NUTR 33512: Nutrition\sqg\t,Chapter5: Carbohyd ratesvIc,\6 carbon, single units - v)e *ce f n bttd'b-^-{r^ /t"gur**-t(glucose + glucose + glucose + ...)4,I\#aa/tt-(-"t- 6t)q,A *i'*rv5*,\xtho* i* l"'#'k/.t. ,Irlgi '/^'oh wa'tr urbsw - \'n+t,.^x" "n:ts5 carbon, single un:ffin@|trgd.s - Mar/wl <(yi <. Alpha or beta bond determine digestibility'i.ry*s;r",!":.#composeJd A+qb^ . l^,d,fta€nProduced by plants ui. pf',irt*Vntfrffi3 4" cc'lYr{ho.t ). . Monbsaccharides and DisaccharidesC-a1/\at$'( fa,rbhqdfrefus ? cawnm ) 3.t rhc{rc. Polysaccharides, Glycogen and Fiber*-. MonosaccharidesDisaccharides. ComplexCarbohydratesI aoda f< - 6tLu1.,A^*ir1. t.ntrp v. ComplexCarbohydrateso\i ao-raah anJ-es -fsrna-in@nit,Amylose - straight chainAmylopectin - branchedand oxygen/oe LeslV *enr!.2#''. Blood sugar (dextrose)€n.e*osc. Fruit sugarqq as*+ose '- a['o%s heLeJ '(e laclotz. Part of lactose :-n :,ihe x\o"-s<. ex'&"-x*c>s<arF-'"?:Hr:Cg* n1ltt'- vtel in'r*,r, ,* '' .d iilE@tr!!!;+F.,+.!ffiqi+F.: :lr:i-+ftrnh*"-t- 5i,tt #'"i$:, *-,: +ffi'*'tt,*f,:Lcu>er><br'*'-Cony+crz.*< oA fn-aztZ^al Auda^eaaUUwi/l ry su.<,lt/tq:yt {aa/-6/&"--/t 4..1aet-.ra:*,'1 .&42 2r1i^(t (*&" "*Vtu?1ft 4/d xA4ry eryh1frU'"4f tp&-+*a. ,.A.n^& a{d tt4fra'- C'-/niz7lN$-i:,1-*.ttirEu,.l))*\s*'\uf9\#vry1 ,6+src,h*^;$edilr\lrJ*toWe\lrc^\fq+,,/'+ffiws :. LOmplex Laroonyqrares lTrgures, r\ ,. lndigestible Polysaccharides Ua't|+ W- a^>ya+/.D- LdPTyp63b'f$AfiE-r' e rs (t a b I e )Artificia I sweetenei'ttglf - 4a1k 1 /''ut le*<t ez^-4 s}at-V,+" Tn'L*er^W *"'f fuPvu/a-+re+ot'n'l ch lanic ,*t*il ..4T4t+7€4-Glucose - glucose - glucose...Bonds cannot be digested by humans-i,lanL ca<rfuA"a&e&o_f glucose in human bodyblood sugarmuscle useAlternative SweetenersYield \o e-ru?c+-| - Jqcha'cfn !(dlu.fpY- --g-u^?M^ turA c..kb^z'J.e,nW, . Similar to aspartaqe but not digested\ Lr"s l ^;,*-k (h"s Ptu<sr-*\. Can be used in cooking-S SUcrotoSz - SCeJgs-r b4ei5 etrc.ctrs<. . Made from sucrose-can be used in cooking.[o r;;;r*"I frga+a_"_ - r,j'tu'f Wa*<. ,lsomer of fructose, pre-bioticRDA: i?Cl qffums nni n.rna-A a+v^aut?-b :rra'-ir*ei* e-l\1a-aA-AarvrttuT fy-] s4<*1 F+VT-*r*al energy needs (AMDR) an/tdlo Ptu*?L*AnLimit added sugars -{-tnstY *a-* q-; e; **V fu<^ Ld\,6'"^Ae14 ;rr )++^-b-Aq- laxt c- €4<-l-<Fiber ftfr. Ci grams woman under 50. c { grams woman over 50. g8 grams men under 50. Dietary Fiber<7hec"t*tn. Pectin, gum, mucilage and some hemicellulose* - ins"babiV;ul -J-,** dissolr-" rv'ua*<' ]"f*a ?*,",- dhggel,*S'tn u)a,krt a,+*<,h"a l+ chefuzl+oe(i$or,u-rc-s ft4^Z b-J-Yz$$e-r$'ffi"{$. AlternativeSweetenersj -- N/eofarn<. Herbal suoolement-recentlv aooroved bv FD$Recommended tntake of carbohyd-anJ gri\ /2 prvl-ua. Oldest alternative sweetener, cannot be used in cookingftfnr.la*-l - J +,n;nn ftaiJs lthtqz ao+*icfu*i gcc'*4 c'"'sia"n'+7. Cannot be used in cooking, containsd3o grams men over 50Carnonvorare rnraKe "fII o, total energy neFosAoaea susars iu%. Recommended 6%Functions of--SweetenerFunctions oft Promoting-a. Water soluble fiberst Reduc'ng. Water soluble fibersCarbohyd rate DigestionMoutha. 25-5oo/o less than recommendedAverage. 