Nutrition 1500 - Carbohydrates PDF

Nutrition 1500 Introduction To  Intended Learning Objectives 1. Define carbohydrate and distinguish between the subclasses of carbohydrates, including dietary fiber. 2. List 6 important functions of carbohydrates in the body. 3. Describe how fermentable carbohydrates...

Nutrition 1500 Introduction To  Intended Learning Objectives 1. Define carbohydrate and distinguish between the subclasses of carbohydrates, including dietary fiber. 2. List 6 important functions of carbohydrates in the body. 3. Describe how fermentable carbohydrates can impact dental decay. 4. Describe and apply recommendations for the daily intake of dietary carbohydrates and fiber. 5. Identify the impact fad diets can pose when eliminating nutrients.  Dental Decay Oral diseases, such as dental decay, share common nutrition related risk factors with some of the leading chronic diseases in Canada such as diabetes and cardiovascular disease  Dental Decay Dental decay affects 57% of Canadian children aged 6 to 11 years and 96% of Canadian adults over their lifetime  Dental Decay Each year in Canada, children aged 1 to 5 are put under anesthesia to perform dental surgery operations to treat dental decay, with a disproportionate representation of Indigenous children  Dental Decay Total expenditures for dental services in Canada are estimated at $13.6 billion Carbohydrates  Carbohydrates Chief source of energy!  Carbohydrates Carbohydrates are a mixture of carbon, hydrogen and oxygen Carbohydrates are 1 of the 6 classes of nutrients Forms of carbohydrates – Sugars – Starches – Fiber  Requirements Recommendation 45 – 65% of total calorie intake 130 grams/day as per the Recommended Dietary Allowance (RDA) Typically, Canadian’s consume 180 – 330 grams per day  1. Simple Simple carbohydrates are broken down quickly by the body to be utilized as energy  1. Simple Simple carbohydrates are often softer in texture Examples  2. Complex Complex carbohydrates are foods, which contain vitamins, minerals and antioxidants  2. Complex Examples  Activity List these foods into two categories 1. Simple Carbohydrates 2. Complex Carbohydrates White Brown Whole White Whole bread rice grain rice grain bread pasta White Wild rice Flour Sweet ------------ pasta tortillas potato  Available Simple sugarsCarbohydrates and starches which are digested and absorbed by the small intestine = source of energy Provides 4 calories per gram Unavailable Carbohydrates Cannot be digested and absorbed by the small intestine Unavailable Carbohydrates Fiber is a great example Dietary fiber or roughage is the portion of plant-derived food which cannot be completely broken down by digestive enzymes Unavailable Carbohydrates Fiber is helpful – Assists with the digestion of other foods, bowel movements and for prevention against certain diseases Colon cancer  Soluble vs Insoluble Fiber Most foods contain both insoluble and soluble fiber; however, food will typically be richer in one over the other Soluble fiber absorbs water, creating a gel-like mush (Example = adding water to oatmeal) Insoluble fiber does not (Example = adding water to celery)  UTILIZING TECHNOLOGY CATEGORIZE THE FOODS AS EITHER SOLUBLE OR  Subclasses of Carbohydrates 1. Monosaccharides Simplest sugars Consisting of: – Glucose – Fructose – Galactose  Subclasses of Carbohydrates 1. Monosaccharides  Subclasses of Carbohydrates 2. Disaccharides  Subclasses of Carbohydrates 3. Polysaccharides Are foods which are high in complex carbohydrates and contain vitamins, minerals, fiber, and water  Subclasses of Carbohydrates 3. Polysaccharides Polysaccharides contain many sugar units Found in grains, vegetables and fruits  Subclasses of Carbohydrates 3. Polysaccharides Amylose Amylopectin Glycogen Cellulose  Subclasses of Carbohydrates 3. Polysaccharides 2 components of starch – Amylose molecules are formed from several glucose units arranged in a linear manner – Amylopectin is formed from several glucose units  Subclasses of Carbohydrates 3. Polysaccharides 2 components of starch – Amylose 20-25% starch content; less soluble in water; no gel formation – Amylopectin 75-80% starch content; more soluble in water; gel formation  Subclasses of 3. Polysaccharides Carbohydrates Glycogen Made and stored primarily in the cells of the liver and skeletal muscle Synthesized from glucose when blood glucose levels are high and serves as a ready source of glucose for tissues when blood glucose levels decline  