Carbohydrates
Dr.Noor Al-Tamimi
Introduction.
Definitions,
Classification,
And
Requirements
Of
Carbohydrate.
Functions,
Sources,
Storage
And Utilization
Recommended
Daily
Intake
Carbohydrate
Deficiency
Health
Implications
Introduction
🠶
Carbohydrates
are
the
most
abundant
organic
substances
on
Earth,
comprising
approximately
70%
of
plant
structure.
They
are
the
main
source
of
the
body’s
energy.
🠶
Sugars,
starches,
and
fiber
are
the
main
forms
in
which
carbohydrates
occur
in
food.
Starches
and
sugars
are
the
major
source
of
body
energy.
They
are
the
cheapest
and
most
easily
used
form
of
fuel
for
the
body.
Fibrous
materials
prov
i
de
bu
l
k
an
d
a
i
d
d
i
gest
i
on
.
🠶
What’s
most
important is the type of carbohydrate you choose to eat because some sources are
healthier than others. The amount
of
carbohydrate in the diet – high
or
low –
is
less important
than the
type
of
carbohydrate in the
diet.
🠶
Many people are confused about carbohydrates,
but
keep in
mind
that
it’s
more
important to
eat
carbohydrates
from healthy
foods than to follow a strict diet
limiting or
counting the number
of
grams
of
carbohydrates
consumed.
🠶
The healthiest
sources
of
carbohydrates
—unprocessed
or
minimally processed whole grains,
vegetables,
fruits
and
beans—.
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,
interfere
with
weight
loss,
and
promote
diabetes
and
heart
disease.
🠶
Although
most
carbohydrates
occur
in
plant
foods,
a
few
are
of
animal
origin.
These
include
glycogen,
which
is
stored
in
the
liver
and
muscle
as
a
small
reserve
supply,
and lactose (a
sugar
found
in milk).
🠶
Carbohydrates:
are macronutrients they contain carbon,
hydrogen
and
oxygen.
Carbohydrate one of the basic food groups, are important
to
a
healthy diet.
FUNCTIONS,
SOURCES,
STORAGE
AND
UTILIZATION
Function
o
f
carbohydrates
1.
Energy
Source
carbohydrates
are
the
most
economical
and
efficient
source
of
energy,
each
gram
of
carbohydrate,
as
starch
or
sugar,
provides
4
kcal/g.
2.
Protein-Sparing
Action
carbohydrate
prevent
protein
from
being
used
as
an
energy
source
and
enable
fat
metabolism.
3.
Metabolic
Functions
under
normal
conditions,
the
tissues
of
the
central
nervous
system
(especially
the
brain)
can
use
only
glucose
as
an
energy
source.
Muscles
can
use
either
glucose
or
fats
as
fuel.
Body
fat
is
used
by
the
muscles
only
during
physical
activity
varying
from
walking
up
stairs
to
lifting
weights.
4.
Blood
Glucose
all
forms
of
carbohydrate
except
fiber
eventually
are
broken
down
by
the
body
to
glucose.
Glucose
is
the
form
of
sugar
found
in
the
blood,
and
its
cont
rol
a
t
normal
bloo
d
le
v
els
i
s
i
mpor
t
an
t
t
o
heal
t
h
.
5.
Dietary
fiber
acts
like
a
sponge
and
absorbs
water.
It
helps
smooth
movement
of
food
waste
through
the
digestive
tract
and
the
soft,
bulky
stools
are
comfortably
eliminated.
Sources:
The
major
food
sources
of
carbohydrate
are
plants
which
vary
in
the
amounts
of
sugar
and
starches
they
provide.
Milk
and
milk
products
containing
lactose
are
the
only
significant
animal
sources
of
carbohydrates.
Food
sources
of
carbohydrate
include
🠶
cereal
grains,
🠶
fru
i
ts,
vegetab
l
es,
🠶
nuts,
🠶
milk,
🠶
sweets.
Storage
In
general,
carbohydrate
stores
in
the
body
are
small.
Carbohydrate
in
excess
of
the
body’s
energy
needs
is
stored
in
limited
amounts
in
the
liver
and
muscle.
Most
excess
is
converted
to
fat
and
stored
as
such.
Less
than
one
pound
is
stored
as
glycogen.
This
amount
can
furnish
energy
for
12
to
2
4
hou
r
s
.
Utilization
:
Utilization
in
the
Body
the
glucose
formed
by
the
digestion
of
the
starch
and
sugar
is
absorbed
mainly
into
the
blood
through
the
walls
of
the
intestine
and
carried
to
the
liver.
