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Chapter 15Chapter 15Review of Carbohydrates
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The Chemist’s View of Carbohydrates
0What three elements are carbohydrates made of?
0carbon, hydrogen and oxygen
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0What are the two types of carbohydrates?
0 Simple – sugars 0 Complex – starch and dietary fiber
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The Simple Carbohydrates
0Monosaccharrides are single sugars0 What are the three sugars that are monosaccharrides -
page 221
0Glucose – basic sugar0Fructose – found in fruits and tree sap0Galactose – not found in nature, but is bonded to
something else
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0Disaccharides sugars made of two monsaccharides bonded together.
0 What are the two most common sugars found in food. Page 221
0 Sucrose 0 Lactose – found in milk
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The Complex Carbohydrates
0Few or many glucose units bound/linked together in straight or branched chains.
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Complex Carbohydrates0Glycogen
0 Storage form of glucose in the body0 Provides a rapid release of energy when needed
0Starches0 Storage form of glucose in plants0 Found in grains, tubers, and legumes
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0Lactose Intolerance
0Symptoms include bloating, abdominal discomfort, and diarrhea.
0Causes include lactase deficiency due to a natural decrease that occurs with aging or damaged intestinal villi.
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Carbohydrates in the Body
0Used and stored by the body
0 Help supply the body with a steady stream of energy.0 What percentage of your daily calories should come from
carbohydrates?
055-65% (or about 60%)
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Energy Production0Carbohydrates are efficient fuel for the body.0What is the ratio of digested carbohydrates to kcalories
of energy – page 226
01 g to 4kcalories
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Diabetes
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0What is the main carbohydrate found in blood? Refer to page 226 for answer.
0 Glucose, blood sugar
0 It affects the health and functioning of all the body’s cells. What is it most critical for? Page 226
0Brain and nervous system.
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0Blood Glucose Levels
0 Pancreas monitors the flow of glucose to the cells.0 Name the hormone secreted by the pancreas. Page 227
0 Insulin 0Signals the body’s cells to accept the surge of nutrients that
have entered the blood.0Helps keep glucose in the blood at a normal level.
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0What are the two conditions related to diabetes? Pages 227 – 228
0 Hyperglycemia –abnormally high blood glucose level. 0 Hypoglycemia – abnormally low level of blood glucose.
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Hyperglycemia Can Cause Serious Long-Term Problems
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Hypoglycemic Symptoms
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Diabetes
0Prevalence of Diabetes: 25.8 million adults in US
0Metabolic Syndrome: Risk factors related to obesity.
0What are the three types of diabetes? Page 227
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0Type I: pancreas secretes little or no insulin, occurs in children or young adults.
0Type II: most common, accounts for over 90% of all cases. Pancreas produces insulin, but either not enough or the insulin can’t be used effectively.
0Gestational Diabetes: High sugars in Pregnancy.
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Pathophysiology of Diabetes
When you eat, your body breaks food down into glucose. Glucose is a type of sugar that is your body’s main source of energy.
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Pathophysiology of Diabetes
As blood glucose rises, the body sends a signal to the pancreas, which releases insulin.
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Blood glucose regulationBlood glucose goes up and down throughout the day:
As your blood glucose rises
(after a meal), the pancreas releases insulin.
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Type 2 diabetes
Your cells don’t use insulin properly. The insulin can’t fully “unlock” the cells to allow glucose to enter (insulin resistance).
Your pancreas may not produce enough insulin
(insulin deficiency).
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Risk factors for type 2 diabetes Are overweight. Are 45 or older. Are physically inactive. Have a parent or sibling with type 2
diabetes. Are African American, Native American,
Hispanic American, or Pacific Islander. Have abnormal cholesterol levels. Have had gestational diabetes, or given
birth to a baby greater than 9 lbs. Have high blood pressure.
Type 2 is more common in people who:
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Carbohydrates in Food Production
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0Add taste and texture to many food products.
0Valued for sweetness.
0Glucose most common monosaccharide in foods.
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Sweeteners
What is the first thing that comes to mind when you think of sweeteners?
List other sweeteners that you can think of.
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0Table sugar = sucrose: extracted from sugar cane or sugar beets.
0Brown sugar – granulated sugar flavored with molasses.
0Confectioners’ sugar – powdered granulated sugar with an added anti-caking agent, such as cornstarch.
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Sugar Substitutes
Sucralose
- chlorinated sucrose derivative
- body cannot recognize chlorinated carbohydrate
- not absorbed by the body, does not add calories to diet.
- does not break down with heat.
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Aspartame
- an amino acid-based artificial sweetener, approved
by FDA in 1981.
- original form not stable when heated.
- does not promote tooth decay, doesn’t have an after
taste.
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Candy Making
Referred to as crystalline – made by crystals formed from supersaturated sucrose solutions.
Smaller crystals produce a smoother texture and a superior product.
Sucrose tends to produce larger crystals.
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Controlling Crystallization
0Crystal formation starts when the solution, syrup, achieves the proper concentration of sugar.0 Concentration is measured by the boiling point.0 Interfering agents – added to a sugar syrup to control
crystal growth. Cream of tarter, vinegar, corn syrup.0 Agitation, stirring or beating the solution