Carbohydrates for a Healthy Body Nutrition 2102

Carbohydrates Often known as carbs make up the largest volume of our daily food. 55 - 60 % of our food should be from carbohydrates. the element of our food that supplies energy play a vital part of the digestive process, and of the metabolism and oxidation of protein and fat.

Too Little…Too Much? If we take in less carbohydrate than is needed for energy: Low energy, tiredness If we take in more carbohydrate than is needed for energy, the unused portion is stored in the liver or the tissues as fat .

Carbohydrates • Function –Carbs are easily digested • All carbohydrates are broken down to glucose (single molecule of sugar) in the body –Provide quick energy to the body –The brain works exclusively off glucose

Carbohydrates • Sources                        

The Best Carbs Complex carbohydrates often supply energy and other nutrients and fiber that the body needs. They are a better choice. Unrefined grains – Whole grains, high in fiber Fruit, Veggies, and Low-fat Dairy – Nutrients and fiber.

Starch Starch in the body breaks down simple sugars. The body has to break down all sugar and starch into glucose to use it. All starchy foods are plant foods. Seeds are the richest source; 70% of their weight is starch.

Bad Carbs Simple carbohydrates are quick energy sources, but they usually do not supply any other nutrients or fiber. Refined grains – Only the endosperm is used – Very little nutritional value

Sugar Glucose: plant sugar Sucrose: table sugar, fruits and vegetables Fructose: sugar found in fruits and saps Maltose: malt sugar, found in grains Lactose: found in dairy