Slide 1Chapter 4 Learning ObjectivesChapter 4 Learning ObjectivesChapter 4 Learning ObjectivesCarbohydrates in Our DietWhole grains vs. refined grainsRefining whole grainsWhole grains vs. refined grainsSlide 9Whole grains vs. refined grainsEmpty Calories (Nutrient dense vs. energy dense)Types of CarbohydratesMonosaccharidesSlide 14Complex Carbohydrates: PolysaccharidesComplex carbohydratesComplex Carbohydrates: PolysaccharidesCarbohydrate DigestionAbsorption of CarbohydratesCarbohydrate DigestionCarbohydrate absorptionCarbohydrate absorptionRegulation of glucose levels in the bloodRegulation of Glucose After and Between MealsBlood Glucose RegulationMeeting Carbohydrate NeedsRole of Fat and Protein when carbohydrate intake suboptimalRole of Fat and Protein when carbohydrate intake suboptimalCarbohydrates and HealthThe benefits of fiberThe benefits of fiberBenefits of FiberCarbohydrates and Heart DiseaseSlide 34DiverticulaForms of DiabetesForms of Diabetes MellitusForms of Diabetes MellitusForms of Diabetes Mellitus and PrediabetesBlood Glucose Levels in DiabetesComplications associated with diabetesSlide 42Cases of Diabetes are on the Rise!Prevention of Complications Associated with Diabetes MellitusRisk factors for developing Type 2 DiabetesSlide 46Risk of type 2 diabetesOther Health Problems related to CarbohydratesCardiovascular disease and carbohydratesSoluble fiber & cholesterolNonnutritive (artificial) sweetenersChoosing Carbohydrates WiselyAdded vs. naturally occurring sugarEnd of Chapter 4Chapter 4Carbohydrates: Sugar, Starches and FiberChapter 4 Learning Objectives1. List the number of Calories per gram from carbohydrates.2. Identify the AMDR for carbohydrates.3. Identify dietary sources of carbohydrates4. Explain the differences between whole grains, refined grains, enriched grains, added sugar, and naturally occurring sugar.5. List the three parts of a kernel of grain, naming the part that remains after processing or refinement.6. 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.7. Name the basic unit of carbohydrate.8. Identify the simple carbohydrates and identify which one is the primary energy source for the body.9. Identify dietary sources of each disaccharide.10. Describe the types of complex carbohydrates: glycogen, starch, fiber, resistant starch.Chapter 4 Learning Objectives11. Describe the steps of carbohydrate digestion and absorption.12. 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.13. Discuss the differences between starch and glycogen.14. Define fiber, discuss the differences between soluble and insoluble fiber and identify dietary sources of each.15. Discuss the health benefits of fiber in the diet.16. Explain what is meant by “lactose intolerance,” discuss what nutrient is a concern for those who are lactose intolerant and why.17. Discuss the fate of indigestible carbohydrates once it reaches the large intestine.18. Name the primary function of carbohydrates in the body.Chapter 4 Learning Objectives19. Discuss what happens to protein and fat metabolism when dietary carbohydrate is insufficient.20. Discuss the types of carbohydrates in the diet for health and weight management.21. Define “diabetes” and discuss the difference between type 1 diabetes, type 2 diabetes, and gestational diabetes.22. List the risk factors for type 2 diabetes.23. Define prediabetes.24. List the complications associated with diabetes.25. Discuss the diet and lifestyle changes recommended to prevent the development of diabetes26. Discuss the diet and lifestyle changes recommended to manage the condition in those with diabetes.27. 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, seedsCopyright 2010, John Wiley & Sons, Inc.Whole grains vs. refined grainsWhat are whole 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 cerealsRefining 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 fatsWhole 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, milkEmpty 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.MonosaccharidesCopyright 2010, John Wiley & Sons, Inc.Complex Carbohydrates: PolysaccharidesTypes of complex carbohydrates:Storage from of carbohydrates in animals: Glycogen Liver and musclesStorage from of carbohydrates in plants: StarchA complex carbohydrate that is not capable of being broken down by human digestive enzymes: Fiber2 types: soluble vs. insoluble fiberCopyright 2010, John Wiley & Sons, Inc.© 2012 John Wiley & Sons, Inc. All rights reserved. Complex carbohydratesComplex 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 pastaCarbohydrate DigestionCopyright 2010, John Wiley & Sons, Inc.Absorption of CarbohydratesCarbohydrates are broken down to