Carbohydrates CH 5

Three Categories of Carbohydrates

Three Categories of Carbohydrates

Monosaccharides, disaccharides, polysaccarides

Monosaccharides three groups

glucose, fructose, galactose

Monosaccharides are a

single sugar unit

Glucose

result of all carb digestion

• blood sugar

Fructose

fruit sugar

Disaccharides three groups

maltose, sucrose, lactose

Glucose plus glucose

maltose

Sucrose (table sugar, sweetest)

glucose plus fructose

Lactose (milk/dairy sugar)

glucose plus galactose

Polysaccharides (multiple sugar units)

long chains of glucose

• fiber (soluble and insoluble)

• Starch: grains and vegetables

• plants and animals

Carbs ADMR

45-65%

ADMR minimum of

130 g/day

Soluble Fiber

lowers blood cholesterol

• lowers or modulates blood sugar

Insoluble Fiber

increases gut health

• bulks up the stood (less constipation)

Glycogen

storage form of carbs in humans

• muscle liver

Lactose intolerance

diarrhea and gas

Brain

requires glucose

Carbs give

fuel to for the body (kcal) ATP

Mouth

salivary amylase

Small intestine

maltase, sucrose, lactase breaks down into glucose, fructose, galactose and goes into the liver and makes glucose

Colon

high fiber

• gut healthy

Glycogenolysis

breakdown of glycogen (the hormone glucagon breaks it down)

Lipolysis

breaks down fats

• glucagon and insulin control the blood sugar (have different effects)

Glucagon

happens when we don’t eat at night

Insulin

allows glucose to enter cells (for fuel)

Fasting Blood Glucose Normal

70-110 mg/dl

Fasting Blood Glucose Postprandial (after meal)

125 or less mg/dl

Hyperglycemia in Diabetes

too high 180-200 mg

Type 1

• insulin is absent, not made by beta cells in the pancreas

• 3 meals, 2-3 snacks daily

• carefully correlated with insulin

• monitor intake of calories and carbs

Type 2

• insulin is less effective but being made

• genetic predisposition - fat cells insulin

• exercise and weight loss