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Chapter-4-CARBOHYDRATES midterm college1
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- 4. Carbohydrate Can BeDivided Carbohydrate Can Be Divided up Into 3 Groups up Into 3 Groups œ Sugar Glucose + Sucrose ¡ Starch ¸ Cellulose
- 5. Why do weneed Why do we need carbohydrate? carbohydrate?
- 6. Carbohydrate Compounds contain C,H, O with general formula of Cm(H2O)n All have C=O and -OH functional groups
- 7. Types of Carbohydrates Classificationbased on the number of sugar units in the total chain Monosachcarides Single sugar unit Disaccharides Two sugar units Trisachcarides Three sugar units Oligosaccharides up to 10/13/ sugar units Polysaccharides > 13 sugar units Chaining relies on the glycosidic bonds
- 8. Carbohydrates (CH2O)n ⢠Simple carbohydrates âMonosaccharides(single sugars) âDisaccharides (double sugars) ⢠Complex carbohydrates â Polysaccharides (many sugars) Copyright 2005 Wadsworth Group, a division of Thomson Learning
- 9. Simple Carbohydrates Monosaccharides (C6H12O6) Glucose Fructose Galactose Copyright 2005Wadsworth Group, a division of Thomson Learning
- 10. Monosaccharides Glucose â dextroseor blood sugar 1. Primary fuel for the body 2. Found in all disaccharides & polysaccharides
- 11. Monosaccharides Fructose â fruitsugar 1. Found in fruit, honey, syrup 2. Converts to glucose in the body
- 12. Monosaccharides Galactose â partof lactose 1. Found in milk 2. Converts to glucose in the body
- 13. Simple Carbohydrates Disaccharides Maltose Sucrose Lactose Copyright 2005Wadsworth Group, a division of Thomson Learning
- 14. Disaccharides Sucrose â tablesugar 1. Glucose + Fructose 2. Refined from sugar beets & cane
- 15. Disaccharides Lactose â milksugar 1. Glucose + Galactose 2. Lactose intolerance â missing digestive enzyme needed to split into two monodisaccharide parts to absorb it
- 16. Disaccharides Maltose â maltsugar 1. Glucose + Glucose 2. Found in germinating seeds & used in fermentation to produce malted beverages (beer, whiskey)
- 17. Complex Carbohydrates Polysaccharides Glycogen Starches Fibers Copyright 2005Wadsworth Group, a division of Thomson Learning
- 18. Polysaccharides Glycogen â longchains of glucose found in animals 1. Stored in liver & muscles 2. Helps maintain blood glucose and important source of âquick energyâ, esp. during exercise (lasts only about 12 hrs)
- 19. Polysaccharides Starch â longchains of glucose found in plants 1. Cereal grains (wheat, rice, corn, etc.), legumes (beans & peas), and root vegetables (potatoes, yams)
- 20. Polysaccharides Fiber â mostlyindigestible CHO; gums, mucilages, lignin 1. Component of plant cell walls 2. Classified according to solubility in water 3. Abundant in whole grains, legumes, fruits and vegetables
- 21. Fibers Insoluble â nonviscous; cellulose,lignins Soluble â viscous & fermentable; pectins, gums, mucilages
- 22. Digestion ⢠Mouth âSalivary amylase â˘Stomach âFibers and satiety ⢠Small Intestine -Maltase, sucrase, lactase
- 23. Digestion ⢠Pancreas âPancreatic amylase â˘Large Intestine -Fermentation of viscous fibers ď Water, gas, short-chain fatty acid production
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- 27. Metabolism Glucose in theBody ⢠Used for energy â fuels most of the bodyâs cells ⢠Stored as glycogen â 1/3 in the liver and 2/3 in muscles ⢠Made from protein â gluconeogenesis ⢠Converted to fat â when in excess of bodyâs needs
- 28. Constancy of BloodGlucose ⢠Regulating hormones â maintain glucose homeostasis 1. Insulin â moves glucose from the blood into cells 2. Glucagon â signals the liver to release glucose into the blood 3. Epinephrine â released when emergency fuel needed
- 29. Maintaining Blood GlucoseHomeostasis
