CARBOHYDRATES
is oxidized in the cells to release energy
 Organic compounds (saccharides-starches and
sugars) composed of carbon, hydrogen, and
oxygen.
 They provide the major source of energy for the
body, or as much as 80-100% of calories
 Originally called saccharides, a Greek word,
meaning sugars.
Classification of Carbohydrates
Carbohydrates are divided into three groups, according
to complexity of molecules and the number of sugar
units in its chemical nature:
1. monosaccharides (one sugar unit)
2. disaccharides (hydrolyzed into two sugar units)
3. polysaccharides (oligosaccharides- 3-10 sugar
units, polysaccharides- more than 10 suar units)
According to digestibility:
1. Digestible- sugars, starches, dextrin, glycogen
2. Partially Digestible- galactogens, mannosans,
inulin and pentosans
3. Indigestible- cellulose and hemicellulose
ONLY THE DIGESTIBLE CARBOHYDRATES, SUGARS AND
STARCHES, SUPPLY ENERGY
INDIGESTIBLE CARBOHYDRATES, LIKE THE DIETARY
FIBER (CELLULOSE, HEMICELLULOSE) ARE NOT BROKEN
DOWN IN THE INTESTINES INTO GLUCOSE DUE TO LACK
OF SPECIFIC ENZYMES, THEREFORE THEY DO NOT YEILD
ENERGY
MONOSACCHARIDES
 also called as simple sugars, are the simplest
form of carbohydrates.
 One sugar unit
 They are sweet and require no digestion, and can
be absorbed directly into the bloodstream from
the small intestine.
1. GLUCOSE
 Also known as dextrose or grape sugar, the most
important sugar in the human metabolism
 It is formed from starch digestion
 Also referred as the circulating carbohydrate
 All other sugars are converted into glucose and it
 Only glucose can provide energy for the brain,
nerve cells and developing red blood cells.
 When a person does not reload used up glycogen
stores, body proteins are dismantled allowing
glucose to fuel this special cell, which is called
gluconeogenesis.
 If CHO are consumed than what is needed, the
liver breaks it into smaller molecules to form fat
and travels to fatty tissue for storage
2. FRUCTOSE (LEVULOSE)
 Sweetest of simple sugars
3. GALACTOSE
 not found in free foods
 Produced from lactose (milk sugar) by digestion,
and is converted into glucose in the body
 Some infants are born with the inability to
metabolize galactose- Galactosemia
DISACCHARIDES
 Made up of 2 monosaccharides
 Sweet, and, unlike monosaccharides, they must
be converted to simple sugars by hydrolysis
before they can be absorbed.
1. Sucrose (ordinary table sugar- granulated, powdered,
brown)
 Processed from cane or beet sugar
 Composed of glucose and fructose and are
converted upon digestion
2. Lactose (milk sugar)
 Found in milk and milk products except cheese
 Converted into glucose and galactose in
digestion and is less soluble and less sweet than
sucrose
 Remains in the intestine longer than other
sugars, and encourages growth of certain useful
bacteria
 Some people suffer from lactose deficiency,
instead of being hydrolyzed in the small intestine
to glucose and galactose, lactose passes to the
colon and is fermented by bacteria. If
 fermentation is limited, it has a laxative effect,
but if excessive, diarrhea will result.
3. Maltose
 Not found in free foods but is produced by the
hydrolysis of starch and is converted into glucose
during digestion
 Can be found in infant formulas, beer, malt
beverage products
POLYSACCHARIDES
 Composed of many molecules of simple sugars,
thus known as Complex Sugars.
1. Starch
 Most significant polysaccharide in human
nutrition
 Converted entirely into glucose upon digestion
 More complex than sugars, thus requiring a
longer time to digest, and supplies energy over a
longer period of time.
2. Dextrin
 Not found in free foods, but an intermediate
product of starch digestion, or partial hydrolysis
of starch.
3. Glycogen (animal starch)
 Formed from glucose and stored in liver and
muscle tissue
 The hormone glucagon helps the liver convert
glycogen into glucose every time the body needs
energy
 Converted into glucose upon digestion
 Found mainly in meat and
DIETARY FIBER
