1. The Carbohydrates: Sugar, Starch and Fiber Module 1.2

2. Carbohydrate (Carbs or CHO)
Carbohydrate-obtained almost exclusively from plants (fruits, vegetables, grains)
Milk is the only animal-derived food with significant carbohydrate.
Organic Compound: made of the elements carbon, hydrogen, and oxygen.
classified organic due to carbon content
compound - has more than one element in its structure.
Produced by photosynthesis: converts light energy into chemical energy
C6H O2 = 6C02 + 6H2O + energy
Chloroplasts composed of proteins with green chlorophyll pigment which absorbs sun’s energy
Provides 4 Calories/gram.
The preferred fuel for the body; especially brain and nervous system.
It is high performance fuel; produces ATP at the fastest rate.
Should consume 45-65% of caloric intake from carbohydrate
Dietary recommendation for fiber 1.4 gram per 100 caloric intake

3. Carbohydrate Basics Simple Carbohydrates Sugars Complex Carbohydrate
Monosaccharides –single sugar unit
Disaccharides – two sugar units
Complex Carbohydrate
Oligosaccharides and polysaccarides
Types
Starch
Glycogen –storage form of glucose
Fiber - indigestible

4. Categories of Carbohydrate
Simple- sugars
Monosaccarides
Glucose
blood sugar
Fructose
fruit sugar, honey
Galactose
milk sugars
Disaccarides
Sucrose - table sugar
glucose + fructose
Lactose - milk sugar
galactose + glucose
Maltose - grain sugar
glucose + glucose
Complex : two forms
Polysaccharides: Starch
ALPHA linked glucose molecules in starch are broken apart by enzyme alpha-amylase to produce energy.
The glucose units that are released are absorbed into the blood stream.
Fiber: indigestible
BETA linked glucose molecules cannot be broken apart by human enzymes; no energy is produced.
The glucose units not released; thus fiber is not absorbed.
Cellulose is the most common type of fiber

5. Monosaccharides Disaccharides α-D-Glucose β-D-Fructose β-D-Galactose
α-Sucrose
α-Maltose
β -Lactose
Glucose + fructose
Glucose + glucose
Glucose + galactose

6. Complex Carbohydrate Starch is a composite of both types Forms
Starch : plant polysaccharide composed of hundreds of repeating units of glucose, digestible by human beings
Forms
Amylose - Unbranched chains of glucose Constitutes about 20% of starch
Amylopectin – branched chains of glucose used as a thickener; enzymes digest more rapidly. Constitutes 80% of starch
Starch is a composite of both types

7. Polysaccharides

8. Carbohydrate Food Sources
Grains, Cereals, & Legumes: Pasta, bread, cold/hot cereal, rice, oats, kidney beans, etc.
Fruits & Vegetables
Starchy Vegetables: Corn, potato, peas, acorn squash, etc.
Plant Carbohydrate Sources
Simple carbohydrates: Fruit, table sugar, sweets & sugar sweetened cereals.
Complex carbohydrates: Vegetables, starchy vegetables, grains, legumes, & whole grain cereals.
Milk (& milk products yogurt & cheese) contain lactose.
Honey contains glucose, fructose & small amounts of other sugars.
Animal Carbohydrate Food Sources
Animal foods usually provide mostly protein & fat.
Milk & milk products also provide protein & varying amounts of fat

9. CHO Enzymatic Action
An enzyme is a protein that acts as a catalyst in a biological reaction.
Enzyme Amylase digest CHO such as sugars / starch.
CHO digestion begins in the mouth stops in the stomach (pH 2.0) where amylase is inactivated or destroyed in when pH falls below 6.5.
Digestion completed in the small intestine with the help of the intestinal enzymes (maltase, lactase) Pancreatic amylase joins maltase and lactase to continue the digestion of carbohydrates in the small intestine where pH increases to 6.5.
Amylase breaks down starches into a disaccharide. Most starch is broken down to the disaccharide maltose then into single sugars, such as glucose.

10. Carbohydrate Digestion

11. Plant Carbohydrate Sources Animal Carbohydrate Food Sources
Animal Carbohydrate Food Sources

12. Alcohol: CH3CH2O
A clear, colorless volatile liquid 172 degrees much lower than water.)
Shares similar properties as water therefore travels through the body like water. Easily moves across cell walls into tissues/cells
Alcohol is a small molecule that requires no digestive process to be absorbed.
Acts as a sedative and central nervous system depressant.
Fats and lipophylic substances easily dissolve in alcohol. Used to extract flavors and transport medications
A non-nutrient that is not stored in the body.
Alcohol forms the glycerol backbone in fatty acids.
Supplies energy (7 calories/ 1 gram).
One serving per day may reduce heart disease risk but increases cancer risk.

13. Alcohol Absorption / Metabolism
Alcohol is a small molecule that requires no digestive process to be absorbed.
About 20% of alcohol is absorbed in the stomach and about 80% is absorbed in the small intestine.
Body expels 10% of alcohol through perspiration, lungs, and urine
90% to be metabolized by the liver.
A average healthy person’s liver can eliminate .25 oz oz. of alcohol PER HOUR.
This leaves the remaining alcohol to continue circulation throughout the body until it is consumed affecting the brain and every tissues, organ and cell.
Process:
Alcohol + alcohol dehydrogenase → acetaldehyde (carcinogen)
acetaldehyde → acetate
acetate → carbon dioxide (CO2) and water

14. Absorption/Metabolism Influences
Rate of alcohol metabolism affected by:
AMOUNT of alcohol dehydrogenase available
FOOD - Fat delays stomach emptying so the alcohol reaches the intestines slower. Alcohol on an empty stomach can reach the absorption within 5 minutes.
GENDER Male/female drink ratio = 2:1
female less water; smaller body size; smaller livers
Women absorb 30% more alcohol
Enzymes – alcohol dehydrogenase is 40% less active in women’s stomachs
Blood alcohol concentrations - % of alcohol in the blood.
Legal limit = 0.08% (0.08% or one tenth of one percent - 1%) means that there are 0.08 g of alcohol for every dL of blood.
BAC 0.35% = unconsciousness threshold
BAC 0.40% = coma
BAC 0.45% = death