1. The types, sources, function and metabolism of them…

2.  What they mean to me!

3.  One of the six Essential Nutrients  Your body’s main source of energy ↓  Carbs form the bulk of your diet, contributing between 55 and 60 percent of your daily calories

4.  Carbs are made from 3 common chemical elements: carbon, hydrogen and oxygen  These elements are combined in many different ways which determines the type of sugar it will be…

5.  These are carbs composed of single sugar units (monomers)  They are the smallest of the carb molecules  They are: (1)GLUCOSE (2) FRUCTOSE (3)GALACTOSE

6. Same formula, but different structures C 6 H 12 O 6

7.  A disaccharide is composed of two monosaccharides. It is formed when two sugars are joined together and a molecule of water is removed.  Disaccharides: (monosaccharides) 1. Maltose = glucose + glucose 2. Sucrose = glucose + fructose 3. Lactose = glucose + galactose

8. Cells link monomers by a process called dehydration synthesis (removing a molecule of water) This process joins two sugar monomers to make a double sugar Remove H Remove OH H 2 O Forms

9. ______________________ SUCROSE!! (Table Sugar) Primary sugar in foods coming from sugar cane or sugar beet

10. ___________________ Fructose!!! Natural sources of fructose include fruits, vegetables and honey..the SWEETEST of the sugars!

11. _________________ Lactose!!! Lactose Intolerant? Inability to break down lactose, because of a lack of the required enzyme lactase in the digestive system Lactase enzyme decreases with age!

12. _____________________ Maltose!!! It is found in germinating seeds such as barley as they break down their starch stores to use for food….important part of the “brewing” process.

13. __________________ Glucose – (Blood Sugar).. Very important biological molecule in your body!

14.  They are made up of many monosaccharides joined together by glycosidic linkages  Very large, often branched, molecules  They tend to be insoluble in water, and have no sweet taste  The 3 main types are Starches and Fibers and Glycogen Starches = storage form of energy in plants (corn, potatoes etc) Fibers = these make up the tough, fibrous cell walls of plants. They are found only in plant foods Glycogen - = secondary long term storage form of energy in animals (muscle/liver)

15. Starch Glycogen Cellulose Glucose Monomer

16.  Because of their ‘simple structure’ MONO SACCHARIDES AND DISACCHARIDES are considered to be part of the Simple carbohydrates (1 or 2 sugar units)  3-10 sugar units are called Oligosaccharides  Oligosaccharides and POLYSACCAHRIDES (greater than 10 sugar units) are considered to be the complex carbohydrates.

17.  Soluble = can dissolve in water and develop a gel-like consistency - These fibers are the ones that help lower blood cholesterol levels. Ex: legumes (peas, beans), oats, rye, barley, plum, broccoli, carrots, sweet potatoes  Insoluble = do not dissolve in water - These are associated with reducing cancer risks. Ex: Whole grain, wheat, nuts, seeds, potato skins, flax, bananas, green beans, cauliflower, celery, skins of tomato

18. Adding fiber to the diet – Add slowly – Increase water intake Food sources: approximate fiber level – Whole grain breads and cereals: 1-2g/serving Higher level in many cereals – Vegetables: 2-3 g/serving – Legumes: 5-8 g/serving – Fruits with skins: 2 g/serving – Dried fruit: 2-3 g/serving

19. © 2008 Thomson - Wadsworth

20. Slows gastric emptying time – Aids in weight control – feel full longer – Aids in management of diabetes Fiber slows the absorption of glucose and reduces spikes in blood glucose levels Adds in weight control – Fiber adds bulk w.o. kcal

21.  Harmful effects of excessive fiber intake Abdominal discomfort, bloating, and gas from fermentable fibers May interfere with nutrient absorption

22.  There are 4 main Functions: 1. Produce Energy = 4 cal of energy/gram 2. Spare Proteins = save proteins for maintaining cellular structure 3. Break down fats = fats cannot be totally broken down without carbs. Incomplete breakdown → Ketone body formation which is basically an acidic build up (Ketosis). 4. Provide Bulk in the Diet = helps promote normal digestion and elimination of body wastes. Fiber softens stools and also slows the rate at which the stomach empties

24. The liver transforms them into GLUCOSE which is the universal form of carbs

26.  maltase cleaves maltose into two molecules of glucose  lactase cleaves lactose into a glucose and a galactose  sucrase cleaves sucrose into a glucose and a fructose

27.  Nutrient absorption takes place in the SI  Glucose and galactose leave the cells lining the SI by active transport (pushed through the cell membranes using ATP) – big spike in blood sugars  Fructose leaves by facilitated diffusion, which slows its entry and produces a smaller rise in blood sugar. (no ATP needed to push it through)

28.  I ntake Goals:*  45-65 % daily kcal from carbs Select primarily from complex carbohydrates Make half of the complex carbohydrates whole grains WHO recommends a maximum of 10% daily kcal from simple sugars Limit added sugars  25-38 g fiber/day or 21 – 30 g fiber/day of over 50. max 40 g/day

29. 1. Natural sugars = sugars that occur naturally in foods (ex. Honey) 2. Refined sugars = sugars that have had additives added to it like the sugar found in soft drinks (ex. Table sugar/high fructose corn syrup) 3. No-calorie sweeteners = currently used in foods include saccharin, aspartame and acesulfame-K. Saccharin is about 300 times sweeter than table sugar (sucrose). It's used in several brands of table-top sweeteners (sugar twin/sweet n’low) *Splenda, in canned foods and in low-calorie soft drinks….limited studies/research!

30.  Lacks research  Classified as a dietary supplement  Not required to have testing and FDA approval © 2008 Thomson - Wadsworth

31.  Also called nutritive sweeteners, sugar alcohols, and polyols  Maltitol, mannitol, sorbitol, xylitol, isomalt, and lactitol  Absorbed more slowly and metabolized differently in the body  Low glycemic response  Side effects include GI discomfort © 2008 Thomson - Wadsworth

32.  http://www.youtube.com/watch?v=NPdtY4IO Uqg http://www.youtube.com/watch?v=NPdtY4IO Uqg  http://www.youtube.com/watch?v=K5ewAXa 8ytA http://www.youtube.com/watch?v=K5ewAXa 8ytA