1. Chapter 4: Carbohydrates: Sugars, Starches, and Fiber

2. Carbohydrates in the Modern Diet
Carbohydrates are the basis of most modern diets.
Carbohydrates in “whole foods,” such as fresh fruit, diary or whole grains, are in their natural state.
Refining carbohydrates separates the carbohydrates from their vitamins, minerals and fiber.
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3. Whole versus Refined Carbohydrates
Play a game to rating refined vs less refined
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What is Whole Grain?
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5. Whole Grains versus Refined Grains
Whole or unrefined grains contain:
Bran layers: good source of fiber and vitamins
Germ: good source of vegetable oils and vitamin E
Endosperm: contains starch and some protein
Whole Grains?
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Which of the following nutrients are not added to enriched grains?
thiamin
niacin
folate
vitamin E d
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7. Whole Grains versus Refined Grains
Refined grains, such as corn flakes or puffed rice, are made largely from the endosperm and are mostly starch.
Refined grains may be enriched with thiamin, riboflavin, niacin and iron and fortified with folate. They do not contain the magnesium, some of the B vitamins or other nutrients of whole grains.
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Choosing Whole Grains
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9. Added Sugars in Our Diet
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Carbohydrates
Carbohydrates in the diet are classified as:
Simple carbohydrates, also known as sugars
Complete carbohydrates, which include starch and fiber
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Simple Carbohydrates
The basic unit of a carbohydrate is a single sugar molecule, known as a monosaccharide.
The three most common monosaccharides in the diet are glucose, galactose and fructose.
Glucose, also known as “blood sugar,” is the most important carbohydrate fuel for the body.
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Simple Carbohydrates
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Disaccharides
Disaccharides are simple carbohydrates made of two monosaccharides linked together.
Sucrose, or white table sugar, is formed by linking glucose with fructose.
Sucrose is the only sweetener in the US that can be labeled “sugar.”
The chemical reaction that breaks sugar molecules apart is called a hydrolysis reaction.
The chemical reaction that links two sugar molecules together is called a condensation reaction.
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14. Structure of Disaccharides
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15. Condensation and Hydrolysis Reactions
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16. Complex Carbohydrates
Complex carbohydrates are made up of many monosaccharides linked together in chains.
Oligosaccharides are short chains of less than ten monosaccharides.
Polysaccharides are long chains of monosaccharides and include glycogen found in animals and starch and fiber found in plants.
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Which of the following sequences represents a monosaccharide followed by a disaccharide followed by a polysaccharide?
fructose sucrose starch
lactose glucose dietary fiber
glucose maltose lactose
galactose glycogen starch a
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Dietary Fiber
Fiber includes certain complex carbohydrates that cannot be digested by human enzymes.
Fiber cannot be digested or absorbed by the human body.
Total fiber on a food label is the combined amount of functional fiber and dietary fiber found in the food.
Soluble fiber dissolves in water and can be found in oats, apples and beans.
Insoluble fiber does not dissolve in water and can be found in wheat bran and fruit and vegetable peels.
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19. Digestion and Absorption of Carbohydrates
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The organ(s) which supply enzymes needed for starch digestion include the
stomach.
gallbladder.
pancreas.
all of the above. c
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Lactose Intolerance
The enzyme lactase is needed to digest lactose, the sugar found in milk.
If lactose is not digested in the small intestine, it passes through to the large intestine.
Undigested lactose in the small intestine can cause cramping, abdominal distention and diarrhea.
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22. Indigestible Carbohydrates Slow Nutrient Absorption
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Cellular Respiration
To generate energy, glucose is metabolized through cellular respiration.
Cellular respiration is also called aerobic metabolism.
Cellular respiration produces ATP, a form of energy.
This metabolic pathway uses six molecules of oxygen to convert one molecule of glucose into six molecules of carbon dioxide, six molecules of water and approximately thirty-eight molecules of ATP.
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Gluconeogenesis
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26. Availability of Carbohydrates Determines Fatty Acid Metabolism
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27. Regulating Blood Glucose
In order to provide a steady supply of glucose to the cells, the concentration of glucose in the blood is regulated by the liver and by enzymes secreted from the pancreas.
Glycemic response is how quickly and how high blood glucose rises after carbohydrates are consumed.
The glycemic index is a ranking of how a food affects the glycemic response.
Insulin is a hormone secreted by the pancreas in response to a rise in blood glucose levels.
Glucagon is a hormone secreted by the pancreas in response to a decline in blood glucose levels.
