Chapter 4 Carbohydrates Sugar Starches and Fiber 1 2 Chapter 4 Learning List the number of Calories per gram from carbohydrates Objectives Identify the AMDR for carbohydrates 3 4 5 6 7 8 9 10 Identify dietary sources of carbohydrates Explain the differences between whole grains refined grains enriched grains added sugar and naturally occurring sugar List the three parts of a kernel of grain naming the part that remains after processing or refinement List the nutrients that are lost during refinement list nutrients added back during the enrichment of refined grains and identify nutrients or compounds not enriched Name the basic unit of carbohydrate Identify the simple carbohydrates and identify which one is the primary energy source for the body Identify dietary sources of each disaccharide Describe the types of complex carbohydrates glycogen starch fiber resistant starch Chapter 4 Learning Describe the steps of carbohydrate digestion and absorption Objectives 11 12 13 14 15 16 17 18 Discuss the role of insulin and glucagon in blood glucose regulation Include in this discussion the fate of glucose based on the effect of these hormones Discuss the differences between starch and glycogen Define fiber discuss the differences between soluble and insoluble fiber and identify dietary sources of each Discuss the health benefits of fiber in the diet Explain what is meant by lactose intolerance discuss what nutrient is a concern for those who are lactose intolerant and why Discuss the fate of indigestible carbohydrates once it reaches the large intestine Name the primary function of carbohydrates in the body Chapter 4 Learning Discuss what happens to protein and fat metabolism when Objectives dietary carbohydrate is insufficient 19 20 21 22 23 24 25 26 27 Discuss the types of carbohydrates in the diet for health and weight management Define diabetes and discuss the difference between type 1 diabetes type 2 diabetes and gestational diabetes List the risk factors for type 2 diabetes Define prediabetes List the complications associated with diabetes Discuss the diet and lifestyle changes recommended to prevent the development of diabetes Discuss the diet and lifestyle changes recommended to manage the condition in those with diabetes Using the food label identify healthier carbohydrate foods Carbohydrates in Our Diet Primary function of carbohydrates Providing energy and regulation of blood glucose Recommended intake Sources of carbohydrates include Whole and refined grains Fruit Milk Legumes Vegetables Nuts seeds Copyright 2010 John Wiley Sons Inc Whole grains vs refined What are whole grains grains Contains the bran endosperm as well as the germ A refined grain just has the endosperm What are refined grains Milling removes bran and germ Some nutrients are lost during the refining Examples enriched bread white or wheat bread white rice many breakfast cereals Refining whole grains What part of the grain is left behind Endosperm What nutrients are removed during refinement Whole grains vs refined grains Replace some of the nutrients removed during refining of grain This is known as enrichment vs fortification Folic acid thiamin niacin riboflavin and iron enriched nutrients Not replaced Includes fiber magnesium phytochemicals vitamin E healthy fats Whole grains vs refined grains Added Sugars Definition Typical American diet contains 16 of calories from added sugars Empty calories Compared to foods with naturally occurring sugars Ex fruit milk Empty Calories Nutrient dense vs energy dense Copyright 2010 John Wiley Sons Inc Types of Carbohydrates Carbohydrates made up of sugar units containing carbon hydrogen oxygen Monosaccharides are the most elemental unit of carbohydrate Disaccharides made up of 2 monosaccharides Both are known as simple carbohydrates Copyright 2010 John Wiley Sons Inc Monosaccharides Copyright 2010 John Wiley Sons Inc Complex Carbohydrates Types of complex carbohydrates Polysaccharides Storage from of carbohydrates in animals Storage from of carbohydrates in plants Glycogen Liver and muscles Starch A complex carbohydrate that is not capable of being broken down by human digestive enzymes Fiber 2 types soluble vs insoluble fiber Copyright 2010 John Wiley Sons Inc Complex carbohydrates 2012 John Wiley Sons Inc All rights reserved Complex Carbohydrates Polysaccharides Starch that is not digested in small intestine due to its natural protective coating or alterations to structure with cooking resistant starch Foods containing this starch Ripe bananas legumes cold cooked potatoes rice and pasta Carbohydrate Digestion Copyright 2010 John Wiley Sons Inc Absorption of Carbohydrates Carbohydrates are broken down to glucose fructose galactose prior to absorption at brush border Absorption of monosaccharides takes place Glucose Galactose active transport Fructose All absorbed into and transported to liver Carbohydrate Digestion From figure 4 7 Salivary amylase Mouth vs stomach Pancreatic amylase Oligosaccharides Brush border Disaccharide Monosaccharide Fiber and resistant starch Carbohydrate absorption Fate of indigestible carbohydrates Enter the large intestine Pull in water softens stool enhance peristalsis Some broken down by bacteria to short chain fatty acids then absorbed The rest excreted in feces Carbohydrate absorption From lumen of small intestine the monosaccharides will Enter circulatory system to liver In liver Fructose galactose converted to glucose Glucose used for energy for immediate needs Then glucose is stored as glycogen Sent to rest of body via circulatory system blood glucose levels rise Regulation of glucose levels in the blood The pancreas releases insulin and glucagon to regulate amount of glucose in blood When blood glucose levels rise the pancreas releases insulin 1 Stimulates conversion of glucose to energy to meet immediate energy needs 2 Glucose stored as glycogen 3 liver and muscle cells Remainder is stored as fat Regulation of Glucose After and Between Meals When blood glucose levels drop the pancreas releases Glucagon This hormone s functions include 1 Releases glucose from stored glycogen in liver 2 Initiates gluconeogenesis conversion of non carbohydrate sources to glucose Once blood glucose levels normal glucagon release ceases Blood Glucose Regulation To maintain glucose between 70 and 99 Copyright 2010 John Wiley Sons Inc Meeting Carbohydrate Needs Carbohydrate functions include Primary source of energy Other functions in the body as well RDA for