1. Carbohydrates Chapter 4

2. What Are Carbohydrates? Organic compounds that contain carbon, hydrogen and oxygen (CH 2 O) © Vinicius Tupinamba/ShutterStock, Inc. © Mircea BEZERGHEANU/ShutterSto ck, Inc. © Ayd/ShutterStock, Inc.© Krunoslav Cestar/ShutterStock, Inc.

3. Single Sugars: Monosaccharides and Disaccharides Monosaccharides: The Single Sugars Glucose Found in fruits, vegetables, honey “Blood sugar”—used for energy Fructose Found in fruits, honey, corn syrup “Fruit sugar” Galactose Found as part of lactose in milk

4. Disaccharides: The Double Sugars Disaccharides—two linked sugar units Sucrose: glucose + fructose “Table sugar” Made from sugar cane and sugar beets Lactose: glucose + galactose “Milk sugar” Found in milk and dairy products Maltose: glucose + glucose Found in germinating cereal grains Product of starch breakdown

5. Complex Carbohydrates Oligosaccharides Human breastmilk (source of fiber for babies) Onions, legumes, wheat asparagus, beans Polysaccharides Starch Long chains of glucose units Found in grains, vegetables, legumes Glycogen Highly branched chains of glucose units Body’s storage form of carbohydrate

6. Complex Carbohydrates: Fiber Dietary + Functional = Total Fiber Indigestible chains of monosaccharides Nonstarch polysaccharides: long chains Cellulose, hemicellulose, pectins, gums, mucilages Lignins Found in fruits, vegetables, grains, and legumes

7. #4 Carbohydrate Metabolism Glucose is key player Storing glucose as glycogen Liver storage Condensation into glycogen Hydrolysis for release of glucose when needed Muscle storage Selfishly hoards glycogen

8. Carbohydrate Metabolism Glucose for energy Fuels most of body’s cells Preferred source for brain, nerve cells, and developing red blood cells Cellular breakdown of glucose Making glucose from protein Amino acid conversion Gluconeogenesis

9. Carbohydrate Metabolism Ketone bodies from fat fragments Inadequate supply of carbohydrates Fat metabolism shifts Ketone body formation – starvation Ketosis – acid-base balance Carbohydrate needs for protein sparing and prevention of ketosis Using glucose to make fat

10. #5 Carbohydrate Digestion and Absorption Mouth Salivary amylase begins digestion of starch Stomach - none Small intestine Pancreatic amylase completes starch digestion Brush border enzymes digest disaccharides End products of carbohydrate digestion Glucose, fructose, galactose Absorbed into bloodstream Fibers are not digested but are excreted in feces

11. Carbohydrate Digestion and Absorption

12. #6 The Constancy of Blood Glucose Steady supply in blood stream Intestines – food Liver – glycogen Blood glucose homeostasis Insulin Glucose from blood into cells Glucagon & epinephrine Brings glucose out from storage

13. The Constancy of Blood Glucose Balancing within the normal range 70-110 mg/dl Balanced meals at regular intervals Diabetes Insulin is either inadequate or ineffective Type 1 diabetes Type 2 diabetes Hypoglycemia – usually results from uncontrolled diabetes or other conditions

14. The Constancy of Blood Glucose Glycemic response Speed of glucose absorption, level of blood glucose, and return to normal glucose levels Low glycemic response Desired

15. Carbohydrates in the Body: Homeostatsis Regulating Blood Glucose Levels

16. Regulating Blood Glucose Levels Hormones: Insulin – lowers Glucagon - increases Epinephrine – increases in emergencies © Photodisc

17. Ketosis Causes: Starvation Chronic alcoholism Uncontrolled diabetes Low fluid intake Low carb diets Blood becomes acidic and body dehydrates Minimum 50-100 mg carbs needed daily to prevent ketosis Death occurs within 3 weeks if body remains in this state

18. Symptoms of Ketosis: Lethargic and fatigue Nausea and vomiting Constipation Acetone breath from high blood acidity

19. #7 Hyperglycemia High levels of glucose in the blood Obtain Proper diagnosis and causes of high blood glucose Eat a proper consistent carbohydrate diet and possible diabetes medications

20. Lactose Intolerance Symptoms of intolerance Gas, bloating, diarrhea Prevalence Genetically determined 98% Thais 95% African American 93% Chinese 12% Caucasian

21. Lactose Intolerance Dietary changes Manage dairy consumption rather than restriction GI bacteria Fermented milk products, (Lactaid products) Individualized diets

22. #8 What is the glycemic index? Number classification of foods based on their potential to raise blood glucose levels Not a reliable method as a snicker bar is classified as low glycemic as 55 but that is NOT a healthy choice for a diabetic or someone wanting to loose weight Snickers bar 250 cals, 33 carbs, 12g fat, 4.5g sat fat, 1 gm fiber

23. #9 Inadequate Regulation of Blood Glucose Levels: Diabetes Mellitus Diabetes mellitus Body either does not produce enough insulin or does not use insulin properly Both genetics and environmental factors seem to be involved Type 1 – no insulin is produced – insulin injections are required with diet Type 2 – some insulin may be produced – may be controlled by diet and/or medications See Diet and Health chapter for more information on DM

24. #10 Functions of Carbohydrates in the Body Normal Use of Glucose Using Glucose for Energy Storing Glucose as Glycogen Sparing Body Protein Preventing Ketosis Brain cells and red blood cells require a constant supply of glucose

25. #11 Carbohydrates and Health Effects Sugar and Dental Caries Fiber and Obesity Fiber and Type 2 Diabetes Fiber and Cardiovascular Disease Fiber and Gastrointestinal Disorders Negative Health Effects of Excess Fiber

26. #12 Recommended Intakes of Starch & Fibers DRI for carbohydrates 45 to 65% of energy requirement RDA for carbohydrates minimum130 grams per day DV: 300 gms per day Fiber DV: 11.5 grams per 1000-kcalories DRI: 14 grams per 1000-kcalories No UL

27. Carbohydrates in the Diet Moderating sugar intake Use less added sugar (white sugar, brown sugar, honey and syrups) Limit soft drinks, sugary cereals, and candy Choose fresh fruits or those canned in water or juice © CSquared Studios/Photodisc

28. #13 Alternative Sweeteners Artificial sweeteners Non-nutritive sweeteners (saccharin, aspartame, sucrolose) Large doses and adverse effects Stevia – an herbal product Generally recognized as safe (GRAS) Sugar alcohols Provide kcalories Not digested, causes diarrhea

29. TYPES OF FIBER, BENEFITS AND HOW TO INCREASE

30. Watch Video: High Fiber Video

31. An Apple a Day… The old adage, “An apple a day keeps the doctor away” has persisted over time due to actual health benefits from apples. Apples have a high pectin content, a soluble fiber known to be an effective GI regulator. © Photodisc

32. #14 Characteristics, Sources, & Health Effects of Fibers

33. Effects of Excess Fiber With all of its health advantages, high fiber intake can cause problems, especially in those who drastically increase their fiber intake in a short period of time. A sudden increase in fiber can cause increased intestinal gas and bloating. If you increase your fiber intake, you should also increase your water intake to prevent constipation.

34. #15 Increasing Fiber Intake To increase your fiber intake, eat more breads, cereals, pasta, rice, fruits, vegetables, and legumes. Eat fruits and vegetables with the peel, if possible, as this is high in fiber. Add fruit to muffins and pancakes. Add legumes, such as lentils and pinto, navy, kidney, and black beans to casseroles.

35. Fiber in Selected Foods

36. Fibers in Selected Foods

37. Remember daily recommendation for fiber intake is 14g per 1000 calories.