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The _______ reflects a ranking of how specific foods affect blood glucose compared to the response of a reference food.
glycemic response
glycemic index
gluconeogenic index
solubility index b
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30. Abnormal Blood Glucose: Diabetes
Diabetes mellitus is the leading cause of blindness in the United States and accounts for 44% of all new cases of kidney failure.
Gestational diabetes occurs in women during pregnancy. There may be an increased risk of developing type 2 diabetes later in life.
Diabetes mellitus can be classified as:
Type 1 Diabetes: Insulin is no longer made in the body
Type 2 Diabetes: Insulin is present, but the cells do not respond
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31. Diabetes Symptoms and Complications
Immediate Symptoms: excessive thirst, frequent urination, blurred vision and weight loss
Long Term Complications: damage to the heart, blood vessels, kidneys, eyes and nervous system. Infections are more common in patients with diabetes, and amputations may be necessary.
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Diabetes Treatment
The goal of diabetes treatment is to keep blood glucose levels within normal ranges.
Treatment includes a combination of diet, exercise, and, if necessary, medication, which can be oral or injected.
Evidence is accumulating that refined sugar may play a role in the development of type 2 diabetes.
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practice
From what we’ve learned thus far, create some good meals to recommend to a diabetic
Tips
Lower Carb
Higher protein
High fiber
No sugar
Nutritionally dense
Mendosa.com
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34. Selecting Healthy Carbohydrates
Lower carb alternative to spaghetti? To potato? Design a diet…
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35. Carbohydrates and Dental Caries
Dental caries occur when bacteria that live in the mouth form colonies on teeth known as plaque.
If the plaque is not brushed or flossed away, the bacteria metabolize carbohydrates in the mouth and create acid.
The acid dissolves tooth enamel and the underlying structures of the teeth and gums.
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36. Low-Carbohydrate Weight Loss Diets
The rationale for low-carbohydrate diets is that foods high in carbohydrates stimulate the release of insulin.
Insulin promotes energy storage, mostly from fat.
The more insulin you release, the more fat you store.
Low-carbohydrate diets cause less insulin to be released.
With low-carbohydrate diets, the body produces more ketones.
Ketones help suppress the appetite.
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37. Carbohydrates and Heart Disease
Diets high in sugar, or refined carbohydrates, have been shown to raise blood lipid levels and can lead to an increase in heart disease.
Diets high in whole grains have been found to reduce the risk of heart disease.
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38. High Fiber Intake and Bowel Disorders
Diets high in fiber, or indigestible carbohydrates, can relieve or prevent certain bowel disorders:
Hemorrhoids
Diverticulosis
Diverticulitis
Constipation
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39. Colon Cancer and Fiber Intake
Epidemiological studies have shown that the incidence of colon cancer is lower in populations that consume diets high in fiber.
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40. How Much Added Sugar Do We Eat?
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The acceptable range of carbohydrate intake for a healthy diet has been set at ______ of the total energy required.
15-10%
30-45%
45-65%
65-80%. c
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42. Reading Food Labels for Sugar and Fiber Content
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Why may sugar alcohols be used in products labeled “sugar free” or “no sugar added”?
Sugar alcohols provide no kilocalaries
Sugar alcohols are not derivatives of sugars
Sugar alcohols are not monosaccharides or disaccharides
Sugar alcohols are not absorbed into the body. c
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example
Joe Shmoe consumed 2500 calories yesterday, with 350gm being from carbs.
How many of his calories come from carbohydrate?
What percentage of his energy is coming from carbohydrates?
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45. Tools for Assessing Carbohydrate Intake
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How many kcalories (kcal) are there in 200 grams of carbohydrates?
800 kcal
2,000 kcal
1,800 kcal
1,197 kcal a
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47. Tools for Assessing Carbohydrate Intake
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48. Tools for Assessing Carbohydrate Intake
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49. Tools for Assessing Carbohydrate Intake
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50. Choosing Carbohydrates Wisely
What are some strategies for choosing carbs wisely?
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51. Alternative Sweeteners
Alternate sweeteners are also called nonnutritive sweeteners.
Types of alternative sweeteners available in the US include:
Saccharin (the “pink packet”)
Aspartame (the “blue packet”): cannot be used by people with phenylketonuria
Sucralose (the “yellow packet”)
Acesulfame K: sold as Sunette or Sweet One
Neotame: can be used by people with phenylketonuria
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End of Chapter 4
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