Ch. 4 The Carbohydrates- Sugars, starches, and fibers.pdf

This will help people better under stand the different carbohydrates like monosaccharides, disaccharides, and polysaccharides, sugars, starches and more.

1. 1©2022 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Understanding
Nutrition,
16e
Chapter 4:The Carbohydrates:
Sugars, Starches, and Fibers
©2022 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

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Learning Objectives (1 of 2)
By the end of this chapter, you should be able to:
•4.1 Identify the monosaccharides, disaccharides, and
polysaccharides common in nutrition by their chemical
structures and major food sources.
•4.2 Summarize carbohydrate digestion and absorption.
•4.3 Explain how the body maintains its blood glucose
concentration and what happens when blood glucose rises too
high or falls too low.

3. 3©2022 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Learning Objectives (2 of 2)
By the end of this chapter, you should be able to:
•4.4 Describe how added sugars can contribute to health
problems.
•4.5 Identify the health benefits of, and recommendations for,
starches and fibers.
•4.6 Summarize the key scientific evidence behind some of the
current controversies surrounding carbohydrates and their
kcalories.

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The Chemist’s View of
Carbohydrates

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Dietary Carbohydrate Family
Includes:
•Monosaccharides: Single sugars
(fructose, glucose, galactose)
•Disaccharides: Pairs of
monosaccharides (maltose, sucrose,
lactose)
•Polysaccharides: Chains of
monosaccharides (glycogen, starch)
Four main types of atoms found in
nutrients are hydrogen (H), oxygen (O),
nitrogen (N), and carbon (C)

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Reflection 1
1.The brain uses ____ as its primary energy source.
1.Muscles store simple sugars in the form of ____.
1.Excess sugars are stored as ____.
.

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Reflection 1 Answer
1.The brain usesglucose as its primary energy source.
1.Muscles store simple sugars in the form of glycogen.
1.Excess sugars are stored as fat.
Carbohydrates are sometimes mistakenly thought of as “fattening” and
may be avoided by dieters. This may be useful if the carbohydrates
come from simple sugars like candy and soft drinks, but it is not the case
for whole-grain carbohydrates.

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Monosaccharides
•Same numbers and kinds of atoms
•Differing sweetness
•Glucose—blood sugar
•Essential energy source
•Part of every disaccharide
•Fructose
•Sweetest of the sugars
•Galactose
•In only a few foods

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Chemical Structure of Glucose
•On paper, the structure of glucose has to be drawn flat, but in nature the five
carbons and oxygen are roughly in a plane. The atoms attached to the ring
carbons extend above and below the plane.

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Chemical Structure of Monosaccharides

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Reflection 2
Match the acceptable macronutrient distribution ranges (AMDR)
Match these:
a)Complex carbohydrates
b)Sucrose
c)Galactose
d)Lactose
e)Fructose
f)Maltose
g)Glucose
With these:
a) Monosaccharide
b) Polysaccharide
c) Disaccharide

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Reflection 2 Answer
a) Complex carbohydrates = Polysaccharide
b) Sucrose = Disaccharide
c) Galactose = Monosaccharide
d) Lactose = Disaccharide
e) Fructose = Monosaccharide
f) Maltose = Disaccharide
g) Glucose = Monosaccharide“Mono” = one
“Di”= two
“Saccharide” = sugar

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Disaccharides
•Pairs of three monosaccharides
•Maltose—two glucose units
•Sucrose—glucose and fructose
•Lactose—galactose and glucose
•Condensation
•Links two monosaccharides together
•Hydrolysis
•Breaks a disaccharide in two

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Hydrolysis of a Disaccharide

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Polysaccharides

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Reflection 3
1.Glycogen and starch are examples of ________.
1.Glycogen is the storage form of energy in ______.
1.Starch is the storage form of energy in _____.
1.If starch is highly branched, it is called ______.
1.If starch is unbranched, it is called ______.

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Reflection 3 Answer
1.Glycogen and starch are examples of polysaccharides.
1.Glycogen is the storage form of energy in animals.
1.Starch is the storage form of energy in plants.
1.If starch is highly branched, it is called amylopectin.
1.If starch is unbranched, it is called amylose.

