Chapter 6 Chapter 6

Carbohydrates

Vocabulary

• Carbohydrates• Photosynthesis• Chlorophyll• Sugar• Simple

Carbohydrates• Monosaccharide• Disaccharide

• Starch• Polysaccharide• Complex

Carbohydrates• Dietary Fiber• Added Sugar• Sugar Substitute

Main IdeaCarbohydrates form the largest part of a healthy diet, are the body’s main source of energy, and come in three different types. them.

What Are What Are Carbohydrates?Carbohydrates?

• Carbohydrates are the largest part of a healthy diet. o They are the body’s main source of

energy. oCome mostly from plan foods such as

fruits, vegetables, grain products, dry beans, nuts and seeds.

How Plants Create How Plants Create CarbohydratesCarbohydrates

• Plants create carbohydrates through photosynthesis.o The process by which plants

use the sun’s energy to convert carbon dioxide and water into oxygen and glucose.

• Chlorophyll: the green pigment in plants, is necessary for photosynthesis.

PHOTOSYNTHESISPHOTOSYNTHESIS

• Sugars: Simple Carbohydrateso A sugar is the form of carbohydrate that supplies energy to body. o In nutrition, sugars are known as simple carbohydrate.

• Simple carbohydrate is a carbohydrate with a simple chemical structure.

o Monosaccharaides: is a sugar with a single chemical unit. • Glucose: fruits, vegetables, honey, and corn syrup

o Also known as dextrose. • Fructose: vegetables, honey, highly sweet sugar. • Galactose: found in few foods. Helps create milk sugar (lactose).

o Disaccharides: is a sugar made with two monosaccharaides. • Sucrose: (glucose + fructose) found in fruit, sugar cane, and sugar

beets. • Lactose: (glucose + galactose) is found only in milk and milk

products• Maltose ( glucose + glucose) forms when starch is digested.

• Starches: Complex Carbohydrates o A starch is a carbohydrate with a more complex chemical

structure than a sugar. • Starch can be used a thickening agent when dissolved in

water and heated.o A polysaccharide is a sugar made of several monosaccharide's.

(**Poly means many)o Complex carbohydrate is a carbohydrate that requires work

for the body to digest.

• Dietary Fibero The third type is fiber.o Dietary fiber is plant material that cannot be digested. o Fiber is not a nutrient, but is essential for good health.

• Digesting Carbohydrateso During digestion, your body converts carbohydrates into glucose.

Carbohydrates in Food Carbohydrates in Food

• Sugars in Foodo Many foods that are sweet in taste are sweet due to natural

sugars found in them. • Natural sugars include: sucrose, fructose, galactose, lactose.

o Added Sugar: sugar that is extracted from plants and used to sweeten foods. • Sucrose, corn syrup, honey, maple syrup

• Starches in Foodo In plants, glucose is stored as starch.

• Grains or grass seeds, are rich in starch

Naturally Sweet Corn Naturally Sweet Corn

• Why is early season corn sweeter than late-season corn??

• As the young plant grows, it makes glucose. As the plant matures, it converts glucose to starch. o **Glucose is much sweeter than starch.

The Need for The Need for Carbohydrates Carbohydrates

• Remember that Carbohydrates produce glucose….o Glucose powers all of your activities

• Breathing, walking, running, and even thinking

• Your body stores glucose as glycogen in the muscles and liver. o When your body needs energy, it converts glycogen back into

glucose.

• Carbohydrates in the dieto Teens and adults should get 45-65 percent of their daily calories

from carbs• Complex Carbohydrates have more vitamins, minerals, and

fiber • Carbohydrates cause bacteria in your mouth- produces acid

which sticks to your teeth.

• No-Carb, Low-Carb Diets o What happens if you don’t eat enouch carbs?!

• Body uses fat and protein for energy; which takes protein away from your tissues.o Robs your bones of mineralso Raises your blood cholesterolo Increase risk of kidney stoneso May cause problems with your nervous system

• Added sugar in the dieto Added sugar in moderation is okay

• Eating to much can lead too Obesityo Health problems

• Diabetes• Heart disease

o How much added sugar should you eat?• USDA suggests a limit of 10 teaspoons per day. • To estimate the amount of sugar use the nutrition label.

o 4 grams of sugar = 1 teaspoon (15 calories)

• Sugar Substitutes: is a substance that tastes sweet but has few or no calories o Artificial sweetenerso Sugar alcohols

Starch and Fiber in Starch and Fiber in the Dietthe Diet

• Starch:o Starchy foods not only provide

• glucose • Protein• Vitamins• Minerals• Phytochemicals• Fiber

Fiber: Plant Sources

Fruits Vegetables Grains Nuts Seeds Dry beans, peas, lentils

Fiber absorbs water Promotes healthy bowel

movements