The Carbohydrates Sugars Starches Fiber Copyright 2005 Wadsworth Group, a division of Thomson Learning

Carbohydrates (CH 2 O) n Simple carbohydrates –Monosaccharides –Disaccharides Complex carbohydrates Copyright 2005 Wadsworth Group, a division of Thomson Learning

Simple Carbohydrates Monosaccharides –C 6 H 12 O 6 Glucose Fructose Galactose Copyright 2005 Wadsworth Group, a division of Thomson Learning

Glucose Copyright 2005 Wadsworth Group, a division of Thomson Learning

Fructose & Galactose

Condensation Copyright 2005 Wadsworth Group, a division of Thomson Learning

Hydrolysis Copyright 2005 Wadsworth Group, a division of Thomson Learning

Disaccharides Maltose Sucrose Lactose Copyright 2005 Wadsworth Group, a division of Thomson Learning

Complex Carbohydrates Polysaccharides –Glycogen –Starches –Fibers Copyright 2005 Wadsworth Group, a division of Thomson Learning

Glycogen & Starch Molecules Compared (small Segments) Copyright 2005 Wadsworth Group, a division of Thomson Learning

Complex Carbohydrates Fibers –Cellulose –Hemicelluloses –Pectins Copyright 2005 Wadsworth Group, a division of Thomson Learning

Complex Carbohydrates Fibers –Gums and mucilages –Lignin –Resistant starches Copyright 2005 Wadsworth Group, a division of Thomson Learning

Complex Carbohydrates Fibers –Soluble fibers Viscous Fermentable Copyright 2005 Wadsworth Group, a division of Thomson Learning

Complex Carbohydrates Fibers –Insoluble fibers Nonviscous (Phytic acid) Copyright 2005 Wadsworth Group, a division of Thomson Learning

Digestion Mouth –Salivary amylase Stomach –Fibers and satiety Copyright 2005 Wadsworth Group, a division of Thomson Learning

Digestion Small intestine –Maltase, sucrase, lactase Pancreas –Pancreatic amylase Copyright 2005 Wadsworth Group, a division of Thomson Learning

Digestion Available carbohydrates vs. unavailable carbohydrates Copyright 2005 Wadsworth Group, a division of Thomson Learning

Carbohydrate Digestion in the GI Tract Copyright 2005 Wadsworth Group, a division of Thomson Learning

Digestion Large intestine –Fermentation of viscous fibers Water, gas, short-chain fatty acid production Copyright 2005 Wadsworth Group, a division of Thomson Learning

Absorption Copyright 2005 Wadsworth Group, a division of Thomson Learning

Lactose Intolerance Symptoms Causes –Lactase deficiency Copyright 2005 Wadsworth Group, a division of Thomson Learning

Lactose Intolerance Prevalence Dietary changes –Does not require the elimination of milk/milk products –Acidophilus milk Copyright 2005 Wadsworth Group, a division of Thomson Learning

Glucose in the Body Energy Glycoproteins Glycolipids Copyright 2005 Wadsworth Group, a division of Thomson Learning

Carbohydrate Metabolism Storing glucose as glycogen Using glucose for energy Copyright 2005 Wadsworth Group, a division of Thomson Learning

Carbohydrate Metabolism Making glucose from protein –Gluconeogenesis –Protein-sparing action of carbohydrates Copyright 2005 Wadsworth Group, a division of Thomson Learning

Carbohydrate Metabolism Making ketone bodies from fat fragments –Ketone bodies Ketosis –Acid-base balance Copyright 2005 Wadsworth Group, a division of Thomson Learning

Carbohydrate Metabolism Converting glucose to fat –Energetically expensive Copyright 2005 Wadsworth Group, a division of Thomson Learning

Constancy of Blood Glucose Regulating hormones –Insulin –Glucagon –Epinephrine Copyright 2005 Wadsworth Group, a division of Thomson Learning

Maintaining Blood Glucose Homeostasis Copyright 2005 Wadsworth Group, a division of Thomson Learning

Constancy of Blood Glucose Diabetes –Type 1 diabetes Failure of insulin production –Type 2 diabetes Obesity Copyright 2005 Wadsworth Group, a division of Thomson Learning

Constancy of Blood Glucose Hypoglycemia –Rare in healthy people Copyright 2005 Wadsworth Group, a division of Thomson Learning

Constancy of Blood Glucose Glycemic response –Glycemic index Copyright 2005 Wadsworth Group, a division of Thomson Learning