Subclasses of 3. Polysaccharides Carbohydrates Cellulose A non-digestible constituent of insoluble dietary fiber A polymer of repeated glucose units bonded together by beta-linkages Cellulose is not digested, as enzymes are lacking which break the beta-linkages  Subclasses of 3. Polysaccharides Carbohydrates Cellulose Found in the cell wall of plants Acts as bulk or roughage, assisting with movements of the intestines, for the elimination of waste  Subclasses of Carbohydrates 3. Polysaccharides In summary………  6 Functions 1. Provides Energy 2. Sparing Protein and Prevention of Ketosis 3. Maintains Blood Glucose Levels 4. Brain and Nervous System 5. Promotes Fullness 6. Fiber - Provides Bulk in The Intestines  1. Provides Energy Supplies energy Essential part of a healthy diet Glucose = energy 2. Sparing Protein and Prevention of Ketosis Not all proteins burn fat for energy Some proteins are stored Ketosis is a normal metabolic process which keeps the body working If the body does not receive enough carbohydrates from food for cells to function, the body will burn fat instead; as part of this process, ketones are produced 2. Sparing Protein and Prevention of Ketosis When eating a balanced diet, the body controls how much fat it burns, and normally does not produce or utilize ketones; however, when calories or carbohydrate consumption is reduced, the body will switch to ketosis for energy It can also happen after exercising for a long time and during pregnancy  For clients with uncontrolled diabetes, ketosis is a sign of not utilizing enough insulin Ketosis can become dangerous when built up - high levels lead to dehydration and change the chemical balance of the blood  3. Maintains Blood Glucose Levels Normal blood glucose = 80-100mg per deciliter Mg/dL, or milligrams per deciliter, is a measurement that indicates the amount of a particular substance (such as glucose) in a specific amount of blood 3. Maintains Blood Glucose Levels Blood glucose is higher = hyperglycemia (over) Blood glucose is lower = hypoglycemia (under) 4. Brain and Nervous System Carbohydrates stimulate brain and nervous system function, even while sleeping 5. Promotes Fullness Complex carbohydrate diet, high in fiber, low in saturated fats, promotes leanness and maintains the feeling of fullness 6. Fiber Provides Bulk in The Intestines Fiber is not digested like other vitamins and minerals Incorporating bulk-forming insoluble fiber can have a big impact in maintaining a health digestive tract  Recommendation Fiber is predominantly polysaccharides Unable to be digested due to the lack of digestive enzymes in the GI tract Fiber intake for adults is 25 grams/day for women and 38 grams/day for men After age 50, recommendations fall to 21 grams/day for women and 30 grams/day for men Review  Review Frequency Although proper oral hygiene and fluoride use are the primary tools for preventing tooth decay, dietary changes can help It is not the total amount of sugars and starches consumed, it is frequency!  Review Frequency Spacing meals at least 2 hours apart allows the pH time to return to neutral  Review Source Fermentable carbohydrates lead to dental decay  Health Canada Recommends the regular intake of nutritious foods – Vegetables – Fruit – Whole grains – Protein foods Which are commonly found in patterns of eating linked with beneficial effects on health  Diet Culture Canadians are exposed to the promotion of diets that are often commercially driven and promise a quick fix for weight loss or the management of a chronic disease These diets are often referred to as fad diets or diet culture Sometimes these diets evolve from medically indicated eating plan and other times they are based on anecdotal observations and have little or no scientific basis  Diet Culture These diets are often used to promote or sell dietary products such as pre- portioned meals and cookbooks  Diet Culture Fad diets can be restrictive and pose nutritional risks, particularly when many nutritious foods are eliminated from the diet without appropriate planning for nutritional replacement  Diet Culture Nutrient inadequateness can have a significant lasting impact on health A healthy diet should provide sufficient energy to promote a healthy body weight, while minimalizing the risk of having too much or too little of any particular nutrient  Diet Culture It should allow for personal food preferences, which can reinforce the enjoyment of healthy eating Have A Great Week ☺