CARBOHYDRATES
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Transcript CARBOHYDRATES
CARBOHYDRATES
Chapter 5
Carbohydrates
Made of carbon, hydrogen, and oxygen in
a 1:2:1 ratio
Primary fuel source for body cells
Divided into two main classes:
Simple sugars
Complex sugars
MONOSACCHARIDES
GLUCOSE
Also called hexose or
dextrose
Principle building
block of all other
carbohydrates
Typically exists in the
ring form
FRUCTOSE
Also called levulose
Isomer of glucose
Metabolized into glucose by the
liver
Small amounts are converted into
glycogen, lactic acid, or fat
Found in fruit, honey, and high
fructose corn syrup
GALACTOSE
Not usually found free in nature in
large quantities
Isomer of glucose
Typically found as a subunit of
lactose
Converted to glucose by the liver
Used as an immediate energy
source or is stored as glycogen
Other Monosaccharides
Ribose
Five carbon sugar
Used in the formation of RNA
Very little present in our diet
Deoxyribose
Five carbon sugar
Used in the formation of DNA
Not considered a nutrient of our diet since our
bodies can make all that it ever needs.
DISACCHARIDES
MALTOSE
Constructed by a condensation reaction
Composed of two glucose molecules
Possesses an alpha bond
Commonly produced by fermentation reactions called
malting
Most maltose digested is the result of starch digestion
SUCROSE
Constructed by a condensation reaction
Composed of one glucose and one fructose
Possesses an alpha bond
Commonly called table sugar and is found in plants such
as sugar cane and maple syrup
Purified to form brown, white, and powdered sugars
LACTOSE
Constructed by a condensation reaction
Composed of one glucose and one galactose
Possesses a beta bond
Beta bonds are difficult to digest
Primary sugar in milk and milk products
OLIGOSACCHARIDES
3-10 monosaccharides: raffinose
and stachyose
Found in beans and legumes
Not digested by the body
Metabolized by bacteria in the
large intestine
Raffinose=galactose+glucose+fruc
tose
Stachyose=galactose+galactose+
glucose+fructose
POLYSACCHARIDES
Digestible polysaccharides:
Starch
Amylose
Amylopectin
Glycogen
Non-digestible polysaccharides: fibers
Soluble fiber
Insoluble fiber
STARCHES
3000 monosaccharides
Contain alpha bonds
Amylose is straight chain
Amylopectin is branched
chain
High Glycemic Index
GLYCOGEN
Storage form of glucose
in animals and humans
Structure is similar to
amylopectin but with
more complex branching
Numerous alpha bonds
Found in liver (400 kcal)
and muscles (1400 kcal)
Fiber
Dietary fiber= fibers found naturally in
foods
Functional fibers= fiber added to foods
that has shown to provide health benefits
Total fiber= dietary fiber + functional fiber
Chemical Composition of Fibers
Contain beta bonds
Insoluble: not fermented
Cellulose
Hemicellulose
Lignin*
Soluble: 1.5-2.5 kcal/g
Gum
Pectin
Mucilage
Fibers
Carbohydrate Digestion
Within the Mouth
Saliva contains amylase
Converts
polysaccharides, starch,
into oligosaccharides,
maltose, and glucose
Broken down by
hydrolysis reaction
Within the Stomach
The acidic environment
of the stomach inhibits
the action of salivary
amylase
Within the Small Intestines
Pancreatic amylase
Converts
oligosaccharides to
disaccharides
Intestinal cells release
Maltase
Lactase
Sucrase
CARBOHYDRATE ABSORPTION
Monosaccharide
absorption occurs in
the duodenum
Glucose and galactose
by active absorption
Fructose by facilitated
diffusion
CARBOHYDRATE ABSORPTION
Portal vein transports absorbed
monosaccharides to the liver
Liver can then:
Transform them to glucose
Release them back to the blood stream
Store it as glycogen
FUNCTIONS OF
CARBOHYDRATES
Supplies energy
Protein sparing
Prevents ketosis
Food sweeteners
Fructose
Sucrose
Glucose
Maltose
Galactose
FUNCTIONS OF DIETARY FIBER
Promotes regularity and
softer, larger stool
Reduces hemorrhoids and
diverticula
DIVERTICULOSIS
FUNCTIONS OF DIETARY FIBER
Promotes regularity and softer,
larger stool
Reduces hemorrhoids and
diverticula
Aids weight control
Causes a filling of fullness
Slows glucose absorption
Decrease in colon cancer
Reduces cholesterol absorption
Reduces heart disease
RECOMMENDED
CARBOHYDRATE INTAKE
RDA is 130 g/day for adults
50-100 g of CHO/day to prevent ketosis
Recommended: 45-65% of total kcal
180-330 g of CHO/day (primarily from
white bread, soda, baked goods)
50% of total kcal
Worldwide the CHO intake is +70%
RECOMMENDED FIBER INTAKE
Adequate Intake is 25 g/day for women and 38
g/day for men (14g/1000kacl)
Daily Value= 25g/day for 2000 kcal diet
Average U.S. intake= 13-17 g/day
Sample Menus
Sample Menus
PROBLEMS WITH
HIGH SUGAR INTAKES
Empty calories
Dental caries
Glycemic index=the blood glucose response to a
given food compared to a standard
Glycemic load=the amount of Carbohydrate in
food times the glycemic index for that food.
Related to structure, fiber content, amount of
processing, and macronutrient content
Effects of Ingesting
High Glycemic Load Foods
Stimulates insulin release
Insulin increases blood triglyceride levels
Insulin increases LDL
Insulin increase fat synthesis
Increased risk for CVD
Muscles may become resistant to insulin
Increases risk of developing diabetes
Become hungry quicker
PROBLEMS WITH HIGH
INTAKES OF DIETARY FIBER
Too much fiber (>60 g/day) will:
Require extra intake of fluids
Bind to some vitamins
Develop phytobezoars
Fill the stomach of a young child quickly
Lactose Maldigestion
Primary lactose maldigestion
75% of world population
Begins to develop around age 3 to 5 years
Secondary lactose maldigestion
Temporary decrease in lactase production
25% of North American population
Increases with age
FOOD SWEETENERS
Nutritive sweeteners
Sugars
Sugar alcohols
Alternative sweeteners
Saccharin
Aspartame
Neotame
Acesulfame-K
Sucralose
Read the Nutrition
Perspective
Pp 171-176