1. Note
Tour of Atlantic Superstore in Sydney River
TUESDAY 21 MARCH
10:20 AM START, 10:55 AM FINISH

2. Lecture February 2017
Carbohydrates

3. Carbohydrates
Definition
-hydrate of carbon
-hydrate means water
-carbon is an element

4. Carbohydrates
Definition
-literally a carbohydrate then is a hydrate of carbon
-remember water is H2O
-thus they contain carbon, hydrogen and oxygen
-contain 1 oxygen atom and one carbon atom for every two hydrogens
-thus overall formula is CH2O

5. Source
-plants take carbon dioxide from air, water from the soil and energy from the sun to make carbohydrates

6. Types
-simple, complex

7. Types of Carbohydrate
Simple
-defined by the way sugar units are linked together
-sugar units are called saccharides
-a sugar unit is 6 carbons (frequently)

8. Types of Carbohydrate
Simple
-simple includes monosaccharides and disaccharides
-monosaccharides are one sugar unit
-eg glucose (blood sugar) and fructose (fruits and vegetables)
-disaccharides are two sugar units
-eg sucrose (table sugar) and lactose (milk sugar) and maltose ( occurs when the body digests starch)

9. mono- and disaccharides give varying degree of sweetness to foods

10. Complex
-Oligosaccharides
-3-10 sugar units linked together
-dried beans, peas contain the 2 most common oligosaccharides

11. Complex
-Oligosaccharides
-body cannot not break down these two most common oligosaccharides on its own so it requires bacterial enzymes that make these 2 oligosaccharides into gas
-this explains why one gets gas after eating beans and peas

12. Complex
Polysaccharides
-more than 10 sugar units linked together
-some are straight chains
-other are branched chains

13. Polysaccharides
-the way that the sugars units are linked to one another dictates whether the body can digest
polysaccharides
-we can digest starch but not dietary fibre
- some dietary fibre can be digested by some bacteria in the large intestine
-in the process of such bacterial digestion gas is made

14. Polysaccharides
-plants store sugars as starch
-starch comes in two forms
-amylose and amylopectin

15. Polysaccharides
-when we eat plants we eat starch (eg bread or potatoes)
-animals store sugars as glycogen
-when an animal is slaughtered glycogen is broken down as part of the death process down so we eat only trivial amounts of glycogen or no glycogen at all

16. Polysaccharides
-dietary fibre provides structure to plant cell walls
-all types of plants have dietary fibre including fruits, vegetables, legumes and whole grains

17. Polysaccharides
-fibres include
-cellulose (long straight chains)
-pectins (found especially in fruits)
-pectins mixed with acid give firmness to jellies and jams
-gums- used in ice cream to thicken it

18. Polysaccharides
-fibres are classified as water soluble and water insoluble
-this means that they dissolve in water (water soluble) or that they do not dissolve in water (water insoluble)
-pectins and gums dissolve in water (water soluble)
-cellulose does not dissolve in water (water insoluble)

19. Polysaccharides
-foods rich in soluble fibre
fruits- apples, oranges, cranberries
vegetables-asparagus, broccoli,carrots
nuts and seeds-pecans, peanuts, walnuts
legumes-most legumes
grains-oat bran, oatmeal

20. Polysaccharides
-foods rich in insoluble fibre
fruits- apples, bananas, cherries
vegetables-sprouts, broccoli, red cabbage
nuts and seeds-almonds, sesame seeds, walnuts
legumes-most legumes
grains-brown rice, whole wheat breads

21. Digestion- breaking down foods and their nutrients in digestive tract -eg carbohydrates
Absorption- moving nutrients across intestinal wall -eg carbohydrates
Transport-moving nutrients around in body -eg carbohydrates

22. Note
World Health Organisation indicated on 5 March
2014 that keeping one’s simple sugar (mono and disaccharides) consumption to less than 5 % of daily calories (ie less than about 6 teaspoons of sugar) has added health benefits compared to keeping one’s simple sugar (mono and disaccharides) consumption than 10 % of calories.
This refers to all simple sugars whether they are added (pop, cakes) or naturally (e.g. honey, fruit) occurring.