carbohydrates organic chemistry has given the name saccharide to all carbohydrates classified as...

CARBOHYDRATES Organic chemistry has given the name

saccharide to all carbohydrates classified as sugars.

Sugar was the common name used before organic chemists developed the system used today

Sugars are organic compounds. That means they contain carbon compounds

All living things are composed of carbon-based (organic) compounds

Carbohydrates Are …

one of the six essential nutrients The body’s main source of energy The sugars The starches The fibers in your diet

Except for the natural sugar in milk, nearly all carbohydrates come from plant sources

Carbohyddrates… …are made of three chemical elements

Carbon Hydrogen Oxygen

These are bonded together to form saccharides – sugar units

How the elements are arranged, determines the type of sugar it is… Monosaccharide Disaccharide Polysacchride

Monosaccharides Sugar in their simplest form Carbohydrate molecules that are

building blocks for more complex carbohydrates

Monosaccharides in Food Glucose – the most prevalent

also called dextrose, grape sugar & corn sugar

Found in fruits, vegetables, honey,

corn syrup, and molasses

FRUCTOSE The sweetest of all the sugars Found in honey, molasses,

fruits & veggies

Galactose

Is produced when lactose(milk sugar) is digested

Or when milk products are fermented (cheese& yogurt)

SUGAR How Sweet It Is

What is it? The white stuff we know as sugar is

sucrose. It’s two simpler sugar stuck together

frutcose & glucose

Also called a….

DISACCHARIDES Contain 2 monosaccharides joined together Sucrose (table sugar) is the most common Glucose + fructose = sucrose

Maltose – formed during the digestion of starch Also found in malted grains – the least sweet

Lactose – sugar found in milk

The body splits disaccharides into monosaccharides during digestion Called hydrolysis Lactase (enzyme)

Glucose & galactose Galactose broken down to

Glucose (in the liver)

Glucose is used for energy

Polysaccharides(Polymers)

Poly = many Mer = parts Polymer = many parts They are long chains of molecules (it gets

complicated!)

Polysaccharide Examples Starch: is the storage form of energy in

plants. Made of many glucose molecules bonded together.

Breads, cereals,

Corn, potatoes, & legumes (dried beans)

Polysaccharide Examples Fiber: Make up the tough fibrous walls of

plants. Not digested by humans Cellulose, gums, pectins Found in: Grain products – bread, cereal,

corn, potatoes, & legumes COMPLEX Carbohydrates

Man-Made Polymers Plastic, nylon, grease

Natural Polymers Cotton, wool, hair, skin Protein, Gelatin Polysaccharides

Sugarand its many disguises

Honey, syrup, corn sugar, corn syrup, molasses, maple syrup, invert sugar, brown sugar, sucrose, fructose, glucose, dextrose, maltose, & lactose

Anything that ends in “ose”

Sugars 6 Functions in Food Prep Sweeteners Preservatives Tenderizers Crystallizing Agent Carmelizing Agent Fermenting Agent

Sweetners Ability to sweeten is its major function in

most foods. Scientists have found the sweeter the sugar

is, the simpler the structure of the molecule is.

The longer the sugar chain is, the less sweet the sugar will seem to be.

Preservatives Sugar helps prevent food spoilage Water is drawn to sugar molecules before it is

drawn to bacteria. Most single-celled contaminants will dehydrate

and die in concentrated sugar solutions Helps products such as cakes stay moist

Tenderizers Sugar interferes with the flour’s ability to

form an elastic structure (Gluten) Compare the tenderness of

An Italian hard roll A piece of white bread A sweet roll or donut

Tenderizers The tenderizing effect of sugar changes the

viscosity or “pourability” of a batter

Crystallizing Agent Sugars ability to dissolve in water increases

as the solution gets hotter. When water evaporates it increases the

sugar concentration Sugar crystals that form on the side of the

pan will trigger more crystallization. Put a lid on it.

Steam will wash the crystals from the sides

Interfering Agents A substance that can prevent or slow

crystal growth. Corn syrup Butter Cream

Caramelizing Agents When exposed to high heat – over a period

of time it changes to brown liquid – caramel.

It is partially responsible for the brown crust on baked goods and toast.

And the distinctive taste and color of caramel candy

SUGAR Solid at room temperature Liquifies when heated – changes from clear

to yellow to brown/black – Called carmelization A chemical process Can be used in many ways

Fermenting Agent Plays a major role in the fermentation of

wine, beer and yeast breads. Sugar is the food supply for the

microorganisms involved in the process.

