Carbohydrates The Fuel Machine

Chemical Elements in Carbohydrates Carbon Hydrogen Oxygen

Function Of Carbohydrates 1. To provide energy (most important function) 2. Provide bulk in the diet 3. Provide dietary fiber 4. Assist in the metabolism of fats 5. Spare protein for tissue maintenance

Forms Simple Complex Dietary Fibers

Simple Classifications Monosaccharides Disaccharides Characteristics AKA: Sugars Classifications Monosaccharides Disaccharides Characteristics Water Soluble Occur naturally (fruits, milk, honey) Occur as refined sugars and syrups Any word ending in “ose” is a sugar ex: lactose fructose, glucose, sucrose Too much sugar= weight gain, tooth decay

Complex Classifications Starches Cellulose Fibers Characteristics AKA Starches Classifications Starches Cellulose Fibers Characteristics Insoluble Polysaccharides Found in plants, seeds, roots,& tubers

Dietary Fiber AKA Fiber Classifications 1. Soluble 2.Insoluble Characterstics a. Indigestible b. Provide no calories c. Found only in plant products

Whole Grain Kernel Endosperm Contains Protein needed for gluten Source of refined flour. Low in B complex Vitamins Bran: Outer shell Rich in B Complex Vitamins & Fiber Carbs used for energy Removed in “milling” white flour Wheat Germ: High in B complex Vitamins Capable of sprouting new plant

Fiber Helps promote normal digestion and elimination of wastes. Can lower your risk of heart disease, certain types of cancer, diabetes & can lower your cholesterol Bread, Apples, cereal, pasta, whole grain products, rice, oranges, beans.

Advantages of Complex over Simple Carbohydrates 1. Gives a Feeling of Fullness 2. Takes Longer to Digest 3.Adds fiber to the Diet 4. Contains many other nutrients 5. Does not promote tooth decay 6. Reduced spikes in blood sugar levels

Dietary Sources of Sugars Fruit Honey Milk Juices (100% and cocktails) Alcohol Syrups Cakes, cookies, candies Soda Added to many refined foods

Dietary Sources of Starches Cereal Grains (wheat, oats, rice, etc) Pasta Breads Legumes Vegetables Potatoes Anything made with flour

Dietary Sources of Fiber Vegetables Whole Grains Fruits Bran Flax Legumes

50- 60 % of your daily calories should come from Carbs

They make you Fat more fattening than protein They cause diabetes Carbohydrate Myths They make you Fat more fattening than protein They cause diabetes

“No Carb” Diets Does not offer an appropriate balance of the nutrients we need as seen in the food pyramid Many have problems with digestion and high cholesterol “Poses threat to health” American Medical Association

Energy Value 4 calories Per gram Fiber has 0 calories

Diabetes Type I: Insulin dependant. Must take daily injections of insulin to maintain normal blood glucose levels. Mostly occurs in young children. Type II: Body does not respond well to insulin the body makes. Much more common. May occur later in life or in those who are overweight

Diabetes Continued In both cases insulin levels in the body are too low However eating too much sugar will not cause diabetes It is genetic Symptoms include excessive hunger followed by weakness/ fatigue, irritability, nausea, vomiting, abdominal pain, change in eyesight, drowsiness, some numbness in legs, feet, and fingers.