The
glucose
thus
absorbed
helps
to
maintain
the
glucose
level
in
blood
and
the
glycogen
stores
in
the
m
u
scl
e
an
d
the
l
i
v
er
.
W
h
en
e
v
e
r
w
e
ne
e
d
energ
y
,
t
he
glycog
en
i
s
br
o
ken
down
to
glucose
which
is
oxidised
and
the energy
produced
is
used
by
the
body.
Any
excess
glycogen
is
converted
to
fat.
Recommen
d
ed
Dai
l
y
I
n
take
🠶
Recommended
Dietary
Allowance
(RDA)
A
minimum
of
100g
carbohydrates
are
needed
in
the
diet to
ensure
the
efficient
oxidation
of
fats.
Most
diets supply
more
than
this
amount.
If
the
carbohydrate
foods
are
consumed
in
excess
of
the
body’s
need,
the
excess
is
converted
into
fat
and
is
stored
as
reserve.
No
daily
allowance
has
been
fixed
for
carbohydrates.
🠶
As
it
is
the
cheapest
source
of
food
energy,
it
supplies
up
to
80
per
cent
of
the
calories
in
the
low-cost
diets.
If
the
proteins
supply
about
10
per
cent
of
the
calories,
fat
20
per
cent,
then
carbohydrates
must
supply
the
remaining
70
per
cent
calories
.
Ca
r
bohy
d
r
a
te
deficiency
Not
getting
enough
carbs
can
cause
problems.
Without
sufficient
fuel,
the
body
gets
no
energy
.
Additionally,
without
sufficient
glucose,
the
central nervous system
suffers,
which
may
cause
dizziness
or
mental
and
physical weakness
. A deficiency
of
glucose,
or
low
blood
sugar,
is called
hypoglycemia
.
HEALT
H
IMPLICATI
O
NS
Health
risks
are
associated
with
excessive
sugar
consumption,
but
it
is
difficult
to
make
positive
correlations
between
sugar
consumption
and
the
development
of
many
diseases
that
have
been
linked
to
it.
🠶
Obesity
—Sugar
is
often
named
as
being
the
cause
of
obesity.
If
persons
are
obese,
they
certainly
have
consumed
excess
calories.
🠶
C
a
r
di
o
v
ascul
a
r
disease
—
Ex
cept
for
cer
tai
n
t
ype
s
of
l
ipid
d
i
sor
der,
i
n
w
h
i
c
h
an
in
d
iv
i
d
u
a
l
e
x
h
ibi
t
s
abnormal
glucose
tolerance
along
with
an
elevation
of
blood
triglycerides.
🠶
Diabetes
—The
cause
of
the
malfunction
of
the
pancreas
is
not
known,
but
heredity
plays
a
role
as
well
as
obesity.
🠶
Dental
caries
—Carbohydrates,
especially
sugar,
play
a
role
in
tooth
decay.
🠶
Cancer
🠶
Fiber
—Low-fiber
diets
are
believed
to
play
a
major
role
in
the
onset
of
diverticulosis
and
may
contribute
t
o
append
i
c
i
t
i
s
.
The functions, sources, storage, and utilization of carbohydrates, as well as the recommended daily intake and health implications of carbohydrate deficiency.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
You are allowed to download the files provided on this website for personal or commercial use, subject to the condition that they are used lawfully. All files are the property of their respective owners.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.
E N D
Presentation Transcript
Introduction. Definitions, Classification, And RequirementsOf Carbohydrate. Functions, Sources, StorageAnd Utilization Recommended Daily Intake Carbohydrate Deficiency HealthImplications
Introduction ? Carbohydrates are the most abundant organic substances on Earth, comprising approximately 70% of plant structure. They are the main source of the body s energy. ?Sugars, starches, and fiber are the main forms in which carbohydrates occur in food. Starches and sugars are the major source of body energy. They are the cheapest and most easily used form of fuel for the body. Fibrous materials provide bulk and aid digestion.
? Whats most important is the type of carbohydrate you choose to eat because some sources are healthier than others. The amount of carbohydrate in the diet high or low is less important than the type of carbohydrate in the diet. ? Many people are confused about carbohydrates, but keep in mind that it s more important to eat carbohydrates from healthy foods than to follow a strict diet limiting or counting the number of grams of carbohydrates consumed. ? The healthiest sources of carbohydrates unprocessed or minimally processed whole grains, vegetables, fruits and beans . 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, interfere with weight loss, and promote diabetes and heart disease.