Promotes carbon dioxide production in yeast

Acts a a dehydrating agent in pectin gel formation (jam & jellies)

Lowers freezing point of mixtures (ice cream)

Increases boiling point of mixture (candy)

Part 1

The End

Part 2

Simple SugarsAnd yourHealth

Refined Sugars Sugars can be divided into 2

groups Sugar that occurs naturally in foods

* milk & fruit Sugars added to foods during

processing or at the table. Called REFINED SUGARS

Refined Sugars Are… Sweeteners separated from their natural

sources for use as food additives. Comes from sugar cane, sugar beets &

corn Used as sweeteners, to increase bulk or aid

browning

Refined Sugars Sources… Soft drinks, candy, cake, cookies, donuts Also… many processed foods such as

catsup, cereal, potato chips and… Reduced fat or fat free products

Added sugar increases the calories in food without increasing the nutrients. (“empty calories”)

In other words…

Sugar Eat too much – have problems

Obesity Diabetes, Bad teeth

Experts recommend keeping sugar intake to no more than 25% of your total calories.

For example: 2000 calorie diet = 500 calories from sugar.

Health Related Questions Is Sugar Bad for your teeth?

Yes! Too much sugar = tooth decay (dental caries) Bacteria feed on the carbohydrate particles & form

plaque that clings to teeth. As bacteria grow they form acid that eats away

tooth enamel, forming pits which can deepen into cavities.

Sticky foods like cookies, crackers, caramels etc. cling to teeth.

They are more harmful than foods that are quickly swallowed.

Carbohydrates eaten at meals are less damaging than between meal snacks because they are removed by beverages and other foods eaten with them.

Do not allow a baby to sleep with a bottle in their mouth.

The acids formed can destroy their teeth After feeding, clean gums and teeth with a

soft, clean cloth

Does sugar cause hyperactivity? Researchers have found no proof… However… Children who eat large amounts of sweets

may be missing important nutrients. Eating a more nutritious diet can improve

performance.

Is sugar addictive? People are born with a preference for

sweet- tasting foods. Researchers think that the need for sugar is

psychological. We eat sweets because we like them – not because we are addicted to them.

Does Too Much Sugar Cause Diabetes? Diabetes mellitus – and inability to use the

hormone insulin. Insulin regulates blood glucose level by

pulling glucose from the bloodstream. When the body does not make enough or

does not use it correctly, glucose builds up in the bloodstream.

Two Types of Diabetes Type I – insulin-dependent

Pancreas does not make insulin Occurs mostly in children & young adults Must take injections to regulate

Type II or noninsulin –dependent Body does not respond well to the insulin that

the pancreas makes Usually occurs in adults over 40 People who are overweight People whose diets are high in refined sugar

and low in fiber Can often be controlled with diet and physical

activity

Hypoglycemia (low blood sugar) Body produces too much insulin and

causes blood sugar to drop sharply 2-4 hours after eating

Avoid eating large amounts of sugar at one time.

Eat at regular intervals

Lactose Intolerance The inability to digest lactose – the

carbohydrate enzyme in milk. Symptoms: gas, cramping, nausea &

diarrhea Occurs most often among nonwhite

populations Develops as people age

May be able to eat milk products such as yogurt, cheese & buttermilk since the lactose is broken down during the culturing process.

Will have to get calcium from other sources.

So…Exactly what carbohydrates should I eat?

Complex Carbohydrates Dividing carbohydrates into simple &

complex makes sense on a chemical level

But doesn’t explain what happens to different carbs inside the body.

Starch in white bread & French fries qualifies as “Complex” – yet the body converts this starch to blood sugar almost as fast as it processes pure glucose

Fructose is a simple carb, but has minimal effect on the blood sugar

Other factors that influence how quickly the carbohydrates raise blood sugar include How much it has been processed Fiber content Ripeness – more ripe=more sugar Fat & acid content. Physical form – finely ground vs. coarsely

ground

For optimal health get your grains intact from Whole wheat bread Brown rice Whole grain pasta Old-fashioned rolled oats

Beans (pinto, black, kidney, garbanzo etc)

Fresh fruit

Fresh vegetables

Take good care of yourself

You are the only “You” that you’ve got!!