Chapter 15 Review of Carbohydrates

The Chemist’s View of Carbohydrates 0 What three elements are carbohydrates made of? 0 carbon, hydrogen and oxygen

0 What are the two types of carbohydrates? 0 Simple – sugars 0 Complex – starch and dietary fiber

The Simple Carbohydrates 0 Monosaccharrides are single sugars 0 What are the three sugars that are monosaccharrides - page Glucose – basic sugar 0 Fructose – found in fruits and tree sap 0 Galactose – not found in nature, but is bonded to something else

0 Disaccharides sugars made of two monsaccharides bonded together. 0 What are the two most common sugars found in food. Page Sucrose 0 Lactose – found in milk

The Complex Carbohydrates 0 Few or many glucose units bound/linked together in straight or branched chains.

Complex Carbohydrates 0 Glycogen 0 Storage form of glucose in the body 0 Provides a rapid release of energy when needed 0 Starches 0 Storage form of glucose in plants 0 Found in grains, tubers, and legumes

0 Lactose Intolerance 0 Symptoms include bloating, abdominal discomfort, and diarrhea. 0 Causes include lactase deficiency due to a natural decrease that occurs with aging or damaged intestinal villi.

Carbohydrates in the Body 0 Used and stored by the body 0 Help supply the body with a steady stream of energy. 0 What percentage of your daily calories should come from carbohydrates? % (or about 60%)

Energy Production 0 Carbohydrates are efficient fuel for the body. 0 What is the ratio of digested carbohydrates to kcalories of energy – page g to 4kcalories

Diabetes

0 What is the main carbohydrate found in blood? Refer to page 226 for answer. 0 Glucose, blood sugar 0 It affects the health and functioning of all the body’s cells. What is it most critical for? Page Brain and nervous system.

0 Blood Glucose Levels 0 Pancreas monitors the flow of glucose to the cells. 0 Name the hormone secreted by the pancreas. Page Insulin 0 Signals the body’s cells to accept the surge of nutrients that have entered the blood. 0 Helps keep glucose in the blood at a normal level.

0 What are the two conditions related to diabetes? Pages 227 – Hyperglycemia –abnormally high blood glucose level. 0 Hypoglycemia – abnormally low level of blood glucose.

Hyperglycemia Can Cause Serious Long-Term Problems

Hypoglycemic Symptoms

Diabetes 0 Prevalence of Diabetes: 25.8 million adults in US 0 Metabolic Syndrome: Risk factors related to obesity. 0 What are the three types of diabetes? Page 227

0 Type I: pancreas secretes little or no insulin, occurs in children or young adults. 0 Type II: most common, accounts for over 90% of all cases. Pancreas produces insulin, but either not enough or the insulin can’t be used effectively. 0 Gestational Diabetes: High sugars in Pregnancy.

Pathophysiology of Diabetes When you eat, your body breaks food down into glucose. Glucose is a type of sugar that is your body’s main source of energy.

Pathophysiology of Diabetes As blood glucose rises, the body sends a signal to the pancreas, which releases insulin.

Blood glucose regulation Blood glucose goes up and down throughout the day:  As your blood glucose rises (after a meal), the pancreas releases insulin.

Type 2 diabetes Your cells don’t use insulin properly. The insulin can’t fully “unlock” the cells to allow glucose to enter (insulin resistance). Your pancreas may not produce enough insulin (insulin deficiency).

Risk factors for type 2 diabetes  Are overweight.  Are 45 or older.  Are physically inactive.  Have a parent or sibling with type 2 diabetes.  Are African American, Native American, Hispanic American, or Pacific Islander.  Have abnormal cholesterol levels.  Have had gestational diabetes, or given birth to a baby greater than 9 lbs.  Have high blood pressure. Type 2 is more common in people who:

Carbohydrates in Food Production

0 Add taste and texture to many food products. 0 Valued for sweetness. 0 Glucose most common monosaccharide in foods.

Sweeteners What is the first thing that comes to mind when you think of sweeteners? List other sweeteners that you can think of.

0 Table sugar = sucrose: extracted from sugar cane or sugar beets. 0 Brown sugar – granulated sugar flavored with molasses. 0 Confectioners’ sugar – powdered granulated sugar with an added anti-caking agent, such as cornstarch.

Sugar Substitutes Sucralose - chlorinated sucrose derivative - body cannot recognize chlorinated carbohydrate - not absorbed by the body, does not add calories to diet. - does not break down with heat.

Aspartame - an amino acid-based artificial sweetener, approved by FDA in original form not stable when heated. - does not promote tooth decay, doesn’t have an after taste.

Candy Making Referred to as crystalline – made by crystals formed from supersaturated sucrose solutions. Smaller crystals produce a smoother texture and a superior product. Sucrose tends to produce larger crystals.

Controlling Crystallization 0 Crystal formation starts when the solution, syrup, achieves the proper concentration of sugar. 0 Concentration is measured by the boiling point. 0 Interfering agents – added to a sugar syrup to control crystal growth. Cream of tarter, vinegar, corn syrup. 0 Agitation, stirring or beating the solution