Unit 1 Carbohydrates Food Science & Nutrition PDF

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https://www.shutterstock.com/image-vector/thiamine- vitamin-b1-food-icons-healthy-611348114 HTTPS://WWW.GOOGLE.COM/URL?SA=I&URL=HTTPS%3A%2F%2FSLI DEPLAYER.COM%2FSLIDE%2F10277983%2F&PSIG=AOVVAW02ZKPT ROHKOL9ONZDBRJGS&UST=1723483148673000&SOURCE=IMAGES& CD=VFE&OPI=89978449&VED=0CBQQJHXQFWOTCKIJ_Z- 57YCDFQAAAAADAAAAABAP  CARBOHYDRATES Carbohydrates are macronutrients, meaning they are one of the three main ways the body obtains energy, or calories Carbohydrates are most abundant biomolecules in the nature Carbohydrate are polyhydroxy aldehydes or polyhydroxy ketones or substances that yield such compounds on hydrolysis. Carbohydrates are organic compounds made up of carbons, hydrogen and oxygen There are twice as many hydrogen atoms as carbon or oxygen atoms. The general formula for a carbohydrate can be written asCnH2nO They act as the source of energy (e.G. Glucose), as a store of energy (e.G. Starch and glycogen) and as structural units (e.G. Cellulose in plants and chitins in insects The body breaks carbohydrates down into glucose, which is the primary energy source for the brain and muscles.  Major component of food which is the main source of energy Providing 4 cal/gm. One gram of carbohydrates equals about 4 calories.  Classification of Carbohydrates Carbohydrates are classified on the basis of the number of sugar units or saccharide units which are present in their structures  Simple carbohydrates are sugars. They consist of just one or two molecules. They provide a rapid source of energy, but the person soon feels hungry again. Examples include white bread, sugars, and candies. Complex carbohydrates consist of long chains of sugar molecules. This includes whole grains and foods that contain fiber. Examples include fruits, vegetables, beans, and whole grain pasta. Complex carbohydrates make a person feel full for longer and have more health benefits than simple carbohydrates, as they contain more vitamins, minerals, and fiber. Monosaccharides Monosaccharides are single units of sugar. Examples include: 1. Glucose, the body’s main source of energy 2. Galactose, which is most readily available in milk and dairy products 3. Fructose, which mostly occurs in fruits and vegetables  Disaccharides Disaccharides are two sugar molecules joined together. Examples include: 1. Lactose, found in milk, which is made up of glucose and galactose 2. Sucrose, or table sugar, which is made up of glucose and fructose Polysaccharides Polysaccharides are chains of many sugars. They can consist of hundreds or thousands of monosaccharides. When describing a carb that contains 3–10 monosaccharides, health experts may refer to it as an oligosaccharide. Polysaccharides act as food stores for plants and animals. Examples include: 1. Glycogen, which stores energy in the liver and muscles 2. Starches, which are abundant in potatoes, rice, and wheat 3. Cellulose, one of the main structural components of plants 4. Dietary fiber, a type of carbohydrate that the body cannot easily digest  What is glucose? Glucose is a type of sugar that is a key source of energy for the cells of our bodies. It comes from the food we eat, especially carbohydrates like bread, fruits, and vegetables. Once inside the body, glucose travels through the bloodstream to our cells, where it is used to produce energy. This energy is vital for our bodies to perform various functions, from running and jumping to thinking and even breathing. Glucose is not just important for humans but for all living organisms. In simple terms, think of glucose as the fuel that powers the engine of life. The structure of glucose, which has the chemical formula C₆H₁₂O₆​​. It is like a tiny building block made up of carbon (C), hydrogen (H), and oxygen (O) atoms. In this structure, six carbon atoms form a chain, with hydrogen and oxygen atoms attached to them in a specific pattern. This arrangement gives glucose its unique properties and enables it to provide energy to living organisms.  FUNCTION OF CARBOHYDRATES 1. The chief function of carbohydrate is to provide energy to the body so that it can carry out day to day work and maintain body temperature. 2. They are required for complete oxidaton of fat. 3. Carbohydrates spare proteins from being broken down for energy and are used for body building and repair. 