2. Suggestion box Student help –tutors- I am your best tutor Mobile poll Poll – email 94/80 wc Schedule for ppt presentations

3. LAST TIME WE TALKED ABOUT CANADA’S FOOD GUIDE DRIs FOOD LABELLING SIX DIETARY PRINCIPLES ALL IMPORTANT TO ENSURE GOOD NUTRITION FOR THE ATHLETE NOW ONTO CARBOHYDRATE METABOLISM

4. Overview of lecture 5 Carbohydrates -carbohydrates we digest -structure and classification -IDATME -lactose intolerance, blood glucose homeostasis, glycaemic index -choosing carbohydrates wisely -roles of carbohydrates -carbohydrates digested by bacteria -fibre-structure, classification and effects -fibre in the diet -IDATME -too much fibre in diet

5. INTRODUCTION CARBOHYRATES: -COMMONLY REFERRED TO AS SUGARS BUT THIS IS NOT COMPLETELY ACCURATE -CONTAIN CARBON -CONTAIN HYDROGEN AND OXYGEN IN THE SAME PROPORTION AS WATER

6. INTRODUCTION CONTINUED - YIELD ENERGY (GLUCOSE) AND STORE ENERGY (GLYCOGEN) -VERY IMPORTANT FOR NERVE AND MUSCLE FUNCTION AMONG MANY OTHER FUNCTIONS

7. STRUCTURE AND CLASSIFICATION SIMPLE MONOSACCHARIDES DISACCHARIDES

12. CARBOHYDRATE STRUCTURE CLASSIFICATION CONTINUED COMPLEX OLIGOSACCHARIDES– 3-10 SUGAR UNITS

13. CARBOHYDRATE STRUCTURE CLASSIFICATION CONTINUED COMPLEX CONTINUED POLYSACCHARIDES MANY SUGAR UNITS STRUNG TOGETHER GLYCOGEN STARCH FIBRE

14. Fig. 4-9, p. 102

16. Fig. 4-8, p. 101

18. CARBOHYDRATES DIGESTION MOUTH-AMYLASE STOMACH-ACID-MINIMAL

19. CARBOHYDRATE DIGESTION CONTINUED SMALL INTESTINE -MOST OF CARBOHYDRATE DIGESTION IN BODY OCCURS IN THE SMALL INTESTINE: -SMALL INTESTINE USES PANCREATIC CARBOHYDRASES and SMALL INTESTINAL CARBOHYDRASES

20. Fig. 4-10, p. 104

21. CARBOHYDRATE DIGESTION CONTINUED MINIMAL DIGESTION BY HUMANS OF FIBRES AND SOME RESISTANT CARBOHYDRATES (e.g. RESISTANT STARCHES)

22. CARBOHYDRATE DIGESTION CONTINUED file:///D:/Media/Animations/chapter4/Carbohydrate_Digestion/0410update.html

23. LACTOSE INTOLERANCE INTOLERANCE IS NOT AN ALLERGY-ALLERGIES DUE TO PROTEINS AND OTHER AGENTS THAT PRODUCE AN ALLERGIC RESPONSE

24. LACTOSE INTOLERANCE IS DUE TO : REDUCTION IN THE: AMOUNT AND/OR ACTIVITY OF LACTASE-CAN BE UP TO 90-95 % LOSS OVER TIME STRONG GENETIC COMPONENT

25. SYMPTOMS OF LACTOSE INTOLERANCE GAS, ACIDS FROM BACTERIAL DIGESTION OF LACTOSE RESULTING IN CRAMPS, ABDOMINAL DISTENSION, DIARRHEA AND BLOATING

26. CONSEQUENCES OF LACTOSE INTOLERANCE DAIRY PRODUCTS-CALCIUM HAVE TO FIND ALTERNATE CALCIUM SOURCES OR USE AN ORAL LACTASE OR USE A LACTASE ADDED TO DAIRY PRODUCT

27. CARBOHYDRATES ABSORPTION GLUCOSE and GALACTOSE ACTIVE TRANSPORT FRUCTOSE-FACILITATED DIFFUSION

28. CARBOHYDRATES TRANSPORT FRUCTOSE, GLUCOSE, GALACTOSE VIA BLOOD

29. CARBOHYDRATES METABOLISM UP NEXT

31. METABOLISM OF CARBOHYDRATES INSULIN –GLUCOSE INTO CELLS FOR ENERGY OR TO GLYCOGEN(PRIMARILY LIVER AND MUSCLE) -GLYCOGEN-STORAGE FORM OF GLUCOSE PRIMARILY IN MUSCLE AND LIVER GLUCAGON- GLYCOGEN TO GLUCOSE IN CELL- GLUCOSE LEAVES CELL AND ENTERS THE BLOOD-ENERGY

