Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a...
-
Upload
annabella-barnett -
Category
Documents
-
view
216 -
download
2
Transcript of Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a...
![Page 1: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/1.jpg)
CarbohydratesCarbohydrates
![Page 2: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/2.jpg)
Intended Learning Outcomes
- By the end of this lecture, students will have a
general overview on the carbohydrates.
![Page 3: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/3.jpg)
Can you live without Can you live without sugar?sugar?
Soda/PunchSoda/Punch CookiesCookies CandyCandy ChocolateChocolate DessertsDesserts Sugary CerealsSugary Cereals Ice creamIce cream
![Page 4: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/4.jpg)
CARBOHYDRATESCARBOHYDRATES
CarbsProteinFats
1. 60% of our food should come from carbohydrates.
![Page 5: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/5.jpg)
2. Carbohydrates are 2. Carbohydrates are grainsgrains, , fruitsfruits, , vegetablesvegetables, , legumeslegumes
and and sugarsugar..
![Page 6: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/6.jpg)
CarbohydratesCarbohydrates glucose provides energy for the glucose provides energy for the
brain and ½ of energy for brain and ½ of energy for muscles and tissuesmuscles and tissues
glycogen is stored glucoseglycogen is stored glucose glucose is immediate energyglucose is immediate energy glycogen is reserve energyglycogen is reserve energy
![Page 7: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/7.jpg)
CARBOHYDRATESCARBOHYDRATES
33. Carbohydrates give . Carbohydrates give the body the body energyenergy. . They are the best They are the best source of source of fuelfuel for the for the body. Carbohydrates body. Carbohydrates also help to also help to digestdigest protein and fat. protein and fat.
![Page 8: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/8.jpg)
CarbohydratesCarbohydrates 2. Carbohydrates also play a vital 2. Carbohydrates also play a vital
part of the part of the metabolismmetabolism and and oxidationoxidation of protein of protein
Carbs help feed the brain and Carbs help feed the brain and nervous system and helps keep the nervous system and helps keep the body lean.body lean.
![Page 9: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/9.jpg)
CARBOHYDRATESCARBOHYDRATES
44. If we eat more . If we eat more carbohydrates than carbohydrates than are needed for are needed for energy, the extra is energy, the extra is stored in the liver or stored in the liver or in the tissues as in the tissues as fatfat..
![Page 10: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/10.jpg)
CarbohydratesCarbohydrates 5. all 5. all plantplant food food Milk (Milk (LACTOSELACTOSE))
carbohydrates are not equalcarbohydrates are not equal
–simple carbohydratessimple carbohydrates
–complex carbohydratescomplex carbohydrates
![Page 11: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/11.jpg)
Simple CarbohydratesSimple Carbohydrates6. 6. SimpleSimple carbohydrates are carbohydrates are quickquick
energy sources. They come from energy sources. They come from sugarsugar. They do not usually supply . They do not usually supply any other nutrients or fiber. any other nutrients or fiber.