? Although most carbohydrates occur in plant foods, a few are of animal origin. These include glycogen, which is stored in the liver and muscle as a small reserve supply, and lactose (a sugar found in milk). ? Carbohydrates: are macronutrients they contain carbon, hydrogen and oxygen. Carbohydrate one of the basic food groups, are important to a healthy diet.
Forms of Carbohydrates Main Food Sources Glucose Fructose Galactose Fruits, honey, corn syrup Fruits, honey Milk Monosaccharides Sucrose Lactose Maltose Pectin Glycogen Starch and dextrin Cane and beet sugar Milk and milk products Malt products, some breakfast cereals Fruits Meats and sea-food Cereals, grains, legumes & tubers Disaccharides Polysaccharides vegetables Stalks and leaves of vegetables, Outer Cellulose covering of seeds
FUNCTIONS, SOURCES, STORAGE AND UTILIZATION
Functionof carbohydrates 1. Energy Source carbohydrates are the most economical and efficient source of energy, each gram of carbohydrate, as starch or sugar, provides 4 kcal/g. 2. Protein-Sparing Action carbohydrate prevent protein from being used as an energy source and enable fat metabolism. 3. Metabolic Functions under normal conditions, the tissues of the central nervous system (especially the brain) can use only glucose as an energy source. Muscles can use either glucose or fats as fuel. Body fat is used by the muscles only during physical activity varying from walking up stairsto lifting weights. 4. Blood Glucose all forms of carbohydrate except fiber eventually are broken down by the body to glucose. Glucose is the form of sugar found in the blood, and its control at normal blood levels isimportant to health. 5. Dietary fiber acts like a sponge and absorbs water. It helps smooth movement of food waste through the digestive tract and the soft, bulky stools are comfortably eliminated.
Sources: The major food sources of carbohydrate are plants which vary in the amounts of sugar and starches they provide. Milk and milk products containing lactose are the only significant animal sources of carbohydrates. Food sources of carbohydrate include ? cereal grains, ? fruits,vegetables, ?nuts, ?milk, ? sweets.
Storage In general, carbohydrate stores in the body are small. Carbohydrate in excess of the body s energy needs is stored in limited amounts in the liver and muscle. Most excess is converted to fat and stored as such. Less than one pound is stored as glycogen. This amount can furnish energy for 12 to 24 hours.
Utilization: Utilization in the Body the glucose formed by the digestion of the starch and sugar is absorbed mainly into the blood through the walls of the intestine and carried to the liver . The glucose thus absorbed helps to maintain the glucose level in blood and the glycogen stores in the muscle and the liver. Wheneverwe need energy, the glycogen isbroken down to glucose which is oxidised and the energy produced is used by the body. Any excess glycogen isconverted to fat.
Recommended Daily In take ? Recommended Dietary Allowance (RDA) A minimum of 100gcarbohydrates are needed in the diet to ensure the efficient oxidation of fats. Most diets supply more than this amount. Ifthe carbohydrate foods are consumed in excess of the body s need, the excess is converted into fat and is stored as reserve. No daily allowance has been fixed for carbohydrates. ? As it is the cheapest source of food energy, it supplies up to 80 per cent of the calories in the low-cost diets. If the proteins supply about 10 per cent of the calories, fat 20 per cent, then carbohydrates must supply the remaining 70 per cent calories.
Carbohydrate deficiency Not getting enough carbs can cause problems. Without sufficient fuel, the body gets no energy. Additionally, without sufficient glucose, the central nervous system suffers, which may cause dizziness or mental and physical weakness. A deficiency of glucose, or low blood sugar, is called hypoglycemia.
HEALTHIMPLICATIONS Health risksare associated with excessive sugar consumption, but it is difficult to make positive correlations between sugar consumption and the development of many diseases that have been linked to it. Obesity Sugar isoften named as being the cause of obesity. Ifpersons are obese, they certainly have ? consumed excess calories. Cardiovascular disease Except for certain types of lipid disorder, in which an individual exhibits ? abnormal glucose tolerance along with an elevation of blood triglycerides. Diabetes The cause of the malfunction of the pancreas is not known, but heredity plays a role as well ? as obesity. Dental caries Carbohydrates, especially sugar, play a role in tooth decay. ? Cancer ? Fiber Low-fiber diets are believed to play a major role in the onset of diverticulosis and may contribute ? to appendicitis.
