1. Carbohydrates
The Fuel Machine

2. Chemical Elements in Carbohydrates
Carbon
Hydrogen
Oxygen

3. Function Of Carbohydrates
1. To provide energy (most important function)
2. Provide bulk in the diet
3. Provide dietary fiber
4. Assist in the metabolism of fats
5. Spare protein for tissue maintenance

4. Forms
Simple
Complex
Dietary Fibers

5. Simple Classifications Monosaccharides Disaccharides Characteristics
AKA: Sugars
Classifications
Monosaccharides
Disaccharides
Characteristics
Water Soluble
Occur naturally (fruits, milk, honey)
Occur as refined sugars and syrups
Any word ending in “ose” is a sugar ex: lactose fructose, glucose, sucrose
Too much sugar= weight gain, tooth decay

6. Complex Classifications Starches Cellulose Fibers Characteristics
AKA Starches
Classifications
Starches
Cellulose
Fibers
Characteristics
Insoluble
Polysaccharides
Found in plants, seeds, roots,& tubers

7. Dietary Fiber
AKA Fiber Classifications 1. Soluble 2.Insoluble Characterstics a. Indigestible b. Provide no calories c. Found only in plant products

8. Whole Grain Kernel Endosperm Contains Protein needed for gluten
Source of refined flour.
Low in B complex Vitamins
Bran:
Outer shell
Rich in B Complex Vitamins & Fiber
Carbs used for energy
Removed in “milling” white flour
Wheat Germ:
High in B complex Vitamins
Capable of sprouting new plant

9. Fiber Helps promote normal digestion and elimination of wastes.
Can lower your risk of heart disease, certain types of cancer, diabetes & can lower your cholesterol
Bread, Apples, cereal, pasta, whole grain products, rice, oranges, beans.

10. Advantages of Complex over Simple Carbohydrates
1. Gives a Feeling of Fullness
2. Takes Longer to Digest
3.Adds fiber to the Diet
4. Contains many other nutrients
5. Does not promote tooth decay
6. Reduced spikes in blood sugar levels

11. Dietary Sources of Sugars
Fruit
Honey
Milk
Juices (100% and cocktails)
Alcohol
Syrups
Cakes, cookies, candies
Soda
Added to many refined foods

12. Dietary Sources of Starches
Cereal Grains (wheat, oats, rice, etc)
Pasta
Breads
Legumes
Vegetables
Potatoes
Anything made with flour

13. Dietary Sources of Fiber
Vegetables
Whole Grains
Fruits
Bran
Flax
Legumes

14. 50- 60 % of your daily calories should come from Carbs

15. They make you Fat more fattening than protein They cause diabetes
Carbohydrate Myths
They make you Fat
more fattening than protein
They cause diabetes

16. “No Carb” Diets
Does not offer an appropriate balance of the nutrients we need as seen in the food pyramid
Many have problems with digestion and high cholesterol
“Poses threat to health” American Medical Association

17. Energy Value
4 calories
Per gram
Fiber has 0 calories

18. Diabetes
Type I: Insulin dependant. Must take daily injections of insulin to maintain normal blood glucose levels. Mostly occurs in young children.
Type II: Body does not respond well to insulin the body makes. Much more common. May occur later in life or in those who are overweight

19. Diabetes Continued
In both cases insulin levels in the body are too low
However eating too much sugar will not cause diabetes
It is genetic
Symptoms include excessive hunger followed by weakness/ fatigue, irritability, nausea, vomiting, abdominal pain, change in eyesight, drowsiness, some numbness in legs, feet, and fingers.