© 2006 thomson-wadsworth the carbohydrates sugars starches fiber
TRANSCRIPT
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The Carbohydrates
SugarsStarches
Fiber
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Carbohydrates (CH2O)n
• Simple carbohydrates–Monosaccharides–Disaccharides
• Complex carbohydrates
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Simple Carbohydrates
• Monosaccharides
– C6H12O6
•Glucose•Fructose•Galactose
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Glucose
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Fructose & Galactose
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Condensation
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Hydrolysis
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Disaccharides
• Maltose
• Sucrose
• Lactose
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Complex Carbohydrates
• Polysaccharides– Glycogen– Starches– Fibers
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Complex Carbohydrates
• Fibers– Cellulose– Hemicelluloses– Pectins
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Complex Carbohydrates
• Fibers– Gums and mucilages– Lignin– Resistant starches
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Complex Carbohydrates
• Fibers– Soluble fibers
•Viscous•Fermentable
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Complex Carbohydrates
• Fibers– Insoluble fibers
•Nonviscous
• (Phytic acid)
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Digestion
• Mouth– Salivary amylase
• Stomach– Fibers and satiety
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Digestion
• Small intestine– Maltase, sucrase, lactase
• Pancreas– Pancreatic amylase
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Digestion
• Available carbohydrates vs. unavailable carbohydrates
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Digestion
• Large intestine– Fermentation of viscous fibers
•Water, gas, short-chain fatty acid production
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Absorption
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Lactose Intolerance
• Symptoms
• Causes– Lactase deficiency
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Lactose Intolerance
• Prevalence
• Dietary changes– Does not require the elimination of
milk/milk products– Acidophilus milk
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Carbohydrate Metabolism
• Storing glucose as glycogen
• Using glucose for energy
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Carbohydrate Metabolism
• Making glucose from protein– Gluconeogenesis– Protein-sparing action of
carbohydrates
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Carbohydrate Metabolism
• Making ketone bodies from fat fragments– Ketone bodies
•Ketosis–Acid-base balance
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Carbohydrate Metabolism
• Converting glucose to fat– Energetically expensive
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Constancy of Blood Glucose
• Regulating hormones– Insulin– Glucagon– Epinephrine
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Constancy of Blood Glucose
• Diabetes– Type 1 diabetes
•Failure of insulin production– Type 2 diabetes
•Obesity
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Constancy of Blood Glucose
• Hypoglycemia– Rare in healthy people
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Constancy of Blood Glucose• Glycemic response
– Glycemic index
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Sugars
• Added sugars– Sucrose, invert sugar, corn syrups,
etc.
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Sugars
• Health effects of sugars– Nutrient
deficiencies
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Sugars
• Health effects of sugars– Dental caries
•Dental plaque
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Recommended Intakes of Sugars
• DRI– No more than 25% of total daily
energy intake
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Starch and Fiber
• Health effects– Heart disease– Diabetes– GI health
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Starch and Fiber
• Health effects– Cancer– Weight management– Harmful effects of excessive fiber
intake
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Viscous Fibers
• Soluble and more fermentable• Gums and mucilages• Pectins• Psyllium• Some hemicelluloses
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Viscous Fibers
• Sources– Whole-grains, fruits, legumes, seeds
and husks, vegetables– Extracted and used as food additives
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Viscous Fibers
• Lower blood cholesterol
• Slow glucose absorption
• Slow transit of food through upper GI tract
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Viscous Fibers
• Holds moisture in stools, softening them
• Yield small fat molecules that the colon can use for energy
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Viscous Fibers
• Lower risk of heart disease
• Lower risk of diabetes
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Viscous Fibers
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Nonviscous Fibers
• Insoluble and less fermentable• Cellulose• Lignins• Psyllium• Resistant starch• Many hemicelluloses
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Nonviscous Fibers
• Sources– Brown rice, fruits, legumes, seeds,
vegetables, wheat bran, whole grains– Extracted and used as food additives
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Nonviscous Fibers
• Increase fecal weight
• Speed fecal passage through colon
• Provide bulk and feelings of fullness
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Nonviscous Fibers
• Alleviate constipation
• Lower risks of diverticulosis, hemorrhoids, appendicitis
• May help with weight management
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Nonviscous Fibers
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Starch and Fiber
• RDA for carbohydrate– 130 g/day– 45% - 65% total daily energy intake
• Daily Value: 300 g/day
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Starch and Fiber
• Fiber– Daily Value: 25 g/day– AI: 14 g/1000 kcal/day
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Guidelines to
Groceries
• Grains
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Guidelines to Groceries
• Vegetables
• Fruits
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