Carbohydrates

Objectives
• Identify the functions of carbohydrates.
• Name the primary sources of
carbohydrates.
• Describe the classification of
carbohydrates.

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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 of—carbon, 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
calories.
• A body needs a constant energy supply.
• A half day’s 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 50–
100 g/day) are ingested, proteins are
spared to be used for their primary
function.

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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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 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 the bloodstream
from the small intestine
• Glucose, fructose, and galactose

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(continued)

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

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(continued)

Monosaccharides
• Fructose
– Also called levulose or fruit sugar
– Ripe fruits, honey, and soft drinks
– Sweetest of all the monosaccharides
• Galactose
– Product of the 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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(continued)

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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(continued)

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
– Not as sweet as glucose or sucrose

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(continued)

Disaccharides
• Lactose
– Sugar found in milk
– Distinct from other sugars in that it is not
found in plants
– Helps body absorb calcium
– Not as sweet as monosaccharides or other
disaccharides

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