Chapter 4Objectives for Chapter 4What Are Carbohydrates and Why Do You Need Them?Where Do Carbohydrates Come From?PowerPoint PresentationPhotosynthesis: How Glucose Is MadeWhat Are Simple and Complex Carbohydrates?Slide 8Creating Monosaccharides, Disaccharides, and PolysaccharidesFiber is Nondigestible but ImportantSlide 11Most Plant Foods Contain Both Soluble and Insoluble FibersSlide 13Nutrition in the Real World: Grains, Glorious Whole GrainsFrom Wheat Kernel to FlourWhat Happens to the Carbohydrates You Eat?Slide 17Slide 18From Carbohydrates to Glucose in Your BodySome People Cannot Digest Milk SugarSlide 21Slide 22How Does Your Body Use Carbohydrates?Generating Energy from GlucoseHormones Help Maintain Healthy Blood Glucose Levels in Your BodyCarbohydrates Fuel Your Body Between MealsCarbohydrates Fuel Your Body During FastingHow Much Carbohydrate Do You Need and What Are the Best Food Sources?Slide 29Food Sources of CarbohydratesHow Much Carbohydrate Do You Need and What Are Its Food Sources?Food Sources of FiberWhat’s the Difference Between Natural and Added Sugars?Slide 34Slide 35Slices of an Orange versus Orange SlicesProcessed Foods and Sweets Often Contain Added SugarsSlide 38Nutrition in the Real World: Avoiding a Trip to the DentistFinding Added Sugars on the Label: The Many Aliases of Added SugarWhere Are All These Added Sugars Coming From?The Many Sizes of Soft DrinksSlide 43What Are Sugar Substitutes and What Forms Can They Take?Slide 45Slide 46Growing Interest in Sugar-Free Foods and BeveragesSlide 48Why Is Fiber So Important?Slide 50DiverticulaSlide 52Slide 53What Is Diabetes Mellitus and Why Is It an Epidemic?Slide 55Slide 56Slide 57Slide 58Slide 59Slide 60Slide 61Slide 62What Is Hypoglycemia?Change in Blood Glucose After Eating a High-Carbohydrate Meal© 2012 Pearson Education, Inc.Chapter 4Carbohydrates:Sugars, Starches,and Fiber© 2012 Pearson Education, Inc.Nutrition and You, 2eObjectives for Chapter 4Compare and contrast the monosaccharides, disaccharides, and polysaccharides.List the functions of carbohydrates in the body.Describe the differences between insoluble and soluble fibers and their role in promoting health.Explain the process of digesting and absorbing dietary carbohydrates.Explain how the body regulates blood glucose levels, and the hormones involved in the process.Describe the guidelines for carbohydrate intake, including the AMDR for carbohydrates, the DRI for fiber, and the recommendation for consuming simple sugars.Identify good food sources for each type of carbohydrate.Describe the potential health implications of consuming too much or too little added sugar.Define type 1 and type 2 diabetes and describe how diabetes differs from hypoglycemia.List alternative sweeteners used as sugar substitutes.© 2012 Pearson Education, Inc.Nutrition and You, 2eWhat Are Carbohydrates and Why Do You Need Them?Found primarily in plant-based foodsGrains, vegetables, fruits, nuts, legumesCarbohydrate-based foods are staples in numerous cultures around the worldMost desirable form of energy for bodyIn form of glucose (-ose = carbohydrate)Brain and red blood cells especially rely on glucose for fuel source© 2012 Pearson Education, Inc.Nutrition and You, 2eWhere Do Carbohydrates Come From?Plants convert the sun’s energy into glucose by photosynthesisGlucose is most abundant carbohydrate in natureUsed as energy by plants or combined with minerals from soil to make other compounds, such as protein and vitaminsGlucose units linked together and stored in form of starch© 2012 Pearson Education, Inc.Nutrition and You, 2eAnimation: Hormonal Control of Blood Glucose© 2012 Pearson Education, Inc.Nutrition and You, 2ePhotosynthesis: How Glucose Is MadeFigure 4.1© 2012 Pearson Education, Inc.Nutrition and You, 2eWhat Are Simple and Complex Carbohydrates?Simple carbohydrates: monosaccharides and disaccharidesThree monosaccharides: glucose, fructose, galactoseDisaccharides: two monosaccharides joined togetherMaltose = glucose + glucoseSucrose (table sugar) = glucose + fructoseLactose (milk sugar) = glucose + galactose© 2012 Pearson Education, Inc.Nutrition and You, 2eComplex carbohydrates: polysaccharidesLong chains and branches of sugars linked togetherStarch, fiber, and glycogenStarch is the storage form in plants.Amylose: straight chains of glucose unitsAmylopectin: branched chains of glucose unitsWhat Are Simple and Complex Carbohydrates?© 2012 Pearson Education, Inc.Nutrition and You, 2eCreating Monosaccharides, Disaccharides, and Polysaccharides Figure 4.2© 2012 Pearson Education, Inc.Nutrition and You, 2eFiber is Nondigestible but ImportantFiber is part of plant that we eat but can’t digestExamples: cellulose, hemicellulose, lignins, gums, pectinHumans lack digestive enzyme needed to break down fiberDietary fiber: naturally found in foodsFunctional fiber: added to food for beneficial effectExample: Psyllium added to cerealsTotal fiber = dietary fiber + functional fiber© 2012 Pearson Education, Inc.Nutrition and You, 2eFiber is Nondigestible but ImportantFiber is classified by its affinity for waterSoluble fiber: dissolves in water and is fermented by intestinal bacteriaMany are viscous, have thickening propertiesMove more slowly through GI tractExamples: Pectin in fruits and vegetables, beta-glucan in oats and barley, gums in legumes, psylliumInsoluble fiber: cellulose, hemicellulose, ligninsMove more rapidly through GI tract, laxative effectExamples: bran of whole grains, seeds, fruits, vegetables© 2012 Pearson Education, Inc.Nutrition and You, 2eMost Plant Foods Contain Both Soluble and Insoluble FibersFigure 4.3© 2012 Pearson Education, Inc.Nutrition and You, 2eWhat Are Simple and Complex Carbohydrates?Glycogen is the storage form of glucose in animalsBranched glucose similar to amylopectinStored in liver and muscle cellsOnly limited amountsImportant source of glucose for blood© 2012 Pearson Education, Inc.Nutrition and You, 2eNutrition in the Real World: Grains, Glorious Whole GrainsGrains: important staple and source of nutritionThree edible parts: bran, endosperm, germRefined grains: milling removes bran and germSome B vitamins, iron, phytochemicals, and dietary fiber lost as a resultExamples: wheat or white bread, white riceEnriched grains: folic acid, thiamin, niacin, riboflavin and iron