1. CARBOHYDRATE METABOLISM
-2-lipid metabolism
CARBOHYDRATE METABOLISM

2. *liver &muscle responsible for fat production& fat breakdown .
*lipo-protein comes from absorption of protein &fat from intestine .
*GH, ACTH, TSH increase release of fatty acid /

3. ** *cortisone & hydro-cortisone increase fatty acid production .
*Epinephrine ,non epinephrine ,thyroxin ,insulin * decrease cholesterol secretion

4. 3-protein metabolism
: -responsible about tissue building ,&tissue break down .
-GH,gonadotrophine hormone ,thyroxin participate in tissue anabolism tissue catabolism .
-break down of protein give amino acid .
-amino acid divided to :
*1 nitrogen ,end product is ammonia passed in urine & stool .
*2non nitrogen residue (ketoacid).
*3control agent (co-enzymes),enter in metabolic process .

5. CARBOHYDRATE METABOLISM

6. *CHO is called quick energy .
*CHO major source of energy.
@Importance of CHO diet :
1-easily grown in plants ( grains ,vegetables ,fruits ).
2-low coast .
3-stored easily .

7. monosacharrides
Disacharrides
Poly sacharrides

8. ** classification of CHO :
CARBON ,HYDREGEN ,OXYGEN
@ monosaccharide:
simple ( single sugar )
glucose ,fructose ,galactose .
glucose : -sweet sugar
-found in corn syrup
- comes from starch digestion .
- old name dextrose .
- running in the blood stream .
- normal glucose level mg %.
b-fructose :
-the sweetest of simple sugar .
- founds in honey , fruits .
- during metabolism ,fructose converted to glucose ,to form energy .

9. c-galactose :
- produced by human digestion .
-lactose change to glucose to form energy .
@ Disaccharides:
-two sugar molecules linked together .
- sucrose ,lactose ,maltose .
* sucrose ( glucose + fructose ).
* lactose (glucose + galactose ).
* maltose (glucose+ glucose ).

10. a-sucrose :
- table sugar .
-made from sugar cane ,& sugar beets .
% contribute in the total Kcal .
-found in pineapple & carrots .
b-lactose :
-sugar in milk is called lactose .
-the least sweet disaccharides .
c-maltose:
-malt product of starch breakdown ,& germinating cereal grains

11. @ polysaccharides:
made-up of many sugar unit .
- most important one is starch .
Other type glycogen & dextrin & non digest able form of dietary fiber ( cellulose & noncellulose ),that provide important bulk in the diet .

12. *starch:
- most significant poly-saccharides .
-made up of many chains of simple glucose .
- starch mixture is thickened by cooling , because the starch granules has gel like quality that thick the mixture .
- important source of dietary CHO .
- significant factor in human nutrition .
-major food that contain starch include ( cereal grains ,legumes ,potatoes ,& other vegetables ).

13. * glycogen:
- it forms during cell metabolism .
- stored in small amount in the liver & muscle tissue , help to sustain normal blood glucose level during fasting period such as sleeping hours .
-dietary CHO is essential to maintain these needed .
- glycogen storage prevent the symptoms of low CHO intake ( fatigue ,dehydration ,& energy loss ).

14. -* dextrin:
-formed from break down of starch .
- starch+ water = soluble starch + maltose .
- soluble starch + maltose =dextrin + maltose .
-dextrin + water =maltose .
-maltose + water = glucose + glucose .

15. *oligosaccharides :-
- small portion of partially digested starch .
- it is irregular form .
- used in special formula for infant , or person with gastro-intestinal problem ,because it is easier to digest .

16. -* dietary fiber :
- cellulose found in the framework of plants , the human cant digest it , because lack of digestive enzyme , so it form bulk of diet thus stimulate peristalsis .

17. ** Function of CHO:
1-energy production .
2-glycogen storage in the liver & muscle .
3-regulation protein metabolism .
4-anti-ketogenic effect { prevent formation of keton bodies from fat .
keton bodies accumulated in case of {starvation ,un controlled DM, very low CHO diet }.
-5- heat action [ contractile process of the heart ].
-6-CNS stimulation { hypoglycemic shock lead to irreversible brain damage }.

18. * Digestion of CHO:
@ mechanical or muscular function that break the food into small particles .
@ chemical process in which specific enzyme break down food in to smaller usable metabolic product .

19. mouth : mastication breaks food into fine particles & mix it with salivary secretion .
-salivary amylase is secreted by parotid gland act on starch to break it in to starch & maltose .
Stomach ,mix food with gastric secretion, no specific enzyme break down of CHO .
- more food by peristalsis go to the 1st portion of the small intestine through pyloric sphincter .
Small intestine :
Mechanical & chemical digestion of CHO is completed in small intestine by intestinal & pancreatic enzyme

20. Pancreatic enzyme:
Secretion of pancreas enter the duodenum .
Pancreatic amylase break down of starch & maltose .
Intestinal secretion :
Sucrase , lactase , maltase act on disaccharides to change it in to glucose ,galactose ,& fructose to be ready for absorption

21. ** absorption of CHO:
-glucose carried in to the cell to produce energy or storage .
-the major glucose absorption mechanism is an active transport [ pumping system ] requiring Na as carrier substance .
- villi & micro-villi absorb about 90% of digested food .
-simple sugar enter portal circulation to liver

22. ** metabolism of CHO :
- chemical process in living
Organics by which energy is made available for function of entire organism
- cells are the functional unit of life in human body .
- the most important end product of CHO digestion is glucose .
- the liver is the major site of handling glucose .
-in the cell glucose is burned to produce energy through chemical reaction .
-extra glucose not immediately needed for energy may changed to fat & stored

23. Thank you