RAY ANTHONY B.

BANZON

BSN/2/B

CARBOHYDRATES or also called saccharides (sugars) are organic compounds abundant in plants and widespread in nature. They are synthesized from water and CO2 photosynthesis. The human body needs About 50-60 percent of energy from carbohydrates.
Chemical Nature: Carbohydrates contain carbon, hydrogen and oxygen. It has a ratio of 2:1 thus the hydrated carbon making it carbohydrate. It is a polyhydric aldehyde and ketone which has a formula of CnH2nOn with the simplest form of C6H12O6 as glucose Classification: Complexity: Monosaccharides one sugar unit A. Hexoses 1. Glucose dextrose or grape sugar. Found in grapes, corn, honey and fruits. 2. Fructose sweetest of all sugars. Found in honey and ripe fruits. 3. Galactose hydrolysed from lactose. Not found free in nature. B. Sugar Alcohols 1. Mannitol yields 2cal/gm. Found in Trees, shrubs and mannosans 2. Sorbitol yields 4cal/gm. Found in Fruits C. Pentoses 1. Ribose and Ribulose found in nucleic acids of meats and seafoods. Disaccharides 1. Sucrose cane sugar or beet sugar. Most common table sugar, molasses 2. Maltose malt sugar. Derived from digestion of starch. 3. Lactose milk sugar. Found in milk Oligosaccharides Polysaccharides 1. Starch worlds most abundant and cheap form of carbohydrate. 2. Dextrin intermediate product of starch digestion 3. Glycogen animal starch.

Dietary Fiber is also called as roughage, the indigestible part of food which acts as a broom and provides bulk to promote good intestinal peristalsis. FUNCTIONS OF CARBOHYDRATES:
1. As a source of energy: Carbohydrates are mainly utilized by the body of The main function of carbohydrate is to supply energy for the body processes. A greater part of the energy in the diet (more than 50-60%) is supplied by carbohydrates. Some of the carbohydrates are immediately utilized by the tissues and the remaining is stored as glycogen in the liver and muscles and some are stored as adipose tissues for future energy needs. 2. Protein-sparing action: fulfilling the major part of the energy needs, thus sparing protein for tissue building and repairing. The first physiological demand of the body is the need for energy, which must be satisfied before the nutrients are used for other functions. So, this function of carbohydrates to spare protein for its primary purpose of body building and repair of tissues is an important one. 3. Essential for Fat Oxidation:

RAY ANTHONY B. BANZON

Even though fat yields twice as much as energy as carbohydrate for unit weight, carbohydrate is essential for oxidation of fats. The common expression that 'fat burns in the fire of carbohydrates' is used to emphasize that in absence of carbohydrates, fats cannot be oxidised by the body to yield energy. Recent studies have shown that oxalacetic acid, a breakdown product of carbohydrate is essential for the oxidation of acetate, which is the breakdown product of fats. In the absence of oxaloacetic acid acetate is converted into ketone bodies, which gets accumulated in the body and the person suffers from 'Ketosis'- a toxic condition of the body. Ketosis occurs in diabetes, where the cells cannot utilise

BSN/2/B
carbohydrates and in starvation, where the cells must use fat stores in the body as a source of energy. 4. Role in gastro-intestinal function: Carbohydrates play an important role in the gastro-intestinal functions of mammals. Lactose promotes the growth of certain desirable bacteria in the small intestine which brings about the synthesis of certain B-complex Vitamins. Lactose also enhances the absorption of calcium. Cellulose provides fiber and bulk which helps in the stimulation of the peristaltic movements of the gastrointestinal tract.

SOURCES OF CARBOHYDRATES Sugars

Sugars in the form of sucrose, fructose, lactose and maltose are highly refined sources of carbohydrate. Bread

Bread, pasta, flour and products made from flour are good carbohydrate sources. Soy flour is much lower in carbohydrates but still contains 28 grams of carbohydrates per cup. Grains

Whole and processed grains---such as rice, quinoa, barley, buckwheat, bulgur, millet, farina and oats---are all good carbohydrate sources. Fruits and Vegetables

Fruits and vegetables contain carbohydrates in varying amounts. Sweet fruit and starchy vegetables---such as potatoes, carrots, corn and beans---are moderately high in carbohydrates. Fruits and vegetables---such as tomatoes, squash and green peas--contain moderate amounts of carbohydrates, and leafy green vegetables contain only trace amounts. Trace Carbohydrates

Carbohydrates are found in varying amounts in processed foods, condiments, luncheon meats, and sugar-cured ham and bacon. Even items marked "sugar free" can contain significant amounts of carbohydrates.

RECOMMENDED DAILY INTAKE The total caloric intake provided by carbohydrates in the diet should be about 50-60%. In practical dietary planning, it is better to supply foods that provide not only carbohydrates, but also traces of protein, vitamins and minerals.