Carbohydrates

Carbohydrates are organic compounds made up of the chemical elements carbon, hydrogen and oxygen and are obtained from starchy foods and sugars. They are classified according to their complexity, and there are three main classes: polysaccharides, disaccharides and

monosaccharides. Polysaccharides are the most complex form of carbohydrate. Because of this, they must undergo a considerable amount of chemical change during the process of digestion, before they can be absorbed into the blood stream. Examples of polysaccharides are the starchy foods like yams, rice and bread. Glycogen is a polysaccharide of animal origin, as it is made in the liver from glucose. Glycogen is stored in the liver and muscles, and when extra glucose is needed by the body, it is reconverted into glucose. Cellulose is another polysaccharide, and is found in the cell walls of foods such as fruit and vegetables. It becomes tender when cooked but humans cannot digest it. However, it provides the body with roughage which forms bulk in the intestine and stimulates bowel action. Disaccharides consist of two sugar units, or monosaccharides, whereas polysaccharides consist of many monosaccharides. Disaccharides therefore do not need, to be broken down as much as polysaccharides before they can be used^by the body. Examples of disaccharides are sucrose, found in sugar cane, and lactose, which is found in milk. Monosaccharides are the simplest form of carbohydrate. Examples are glucose, which is the end product of carbohydrate digestion, fructose, which is found in some fruits and in honey, and galactose, which is found together with lactose in milk.

Functions of carbohydrates 1. The chief function of carbohydrates is to provide energy which is used by the body for heat and basal metabolism. As long as the carbohydrate intake is sufficient, proteins will not need to be used to produce energy. 2. They satisfy hunger, and are bulky and cheap.

3. They maintain the glucose level in the blood. 4. Undigestible parts of carbohydrates, i.e. cellulose, provide bulk in the intestines which aids in the excretion of waste products. Carbohydrates should be eaten at every meal, and should form at least 50% of the meal. Sources of carbohydrates are yams, cassava, cocoyams, sweet potatoes, rice, wheat products, maize, plantain, sugars, fruits, honey, cane, jams, vegetables and sweets. A different compound, saccharin, although used as a sweetener, has no chemical relationship with sugar. It is also of no value to the body and so cannot be classified as food.