Carbs

Functions of CHO

-provides fuel -spare body protein -help prevent ketosis -enhance learning and memory processes.

Disaccharides

2 units of monosaccharides, the three important disaccharides are sucrose, lactose, and maltose.

recommended daily adequate intake of fiber

Adequate intake = Men- 38 grams, women- 25 grams. whole grains are an excellent source of dietary fiber. Eating more than 50 grams per day however can interfere with mineral absorption, which can lead to conditions such as anemia and osteoporosis.

Classification of CHOs

Simple- monosacharrides and disacharides complex- polysaccharides

Types of Fiber

Soluble and insoluble

Foods for cavity prevention

aged cheese (cheddar, swiss,

Risk factors for cavity formation

bacteria, a strong relationship exists b/w the length of time sugars are present in the mouth and the development of cavaties. ex- sipping sweetened beverages continually throughout the day can lead to tooth decay.

Lactose

because lactose only occurs naturally in milk its commonly referred to as milk sugar, is the least sweet of the disaccharides and is compused of the monosaccharides glucose and galactose.

Monosaccharides

bulding blocks of all other carbs. Glucose, fructose, and galactose.

what are Carbohydrates?

carbohydrates are the major source of energy because they break down rapidly and readily available for use. They are the recommended source of energy.

Polysaccharides

chemically complex carbohydrates. the 3 types are stach, glycogen, and fiber.

Digestion of CHOs

completed through the action of pancreatic and intestinal enzymes

Sucrose

disaccharide, ordinary white table sugar, brown granulated and powdered sugars, sucrose is also found in molasses, maple syrup, fruits and vegetbles. the two monosaccharides that make sucrose are glucose and fructose.

Insoluble fibers

examples of sources of insoluble fibers include the woody or structural parts of plants, such as fruit and vegetable skins, and the outer coating (bran)of wheat kernels. Insoluble fibers have been reported to promote regularity of bowel movements sand reduce the risk of diverticular disease and some forms of cancer.

Legumes

legumes (Paleo diet), black beans, pinto beans, kidney beans, navy beans, soy beans, blackeyed peas, split peas, yellow peas, chick peas (garbanzo), lentils

Glucose

monosaccharide, another name is dextrose, commonly called blood sugar,. normal fasting blood sugar(FBS) is 70 to 100 mg per 100 mL of serum or plasma. impaired fasting glucose is 100-125 mg per 100mL of serum or plasma, regardless pf the form of sugar the body converts it into glucose. can receive through IV fluids (5% dextrose in water)

Fructose

monosaccharide, found in fruits and honey, sweetest of all the monosaccharides, used extensively in soft drinks, canned food, and various other processed foods.

Maltose

occurs primarily during starch digestion and is produced when the body breaks starches into simpler units. smaller amounts of this disacccharide are present in malt products, beer, some infant formulas, and sprouting seeds. Maltose consists of two units of glucose.

Dietary Fiber

refers to foods, mostly from plants, that the human body cannot break down to digest. add volume, bulk fills the stomach and contributes to a feeling of satiety. best sources are - whole grains - bran cereals - dried peas and beans -unpeeled fruits and vegitable

Glycogen

represents the body's carbohydrate stores. Glucose is stored in the liver and muscle tissue as the polysaccharide glycogen. The typical human body has an available store of glucose in the form of glycogen for about 1 day's energy needs. body's ability to store glycogen is limited an adequate intake of dietary carbohydrates is essential. Whem glycogen is stored, water is also stored. person gains 4 lbs when glycogen stores are full.

Dental carries

seversl studies have shown a relationship b/w carb consumption and dental caries. dental carries result from interaction of 4 factors: a genetically suceptible tooth, bacteria, carbohydrate, and time.

Soluble fiber

sources of soluble fibers include beans, oatmeal, barley, broccoli, and citrus fruits; oat bran is a particularly good source of soluble fiber. the reported health benefits of soluble fibers include reduced cholesterol levels regulated blood sugar levels and weight loss (by helping dieters control their appetites).

Nonnutritivre sweeteners

sugar substitutes providing intense sweetness, do not add bulk or volume to a food prodct only sweetness, ex. Saccharin (Sweet N' Low), Sucralose (Splenda) Rebaudisoside A & Stevioside purifued from stevia leaves (Stevia)

Starch

the major source of carbs in the diet, found primarily in grains, starchy vegetables, and legumes and in foods made from grain- cereals, breads, and pasta.

Galactose

the monosaccharide galactose comes mainly from the breakdown of the milk and sugar lactose. yogurt and unaged cheese may contain free galactose. it is the least sweet of all the monosaccharides. the body converts galactose into glucose after ingestion.

Sugar Alcohols

these are sugar replacers, polyols, nutritive sweetners, and bulk sweeteners. - generally do not produce teeth decay - commonly have a cooling affect on the tongue - are slowly and incompletely absorbed from the intestines into the blood - may have a laxative effect for some people if consumed in excess.