MACRONUTRIENTS (CARBS)

Carbohydrates

preferred source of energy for many of the body’s function

60-100%

Percentage of calories of carbohydrates

rice, bread, cereal, root crops

GO FOODS

Milk

only carbs that comes from an animal

Monosaccharide

(single sugar) - Simple CHO

Disaccharide

(double sugar) - Simple CHO

Polysaccharides

(starch and fibers) complex CHO

Glucose

Ø Called Dextrose

Brain cells and nervous systems depend almost entirely on glucose for their source of energy

Insulin and Glucagon

Ø Two hormones that regulate blood glucose homeostasis are

Fructose

Ø Levulose of fruit sugar

Ø Occurs normally in fruits and honey

Galactose

Ø Occur mostly as part of lactose

Ø Freed as single sugar digestion

Glucose, Fructose, Galactose

Monosaccharides three

Sucrose, Lactose, Maltose

Disaccharides type

Sucrose

v occurs naturally in many fruits and vegetable

Ø It provides the brown, white and powdered sugars available in the market

Lactose

v Principal CHO of milk

Most human infants are born with digestive enzymes necessary to split lactose into glucose and galactose

Maltose

Ø A plant sugar that consist of 2 glucose

Ø Best for infant feeding for it will not spoil easily

Starch, Glycogen, Dietary Fibers

Polysaccharides types

Starch

long, straight branched chain of hundreds of glucose units linked together

Glycogen

called as animal starch

Ø Found in meats, only in limited amount and not in all plants

Ø Not a significant source of CHO but it does play an important role in the body

Ø Live will convert glycogen stored in glucose

Dietary Fibers

v called roughage

Ø Are structural parts of plant, an in plant derived foods

Ø Sugar units that are held together by bonds the human digestive enzymes can break

Ø Fibers

animal starch

Glycogen is also known as

roughage

dietary fibers is also called as

SOLUBLE FIBERS

v Viscous

v Easily digested and femented by bacteria in human colon

v Examples: Barley, legumes, fruits, oats, and vegetable

 

INSOLUBLE FIBERS

v Non-viscous

v Less fermented

v Often tough, stringy, or gritty food

v Cellulose and hemicellulose are found in

n The outer layer of whole grains

n The strings of celery

n The hulls of seed

The skin of corn kernels

Cellulose

main constituent of plant cell walls found in

v Vegetables

v Fruits

Legumes

Hemicellulose

Main constituent of cereal fibers

Pectin

abundant in vegetables and fruits especially citrus fruits and apples

Gums and mucilage

have similar structures and are used as additives or stabilizers by the food industry

Lignin

are the tough, woody parts of the plants

Resistant Starches

Starches that are classified as fibers

v Escape digestion and absorption in the small intestines, whole milled grains, legumes, raw potatoes, unripe bananas

Nutrient Deficiency, Dental Carries, Heart diseases, Diabetes Mellitus 2, GI Disturbances, Colon cancer

HEALTH EFFECTS OF SUGAR

Nutrient Deficiency

Because added sugar has high calorie content but almost empty in nutrient content

Dental Caries

v The gradual decay and disintegration of tooth

CHO foods that can support bacterial growth are

Heart Disease

v Soluble fibers (oat,bran,barley,legumes)

n Lower blood cholesterols by binding cholesterol compounds and carry out of the body with the feces

Dietary Fibers

n Delays the passage of nutrients from the stomach to SI, this will slow guclose absorption

Glycemic Response

n Refers to how quickly glucose absorbed after a person eats

n How high blood glucose rises

How quickly it returns to norma

Glycemic Index

n Is a method of classifying foods according to their potential to raise blood glucose

GI Disturbances

n Enlarge and soften stools to ease in elimination for the rectal muscles preventing constipation and hemorrhoids

n Prevents obstruction of the appendix, thus prevents the invasion of bacteria that may infect it

n Stimulate the muscle of the GI tract and helps the content of the intestinal tract to move easily so they retain their health and tone

n Preventing digestive tract from bulging out of places.

Cancer

v Fibers can dilute and speed removal of potential cancer-causing agents from the large intestine (colon)

v Some fiber stimulate bacterial fermentation in the colon, a process that produces small fat like molecules that lower the pH.

Sugar Alcohols

v Are CHO- will yield 2 to 3 kcal/1gram

v Side effects are gas formation and abdominal discomfort

v Don’t contribute to dental carries

n Bacteria in the mouth metabolize sugar alcohols slower than sucrose

n Inhibits the production of acids that prompt caries formation

2 to 3 kcal/1gram

Sugar alcohol calorie content

Artificial sweetener

v Non-energy yielding, non-nutritive sweeteners, not a CHO

v Make food taste sweet without promoting tooth decay

v Will not automatically lower energy intake

Mouth

v Saliva contains salivary amylase which breaks down starch,glycogen, and dextrins into glucose, maltose, and maltotriose

v Salivary amylase is located in the mouth and requires activation by CI- ions and has an optimum pH of 6.7

Stomach

v There is a pH of 3 in stomach so silvary amylase stops working

v Gastric juice doesn’t have any enzymes to break down glycosidic bonds by the hydrochloric acid present causes hydrolysis of sucrose to glucose and fructose

Duodenum

v Food arrives from stomach to duodenum and there is a release of pancreatic juice

v Pancreatic juice contains pancreatic amylase

v Pancreatic amylase also requires CI- ion for function and it has an optimum pH of 7.1

v It converts starch + glycogen/ isomaltose = dextrins and oligosaccharides