HNF 122- Carbohydrates-CHO
2 MAJOR CLASSES of CHO
Simple CHO Complex CHO
CARBOHYDRATES
primary source of energy
most abundant of the energy requirements
Least expensive
CHO rich foods grow easily in most climates
Generally easy to digest
In poor areas of the world where food is scarce
CHO provide as much as 80-100% of calories
SOURCE OF CHO
Photosynthesis among plants produce glucose
6 CO2 + 6 H2O+ energy -- C6H12O6 + 6 O2
GLUCOSE= most abundant CHO in nature
oOften linked together and are stored in
the form of starches
FUNCTIONS
SOURCE OF ENERGY
o1g CHO== 4 kCal
oCHO is primary fuel for central nervous
system
PROTEIN-SPARING ACTION
oWhen there is enough CHO, protein is
spared
(50-100g/day) recommended
intake of CHO
oLack of CHO Gluconeogenesis
Conv. of Protein Glucose
PREVENTS KETOSIS
oKetosis= ability of food to produce fat
derivatives
oGlucogenesity = ability of food to
produce glucose
oAntiketogenic=Glucogenic
Inadequate amt of consumed CHO Large amount of
FAT is metabolized for energy Fat oxidation in cells is
not compete ketones are produced, acts as glucose
Ketones are acids that accumulate in the blood
and urine, which can upset the acid-base
balance which causes Ketosis or Ketoacidosis
Ketosis symptoms: weakness, dizziness, tunnel
vision, fatigue, panting, strange breath
Diabetic Ketoacidosis symptoms:
unconsciousness, coma, and death
CONSTITUENTS OF BODY COMPOUNDS
oGlucuronic acid in liver acts as
detoxifying agent
oHyaluronic acid forms the matrix of
connective tissues
oHeparin prevents blood clotting
oGalactose and glucose in the
cerebrosides are constituent of brain
and nerve tissues
PROVIDE FIBER IN DIET
oCreates soft, bulky stool, that moves
quickly through the large intestine
FOOD SOURCES
Cereal grains, vegetables, fruits, and sugars,
milk
CLASSIFICATIONS
I. Carbohydrates
a. Simple Carbohydrates
i. Monosaccharides
1. Simplest form of CHO
2. Aka simple sugars
3. Glucose is most abundant
monosaccharide and the
most important nutritionally
ii. Disaccharides
1. 2 monosaccharides joined by
covalent bonds
2. Sucrose= most significant,
nutritionally
a. Approx. 1/3 of total
dietary carbohydrate in
an average human diet.