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Dietary Fibers
•Structural parts of plants
•Differ from starches
•Soluble fibers—benefits
•Insoluble fibers—benefits
•Functional fibers
•Resistant starches
•Phytic acid

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Digestion and Absorption of
Carbohydrates

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Carbohydrate
Digestion
•In the mouth
•In the stomach
•In the small intestine
•In the large intestine

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Carbohydrate Absorption
•Active transport
•Glucose
•Galactose
•Facilitated diffusion
•Fructose
•Liver
•Conversion of fructose and galactose

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Knowledge Check 1
Which of the following takes place in the large intestine?
A.The majority of carbohydrate digestion
B.The majority of carbohydrate absorption
C.Fiber attracting water
D.The presences of maltase, sucrase, lactase, and pancreatic
amylase

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Knowledge Check 1 Answer
C. Fiber attracting water
The majority of carbohydrate digestion and absorption and
the presence of maltase, sucrase, lactase, and pancreatic
amylase all take place in the small intestine.

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Discussion #1
•Describe the digestion process for carbohydrates and
how it increases one’s feeling of fullness and satiety.

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Discussion #1 Debrief
The ultimate goal of carbohydrate digestion is the absorption of
glucose.
Carbohydrate digestion starts in the mouth. The enzyme amylase
works to begin starch digestion. The activity of the enzyme
diminishes in the stomach due to stomach acid. If fiber is present in
the stomach, it delays gastric emptying.

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Lactose Intolerance
•A condition that results from the inability to digest the milk sugar
lactose
•Characterized by bloating, gas, abdominal discomfort, and
diarrhea
•Differs from a milk allergy, which is caused by an immune
reaction to the protein in mild
•Lactose deficiency:
•Lack of the enzyme required to digest the disaccharide
lactose

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Glucose in the Body

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A Preview of Carbohydrate Metabolism
•Glucose plays the central role in carbohydrate
metabolism
−Storing glucose as glycogen
Glycogen holds water
•Using glucose for energy
•Making glucose from protein
•Making ketone bodies from fat fragments
–Provides an alternative fuel source during starvation
–Disturbs body’s normal acid-base balance

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Reflection 4
Match the ways the body uses glucose for energy
Match these:
A. Reaction for storing glucose as glycogen
B. Preferred source for brain, nerve cells
C. Reaction for breaking down glycogen into glucose
D. Stores one-third of glycogen in the body
With these:
•Hydrolysis
•Condensation
•Liver
•Glucose

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Reflection 4 Answer
Match these:
A. Reaction for storing glucose as glycogen = Condensation
B. Preferred source for brain, nerve cells = Glucose
C. Reaction for breaking down glycogen into glucose = Hydrolysis
D. Stores one-third of glycogen in the body = Liver
Muscles store the other two-thirds, “hoarding” it for themselves
during exercise.

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The Constancy of Blood Glucose
•Steady supply in bloodstream
−Intestines—food
−Liver—glycogen
•Blood glucose homeostasis
−Insulin
Moves glucose from blood
into cells
•Glucagon and epinephrine
−Bring glucose out from storage

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Balancing Within the Normal Range
•Balanced meals at regular intervals
•Diabetes
−Insulin either inadequate or ineffective
−Type 1 diabetes
−Type 2 diabetes
•Hypoglycemia
−Prevalence

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Poll 1
Which food will help improve aspects of health because of their low
glycemic response?
a.Corn tortillas
b.Watermelon
c.White rice

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Poll 1: Answer
a. Corn tortillas
Low glycemic response foods are desirable and can improve aspects of health.
Blood glucose levels drop rapidly after high glycemic response foods because of
an overcorrection.
Corn tortillas, apples, and rolled oats are examples of foods with a low glycemic
response.

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Health Effects and
Recommended Intakes of
Sugars

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Health Effects of Sugar
•Pleasure in moderate amounts
•Obesity and chronic disease
•Nutrient deficiencies
−Energy with few other nutrients
−Discretionary kcalories
−Honey
More energy per spoonful

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Dental Caries
•Bacteria ferment sugars, producing acid
•Erodes tooth enamel
•Food factors associated with tooth decay
•Time of food in mouth
•Sticky foods
•Frequency of sugar consumption
•Food choices
•Factors associated with tooth decay

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Knowledge Check 2
The Dietary Guidelines for Americans urge consumers to limit
intake of added sugar to:
A.5 percent of total kcal/day.
B.8 percent of total kcal/day.
C.10 percent of total kcal/day.
D.20 percent of total kcal/day.

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Knowledge Check 2 Answer
C. 10 percent of total kcal/day
Added sugars provide calories with few or no nutrients. The
Dietary Guidelines for Americans urge consumers
to limit their daily intake of added sugars to 10 percent of
total kcalories.
People who successfully reduce their intake of added
sugars seem to adapt over time, perceiving sugar more
intensely and preferring less sugar in their foods and
beverages.

