4-Carbohydrates (CHO).pdf

CARBOHYDRATES lecture 4 1 LEARNING OBJECTIVES: Define the meaning of Carbohydrate  Classify the Types of Carbohydrate Explain the Absorption of carbohydrate List Carbohydrate Functions Define the recommended intake. Illustrate the effects of high/low carbohydrate intake. Explain the di...

CARBOHYDRATES lecture 4 1 LEARNING OBJECTIVES: Define the meaning of Carbohydrate  Classify the Types of Carbohydrate Explain the Absorption of carbohydrate List Carbohydrate Functions Define the recommended intake. Illustrate the effects of high/low carbohydrate intake. Explain the different types of diabetes Compare Hyperglycemia and Hypoglycemia Discuss the diabetes self-management 2 WHAT IS A CARBOHYDRATE?  Carbohydrates (Carbs)- The starches and sugars present in foods.  Carbohydrates are a group of organic compounds containing a ratio of one carbon atom to two hydrogen atoms to one oxygen atom. Basically, they are hydrated carbons.  The word “carbo” means carbon and “hydrate” means water.  Carbohydrates are broadly classified into two subgroups:  1- "fast releasing”(Simple)  2- “slow-releasing.” (Complex ) 3 4  THE SIMPLE CARBOHYDRATES  1 - Monosaccharide Monosaccharides [Greek monos = single; sacchar = sugar] or simple sugars consist of one sugar unit that cannot be further broken down into simpler sugars. Found primarily in fruit and milk Examples of monosaccharides in foods are glucose, fructose and galactose. 5 http://www.nutrientsreview.com/carbs/monosaccharides-simple-sugars.html 1- Glucose serves as the essential energy source, and is commonly known as blood sugar. 2- Fructose is the sweetest, occurs naturally in honey and fruits, and is added to many foods in the form of high- fructose corn syrup. Sometimes known as fruit sugar. 3- Galactose rarely occurs naturally as a single sugar but is tied up in milk sugar until it is free during digestion. 6  ABSORPTION OF MONOSACCHARIDES AND THEIR EFFECT ON BLOOD SUGAR LEVELS  Monosaccharides  like most nutrients are absorbed in the small intestine.  Glucose and galactose are absorbed easily, completely, and faster than other carbohydrates, while fructose can be absorbed slowly and incompletely.  After ingestion, glucose, and galactose quickly raise the blood sugar, while fructose raises blood sugar only mildly and slowly.  During digestion, all carbohydrates must be broken down into monosaccharides to be absorbed. 7 http://www.nutrientsreview.com/carbs/monosaccharides-simple-sugars.html  2- DISACCHARIDES Disaccharides are pairs of monosaccharides, one of which is always glucose A. Maltose = glucose + glucose It is produced during the germination of seeds and fermentation. Sometimes known as malt sugar B. Sucrose = glucose + fructose (Called table sugar) found in many fruits and vegetables, and at high concentrations in sugar beets and sugar cane. C. Lactose = glucose + galactose (Called milk sugar) Found in milk and milk products. 8 https://thescienceofnutrition.wordpress.com/2012/04/20/nutrition-101-carbohydrates/  ABSORPTION OF DISACCHARIDES AND THEIR EFFECT ON BLOOD SUGAR LEVELS  Disaccharides  Broken down in the small intestine during digestion to give the smaller monosaccharides that pass into the blood and through cell membranes into cells.  Sucrose is a non-reducing sugar.  Lactose and maltose are reducing sugars. 9 https://www.rsc.org/Education/Teachers/Resources/cfb/carbohydrates.htm  LACTOSE INTOLERANCE  Lactose intolerance occurs when the small intestine doesn't produce enough of an enzyme (lactase) to digest milk sugar (lactose).  The undigested lactose moves to the large intestine where bacteria are able to digest it. The bacterial digestion of lactose produces gases leading to symptoms of diarrhea, bloating, and abdominal cramps. 10  COMPLEX CARBOHYDRATES (POLYSACCHARIDES)  Many glucose units are bound/ linked together in straight or branched chains.  There are three main groups of polysaccharides: starches, glycogen, and fibers. 11  Starches  3000 monosaccharides  storage form of glucose in plants  Found primarily in; whole grains, nuts, seeds, legumes, and tubers (root veggies)  Glycogen  The glucose that is not used  storage form of glucose in animals and humans  Found in liver and muscles  When your body needs more energy the glycogen is  converted back to glucose.  Excess carbs taken in and not used are converted to body fat 12  Fibers  Is an indigestible complex carbohydrate that is found in tough parts of vegetables, fruits, and whole grains.  Types of Fibers:  1- Soluble fibers are viscous and can be digested by intestinal bacteria.  These fibers are found in fruits and vegetables, oats, barley, and legumes.  associated with protection against heart disease and diabetes.  Lower cholesterol and glucose levels.  2- Insoluble fibers are non-viscous and are not digested by intestinal bacteria.  These fibers are found in whole grains and vegetables.  Promote bowel movements  Helps prevent constipation.  