![Page 12: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/12.jpg)
Simple CarbohydratesSimple Carbohydrates sugarssugars
–monosaccharides – single sugarsmonosaccharides – single sugars
–disaccharides – 2 monosaccharidesdisaccharides – 2 monosaccharides
![Page 13: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/13.jpg)
Simple CarbsSimple Carbs monosaccharidesmonosaccharides
–all are 6 carbon hexesall are 6 carbon hexes6 carbons6 carbons12 hydrogens12 hydrogens6 oxygens6 oxygensarrangement differsarrangement differs
–accounts for accounts for varying sweetnessvarying sweetness
–glucose, fructose, glucose, fructose, galactosegalactose
![Page 14: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/14.jpg)
GlucoseGlucose mild sweet flavormild sweet flavor 10. known as blood 10. known as blood
sugarsugar essential energy essential energy
sourcesource found in every found in every
disaccharide and disaccharide and polysaccharidepolysaccharide
![Page 15: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/15.jpg)
FructoseFructose sweetest sugarsweetest sugar found in fruits and found in fruits and
honeyhoney added to soft drinks, added to soft drinks,
cereals, desertscereals, deserts
![Page 16: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/16.jpg)
GalactoseGalactose hardly tastes hardly tastes
sweetsweet rarely found rarely found
naturally as a naturally as a single sugar single sugar
![Page 17: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/17.jpg)
DisaccharidesDisaccharides pairs of the monosaccharidespairs of the monosaccharides
–glucose is always presentglucose is always present–22ndnd of the pair could be fructose, of the pair could be fructose,
galactose or another glucosegalactose or another glucose– taken apart by hydrolysistaken apart by hydrolysis–put together by condensationput together by condensation–hydrolysis and condensation occur hydrolysis and condensation occur
with all energy nutrientswith all energy nutrients–maltose, sucrose, lactosemaltose, sucrose, lactose
![Page 18: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/18.jpg)
MaltoseMaltose 2 glucose units2 glucose units produced when starch breaks downproduced when starch breaks down not abundantnot abundant
![Page 19: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/19.jpg)
SucroseSucrose fructose and glucosefructose and glucose tastes sweettastes sweet
–fruit, vegetables, fruit, vegetables, grainsgrains
table sugar is refined table sugar is refined sugarcane and sugarcane and sugar beetssugar beets
brown, brown, white ,powderedwhite ,powdered
![Page 20: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/20.jpg)
LactoseLactose glucose and galactoseglucose and galactose main carbohydrate in main carbohydrate in
milkmilk
– known as milk sugarknown as milk sugar
![Page 21: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/21.jpg)
Simple SugarsSimple Sugars77. . GlucoseGlucose or blood sugar is the or blood sugar is the
basic source of energy for all basic source of energy for all living things. living things.
8. 8. SucroseSucrose or table sugar is made or table sugar is made from sugar beets or sugar from sugar beets or sugar cane. cane.
9. 9. FructoseFructose is sugar found in fruit, is sugar found in fruit, honey and vegetables. honey and vegetables.
11. 11. MaltoseMaltose is grain starch broken is grain starch broken down into sugar.down into sugar.
12. 12. LactoseLactose is milk sugar. is milk sugar.
![Page 22: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/22.jpg)
Complex CarbohydratesComplex Carbohydrates starches and fibersstarches and fibers polysaccharidespolysaccharides
–chains of monosaccharideschains of monosaccharides
![Page 23: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/23.jpg)
Complex Complex CarbohydratesCarbohydrates
1313. . ComplexComplex carbohydrates supply carbohydrates supply longer lastinglonger lasting energy, energy, as well as other as well as other nutrients and fiber that nutrients and fiber that the body needs. They the body needs. They are a better choice. are a better choice.
![Page 24: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/24.jpg)
CondensationCondensation making a making a
disaccharidedisaccharide
–chemical reaction chemical reaction linking 2 linking 2 monosaccharidesmonosaccharides
![Page 25: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/25.jpg)
HydrolysisHydrolysis breaking a disaccharidebreaking a disaccharide
–water molecule splitswater molecule splits
–occurs during digestionoccurs during digestion
![Page 26: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/26.jpg)
Complex CarbohydratesComplex Carbohydrates polysaccharidespolysaccharides
–1.glycogen and 2.starch1.glycogen and 2.starchbuilt entirely of glucosebuilt entirely of glucose
–3.fiber3.fibervariety of monosaccharides and variety of monosaccharides and other carbohydrate derivativesother carbohydrate derivatives
![Page 27: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/27.jpg)
GlycogenGlycogen limited in meat and not found in plantslimited in meat and not found in plants
–not an important dietary source of not an important dietary source of carbohydratecarbohydrate
BUTBUT–all glucose is stored as glycogenall glucose is stored as glycogen– long chains allow for long chains allow for hydrolysis and releasehydrolysis and release of energyof energy
![Page 28: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/28.jpg)
StarchesStarches stored in plant cellsstored in plant cells body hydrolyzes plant starch to body hydrolyzes plant starch to
glucoseglucose
![Page 29: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/29.jpg)
STARCHESSTARCHES 1414. . StarchStarch in the body breaks down in the body breaks down
simple sugars. The body has to break simple sugars. The body has to break down all sugar and down all sugar and starchstarch into glucose into glucose to use itto use it..
