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Chapter 4 NUTR
1.
Chapter 4 The Carbohydrates:
Sugars, Starches, and Fibers Ā© 2009 Cengage - Wadsworth
2.
The Chemistās View
of Carbohydrates ā¢ Carbohydrates are made of carbon, hydrogen and oxygen atoms. ā¢ These atoms form chemical bonds that follow the laws of nature. Ā© 2009 Cengage - Wadsworth
3.
The Simple Carbohydrates ā¢
Monosaccharrides are single sugars (most are hexoses). ļ¼ Glucose serves as the essential energy source, and is commonly known as blood sugar or dextrose. ļ¼ Fructose is the sweetest, occurs naturally in honey and fruits, and is added to many foods in the form of high-fructose corn syrup. ļ¼ Galactose rarely occurs naturally as a single sugar. Ā© 2009 Cengage - Wadsworth
4.
Ā© 2009 Cengage
- Wadsworth
5.
Ā© 2009 Cengage
- Wadsworth
6.
The Simple Carbohydrates ā¢
Disaccharides are pairs of monosaccharides, one of which is always glucose ļ¼ Condensation reactions link monosaccharides together. ļ¼ Hydrolysis reactions split molecules and commonly occur during digestion. ļ¼ Maltose consists of two glucose units. It is produced during the germination of seeds and fermentation. ļ¼ Sucrose is fructose and glucose combined. It is refined from sugarcane and sugar beets, tastes sweet, and is readily available. ļ¼ Lactose is galactose and glucose combined. It is found in milk and milk products. Ā© 2009 Cengage - Wadsworth
7.
Ā© 2009 Cengage
- Wadsworth
8.
The Complex
Carbohydrates ā¢ Few (oligosaccharides) or many (polysaccharides) glucose units bound/linked together in straight or branched chains. Ā© 2009 Cengage - Wadsworth
9.
The Complex
Carbohydrates ā¢ Glycogen ļ¼Storage form of glucose in the body ļ¼Provides a rapid release of energy when needed ā¢ Starches ļ¼Storage form of glucose in plants ļ¼Found in grains, tubers, and legumes Ā© 2009 Cengage - Wadsworth
10.
Ā© 2009 Cengage
- Wadsworth
11.
The Complex
Carbohydrates ā¢ Dietary fibers provide structure in plants, are very diverse, and cannot be broken down by human enzymes. ļ¼ Soluble fibers are viscous and can be digested by intestinal bacteria (this property is also known as fermentability). These fibers are found in fruits and vegetables. ļ¼ Insoluble fibers are nonviscous and are not digested by intestinal bacteria. These fibers are found in grains and vegetables. Ā© 2009 Cengage - Wadsworth
12.
Ā© 2009 Cengage
- Wadsworth
13.
The Complex
Carbohydrates ā¢ Fiber Sources ļ¼ Dietary fibers are found in plant foods. ļ¼ Functional fibers are health-benefiting fibers that are added to foods or supplements. ļ¼ Total fiber considers both dietary and functional fibers. ā¢ Resistant starches escape digestion and are found in legumes, raw potatoes and unripe bananas. ā¢ Phytic acid or phytate has a close association with fiber and binds some minerals. Ā© 2009 Cengage - Wadsworth
14.
Digestion and Absorption
of Carbohydrates ā¢ Carbohydrate Digestion ā¢ In the mouth, the salivary enzyme amylase begins to hydrolyze starch into short polysaccharides and maltose. ā¢ In the stomach, acid continues to hydrolyze starch while fiber delays gastric emptying and provides a feeling of fullness (satiety). Ā© 2009 Cengage - Wadsworth
15.
Digestion and Absorption
of Carbohydrates ā¢ Carbohydrate Digestion ļ¼In the small intestine, pancreatic amylase among other enzymes (maltase, sucrase, and lactase) hydrolyzes starches to disaccharides and monosaccharides. ļ¼In the large intestine, fibers remain and attract water, soften stools and ferment. Ā© 2009 Cengage - Wadsworth
16.
