Section 1
Fundamentals of Nutrition
Copyright © 2003 Delmar Learning, a Thomson Learning company
Chapter 4
Carbohydrates
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Objectives
▪ Identify the functions of carbohydrates
▪ Name the primary sources of
carbohydrates
▪ Describe the classification of
carbohydrates
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Facts
Primary source of energy for the body.
Least expensive and most abundant of the
energy nutrients.
Named for the chemical elements they are
composed of—carbon, hydrogen, and
oxygen.
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Functions
▪ Provide energy
▪ Protein-sparing
action
▪ Normal fat
metabolism
▪ Provide fiber
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Providing Energy
Each gram of carbohydrate provides 4
kcal.
A body needs a constant energy supply.
A half day’s supply of carbohydrates is
stored in the liver and muscles for use as
needed.
Stored form is called glycogen.
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Protein-Sparing Action
The primary function of proteins is to build
and repair tissues.
When enough carbohydrates (at least 50-
100 g/day) are ingested, protein is spared.
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Normal Fat Metabolism
Without an adequate supply of
carbohydrates, fat is metabolized to meet
energy requirements.
Ketones are produced as a byproduct of fat
metabolism.
Ketosis may result.
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Stop and Share
With a partner role-play the following:
A patient asks the nurse about starting a
high-protein, low-carbohydrate diet.
How should the nurse respond?
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Stop and Share
Carbohydrates are necessary for energy.
Lack of adequate carbohydrate intake may
result in ketosis (a condition in which
acids, called ketones, accumulate in the
blood).
Protein is best used for building and
repairing body tissues.
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Providing Fiber
Dietary fiber is found in grains, vegetables,
and fruits.
Recommended intake is 20-35 g/day.
Fiber lowers blood glucose levels; may
prevent some colon cancers; and helps
prevent constipation, hemorrhoids, and
diverticular disease by softening stool.
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Food Sources
Principal sources of carbohydrates are
plant foods:
• Cereal grains
• Vegetables
• Fruits
• Nuts
• Sugars
The only substantial animal source is milk.
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Classification
Monosaccharides
• Simple sugars
Disaccharides
Polysaccharides
• Complex carbohydrates
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Monosaccharides
Simplest form of carbohydrates
Absorbed directly into bloodstream from
the small intestine
Glucose, fructose, galactose
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Monosaccharides
Glucose
• Also called dextrose
• All other forms are converted to glucose
for eventual metabolism
• Berries, grapes, sweet corn, corn syrup
• Central nervous system, red blood cells
and brain use only glucose as fuel
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Monosaccharides
Fructose
• Also called levulose or fruit sugar
• Ripe fruits, honey, soft drinks
• Sweetest of all the monosaccharides
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Monosaccharides
Galactose
• Product of digestion of milk
• Not found naturally
• Source is lactose
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Disaccharides
Pairs of monosaccharides
Must be changed to simple sugars by
hydrolysis before absorption
Sucrose, maltose, and lactose
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Disaccharides
Sucrose
• Composed of glucose and fructose
• Form of carbohydrate present in
granulated, powdered, and brown sugar,
and in molasses
• One of the sweetest and least expensive
sugars
• Sources: sugar cane, sugar beets, maple
syrup, candy, jams and jellies
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Disaccharides
Maltose
• Intermediary product in the hydrolysis of
starch
• Also created during the fermentation
process that produces alcohol
• Found in some infant formulas, malt
beverage products, and beer
• Less sweet than glucose or sucrose
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Disaccharides
Lactose
• Sugar found in milk
• Distinct from other sugars in that it is not
found in plants
• Helps body absorb calcium
• Less sweet than monosaccharides or other
disaccharides
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Stop and Share
Your patient complains of bloating,
abdominal cramps, and diarrhea after
drinking milk or consuming a milk-based
food such as processed cheese.
What is the likely cause of these
symptoms?
What causes this condition?
What recommendations can be made?
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Stop and Share
Lactose intolerance is the likely cause.
Caused by insufficient lactase, the enzyme
required for digestion of lactose.
Low-lactose milk products can be used
instead of regular milk.
Lactase-containing products are also
available.
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Polysaccharides
Complex carbohydrates
Compounds of many monosaccharides
Important polysaccharides in nutrition:
• Starch
• Glycogen
• Fiber
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Polysaccharides
Starch
• Found in grains and vegetables
• Storage form of glucose in plants
• Supplies energy over a longer period of
time because it takes the body longer to
digest polysaccharides than
monosaccharides or disaccharides
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Polysaccharides
Glycogen
• Sometimes called animal starch because it
is the storage form of glucose in the body
• Hormone glucagon helps liver convert
glycogen to glucose as needed
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Polysaccharides
Fiber
• It is indigestible because it cannot be
broken down be digestive enzymes
• Insoluble: does not readily dissolve in
water (cellulose, hemicellulose, lignins)
• Soluble: dissolves in water (gums,
pectins, some hemicellulose, mucilages)
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Polysaccharides: Sources
Starch Glycogen
• Cereals, grains, • Glucose stored
potatoes, corn, in liver and
beans, yams muscles
Cellulose
Dextrins
• Wheat bran,
• Starch whole-grain
hydrolysis cereals, fruits,
green and leafy
vegetables
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Digestion and Absorption:
Monosaccharides
Simple sugars absorbed directly into
bloodstream
Carried to the liver; fructose and galactose
changed to glucose
Glucose carried to cells
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Digestion and Absorption:
Disaccharides
Enzymes sucrase, maltase, lactase convert
sucrose, maltose, lactose to simple sugars.
Simple sugars absorbed directly into
bloodstream
Carried to the liver; fructose and galactose
changed to glucose
Glucose carried to cells
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Digestion and Absorption:
Polysaccharides
More complex; digestibility varies
Cellulose wall broken down, starch
changed to intermediate product dextrin,
then maltose, and finally glucose
Starch digestion begins in mouth where the
enzyme salivary amylase begins to change
starch to dextrin
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Metabolism
Islets of Langerhans in pancreas secrete
insulin
Insulin is the hormone that controls glucose
metabolism
Impaired or absent insulin secretion results
in high blood glucose level (hyperglycemia)
Low blood glucose level (hypoglycemia)
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Dietary Requirements
Food and Nutrition Board of the National
Research Council recommends:
• Half of one’s energy requirement should
come from carbohydrates
• Complex carbohydrates preferred
• Weight loss and fatigue can result from a
diet deficient in carbohydrates
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Stop and Share
Solve the following problem:
A patient’s total energy requirement is
2,000 kcal a day. How many grams of
carbohydrate does this patient need per
day?
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Stop and Share
If a patient’s total energy requirement is
2,000 kcal/day; ½ of these should be from
carbohydrates. 2,000 2 = 1,000 kcal
To figure out how many grams are needed,
divide 1,000 by 4 (4 calories per gram of
carbohydrate).
1,000 kcal 4 kcal/g = 250 grams
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Conclusion
Carbohydrates provide energy.
They should be the major source of energy.
These nutrients spare protein, maintain
normal fat metabolism, and provide fiber.
Excessive carbohydrate intake may lead to
obesity, dental caries, and digestive
disturbances.
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