1. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.1 Chapter 2 Carbohydrates

2. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.2 Lesson 2.1 Chapter 2

3. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.3 Key Concepts Carbohydrate foods provide practical energy (calorie) sources because of their availability, relatively low cost, and storage capacity. Carbohydrate structures vary from simple to complex to provide both quick and extended energy for the body.

4. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.4 Nature of Carbohydrates Relation to energy –Basic fuel source –Energy production system –Dietary importance

5. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.5 Classes of Carbohydrates Monosaccharides –Simple sugar –Simple carbohydrate Glucose Fructose Galactose

6. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.6 Classes of Carbohydrates, cont’d Disaccharides –Double sugar –Simple carbohydrate Sucrose Lactose Maltose

7. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.7 Classes of Carbohydrates, cont’d Polysaccharides –Starch –Glycogen –Dietary fiber

8. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.8 Starch Most significant polysaccharide in the diet Whole grains retain the bran layer, inner germ, and endosperm, including the nutrients naturally found in the plant Enriched grains are refined grains that have nutrients added back to them

9. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.9 Kernel of Wheat

10. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.10 Other Sweeteners Nutritive sweeteners –Sugar alcohols (sorbitol, mannitol, xylitol) Nonnutritive sweeteners –Artificial sweeteners in food

11. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.11 Sweetness of Sugars and Artificial Sweeteners

12. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.12 Lesson 2.2 Chapter 2

13. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.13 Key Concept Dietary fiber, an indigestible carbohydrate, serves separately as a body regulatory agent.

14. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.14 Focus on Dietary Fiber Not digestible Important in health promotion and disease prevention Three types important in human nutrition: –Cellulose –Noncellulose polysaccharides –Lignin

15. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.15 Focus on Dietary Fiber, cont’d Cellulose –Remains undigested in the gastrointestinal tract and provides bulk to a diet –Bulk helps move the food mass through the intestine –Examples: Stems, leaves of vegetables Coverings of seeds and grains

16. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.16 Focus on Dietary Fiber, cont’d Noncellulose polysaccharides –Absorb water and swell to a larger bulk –Examples: pectins, gums, mucilages, algal substances Lignin –Only noncarbohydrate type of dietary fiber –Woody parts of plants

17. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.17 Focus on Dietary Fiber, cont’d Divided into two groups based on solubility –Insoluble –Soluble Many health organizations recommend increasing intake of dietary fiber –38 g/day for men –25 g/day for women

18. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.18 Focus on Dietary Fiber, cont’d Sudden increases can result in gas, bloating, constipation Excessive amounts of dietary fiber can trap small amounts of minerals and prevent absorption into the gastrointestinal tract

19. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.19 Summary of Dietary Fiber Classes

20. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.20 Energy Function of Carbohydrates Basic fuel supply –Energy for physical activities and all work of body cells Reserve fuel supply –Provided by glycogen –Maintains normal blood glucose level

21. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.21 Special Tissue Functions of Carbohydrates Liver –Glycogen reserves protect cells from depressed metabolic function Protein and fat –Carbohydrates regulate proteins and fat

22. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.22 Special Tissue Functions of Carbohydrates, cont’d Heart –Glycogen is vital emergency fuel for heart muscle Central nervous system –Brain dependent on minute-to-minute supply of glucose

23. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.23 Digestible Food Sources of Carbohydrates Starches –Provide fundamental complex carbohydrates Sugars –High-sugar diets carry health risks

24. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.24 Teaspoons of High-Fructose Corn Syrup Consumed

25. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.25 Digestion of Carbohydrates Mouth –Mechanical or muscle functions break food mass into smaller particles Stomach –Peristalsis continues mechanical digestive process

26. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.26 Digestion of Carbohydrates, cont’d Small intestine –Peristalsis continues mechanical digestion –Pancreatic secretions –Intestinal secretions

27. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.27 Summary of Carbohydrate Digestion

28. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.28 Body Needs for Carbohydrates Dietary Reference Intakes –45% to 65% of adult’s total caloric intake should come from carbohydrate foods –Limit sugar to no more than 25% of calories consumed Dietary Guidelines for Americans, 2005 –Does not provide a specific caloric number or percentage, but does provide recommendations

29. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.29 Summary Carbohydrates are the primary source of energy for most of the world’s population. Carbohydrates are distributed as plant sources as grains, legumes, vegetables, and fruits. The two basic types of carbohydrates are simple and complex. Simple carbohydrates are composed of single- and double-sugar units (monosaccharides and disaccharides)

30. Copyright © 2009, by Mosby, Inc. an affiliate of Elsevier, Inc. All rights reserved.30 Summary, cont’d Complex carbohydrates are composed of many sugar units. Dietary fiber is a complex carbohydrate that is not digestible. Dietary fiber is found mainly in the structural parts of plants. Carbohydrate digestion begins in the mouth, continues in the stomach, moves to the small intestine, and finally arrives in the large intestine and exits through the anus.