Ā© 2009 Cengage
- Wadsworth
17.
Digestion and Absorption
of Carbohydrates ā¢ Carbohydrate Absorption ļ¼Primarily takes place in the small intestine ļ¼Glucose and galactose are absorbed by active transport. ļ¼Fructose is absorbed by facilitated diffusion. Ā© 2009 Cengage - Wadsworth
18.
Ā© 2009 Cengage
- Wadsworth
19.
Digestion and Absorption
of Carbohydrates ā¢ Lactose Intolerance ļ¼ Symptoms include bloating, abdominal discomfort, and diarrhea. ļ¼ Causes include lactase deficiency due to a natural decrease that occurs with aging or damaged intestinal villi. ļ¼ Prevalence ā¢ Lowest in Scandinavians and northern Europeans ā¢ Highest in Southeast Asians and native North Americans Ā© 2009 Cengage - Wadsworth
20.
Digestion and Absorption
of Carbohydrates ā¢ Lactose Intolerance - Dietary Changes ļ¼ Increase consumption of milk products gradually. ļ¼ Mix dairy with other foods. ļ¼ Spread dairy intake throughout the day. ļ¼ Use of acidophilus milk, yogurt, and kefir (fermented products) ļ¼ Use of enzymes ļ¼ Individualization of diets ļ¼ Must be careful that vitamin and mineral deficiencies do not develop Ā© 2009 Cengage - Wadsworth
21.
Glucose in the
Body ā¢ A Preview of Carbohydrate Metabolism ļ¼ The body stores glucose as glycogen in liver and muscle cells. ļ¼ The body uses glucose for energy if glycogen stores are available. ļ¼ If glycogen stores are depleted, the body makes glucose from protein. ā¢ Gluconeogenesis is the conversion of protein to glucose. ā¢ Protein-sparing action is having adequate carbohydrate in the diet to prevent the breakdown of protein for energy. Ā© 2009 Cengage - Wadsworth
22.
Glucose in the
Body ā¢ A Preview of Carbohydrate Metabolism ļ¼ Making ketone bodies from fat fragments ā¢ The accumulation of ketone bodies in the blood is called ketosis. ā¢ Ketosis upsets the acid-base balance in the body. ļ¼ The body can use glucose to make body fat when carbohydrates are consumed excessively. Ā© 2009 Cengage - Wadsworth
23.
Glucose in the
Body ā¢ The Constancy of Blood Glucose ļ¼Maintaining Glucose Homeostasis ā¢ Low blood glucose may cause dizziness and weakness. ā¢ High blood glucose may cause fatigue. ā¢ Extreme fluctuations can be fatal. Ā© 2009 Cengage - Wadsworth
24.
Glucose in the
Body ā¢ The Constancy of Blood Glucose ļ¼ The Regulating Hormones ā¢ Insulin moves glucose into the cells and helps to lower blood sugar levels. ā¢ Glucagon brings glucose out of storage and raises blood sugar levels. ā¢ Epinephrine acts quickly to bring glucose out of storage during times of stress. ļ¼ Balance glucose within the normal range by eating balanced meals regularly with adequate complex carbohydrates. ļ¼ Blood glucose can fall outside the normal range with hypoglycemia or diabetes. Ā© 2009 Cengage - Wadsworth
25.
Ā© 2009 Cengage
- Wadsworth
26.
Glucose in the
Body ā¢ The Constancy of Blood Glucose ļ¼ Diabetes ā¢ Type 1 diabetes is the less common type with no insulin produced by the body. ā¢ Type 2 diabetes is the more common type where fat cells resist insulin. ā¢ Prediabetes is blood glucose that is higher than normal but below the diagnosis of diabetes. ļ¼ Hypoglycemia is low blood glucose and can often be controlled by dietary changes. Ā© 2009 Cengage - Wadsworth
27.