4. Glucose in the only form of energy used by the CNS. (brain) 5. The sugar lactose help in the absorption of the minerals calcium and phosphorus. 6. Lactose also helps certain bacteria to grow in the intestine. 7. Dietary fibers help in preventing constipation. 8. Provide bulk of fiber in diet  Deficiency of carbohydrates weight loss if carbohydrate intake is also reduced body feels cold quickly (not enough insulation) body bruises easily (not a thick enough cushion of fat to prevent damage to blood vessels and bones) body will not receive enough vit A, D, E, K (found in foods that contain fat) A Deficiency of carbohydrates in diet results in utilization of fat for energy and in severe deficiency, incomplete oxidation of fats causes ketone bodies to accumulate in the blood. It also results in PEM when it accompanies with protein deficiency.. Weakness: Muscle weakness and a general sense of physical weakness can result from insufficient carbohydrate intake. This can affect daily activities and overall quality of life  EXCESSIVE CARBOHYDRATES Excessive consumption of refined sugars could be one of the causes of dental caries and tooth decay. Weight gain: too many simple carbs can contribute to weight gain and increase the risk of obesity High blood sugar: can lead to sugar cravings and being overweight High cholesterol: can lead to heart disease Diabetes: less insulin production can lead to diabetes heart disease foods containing fats are energy dense – High intake of sugar and refined carbohydrates increases the blood triglyceride level leading to heart diseases Excessive sugar depresses the appetite, provides hollow calories and could result in malnutrition. Excessive carbohydrates are converted into fat and deposited in the adipose tissue, which could lead to obesity.  PROTEINS After water, protein is the most plentiful substance in the body. Proteins grow, maintain, and replace the tissues in our bodies. Therefore our muscles, organs, and immune systems are mostly made of protein. Once protein is digested it is broken down into its amino acid. You'll find protein in lots of yummy foods like eggs, nuts, beans, fish, meat, and milk. Protein it is an organic compound contain C,H,O,N,S Protein is the 50% dry weight of cells Protein is made up of amino acids There are 20 amino acids in our body. Out of 20 amino acids 9 are essential that need to take everyday from food and 11 are non essential that body can make themselves Proteins provide 4 calories per gram  Protein is a long chain-like molecule that is made up of small units known as amino acids, joined together by peptide bonds. The word protein is derived from the greek word 'proteios' which means "primary" or "in the lead". Proteins grow, maintain, and replace the tissues in our bodies. Therefore our muscles, organs, and immune systems are mostly made of protein. Once protein is digested it is broken down into its amino acids. These amino acids can then be reused to make the proteins your body needs to maintain muscles, bones, blood, and body organs. There are over 20 slightly differing amino acids. Our bodies can produce around 13 of these, but there are 9 amino acids that our body cannot make itself. These are called essential amino acids and we obtain these by eating certain protein-rich foods.  Complete protein that has all amino acids including essential ones are meat, poultry, fish, dairy products, eggs, and soy. Incomplete protein sources include nuts, grains, fruits, and vegetables. Therefore it is important for vegetarians to pair meals wisely in order to get all essential amino acids in their daily diet. keratin is a type of protein that our hair, nails and outer skin is made off. like the other energy sources, carbohydrates and fat, too much protein can also lead to weight gain. proteins in some food can cause allergies as the structure of a protein can cause a reaction in the immune system. A lot of people are allergic to gluten for example, which is a protein in wheat and grains. Classification of proteins Based on 1.Structure of proteins 2. Biological functions 3. composition  Biological function of protein proteins depending upon their physical and chemical structure and location inside the cell, they perform various functions. Proteins are grouped as follows, based on their metabolic function they perform 1. Enzymic proteins, Structural proteins, Transport or carrier proteins, Nutrient and storage proteins, Toxic proteins Classifications of protein composition 1. SIMPLE PROTEINS- are those which on hydrolysis yield only amino acids and no other major organic or inorganic hydrolysis products. 