1. © 2006 Thomson-Wadsworth The Carbohydrates Sugars Starches Fiber

2. © 2006 Thomson-Wadsworth

3. Carbohydrates (CH 2 O) n Simple carbohydrates –Monosaccharides –Disaccharides Complex carbohydrates

4. © 2006 Thomson-Wadsworth Simple Carbohydrates Monosaccharides –C 6 H 12 O 6 Glucose Fructose Galactose

5. © 2006 Thomson-Wadsworth Glucose

6. © 2006 Thomson-Wadsworth Fructose & Galactose

7. © 2006 Thomson-Wadsworth Condensation

8. © 2006 Thomson-Wadsworth Hydrolysis

9. © 2006 Thomson-Wadsworth Disaccharides Maltose Sucrose Lactose

10. © 2006 Thomson-Wadsworth Complex Carbohydrates Polysaccharides –Glycogen –Starches –Fibers

11. © 2006 Thomson-Wadsworth

12. Complex Carbohydrates Fibers –Cellulose –Hemicelluloses –Pectins

13. © 2006 Thomson-Wadsworth Complex Carbohydrates Fibers –Gums and mucilages –Lignin –Resistant starches

14. © 2006 Thomson-Wadsworth Complex Carbohydrates Fibers –Soluble fibers Viscous Fermentable

15. © 2006 Thomson-Wadsworth Complex Carbohydrates Fibers –Insoluble fibers Nonviscous (Phytic acid)

16. © 2006 Thomson-Wadsworth Digestion Mouth –Salivary amylase Stomach –Fibers and satiety

17. © 2006 Thomson-Wadsworth Digestion Small intestine –Maltase, sucrase, lactase Pancreas –Pancreatic amylase

18. © 2006 Thomson-Wadsworth Digestion Available carbohydrates vs. unavailable carbohydrates

19. © 2006 Thomson-Wadsworth

20. Digestion Large intestine –Fermentation of viscous fibers Water, gas, short-chain fatty acid production

21. © 2006 Thomson-Wadsworth

22. Absorption

23. © 2006 Thomson-Wadsworth Lactose Intolerance Symptoms Causes –Lactase deficiency

24. © 2006 Thomson-Wadsworth Lactose Intolerance Prevalence Dietary changes –Does not require the elimination of milk/milk products –Acidophilus milk

25. © 2006 Thomson-Wadsworth Glucose in the Body Energy Glycoproteins Glycolipids

26. © 2006 Thomson-Wadsworth Carbohydrate Metabolism Storing glucose as glycogen Using glucose for energy

27. © 2006 Thomson-Wadsworth Carbohydrate Metabolism Making glucose from protein –Gluconeogenesis –Protein-sparing action of carbohydrates

28. © 2006 Thomson-Wadsworth Carbohydrate Metabolism Making ketone bodies from fat fragments –Ketone bodies Ketosis –Acid-base balance

29. © 2006 Thomson-Wadsworth Carbohydrate Metabolism Converting glucose to fat –Energetically expensive

30. © 2006 Thomson-Wadsworth Constancy of Blood Glucose Regulating hormones –Insulin –Glucagon –Epinephrine

31. © 2006 Thomson-Wadsworth

32. Constancy of Blood Glucose Diabetes –Type 1 diabetes Failure of insulin production –Type 2 diabetes Obesity

33. © 2006 Thomson-Wadsworth Constancy of Blood Glucose Hypoglycemia –Rare in healthy people

34. © 2006 Thomson-Wadsworth Constancy of Blood Glucose Glycemic response –Glycemic index

35. © 2006 Thomson-Wadsworth Sugars Added sugars –Sucrose, invert sugar, corn syrups, etc.

36. © 2006 Thomson-Wadsworth Sugars Health effects of sugars –Nutrient deficiencies

37. © 2006 Thomson-Wadsworth Sugars Health effects of sugars –Dental caries Dental plaque

38. © 2006 Thomson-Wadsworth Recommended Intakes of Sugars DRI –No more than 25% of total daily energy intake

39. © 2006 Thomson-Wadsworth Starch and Fiber Health effects –Heart disease –Diabetes –GI health

40. © 2006 Thomson-Wadsworth Starch and Fiber Health effects –Cancer –Weight management –Harmful effects of excessive fiber intake

41. © 2006 Thomson-Wadsworth Viscous Fibers Soluble and more fermentable Gums and mucilages Pectins Psyllium Some hemicelluloses

42. © 2006 Thomson-Wadsworth Viscous Fibers Sources –Whole-grains, fruits, legumes, seeds and husks, vegetables –Extracted and used as food additives

43. © 2006 Thomson-Wadsworth Viscous Fibers Lower blood cholesterol Slow glucose absorption Slow transit of food through upper GI tract

44. © 2006 Thomson-Wadsworth Viscous Fibers Holds moisture in stools, softening them Yield small fat molecules that the colon can use for energy

45. © 2006 Thomson-Wadsworth Viscous Fibers Lower risk of heart disease Lower risk of diabetes

46. © 2006 Thomson-Wadsworth Viscous Fibers

47. © 2006 Thomson-Wadsworth Nonviscous Fibers Insoluble and less fermentable Cellulose Lignins Psyllium Resistant starch Many hemicelluloses

48. © 2006 Thomson-Wadsworth Nonviscous Fibers Sources –Brown rice, fruits, legumes, seeds, vegetables, wheat bran, whole grains –Extracted and used as food additives

49. © 2006 Thomson-Wadsworth Nonviscous Fibers Increase fecal weight Speed fecal passage through colon Provide bulk and feelings of fullness

50. © 2006 Thomson-Wadsworth Nonviscous Fibers Alleviate constipation Lower risks of diverticulosis, hemorrhoids, appendicitis May help with weight management

51. © 2006 Thomson-Wadsworth Nonviscous Fibers

52. © 2006 Thomson-Wadsworth

53. Starch and Fiber RDA for carbohydrate –130 g/day –45% - 65% total daily energy intake Daily Value: 300 g/day

54. © 2006 Thomson-Wadsworth Starch and Fiber Fiber –Daily Value: 25 g/day –AI: 14 g/1000 kcal/day

55. © 2006 Thomson-Wadsworth Guidelines to Groceries Grains

56. © 2006 Thomson-Wadsworth Guidelines to Groceries Vegetables Fruits

57. © 2006 Thomson-Wadsworth