Download Lecture 6

Chemical Structures
Lecture 6:
Carbohydrates
Atom: The smallest components of an
element that have all of the
properties of an element (Whitney
and Rolfes)
Element: A type of atom, has unique
properties (for ex. iron, oxygen)
Nutrition 150
Shallin Busch, Ph.D.
Carbohydrates
“Hydrated carbons”
Molecule: Two or more atoms of the
same or different elements joined by
chemical bonds
Simple Carbohydrates
Monosaccharides
• Glucose: Form of energy used in body
• Fructose: From fruits and honey
• Galactose: Part of lactose
Molecules that are made up of water
(hydrogen and oxygen) and carbon
Disaccharides
• Maltose = glucose + glucose
+
• Sucrose = glucose + fructose
+
• Lactose = glucose + galactose
+
Complex Carbohydrates
“Polysaccharides”
• Chains made of hundreds to
thousands of glucose molecules
• Glycogen - made in the body of
animals to store glucose
• Starch – digestable, from plants
• Fiber – undigestable, from plants
Glucose:
The bodies energy currency
• All cells in body use glucose for
energy
• Brain and nervous system use glucose
almost exclusively
• Red blood cells use only glucose
(Fat is also used as an energy source)
Enzymes for Carbohydrate
Digestion
Amylase: Facilitates the break down of
starch to small polysacchrides and
disacchrides; in saliva and pancreatic juices
Maltase: Facilitates the break down of
maltose; on wall of small intestine
Sucrase: Facilitates the break down of
sucrose; on wall of small intestine
Lactase: Facilitates the break down of
lactose; on wall of small intestine
Carbohydrate Absorption
• Glucose and Galactose: active transport
(fast)
• Fructose: facilitated diffusion (slower)
• Starches: must be broken into
monosaccharides before absorption (slow)
Consequences of fast or slow absorption of
monosacchrides…How to maintain constant
blood glucose levels?
Muscles and Carbohydrates
• Muscles use glucose for energy
• Can store glucose as glycogen (120g
or 480 kcal of energy)
• Uses glycogen stores when necessary
Liver and Carbohydrates
• Converts fructose and galactose to
glucose
• Stores glucose as glycogen (70g or
280kcal)
• Converts excess glucose to fat and
sends it to fat stores in the body
Fate of Absorbed Glucose
Review of Actions of Insulin and Glucagon
Intestine
1
When a person eats,
blood glucose rises.
2
High blood glucose stimulates
the pancreas to release insulin.
Pancreas
Insulin
3
Liver
Insulin stimulates the uptake of
glucose into cells and storage
as glycogen in the liver and
muscles. Insulin also stimulates
the conversion of excess
glucose into fat for storage.
Fat cell
Muscle
Pancreas
4
As the body's cells use
glucose, blood levels decline.
5
Low blood glucose stimulates
the pancreas to release
glucagon into the bloodstream.
6
Glucagon stimulates liver
cells to break down glycogen
and release glucose into the
blood.a
Glucagon
Key:
Glucose
Insulin
Glucagon
Glycogen
Run out of Carbohydrates?
• When the body runs out of glucose
and glycogen store, it creates its own
glucose!
• Converts amino acids (proteins) into
glucose (gluconeogenesis)
Liver
a
The stress hormone
epinephrine and other hormones
also bring glucose out of storage.
7
Blood glucose begins to
rise.
Carbohydrate Deficit in Diet
Exercise and Energy Source
• Fat is converted into ketone bodies
as an alternative energy source for
the brain
• Lots of ketone bodies in the blood
causes ketoacidosis, which makes the
blood acidic
• Ketoacidosis alters body’s basic
functions and damages organs
(Use of fat is not necessarily through conversion to ketones.)
Carb Intake
• Recommended Dietary Allowance (RDA) is
130 grams/day just to supply the brain
with glucose.
Names of Foods that are
Carbohydrates?
• 45-65% of daily calorie intake should be in
the form of carbohydrates.
• Focus on foods high in fiber and low in
added sugars.
Added Sugar
Homework and In-Class Activity
• On Thursday, bring in a food label (original packaging
or a photocopy) of a food which has lots of different
ingredients (cereal, granola bar, candy etc.)
• Sugar that is added to food which already
has natural sugars in it (for ex,
caramelized popcorn)
• With a partner you will fill out the worksheet
entitled “Finding carbs in your food” (on website)
which will help you 1) find carbs in your food and 2)
compare the carbs in two foods.