2. CONJUGATED PROTEINS- are those which on hydrolysis yield not only amino acids but also organic or inorganic components.  FUNCTIONS OF PROTEIN Growth and maintenance- your body needs protein for growth and maintenance of tissues. 2. Causes biochemical reactions- bodily functions that depend on protein enzymes include: digestion, energy production, blood clotting, muscle contraction 3. Acts as a messenger- amino acid chains of various lengths form protein and peptides, which make up several of your body’s hormones and transmit information between your cells, tissues and organs. 4. Provides structure- A class of proteins known as fibrous proteins provide various parts of your body with structure, strength and elasticity. Functions of protein 5. Maintains proper ph.- Proteins act as a buffer system, helping your body maintain proper ph values of the blood and other bodily fluids. 6. Balances fluids- proteins in your blood maintain the fluid balance between your blood and the surroundin g tissues. 7. Strength immune health- proteins form antibodies to protect your body from foreign invaders, such as disease-causing bacteria and viruses. 8. Transports and stores nutrients- some proteins trans port nutrients throughout your entire body, while others store them. 9. Provides energy- protein can serve as a valuable energy source but only in situations of fasting, exhaustive exercise or inadequate calorie intake.  DEFICIENCY & EXCESS OF PROTEIN protein-deficiency symptoms are always observed when either protein or energy is deficient extreme food energy deficiency is marasmus extreme protein deficiency is kwashiorkor the two diseases overlap most of the time and together are called PEM protein-energy malnutrition (PEM)– world’s most widespread malnutrition problem. It includes both marasmus and kwashiorkor and states of overlap hunger– physiological craving for food– progressive discomfort, illness, and pain resulting from the lack of food overconsumption of protein-rich foods can make possible health risks such as: heart disease kidney disease adult bone loss cancer  FATS Fats and oils belong to a group of compounds called lipids. They are characterized by greasy feel, insolubility in water and solubility in some organic solvent. Like the carbohydrates, they are mainly made up of carbon, hydrogen and oxygen. They are more concentrated source of energy providing two and half times more energy than carbohydrates and proteins. Unlike carbohydrates lipids contain of oxygen and a larger proportion of hydrogen and carbon. Fats are solid at 20°C. They are called oils if they are liquid at that temperature Fats provide 9 calories per gram 1. Simple lipid : These are esters of fatty acids and glycerol eg. Fats & Oils 2. Compound lipid : in addition to fatty acids and glycerol,some other organic compounds. eg,.Phspho lipid: phosphorus +lipid 3. Derived lipid:produced from fats and its substances. Sterols : Sterols are solid alcohols and form esters with fatty acids 1.Saturated fatty acids A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds. Various fats contain different proportions of saturated fat. 2. Unsaturated fatty acids An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. a) Monounsaturated fatty acid (MUFA): A fatty acid chain is monounsaturated if it contains one double bond. Monounsaturated fats are good fats. A diet high in MUFA can reduce blood cholesterol levels, lowers risk of heart disease, stroke and breast cancer, reduces pain in rheumatoid arthritis and helps in weight loss. Foods which contain MUFA (oleic acid) are avocados, olives, olive oil, peanut butter and peanut oil. It is also known as omega-9 fatty acid. b) polyunsaturated fatty acid (pufa): a fatty acid is polyunsaturated if it contains more than one double bond. They are of 2 types, namely omega-3 and omega-6 fatty acids.  On the basis of requirement Fatty acids are of 2 types: 1. Essential fatty acids Fatty acids which are essential to be taken in our diet because they cannot be synthesized in our body are known as essential fatty acids.