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Alternative Sweeteners
•Artificial sweeteners
−Nonnutritive sweeteners
−Large doses and adverse effects
•Stevia—herbal product
−Generally recognized as safe (GRAS)
•Sugar alcohols
−Provide kcalories
−Benefits and side effects

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Health Effects and
Recommended Intakes of
Starch and Fibers

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Health Effects of Starch and Fibers
•Heart disease
•Whole grains
•Sources
•Soluble fibers
•Sources
•Improving heart disease risk factors
•Diet composition for reducing heart disease risk

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Fiber and Other Health Issues
•Diabetes
•High-fiber foods
•GI health
•High-fiber foods
•Ample fluids
•Weight management
•High-fiber foods and whole grains
•Feeling of fullness

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Harmful Effects of Excessive Fiber Intake
•Insufficient energy or nutrients
•Abdominal discomfort, gas, diarrhea
•GI obstruction
•Nutrient absorption
•Dietary goals
•Balance, moderation, variety

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Discussion #2
•Identify ways in which fiber can help with health issues,
including diabetes, colon cancer, heart disease, and gut
health

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Discussion #2 Debrief
Fiber aids in the management of many dieses, including the
following:
•Heart disease by lowering blood pressure, reducing inflammation,
and improving blood lipids
•Diabetes by slowing glucose absorption
•Gut health by increasing stool weight, preventing constipation,
and reducing transit time
•Colon cancer by diluting, binding, and removing harmful agents,
and production of short chain fatty acids

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Characteristics, Sources, and Health
Effects of Fiber

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Recommended Intakes of Starch and Fibers
•DRI for carbohydrates
•45 to 65 percent of energy requirement
•RDA for carbohydrates
•130 grams a day
•Fiber
•DV: 11.5 g/1000 kcal
•DRI: 14 g/1000 kcal
•No UL

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From Guidelines to Groceries (1 of 4)
•Grains
•Whole-grain products provide about 1 to 2 g (or more) of
fiber per serving:
•1 slice whole-wheat, pumpernickel, rye bread
•1 oz ready-to-eat cereal (100 percent bran cereals
contain 10 g or more)
•½ c cooked barley, bulgur, grits, oatmeal
•Tips to increase fiber intake:
•Eat whole-grain breads that contain ≥ 3 g fiber per serving.
•Eat whole-grain cereals that contain ≥ 5 g fiber per serving.

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From Guidelines to Groceries (2 of 4)
•Vegetables
•Most vegetables contain about 2 to 3 g of fiber per serving:
•1 c raw bean sprouts
•½ c cooked broccoli, brussels sprouts, cabbage, carrots,
cauliflower, collards, corn, eggplant, green beans, green
peas, kale, mushrooms, okra, parsnips, potatoes, pumpkin,
spinach, sweet potatoes, swiss chard, winter squash
•½ c chopped raw carrots, peppers
•Tips to increase fiber intake:
•Eat raw vegetables.
•Eat vegetables (such as potatoes and zucchini) with their skins.

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From Guidelines to Groceries (3 of 4)
•Fruit
•Fresh, frozen, and dried fruits have about 2 g of fiber per
serving:
•1 medium apple, banana, kiwi, nectarine, orange, pear
•½ c applesauce, blackberries, blueberries, raspberries,
strawberries
•Fruit juices contain very little fiber
•Tips to increase fiber intake:
•Eat fresh and dried fruit for snacks.
•Eat fruits (such as apples and pears) with their skins.

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From Guidelines to Groceries (4 of 4)
•Legumes
•Many legumes provide about 6 to 8 g of fiber per serving:
•½ c cooked baked beans, black beans, black-eyed peas,
kidney beans, navy beans, pinto beans
•Some legumes provide about 5 g of fiber per serving:
•½ c cooked garbanzo beans, great northern beans, lentils,
lima beans, split peas
•Tips to increase fiber intake:
•Add legumes to soups, salads, and casseroles.

53. 53©2022 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Summary (1 of 2)
Now that the lesson has ended, you should have learned to:
Identify the monosaccharides, disaccharides, and polysaccharides
common in nutrition by their chemical structures and major food sources.
Summarize carbohydrate digestion and absorption.
Explain how the body maintains its blood glucose concentration and what
happens when blood glucose rises too high or falls too low.

54. 54©2022 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Summary (2 of 2)
Now that the lesson has ended, you should have learned to:
Describe how added sugars can contribute to health problems.
Identify the health benefits of, and recommendations for, starches and
fibers.
Summarize the key scientific evidence behind some of the current
controversies surrounding carbohydrates and their kcalories.