Carbohydrates

Digestion

1-4 hours after meal... all sugars and most starches digested mouth: salivary amylase-hydrolyzed starch Stomach: CHO digestion ceases; fibers delay gastric emptying; increase satiety SI: most of CHO digestion occurs; pancreatic amylase; maltase, sucrase, lactase from intestinal cells LI: fibers remain and attract water; bacteria ferment some fibers generating gas, water and short-chain fatty acids(used for energy by colon cells)

Maltose

2 glucose units product of starch breakdown minor constituent of a few foods occurs during fermentation process minor constituent a few foods including barley

High Fructose Corn Syrup

50:50 ratio of sucrose and fructose less expensive, easier to use and more soluble than sucrose retains moisture resists drying out, controls crysitallization, prevents microbacterial growth

Alternative Sweeteners

Artificial Sweeteners: sugar substitutes that provide negligible if any energy... nonnutritive sweeteners: yield no energy Herbal Sweetener Sugar Alcohols: sugarlike compounds that are metabolized differently in the body Acceptable Daily Intake (ADI) estimated amount of a sweetener that individuals can safely consume each day over the course of a lifetime without adverse effects

Blood Glucose Maintenance

Brain and Nervous system use Glucose as exclusive fuel source; very limited storage need steady supply... intestines (food) liver (glycogen)

Pectin

CHO backbone with monosaccharide side chains readily form gel in water (viscous) fruits and veggies used by the food industry to thicken jelly, keep salad dressing from separating

Glucose to make fat

CHO intake greater than needs to fill glycogen stores, energy metabolism shifts to use more glucose instead of fat if glycogen capacity met then fat storage fat cells store unlimited amounts of fat

Diabetes Mellitus

Chronic Disorder CHO metabolism Type One: Less common type of diabetes in which pancreas produces little or no insulin Type Two: More common type of diabetes in which the cells fail to respond to insulin frequently consequence of obesity

Recommended Intakes

Diets rich in complex CHOs decrease risk of heart disease, certain caners, diabetes, GI Disorderes CHO 45-65% RDA 130 g/day based upon average minimum amount of glucose used by the brain FDA uses 60% of 2000 kcal diet on food labels=300g/day Academy 20-35 g fiber/day Daily Value 25 g/day

Energy Source

Fuels most of bodys cells Inside cell glucose splits into 2 halves once split can be resynthesized or broken down into smaller fragments and never be glucose again to meet energy demands, must consume dietary CHO regularly

Lactose Intolerance Prevelence

High: North American and Southeast Asians Low: Scandinavians and other northern Europeans

Diabetes Symptoms

Hyperglycemia, Polydipsia, Polyuria, Polyphagia, Glucosuria, Abnornmal fasting

Homeostasis

Maintenance of constant internal conditions Maintained by Insulin, Glucagon and Epinephrine

Health Effects of Sugar

Moderate amounts- NO HARM Excess- displace other nutrients, obesity and chronic disease and tooth decay Nutrient deficiencies: empty kcal foods, natural sugar in fruits vs sucrose or honey

Natural No Calorie Sweeteners

Monk Fruit Extract (lu han guo): nectresse and monk fruit in the raw Stevai/Rebaudioside A: a sweet leaf, sun crystals, steviva, truvia, PureVia

Simple Sugars

Monosaccharides and Disaccharides

Lignin

Nonpolysaccharide fiber tough

Glucose in the body

Primary Purpose: energy source Storing Glucose as glycogen Making glucose from protein Making ketone bodies from fat fragments Using glucose to make fat

Complex Carbs

Starch, Fiber ect

Sucrose

Table sugar, sugar beets, sugarcane glucose and fructose sweetest disaccharide found naturally in fruits and veggie some grains

Diabetes Test/symptoms

abnormal oral glucose tolerance test, abnormal 2 hour post prandial, elevated glycosylated hemoglobin a1c, elevated fasting glucose, symptoms of dm and elevated causal plasma glucose

Obesity and Chronic Disease

added sugars and fructose in particular, favor the fat-making pathways and impair the fat-clearing pathways in the body Links between added sugars and risk of DM, inflammation, HTN and heart disease

Glycogen

animal polysaccharide composed of glucose storage form found in muscles and liver Not significant food source of CHO highly branched chains-rapid hydrolysis (digestion)

intake-lactose molecules remain in intestine undigested

attract water and cause bloating, diarrhea, and abdominal discomfort

After high CHO meal

blood glucose rises and glucose- glycogen and liver cells cause excess glucose molecules to link together through condensation reaction

Cellulose

composes plant cell walls composed of glucose molecules

hyperglycemic

confusion, difficulty breathy extremely untreated fluctuations=fatal

Sugar Properties

enhances flavor, supplies texture/color to baked foods, provide fuel for fermentation, bulking agent in ice cream and baked goods Sucrose, invert sugar, corn sugar, corn syrups, solids, high fructose corn syrup, honey balance acidity of tomato or vinegar in baked products

Glycemic Response

extent to which food raises blood glucose concentration and elicits an insulin response Measures: absorption rate, how high BG rises, length of time to return to normal Low: desired... slow absorption, modest rise in BG smooth return to normal High: fast absorption, surge in blood glucose, overreaction of plunging blood glucose

