1. Carbohydrates, Sugars, and Starches

2. What Are Carbohydrates?
Produced by plants during photosynthesis
After eating plant foods, humans convert the carbohydrates into glucose
Glucose
Most abundant carbohydrate
Preferred source of energy for the blood, brain, and nervous system

3. Classification of Carbohydrates
Simple carbohydrates
Monosaccharide- one sugar
Disaccharide- 2 sugars
Perceived as sweeter than complex carbohydrates
Mixes with saliva and reacts with taste buds
Oligosaccharides sugars
Complex carbohydrates
Polysaccharides

4. Monosaccharides Three nutritionally important monosaccharides Glucose
Fructose
Galactose

5. Monosaccharides Glucose Most abundant monosaccharide in the body
Is the preferred and main source of energy for the brain and red blood cells
Part of every disaccharide

6. Monosaccharides Fructose Sweetest of natural sugars
Found abundantly in fruits

7. The Structural Differences between Glucose, Galactose, and Fructose
Figure 4.2

8. Disaccharides Three Disaccharides Sucrose Table sugar
Lactose found in milk
Maltose

9. Monosaccharides Link to Form Disaccharides
Figure 4.3

10. Condensation / dehydration synthesis is the process of joining two molecules, or compounds, together following the removal of water.

11. Hydrolysis - Breaking down large molecules into smaller molecules
Hydrolysis - Breaking down large molecules into smaller molecules. (reverse reaction of condensation )

12. Polysaccharides
Starch
Plants store glucose in chains of starch

13. Polysaccharides Glycogen Storage form of glucose in animals
Stored in liver and muscle
Long, branched chains of glucose

15. Natural versus Added Sugar
Naturally occurring sugar
Sugars such as fructose and lactose found naturally in foods
Tend to be nutrient dense
Added sugar
Sugars added to processed foods and sweets
Empty calories

16. Slices of an Orange versus Orange Slices
Figure 4.18

17. Finding Added Sugars on the Label
Figure 4.19

18. Americans Drink the Majority of Their Sugar
Figure 4.20