Understanding nutrition textbook & Nutrition and diet Therapy Carbohydrates Nutrition Science Understanding nutrition textbook & Nutrition and diet Therapy Chapter 4

State Standard: 7) Analyze research to determine domain-specific terms that describe the molecular structure of carbohydrates and fiber in relation to their scientific function in food, food preparation, and the body. Create a graphic illustration/model to compare and contrast the differences in complex and simple carbohydrates and fiber.

Objectives Identify functions of carbohydrates Name primary sources of carbohydrates Describe classification of carbohydrates Summarize Digestion and Absorption of Carbohydrates

Identify Specific Terms related to the topic Carbohydrates Monosaccharides Glucose Fructose Galactose Disaccharides Maltose Sucrose Lactose Polysaccharides Dietary Fiber Insulin

Carbohydrates Primary source of energy for body Least expensive and most abundant of energy nutrients Provide as much as 80-100% of calories in areas where protein and fats are scarce. Composed of Carbon, Hydrogen, and Oxygen

A Chemist’s View of Carbohydrates Carbohydrate family Monosaccharides Simple carbohydrates Glucose, fructose, galactose Disaccharides Maltose, sucrose, lactose Polysaccharides Complex carbohydrates

Atoms and Their Bonds

Monosaccharides Same numbers and kinds of atoms Differing sweetness Glucose Fructose Galactose Simplest form of carbohydrates Absorbed directly into bloodstream from small intestine Glucose- blood sugar Essential energy source Part of every disaccharide Also known as dextrose The form of carbohydrate to which all other forms are converted for eventual metabolism Naturally found in berries, grapes, sweet corn, and corn syrup Only fuel used by central nervous system, RBCs, and brain

Product of digestion of milk Not found naturally Source: Lactose Continued Fructose Also known as levulose or fruit sugar Found in ripe fruits and honey Sweetest of all monosaccharides Galactose Product of digestion of milk Not found naturally Source: Lactose

Molecular Structure

Stop and Share Which monosaccharide is considered the sweetest? Which monosaccharide is know as blood sugar? What 3 elements make up carbohydrates?

Disaccharides Sucrose Composed of glucose and fructose Form of carbohydrate present in granulated sugar, powdered sugar, brown sugar, and molasses One of the sweetest and least expensive sugars Sources: Sugar cane Sugar beets Sap of maple trees

Identifying the Functions of Carbohydrates Provide energy- Main Function Each gram of CHO provides 4 calories Body needs constant energy supply Half-day’s supply of carbohydrates stored in liver and muscles for use as needed Glycogen Stored form Spare protein- allowing them to repair and build body tissues. Maintain normal fat metabolism Provide fiber

Stop and Share Role-play the following scenario with a partner: A client asks the nurse about starting a high-protein, low-carbohydrate diet. How should the nurse respond?

Stop and Share Carbohydrates necessary for energy Lack of adequate carbohydrate intake can result in ketoacidosis Condition in which acids accumulate in blood Ketones Protein best used for building and repairing body tissues

Polysaccharides Complex carbohydrates Compounds of many monosaccharides Important for nutrition: Starch Glycogen Fiber

Polysaccharides Glycogen Also known as animal starch Fiber Indigestible Cannot be broken down by digestive enzymes Insoluble Does not readily dissolve in water E.g., cellulose, hemicellulose, and lignins Soluble Partially dissolves in water E.g., gums, pectins, some hemicellulose, and mucilages Starch Found in grains and vegetables Storage form of glucose in plants Supplies energy over longer period of time Takes body longer to digest than monosaccharides or disaccharides Glycogen Also known as animal starch Storage form of glucose in body Hormone glucagon helps liver convert to glucose as needed

Sources of Polysaccharides Starch Cereals, grains, potatoes, corn, beans, and yams Glycogen Glucose stored in liver and muscles Cellulose Wheat bran, whole-grain cereals, fruits, and green leafy vegetables Hemicellulose Whole grains

Grains Background Common grains are wheat, rice, corn, buckwheat, oats, rye, barley, and millet Every seed, or kernel, of grain is composed of three parts

Parts Germ: a tiny embryo in a seed that will grow into a new plant Endosperm: food supply for a seed’s embryo (takes up most of grain) Bran: the edible outer protective layers

Shopping for Grains Grain Processing: before consumers use them, all grains must be processed First is the removal of the outer husk to expose the kernel Whole Grain: using the entire kernel Contains most of the kernel’s original nutrients Wheat flour, whole wheat cereal, brown rice, rolled oats

Enrichment process: where some nutrients lost as a result of processing are added back to the product Very often Bran and Germ are removed during processing (fiber and nutrients) White Flour and breakfast cereal

Fortification: a process of adding 10% or more of the Daily Value for a specific nutrient to a product by the manufacturer Most fortified foods supply about 25% of the Daily Value for one or more nutrients Some have 100% of many nutrients

Consumer Tips Buying Grain Products: Try and choose Whole Grain products as much as possible Look for products low in fat, added sugar, and sodium Vary your grains Make half your grains whole

Grains Nutrition and Preparation chart Each group will have 3 grains to report on Amaranth Barley Brown Rice Buckwheat Bulgar Farro Freekeh Grano Kamut Kasha Millet Oats Quinoa Rye berries Rye flakes Sorghum Spelt berries Teff Triticale Wheat berries Wild Rice

As a group…. Research alternatives to the grains listed in the charts. What are the advantages to using for your carb source? What are the disadvantages of using these for your carb source? Use the site below to explore Gluten free types of flour http://www.onegreenplanet.org/vegan-food/guide-to-types-of-gluten-free-flour/ Chart how each is made, comparison information, how it works best, and what it is best used in making. Research the Biscuit Method for making biscuits

What is Next…. Biscuit Lab comparing different types of flours How the body digests Carbohydrates Carbohydrate Worksheets