Transcript Chapter 5 - Tracy Jubenville Nearing

Chapter 5
Carbohydrates
Carbohydrates
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Class of nutrients that is a major source of energy foe the
body
Monosaccharides: simple sugar that is the basic molecule of
carbohydrates
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Glucose, fructose, galactose
-ose
Glucose: primary fuel for muscles and other cells
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Fructose: in fruits, fruit sugar and levulose
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Most important monosaccharide in the body
Naturally found in fruits, honey and some vegetables
Body has little need for fructose, most converted to glucose or fat
Galactose: component of lactose
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Not commonly found in foods
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Disaccharides: simple sugar comprised of two
monosaccharide's.
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Maltose: comprised of 2 glucose molecules, malt sugar
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Sucrose: comprised of 1 glucose and 1 fructose molecule
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Few foods naturally contain maltose
Sugar cane and sugar beets
“junk food”
Lactose: comprised of 1 glucose and 1 galactose molecule
Nutritive and Nonnutritive Sweeteners
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Nutritive sweetener: sweetener that contributes energy
to foods
Added sugars: sugars and syrups added to foods during
processing or preparation
Alternative sweeteners: substance that sweeten foods
while providing few or no kilocalories
Nonnutritive sweeteners: group of synthetic compounds
that are intensely sweet tasting compared to sugars
Complex Carbohydrates (polysaccharides)
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Comprised of 10 or more monosaccharides bonded together
Starch: storage polysaccharide in plants
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Glycogen: storage of polysaccharide in animals
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Fiber: indigestible plant material, most are polysaccharides
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Soluble
Insoluble
What happens to carbohydrates in your
body?
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1. Mouth: starch broken down to
maltose by salivary amylase
2. Stomach: salivary amylase soon stops
in the acidic environment of the
stomach
3. Small intestine: Amylase secreted by
the pancreas breaks down starch to
maltose. Maltase digest maltose into
glucose and fructose. Lacatase breaks
down lactose into glucose and galactose
4. Liver: Glucose, fructose and galactose
are absorbed by intestinal cells and
transported to the liver by the portal
vein
5. Large intestine: some soluble fiber is
ferment3ed by bacteria in the large
intestine
Rectum: Very little dietary carbohydrate
is excreted in feces.
Maintaining blood glucose levels
Glucose is an important cellular fuel
Pancreas
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Beta cells and alpha cells
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Insulin
Glucagon
70-100 mg/dL of blood
Glucose for energy
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Brain and nervous system burn glucose
Ketones: chemicals that result from incomplete fat breakdown
 Ketosis
RDA 130 g/day
Carbohydrate consumption patters
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Developing nations: 70% unprocessed carbs, especially
complex carbs
Industrial nations: eat more refined sugars and added
sugars. Carbs supply 50% of energy for Americans.
Should be 45-65%
Reducing your refined carbs intake
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Avoid vending machines
Avoid fast food
Cut up fruit
Are carbs fatting?
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Atkins, low glycemic index, zone
Energy intake matches your energy output
Refined carbs curb hunger less then protein and fat
Fiber rich foods more filling
Percentages of overweight people has risen in the past 35
yrs.
Children and obesity
Liquid candy
Diabetes
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Group of serious chronic characterized by abnormal
glucose, fat and protein metabolism.
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Type 1
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5-10%
Usually diagnosed as a child, but can be any age
Autoimmune disease
Body does not recognize own beta cells, immune system attach and
destroy them
Type 2
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Adult on set
Beta cells produce insulin but not as well
Genetics, obesity, lack of exercise
Diabetes cont…
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Hyperglycemia: abnormally high blood glucose level
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Primary sign of diabetes
Fasting blood test, 12 hours
Normal is 70-100 mg/dl
Pre-diabetes: 100-125
>125, person has diabetes
Beta cells don’t produce insulin
Other signs: excessive thirst, frequent urination, blurred vision,
poor wound healing, yeast infections, impotence
Other signs, type 1 only: increased appetite with weight loss,
fatigue easily, breath smells like fruit, confusion
Diabetes cont…
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Complications: kidney failure, organ failure, damages
nerves, blood vessels.
200,000 Americans die from the complications annually,
6th leading cause of death
Diabetes increasing at alarming rate:
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1980:
1985:
1990:
1995:
2000:
2005:
5.6 million
6.2
6.6
8.0
12.0
15.8
Controlling diabetes
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Testing, monitor, shots, eating right
Doctor appointment
A1c: blood test to determine
how well someone is controlling
their diabetes
Glycemic index
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Glycemic index and load: standards that indicate that
body’s insulin response to a carbohydrate containing food
Different carbs undergo a different rate and digestion and
absorption
GI <70 may promote satiety (feeling that enough food has
been eaten to delay the next eating episode and or
reduce subsequent food intake).
Hypoglycemia
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Condition that occurs when the blood glucose level is
abnormally low.
<70 mg/dl blood test after 12 hour fast
Declining blood sugar levels, your body produces
epinephrine
Symptoms: head ache, irritable, restless, shaky, sweaty,
loss of consciousness, dizzy.
Metabolic Syndrome
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Condition that increases risk of type 2 diabetes
People with this condition:
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2x risk of heart disease and CDV
Genetic factors
Excess abdominal fat
Insulin resistant
Poor diet
Smokes
No physical activity
Large waist circumference
Hypertension
High elevated fasting blood fats
High fasting blood glucose
Low fasting high-density lipoprotein cholesterol
People can reduce their risk of Metabolic and CVD:
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Exercise 3x a week
Eat more fruits and veggies
Lose weight
Reduce intake of saturated fat, cholesterol and simple sugars
What has sugar done for you?
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Hyperactivity in children? FALSE
Promote ADHD? False
Lactose intolerance
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Inability to digest lactose properly
30-50 million Americans suffer from it
Does not produce enough lactase
Not same as milk allergy, 5% of population
Disaccharide is not completely digested and absorbed by the time it
enters the large intestine
Symptoms
 Within a couple of hours
 Cramps
 Bloating
 Gas
 diarrhea
Usually able to eat yogurt, hard cheese
Milk pretreated with lactase, pills also available
What fiber can do and not do for you
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Is not a nutrient because your body can live with out it
Reduce your risk of obesity, diabetes, intestinal track
disorders, CDV
Reduce constipation, diverticulitis, hemorrhoids
Increase regularity
Does not effect chances of getting colon cancer
Diets rich in soluble fiber can reduce risk of CVD, by
reducing cholesterol
Helps you feel full
AI: 38-25g/day