Nutirition Presentation

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FUNCTIONS OF CARBOHYDRATES

Provides EnergyNutrient Function

Provides Fiber

Naturally occuring sweeteners

Protein- sparing effect

Sole energy for brain and nerve tissues


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GLYCOGEN: STORINGCARBOHYDRATES

Carbohydrate stored in theliver and in the muscles

Muscles = 150 grams(600calories)

Liver = 90 grams (360

calories)

oGLYCOGENESIS


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METABOLISM

Primary Aspect : maintainanceof Blood Glucose level ( 70-

120 mg/dl)Dietary starches, simplecarbohydrates, glycogen,

metabolites (lactic and pyruvicacid)

GLYCOGENOLYSIS


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DISACCHARIDES

1. SUCROSE

formed from the pairing of units ofglucose and fructose

table sugar

An additive in commerciallyprocessed sweeten fruit drinks

SOURCES: sugar cane, sugarbeets, fruits


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2. MALTOSE

Two units of glucose are linked

malt sugar

Available when grains are aboutto germinate and the plant starchis broken down to maltose

DIASTASEBeer production, other malt

beverages


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Contn.

3. DEXTROSE

glucose produced after the hydrolysisof cornstarch

Commonly used in food production

4. LACTOSE

milk sugar7.5% =humans milk

4.5 % = cows milk

composed of Glucose and galactose


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Contn..

5. HONEY

Made from plant nectar

Contains vitamins, minerals,

flavanoids and phytochemicals1 tbp 64 kcal ; 1 tbp table sugar

= 46 kcal


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6. HIGH FRUCTOSE CORN SYRUPIntensely sweet

Manufactured enzymatically by

changing glucose in cornstarch tofructose

Added to canned and frozen fruits

Penetrates fruits easily andpreserves the natural form, flavorand color


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POLYSACCHARIDES

Complex carbohydrates

Many units of monosaccharide heldtogether by different kinds of chemical

bonds1. STARCH

Worlds most abundant and cheap formof carbohydrate

Storage form of carbohydrate in plant

SOURCES: grains, legumes, vegetablesand fruits


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CONTN:

Complete hydrolysis of Starch =yields Glucose

Partial Hydrolysis = yieldsDEXTRIN and MALTOSE

DEXTRIN = intermediate productof starch digestion

= can be digested into Glucose byenzyme called ISOMALTASE


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2. FIBERS

Consists of substances in plantfoods including carbohydrates andlignin that, for the most part,

cannot be digested by humans.Cannot be broken down by Human

digestive enzymes; doesnt providenutrients and kcal

Provides bulk that thickens chymeand eases the work of GI musclesthat regulate movement of food

mass (BROOM)


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HEALTH EFFECTS

Prevents the following:

1. Obesity

2. Constipation3. Diverticular Disease

4. Colon Cancer

5. Heart Disease

6. Diabetes Mellitus


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Food sources:

Wheat and wheat products-wheatbread, wheat bran, whole wheat pasta,wheat flour

Vegetables

Seeds, popcorn

Nuts, peanut butter

Whole grains oatmeal

Fruits apples, citrus fruits, bananas,pears , grapes

Corn, carrots


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Food sources

About2g/serving

About3g/serving

About4g/serving ormore

Apricot Apple with skin Baked beans

Banana Corn Bran cereals

Blueberries Orange Kidney beansBroccoli Pears Lentils

Carrot Peas Navy beans

Cauliflower Potatoes with

skin

Whole wheat

spaghettiGrapefruit Raisins

Oatmeal Shredded wheatcereal

Peach Strawberries


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fats

Refers to the chemical groupcalled LIPIDS

Composed of C,H,O ; insoluble inwater

3 Classifications:

1. Fats ( triglycerides)

2. Fat-related substances ofphospholipids

3. Sterols

o FUNCTIONS :


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FOOD FUNCTIONS

1. SOURCE OF ENERGY

2. PALATIBILITY

3. SATIETY AND SATIATION

4. FOOD PROCESSING

. EMULSIFIER = a substance that works bybeing soluble in water and fat at the sametime

5. NUTRIENT SOURCE

. Some fats contain or transport the fat-soluble nutrients of Vit. ADEK and essential

fatty acids


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Regulates body functions such as

1. BP

2. Blood clotting through plateletaggregation

3. Gastric acid secretions

4. Muscle secretions

. DEFICIENCY

1. Lesions

2. Scaliness


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2. PHYSIOLOGIC FUNCTIONS

1.

STORED ENERGY2. ORGAN PROTECTION

3. TEMPERATURE REGULATOR

4. INSULATION


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VITAMINS

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