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Chapter 5
Carbohydrates: The Preferred Body Fuel
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Carbohydrates
Essential nutrientBody’s main source of energySugar, Starches, FiberNearly all sources are plant sourcesCarbon, hydrogen and oxygen bonded to
form saccharides
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TYPES OF CARBOHYDRATES
Monosaccharides, Disaccharides and Polysaccharides
Monosaccharides – composed of single sugar units
- the smallest carbohydrate molecule
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MONOSACCHARIDES
1. Glucose - blood sugar - Circulates in the bloodstream - the body’s source of energy
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MONOSACCARIDES
2. Fructose - sweetest tasting of the sugars - occurs naturally in fruits and honey
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MONOSACCHARIDES
3. Galactose - doesn’t occur alone - bonded to glucose to form lactose; milk
sugar
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DISACCHARIDES
-Made up of two sugar units; must be split during digestion to form monosaccharides
1. Sucrose – sugar as additives (1 glucose+ 1 fructose)Ex. Beet sugar, sugar cane, molasses,
maple syrup
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DISACCHARIDES
2. Lactose – milk sugar (1 glucose + 1 galactose bonded together)
3. Maltose – (2 glucose, bonded together)
- formed during digestion of starch;
-found in some grains such as malt
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POLYSACCHARIDES
- Carbohydrates made up of many sugar units that must be broken down during digestion; starches and fiber
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POLYSACCHARIDES
1.Starches – the storage form of energy in plants - many glucose molecules bonded together - grain products
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POLYSACCHARIDES
2. Dietary Fiber -tough fibrous cell walls of plants - found only in plant foods - enzymes can’t digest fiber but bacteria in
the digestive track can break down some fiber
- little to no energy (calories) provided by fiber
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SIMPLE CARBOHYDRATES - Mono and Disaccharides (sugars)
COMPLEX CARBOHYDRATES
- Polysaccharides due to complex molecular structure (starches and fiber)
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FUNCTIONS OF CARBS
1. Provide Energy – preferred source because the body can use them most efficiently
2. Spare Proteins – protein is used for energy when carbs are unavailable but used less efficiently; proteins primary function is to build and maintain cells
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FUNCTIONS OF CARBS
3. Break Down Fats – body can’t completely break down fats if diet is too low in carbs -ketone bodies blood may become too acidic ketosis (damages cells and organs, nausea, weakness) coma and death
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FUNCTIONS OF CARBS
4. Provides Bulk in the Diet – promotes normal digestion and elimination of wastes
-feel full sooner-slower to leave the stomach so feel full
longer-usually lower in calories
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FUNCTION OF CARBS
Dietary Fiber - Soluble Fiber – can dissolve in water and
develops a gel-like consistency; ex. Oat bran, legumes, apple and citrus pectin
- Insoluble Fiber – does not dissolve in water; associated with reducing cancer risks; ex. wheat bran, whole grain
Functional Fiber – taken from plants, developed in labs- added to processed foods to provide health benefits
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How Your Body Uses Carbs
- Carbs must be converted to glucose for cells to use them as energy source
- Poly’s and Di’s are broken down into Mono’s which are small enough to move through the intestinal wall into the bloodstream
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Using Carbs
Mono’s travel to the liver where fructose and galactose are converted into glucose
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Using Carbs
Blood sugars rise hormone called insulin is released to help lower glucose levels by burning glucose for energy
Hormone – chemicals produced in the body and released into the blood stream to regulate specific body processes
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Using Carbs
If there is no immediate energy needs the glucose is stored as glycogen;
2/3 of glycogen is stored in the muscles, 1/3 stored in the liver
-the liver can store limited amount; excess is stored as fat
-fat stores cannot be converted back to glucose