![Page 30: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/30.jpg)
Starchy FoodsStarchy Foods15. All starchy foods are 15. All starchy foods are
plant foods, plant foods, seedsseeds are the are the richest source; 70% of their richest source; 70% of their weight is starchweight is starch
![Page 31: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/31.jpg)
FiberFiber structural parts of plantsstructural parts of plants
–found in all plant derived foodfound in all plant derived food bonds of fibers cannot be bonds of fibers cannot be
broken down during the broken down during the digestive processdigestive process
–minimal or no energy availableminimal or no energy available
![Page 32: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/32.jpg)
Fiber typesFiber types
cellulosecellulose
pectinspectins ligninslignins resistant starchesresistant starches
– classified as fibersclassified as fibers
– escape digestion and escape digestion and absorptionabsorption
![Page 33: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/33.jpg)
Fiber CharacteristicsFiber Characteristics soluble fibers, viscous, fermentablesoluble fibers, viscous, fermentable
–easily digested by bacteria in coloneasily digested by bacteria in colon–associated with protection against associated with protection against
heart disease and diabetesheart disease and diabetes lower cholesterol and glucose levelslower cholesterol and glucose levels
– found in legumes and found in legumes and fruits fruits
![Page 34: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/34.jpg)
FiberFiber1.1. The average American does not get The average American does not get
enough enough FIBERFIBER in their diets. in their diets.
2.2. The National Cancer Institute The National Cancer Institute recommends that the average recommends that the average person gets person gets 20-35 GRAMS 20-35 GRAMS of fiber of fiber every day. every day.
3.3. Two other common names for fiber Two other common names for fiber are: are: ROUGHAGEROUGHAGE or or CELLULOSE.CELLULOSE.
![Page 35: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/35.jpg)
4.4. Fiber is important because it attracts Fiber is important because it attracts WATER WATER to the to the INTESTINESINTESTINES and helps and helps move food through our systems faster. move food through our systems faster. You have to have water along with fiber You have to have water along with fiber or it is not as effective.or it is not as effective.
5.5. Benefits of fiber include a lowered risk Benefits of fiber include a lowered risk of of DIVERTICULITUSDIVERTICULITUS, , HEMORRHOIDSHEMORRHOIDS and and COLONCOLON or or RECAL CANCERRECAL CANCER. .
![Page 36: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/36.jpg)
6. List the two types of fiber and the main 6. List the two types of fiber and the main functions they perform: functions they perform:
![Page 37: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/37.jpg)
7.7. Fiber only comes from Fiber only comes from PLANT PLANT food food sources. You CANNOT get fiber from sources. You CANNOT get fiber from animal food sources. animal food sources.
8.8. Foods that are high in fiber include:Foods that are high in fiber include:
• Fruits and Veggies (Especially the Fruits and Veggies (Especially the Skins!)Skins!)
• Whole GrainsWhole Grains
• Legumes/Beans - BranLegumes/Beans - Bran
9.9. Ways to increase fiber in the diet include:Ways to increase fiber in the diet include:
• Add Whole Grains (At least 3 oz. per Add Whole Grains (At least 3 oz. per day)day)
• Use Whole Wheat FlourEat the SkinsUse Whole Wheat FlourEat the Skins
![Page 38: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/38.jpg)
10. Label the Wheat Kernel below:10. Label the Wheat Kernel below:A.__ENDOSPERM___
Provides:
Starch
Protein
B. __GERM___
Provides:
Unsaturated Fatty Acids
“B” Vitamins
Vitamin E
Iron
Zinc
Other Trace Minerals
C. __Bran___
Provides:
Fiber
Vitamins
Minerals
![Page 39: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/39.jpg)
11.11.When a product claims that it is “Whole When a product claims that it is “Whole Wheat” or “Whole Grain”, it must use the Wheat” or “Whole Grain”, it must use the ENTIREENTIRE wheat kernel, or wheat kernel, or ALL THREE ALL THREE parts. parts.
