–Describe the functions of CHO–Identify the classification of CHO–Describe CHO digestion & absorption–Identify food sources of CHO–Calculate calories from CHOObjectives•Differentiate between soluble and insoluble fiber•Identify foods that are a significant source of fiber•Discuss health related effects of CHO in–Diabetes -Heart Disease–Obesity -GI -Cancer4Photosynthesis•Plants make their own carbohydrates from –carbon dioxide in air –water from the soil •Photosynthesis converts energy from sunlight into energy stored in carbohydrates5Categories of Carbohydrate•Simple carbohydrates –Natural sugars–Added (Refined) sugars•Complex carbohydrates (polysaccharides)–Starch–FiberCarbohydrates •Simple carbohydrates–Monosacchares–Disaccharides•Complex carbohydrates–Glycogen–Starches–FibersGlucoseFructose & Galactosep. 1039Monosaccharides and DisaccharidesDisaccharides•Maltose–Glucose + glucose–Starch breakdown; fermentation–Barley•Sucrose–Glucose + fructose–Table sugar from sugarcane, sugar beet•Lactose–Gucose + galactose–MilkComplex Carbohydrates•Polysaccharides–Glycogen•Storage form of glucose•Stored in liver and muscles–Starches•Long chains of glucose linked together•Straight or branched chains –Fibers•Soluble or viscous•Insoluble or nonviscousComplex CarbohydratesChemical Structurep. 109Fig 3-713Complex Carbohydrate: Starch•Amylose - straight glucose chain•Amylopectin – branched glucose chain•Found only in plant foods: grains, legumes, vegetables, some fruits.•Gelatinization – When starches are heated, they absorb water and swell in size.Complex Carbohydrates•Fibers–Cellulose–Hemicelluloses–Pectins–Legnin–Gums and muscilages–Resistant starchesp. 108-109Complex Carbohydrates•Fibers–Soluble fibers-dissolve in water•Viscous-form gels•Fermentable-digested in colon by bacteriaComplex Carbohydrates•Fibers–Insoluble fibers•Nonviscous•Fermented less readily•Phytic acid-binds mineralsCarbohydrate Categories•Sugars•Starches•Fibers OR•Simple•ComplexCarbohydrate Categories•Monosaccharide–Glucose -Fructose -Galactose•Disaccharide–Maltose -Sucrose -Lactose•Polysaccharide–Glycogen -Starches -Fibers20Functions of Carbohydrate•Primary source of body’s energy –Central nervous system and red blood cells rely almost exclusively on glucose.–Glucose stored in liver & muscles as glycogen.•Protein sparing–Prevents breakdown of protein for energy (gluconeogenesis)•Prevents ketone bodies & ketosis –Breakdown of fat for energyDigestion•Mouth–Salivary amylase–Mechanical mixing; chewing•Stomach–Continued mixing of bolus–Fibers and satiety•Small intestine–Maltase, Sucrase, LactaseDigestion•Pancreas–Pancreatic amylase•Large intestine – Colon–Fermentation of viscous fibers•Water, gas, short-chain fatty-acid productionAbsorptionCarbohydrates and Health•Lactose Intolerance•Diabetes•Dental caries•Constipation•Hyperactivity•Obesity•Heart DiseaseLactose Intolerance•Symptoms–Abdominal discomfort–Bloating; Intestinal gas formation–Diarrhea•Causes–Primary: Lactase deficiency–Secondary: Mucosal damage p. 110Lactose Intolerance•Prevalence (p. 111)•Ethnic <10% to >80%–<10% Northern Europeans (Scandinavians)–20% Caucasians–50% Hispanics–60% Inuits–70% Mediterranean peoples–75% African Americans–80% Native Americans–>80% Southeast AsiansLactose Content of Food•Whole wheat bread 1 slice 0.5gm•Cheese 1 oz 0.5-0.8–Cheddar/American–Parmesan/Cream•Doughnut, cake type 1.2•Chocolate 1 oz 2.3•Sherbet 1 c 4.0•Cottage cheese 7.5•Ice Cream 1 c 9.0•Milk 1 c 12.0•Yogurt 1 c 15.0Lactose Intolerance•Dietary changes–May not require the elimination of milk/milk products–Acidophilus milk–Kefir, yogurt–Adequate calcium intake–Conservative vs liberal approachBlood Glucose•Regulating hormones–Insulin•Controls transport of glucose –Glucagon•Release glycogen from liver stores–Epinephrine•Signals liver to release glucosep. 104•How thebodyregulatesbloodglucosep. 114Blood Glucose•Hypoglycemia–Rare in healthy people•Diabetes–Type 1 diabetes•Failure of insulin production–Type 2 diabetes•ObesityBlood Glucose•Glycemic response–How quickly and how high blood sugar rises after eating •Glycemic index–Method of classifying foods according to their potential for raising blood glucose p. 118Blood Glucose•Glycemic Load–Refers to both the Glycemic Index and the total amount of carbohydrate contained in the food•Factors Influencing Glycemic Index–Effect of mixed meal–Fat, fiber, protein content of food–Amount and type of CHO eatingCAUTIONAdded Sugars•Sugars added to a food for sweetening or other purposes–Do not include natural sugars•Other purposes:–Prevent spoilage–Browning–Food for yeast–Hold moisturep. 100-10238Examples of Added Sugars•White sugar (sucrose)•High-fructose corn syrup or corn syrup•Invert sugar•Brown sugar•Molasses•Honey•Powdered sugar•Raw sugar•Demerara sugarSugars•Nutrient density•Overused in USAp. 101Sugars•Health effects of sugars–Dental caries•Dental plaquep. 102Controversies Of Sugar•Sugar causes obesity•Sugar causes heart diseasep.