Glucose in the
Body ā¢ The Constancy of Blood Glucose ļ¼ Glycemic response is how quickly the blood glucose rises and elicits an insulin response. ā¢ Glycemic index classifies foods according to their potential for raising blood glucose. ā¢ Glycemic load refers to a foodās glycemic index and the amount of carbohydrate the food contains. ā¢ The benefit of the glycemic index is controversial. Ā© 2009 Cengage - Wadsworth
28.
Ā© 2009 Cengage
- Wadsworth
29.
Health Effects and
Recommended Intakes of Sugars ā¢ Sugar poses no major health problem except dental caries. ā¢ Excessive intakes may displace nutrients and contribute to obesity. ā¢ Consuming foods with added sugars should be limited. ā¢ Naturally occurring sugars from fruits, vegetables and milk are acceptable sources. Ā© 2009 Cengage - Wadsworth
30.
Health Effects and
Recommended Intakes of Sugars ā¢ Health Effects of Sugars ļ¼ Foods with added sugars have sugars listed as a first ingredient. ļ¼ Nutrient deficiencies may develop from the intake of empty kcalories. ā¢ Just because a substance is natural does not mean it is nutritious. (Example: honey) ļ¼ Dental caries may be caused by bacteria residing in dental plaque and the length of time sugars have contact with the teeth. Ā© 2009 Cengage - Wadsworth
31.
Ā© 2009 Cengage
- Wadsworth
32.
Health Effects and
Recommended Intakes of Sugars ā¢ Controversies Surrounding Sugars ļ¼ Excessive sugar intake can contribute to the development of body fat. ļ¼ Sugar may be able to alter blood lipid levels and contribute to heart disease in some. ļ¼ There is no scientific evidence that sugar causes misbehavior in children and criminal behavior in adults. ļ¼ There is a theory that sugar increases serotonin levels, which can lead to cravings and addictions. Ā© 2009 Cengage - Wadsworth
33.
Health Effects and
Recommended Intakes of Sugars ā¢ Recommended Intakes of Sugars ļ¼The USDA Food Guide states that added sugars can be included in the diet as part of discretionary kcalories. ļ¼Dietary Guidelines state to limit intake of foods and beverages that are high in added sugars. ļ¼DRI suggest added sugars should contribute no more than 25% of a dayās total energy intake. Ā© 2009 Cengage - Wadsworth
34.
Health Effects and
Recommended Intakes of Starch and Fibers ā¢ Health Effects of Starch and Fibers ļ¼ May be some protection from heart disease and stroke ā¢ Soluble fibers bind with bile and thereby lower blood cholesterol levels. ā¢ Fiber may also displace fat in the diet. ļ¼ Reduce the risk of type 2 diabetes by decreasing glucose absorption ļ¼ Enhance the health of the GI tract which can then block the absorption of unwanted particles ļ¼ May protect against colon cancer by removing potential cancer-causing agents from the body Ā© 2009 Cengage - Wadsworth
35.
Health Effects and
Recommended Intakes of Starch and Fibers ā¢ Health Effects of Starch and Fibers ļ¼Promote weight control because complex carbohydrates provide less fat and added sugar. ļ¼Harmful effects of excessive fiber intake ā¢ Displaces energy and nutrient-dense foods ā¢ Abdominal discomfort and distention ā¢ May interfere with nutrient absorption Ā© 2009 Cengage - Wadsworth
36.
Health Effects and
Recommended Intakes of Starch and Fibers ā¢ Recommended Intakes of Starch and Fibers ļ¼ RDA for carbohydrate is 130 g per day, or 45-65% of energy intake. ļ¼ Daily Value is 300 grams per day. ļ¼ Dietary Guidelines encourage a variety of whole grains, vegetables, fruits and legumes daily. ļ¼ Healthy People 2010 recommends six servings of grains and five servings of fruits and vegetables. Ā© 2009 Cengage - Wadsworth
37.
