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    Carbohydrate: Notes

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    There are two main types of carbohydrates - simple and complex. Simple carbohydrates are single or double sugars while complex carbohydrates are made of many sugar units linked together. Carbohydrates provide 4 calories of energy per gram and are found naturally in foods like fruits, vegetables and grains. They are broken down and used for energy or stored as glycogen in the liver and muscles. Dietary fiber is indigestible carbohydrate that promotes healthy digestion.

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    Carbohydrate: Notes

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    90 views16 pages
    There are two main types of carbohydrates - simple and complex. Simple carbohydrates are single or double sugars while complex carbohydrates are made of many sugar units linked together. Carbohydrates provide 4 calories of energy per gram and are found naturally in foods like fruits, vegetables and grains. They are broken down and used for energy or stored as glycogen in the liver and muscles. Dietary fiber is indigestible carbohydrate that promotes healthy digestion.

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    There are two main types of carbohydrates - simple and complex. Simple carbohydrates are single or double sugars while complex carbohydrates are made of many sugar units linked together. Carbohydrates provide 4 calories of energy per gram and are found naturally in foods like fruits, vegetables and grains. They are broken down and used for energy or stored as glycogen in the liver and muscles. Dietary fiber is indigestible carbohydrate that promotes healthy digestion.

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    90 views16 pages

    Carbohydrate: Notes

    Uploaded by

    api-270583071
    There are two main types of carbohydrates - simple and complex. Simple carbohydrates are single or double sugars while complex carbohydrates are made of many sugar units linked together. Carbohydrates provide 4 calories of energy per gram and are found naturally in foods like fruits, vegetables and grains. They are broken down and used for energy or stored as glycogen in the liver and muscles. Dietary fiber is indigestible carbohydrate that promotes healthy digestion.

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    Carbohydrate

    Notes

    There are 2 main types of


    carbohydrates.
    Simple carbs
    are 1 or 2 sugars in
    very small molecules.

    Complex carbs
    are very large
    molecules made of
    many simple carb
    units.

    Atomic arrangement in a basic


    sugar molecule.
    6 carbons12 hydrogens6 oxygen atoms
    C6 H12 O6 OR CH2O
    1: 2: 1 ratio

    Carbohydrate Characteristics
    Subunits are sugars
    Glucose is a 6-C sugar
    The names of carbohydrates generally end
    in ose
    Mono (1), Di (2), Poly (more than 2) +
    saccharide (sugar)
    4 kcals/gram of energy

    Foods that are naturally high in


    carbohydrates are more healthful than
    those with added sugars because:
    They provide many
    vitamins, minerals and
    protein.
    Added sugars are
    simple carbohydrate,
    which must be used
    right away or stored
    often as fat.

    Insulin is vital to the bodys


    energy supply
    It signals the cells to
    accept glucose, giving
    them energy to
    function, triggers liver
    and muscle cells to
    remove extra glucose
    from blood, store it as
    glycogen for future
    energy needs.

    Monosaccharides
    Provide energy - readily broken down to
    release energy (metabolism)
    Serve as building blocks of other
    carbohydrates (Disaccharides,
    Polysaccharides)
    Ex: Glucose (C6H12O6)fructose, galactose
    (with 6 C)
    Food sources for simple sugars are:
    Fruits
    Candy
    Dairy products

    Disaccharides
    Two monosaccharides
    The most common disaccharide is
    sucrose (Table sugar)
    Maltose = composed of 2 glucose
    Milk sugar = lactose (1 glucose + 1
    galactose)
    Malt sugar = maltose (2 x glucose)

    Polysaccharide
    Many saccharides (monomers)
    Polysaccharide - polymer of sugars
    May contain only 1 type of sugar or
    more
    To digest polysaccharides, we must
    first hydrolyze (break down)
    Ex: Starch (plants) or glycogen
    (animals)

    Functions of Polysaccharides
    Long term storage of sugars
    (energy)
    Starch - polymer of glucose in plants
    Glycogen - polymer of glucose in
    animals, more branched than starch

    STARCH
    Starch is the most consumed
    polysaccharide in the human diet
    Found in rice, wheat, corn, and
    potatoes, peas, bananas, various
    forms of bread and noodles (including
    pasta).
    Cornstarch is used in cooking for
    thickening foods such as sauces

    GLYCOGEN
    Surplus glucose is linked together and stored as
    glycogen
    Functions as the bodys main energy reserve
    If there is no glucose, glycogen is available to
    be broken down into glucose and used
    The conversion of glucose to glycogen (storage
    lowers blood sugar by taking it out of the blood
    stream and storing it as glycogen in the liver) and
    glycogen to glucose (takes stored glycogen,
    breaks it down into glucose, and releases it into
    the blood stream, raising blood glucose) are the
    usual mechanism for maintenance of normal
    levels of blood sugar

    FIBER

    Dietary fibers are the


    indigestible portion of plant
    foods
    Non-starch polysaccharides
    such as cellulose
    Fiber is NOT used for energy

    Insoluble Fiber
    Functions of Insoluble Fiber
    Move bulk through the intestines
    Control and balance the pH (acidity) in the
    intestines
    Benefits of Insoluble Fiber
    Promote regular bowel movements and
    prevent constipation
    Remove toxic waste through colon in less time
    Help prevent colon cancer
    Food Sources of Insoluble Fiber
    Vegetables such as green beans and dark green leafy
    vegetables; Fruit skins and root vegetable skins
    Whole-wheat products; Wheat oat; Seeds & Nuts

    Soluble Fiber
    Functions of Soluble Fiber
    Prolong stomach emptying time so that sugar is
    released and absorbed more slowly (makes you feel
    full longer)
    Benefits of Soluble Fiber
    Lower total cholesterol and LDL cholesterol (the Bad
    cholesterol) therefore reducing the risk of heart
    disease
    Regulate blood sugar for people with diabetes
    Food Sources of Soluble Fiber
    Oat/Oat bran
    Dried beans and peas
    Nuts & Barley
    Fruits such as oranges and apples
    Vegetables such as carrots

    Sugar

    Carbohydrate

    Monosaccharide or
    disaccharide

    Additional information

    Beet sugar (cane


    sugar)

    Sucrose

    Disaccharide (fructose and


    glucose)

    Similar to white and powdered sugar, but varied degree of


    purification

    Brown sugar

    Sucrose

    Disaccharide (fructose and


    glucose)

    Similar to white and powdered sugar, but varied degree of


    purification

    Corn syrup

    Glucose

    Monosaccharide

    Fruit sugar

    Fructose

    Monosaccharide

    Very sweet

    High-fructose corn
    syrup

    Fructose

    Monosaccharide

    Very sweet and inexpensive


    Added to soft drinks and canned or frozen fruits

    Honey

    Fructose and
    glucose

    Monosaccharides

    Malt sugar

    Maltose

    Disaccharide (glucose and


    glucose)

    Maple syrup

    Sucrose

    Disaccharide (fructose and


    glucose)

    Milk sugar

    Lactose

    Disaccharide (glucose and


    galactose)

    Made in mammary glands of most lactating animals

    Powdered sugar

    Sucrose

    Disaccharide (fructose and


    glucose)

    Similar to white and brown sugar, but varied degree of


    purification

    White sugar

    Sucrose

    Disaccharide (fructose and


    glucose)

    Similar to brown and powdered sugar, but varied degree of


    purification

    Formed by the hydrolysis of starch, but sweeter than starch

    SOURCE: Mahan and Escott-Stump, 2000; Northwestern University; Sizer and Whitney, 1997; and Wardlaw and Kessel, 2002.

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