NCM 105 4 Macronutrients - Cabohydrates PDF

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Summary

MACRONUTRIENTSMACRONUTRIENTSMACRONMACRONUTRIENTSUTRIENTSï Carbohydrates ï Fats ï ProteinCARBOHYDCARBOHYDRATESRATESï Are organic compound (saccharides- starches and sugars) composed of carbon, hydrogen, and oxygen; hydrogen and oxygen usuall y occur in ratio of 2:1 as in H2OCARBOHYDCARBOHYDRATESRATES...

Description

MACRON MACRONUTRIENTS UTRIENTS

MACRONUTRIENTS MACRONUTRIENTS • Carbohydrates • Fats • Protein

MACRON MACRONUTRIENTS UTRIENTS CARBOHYDRATES

CARBOHYDRATES CARBOHYDRATES • Are organic compound (saccharidesstarches and sugars) composed of carbon, hydrogen, and oxygen; hydrogen and oxygen usually occur in ratio of 2:1 as in H2O

CARBOHYDRATES CARBOHYDRATES Classif ication of Carbohydrates

 monosaccharides,  disaccharides  polysaccharides

Classif ication of Carbohydrates M onosaccharides (simple sugar)

The simplest form of carbohydrates It is sweet and requires no digestion, absorbed directly into the bloodstream from the small intestine 1. Glucose (dextrose) or blood sugar – principal form in which carbohydrate is used by the body. - abundant in fruits, sweet corn, and corn syrup - moderately sweet sugar

• •

Classif icatio n o f Carbohydrates 2. Fructose (levulose) – sweetest of simple sugars.

Found in honey, most fruits and some vegetables. It is converted into glucose in the body. 3. Galactose – not found free in foods. It produces from lactose (milk sugar) by digestion and is converted into glucose in the body.

* Galactosemia – a condition where in infants are born with an inability to metabolize galactose.

Classif icatio cation no off Carbohydrates

Disaccharides or double sugars

• made up of a monosaccharides. • Sweet and changed to simple sugar by hydrolysis before they can be absorbed chemical breakdown of a compound due to reaction with water.

Classif icatio cation no off Carbohydrates

1. Sucrose ( ordinary table sugar-granulated,

powdered, or brown) - it is processed from cane and beet sugar - found in fruits, vegetable, syrup, and sweet food production & converted into glucose & galactose upon digestion. - composed of glucose and fructose

Classif icatio cation no off Carbohydrates

2. Lactose (milk sugar)

- found in milk and milk products except cheese - during digestion it is converted into glucose and galactose. - less soluble and less sweet than sucrose - remains longer than other sugar and encourages the growth of useful bacteria. - 40% milk solids, 4.8% cow’s milk, 7% human milk

Classif icatio cation no off Carbohydrates

3. M altose

- not found free in foods - produced by hydrolysis of starch and is converted into glucose in digestion. - occurs in malt products and in germinating cereals. - found in infant formulas, beer, and malt beverage products. - less sweet compared to glucose and sucrose.

• Malt products - barley or other grain that has been steeped, germinated, and dried, used for brewing or distilling and vinegar-making.

• Germinating cereals

Classif icatio cation no off Carbohydrates

Polysaccharides

• known as complex sugars. • composed of many molecules of simple sugars.

Classif icatio cation no off Carbohydrates Polysaccharides 1. Starch

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the most significant polysaccharide in human nutrition Major food sources: - cereal grains - potatoes and other root vegetables and - legumes

Classif icatio cation no off Carbohydrates Polysaccharides 1. Starch (cont.)

- converted entirely into glucose upon digestion - more complex than sugar and requires longer time to digest - it supplies energy over a longer period of time.

Classif icatio cation no off Carbohydrates

2. Dextrins - not found free in foods

- formed as intermediate products in the breakdown of starch.

Classif icatio cation no off Carbohydrates 3. Cellulose

-forms the frame work of plants found in unrefined grains, vegetables, and fruits; - it is non digestible by humans; - no specific enzyme is present and provides important bulk in the diet which helps move digestive food mass along and stimulates peristalsis. - main sources are stems and vegetable leaves, seed and grain coverings, skins and hulls

3. Cellulose (cont.)

- fibers are the structural parts of plants - non digestible because digestive enzymes are unable to break them down, - they lower blood glucose level to DM Pts.

