1. Slide 1 Mosby items and derived items © 2006 by Mosby, Inc. Chapter 2 Carbohydrates

2. Mosby items and derived items © 2006 by Mosby, Inc. Slide 2 Chapter 2 Lesson 2.1

3. Mosby items and derived items © 2006 by Mosby, Inc. Slide 3 Key Concepts Carbohydrate foods provide practical energy (calorie) sources because of their availability, relatively low cost, and storage capacity. Carbohydrate structures vary from simple to complex, so they can provide both quick and extended energy for the body.

4. Mosby items and derived items © 2006 by Mosby, Inc. Slide 4 Importance of Carbohydrates Basic fuel source Widely available and easily grown Relatively low in cost Easily stored

5. Mosby items and derived items © 2006 by Mosby, Inc. Slide 5 Classes of Carbohydrates Monosaccharides  Glucose  Fructose  Galactose (Cont'd…)

6. Mosby items and derived items © 2006 by Mosby, Inc. Slide 6 Classes of Carbohydrates (…Cont’d) Disaccharides  Sucrose  Lactose  Maltose (Cont'd…)

7. Mosby items and derived items © 2006 by Mosby, Inc. Slide 7 Classes of Carbohydrates (…Cont’d) Polysaccharides  Starch  Glycogen

8. Mosby items and derived items © 2006 by Mosby, Inc. Slide 8 Summary of Carbohydrate Classes

9. Mosby items and derived items © 2006 by Mosby, Inc. Slide 9 Chapter 2 Lesson 2.2

10. Mosby items and derived items © 2006 by Mosby, Inc. Slide 10 Key Concepts Dietary fiber, an indigestible carbohydrate, serves separately as a body regulatory agent. Carbohydrate foods provide practical energy (calorie) sources because of their availability, relatively low cost, and storage capacity.

11. Mosby items and derived items © 2006 by Mosby, Inc. Slide 11 Dietary Fiber Not digestible Important in health promotion and disease prevention Cellulose  Remains undigested in the GI tract and provides bulk to a diet  Bulk helps move the food mass through the intestine

12. Mosby items and derived items © 2006 by Mosby, Inc. Slide 12 Dietary Fiber (…Cont’d) Noncellulose polysaccharides  Absorb water and swell to a larger bulk Lignin  Only noncarbohydrate type of dietary fiber (Cont'd…)

13. Mosby items and derived items © 2006 by Mosby, Inc. Slide 13 Dietary Fiber (…Cont’d) Divided into two groups based on solubility Dietary fiber provided in whole grains, legumes, vegetables, fruits Many health organizations recommend increasing intake of dietary fibers (Cont'd…)

14. Mosby items and derived items © 2006 by Mosby, Inc. Slide 14 Dietary Fiber (…Cont’d) Sudden increases can result in gas, bloating, constipation Excessive amounts of dietary fiber can trap small amounts of minerals and prevent absorption into GI tract

15. Mosby items and derived items © 2006 by Mosby, Inc. Slide 15 Summary of Dietary Fiber Classes

16. Mosby items and derived items © 2006 by Mosby, Inc. Slide 16 Other Sweeteners Nutritive sweeteners  Sugar alcohols (sorbitol, mannitol, xylitol) Nonnutritive sweeteners  Artificial sweeteners in food

17. Mosby items and derived items © 2006 by Mosby, Inc. Slide 17 Sweetness of Sugars and Artificial Sweeteners

18. Mosby items and derived items © 2006 by Mosby, Inc. Slide 18 Energy Function of Carbohydrates Basic fuel supply  Energy for physical activities and all work of body cells Reserve fuel supply  Provided by glycogen  Maintains normal blood glucose level

19. Mosby items and derived items © 2006 by Mosby, Inc. Slide 19 Special Tissue Functions of Carbohydrates Liver  Glycogen reserves protect cells from depressed metabolic function Protein and fat  Carbohydrates regulate proteins and fat (Cont'd…)

20. Mosby items and derived items © 2006 by Mosby, Inc. Slide 20 Special Tissue Functions of Carbohydrates (…Cont’d) Heart  Glycogen is vital emergency fuel for heart muscle Central nervous system  Brain dependent on minute-to-minute supply of glucose

21. Mosby items and derived items © 2006 by Mosby, Inc. Slide 21 Food Sources of Carbohydrates Starches  Provide fundamental complex carbohydrates Sugars  High-sugar diets carry health risks

22. Mosby items and derived items © 2006 by Mosby, Inc. Slide 22 Carbohydrate Content of Foods (Cont'd…)

23. Mosby items and derived items © 2006 by Mosby, Inc. Slide 23 Carbohydrate Content of Foods (…Cont’d)

24. Mosby items and derived items © 2006 by Mosby, Inc. Slide 24 Digestion of Carbohydrates Mouth  Mechanical or muscle functions break food mass into smaller particles Stomach  Peristalsis continues mechanical digestive process (Cont'd…)

25. Mosby items and derived items © 2006 by Mosby, Inc. Slide 25 Digestion of Carbohydrates (…Cont’d) Small intestine  Peristalsis continues mechanical digestions  Pancreatic secretions  Intestinal secretions

26. Mosby items and derived items © 2006 by Mosby, Inc. Slide 26 Summary of Carbohydrate Digestion

27. Mosby items and derived items © 2006 by Mosby, Inc. Slide 27 Body Needs for Carbohydrates Dietary Reference Intakes  45%-65% of adult’s total caloric intake should come from carbohydrate foods  Limit sugar to no more than 25% of calories consumed Dietary Guidelines for Americans  Does not outline specifics for caloric consumption or where kilocalories should come from