CARBOHYDRATES

Lesson outcomes
1. Discuss how carbohydrates are classified.
2. Discuss the functions of carbohydrates in the
body.
3. Utilize the guidelines for carbohydrate intake and
identify what makes some dietary sources of
carbohydrates better than others
4. Describe how blood glucose levels are
maintained, effect of carbohydrate containing
foods on glycemic response.
Introduction
Comprise diverse
group of compounds
Carbohydrates are the
first link in the food
chain that supports all
life on Earth
Carbohydrates contain
energy that plants
captured through
photosynthesis
Carbohydrate-rich
foods come almost
exclusively from
Classification – Monosaccharide
Simple sugar molecules made up from C, H
and O in the ratio of 1:2:1

Monosaccharide
Classification - Disaccharides
Classification – Complex carbohydrate
Oligosaccharides
Polysaccharides (starch , glycogen)
Dietary fibre
Oligosaccharides
found in beans and legumes
remain undigested when reach large intestine,
therefore bacteria metabolize and produce gas as
by-product
ex: raffinose – 3 monosaccharides (galactose,
fructose, glucose); stachyose – 4 monosaccharides
(2 galactose, glucose, fructose)
In human, components in cell membrane and
human milk
Starch
Starch is a plant’s storage form of glucose
Long, branch (amylopectin) and unbranch
(amylose) chain of glucose molecules
Starch is nutritive for people because they can
digest starch to glucose and obtain the sun’s energy
stored in its chemical bonds
Glycogen
Glycogen is the storage form of glucose in animals
The glucose chains that make up glycogen are
longer and more highly branched than those that
make up starch
Stored in liver and muscles
Dietary fibre
Plant polysaccharide that are not
digested/absorbed in human
Human digestive enzymes cannot break the bonds
that hold together the sugar units of starch. DF has
different sugar molecules in its structure e.g.
cellulose, hemicellulose, pectin, gum, mucilage,
lignin.
Classified by its physical properties such as
solubility, water holding capacity and
fermentability
Soluble fibre
Pectin, β-glucan and gums
Dissolves in water and form gels (viscous)
Easily digested by bacteria in the human colon
Found in barley, legumes, fruits, oats, vegetables
Insoluble fibre
Cellulose, hemicellulose, lignin and psyllium
Does not dissolves in water, less easily fermented
These fibers retain their structure and texture even
after hours of cooking
Found in the outer layers of whole grains, the
strings of celery.
Functions: Yielding energy
Functions: Storing glucose as glycogen

 Glycogenesis is the formation of glycogen from glucose.

 Glycogen is synthesized depending on the demand for
glucose and ATP (energy). If both are present in relatively
high amounts, then the excess of insulin promotes the
glucose conversion into glycogen for storage in liver and
muscle cells.
 Limited storage: 70 g liver glycogen;200 g muscle
glycogen
Functions: Sparing protein from use as an
energy source
Gluconeogenesis is the
process of synthesizing
glucose from non-
carbohydrate sources.
Occurs mainly in the liver
with a small amount also
occurring in the cortex of
the kidney. Very little
gluconeogenesis occurs in
the brain, skeletal muscles,
heart muscles or other
body tissue.
Functions: Preventing ketosis