Cellulose is classified into: - soluble - insoluble - pectins - glycogen

Cellulose • Soluble - found in fruits and legumes, barley, and oats which delays gastrointestinal transit and glucose absorption, and lower blood cholesterol.

Cellulose • Insoluble -found in wheat brans, corn brans, whole grain breads, cereals, and vegetables which accelerate gastrointestinal transit, increase fecal weight, slow down starch hydrolysis, and delay glucose absorption.

Cellulose • Pectins - non-digestible, colloidal polysaccharides having gel quality; - sources: mostly in fruits, and often used as based for jellies; - use to treat diarrhea – as they absorb toxins and bacteria in the intestine; - bind with cholesterol – reducing the amount the blood can absorb.

Cellulose • Glycogen (animal starch) - formed from glucose and stored in liver and muscle tissue; - sources: mainly meats and sea foods; - converted entirely into glucose upon digestion; - hormones glucagons help the liver convert glycogen into glucose every time the body needs energy.

Digestion Digestion of of Carbohydrates Carbohydrates • M outh - enzyme – amylase (an enzyme of the saliva, secreted by the parotid glands, acts on starch to begin its breakdown to dextrin and maltose) - action – usually the food does not stay in the mouth long enough for much of this change to be completed, so that food is conveyed into the stomach mostly in starch form.

Digestion Digestion of of Carbohydrates Carbohydrates • Stomach a.) enzyme – none for carbohydrates b.) action – none for carbohydrates

Digestion Digestion of of Carbohydrates Carbohydrates • Small Intestine a.) enzyme – pancreatin enzyme, amylopsin, converts starch into dextrin and maltose b.) Intestinal juice – contains three disaccharides (sucrose, lactose and maltose) which act on their respective disaccharides.

FUNCTION OF CARBOHYDRATES

Function of Carbohydrates • To serve as a major source of energy for the body. Must be supplied regularly and at frequent interval to meet energy needs of the body. • Exert a protein sparing-action. Insufficient carbohydrates – the body will convert protein into glucose in order to supply energy.

Function of Carbohydrates • Necessary for normal fat metabolism. Insufficient carbohydrates – larger amounts of fats are used for energy. The amount of carbohydrates present will determine how much fat will be broken down.

Function of Carbohydrates • Indigestible carbohydrates aid in normal elimination. Stimulate the peristaltic movement s of the gastrointestinal tract and absorb water to the intestinal contents.

Function of Carbohydrates • Supply significant quantities of proteins, minerals and B vitamins. • Lactose remains in the intestine longer than other disaccharides and encourages the growth of the beneficial bacteria resulting in a laxative action.

Function of Carbohydrates • Glucose – it is indispensable for the maintenance of the functional integrity of the nerve tissue and it is the sole source of energy for the brain – constant supply of glucose from the blood is essential for the proper functioning.

SOURCES OF CARBOHYDRATES

Sources of Carbohydrates • w hole grains - important source of carbohydrates - rich in iron, thiamin, niacin and other nutrients

Sources of Carbohydrates • Swe et pot at oe s and w hite pot at oes - important contributors to carbohydrate intake from vegetable and fruit groups - fruits (banana, and dried fruits) - vegetables (corn and lima beans)

Sources of Carbohydrates • M ilk - the only source of lactose (1cup=12gm) - cheese only contains only traces of lactose

Sources of Carbohydrates • Sugars and sweets – important sources to carbohydrates next to bread and cereals and cane and beet sugars and honey, maple syrup, jellies, jams and candies

Sources of Carbohydrates • Empty calories – foods that do not contain any amount of other nutrients aside from carbohydrates.

HEALTH EFFECTS OF STARCH AND FIBERS

He alth effe cts of Starch and fibers

• Weight control – fibers rich in complex carbohydrates tend to be low in fat and added sugars and can promote weight loss.

Sources of Carbohydrates • Heart Disease – high carbohydrates diets, rich in whole grains, can protect an individual against heart disease and stroke.

Sources of Carbohydrates • Cancer – high carbohydrate diets can help prevent many types of cancer.

He alth effe cts of Starch and fibers

• Diabetes – high carbohydrates, low fat diets help control weight. • Gastrointest inal healt h – dietary fibers enhance the health of the large intestine....