Carbohydrates

Glycogen

Glycogen

Stores carbohydrates in the liver and muscle until needed.

Energy Source

Major source of energy for people all over the world.

Carbohydrate Composition

Made up of carbon (C), hydrogen (H), and oxygen (O).

Caloric Value

Each gram of carbohydrates provides 4 calories.

Protein Sparing Action

Carbohydrates spare proteins for their primary function of building and repairing body tissues.

Ketones

Produced when there isn’t enough carbohydrates, leading to acids accumulating in the blood and urine.

Ketoacidosis

A serious condition where ketone levels reach abnormally high levels.

Principal Sources of Carbohydrates

Include cereal grains, vegetables, fruits, and sugars.

Fortified Grains

Grains that have nutrients added that were not originally part of the grain.

Dietary Fiber

Substantial amounts of carbohydrates in the form of starch, providing fiber, vitamins, and minerals.

Monosaccharides

Simplest form of carbohydrates that require no digestion and can be absorbed directly into the bloodstream.

Glucose

The primary form of sugar used for metabolism, needed constantly by the body.

Fructose

The sweetest monosaccharide, found in fruits and honey.

Galactose

A product of milk digestion, not found naturally.

Disaccharides

Pairs of sugars that must be converted to simple sugars before absorption.

Sucrose

Composed of glucose and fructose, found in granulated and powdered sugars.

Lactose

Sugar found in milk that helps absorb calcium.

Lactose Intolerance

Inability to digest lactose due to insufficient lactase enzyme.

Polysaccharides

Complex carbohydrates that include starch, which is a storage form of glucose in plants.

Refined Grains

Grains with bran and germ layers removed, leading to quicker digestion and less healthfulness.

Dietary Fiber Types

Include cellulose, hemicellulose, lignins, mucilage, and pectin.

Optimal Fiber Intake

Recommended intake is 20-35 grams per day.

Digestion of Carbohydrates

Monosaccharides are absorbed directly; disaccharides require additional digestion.

Starch Digestion

Begins in the mouth with salivary amylase and continues in the stomach and small intestine.

Glucose Metabolism

Controlled by insulin, which regulates blood glucose levels.

Hyperglycemia

Condition of having blood glucose levels over 126 mg/dL.

Hypoglycemia

Condition of having blood glucose levels under 70 mg/dL.

Dietary Requirements

No specific daily requirements for carbohydrates, but mild deficiency can lead to weight loss and fatigue.

Ketosis

A metabolic state occurring when glycogen stores are depleted, leading to fat being used for glucose synthesis.

Obesity

A major health problem in the US, often caused by excessive intake of refined carbohydrates and sugars.