CARBOHYDRATES

Carbohydrates are probably the most abundant and widespread organic substances in
nature, and they are essential constituents of all living things. They are formed by
green plants from carbon dioxide and water during the process of photosynthesis. 
Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and
milk products. Though often maligned in trendy diets, carbohydrates – one of the basic food
groups – are important to a healthy diet.
Carbohydrates are macronutrients, meaning they are one of the three main ways the body
obtains energy, or calories. They are called carbohydrates because, at the chemical level, they
contain carbon, hydrogen and oxygen.

Function of carbohydrates
Carbohydrates provide fuel for the central nervous system and energy for working
muscles. They also prevent protein from being used as an energy source and enable fat
metabolism.
Also, carbohydrates are important for brain function. They are an influence on "mood, memory,
etc., as well as a quick energy source.

Simple vs. complex carbohydrates

Although a number of classification schemes have been devised for carbohydrates, the
division into four major groups— monosaccharides, disaccharides, oligosaccharides,
and polysaccharides – is among the most common. Most monosaccharides, or simple sugars, are
found in grapes, other fruits, and honey. Although they can contain from three to nine carbon
atoms, the most common representatives consist of five or six joined together to form a
chainlike molecule. Three of the most important simple sugars – glucose (also known as
dextrose, grape sugar, and corn sugar), fructose (fruit sugar) and galactose – have the same
molecular formula, (C6H12O6), but, because their atoms have different structural arrangements,
the sugars have different characteristics. 
Two molecules of a simple sugar that are linked to each other form a disaccharide, or
double sugar. The disaccharide sucrose, or table sugar, consists of one molecule of glucose and
one molecule of fructose; the most familiar sources of sucrose are sugar beets and cane sugar.
Milk sugar, or lactose, and maltose are also disaccharides. Before the energy in disaccharides
can be utilized by living things, the molecules must be broken down into their respective
monosaccharides. Oligosaccharides, which consist of three to six monosaccharide units, are
rather infrequently found in natural sources, although a few plant derivatives have been
identified.
Polysaccharide, also called glycan, the form in which most natural carbohydrates occur.
Polysaccharides may have a molecular structure that is either branched or linear.
Linear compounds such as cellulose often pack together to form a rigid structure; branched forms
(e.g., gum arabic) generally are soluble in water and make pastes.
Polysaccharides composed of many molecules of one sugar or one sugar derivative are
called homopolysaccharides (homoglycans).
Homopolysaccharides composed of glucose include glycogen and starch – the storage
carbohydrates of animals and plants, respectively – as well as cellulose, the important structural
component of most plants. Preparations of dextran, a glucose homopolysaccharide found in
slimes secreted by certain bacteria, are used as substitutes for blood plasma in treating shock.
 Polysaccharides consisting of molecules of more than one sugar or sugar derivative are
called heteropolysaccharides (heteroglycans).

Sugars, starches and fibers

In the body, carbs break down into smaller units of sugar, such as glucose and fructose.
The small intestine absorbs these smaller units, which then enter the bloodstream and travel to
the liver. The liver converts all of these sugars into glucose, which is carried through the
bloodstream – accompanied by insulin – and converted into energy for basic body functioning
and physical activity.
Fiber is essential to digestion. Fibers promote healthy bowel movements and decrease the
risk of chronic diseases such as coronary heart disease and diabetes. However, unlike sugars and
starches, fibers are not absorbed in the small intestine and are not converted to glucose. Instead,
they pass into the large intestine relatively intact, where they are converted to hydrogen and
carbon dioxide and fatty acids. Sources of fiber include fruits, grains and vegetables, especially
legumes.

TEXT COMPREHENSION

1. Complete the concept map:

Carbohydrates
 2. Complete the following statements:
1) Carbohydrates consist of _____________________________________.
2) The key functions of carbohydrates are _________________________.
3) The sources of carbohydrates are ______________________________.
4) The carbohydrates are divided in ___________________________.
5) A glycan is made of _______________________________________.

3. Complete the sentences with the proper words:

1) Simple sugars contain only one or two ___________ units and are
Sucrose
typically sweet tasting.
2) __________ carbohydrates are thousands of saccharide units long and sugars

have a starchy taste. 

complex
3) Excess ________will be stored as glycogen in our liver and muscle. 
4) ____________ or table sugar contains both glucose and fructose. metabolized

5) ____________is considered a complex carbohydrate, however the

nutrients
human gut does not possess the enzymes needed to break apart the links
between sugar units.  saccharide
6) Foods with high fiber content are __________ more slowly without
proteins
causing a big insulin rush.
7) __________ in the form of honey, syrups and refined products are well starches
known sources of energy and taste in our food chain.
fiber
8) ___________ come primarily from root vegetables, cereal grains, corn,
and rice. glucose
9) Carbohydrates are valuable sources of energy and other __________.
10) Carbohydrates need to be consumed in combination with _________and fats to control the
rate of blood sugar rise, which controls insulin.
 VOCABULARY EXERCISES
4. A. Match the verbs with their synonyms:

To provide To obtain
To break down To supply
To strive To include
To be composed of To disintegrate
To derive from To try

B. Fill in the gaps with the corresponding verb from A:

1) The primary role of carbohydrates is __________ energy for the body.

2) At least half our food energy ________ carbohydrate, principally from starch but also
from the simple sugars.
3) The polysaccharides starch, glycogen, and fiber ___________ chains of glucose units.
4) The body _________ to maintain its blood glucose within a normal range for optimal
health and functioning.
5) Glycogen can ______________ by the liver to maintain a constant blood glucose level.

5. Make word combinations and use them in sentences related to carbohydrates.:

Bad source
Weight carbohydrates
Healthy rap
Processed fiber
Sugar gain
Fuel foods
dietary alcohols
 6. Write the derivatives for the following words:

Choose your carbohydrates (wise) __________! Limit foods with (add) ___________ sugars
and refined grains, such as (sugar)________ drinks, desserts and candy, which are packed with
calories but low in nutrition. Instead, go for fruits, vegetables and whole grains.
Evidence shows that (eat) __________ plenty of fruit, vegetables and whole grains can help
you control your weight. Their bulk and fiber content aids weight control by (help) _________
you feel full on fewer calories. Contrary to what low-carb diets claim, very few studies show that
a diet rich in (health) _________ carbohydrates leads to weight gain or (obese) ____________.

Bibliography
1) Carbohydrates: What They Are, Where They’re Found, How They’re Used | Live Science
2) carbohydrate | Definition, Classification, & Examples | Britannica