Carbohydrates

1. Carbohydrates

2. Intended Learning Outcomes • By the end of this lecture, students will have a general overview on the carbohydrates.

3. Fiber • structural parts of plants • found in all plant derived food • bonds of fibers cannot be broken down during the digestive process • minimal or no energy available

4. Fiber types • cellulose • pectins • lignins • resistant starches • classified as fibers • escape digestion and absorption

5. Fiber Characteristics • soluble fibers, viscous, fermentable • easily digested by bacteria in colon • associated with protection against heart disease and diabetes • lower cholesterol and glucose levels • found in legumes and fruits

6. Fiber • The average American does not get enough FIBER in their diets. • The National Cancer Institute recommends that the average person gets 20-35 GRAMS of fiber every day. • Two other common names for fiber are: ROUGHAGE or CELLULOSE.

7. Fiber is important because it attracts WATER to the INTESTINES and helps move food through our systems faster. You have to have water along with fiber or it is not as effective. • Benefits of fiber include a lowered risk of DIVERTICULITUS, HEMORRHOIDS and COLON or RECAL CANCER.

8. 6. List the two types of fiber and the main functions they perform: Shown to lower total blood cholesterol A. Soluble • Insolubl • *Will NOT digest or dissolve Helps move food through the body

9. Fiber only comes from PLANT food sources. You CANNOT get fiber from animal food sources. • Foods that are high in fiber include: • Fruits and Veggies (Especially the Skins!) • Whole Grains • Legumes/Beans - Bran • Ways to increase fiber in the diet include: • Add Whole Grains (At least 3 oz. per day) • Use Whole Wheat FlourEat the Skins

10. __ENDOSPERM___ • Provides: • Starch • Protein 10. Label the Wheat Kernel below: • __Bran___ • Provides: • Fiber • Vitamins • Minerals • __GERM___ • Provides: • Unsaturated Fatty Acids • “B” Vitamins • Vitamin E • Iron • Zinc • Other Trace Minerals

11. When a product claims that it is “Whole Wheat” or “Whole Grain”, it must use the ENTIRE wheat kernel, or ALL THREE parts. • Other products, like white bread and rice, usually only use the ENDOSPERM, which is the LEAST beneficial part of the wheat kernel. • ENRICHED: some of the nutrients that were lost in processing are added back into the product. • FORTIFIED: 10% more of the Daily Value for the nutrient is being added.

12. Fiber • insoluble and not easily fermented • promote bowel movements • alleviate constipation • found in grains and vegetables

13. DRI and Fiber • distinguish fibers by source • dietary fibers: naturally in intact plants • functional fibers: extracted from plants or manufactured • total fiber: sum of the 2

14. Carbohydrate Digestion • break down into glucose • body is able to absorb and use • large starch molecules • extensive breakdown • disaccharides • broken once • monosaccharides • don’t need to be broken down

15. Carbohydrate Digestion • begins in mouth • chewing releases saliva • enzyme amylase hydrolyzes starch to polysaccharides and maltose • stomach • no enzymes available to break down starch • acid does some breakdown • fibers in starch provide feeling of fullness

16. small intestine • majority of carbohydrate digestion takes place here • pancreatic amylase reduces carbs to glucose chains or disaccharides • specific enzymes finish the job • maltase • maltose into 2 glucose • sucrase • sucrose into glucose and fructose • lactase • lactose into glucose and galactose

17. large intestine • 1-4 hours for sugars and starches to be digested only fibers remain • attract water, which softens stool • bacteria ferment some fibers • water, gas, short-chain fatty acids (used for energy)

18. Carbohydrate Absorption • glucose can be absorbed in the mouth • majority absorbed in small intestine • active transport • glucose and galactic • facilitated diffusion • fructose • smaller rise in blood glucose

19. Lactose Intolerance • more lactose is consumed than can be digested • lactose molecules attract water • cause floating, abdominal discomfort, diarrhea • intestinal bacteria feed on undigested lactose • produce acid and gas

20. Lactose Intolerance • age, damage, medication, diarrhea, malnutrition • management requires dietary change • 6 grams (1/2 cup) usually tolerable • take in gradually • hard cheeses & cottage cheese • enzyme drops or tablets • lactose free diet is extremely difficult to accomplish

22. Carbohydrate Metabolism • 1/3 of body’s glycogen is stored in liver • released as glucose to bloodstream • eat – intake glucose • liver condenses extra glucose to glycogen • blood glucose falls • liver hydrolyzes glycogen to glucose Glycogen is bulky, so we store only so much: short term energy supply Fat is the long term energy supply.

23. Glucose for Energy • enzymes break apart glucose – yielding energy • inadequate supply of carbohydrates • ketone bodies (fat fragments) are an alternate energy source during starvation • excess ketones can lead to ketosis: imbalance of acids in body • minimum of 50 – 100 grams of carbs/day are needed to avoid ketosis

24. Glucose Homeostasis • maintaining an even balance of glucose is controlled by insulin and glucagon • insulin • moves glucose into the blood • glucagon • brings glucose out of storage

25. maintaining balance • balanced meals at regular intervals • fiber and some fat slow the digestive process down • glucose gets into the blood slow and steady

26. 1 2 3 4 5 6 7 Maintaining Blood Glucose Homeostasis Intestine When a person eats, blood glucose rises. High blood glucose stimulates the pancreas to release insulin. Pancreas Insulin Insulin stimulates the uptake of glucose into cells and storageas glycogen in the liver and muscles. Insulin also stimulates the conversion of excess glucose into fat for storage. Liver Fat cell Muscle As the body's cells use glucose, blood levels decline. Low blood glucose stimulates the pancreas to release glucagon into the bloodstream. Pancreas Glucagon Glucagon stimulates liver cells to break down glycogen and release glucose into the blood.a Glucose Insulin Glucagon Glycogen Liver aThe stress hormone epinephrine and other hormones also bring glucose out of storage. Blood glucose begins to rise.

27. Imbalance • diabetes • after food intake, blood glucose rises and is not regulated because insulin is inadequate • hypoglycemia • blood glucose drops dramatically • too much insulin, activity, inadequate food intake, illness • diet adjustment includes fiber-rich carbs and protein

28. Glycemic Index • way of classifying food according to their ability to raise blood glucose • much controversy

30. Sugar • ½ comes from natural sources, ½ from refined and added • sucrose, corn syrup, honey • excess can lead to nutrient deficiencies and tooth decay • empty calories • sugar and starch break down in the mouth

31. Sugar • recommended intake • added sugar = no more than 10% of energy intake

33. Starch and Fiber • diet that includes starch, fiber and natural sugars • whole grains, vegetables, legumes, fruits • may protect against heart disease and stroke • reduces the risk of type 2 diabetes • enhances the health of the large intestine • can promote weight loss

34. Starch and Fiber • starch intake • 45-65% • 225 – 325 grams (DV is 300 grams) • 900-1300 kcal/2000 kcal • RDA is 130 grams • fiber intake • Daily Value is 25 grams/2000 kcal

37. Groceries • grains: 1 serving = 15 grams • vegetables • ½ cup starchy = 15 grams • ½ cup nonstarchy = 5 grams • fruit: 1 serving = 15 grams • milk: 1 cup = 12 grams • meat: none or little • legumes: ½ cup = 15 grams

38. Artificial Sweeteners • help keep sugar and energy intake down • anything we eat has FDA approval • saccharin • aspartame • acesulfame potassium • sucralose • neotame

40. Recommended text book • Manual dietetic book