 Also called roughage, which is the indigestible
part of the food
 Derived from plant sources and contains
polysaccharides such as cellulose, hemicellulose,
ligins (non-soluble), pectin, gums, and mucilages
(soluble). The most well-known dietary fiber is
cellulose.
 All these are complex carbohydrates that cannot
be digested by man due to lack of enzymes.
 Provides bulk, and acts as broom in our digestive
tract to prevent constipation
FUNCTIONS OF CARBOHYDRATES IN THE BODY
1. Chief Source of Energy
 Body cells require a steady and constant supply
of energy, mainly as glucose and its immediate
products.
 Although fat is also a fuel, it is in storage form,
and not immediately available.
2. Cheap and Main Energy Food
3. Protein Sparer
 Energy need of the body is given first priority
over body-building needs, if carbohydrate foods
are not adequately supplied, protein will be
catabolized to provide heat and energy instead
of being used for building and repairing tissues.
4. Regulator of Fat Metabolism
 Prevent incomplete oxidation of fat. If energy is
not sufficiently supplied by carbohydrate
sources, fat catabolism is excessive at a rate the
body cannot handle such that ketone bodies
accumulate and acidosis occurs.
5. Sole Energy Source for the Brain and Nerve Tissues
 The nerve and the brain tissues utilize only
glucose for energy
6. Storage form of Energy as Glycogen
 Provide immediate source of energy
 Can be stored in liver and muscles
7. Regulator of Intestinal Peristalsis and Provider of Bulk
 Fiber, cellulose, and indigestible polysaccharides
acts as a broom and regulates intestinal
peristalsis.
CARBOHYDRATE MALNUTRITION
 in cases of famine and prolonged starvation, the
ill effects of limited food intake results in
multiple nutrient deficiencies.
 The first clinical signs are decreased blood sugar
level, weight loss, and retarded growth for
infants and children.
 If the intake of fat and protein is normal, but
carbohydrate intake is low, ketosis or acidosis
UTILIZATION OF CARBOHYDRATES  PD 1211 requires all mill owners to mill a
minimum of 10% of palay to brown rice
 starch undergoes digestion in the mouth with
the action of salivary amylase or ptyalin. ALTERNATIVE SWEETNERS
However, this conversion is insignificant
considering the time food stays in the mouth,  Due to increasing morbidity rate from diabetes
and obesity, the use of alternative sweeteners
 Starch digestion occurs mainly in the intestines has gained popularity. These compounds give
sweetness without contributing significantly to
 Complete oxidation of glucose which results in calories and does not cause dental caries.
release of energy, production of metabolic water
and excretion of carbon dioxide/ ultimate Approved Alternative Sweeteners:
glucose pathway is known as Krebs Cycle, or citric
1. Saccharin
acid cycle.
2. Aspartame
 Any excess of glucose after fulfilling energy
needs will be converted into body fat, a process  Commercially available as Equal, Nutrasweet,
called lipogenesis and Spoonful
FOOD SOURCES OF CARBOHYDRATES 3. Acesulfame-K
 Sugars  Marketed as Sunette, Sweet One, Diabetisweet
 Cereal Grains (rice, corn, oat, breads and other 4. Sucralose
baled goods, noodles or pasta, etc.)
 Manufactured under name, Splenda
 Root crops
5. Neotame
 Starchy vegetables
6. Cyclamates
 Dried legumes
7. Stevia
 Milk
8. Alitame
 Fruits
9. D-tagatose
RECOMMENDED DAILY INTAKE OF CARBOHYDRATE
 Recommended daily allowance for carbohydrate
is set at 130g/day for adults, and for children,
average amount of glucose utilized in the brain.

 The WHO recommends 55-75% of energy to be

supplied by carbohydrates, of which less than
10% should come from added sugar

 Dietary fiber intake of more than 25g/day is also

recommended.
 A level of 50%-60% of total requirement should
be provided by carbohydrates, 10-30% from
protein, 30% from fats
PUBLIC HEALTH PROBLEMS RELATED TO
CARBOHYDRATES
RICE ENRICHMENT LAWS

 RA 832 requires the addition of thiamin or

Vitamin B1, niacin and iron to milled rice.