Diabetes Diet

fiber and fat slow digestion/absorbtion of CHOs- glucose enters blood gradually dietary protein elicits glucagon secretion, opposes insulin and helps maintain BS within normal range

functional fibers

fibers that have been extracted from plants or are manufactured and then added to foods or used in the supplements ex. cellulose taken to relieve constipation

Fiber

found in plant foods structural non starch polysaccharide not digestible by human enzymes- some are digested by GI tract bacteria (fermentable) provide little/no energy soluble vs. insouble

Fructose

fruit sugar or levulose sources: honey, fruits, and high fructose corn syrup sweetest of all sugars is a component of sucrose

abosobtion

glucose can be absorbed into lining of mouth to small extent Glucose and galactose- active transport in SI ENERGY Fructose-facilitated diffusion in SI carrier Blood-Small Intestine- Portal Vein- Liver- Glucose

Making Glucose from Proteins

glucose is preferred energy source for the brain cells and other nerve cells and developing RBCs Body proteins broken down when CHO intake inadequate Gluconeogenesis occurs mainly in the liver... making glucose from non-CHO source Adequate CHO=protein sparing

Epinerphrine

hormone of the adrenal gland that modulates the stress response fight or flight

Insulin

hormone secreted by pancreatic cells in response to elevated blood glucose concentrations; controls transport of glucose from bloodstream into muscle and fat cells

Glucagon

hormone secreted by pancreatic cells in response to low blood glucose concentrations; illicit release of glucose from liver glycogen stores

Milk Allergy

immune reaction to protein in milk

Making ketone bodies from fat fragments

ketone bodies: compounds produced during the incomplete breakdown of fat when glucose is not avaliable in the cells inadequate supply of CHO fat fragments+fat fragments=ketone bodies.... ketone bodies used for energy(alt. food source during starvation) ketone body production greater than need for energy results in ketosis...undesierable high concentration of ketone bodies in the blood and urine disturbs blood acid/base balance-como-death need 50-100 CHO daily to avoid this

Lactase deficiency

lack of lactase enzyme; due to intestinal villi damage (disease, malnutrition, medications, prolonged diarrhea)

Lactose Intolerance

lactose-lactase-glucose+glucose lactase=enzyme condition resulting from inability to digest lactose

Galactose

least sweet seldom found free in nature usually bond with glucose to form lactose

Condensation Reaction

links two monosaccharides together hydroxyl group (OH) from one monosaccharide linked with hydrogen atom from another monosaccharide creating a disaccharide water is the byproduct and is released

Low CHO

liver breaks down glycogen and glucose (hydrolysis reaction)

hypoglycemia

low... dizzy and weakness, rapid heartbeat, sweating, anxiety hunger and trembeling replace refined CHO with fiber rich CHO and include protein in every meal Causes: medications, pancreatic tumors, alcohol abuses, other illnesses often results from poorly managed Diabetes.. excess insulin, strenuous physical activity, inadequate food intake or illness

hemicellulose

main constituent of cereal fibers

Complex Carbohydrates

many glucose units strung together as polysaccharides glycogen, starch, and fiber

Glycemic Index

method of classifying foods according to their potential for raising blood glucose low peanuts medium chocolate pudding high white bread

Lactose

milk sugar, galactose and glucose

phytic acid

non-fiber found in fiber rich foods; binds with minerals

Glucose

one of two sugars in every disaccharide unit makes polysaccharides almost exclusive dextrose or blood sugar essential energy source for all of the body's functions

Monosaccharides

one sugar, consists of single ring.. C6H12O6 typical form a single ring... ose=carbohydrate includes... glucose, fructose and galactose

hydrolysis

opposite; break one molecule into tow molecules molecule of water splits a chemical bond hydrolysis reactions commonly occur during digestion

disaccharides

pair of monosaccharides glucose component of all three condensation=creates hydrolysis=breaks apart or digests includes: maltose, sucrose and lactose `

Gums an Mucilages

plants secrete gums at site of injury gum arabic- common additive guar and carrageenan-common mucilage (used as food stabilizers)

Carbs

provide our bodies with glucose provides all of the energy that the brain uses glucose and glycogen provide about half of the energy muscles and other body tissues (the other half is fat)

Starch

richest food source=grains plant polysaccharide composed of glucose storage form of glucose of plants -grains, root crops, and tubers and legumes long branched or unbranched chains of hundreds of thousands of glucose molecules major food energy in the world `

resistant starches

starches classified as dietary fibers; escape digestion and absorption in the small intestine whole or partially milled grains, legumes and just ripened bananas, cooked potatoes, past and rice that have been chilled support a healthy colon

Glucose to Glycogen

stored primarily in liver and muscles emergency energy reserve of glycogen in the brain glucose for fuel required by brain, nerve cells, and developing RBCs

Dental Caries

sugars/starches- sugars in mouth-mouth in bacteria ferment sugars and produces an acid that contributes to tooth decay

Treatment of Lactose Intolerance

total elimination unnecessary milk products contribute Ca, vitamin D and riboflavin Eat small amounts at one time 6g or 1/2c milk eat with other foods eat fermented products ex. kefir or yogurt eat cheese... most of lactose removed with whey enzyme added or use drops if elimination... avoid milk, milk solids, whey and casein check drugs for lactose

balancing blood glucose

when low.. food or glucagon restores to normal level when high.. insulin acts to take glucose to cells to restore to normal levels balanced means prevent extreme fluctuations