32. Fig. 4-12, p. 109

33. BLOOD GLUCOSE HOMEOSTASIS Maintaining-too low-dizzy and weak too high-fatigued, confused and difficulty breathing Regulating hormones - insulin and glucagon Balancing in normal range - insulin and glucagon

34. BLOOD GLUCOSE AND DIET CONTINUED- GLYCAEMIC INDEX A scale that ranks carbohydrate-rich foods by how much they raise blood glucose levels compared to a standard food (e.g. white bread). Standard food is given a score of 100

35. BLOOD GLUCOSE AND DIET CONTINUED -however, glycemic index is controversial - inadequate science? - determined for relatively few foods - when determined it is based on average of multiple tests with a great deal of variability

36. FOODS GLYCEMIC INDEX GRAINS (INCLUDES BREADS AND PASTAS) BREADS -WHEAT HIGHER THAN RYE PASTAS - LOWER THAN BREADS RICE AND PASTA ABOUT THE SAME AS EACH OTHER

37. FOODS CONTINUED GLYCEMIC INDEX CONTINUED VEGETABLES AND FRUITS ON AVERAGE GLYCEMIC INDEX POTATO > YAM LEGUMES > ROOT VEGGIES FRUITS ~ LEGUMES

38. FOODS CONTINUED GLYCEMIC INDEX CONTINUED MILK PRODUCTS ~ FRUITS ON AVERAGE WHY? LACTOSE=FRUCTOSE IN GLYCEMIC INDEX

39. FOODS CONTINUED GLYCEMIC INDEX CONTINUED MEATS - VERY LOW GLYCEMIC INDEX - BUT DO NOT GORGE

40. CARBOHYDRATE EXCRETION URINE- WATER, LITTLE SUGAR FAECES- WATER, LITTLE SUGAR LUNGS- CO 2 SALIVA? PARTIALLY DIGESTED CARBS?

41. 41 HOW TO CHOOSE CARBOHYDRATES WISELY 1)increase intakes of whole grains 2)use whole grain products such as oatmeal, brown rice and whole wheat bread 3)increase consumption of legumes such as kidney, black and pinto beans)if fresh fruits not available, choose frozen or canned fruits without added sugar

42. 42 HOW TO CHOOSE CARBOHYDRATES WISELY CONTINUED 4)use whole grain flour for ¼ to ½ the amount of flour in the recipe 5)use less sugar in baking 6)use less added sugars in foods 7)eat fewer high sugar foods 8)use food labels to guides one’s choices

43. BLOOD GLUCOSE AND DIET CONTINUED FAD DIETS -NO APPLES OR ORANGES BUT BACON AND EGGS ALRIGHT-THIS IS NOT GOOD WHY? -AVOID OUTRIGHT!

44. CARBOHYDRATES ESSENTIAL OR NOT?

45. YES- WHY? HEALTHY ROLES 1) NEURAL FUNCTION 2) GIVE STRUCTURE TO MOLECULES 3) METABOLICALLY 4) IMPACT ON NUTRIENT ABSORPTION

46. CARBOHYDRATE FUNCTIONS- HEALTHY NEURAL FUNCTION BRAIN AND NERVES REALLY ONLY SET UP TO USE GLUCOSE LIPIDS/PROTEINS CANNOT BE USED

47. CARBOHYDRATE FUNCTIONS- HEALTHY continued GIVE STRUCTURE TO MOLECULES CARBOHYDRATE E.G. GLYCOGEN DISACCHARIDES OLIGOSACCHARIDES NON-CARBOHYDRATE E.G. SOME PROTEINS

48. CARBOHYDRATE FUNCTIONS- HEALTHY continued METABOLICALLY ENERGY -HEAT/FUEL -SPARING PROTEIN -BURNING FAT

49. CARBOHYDRATE FUNCTIONS- HEALTHY continued METABOLICALLY CONTINUED MAKE OTHER COMPOUNDS - GLYCOGEN - FAT - PROTEIN (NON-ESSENTIAL AMINO ACIDS) - DNA/RNA

