ENERGY GIVING NUTRIENTS: CARBOHYDRATES

-primary source of fuel for the brain and of the rest of the body. - Consist of carbon, hydrogen and oxygen.

Starches Simple Sugar Complex Carbohydrates Diet Carbohydrates Simple Carbohydrates

Monosaccharide
- Or

single sugar: are the simple forms that serves as the basic unit of all structure.

Glucose
- Is

the major monosaccharide found in the body.

Fructose
- Occurs

naturally in fruits, honey and vegetable.

Galactose
- Is s component of lactose, a sugar in milk.

Disaccharide

- Form when two monosaccharide combines.

Sucrose
- Forms when two sugar glucose and fructose bond together.

Lactose
- Forms when glucose bonds with galactose.

Maltose
- Is the intermediate product of starch digestion.

Polysaccharide
-The scientific name for the large , complex carbohydrates.

Digestible

Polysaccharide

- Are complex carbohydrates that can be broken down into sugar units.

Starch
- Is the worlds most abundant and cheap form of carbohydrate.

Amylose
long, straight chain of glucoses, forms about 20% of the starch found in vegetable beans, breads, pasta and rice.
-A

Amylopectin
- Makes up the rest of foodstarch.

Dextrin
the intermediate product of starch digestion.
- Is

Nondigestible

Polysaccharide

- are complex carbohydrates that contain sugar units held togethr by bonds that human digestive cannot break, thus they yield little , if any, energy.

Dietary Fibers - Is the skeleton of plants

Insoluble Fibers

Soluble Fibers

Cellulose Hemicellulose Lignin

Pectin Gums Psyllium Algal Polysaccharides

FUNCTIONS OF CARBOHYDRATES IN THE BODY

Chief Source of Energy Factors that Lower Blood Sugar Level Factors That Increase Blood Sugar Level Factors That Maintain Blood SugarLevel Cheap and Main energy Food Protein Sparer

Regulator of Fat Metabolism Sole Energy Source for the Brain and Nerve Tissues Storage Form of Energy as Glycogen Regulator of Intestinal Peristalsis and Provider of Bulk Special Functions of Specific Carbohydrates 1.Galactose and Glucose in the cerebrosides are constituents of the brain and the nerve tissues.

2. Lactose has a special function in infant feeding. 3. In the liver, glucuronic acid, which is a metabolite of glucose, hasdetoxifying effect by combining with chemical and bacterial toxins. 4. Glycosides (monosaccharide attach to the noncarbohydrate residue) are important in drug therapy. 5. Inulin which belongs to the highly digestible polysaccharide is important in the medicine in the socalled inulin clearance test a test for kidney function. 6. Ribose and deoxyribose which are pentoses (i.e. monosaccharides with 5-carbon chain) are important constituents of nucleic acids.

FOOD SOURCES
Examples of single sugars from foods include: Fructose (found in fruits) Galactose (found in milk products) Double sugars include: Lactose (found in dairy) Maltose (found in certain vegetables and beers) Sucrose (table sugar) Honey is also a double sugar. But unlike table sugar, it contains a small amount of vitamins and minerals.

METABOLISM AND ELIMINATION

CITRIC ACID CYCLE

HEALTH EFFECTS OF CARBOHYDRATE INTAKE

SUGARS
Nutrient deficiencies Dental caries Obesity Atherosclerosis

STARCH AND FIBERS

Weight loss Satiety value Lower risk of heart disease Lower risk of diabetes Enhanced health of the colon Nutrient deficiencies and intestinal obstruction

ISSUES AND CONTROVERSIES ABOUT CARBOHYDRATES

Honey is better sweeter than table sugar. Choosing whole grains is healthier than refined grains. Carbohydrates are fattening Oatmeal consumption and reduced heart disease risk. Refined sugar and foods concentrated in sugars are often empty-calorie foods.

Fiber slows nutrient absorption People who have lactose intolerance cannot digest lactose. Glycemic load versus glycemic index. Simple carbohydrates, refined starches, and foods high in fat and protein generally have a lower glycemic index. Use artificial sweeteners pose health risks Too much sugar causes diabetes. Sugar causes hyperactivity or aggressiveness in young children.

RECOMMENDED
DAILY INTAKE OF CARBOHYDRATES

Submitted by:
Bustamante,Pergie Honey A. Cellona,Merieliza A. Coloma,Darylle Jane M. Enriquez,Ma. Cecilia Joy V. Golingo,Princess Ailyn R.