1. Carbohydrates

2. CARBOHYDRATES 60% of our food should come from carbohydrates.

3. Carbohydrates  glucose provides energy for the brain and ½ of energy for muscles and tissues  glycogen is stored glucose  glucose is immediate energy  glycogen is reserve energy

4. CARBOHYDRATES Carbohydrates give the body energy. They are the best source of fuel for the body. Carbohydrates also help to digest protein and fat. Carbohydrates give the body energy. They are the best source of fuel for the body. Carbohydrates also help to digest protein and fat.

5.  Carbohydrates also play a vital part of the metabolism and oxidation of protein  Carbs help feed the brain and nervous system and helps keep the body lean.

6. CARBOHYDRATES If we eat more carbohydrates than are needed for energy, the extra is stored in the liver or in the tissues as fat.

7. Carbohydrates  all plant food  Milk (LACTOSE)  carbohydrates are not equal –simple carbohydrates –complex carbohydrates

8. Simple Carbohydrates  sugars –monosaccharides – single sugars –disaccharides – 2 monosaccharides

9. Simple Carbs  monosaccharides –all are 6 carbon hexes  6 carbons  12 hydrogens  6 oxygens  arrangement differs –accounts for varying sweetness –glucose, fructose, galactose

10. Disaccharides  pairs of the monosaccharides –glucose is always present –2 nd of the pair could be fructose, galactose or another glucose –taken apart by hydrolysis –put together by condensation –hydrolysis and condensation occur with all energy nutrients –maltose, sucrose, lactose

11. Simple Sugars Glucose or blood sugar is the basic source of energy for all living things. Sucrose or table sugar is made from sugar beets or sugar cane. Fructose is sugar found in fruit, honey and vegetables. Maltose is grain starch broken down into sugar. Lactose is milk sugar.

12. Complex Carbohydrates  starches and fibers  polysaccharides –chains of monosaccharides

13. Complex Carbohydrates Complex carbohydrates supply longer lasting energy, as well as other nutrients and fiber that the body needs. They are a better choice.

14. Hydrolysis  breaking a disaccharide –water molecule splits –occurs during digestion

15. Complex Carbohydrates  polysaccharides –1.glycogen and 2.starch  built entirely of glucose –3.fiber  variety of monosaccharides and other carbohydrate derivatives

16. Glycogen  limited in meat and not found in plants –not an important dietary source of carbohydrate  BUT –all glucose is stored as glycogen –long chains allow for hydrolysis and release hydrolysis and release of energy of energy

17. Starches  stored in plant cells  body hydrolyzes plant starch to glucose

18. STARCHES  Starch in the body breaks down simple sugars. The body has to break down all sugar and starch into glucose to use it.

19. Fiber  structural parts of plants –found in all plant derived food  bonds of fibers cannot be broken down during the digestive process –minimal or no energy available

20. Fiber types  cellulose  pectins  lignins  resistant starches –classified as fibers –escape digestion and absorption

21. Fiber Characteristics  soluble fibers, viscous, fermentable –easily digested by bacteria in colon –associated with protection against heart disease and diabetes  lower cholesterol and glucose levels –found in legumes and fruits

22. List the two types of fiber and the main functions they perform: