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CARBOHYDRATES

CARBOHYDRATES. Learning Objectives: Understand the different classes of carbohydrates Understand the digestion and absorption of carbohydrates Learn about the function of carbohydrates in the diet, and how they relate to health issues. WHAT ARE THE CARBOHYDRATES?.

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CARBOHYDRATES

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  1. CARBOHYDRATES Learning Objectives: • Understand the different classes of carbohydrates • Understand the digestion and absorption of carbohydrates • Learn about the function of carbohydrates in the diet, and how they relate to health issues

  2. WHAT ARE THE CARBOHYDRATES? • Organic compounds that contain CARBON, HYDROGEN, and OXYGEN in the ratio of 1 carbon atom and 1 oxygen atom for every 2 hydrogen atoms • Two Main Classes: • SIMPLE (sugars) • COMPLEX (starches and fiber)

  3. SIMPLE SUGARS • MONOSACCHARIDES • Glucose (or Dextrose) • Galactose • Fructose

  4. SIMPLE SUGARS • DISACCHARIDES • Sucrose (glucose+fructose) • Lactose (glucose+galactose) • Maltose (glucose+glucose)

  5. COMPLEX CARBOHYDRATES POLYSACCHARIDES • Starch - long chains of glucose molecules in straight (AMYLOSE) or branching (AMYLOPECTIN) arrangement • Figure 4-8, page 106

  6. COMPLEX CARBOHYDRATES POLYSACCHARIDES • Glycogen – animal form of starch (highly branched and composed of multiple glucose molecules)

  7. COMPLEX CARBOHYDRATES • FIBER – resembles starch, but cannot be digested TYPES: • Cellulose • Hemicellulose • Pectin • Gums and Mucilages • Lignans (is fiber, but not a polysaccharide)

  8. CLASSIFICATION of FIBER • SOLUBLE – dissolve in water • INSOLUBLE – cannot dissolve in water • Table 4-3, page 123 • Daily recommendations?

  9. B = 1 cup orange juice 2 scrambled eggs 1 slice white toast L = 1 cup chicken noodle soup 1 cup iceburg lettuce 1 Tbsp blue cheese dressing D = 1 pork chop 1 cup white rice ½ cup canned corn 1 baked potato (no skin) 1 danish S = 1 oz. cheddar 4 saltine crackers

  10. DIGESTION • MOUTH - amylase • STOMACH • SMALL INTESTINE – pancreatic amylase, disaccharidases, maltase, sucrase, lactase

  11. all three travel to the liver through the portal vein; galactose and fructose are converted to glucose

  12. CARBOHYDRATES in the BODY USE OF GLUCOSE • Energy – glucose is the primary fuel for most cells in the body. The brain MUST have glucose! • Sparing body protein – if glucose is scarce, the body will breakdown its own protein. • Preventing ketosis – with no carbohydrate, fat breakdown produces ketone bodies. Can lead to ketosis. • Storage as glycogen – liver stores are used to maintain blood sugar, while muscle stores are used to fuel activity.

  13. REGULATING BLOOD GLUCOSE LEVELS • Insulin – lowers blood glucose • Glucagon – raises blood glucose • Epinephrine – “fight-or-flight” hormone

  14. GLYCEMIC INDEX • Classifies food or meals based upon their potential to raise blood glucose levels • Expressed as a percentage of the response to a standard carbohydrate, usually white bread or pure glucose • Useful? – decreased risk of NIDDM, heart disease, and colon cancer • Useless? – complex, research may not support it • page 116

  15. HIGH BLOOD SUGAR - Diabetes • Type I – Insulin Dependent Diabetes Mellitus (IDDM) or Juvenile Onset • Type II – Non Insulin Dependent Diabetes Mellitus (NIDDM) or Adult Onset

  16. HIGH BLOOD SUGAR - Diabetes RISK FACTORS • Type I – genetics • Type II – genetics, >45 years old, overweight, sedentary, low HDL or high triglycerides, certain racial or ethnic groups, gestational diabetes

  17. Page 639

  18. HIGH BLOOD SUGAR - Diabetes CONSEQUENCES • Peripheral vascular disease • Deterioration of the eye • Kidney disease • Progressive nerve damage • Heart disease

  19. CARBOHYDRATES in the DIET • Recommendations • Current consumption • Increasing complex carbohydrate • Moderating sugar intake

  20. CARBOHYDRATES and HEALTH - Sugar • Sugar and nutrient intake: empty calories • Sugar and dental caries: ex. baby-bottle tooth decay

  21. Sugar Substitutes • Saccharine (Sweet & Low) 0 kcals/g • Sucralose (Splenda) 0 kcals/g • Aspartame (Nutrasweet) 4 kcals/g

  22. Sugar Replacers Isomalt 2.0 kcal/g Lactitol 2.0 kcal/g Maltitol 2.1 kcal/g Mannitol 1.6 kcal/g Sorbitol 2.6 kcal/g “Sugar-Free” does not necessarily mean free of calories!

  23. High Fructose Corn Syrup? Produced by milling corn to produce corn starch, then processing that corn starch to yield corn syrup (almost entirely glucose), and then adding enzymes which change the glucose into fructose Are all sugars the same? Page 118

  24. CARBOHYDRATES and HEALTH – Complex Carbohydrates A diet rich in complex carbohydrates lowers the risk of: • Obesity • Type II Diabetes • Cancer • Cardiovascular Disease • Gastrointestinal Disorders

  25. Compared to Whole Wheat, White Bread is Missing: • 96% of Vitamin E • 78% of Fiber • 72% of Magnesium • 62% of Zinc • 78% of Vitamin B6 • Plus Phytochemicals

  26. How Does Soluble Fiber Reduce Cholesterol?

  27. Two Ways… Enterohepatic Circulation of Bile (page 149 “Bile’s Routes”) Bacterial by-products of fiber fermentation in the large intestine inhibit cholesterol synthesis in the liver

  28. Fiber Supplements • Benefits? • Risks?

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