1. Carbohydrates By Jennifer Turley and Joan Thompson © 2013 Cengage Module 1.2

2. Presentation Overview 1. Composition 2. Energy yield 3. Categories 4. Food Sources 5. Dietary Recommendations 6. Alcohol

3. Carbohydrate (Carbs or CHO)  Composition: Carbohydrates are made of the elements carbon, hydrogen, and oxygen  Organic Compound: Carbohydrates are organic because they contain carbon. They are compounds because they have more than one element in their structure  The ratio of Carbohydrate is CxH 2 x0x  C 6 H 12 O 6 + 6O 2  6CO 2 + 6H 2 O

4. Carbohydrate: Energy Yield  Provides 4 Calories/gram  It is the most preferred fuel for the body  It is high performance fuel  It produces ATP at the fastest rate  C 6 H 12 0 6 + 6O 2  6C0 2 + 6H 2 O + 36 ATP

5. Categories of Carbohydrates Simple versusComplex

6. 1. Monosaccharides α-D-Glucose β-D-Fructose β-D-Galactose Simple Carbohydrates

7. 2. Disaccharides Simple Carbohydrates α-Sucrose α-Maltoseβ -Lactose

8. Common Names of Simple Sugars  Glucose is blood sugar  Fructose is fruit sugar  Sucrose is table sugar  Lactose is milk sugar  Maltose is malt sugar

9. Complex Carbohydrates Polysaccharides: Starch (digestible & caloric)   Alpha linked glucose molecules in starch can be broken apart by the enzyme alpha-amylase to produce energy  The glucose units that are released are absorbed into the blood stream

10. Complex Carbohydrates Polysaccharides: Fiber (indigestible & non-caloric )   Beta linked glucose molecules cannot be broken apart by human enzymes so no energy is produced  The glucose units are not released so fiber is not absorbed  Cellulose is the most common type of fiber

11. Food Sources   Grains, cereals & legumes:  pasta, bread, cold/hot cereal, rice, oats, kidney beans, etc.  Fruits and vegetables  Starchy vegetables:  corn, potato, peas, acorn squash, etc.

12. Food Sources Plant Sources  Simple carbs:  fruit, table sugar, sweets & sugar sweetened beverages  Complex carbs:  vegetables, grains, legumes, & whole-grain cereals

13. Food Sources Animal Sources  Milk (and milk products like yogurt & cheese)  also provide small amounts of protein & fat  Honey (contains glucose & fructose)  Animal sources provide mostly protein and fat

14. Dietary Recommendations The Acceptable Macronutrient Distribution Range (AMDR) is ≤ 25% of Calories from sugars

15. Discussion Activity! Groups of 5-6: Write out a high-carb meal 1) At least one simple carbohydrate 2) At least one complex carbohydrate 3) At least two vegetable sources 4) At least one animal source **need to be items/ brands you can buy at your local grocery store

16. Dietary Recommendations The Acceptable Macronutrient Distribution Range (AMDR) is ≤ 25% of Calories from sugars

17. Dietary Recommendations Recommendation for Fiber is:  1.4 grams per 100 Calories consumed  If fiber is indigestible and doesn’t provide Calories or nutrients to our body, why do we need it? Online assignment for next week! Q1: What are 4 benefits of eating fiber? And why! Q2: What are 2 food sources high in fiber?

18. Alcohol Carbohydrate & Drug  Provides 7 Calories/gram  Carb-related substance  Lacks nutritional value  Is a central-nervous system depressant  Is considered a drug  *One serving per day may reduce heart disease risk *Rimm et al. 1999 BMJ 319(7224)

19.  Carbohydrates are organic compounds classified as either simple or complex  They provide 4 Calories/ gram (except fiber, which is non- caloric)  They are the preferred fuel of the body  Consume 45-65% of Calories from carbs  Found in plant sources, except animal sources of milk & honey  Alcohol is a carb-like drug and provides 7 Calories/ gram References for this presentation are the same as those for this topic found in module 1 of the textbook Summary