1. Chapter 6
Carbohydrates

2. Main Idea Vocabulary Carbohydrates Starch Photosynthesis
Carbohydrates form the largest part of a healthy diet, are the body’s main source of energy, and come in three different types. them.
Vocabulary
Carbohydrates
Photosynthesis
Chlorophyll
Sugar
Simple Carbohydrates
Monosaccharide
Disaccharide
Starch
Polysaccharide
Complex Carbohydrates
Dietary Fiber
Added Sugar
Sugar Substitute

3. What Are Carbohydrates?
Carbohydrates are the largest part of a healthy diet.
They are the body’s main source of energy.
Come mostly from plan foods such as fruits, vegetables, grain products, dry beans, nuts and seeds.

4. How Plants Create Carbohydrates
Plants create carbohydrates through photosynthesis.
The process by which plants use the sun’s energy to convert carbon dioxide and water into oxygen and glucose.
Chlorophyll: the green pigment in plants, is necessary for photosynthesis.

5. PHOTOSYNTHESIS

6. Sugars: Simple Carbohydrates
A sugar is the form of carbohydrate that supplies energy to body.
In nutrition, sugars are known as simple carbohydrate.
Simple carbohydrate is a carbohydrate with a simple chemical structure.
Monosaccharaides: is a sugar with a single chemical unit.
Glucose: fruits, vegetables, honey, and corn syrup
Also known as dextrose.
Fructose: vegetables, honey, highly sweet sugar.
Galactose: found in few foods. Helps create milk sugar (lactose).
Disaccharides: is a sugar made with two monosaccharaides.
Sucrose: (glucose + fructose) found in fruit, sugar cane, and sugar beets.
Lactose: (glucose + galactose) is found only in milk and milk products
Maltose ( glucose + glucose) forms when starch is digested.

7. Starches: Complex Carbohydrates
A starch is a carbohydrate with a more complex chemical structure than a sugar.
Starch can be used a thickening agent when dissolved in water and heated.
A polysaccharide is a sugar made of several monosaccharide's. (**Poly means many)
Complex carbohydrate is a carbohydrate that requires work for the body to digest.
Dietary Fiber
The third type is fiber.
Dietary fiber is plant material that cannot be digested.
Fiber is not a nutrient, but is essential for good health.
Digesting Carbohydrates
During digestion, your body converts carbohydrates into glucose.

8. Carbohydrates in Food Sugars in Food Starches in Food
Many foods that are sweet in taste are sweet due to natural sugars found in them.
Natural sugars include: sucrose, fructose, galactose, lactose.
Added Sugar: sugar that is extracted from plants and used to sweeten foods.
Sucrose, corn syrup, honey, maple syrup
Starches in Food
In plants, glucose is stored as starch.
Grains or grass seeds, are rich in starch

9. Naturally Sweet Corn
Why is early season corn sweeter than late-season corn??
As the young plant grows, it makes glucose. As the plant matures, it converts glucose to starch.
**Glucose is much sweeter than starch.

10. The Need for Carbohydrates
Remember that Carbohydrates produce glucose….
Glucose powers all of your activities
Breathing, walking, running, and even thinking
Your body stores glucose as glycogen in the muscles and liver.
When your body needs energy, it converts glycogen back into glucose.

11. Carbohydrates in the diet
Teens and adults should get percent of their daily calories from carbs
Complex Carbohydrates have more vitamins, minerals, and fiber
Carbohydrates cause bacteria in your mouth- produces acid which sticks to your teeth.
No-Carb, Low-Carb Diets
What happens if you don’t eat enouch carbs?!
Body uses fat and protein for energy; which takes protein away from your tissues.
Robs your bones of minerals
Raises your blood cholesterol
Increase risk of kidney stones
May cause problems with your nervous system

12. Added sugar in the diet
Added sugar in moderation is okay
Eating to much can lead to
Obesity
Health problems
Diabetes
Heart disease
How much added sugar should you eat?
USDA suggests a limit of 10 teaspoons per day.
To estimate the amount of sugar use the nutrition label.
4 grams of sugar = 1 teaspoon (15 calories)
Sugar Substitutes: is a substance that tastes sweet but has few or no calories
Artificial sweeteners
Sugar alcohols

13. Starch and Fiber in the Diet
Starchy foods not only provide
glucose
Protein
Vitamins
Minerals
Phytochemicals
Fiber
Fiber:
Plant Sources
Fruits
Vegetables
Grains
Nuts
Seeds
Dry beans, peas, lentils
Fiber absorbs water
Promotes healthy bowel movements