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FUNCTIONS OF CARBOHYDRATES

Provides Energy
Nutrient Function

Provides

Fiber occuring sweeteners

Naturally Protein Sole

sparing effect

energy for brain and nerve tissues

GLYCOGEN: STORING CARBOHYDRATES

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Carbohydrate stored in the liver and in the muscles = 150 grams(600 calories)

Muscles

Liver = 90 grams (360 calories)

o GLYCOGENESIS

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METABOLISM
Primary

Aspect : maintainance of Blood Glucose level ( 70120 mg/dl) starches, simple carbohydrates, glycogen, metabolites (lactic and pyruvic acid)

Dietary

GLYCOGENOLYSIS

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DISACCHARIDES
1. SUCROSE

formed from the pairing of units of glucose and fructose table sugar additive in commercially processed sweeten fruit drinks sugar cane, sugar beets, fruits

An

SOURCES:

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2. MALTOSE

Two units of glucose are linked sugar when grains are about to germinate and the plant starch is broken down to maltose production, other malt beverages

malt

Available

DIASTASE Beer

Contn.
3. DEXTROSE

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glucose produced after the hydrolysis of cornstarch used in food production

Commonly

4. LACTOSE
milk 7.5%

sugar =humans milk of Glucose and galactose

4.5 % = cows milk

composed

Contn..

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5. HONEY
Made

from plant nectar

Contains 1

vitamins, minerals, flavanoids and phytochemicals tbp 64 kcal ; 1 tbp table sugar = 46 kcal

Contn.
6.

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HIGH FRUCTOSE CORN SYRUP sweet

Intensely

Manufactured

enzymatically by changing glucose in cornstarch to fructose to canned and frozen fruits fruits easily and preserves the natural form, flavor and color

Added

Penetrates

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POLYSACCHARIDES

Complex carbohydrates units of monosaccharide held together by different kinds of chemical bonds most abundant and cheap form of carbohydrate form of carbohydrate in plant grains, legumes, vegetables

Many

1. STARCH
Worlds

Storage

SOURCES:

and fruits

CONTN:
Complete Partial

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hydrolysis of Starch = yields Glucose Hydrolysis = yields DEXTRIN and MALTOSE DEXTRIN = intermediate product of starch digestion

= can be digested into Glucose by enzyme called ISOMALTASE

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2. FIBERS
Consists

of substances in plant foods including carbohydrates and lignin that, for the most part, cannot be digested by humans. be broken down by Human digestive enzymes; doesnt provide nutrients and kcal bulk that thickens chyme and eases the work of GI muscles that regulate movement of food mass (BROOM)

Cannot

Provides

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HEALTH EFFECTS
Prevents 1. 2. 3. 4. 5. 6.

the following:

Obesity Constipation Diverticular Disease Colon Cancer Heart Disease Diabetes Mellitus

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Food sources:
Wheat

and wheat products-wheat bread, wheat bran, whole wheat pasta, wheat flour popcorn grains oatmeal

Vegetables Seeds, Nuts,

peanut butter

Whole Fruits Corn,

apples, citrus fruits, bananas, pears , grapes carrots

Food sources
About 2g/serving Apricot Banana Blueberries Broccoli Carrot Cauliflower Grapefruit Oatmeal Peach About 3g/serving About 4g/serving or more Apple with skin Baked beans Corn Bran cereals Orange Kidney beans Pears Lentils Peas Navy beans Potatoes with Whole wheat skin spaghetti Raisins Shredded wheat cereal Strawberries

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fats
Refers

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to the chemical group called LIPIDS of C,H,O ; insoluble in water

Composed

3 Classifications:

1. Fats ( triglycerides) 2. Fat-related substances of phospholipids 3. Sterols

o

FUNCTIONS :

FOOD FUNCTIONS
1. 2. 3. 4.

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SOURCE OF ENERGY PALATIBILITY SATIETY AND SATIATION FOOD PROCESSING = a substance that works by being soluble in water and fat at the same time fats contain or transport the fatsoluble nutrients of Vit. ADEK and essential fatty acids

. EMULSIFIER

5. NUTRIENT SOURCE
.Some

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Regulates 1. 2.

body functions such as

BP Blood clotting through platelet aggregation Gastric acid secretions Muscle secretions DEFICIENCY Lesions Scaliness

3. 4. . 1. 2.

2. PHYSIOLOGIC FUNCTIONS
1. 2. 3. 4.

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STORED ENERGY ORGAN PROTECTION TEMPERATURE REGULATOR INSULATION

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VITAMINS