Nutrition Science and Application Lori A. Smolin and Mary B. Grosvenor John Wiley & Sons, Inc.

1. NutritionScience and ApplicationLori A. Smolin and Mary B. GrosvenorJohn Wiley & Sons, Inc. Chapter 4Carbohydrates: Sugars, Starches, and Fiber 4-1

2. Carbohydrate in the Diet • Basis of our diet • Can be less refined or more refined • Refining decreases micronutrients and fiber • Added sugars reduce Nutrient Density • Empty kcalories 4-6

3. Carbohydrate Choices • Recommendations: choose less refined 4-7

4. The Whole Grain Story • whole grain includes: • Bran: fiberand vitamins • Germ: vitamins, proteins, and fibers • Endosperm: starch, proteins, vitamins and minerals 4-8

5. Choosing Whole Grains 4-9

6. Simple and Complex Carbohydrates • Carbohydrates contain carbon (C), hydrogen (H), and oxygen (O). • Simple carbohydrates: 1 or 2 sugars • Complex carbohydrates: starches, fiber, and glycogen 4-11

7. Simple Carbohydrate • Monosaccharides 4-12

8. Simple Carbohydrate • Disaccharides • Maltose: glucose-glucose • Sucrose: glucose-fructose • Lactose: glucose-galactose 4-13

9. Making and Breaking Sugar Chains • Condensation reaction: combine • Hydrolysis reaction: using water to split Gluc+Gluc  Maltose Maltose  Gluc, Gluc 4-15

10. Complex Carbohydrates • Oligosaccharides: 4-10 • Polysaccharides: more than 10 4-14

11. Complex Carbohydrates • Glycogen - “Animal Starch” • Muscles and in the liver • Sources of energy and blood glucose supply • Starch – Amylose and amylopectin • Fiber – Do not provide kcalories • Beneficial health effects • Soluble fiber vs. Insoluble fiber 4-17

12. Carbohydrates in the Digestive Tract • Goal: To digest disaccharides and complex carbohydrates to monosaccharides to be absorbed. • Digestible vs. Indigestible carbohydrates 4-19

13. Digestion of carbohydrates • Mouth: • Salivary amylase breaks down starch (little) • Stomach: • HCl inhibits salivary amylase. Physical digestion. • Small Intestine: • Pancreatic amylase digest starch to maltose (majority) • Sucrase, lactase & maltase: digest di- to monosaccharides • Absorption occurs here via... • ***************************************** • Large intestine: • Non-digestible carbohydrates (fiber, lactose*) • Partially digested by bacteria to produce gas & acid

14. Lactose Intolerance • Not enoughlactase • Symptoms: intestinal gas, bloating, & diarrhea • More common in some populations. • Calcium needs? 4-20

15. Indigestible Carbohydrates • Health implications • Stimulate GI motility • Promote a healthy microflora • Slow nutrient absorption • Increase intestinal gas 4-21

16. Synthesis of Glucose and Starch 4-16

17. 1. 2. 3. 4. Carbohydrates Provide Energy • ATP production – cellular respiration 4-22

18. Gluconeogenesis • Making glucose from protein 4-23

19. Fat breakdown • Fatty acids can be broken down to get energy (ketone bodies) • To make ATP, carbohydrates are needed. 4-24

20. Glycemic Response • Rate, magnitude, & duration of rise in blood glucose. • Glycemic index: a ranking of how a food affects blood glucose (>70, <50) • Glycemic load: content of sugar X glycemic index (>20, <11) 4-25

21. Insulin and Glucagon • Regulate blood glucose • Pancreatic hormones • After a meal? c. Hours after a meal? 4-26

22. Thurs

23. Type 1 Autoimmune destruction of insulin cells 5% to 10% of diagnosed cases Type 2 Insulin resistance/deficiency 95% of all cases in the U.S. Gestational Hormonal changes during pregnancy Increases risk of complications Diabetes: Abnormal Blood Glucose Regulation 4-27

24. Abnormal Blood Glucose Levels in Diabetes Mellitus 4-28

25. Diabetes Mellitus: Symptoms • Immediate Symptoms • Excessive thirst, frequent urination, blurred vision • Long-term complications • Blood vessels, kidneys, eyes, and nerves 4-29

26. Warning….gory image

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28. Diabetes Mellitus: Treatment • Diet • Control blood glucose levels • Exchanging lists • Exercise • Increase sensitivities of cells to insulin • Medication • Insulin injection or oral medication 4-30

29. Hypoglycemia: Low Blood Glucose • Result of over-medication • Imbalance: insulin level vs. carbs intake 4-31

30. Carbohydrates and Health • Associated with cavities or gum disease. • Hyperactivity in children? • Carbohydrates are not “fattening” • High fructose corn syrup: add kcalories 4-32

31. Effect of fiber on health • Heart disease • Diabetes management • Colon cancer

32. Soluble Fiber—Healthy Heart • Dissolves in water or absorbs water • Broken down by the intestinal bacteria • Food sources: • Oats, apples • Beans, seaweeds • Health benefits: • lower blood cholesterol • decrease glucose absorption 4-34

33. Insoluble Fiber—Happy GI Tract • Does not dissolve in water • Cannot be broken down by large intestinal bacteria • Food sources: • Wheat, rye bran • Vegetables • Health benefits: • Soften stools • Decrease transit time 4-35

34. Fiber vs. Colon Cancer • Epidemiologic studies • Recent intervention studies 4-36

35. Carbohydrate Recommendations • The RDA: • Glucose for the brain • The Range of Healthy Intakes: • 45% to 65% • An AI for Fiber: • 25-38g/day for young adult women, men 4-37

36. Types of Alternative Sweeteners

38. Types of Alternative Sweeteners • Saccharin • 200–700x sweeter than sugar • Aspartame (180x sweeter) • Aspartic acid and phenylalanine • Phenylketonuria (PKU) • Sucralose (Splenda) • Derived from sugar • Sugar alcohols (Chemical derivatives of sugar) • Low-calorie: 0.2–3 kcal/gram “sugar free” 4-46