50. CARBOHYDRATE FUNCTIONS- HEALTHY continued IMPACT ON NUTRIENT HANDLING non-absorbable oligosaccharides impair carbohydrase activity starch granules exposed to moist heat and then cooling are less dense and hence less available to enzyme action

51. 51 Fibre structure and classification and effects Insoluble Cellulose-bran,vegetables Hemicellulose-bran, whole grains Lignins-fruits, mature vegetables, flax Generally-accelerate gi transit, increase fecal weight(promotes bowel movements), slow starch digestion, delay glucose absorption But can be exceptions

52. 52 Fibre structure and classification and effects continued Soluble Pectins-apples, carrots gums and mucilages- oats, legumes Generally-delay gi transit, delay glucose absorption, lower blood cholesterol But can be exceptions

53. 53 OTHER FIBRE FUNCTIONS (classifications) - water holding capacity - viscosity - cation exchange capacity - bile binding capacity - fermentability

54. 54 How to get higher fibre in the diet Fibre content High Medium Low Breads cereal 5g2 g 0.5 g Rice Group Breads Whole wheat white 1 slice bread bread CerealAll shredded rice ½ cupbran wheat krispies Pasta Whole macaroni ½ cup wheat pasta

55. 55 How to get higher fibre in the diet continued Fibre content High Medium Low 4 g2 g 1 g Fruit group 1 MEDIUM OR ½ CUP berries apple melon

56. 56 How to get higher fibre in the diet continued Fibre content High Medium Low 4 g 2 g 1 g Vegetable group peas green asparagus ½ CUP beans

57. 57 DRI RECOMMENDATION FOR FIBRE INTAKE FOLLOW DRI RECOMMENDATIONS FOR CARBOHYDRATE INTAKE AND THIS WILL PROVIDE SUFFICIENT FIBRE DRI - 14 GRAMS FIBRE/1000 KCAL (ROUGHLY 25-35 GRAMS OF FIBRE/DAY) (NO DISTINCTION BETWEEN SOLUBLE AND INSOLUBLE BUT VARIETY IS THE KEY TO BALANCE)

58. 58 REMEMBER THAT: FIBRE FROM NATURAL SOURCES RATHER THAN COMMERCIALLY PREPARED FIBRE IS BETTER BECAUSE FOODS CONTAIN VITAMINS AND MINERALS AS WELL AS THE FIBRE

59. 59 FIBRE IDATME ingestion-fibre containing foods – grains, fruits and vegetables not digested by small intestine enzymes-why? bacteria-make short chain fatty acids water, gas short chain fatty acids, water absorbed at large intestine and transported by blood used for energy excretion-whole or in part, gas water, short chain fatty acids

60. 60 TOO MUCH FIBRE IN THE DIET FLATULENCE OBSTRUCT GI TRACT IF GREATER THAN 50 G FIBRE /DAY TOP RECOMMENDATION IS 40 G/D FOR ADULTS (WHO)

61. 61 TOO MUCH FIBRE IN THE DIET CONTINUED INSOLUBLE FIBRE HAS PHYTATES THAT CAN BIND MINERALS- EG CALCIUM, IRON, ZINC AND MAGNESIUM PREVENT ENZYME CONTACT

62. 62 TOO MUCH FIBRE IN THE DIET CONTINUED INCREASES VOLUME OF FOOD REQUIRED TO MEET ENERGY REQUIREMENTS SATIETY BEFORE ADEQUATE NUTRITION-GENERALLY ONLY A PROBLEM IF DIET LOW IN MICRONUTRIENTS OR IN SMALL CHILDREN (SMALL STOMACHS)

63. 63 TOO MUCH FIBRE IN THE DIET CONTINUED IMPORTANT TO INCREASE WATER INTAKE WITH INCREASES IN DIETARY FIBRE -OTHERWISE CONSTIPATION BUT IF HAVE ENOUGH WATER CAN GET DIARRHEA (BACTERIAL BREAKDOWN OF FIBRE)

64. Summary of lecture 5 Carbohydrates -carbohydrates we digest -structure and classification -IDATME -lactose intolerance, blood glucose homeostasis, glycaemic index -choosing carbohydrates wisely -roles of carbohydrates -carbohydrates digested by bacteria -fibre-structure, classification and effects -fibre in the diet -IDATME -too much fibre in diet

65. 65 NEXT TIME WE WIILL TAKE TODAY’S LECTURE AND APPLY IT TO CARBOHYDRATES IN ANAEROBIC, INTERVAL AND AEROBIC SPORTS