The Sweet Molecules of Life

1. Demonstrate competence in analyzing Glycemic Index and

Glycemic Load given the data of some foods as specified.
2. Demonstrate knowledge on carbohydrates as a nutrient by being
able to:
a. Classify the types of carbohydrates found in various foods.
b. Describe the functions of carbohydrates.
c. Modify a menu to ensure that the adequate intake for fiber is provided.
d. Calculate the caloric content of a food that contains only carbohydrates.
e. Debate the usefulness of using a glycemic load to make food choices.
f. Suggest ways to limit sugar intake.
g. Discuss the benefits and disadvantages of using sugar alternatives.
 Carbohydrates are organic compounds composed of carbon, hydrogen,
and oxygen (CHO).
 They are found primarily in plants.
 They are the most convenient and economical source of calories for all
kinds of people.
 Less water to digest
 Major source of energy in the diet
 Starches Glycogen
 Glucose not used by plants stored  Animal version of starch
as starch  No dietary source of

 Best source: GRAINS!

glycogen
 Stored in the liver and
 Foundation of all diets!
muscles
Fiber
 Cannot be digested
 Does not provide calories
 Produces bulk
 Source of energy for the colon lining
Types of Fibers New Categories of Fiber
 Dietary fiber: intact and
naturally occurring fiber
 Functional fiber: fiber that is
isolated or extracted from plants
 Total Fiber = DF + FB
Grains: Whole vs Refined
 Consist of the entire kernel of
a grain
 Can be cracked ground, or
milled into flour
 Composed of 3 parts:
 Bran
 Endosperm
 Germ (embryo)
 Rich in starch but lack of fiber,
vitamins, trace minerals, fat, and
phytochemicals found in whole
grains
 Enrichment: required to be fortified
 Examples: white flour, white bread,
white rice, and refined cornmeal

WHOLE REFINED
Vegetables, Fiber, and Empty Calorie Foods
Digestion and Absorption
Metabolism
 Hormone Tissue of Origin Metabolic Effects Effect on Blood
Glucose Levels
Insulin Pancreatic B Cells Enhances entry of glucose into cells; Enhances Lowers
storage of glucose as glycogen, or conversion to
fatty acids.
Somatostatin Pancreatic D Cells Suppresses glucagon release from a cells (acts Raises
locally); Suppresses release of Insulin, Pituitary
tropic hormones, gastrin and secretin.
Glucagon Pancreatic a cells Enhances release of glucose from glycogen; Raises
Enhances synthesis of glucose from amino
acids or fatty acids.
Epinephrine Adrenal Medulla Enhances release of glucose from glycogen; Raises
Enhances release of fatty acids from adipose
tissue.
Cortisol Adrenal Cortex Enhances gluconeogenesis; Antagonizes Insulin Raises
ACTH Anterior Pituitary Enhances release of cortisol; Enhances release Raises
of fatty acids from adipose tissue.
Growth Hormone Anterior Pituitary Antagonizes Insulin Raises
Thyroxine Thyroid Enhances release of glucose from glycogen; Raises
Enhances absorption of sugars from intestine.
 Glycogenesis
 Glycogenolysis
 Normal blood glucose levels
FBS 70-100 mg/dl Normal Adult
80-130 mg/dl DM
> 180 – hyperglycemia
< 70 - hypoglycemia
Glycemic Index (GI)
 Glycemic Response: the effect a food has on
the blood glucose concentration: how quickly
the glucose level rises, how high it goes, and
how long it takes to return to normal.
 Glycemic Index: numeric measure of the
glycemic response of 50 g of a food sample;
the higher the number the higher the
glycemic response.
 Amounts of fat, fiber and acid
 Degree of processing
 Method of preparation
 Degree of ripeness (for fruits and vegetables)
 Whether foods are eaten at the same time
Glycemic Load (GL)
 GlycemicLoad: a food’s glycemic
index multiplied by the amount of
carbohydrate it contains to
determine impact on blood glucose
levels.
1. Energy Provider
2. Protein sparer
3. Fat Sparer
4. Blood Glucose Regulator
5. Bulk Provider
6. Production of Other Compounds
a. Glycogen
b. Nonessential Amino Acids
c. Carbohydrate-containing compounds
d. Fat
 1 gm = 4 kcal
 RDA: 130 g/day
 AMDR: 45% - 65% kcal intake per day
 Fiber AI:
 25g/day women
 38 g/day men
 Natural use of fibers can help to normalize
function.
 Dietary fiber should be increased on a
gradual basis to decrease the incidence of
GI symptoms such as bloating, flatulence,
and diarrhea.
 Increased fluid intake should accompany
increased levels of fiber in the diet to
prevent potential imbalances.
 Increased amounts of insoluble fiber can
affect the absorption of certain minerals
(Ca, Fe, Zn, and Mg).
 Food sources rather than fiber supplements
are recommended.
Increased Whole Grains
 Whole package:
 Essential fatty acids
 Antioxidants
 Vitamins
 Minerals
 Phytochemicals
 Best in maintaining GI function.
 Decrease risk of having:
 Cardiovascular Disease
 Cancer
 Type 2 DM
 Obesity and weight gain
 Gastrointestinal problems
Reduced Sugars
 Limit all added sugars.
Consider Sugar Alternatives
Consider Sugar Alternatives
Prevent Dental Carries
 Choose between-meal snacks that are
healthy and teeth friendly.
 Limit between-meal carbohydrate snacking
including drinking soft drinks.
 Avoid high-sugar items that stay in the
mouth for a long time.
 Brush promptly after eating.
 Chew gum sweetened with sugar alcohols
(e.g., sorbitol, mannitol, and xylitol) or with
nonnutritive sweeteners after eating.
 Use fluoridated toothpaste.