Carbohydrates

Carbohydrate Caloric Value

4 kcal/g

Monosaccharides (Simple Sugar)

Sugars composed of single units (glucose, galactose, and fructose)

Disaccharides (Simple Sugar)

Sugars composed of two units (maltose, lactose, and sucrose)

Polysaccharides (Complex Sugar)

Sugars composed of more than two units and require more digestion (starch, glycogen, and fiber)

Amylase

Type of enzyme that breaks down complex sugars (salivary and pancreatic)

Insulin

Hormone responsible for lowering blood sugar

Glucagon

Hormone responsible for raising blood sugar

Soluble Fiber

Fiber soluble in water and slows digestion for more thorough nutrient absorption

Insoluble Fiber

Fiber not soluble in water and pushes contents through GI tract

Brain, Nerves, and Red Blood Cells

Organs strictly dependent on glucose for energy needs

Glycogen

Polysaccharide thst is the stored version of glucose

Carbohydrate RDA

130 grams per day (based on brain function)

Carbohydrate AMDR

45-65% of daily calories

Daily Fiber Recommendations

38g (males), 25g (females)

Aldoses

Sugars containing an aldehyde group

Ketoses

Sugars containing a ketone group

Glucose

The most important energy source in the body (blood sugar)

Sorbitol and Nannitol

Sugar alcohols commonly used in “sugar-free” items and as a sugar substitute for diabetics

Glucosamine

Amino sugar that is an important component of cartilage and connective tissue

Sucrose (Table Sugar)

The most abundant disaccharide obtained from sugarcane juice and sugar beets thst can be broken down into glucose and fructose

Maltose

Disaccharide produced from breaking down starch and is found in cereal grains and beer

Lactose

Disaccharide thst is the primary sugar in milk

Invert Sugsr

Disaccharide produced from the hydrolysis of sucrose and usually a viscous liquid such as honey

High Fructose Corn Syrup (HFCS)

Produced by extracting glucose from corn starch and converting some of it into fructose

HFCS-42

The primary form of HFCS found in processed foods (42% fructose)

HFCS-55

The primary form of HFCS found in soft drinks (55% fructose)

Cellulose

The most abundant polysaccharide that is made up of glucose units and not digested by humans

Starch

Polysaccharide consisting of amylose and amylopectin

Heparins

Polysaccharides that are often used as an anticoagulant (reduces blood clotting)