(Eg.) Linoleic, linolenic and arachidonic acids. 2. Non-essential fatty acids Non-essential fatty acids are those which can be synthesized by the body and which need not be supplied through the diet. Palmitic acid, oleic acid and butyric acid are examples of non– essential fatty acids  Cholesterol Based on their origin sterols are classified as cholesterol (animal origin) and phytosterol (in plants). Cholesterol is a waxy, fat-like substance found in all cells of the body and has several important functions in the body. It is synthesized in the body by the liver independent of the dietary intake. The body normally synthesizes about 2 grams of cholesterol. the dietary sources of cholesterol includes animal foods. It is used in the body for synthesizing hormones, vitamine D and substances which help digest foods. High blood cholesterol is a risk factor for heart disease. Rich sources of dietary cholesterol include meat, poultry(with skin), organ meats like brain, kidney, liver and full fat dairy products.  EFFECTS OF DEFICIENCY A deficiency of fat may result in a deficiency of fat soluble vitamins which may affect the growth and weight of the children. Deficiency of essential fatty acids in the diet leads to a condition known as phrenoderma or toad skin Deficiency of essential fatty acids leads to cessation of growth. It also results in flaky skin, development of itchy sores on the scalp  EFFECTS OF EXCESSIVE FATS The greater concern today is the problems related to excessive intake of fats. It can pose a threat to human health.. Effects of Excess of fat a. Leads to Obesity because more than required calories are consumed. In addition, the excess carbohydrates are also converted to fat for storage in the body resulting in obesity. b. Slows down the digestion and absorption of foods. c. Interferes with the absorption of calcium by combining with calcium to form an insoluble calcium soap. d. Cause ketosis unless adequate carbohydrate is present to complete the oxidation of fat.  VITAMINS The word "vitamin" comes from the latin word “vita”, means "life". Vitamins are organic components in food that are needed in very small amounts for growth and for maintaining good health. Everybody must eat a certain amount of vitamins to stay healthy. Vitamins are chemicals found in very small amounts in many different foods. 4. CHARACTERISTICS vitamins are required in small quantities in the diet because they cannot be synthesized by the body. Water soluble vitamins cannot be stored in human tissues. Their excess is excreted with urine. Significant amounts of fat soluble vitamins can be stored in adipose tissue and the liver. Synthetic vitamins are identical to natural vitamins. Once growth and development are completed, vitamins remain essential nutrients for the healthy maintenance of the cells, tissues, and organs  Fat soluble vitamins Vitamin RDA Sources Function Deficiency Vitamin A Men: 900mg/day Carrots, sweet potato, Supports vision, helps to see Night blindness, eye disease, Women :700mg/day apricots, eggs, fish, green in dim light, immune system, vegetables helps our cell to grow and develop Vitamin D Men: 15 mcg/day Fish oil, liver, ,provitamin in Aims in tooth and bone Rickets, Bowed legs, Women :15 mcg/day skin activated by sunlight, formation, regulate calcium egg yolk and phosphate metabolism Vitamin E Men: 15 mg/day Nuts, seeds. Almonds, wheat Reduce inflammation, Muscle weakness, visual Women :15 mg/day grem oil, sunflower oil protect blood cells, body disturbance, tissue Increase fragility of RBC Vitamin K Men: 120 mg/day Green leafy vegetables Essential in blood clotting Failure in blood coagulation Women :90 mg/day (cabbage, broccoli, spinach, vegetables oils Vitamin RDA Source Function Deficiency Thiamin Men: 1.6 Sunflower seeds, peanuts, health of the nervous Beriberi ,poor (Vitamin mg/day wheat bran, beet liver, pork, system, helps the body coordination, muscle B1) Women seafood, egg – yolk, beans to release weakness :1.5 whole grains and yeast carbohydrates during mg/day contain good amounts of metabolism thiamine. Riboflavi Men: 1.3 Organ meats, nuts, cheese, used for red blood cell ariboflavinosis., n– mg/day eggs, milk and lean meat are formation, antibody inflammation in mouth (Vitamin Women best sources