- 30. Constancy of BloodGlucose ⢠Diabetes âType 1 diabetes â˘Failure of insulin production âType 2 diabetes â˘Obesity ⢠Hypoglycemia âRare in healthy people ⢠Glycemic response âGlycemic index
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- 32. Health Effects ofSugar ⢠Sugar in excess 1. Contains no nutrients and may contribute to malnutrition 2. Causes dental caries (tooth decay) 3. Does not cause, but can contribute to: obesity, diabetes, heart disease, & behavorial problems
- 33. Accusations Against Sugars â˘Sugar causes obesity ⢠Sugar causes heart disease
- 34. Accusations Against Sugars â˘Sugar causes misbehavior in children and criminal behavior in adults ⢠Sugar causes cravings and addictions âserotonin
- 35. Recommended Intakes of Sugars â˘DRI âNo more than 25% of total daily energy intake -Limit added sugars to <10% of total energy intake Copyright 2005 Wadsworth Group, a division of Thomson Learning
- 36. Health Effects ⢠Complexcarbohydrates & fiber may reduce the risk of: -Heart disease -Diabetes -GI health -Cancer -Weight Management
- 37. Health Effects How? ⢠Dietshigh in complex CHO tend to be: 1. Lower in fat and calories 2. Higher in fiber, vitamins, & minerals
- 38. Soluble Fibers ⢠Lowerblood cholesterol by binding dietary cholesterol so less absorbed ⢠Slow glucose absorption ⢠Slow transit of food through upper GI tract ⢠Holds moisture in stools, softening them ⢠Lower risk of heart disease ⢠Lower risk of diabetes
- 39. Soluble Fibers ⢠Gums& mucilages, pectins, psyllium ⢠Sources âWhole-grains, fruits, legumes, seeds and husks, vegetables âExtracted and used as food additives
- 40. Insoluble Fibers ⢠Increasefecal weight - helps form soft, bulky stools which improves G.I. motility & reduces risk of constipation, hemorrhoids, diverticulosis & colon cancer ⢠Speed fecal passage through colon ⢠Provide bulk and feelings of fullness (satiety)
- 41. Insoluble Fibers ⢠Cellulose,lignins, hemiculloses ⢠Sources âBrown rice, fruits, legumes, seeds, vegetables, wheat bran, whole grains âExtracted and used as food additives
- 42. Recommended Intakes of Carbohydrates& Fibers ⢠RDA for carbohydrate â130 g/day â45% - 65% total daily energy intake with emphasis on complex -Daily Value: 300 g/day ⢠Fiber âDaily Value: 25 g/day âAI: 14 g/1000 kcal/day
- 43. Dietary Recommendations Example: If 2000kcal diet, then: 1100-1200 kcals as CHO (275-300 grams) with < 200 kcals as âadded sugarâ (50 grams) One 12 oz. soft drink has 36-40 gms sugar 0ne tsp. sugar weighs 4 gms = 9-10 tsps!
- 44. Alternative Sweeteners Two Categories 1.Sugar Alcohols â mannitol, sorbitol, xylitol 2. Artificial sweeteners â sugar substitutes (calorie-free); in moderation, useful for blood sugar & weight control
- 45. Alternative Sweeteners Sugar Alcohols 1.CHOs that provide less energy than sucrose (2-3 kcals/gm) because not completely absorbed 2. May cause gas, abdominal discomfort, diarrhea 3. Less cariogenic than sugar
- 47. Alternative Sweeteners Artificial Sweeteners 1.Saccharin = âSweet âN Lowâ or âSugar Twinâ 2. Aspartame = âEqualâ or âNutrasweetâ must avoid if have phenylketonuria 3. Acesulfame-K = âSunetteâ or âSweet Oneâ 4. Sucralose = âSplendaâ
- 50. Alternatives to Sugar â˘Acceptable Daily Intake (ADI) ⢠Artificial sweeteners and weight control ⢠Saccharine and cancer ⢠Aspartame and PKU
- 51. Sugar Alternatives onFood Labels
- 52. Alcoholic Beverages ⢠Ruleof thumb to figure calories per ounce for wines and distilled spirits Wine: Multiply the âpercent of alcohol by volumeâ by two to obtain calories/ounce Example: Zinfandel is 12.5% alcohol by volume, 12.5 X 2 = 25 calories/ounce Distilled Spirits (hard liquor): Proof minus 15 to obtain calories per ounce Example: 80 proof whiskey â 15 = 65 calories per ounce