12.12.Other products, like white bread and Other products, like white bread and rice, usually only use the rice, usually only use the ENDOSPERMENDOSPERM, , which is the which is the LEASTLEAST beneficial part of the beneficial part of the wheat kernel. wheat kernel.
13.13.ENRICHEDENRICHED: some of the nutrients that : some of the nutrients that were lost in processing are added back were lost in processing are added back into the product. into the product.
14.14.FORTIFIEDFORTIFIED: 10% more of the Daily : 10% more of the Daily Value for the nutrient is being added. Value for the nutrient is being added.
![Page 40: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/40.jpg)
FiberFiber
insoluble and not easily fermentedinsoluble and not easily fermented
– promote bowel movementspromote bowel movements
– alleviate constipationalleviate constipation
– found in grains and vegetablesfound in grains and vegetables
![Page 41: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/41.jpg)
DRI and FiberDRI and Fiber
distinguish fibers by sourcedistinguish fibers by source
– dietary fibers: naturally in intact plantsdietary fibers: naturally in intact plants
– functional fibers: extracted from plants or functional fibers: extracted from plants or manufacturedmanufactured
– total fiber: sum of the 2total fiber: sum of the 2
![Page 42: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/42.jpg)
Carbohydrate DigestionCarbohydrate Digestion
break down into glucosebreak down into glucose– body is able to absorb and usebody is able to absorb and use
large starch moleculeslarge starch molecules– extensive breakdownextensive breakdown
disaccharidesdisaccharides– broken oncebroken once
monosaccharidesmonosaccharides– don’t need to be broken downdon’t need to be broken down
![Page 43: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/43.jpg)
Carbohydrate DigestionCarbohydrate Digestion begins in mouthbegins in mouth
– chewing releases salivachewing releases saliva
– enzyme amylase hydrolyzes starch to enzyme amylase hydrolyzes starch to polysaccharides and maltosepolysaccharides and maltose
stomachstomach
– no enzymes available to break down no enzymes available to break down starchstarch
– acid does some breakdownacid does some breakdown
– fibers in starch provide feeling of fullnessfibers in starch provide feeling of fullness
![Page 44: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/44.jpg)
small intestine majority of carbohydrate digestion takes place herepancreatic amylase reduces carbs to glucose chains or disaccharidesspecific enzymes finish the job
maltasemaltose into 2 glucose
sucrasesucrose into glucose and fructose
lactaselactose into glucose and galactose
![Page 45: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/45.jpg)
large intestine
1-4 hours for sugars and starches to be digested only fibers remain
attract water, which softens stoolbacteria ferment some fibers
water, gas, short-chain fatty acids (used for energy)
![Page 46: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/46.jpg)
Carbohydrate AbsorptionCarbohydrate Absorption
glucose can be absorbed in the mouthglucose can be absorbed in the mouth majority absorbed in small intestinemajority absorbed in small intestine
– active transportactive transportglucose and galacticglucose and galactic
– facilitated diffusion facilitated diffusion fructosefructosesmaller rise in blood glucosesmaller rise in blood glucose
![Page 47: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/47.jpg)
Lactose IntoleranceLactose Intolerance more lactose is consumed than can be more lactose is consumed than can be
digesteddigested
– lactose molecules attract waterlactose molecules attract watercause floating, abdominal discomfort, cause floating, abdominal discomfort,