4 kcal/gmSC\ aci.d. ..e u.,friffi;arivarY amYraseCarbohydrate DigestionSmall intestine. Qc-r'c-,au$c hnu\uSHas same action #salivary amylase. Specific enzymes break down disaccharides-crs$3'r tfibreaks down sucrose$&\.FG breaks down maltose\ ru\.r4f breaks down lactoseo Protein sparing ,*{} *,. Body does not utilize gluconeogenesis -' t"cd-i nta ke : J.Aqit a0o-t ylolr. gU servtgrLaroonyoratesqtsdown of fatty acidsReducingStomach. Acidic environment -. Fiber not broken downCarbohydrate AbsorptionGlucose and Galactoseabsorptionbegins digestion(amyl = starch & ase = enzyme)Breaks down starchWill not attack branch bonds. Diverticula and DiverticulosisEnergy is expended,\F)aaFructoseOitting a carrier. No energy expended. Anaerobic reactionC,iYricr$,( i ICitric Acid CycleElectron transport chainTotalCitric Acid CycleElectron transport chainTotal(Krebs)fr6e\nU-ArAfter Carbohyd rate AbsorptionLiver converts fructose and salactose to q\ffiS/S\otil,k\utni& usedLycetts -Can be stored as muscle and liver glycogenExtra intake is COntNfk"l to fat and stored as adipose tissue\- -l^"n,a%fl,tnSI.*5:1.""[n. Aerobic[V-chtt''r..'{Vrrls\ctt. Aerobicl4lreaction ATPGlycolysis (glucose ) pyruvate) g.Regulation of Blood Glucosef \ tuSfS blood glucose ..sxf,-.,.1*r _5rl*,ru.-eo J';}'-top* -ur x$a..gr,c.o*^-. ' Hormone that facilitates transfer of glucose from blood into cellst Q-g"\T-t blood glucose -v,-NrN\cp \v*xrt\ o&[qNi,,*patir,.". SlfigeS,Cortisol, Epinephrine, Norepinephrine and Growth HormoneRole of Hormones (table) **trJSCo- Fa**or {f o"-^pr * L'..xnRegulation of blood glucose (figure) ^nr"f . ' .Metabolism - Glucose Homeostasis -10 -te*S | &r' dl"toc+Muscle cell uptaketri'glycogenAdipocyte - fat cellCI2-A)63aaaa!IbIGlucose to pyruvate-+#S-glucose in urine(production of glucose fromrylffpurces)Metabolism - Glucose Homeostasis p \ *- Li,rec a6\gcc3z{^Metabolism - Fasting -Brc-isr wr,4.\cc,r-Q-t':1 Rd'po:e r [u-rr5,qqtics$,.eJ*Metabolism - Extended Fasting Li*prr e-?plit; +ut'rL if-qgc 1 Diabetes Mellitus -\^za ,-,-^*fr6-rdi"lnsulin shots requiredDiet must be coordinated with insulin. Exchange system, carbohydrate countingrncreased risk ror @e, rylEs a nd li:lljXgjlgis_{.ltx-X Diabetes Mellitus40010Most common type of diabetes"::''l[i q-'df&.'Exercise -,i.u.s #r,rr{. Medications -#*rr nf *r. *. Other Blood Sugar Disorders o' '(o 6qi-". Group of factors that increase risk for Type 2 diabetes and cardiovasculardiseaseHypoglycemja''' r-o-D'' --' [@ii,*" Hypoglycemi, -*fod. Exaggerated insulin response after eatingHypoglycemia. Low blood sugar after fasting. Health Concerns(above 50-60 grams). Decrease absorption of certain minerals. lncrdase risk of weight gain and obesity. lncrease risk of dental caries. Health ConcernsL-rr u\oa Vn\o\o rrr.'r,t!.. primary. Decreased lactase production. Secondary. Associated with disease that damage the lactase producing cellsGlucose lntolerancercnn;n- nf-**ob** *ffi. Hypoglycemia. HyperglycemiaGlycemic lndex and Load{<As,Pt ^,#-ffi;,H**. Ratio of a blood glucose response cor4pared with a standard. Based on a 50 gm carbohydrate servingUlgcurLa A d. Amount of carbohydrate in a food multiplied by glycemic index anddivided by L00More accurately reflects blood glucose