Dietary Carbs.pptx( related to nutrition)

Related to human nutrients.

1. Dietary Carbohydrate Hafsa Fatima Gilani (902)

2. Table of contents 01 04 02 05 03 06 Introduction Sources HFCS Functions Glycemic index Fibres

3. Introduction 01

4. INTRODUCTION Dietary carbs are the chief source of energy T hey contribute to 60-70% of total caloric requirement of the body They are the most abundant dietary constituents, despite the fact that they are not essential nutrients to the body They are categorized into two groups on the basis of nutrition

5. DIVISIONS Dietary Carbs Utilized 1 Glucose, fructose, sucrose, lactose, maltose, starch, glycogen etc. Non-utilized 2 Cellulose, hemicellulose, pectin, gums etc.

6. SOURCES 02

7. SOURCES Carbohydrates are abundant in several naturally occuring foods including table sugar (99%), cereals (60-80%), pulses and bread (50-60%).

8. High Fructose Corn Syrup 03

9. HFCS High Fructose Corn Syrup (HFCS) are produced from glucose by employing enzymatic processes that convert glucose into fructose T hey contain approximately equal amounts of fructose and glucose T hey are commonly used as substitutes for sucrose in beverages including soft drinks and processed foods

10. REQUIREMENTS In a well balanced diet, atleast 40% of the caloric needs of the body should be met from carbohydrates.

11. FUNCTIONS 04

12. FUNCTIONS Major source of energy P rotein sparing action A bsolute requirement by brain R equired for the oxidation of fat S ynthesis of pentoses S ynthesis of fats I mportance of non-digestible carbohydrates

13. Glycemic Index 05

14. GLYCEMIC INDEX It measures how quickly a food raises your blood sugar level The glycemic index of a complex carbohydrate (starch) is lower than a refined carbohydrate (glucose) The glycemic index of carb is usually lower when it is combined with protein, fat or fiber

15. GLYCEMIC INDEX Low GI (0-55) Normal GI (56-69) Sugar (65) Raisins (64) Cheese pizza (60) Pineapple (66) Wheat thins (67) High GI (70-100) Apple (39) Wheat cereal (31) Soybean (18) Cashews (21) Grapes (46) Honey (55) Brown rice (55) Corn chips (72) Gatorade (78) Pumpkin (75) Pretzels (83) White rice (89)

16. Glycemic Index = Area under the blood glucose curve after ingestion of a test meal x 100 Area under the curve after ingestion of glucose

17. FIBRES 06

18. FIBRES Beneficial Effects Sources Fruits, leafy vegetables, whole wheat legumes, rice bran etc. An average daily intake of 30 g of fiber is recommended Adverse Effects Prevents constipation Eliminates bacterial toxins Decreases GIT cancers Improves glucose tolerance Reduces plasma cholesterol levels Satiety value Digestion and abs of proteins are adversely affected Intestinal abs of certain minerals is decreased Intestinal bacteria ferment some fibers, causing flatulence and discomfort

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