Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Carbohydrates By Jennifer Turley and Joan Thompson © 2013 Cengage An Introduction to Carbohydrates Presentation Overview • • • • • • Composition Energy Yield Categories Food Source Dietary Recommendations Alcohol Carbohydrate (Carbs or CHO) • Composition: Carbohydrate is made of the elements carbon, hydrogen, and oxygen. • Organic Compound: Carbohydrate is organic because it contains carbon. It is a compound because it has more than one element in its structure. • The ratio of Carbohydrate is CxH2x0x. • 1 C6H1206 + 6O2 <=> 6C02 + 6H2O Carbohydrate: Energy Yield • Provides 4 Calories/gram. • It is the most preferred fuel for the body. • It is high performance fuel. • It produces ATP at the fastest rate. Categories of Carbohydrate Simple versus Complex Simple Sugars: Monosaccharides α-D-Glucose β-D-Fructose β-D-Galactose Disaccharides α-Sucrose α-Maltose β -Lactose Common Names of Sugars – Glucose is blood sugar – Fructose is fruit sugar – Sucrose is table sugar – Lactose is milk sugar – Maltose is malt sugar Complex Carbohydrates Polysaccharides: Starch (digestible & caloric) – Alpha linked glucose molecules in starch can be broken apart by the enzyme alpha-amylase to produce energy. – The glucose units that are released are absorbed into the blood stream. Complex Carbohydrates Polysaccharides: Fiber (indigestible & noncaloric) – Beta linked glucose molecules cannot be broken apart by human enzymes so no energy is produced. – The glucose units are not released and thus fiber is not absorbed. – Cellulose is the most common type of fiber. Polysaccharides Carbohydrate Food Sources • Grains, Cereals, & Legumes: Pasta, bread, cold/hot cereal, rice, oats, kidney beans, etc. • Fruits & Vegetables • Starchy Vegetables: Corn, potato, peas, acorn squash, etc. Plant Carbohydrate Sources • Simple carbohydrates: Fruit, table sugar, sweets & sugar sweetened cereals. • Complex carbohydrates: Vegetables, starchy vegetables, grains, legumes, & whole grain cereals. Animal Carbohydrate Food Sources • Milk (& milk products yogurt & cheese) contain lactose. • Honey contains glucose, fructose & small amounts of other sugars. • Animal foods usually provide mostly protein & fat. • Milk & milk products also provide protein & varying amounts of fat. How much carbohydrate do you need? The Acceptable Macronutrient Distribution Range (AMDR) is: ≤ 25% of Calories from sugars How much fiber do you need? The dietary recommendation for fiber is 1.4 gram per 100 Calories consumed Alcohol: Carbohydrate & Drug Alcohol: CH3CH2O • • • • • • • Provides 7 Calories/gram. Is a carbohydrate related substance. Lacks nutritional value. Is a CNS depressant. Is considered a drug. Is commonly ingested. One serving per day may reduce heart disease risk but increase cancer risk. Carbohydrate Summary • Organic compounds categorized as: simple & complex. • They provide 4 Calories/gram; except fiber is non-caloric. • They are the preferred fuel of the body. • Consume 45-65% of Calories from carbohydrate; ≤ 25% Calories from added sugars; 1.4 grams fiber per 100 Calories consumed. • Found in plant foods, except animal sources of milk & honey. • Alcohol is a carbohydrate-like drug providing 7 Calories/gram References for this presentation are the same as those for this topic found in module 1 of the textbook