diarrheadiarrhea
– intestinal bacteria feed on undigested intestinal bacteria feed on undigested lactoselactoseproduce acid and gasproduce acid and gas
![Page 48: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/48.jpg)
Lactose IntoleranceLactose Intolerance
age, damage, medication, diarrhea, age, damage, medication, diarrhea, malnutritionmalnutrition
management requires dietary changemanagement requires dietary change
– 6 grams (1/2 cup) usually tolerable6 grams (1/2 cup) usually tolerable
– take in graduallytake in gradually
– hard cheeses & cottage cheesehard cheeses & cottage cheese
– enzyme drops or tabletsenzyme drops or tablets lactose free diet is extremely difficult to lactose free diet is extremely difficult to
accomplishaccomplish
![Page 49: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/49.jpg)
![Page 50: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/50.jpg)
Carbohydrate MetabolismCarbohydrate Metabolism 1/3 of body’s glycogen is stored in liver1/3 of body’s glycogen is stored in liver
– released as glucose to bloodstreamreleased as glucose to bloodstream1.1. eat – intake glucoseeat – intake glucose2.2. liver condenses extra glucose to glycogenliver condenses extra glucose to glycogen3.3. blood glucose fallsblood glucose falls4.4. liver hydrolyzes glycogen to glucoseliver hydrolyzes glycogen to glucose
Glycogen is bulky, so we store only so much: Glycogen is bulky, so we store only so much: short term energy supplyshort term energy supply
Fat is the long term energy supply.Fat is the long term energy supply.
![Page 51: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/51.jpg)
Glucose for EnergyGlucose for Energy
enzymes break apart glucose – yielding enzymes break apart glucose – yielding energyenergy
inadequate supply of carbohydratesinadequate supply of carbohydrates– ketone bodies (fat fragments) are an ketone bodies (fat fragments) are an
alternate energy source during starvationalternate energy source during starvation– excess ketones can lead to ketosis: excess ketones can lead to ketosis:
imbalance of acids in bodyimbalance of acids in body minimum of 50 – 100 grams of carbs/day minimum of 50 – 100 grams of carbs/day
are needed to avoid ketosisare needed to avoid ketosis
![Page 52: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/52.jpg)
Glucose HomeostasisGlucose Homeostasis
maintaining an even balance of glucose is maintaining an even balance of glucose is controlled by insulin and glucagoncontrolled by insulin and glucagon
– insulininsulinmoves glucose into the bloodmoves glucose into the blood
– glucagonglucagonbrings glucose out of storagebrings glucose out of storage
![Page 53: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/53.jpg)
maintaining balancebalanced meals at regular intervals
fiber and some fat slow the digestive process downglucose gets into the blood slow and steady
![Page 54: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/54.jpg)
Maintaining Blood
Glucose Homeostasis
Intestine When a person eats,blood glucose rises.
1
2
Insulin stimulates the uptake of glucose into cells and storageas glycogen in the liver and muscles. Insulin also stimulates the conversion of excessglucose into fat for storage.
3
4
5
6
7Blood glucose begins to rise.
a The stress hormone epinephrine and other hormonesalso bring glucose out of storage.
GlucoseInsulinGlucagonGlycogen
Glucagon stimulates livercells to break down glycogenand release glucose into theblood.a
Liver
Low blood glucose stimulatesthe pancreas to releaseglucagon into the bloodstream.
As the body's cells useglucose, blood levels decline.
Glucagon
Pancreas
Fat cell
Liver
Muscle
High blood glucose stimulatesthe pancreas to release insulin.
