Professional Documents
Culture Documents
CARBOHYDRATES
Excellent source of energy
Found primarily in plants
Organic compounds which contain
carbon, hydrogen and oxygen
Ratio of hydrogen to oxygen is 2:1
as in water, hence the term
carbohydrates
Photosynthesis
A Wheat Plant
and a Single
Kernel
Classification according to
complexity of molecular
structure
Simple
Monosaccharides
Disaccharides
Complex
Polysaccharides
Monosaccharides
Glucose
disaccharide lactose
Sugar
alcohols
Mannitol
Sorbitol
Pentoses
Disaccharides
Sucrose
Maltose
Lactose
POLYSACCHARIDES
Digestible
Starch - plant starch
Dextrin
Glycogen - animal starch
Partially Digestible
Galactogens
Inulin
Mannosans
Pentosans
Indigestible - Dietary Fiber
Soluble - pectin, mucilage, guar gum
Insoluble Cellulose, Hemicellulose,
Monosaccharides to
Disaccharides
Glucose to Polysaccharides
Cellulose
FUNCTIONS
Chief
source of energy
1 gm. = 4 calories
there are only 10 gms of glucose circulating in
Functions
Cheap
( monosaccharide attached to a
noncarbohydrate residue) are important in
drug therapy
Inulin is used to test renal function -to test
GFR
Ribose and deoxyribose which are pentoses
are important constituents of nucleic acids
(RNA & DNA)
Mouth:
Mechanical digestion breaks food into smaller
pieces. Amylase begins chemical digestion.
Stomach
Small Intestines
Large Intestines:
Enzyme
process
Mouth Salivary
amylase
Small
Pancreatic
intestines amylase
maltase
sucrase
lactase
Substance
Products
starch
Dextrin + maltose
starch
Dextrin + maltose
maltose
sucrose
lactose
Glucose + glucose
Glucose + fructose
Glucose + galactose
Cell
Absorption
Simple
sugars
Liver enzyme
systems
Glycogenesis
Fructose +
galactose
Glucose
Glucose
Glycogenolysis
Glycogen
Glucose
Lipogenesis
Glucose
Fats
Anabolism
Glucose
Glycogen
Krebs cycle
Glucose
Energy, H20,
C02
Glycogen
How Food
Carbohydrate
Becomes Body
Glucose
(Slide 1 of 4)
1. Fiber, starch, monosaccharides, and disaccharides
enter the small intestine. (some of
the starch is partially broken down
by an enzyme from the salivary
glands before it reaches the small
intestine.)
How Food
Carbohydrate
Becomes Body
Glucose
(Slide 2 of 4)
Fiber
Starch
How Carbohydrate
Becomes Body
Glucose
(Slide 4 of 4)
5. Fiber travels unchanged
to the colon.
Metabolism
Primary aspect is maintenance of blood glucose to a
Glycogenolysis:
process of converting glycogen back to glucose
Gluconeogenesis:
process of producing glucose from fat & protein
Insulin
glucose
Somatostatin
Steroid
hormones -
from protein
Growth
Thyroxine
undernutrition
increased exercise
intestinal malabsorption of glucose( poor
absorption of glucose)
liver damage
kidney malfunction
hormonal deficiencies
adrenal insufficiency
insulin increase
hypothyroidism
anterior pituitary deficiency
CHO intake
increased absorption of glucose
reduced exercise
liver disorders
toxemias
hormonal disorders
extreme emotions
muscles)
Lipogenesis - Gluconeogenesis
Glucose excretion
Utilization of CHO by other tissues
FOOD SOURCES
Sugars
Cereals
Starchy
vegetables
Rice
Grains
Oats
Dried
Fruits
legumes
RDA:
50
Dietary Planning
Supply CHO foods that are:
Protective foods
calorie foods
Health Effects:
If
Risk
Diverticulosis
Diverticula
Colon
Type 2 Diabetes
Age of Onset
Body cells
Body fatness
Insulin shots required
Hypoglycemic agents
effective
Natural insulin
Childhood or mid-life
Responsive to insulin action
Generally low to average
Yes
No
Adulthood
Resistant to insulin action
Generally high
Possibly
Yes
Pancreatic function
Severity of symptoms
GOOD DAY
Prepare for a Quiz next meeting