Sugars Added sugars –Sucrose, invert sugar, corn syrups, etc. Copyright 2005 Wadsworth Group, a division of Thomson Learning

Sugars Health effects of sugars –Nutrient deficiencies Copyright 2005 Wadsworth Group, a division of Thomson Learning

Sugars Health effects of sugars –Dental caries Dental plaque Copyright 2005 Wadsworth Group, a division of Thomson Learning

Accusations Against Sugars Sugar causes obesity Sugar causes heart disease Copyright 2005 Wadsworth Group, a division of Thomson Learning

Accusations Against Sugars Sugar causes misbehavior in children and criminal behavior in adults Sugar causes cravings and addictions –serotonin Copyright 2005 Wadsworth Group, a division of Thomson Learning

Recommended Intakes of Sugars DRI –No more than 25% of total daily energy intake Copyright 2005 Wadsworth Group, a division of Thomson Learning

Starch and Fiber Health effects –Heart disease –Diabetes –GI health Copyright 2005 Wadsworth Group, a division of Thomson Learning

Starch and Fiber Health effects –Cancer –Weight management –Harmful effects of excessive fiber intake Copyright 2005 Wadsworth Group, a division of Thomson Learning

Viscous Fibers Soluble and more fermentable Gums and mucilages Pectins Psyllium Some hemicelluloses Copyright 2005 Wadsworth Group, a division of Thomson Learning

Viscous Fibers Sources –Whole-grains, fruits, legumes, seeds and husks, vegetables –Extracted and used as food additives Copyright 2005 Wadsworth Group, a division of Thomson Learning

Viscous Fibers Lower blood cholesterol Slow glucose absorption Slow transit of food through upper GI tract Copyright 2005 Wadsworth Group, a division of Thomson Learning

Viscous Fibers Holds moisture in stools, softening them Yield small fat molecules that the colon can use for energy Copyright 2005 Wadsworth Group, a division of Thomson Learning

Viscous Fibers Lower risk of heart disease Lower risk of diabetes Copyright 2005 Wadsworth Group, a division of Thomson Learning

Viscous Fibers Copyright 2005 Wadsworth Group, a division of Thomson Learning

Nonviscous Fibers Insoluble and less fermentable Cellulose Lignins Psyllium Resistant starch Many hemicelluloses Copyright 2005 Wadsworth Group, a division of Thomson Learning

Nonviscous Fibers Sources –Brown rice, fruits, legumes, seeds, vegetables, wheat bran, whole grains –Extracted and used as food additives Copyright 2005 Wadsworth Group, a division of Thomson Learning

Nonviscous Fibers Increase fecal weight Speed fecal passage through colon Provide bulk and feelings of fullness Copyright 2005 Wadsworth Group, a division of Thomson Learning

Nonviscous Fibers Alleviate constipation Lower risks of diverticulosis, hemorrhoids, appendicitis May help with weight management Copyright 2005 Wadsworth Group, a division of Thomson Learning

Nonviscous Fibers Copyright 2005 Wadsworth Group, a division of Thomson Learning

Starch and Fiber RDA for carbohydrate –130 g/day –45% - 65% total daily energy intake Daily Value: 300 g/day Copyright 2005 Wadsworth Group, a division of Thomson Learning

Starch and Fiber Fiber –Daily Value: 25 g/day –AI: 14 g/1000 kcal/day Copyright 2005 Wadsworth Group, a division of Thomson Learning

Guidelines to Groceries Grains Copyright 2005 Wadsworth Group, a division of Thomson Learning

Guidelines to Groceries Vegetables Fruits Copyright 2005 Wadsworth Group, a division of Thomson Learning

Guidelines to Groceries Milk and milk products Meats and meat alternatives Copyright 2005 Wadsworth Group, a division of Thomson Learning

Alternatives to Sugar Artificial sweeteners vs. sugar replacers (nutritive sweeteners) Copyright 2005 Wadsworth Group, a division of Thomson Learning

Alternatives to Sugar Saccharine and cancer Aspartame and PKU Copyright 2005 Wadsworth Group, a division of Thomson Learning

Metabolism of Aspartame

Alternatives to Sugar Stevia Copyright 2005 Wadsworth Group, a division of Thomson Learning

Alternatives to Sugar Acceptable Daily Intake (ADI) Artificial sweeteners and weight control Copyright 2005 Wadsworth Group, a division of Thomson Learning

Sugar Alternatives on Food Labels