Objectives

Identify the functions of carbohydrates Name the primary sources of carbohydrates Describe the classification of carbohydrates

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CARBOHYDRATES
Carbohydrate is a compound composed of carbon, hydrogen, and oxygen arranged as monosaccharides or multiples of monosaccharides. Carbo means carbon Hydrate means water
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Facts
Primary source of energy for the body. Least expensive and most abundant of the energy nutrients. Named for the chemical elements they are composed ofcarbon, hydrogen, and oxygen.

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Functions
Provide energy Protein-sparing action Normal fat metabolism Provide fiber

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Providing Energy
Each gram of carbohydrate provides 4 kcal. A body needs a constant energy supply. A half days supply of carbohydrates is stored in the liver and muscles for use as needed. Stored form is called glycogen.

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Protein-Sparing Action
The primary function of proteins is to build and repair tissues. When enough carbohydrates (at least 50100 g/day) are ingested, protein is spared.

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Normal Fat Metabolism

Without an adequate supply of carbohydrates, fat is metabolized to meet energy requirements. Ketones are produced as a byproduct of fat metabolism. Ketosis may result.

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Providing Fiber
Dietary fiber is found in grains, vegetables, and fruits. Recommended intake is 20-35 g/day. Fiber lowers blood glucose levels; may prevent some colon cancers; and helps prevent constipation, hemorrhoids, and diverticular disease by softening stool.

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SPECIAL FUNCTIONS OF SPECIFIC CARBOHYDRATES

Galactose and glucose in the cerebroside are constituents of the brain and nerve tissues Lactose has special function in infant feeding In the liver, glucoronic acid which is the metabolite of glucose has detoxifying effect by combining chemical and bacterial toxins. The resulting combined form is rendered harmless and can be excreted. Glycoside are important in drug therapy.

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 Inulin is important for the so-called inulin clearance test. A test for kidney function.It is based on the principle that inulin is filtered in the glomerulus of kidney, but not absorbed nor secreted by the renal tubules. Thus it is an index to renal function to test glomerular filtration rate. Ribose and Deoxyribose are important constituents of nucleic acids (RNA & DNA)
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Food Sources
Principal sources of carbohydrates are plant foods:
Cereal grains Vegetables Fruits Nuts Sugars

The only substantial animal source is milk.

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Classification
Monosaccharides
Simple sugars

Disaccharides Polysaccharides
Complex carbohydrates

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Monosaccharides
Simplest form of carbohydrates Absorbed directly into bloodstream from the small intestine Glucose, fructose, galactose

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Monosaccharides
Glucose
Also called dextrose All other forms are converted to glucose for eventual metabolism Berries, grapes, sweet corn, corn syrup Central nervous system, red blood cells and brain use only glucose as fuel

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Monosaccharides
Fructose
Also called levulose or fruit sugar Ripe fruits, honey, soft drinks Sweetest of all the monosaccharides

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Monosaccharides
Galactose
Product of digestion of milk Not found naturally Source is lactose

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Disaccharides
Pairs of monosaccharides Must be changed to simple sugars by hydrolysis before absorption Sucrose, maltose, and lactose

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Disaccharides
Sucrose

Composed of glucose and fructose Form of carbohydrate present in granulated, powdered, and brown sugar, and in molasses One of the sweetest and least expensive sugars Sources: sugar cane, sugar beets, maple syrup, candy, jams and jellies

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Disaccharides
Maltose

Intermediary product in the hydrolysis of starch Also created during the fermentation process that produces alcohol Found in some infant formulas, malt beverage products, and beer Less sweet than glucose or sucrose

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Disaccharides
Lactose
Sugar found in milk Distinct from other sugars in that it is not found in plants Helps body absorb calcium Less sweet than monosaccharides or other disaccharides

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Stop and Share

Your patient complains of bloating, abdominal cramps, and diarrhea after drinking milk or consuming a milk-based food such as processed cheese. What is the likely cause of these symptoms? What causes this condition? What recommendations can be made?
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Stop and Share

Lactose intolerance is the likely cause. Caused by insufficient lactase, the enzyme required for digestion of lactose. Low-lactose milk products can be used instead of regular milk. Lactase-containing products are also available.