Health Effects and
Recommended Intakes of Starch and Fibers ā¢ Recommended Intakes of Fiber ļ¼ FDA recommends 25 grams for a 2,000- kcalorie diet. ļ¼ DRI at 14 g per 1000 kcalorie intake (28 grams for a 2,000 kcalorie diet) ļ¼ American Dietetic Association recommends 20-35 g per day. ļ¼ World Health Organization suggests no more than 40 g per day. Ā© 2009 Cengage - Wadsworth
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Ā© 2009 Cengage
- Wadsworth
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Health Effects and
Recommended Intakes of Starch and Fibers ā¢ From Guidelines to Groceries ļ¼ Grains ā encourage whole grains ļ¼ Vegetables ā starchy and nonstarchy vegetables differ in carbohydrate content ļ¼ Fruits ā vary in water, fiber and sugar content ļ¼ Milks and Milk Products ā contain carbohydrate; cheese is low ļ¼ Meat and Meat Alternates ā meats are low but nuts and legumes have some carbohydrate ļ¼ Food labels list grams of carbohydrate, fiber and sugar; starch grams can be calculated. Ā© 2009 Cengage - Wadsworth
40.
Ā© 2009 Cengage
- Wadsworth
41.
Alternatives to Sugar
Ā© 2009 Cengage - Wadsworth
42.
Artificial Sweeteners ā¢ Also
called nonnutritive sweeteners ļ¼Saccharin ā¢ Used primarily in soft drinks and as a tabletop sweetener ā¢ Rapidly excreted in the urine ā¢ Does not accumulate in the body ā¢ Has been removed from list of cancer- causing substances Ā© 2009 Cengage - Wadsworth
43.
Artificial Sweeteners ā¢ Aspartame
ļ¼General purpose sweetener ļ¼Warning about phenylalanine for those with PKU ļ¼Controversial finding that aspartame may have caused cancer in rats ļ¼Excessive intake should be avoided by those with epilepsy Ā© 2009 Cengage - Wadsworth
44.
Ā© 2009 Cengage
- Wadsworth
45.
Artificial Sweeteners ā¢ Acesulfame-K
(acesulfame potassium) ļ¼ Research confirms safety Ā© 2009 Cengage - Wadsworth
46.
Artificial Sweeteners ā¢ Sucralose
ļ¼Made from sugar ļ¼Passes through digestive tract ā¢ Neotame ļ¼Most recent on the market ļ¼Very sweet ļ¼Phenylalanine not an issue Ā© 2009 Cengage - Wadsworth
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Artificial Sweeteners ā¢ Tagatose
ļ¼Used for foods and beverages ļ¼Provides less kcalories than sugar ļ¼High doses can cause flatulence and loose stools. ā¢ Alitame and Cyclamate ļ¼Pending FDA approval ļ¼Approved in other countries Ā© 2009 Cengage - Wadsworth
48.
Artificial Sweeteners ā¢ Acceptable
Daily Intake (ADI) is the level of consumption, maintained every day and still safe by a wide margin. ļ¼ Moderation and variety are still recommended. ā¢ Artificial Sweeteners and Weight Control ļ¼ Much research still being done ļ¼ Using artificial sweeteners will not automatically reduce energy intake. Ā© 2009 Cengage - Wadsworth
49.
Stevia ā An
Herbal Alternative ā¢ Lacks research ā¢ Classified as a dietary supplement ā¢ Not required to have testing and FDA approval Ā© 2009 Cengage - Wadsworth
50.
Sugar Replacers ā¢ Also
called nutritive sweeteners, sugar alcohols, and polyols ā¢ Maltitol, mannitol, sorbitol, xylitol, isomalt, and lactitol ā¢ Absorbed more slowly and metabolized differently in the body ā¢ Low glycemic response ā¢ Side effects include GI discomfort Ā© 2009 Cengage - Wadsworth
51.
Ā© 2009 Cengage
- Wadsworth
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