of riboflavin. It is production, cell and tongue, cracks at B2) :1.1 also available in good respiration, and growth, the corners of mouth mg/day quantities in green leafy and lips. vegetables, fish, legumes, whole grains, and yogurt. Niacin Men: 16 Liver, lean meat, fish, nuts, synthesis and A deficiency of niacin (B3) mg/day cereals, legumes, asparagus, breakdown of fats, and is known as pellagra, Women :14 milk, green leafy vegetables helps to maintain which means rough mg/day and fish. A cup of coffee also healthy skin, functions skin provides 3 milligrams of as a coenzyme niacin. Vitamin RDA Sources Function Deficiency Pyridoxine Men: 1.3 brewer’s yeast, egg, chicken, carrot, maintenance of serum level of Irritability, nervousness, (Vitamin B6) mg/day fish, liver, kidney, pea, wheat germ and sodium and potassium, insomnia, anemia, general Women :1.3 walnuts. Roots and tubers, cabbage, promote red blood cell weakness, skin changes mg/day legumes, molasses, whole grains, etc. production. such as dermatitis Biotin Men: 30 Liver, kidney, egg, yolk, milk, tomatoes involved in carbohydrate and biotin deficiency include lack (Vitamin B7) µg/day lipid metabolism. of appetite, nausea, an Women :30 enlarged tongue, mental µg/day depression Folic acid Men: green vegetable, fruit, starchy required for DNA synthesis A deficiency of folate can (Vitamin B9) 400µg/day vegetables, beans, whole grains, liver, and cell growth and is lead to macrocytic, Women kidney, egg, yeast etc important for red blood cell megaloblastic anemia, :400µg/day formation, energy production diarrhea, fatigue, depression, as well as the forming of amino and mental confusion acids. Cyanocobala Men: Liver, organ meat, muscle meat, Cobalamin is required in the macrocytic, megaloblastic min (Vitamin 2.4µg/day shellfish, egg, cheese and fish metabolism of fats, proteins anemia B12) Women :2.4 and carbohydrates. µg/day Vitamin C Men: 90 green leafy vegetables, berries, citrus Vitamin C is essential for the efective bone formation mg/day fruits, guavas, tomatoes, melons, formation and maintenance of leading to retardation of Women :75 papayas, etc. intercellular cement growth. mg/day substances such as bone  MINERALS inorganic element needed by the body for the following functions: build tissues regulate body fluids assist in body functions help form body structures remains as ash when food is burned Classification of minerals major minerals - required in amounts greater than 100mg a day - sometimes called “macrominerals” trace minerals - required in the diet in amounts lesser than 100mg a day - sometimes called “microminerals” MIneral Sources Function Deficiency Calcium (Ca2+) Milk, cheese, sardines, salmon, some Development of bones and teeth, Osteoporosis, Osteomalacia Rickets ,Tetany dark green leafy vegetables Transmission of nerve impulses, Retarded growth, Poor tooth and bone formation Blood clotting ,Normal heart action ,Normal muscle activity Phosphorus (P) Milk, cheese, lean meat, poultry, fish, Development of bones and teeth Poor tooth and bone formation Weakness , whole-grain cereals, legumes, nuts Maintains normal pH of the blood Constituent of all body cells Potassium (K+ Oranges, bananas, dried fruits, Contraction of hypokalemia muscle weakness confusion ) vegetables, legumes, milk, cereals, muscles,Maintenance of fluid abnormal heartbeat Toxicity: hyperkalemia meat balance ,Transmission of nerve potentially life-threatening irregular heartbeat impulses ,Regular heart rhythm Cell metabolism Sodium (Na+ ) Table salt, beef, eggs, poultry, milk, Maintenance of fluid Deficiency: nausea exhaustion muscle cramps cheese, Soy sauce, moderate amounts balance,Transmission of nerve Toxicity: hypertension edema in breads and vegetables, large impulses,Acid-base balance amounts in processed foods ,Muscle contraction Chloride (Cl- ) Table salt, eggs, seafood, milk Gastric Regulates acid-base balance in the Imbalance in gastric acidity Imbalance in blood acidity body Maintains fluid and electrolyte pH Nausea Exhaustion balance Formation of hydrochloric acid Iron (Fe+ ) Muscle meat Poultry Shellfish Liver Transports oxygen and CO2 anemia Legumes Dried fruits Whole grain or Hemoglobin ,formation Component enriches breads and cereals Dark of cellular enzymes essential for green and leafy vegetables Molasses energy production