Pancreas
Insulin
![Page 55: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/55.jpg)
ImbalanceImbalance
diabetesdiabetes– after food intake, blood glucose rises and after food intake, blood glucose rises and
is not regulated because insulin is is not regulated because insulin is inadequateinadequate
hypoglycemiahypoglycemia– blood glucose drops dramaticallyblood glucose drops dramatically
too much insulin, activity, inadequate too much insulin, activity, inadequate food intake, illnessfood intake, illness
diet adjustment includes fiber-rich carbs diet adjustment includes fiber-rich carbs and proteinand protein
![Page 56: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/56.jpg)
Glycemic IndexGlycemic Index
way of classifying way of classifying food according to food according to their ability to raise their ability to raise blood glucoseblood glucose
much controversymuch controversy
![Page 57: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/57.jpg)
![Page 58: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/58.jpg)
SugarSugar
½ comes from natural sources, ½ from ½ comes from natural sources, ½ from refined and addedrefined and added
– sucrose, corn syrup, honeysucrose, corn syrup, honey excess can lead to nutrient deficiencies excess can lead to nutrient deficiencies
and tooth decayand tooth decay
– empty caloriesempty calories
– sugar and starch break down in the sugar and starch break down in the mouthmouth
![Page 59: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/59.jpg)
SugarSugar
recommended intakerecommended intake
– added sugar = no more than 10% of energy added sugar = no more than 10% of energy intakeintake
![Page 60: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/60.jpg)
![Page 61: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/61.jpg)
Starch and FiberStarch and Fiber
diet that includes starch, fiber and natural diet that includes starch, fiber and natural sugarssugars
– whole grains, vegetables, legumes, fruitswhole grains, vegetables, legumes, fruitsmay protect against heart disease and may protect against heart disease and
strokestroke reduces the risk of type 2 diabetesreduces the risk of type 2 diabetesenhances the health of the large enhances the health of the large
intestineintestinecan promote weight losscan promote weight loss
![Page 62: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/62.jpg)
Starch and FiberStarch and Fiber starch intakestarch intake
– 45-65%45-65%
– 225 – 325 grams (DV is 300 225 – 325 grams (DV is 300 grams)grams)
– 900-1300 kcal/2000 kcal900-1300 kcal/2000 kcal
– RDA is 130 gramsRDA is 130 grams fiber intakefiber intake
– Daily Value is 25 grams/2000 Daily Value is 25 grams/2000 kcalkcal
![Page 63: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/63.jpg)
![Page 64: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/64.jpg)
![Page 65: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/65.jpg)
GroceriesGroceries
grains: 1 serving = 15 gramsgrains: 1 serving = 15 grams vegetablesvegetables
– ½ cup starchy = 15 grams½ cup starchy = 15 grams– ½ cup nonstarchy = 5 grams½ cup nonstarchy = 5 grams
fruit: 1 serving = 15 gramsfruit: 1 serving = 15 grams milk: 1 cup = 12 gramsmilk: 1 cup = 12 grams meat: none or littlemeat: none or little legumes: ½ cup = 15 gramslegumes: ½ cup = 15 grams
![Page 66: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/66.jpg)
Artificial SweetenersArtificial Sweeteners
help keep sugar and energy intake downhelp keep sugar and energy intake down anything we eat has FDA approvalanything we eat has FDA approval
– saccharinsaccharin
– aspartameaspartame
– acesulfame potassiumacesulfame potassium
– sucralosesucralose
– neotameneotame
![Page 67: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/67.jpg)
![Page 68: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/68.jpg)
Sugar ReplacersSugar Replacers
sugar alcoholssugar alcohols
– provide bulk and sweetnessprovide bulk and sweetnesscookies, gum, candy, jellycookies, gum, candy, jelly
– do contain minimal kcaldo contain minimal kcal
– low glycemic responselow glycemic responseabsorbed slowlyabsorbed slowly
– do not cause dental cariesdo not cause dental caries
![Page 69: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/69.jpg)
Assignment Taghreed MahmoudTaghreed Mahmoud Sohila nabil hamedSohila nabil hamed
![Page 70: Carbohydrates. Intended Learning Outcomes - -By the end of this lecture, students will have a general overview on the carbohydrates.](https://reader030.fdocuments.us/reader030/viewer/2022032802/56649de75503460f94ae1276/html5/thumbnails/70.jpg)
Recommended text book
Manual dietetic book