1. CARBOHYDRATE METABOLISM CARBOHYDRATECARBOHYDRATE

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

3. monosacharrides Disacharrides Poly sacharrides

4. ** classification of CHO : CARBON,HYDREGEN,OXYGEN CARBON,HYDREGEN,OXYGEN @ monosaccharide: @ monosaccharide: simple ( single sugar ) simple ( single sugar ) glucose,fructose,galactose. glucose,fructose,galactose. glucose : -sweet sugar glucose : -sweet sugar -found in corn syrup -found in corn syrup - comes from starch digestion. - comes from starch digestion. - old name dextrose. - old name dextrose. - running in the blood stream. - running in the blood stream. - normal glucose level 70-110 mg %. - normal glucose level 70-110 mg %. b-fructose : b-fructose : -the sweetest of simple sugar. -the sweetest of simple sugar. - founds in honey, fruits. - founds in honey, fruits. - during metabolism,fructose converted to glucose,to form energy. - during metabolism,fructose converted to glucose,to form energy.

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

6. a-sucrose : a-sucrose : - table sugar. - table sugar. -made from sugar cane,& sugar beets. -made from sugar cane,& sugar beets. -30-40 % contribute in the total Kcal. -30-40 % contribute in the total Kcal. -found in pineapple & carrots. -found in pineapple & carrots. b-lactose : b-lactose : -sugar in milk is called lactose. -sugar in milk is called lactose. -the least sweet disaccharides. -the least sweet disaccharides. c-maltose: c-maltose: -malt product of starch breakdown,& germinating cereal grains -malt product of starch breakdown,& germinating cereal grains

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

8. *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 ).

9. * glycogen: * glycogen: - it forms during cell metabolism. - 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. - 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. -dietary CHO is essential to maintain these needed. - glycogen storage prevent the symptoms of low CHO intake ( fatigue,dehydration,& energy loss ). - glycogen storage prevent the symptoms of low CHO intake ( fatigue,dehydration,& energy loss ). * glycogen: * glycogen: - it forms during cell metabolism. - 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. - 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. -dietary CHO is essential to maintain these needed. - glycogen storage prevent the symptoms of low CHO intake ( fatigue,dehydration,& energy loss ). - glycogen storage prevent the symptoms of low CHO intake ( fatigue,dehydration,& energy loss ).

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

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

12. -* 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.

13. ** 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 }.

14. * 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.

15. 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

16. 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 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

17. ** 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

18. ** 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

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