Nutrition CH.4.-Carbs

• composed of single or mutiple sugars
• carbon, hydroen, oxygen
• main fuel source for body

photosynthesis

• simple - Mono and disaccharides
• complex - oligosaccharides, polysaccharides and fiber

monosaccharides (single sugars)

• Glucose: "blood sugar," dextrose
• fructose: fruit sugar
• galactose

• simple sugars
• linked pairs of single sugars

• (glucose + fructose)
• table sugar

• (galactose + glucose)
• milk products

• (glucose +glucose)
• fermintation, alcohol products

• 3-10 monosaccharides
• naturally in foods
• some foremed in gut
• cant be digested by human enzymes

polysaccharides

• starch
• glycogen

• stroage from of glucose in plants
• amylose and amylopectin

• storage for carbohydrates in humans
• similar to starch
• found in liver and muscle

• liver glycogen ( 1/3 of glycogen)
• muscle glycogen (2/3 of glycogen)

• indigestible
• provide no energy
• insouluble fiber
• soluable finer
• pre- and pro-biotics

cellulose: whole grains, bran

pectin: fruit, oats

• substances that promote growth of bacteria
• origosaccharides

• living organisms
• health benefit

• promote feeling of fullness
• helps prevent constipation --> prevents diverticulosis
• reduces blood cholesterol level --> binds to cholesterol in small intestine; cholestrol cant be absorbed
• slows digestion and absorption of carbs
• may reduce risk of colon cancer

• adults = 25-38 g/day
• Dv = 25 g/day
• Avergae US intake = 14-17g/day
• best to obtain through diet

• RDA is 130 gram day for adults
• avearge US intake is 180-330g
• recomendations --> 45-65% of total calories should come from carbs

• Whole-grains
• 50% of carbs intake should be in the form of whole grains

• whole-grains
• 50% of carbs intake should be in the form of whole grains

• Made up of Bran, Gram, endosperm
• whole grain have all three
• refined grains hav bran and grem removed

• whole weat flour
• barley
• oatmeal
• brown rice
• popcorn

• low nutrient density
• added to food and beverages
• less than or equal to 10% of total Kcal/day
• avg. U.S. intake = 16% of total Kcal/day

• provide calories along with sweetness
• table sugar
• honey
• high fructose corn syrup

• from corn
• use enzymes to convert glucose to fructose
• 55% of fructose is in soft drinks
• 42% of fructose in baked goods, desserts, etc.

Goal: breakdown dietary carbohydrate into monosaccharides

• starch digestion begins
• salivary amylase
• short duration

absorped monosaccharides travel to the liver

• release glucose into blodstream
• transform monosaccharides (galactose and fructose) into glucose
• stores as glycogen

• reduction in lactase
• severe causes are called lactose intolerance

• lactose is undigested and not absorped
• lactose is metabolized by large intestinal bacteria
• causing gas, cramping, bloating, diarrhea

• supplies energy ( 4Kcal/g)
• protein sparring
• prevent ketosis
• sweetner

• Need glucose to burn fat effeciently --> carbs prevent ketosis
• Body will use proteins to make glucose --> carbs have a protein sparing effect

increased blood glucsoe

• cells need energy
• having a high blood glucose level causes diabetes

• hyperglycemia - high blood glucose
• hypoglycemia - low blood glucsoe

• in hyperglycemia after meal
• in hypglycemia when meal is missed

• release of insulin
• release of glucagon

• "fight or flight response"
• breakdown glycogen
• reaises blood glucose
• advantage: the effects of epinephrine works alot faster than glucogen

• Diabetes Mellitus (hyperglycemia)
• hypoglycemia

• disorders of carbohydrate metabolism
• charcterized by elevated blood glucose
• a disesase in which the body dose not produce or properly use insulin

• symtpons are more acute but treatable , you do not produce insulin
• usually found in children, use to be called juivenal diabetes

• doesnt use insulin properly
• use to oly effect people in their 50's but now seen in people younger and younger

Gestinatioal come while pregnant and after pregnancy it goes away

• fatigue
• frequent urination
• blured vision
• increased thirst

• Pancreas (type 1) - permanet damage because of diabates (blidness)
• Feet (circulation)
• wound healing problems

needs energy for cells

cells are starving and the breakdowin of fat will go up

diabetics are constantly thirsty because they have high blood sugar and the kidney dont filter

• most prominent
• 95 of all cases
• type 1-5%

• fasting blood glucsoe > 126 mg/dl
• normal = 70 -100mg/dl1

• measure blood glucsoe over 2-3 hrs
• diabetes> 200mg/dl after 2 hours (normal <140 mg/dl)

• blood glucose response of a given food
• influenced by various factors

higher blood levels

lower blood glucose levels

• pregnant women 4%
• usually occurs late in pregnancy
• hormones from placenta block the action of mothers insulin
• goes away after pregnancy