The digestive System

The Carbohydrates
Chapter 3 and 4

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

The Digestive System

Digestive tract
Flexible,

muscular tube
length of about 26 feet
System s job is to digest food to its
components, absorb, and excrete
Total

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

The Digestive
System

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Carbohydrates

Ideal nutrients
Energy

needs
brain and nervous system
Min: 130 grams carbs/ rec: 300 grams
Keep digestive system fit
Keep your body lean
Feed

Digestible and indigestible carbohydrates

Complex vs. simple carbohydrates

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

A Close Look at Carbohydrates Sugars

Six sugar molecules

Monosaccharides
Glucose,

fructose, galactose

Disaccharides
Lactose,

Digestion

maltose, and sucrose

of mono- and disaccharides

Chemical names end in -ose

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

How Monosaccharides Join to

Form Disaccharides

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

A Close Look at Carbohydrates

Starch and Glycogen

Starch

Glycogen

Plant

s storage form of glucose

Storage

form of glucose

Fiber

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

The Need for Carbohydrates

Critical energy source

Preferred dietary sources

Nerve

cells, red blood cells, and brain

Starchy

whole foods
carbohydrates

Complex

Vital roles in the functioning body

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

The Need for Carbohydrates

Weight loss
Caloric

contribution
into fat
Refined sugars
Increase fiber-rich
whole foods
Reduce refined white
flour and added
sugars
Conversion

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Why Do Nutrition Experts

Recommend Fiber-Rich Foods?

Health benefits
Reduced

risk of heart disease

risk of diabetes
Reduced risk of bowel disease
Promotion of healthy body weight
Reduced

Sources of fiber

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Characteristics, Sources, and

Health Effects of Fibers

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Fiber Composition of Common

Foods

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Why Do Nutrition Experts

Recommend Fiber-Rich Foods?

Lower cholesterol and heart disease risk

Complex carbohydrates
Soluble fiber

Blood glucose control

Soluble fibers

More than just fiber.

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

One Way Fiber in Food May

Lower Cholesterol in the Blood

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Why Do Nutrition Experts

Recommend Fiber-Rich Foods?

Maintenance of digestive tract health

All

kinds of fiber
fluid intake
Benefits of fiber
Constipation, hemorrhoids, appendicitis,
diverticulosis
Ample

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Why Do Nutrition Experts

Recommend Fiber-Rich Foods?

Digestive tract cancers

Research

findings about intakes

dietary sources
Supplements
Other lifestyle factors
Recommended

Healthy weight management

Appetite

control
Less energy per bite
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Fiber Recommendations and

Intakes

Few people in U.S. meet

recommendations
14

grams per 1,000 calories

grams

DV-25

Too much fiber?

Dangers

agents

of excess-dehydration, chelating

Binders in fiber
Chelating

agents-limit absorption of
nutrients (ie, iron)

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Usefulness of Carbohydrates

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Whole Grains

USDA food patterns

At

least half of daily grains should be

whole
Four parts to the kernel
Germ
Endosperm
Bran
husk
Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

A Wheat Plant and a Single

Kernel of Wheat

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Whole Grains

U.S. Enrichment
Act of 1942
Required

additives
in 1996

Addition

Advantages of
whole grains vs.
enriched grains
Health effects of
whole grains

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Nutrients in Whole-Grain, Enriched

White, and Unenriched White Breads

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Finding the Real Whole-Grain

Foods
Not every choice
must be 100%
whole grain
Label readers

High

fiber
color
Subtleties
Brown

Cereals

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Bread Labels Compared

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Why Do Some People Have

Trouble Digesting Milk?

Ability to digest milk carbohydrates varies

Lactase
Made

by small intestine

Symptoms of intolerance
Nausea,

pain, diarrhea, and gas

Milk allergy
Nutritional consequences

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Lactose Intolerance Strategies

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Splitting Glucose for Energy

Glucose can be converted to fat

Fat

cannot be converted to glucose

on protein when insufficient
carbohydrate
Protein-sparing action

Dependence

Ketosis
Shift

in body s metabolism
of acid-base balance

Disruption

DRI minimum of digestible carbohydrate

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

How Is Glucose Regulated in the

Body?

Two safeguard activities

Siphoning

off excess blood glucose

diminished glucose

Replenishing

Two hormones
Insulin
Signals

body tissues to take up glucose

Glucagon
Triggers

breakdown of glycogen

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Blood
Glucose
Regulation

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Glycemic Index of
Selected Foods

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

10

Finding Carbohydrates in Foods

Fruits
Vary

in water, fiber, & sugar

concentrations
Juice

Vegetables
Grains

Low-fat

and low-sugar choices

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Finding Carbohydrates in Foods

Protein foods

Milk and milk products

Oils, solid fats, & added sugars

Nuts

and legumes

High-quality

Naturally

protein

occurring vs. added sugars

Honey

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Are Added Sugars Bad for

You?
Controversy 4

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

11

Do Added Sugars Cause

Obesity?

Americans are
fatter
Greater

consumption of
calories
Reduction in
physical activity

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Do Added Sugars Cause

Obesity?

Intake of added
sugars
Daily

intake
sugars in
the U.S. diet are
added

Most

Carbohydrates
or calories?

Impact of wealth

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Do Added Sugars Cause

Diabetes?

Obesity and diabetes

Refined carbohydrates and diabetes
Native

Americans

Whole foods
Diabetes

Added

sugars and daily caloric needs

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

12

Do Liquid Calories Pose

Special Risks?
Appetite control
People s
expectations

Gulping

vs. chewing

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

High-Fructose Corn Syrup

(HCFS)

Half of added sugar in U.S. food supply

HCFS more harmful than sucrose?
Research

is mixed

Intakes of added sweeteners are too high

Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

13