Reduce risk for several forms of cancer 13 14 THE FUNCTIONS OF CARBOHYDRATES IN THE BODY Providing fuel for the Providing energy for central nervous working muscles system Preventing protein Enabling fat from being used as metabolism energy 15 DIGESTION AND ABSORPTION OF CARBOHYDRATES 16  SOURCES OF CARBOHYDRATES: The healthiest sources of carbohydrates are whole grains, vegetables, fruits and beans. Leads to promote good health by delivering vitamins, minerals, and fiber Unhealthier sources of carbohydrates include white bread, pastries, sodas, and other highly processed or refined foods. These items contain easily digested carbohydrates that may contribute to weight gain, and promote diabetes and heart disease. 17 https://www.hsph.harvard.edu/nutritionsource/carbohydrates/ Carbohydrate intake: (Recommended Dietary Allowance) RDA RECOMMENDED for children and adults at 130 grams per day. This is the average minimum amount INTAKE the brain requires to function properly. The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates is between 45 and 65 percent. This means that on a 2,000 kilocalorie diet, a person should consume between 225 and 325 grams of carbohydrate each day. 18  SUGAR INTAKE:  The American Heart Association (AHA) recommends limiting the amount of added sugars  Sugar calculator for kids:  https://www.nhs.uk/healthier- families/food-facts/sugar-calculator/ 19 https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/added-sugars PROBLEMS WITH HIGH SUGAR INTAKE:  1-Empty calories  2-Dental caries 20  FIBER INTAKE: Daily Value is 25 grams/2000 kcal/day American Dietetic Association recommends 20- 35 g per day. World Health Organization suggests no more than 40 g per day. https://www.dietvsdisease.org/high-fiber-foods/ 21 IMBALANCE Harmful effects of excessive fiber intake (>60 g/day) :  Require extra intake of fluids  Bind to some vitamins and may cause nutrient deficiencies  Abdominal discomfort and distension 22  PROBLEMS WITH LOW CARBOHYDRATE INTAKE  Severely restricting carbohydrates to less than 0.7 ounces (20 grams) a day can result in a process called ketosis.  Ketone bodies are an alternative energy source that cells can use when glucose supply is insufficient, such as during fasting. 23 SIDE EFFECTS OF KETOSIS:  Ketone bodies are acidic and high levels in the blood can cause it to become too acidic which may develop deficiencies of vitamins and minerals, loss of bone minerals, elevated blood cholesterol, and impaired mood.  Other side effects from ketosis can include nausea, headache, mental and physical fatigue, and bad breath. 24 PROBLEMS WITH HIGH CARBOHYDRATE INTAKE 1. Stimulates insulin release 2. Diabetes 25  1- Stimulates insulin release which leads to: Increase blood triglyceride levels Increase LDL ( Bad cholesterol) PROBLEMS WITH HIGH Increase fat synthesis CARBOHYDRATE INTAKE HYPERGLYCEMIA ( Increase risk for CVD HIGH BLOOD GLUCOSE) Muscles may become resistant to insulin Increases risk of developing diabetes Become hungry quicker 26  2- DIABETES  Diabetes is a group of disorders that result when there is too much sugar in the blood. diabetes 126 mg/dL or greater  It occurs when the body does not make enough insulin or when the body is not able to use insulin effectively. pre-diabetes 100 mg/dL to 125 mg/dL  Diagnosing diabetes: Fasting plasma glucose test (FPG) results : normal less than 100 mg/dL 27 DISCUSSION 2  What are the types of diabetes? 28 29  TYPE 1 DIABETES:  Type 1 diabetes is more common in children.  is an autoimmune disease that causes the insulin-producing beta cells in the pancreas to be destroyed, preventing the body from being able to produce enough insulin to regulate blood glucose levels.  Insulin-dependent diabetes is another term that may sometimes be used to describe type 1 diabetes.  it requires regular insulin administration either by injection or by insulin pump. 30 TYPE 2 DIABETES  Also known as Insulin resistance / non- insulin-dependent  Type 2 diabetes occurs when the hormone insulin is not used effectively because the cells become resistant to insulin. Is characterized by the body being unable to metabolize glucose. This leads to high levels of blood glucose which over time may damage the organs of the body. 31  SYMPTOMS OF 32 https://www.releasemama.com/how-to-tell-the-difference-between-hypoglycemia-and-hyperglycemia/ RISK FACTORS FOR TYPE 2 DIABETES Type 2 is more common in people who: Are overweight. Are 45 or older. Are physically inactive Have a parent or sibling with type 2 diabetes. Have abnormal cholesterol levels. Have high blood pressure Are African American, Native American, Hispanic American Have had gestational diabetes, or given birth to a baby greater than 9 lbs. 33 34 35 OVERALL Carbohydrates are an important source of energy in all human diets.  Eat fewer foods with added sugar. Consume a variety of fiber-rich fruits and vegetables. Select whole-grain food when possible Brush teeth after eating foods with sugar and starch. 36 37  thank you any questions ? 38