1. Nutrient #1: Carbohydrates

2. NOT JUST BREAD!

3. Carbohydrates Body’s most important source of ENERGY because
it is used quickly
Make up the largest component of most diets
(60% of daily calories)
Plants are our primary source (potatoes, bread, corn, rice, and fruit)
Energy + Carbon dioxide + WATER GLUCOSE + OXYGEN
E CO H2O C6H12O O2
**PHOTOSYNTHESIS gives us carbohydrates!

4. Where does the word CARBOHYDRATE come from?
CARBO: from the CARBON that every carbohydrate contains
HYDRATE: is from the WATER that every carbohydrate contains
The ratio of carbon to water is
1C: 1 H2O
for any type of carbohydrate

5. Carbohydrates: Structure Carbohydrates are made up of either single sugar molecules or chains of several sugar molecules.

6. Types of Carbohydrates
Monosaccharides (simple sugars)
 Mono means “one”
 Saccharide means “sugar”
Examples:
- GLUCOSE (C6H12O6): IMMEDIATE source of ENERGY, found in ALL disaccharides
- FRUCTOSE: found in fruit, tastes very sweet
- GALACTOSE: found in milk, not as sweet
- DEOXYRIBOSE: found in DNA
**Note: Sugars on food labels are recognized by “ose”
endings

7. Same chemical formula, yet different structures and different tastes!
C6H12O6
C6H12O6
Same chemical formula, yet different structures and different tastes!
C6H12O6

8. Types of Carbohydrates
2. Disaccharides (two single sugars combined)
“Di” means two
Two simple sugars combine via dehydration synthesis (water is removed)
Opposite is hydrolysis (water is added)
Examples:
-MALTOSE: glucose + glucose (used in beer)
-SUCROSE: glucose + fructose (table sugar)
-LACTOSE: glucose + galactose (sugar in milk)

9. Maltose molecule C12H22O12 Removal of water = dehydration Glucose

10. Sucrose molecule C12H22O11
Removal of water =
dehydration

11. Lactose molecule C12H22O11 Lactose Removal of water Glucose =
dehydration
Glucose
Galactose
Lactose

12. Types of Carbohydrates
3. Polysaccharides (Complex carbohydrate)
 “Poly” means many
Polysaccharides
Starch
Cellulose
Glycogen

13. Types of Polysaccharides
Starch
Can contain between 2,000 and 6,000 glucose molecules
Used by plants as storage for energy
(in roots and stems)
–broken down into single sugar molecules for use by cells as needed
Grain or wheat products (bread and pasta), potatoes and vegetables are good sources

15. Types of Polysaccharides
b) Cellulose
Found in cell walls of plants (structure)
Similar to starch, but bonding between glucose molecules is different so we can’t digest it
CELLULOSE = (insoluble) FIBRE
Good sources: vegetables and seeds

17. Types of Polysaccharides
c) Glycogen
Type of energy storage in animal cells
Reserve energy, polymer of glucose!
Stored in liver and muscle cells
Resembles structure of starch, but has more branching

19. Too many carbohydrates in your diet…
Glycogen stores become saturated (full)
The excess glucose (simple sugars) still need to be stored somewhere…
They are converted to FAT
for energy storage!!!

20. How Much Sugar is in Our Favourite Foods?