1. Carbohydrates
OUR #1 Energy Source!!!

2. CARBOHYDRATES Major source of energy for humans
Provide 55% to 80% of calorie needs
Three groups of carbohydrates: Sugars Starches Fibers
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 171

3. SIMPLE CARBOHYDRATES
Quick energy sources, but they do not usually supply any other nutrients or fiber.
Contain lots of SUGAR!!!
THE SUGARS!!!

4. Complex Carbohydrates
Supply energy and fiber that the body needs.
Provide bulk to body and assist with digestion.
THE STARCHES AND FIBERS!

5. What is SUGAR? The simplest type of carbohydrate
SACCHARIDE is the name given to all carbohydrates classified as sugars.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 172

6. The family of sugars includes:
Monosaccharides contain one basic molecule
Disaccharides two monosaccharides joined together

7. Monosaccharides
Examples of monosaccharides found widely in food products are:
Fructose – fruits and honey
Glucose – blood, grapes and corn
Mannose – eggs and some plants
Galactose – only found in animals and humans; milk
Ribose – used to make DNA (contains only 5 carbon atoms)
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, pages
Fructose found widely in fruits and honey, sweetest sugar.
Glucose is the most abundant of the sugars and is the basic source of energy for humans. It occurs naturally in blood, grapes, and corn. The body converts all sugars and starches into glucose before using the glucose for energy.
Mannose is found in eggs and some plants and usually occurs as a compound of long chains of sugars.
Galactose can only be found in animals and humans and is one of the basic sugars found in milk.
All of the above sugars have: six carbon atoms twelve hydrogen atoms six oxygen atoms.
Ribose only contains 5 carbon atoms; the body uses them as the basic building blocks for ribonucleic acid (RNA) which carries the genetic code in the cells and is used for the production of DNA.

8. Disaccharides
Examples of disaccharides found widely in food products are:
Sucrose – table sugar
Maltose –grains products, malt sugar
Lactose – sugar found in milk
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 173
Sucrose or table sugar contains one glucose molecule and one fructose molecule.
Maltose is commonly found in malted grains. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is made up of two glucose molecules. It is the least sweet of the disaccharides.
Lactose is the sugar found in milk. It is composed of one glucose molecule and one galactose molecule.