• DRI suggests intake should be less than 25%
of total energy intake
• If class is cancelled on Thursday, use the time you
would spend in class to fill out the sheet by
comparing two foods from your pantry. Turn in the
sheet on Friday.
• Why?
• WHO and FAO suggests that should be
less than 10% of total energy intake
Diets high in simple sugars
Can cause dental problems such as
cavities, tooth decay, and gum disease
Diets high in simple sugars
• Associated with increased levels of
“bad cholesterol”
• Associated with decreased levels of
“good cholesterol”
• Can lead to poor nutrition, due to
failure to obtain necessary vitamins,
minerals, fiber, etc. (empty calories)
Fiber Intake
• The Adequate Intake (AI) of fiber is
14 grams for every 1,000 kcal in the
diet
• Most Americans eat only half the
recommended amounts of fiber
• Too much fiber (VERY RARE) can lead
to malnourishment, GI distress,
limited nutrient absorption
2 Types of Fiber
1) Viscous: Soluble, more fermentable
2) Nonviscous: Insoluble, less fermentable
Viscous Fiber
• Gums, mucilages, pectins, psyllium
• Found in: whole grain products (barley,
oats, rye), fruits, legumes, seeds,
vegetables,
• Also extracted and used as food
additives
Viscous Fiber
• Lowers blood cholesterol by binding bile
and blocking absorption of cholesterol
• Slows glucose absorption
• Slows transit of food in upper GI tract
• Holds moisture in stools (softening them)
• Digested by bacteria and yield fatty acids
the colon uses for energy
Lowers risk of both heart disease and
diabetes
Insoluble Fiber
• Cellulose, Lignins, Resistant starches,
psyllium, many hemicelluloses
• Brown rice, fruits, legumes, seeds,
vegetables, wheat bran, whole grains
• Also extracted and used as food
additives
Insoluble Fiber
• Increase fecal weight and speed of
fecal passage through colon
• Provides bulk and feeling of fullness
• Alleviates constipation
• Lowers risk of diverticulosis,
hemorrhoids, and appendicitis
• May help with weight management
Diverticulosis
Health Problems and Carbs
Three health disorders related to
carbohydrate metabolism are
– Diabetes
– Hypoglycemia
– Lactose intolerance
Lactose intolerance
• Insufficient lactase production
causes an inability to digest lactose
found in dairy products
• Symptoms include intestinal gas,
bloating, nausea, cramping, diarrhea
• Lactose intolerant people may need to
find alternate sources of calcium
Diabetes
• Inability to regulate blood glucose levels
• Untreated diabetes can cause ketoacidosis,
nerve damage, kidney damage, blindness,
and can be fatal
• Three types:
– Type 1 diabetes
– Type 2 diabetes
– Gestational diabetes
Type I Diabetes
• Accounts for 10% of all cases
• Patients do not produce enough insulin
• Causes hyperglycemia – high blood
sugar (glucose)
• Requires insulin injections and
lifestyle management(diet, exercise,
sleep)
• May be an autoimmune disease
Type 2 Diabetes cont.
Cause is unclear but obesity, genetics,
and physical inactivity play a role
Type 2 Diabetes
• Most diabetics have Type 2 diabetes
• Body cells are insensitive or
unresponsive to insulin
• Excess insulin is often produced
• Causes hyperglycemia because cells
cannot take in the glucose from the
blood
Diabetes and Genetics
Type 2 Diabetes cont.
• Treated with diet, exercise, and
possibly oral medications
• Healthy lifestyle choices may prevent
or delay onset of type 2 diabetes
Symptoms of Diabetes
Type 1 Diabetes
Type 2 Diabetes
Frequent urination
Any of the type 1
symptoms
Unusual thirst
Extreme hunger
Unusual weight loss
Extreme fatigue
Irritability
Hypoglycemia
• Low blood sugar (glucose)
• Fasting hypoglycemia results when
too much insulin is produced even
when the patient has not eaten
• Reactive hypoglycemia results when
too much insulin is produced after a
meal
• Causes shakiness, sweating, anxiety
Frequent infections
Recurring skin, gum or
bladder infections
Blurred vision
Cuts/bruises that are
slow to heal
Tingling/numbness in the
hands and feet
Graph Blood Sugar after
Meals
1) Healthy Individual
2) Diabetic
3) Individual with Hypoglycemia