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Polysaccharides
Complex carbohydrates Compounds of many monosaccharides Important polysaccharides in nutrition:
Starch Glycogen Fiber

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Starch a plant polysaccharide composed of glucose, digestible by humans. Its molecules have two components: amylase & amylopectin. Dextrin an intermediate product of starch digestion

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Polysaccharides
Starch
Found in grains and vegetables Storage form of glucose in plants Supplies energy over a longer period of time because it takes the body longer to digest polysaccharides than monosaccharides or disaccharides

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Polysaccharides
Glycogen

Sometimes called animal starch because it is the storage form of glucose in the body Hormone glucagon helps liver convert glycogen to glucose as needed

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Glycogen storage form of carbohydrate in the body, chiefly in the liver and muscles. Muscle glycogen is used directly to supply energy for the surrounding tissues during exercise and work. Liver glycogen may be changed to glucose and circulated as such by the blood to other parts of the body. Excess amount of glucose beyond the limits of glycogen storage will be converted into fat and stored in adipose tissue.
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Polysaccharides
Fiber

It is indigestible because it cannot be broken down be digestive enzymes Insoluble: does not readily dissolve in water (cellulose, hemicellulose, lignins) Soluble: dissolves in water (gums, pectins, some hemicellulose, mucilages) the indigestible residue of food, composed of carbohydrates cellulose, pectin, and hemicellulose and the noncarbohydrate nignin.
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FIBERS
CRUDE FIBER is the residue of plant left after extraction by acid and alkali DIETARY FIBER is the residue of plant food resistant to human digestive enzymes. It provides bulk and acts as broom in our digestive tract to prevent constipation. Too much fiber in the diet interferes with the absorption of some drugs and could irritate the intestinal mucosa. Normal range is 25 to 30 grams of dietary fiber a day is recommended.

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Polysaccharides: Sources
Starch
Cereals, grains, potatoes, corn, beans, yams
Starch hydrolysis

Glycogen
Glucose stored in liver and muscles
Wheat bran, whole-grain cereals, fruits, green and leafy vegetables
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Dextrins

Cellulose

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Digestion and Absorption: Monosaccharides

Simple sugars absorbed directly into bloodstream Carried to the liver; fructose and galactose changed to glucose Glucose carried to cells

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Digestion and Absorption: Disaccharides

Enzymes sucrase, maltase, lactase convert sucrose, maltose, lactose to simple sugars. Simple sugars absorbed directly into bloodstream Carried to the liver; fructose and galactose changed to glucose Glucose carried to cells

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Digestion and Absorption: Polysaccharides

More complex; digestibility varies Cellulose wall broken down, starch changed to intermediate product dextrin, then maltose, and finally glucose Starch digestion begins in mouth where the enzyme salivary amylase begins to change starch to dextrin

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Metabolism
Islets of Langerhans in pancreas secrete insulin Insulin is the hormone that controls glucose metabolism Impaired or absent insulin secretion results in high blood glucose level (hyperglycemia) Low blood glucose level (hypoglycemia)

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UTILIZATION OF CARBOHYDRATES
Starch undergoes digestion in the mouth with the action of salivary amylase or ptyalin forming dextrin and maltose; but starch digestion occurs mainly in the intestines where pancreatic amylase converts starch to dextrin and dextrin to maltose. Intestinal maltase completes the digestion to glucose Enzymes sucrase and lactase of the small intestines act on sucrose and lactose, respectively.
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 Glucose, fructose and galactose are activated by phosphorylation to be absorbed through the intestinal walls. In the cells, glucose maybe anabolized to form glycogen or it may be catabolized to release energy, water and carbon dioxide. Fructose and galactose are first converted to glucose in the liver with the help of enzyme systems. Another source of glucose is from the glycerol portion of fat and deaminated amino acids.
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 Glucose enters a series of chemical reactions and the ultimate pathway is known as Krebs Cycle or citric acid cycle. Complete oxidation of glucose result in the release of energy, production of metabolic water, and excretion of carbon dioxide. Any excess glucose after fulfilling energy will be converted to body fat, a chemical process known as liopogenesis.
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RDA OF CARBOHYDRATES
While there is no recommended daily allowance of carbohydrate, a level of 40 to 50 per cent of the total caloric requirement should be provided by carbohydrate; 10 to 15 percent from protein; and 30 to 35 percent from fat.
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Dietary Requirements
Food and Nutrition Board of the National Research Council recommends:
Half of ones energy requirement should come from carbohydrates Complex carbohydrates preferred Weight loss and fatigue can result from a diet deficient in carbohydrates

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Stop and Share

Solve the following problem: A patients total energy requirement is 2,000 kcal a day. How many grams of carbohydrate does this patient need per day?

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Stop and Share

If a patients total energy requirement is 2,000 kcal/day; of these should be from carbohydrates. 2,000 2 = 1,000 kcal To figure out how many grams are needed, divide 1,000 by 4 (4 calories per gram of carbohydrate). 1,000 kcal 4 kcal/g = 250 grams
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Conclusion
Carbohydrates provide energy. They should be the major source of energy. These nutrients spare protein, maintain normal fat metabolism, and provide fiber. Excessive carbohydrate intake may lead to obesity, dental caries, and digestive disturbances.
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THATS ALL FOLKS! HOPE YOU HAVE LEARNED MANY THINGS TODAY! BUT BEFORE WE END THE CLASS, I HAVE A SURPRISE FOR YOU! PREPARE FOR A SHORT QUIZ! GOOD MORNING!
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