ASYNCHRONUS DISCUSSION

CARBOHYDRATES

ROMMEL CHRISTIAN LAZERNA, RMT

 Carbohydrates

• Simple carbohydrates
–Monosaccharides (single sugars)
–Disaccharides (double sugars)

• Complex carbohydrates
– Polysaccharides (many sugars)
Simple Carbohydrates
Monosaccharides
(C6H12O6)
Glucose
Fructose
Galactose
 Monosaccharides
Glucose – dextrose or blood sugar

1. Primary fuel for the body

2. Found in all disaccharides &
polysaccharides
 Monosaccharides
Fructose – fruit sugar

1. Found in fruit, honey,

syrup
2. Converts to glucose
in the body
 Monosaccharides
Galactose – part of lactose

1. Found in milk
2. Converts to glucose
in the body
Simple Carbohydrates
Disaccharides
Maltose

Sucrose

Lactose
 Disaccharides
Sucrose – table sugar

1. Glucose + Fructose
2. Refined from sugar beets &
cane
 Disaccharides
Lactose – milk sugar

1. Glucose + Galactose
2. Lactose intolerance – missing
digestive enzyme needed to
split into two monodisaccharide
parts to absorb it
 Disaccharides
Maltose – malt sugar

1. Glucose + Glucose
2. Found in germinating seeds &
used in fermentation to produce
malted beverages (beer,
whiskey)
Condensation
Hydrolysis
Complex Carbohydrates
Polysaccharides
Glycogen
Starches
Fibers

Copyright 2005 Wadsworth Group, a division of Thomson Learning

 Polysaccharides
Glycogen – long chains of glucose
found in animals
1. Stored in liver & muscles
2. Helps maintain blood glucose
and important source of “quick
energy”, esp. during exercise
(lasts only about 12 hrs)
 Polysaccharides
Starch – long chains of glucose
found in plants
1. Cereal grains (wheat, rice,
corn, etc.), legumes (beans &
peas), and root vegetables
(potatoes, yams)
 Polysaccharides
Fiber – mostly indigestible CHO;
gums, mucilages, lignin
1. Component of plant cell walls
2. Classified according to solubility
in water
3. Abundant in whole grains,
legumes, fruits and vegetables
 Fibers
Insoluble – nonviscous;
cellulose, lignins

Soluble – viscous & fermentable;

pectins, gums,
mucilages
Carbohydrate Digestion
in the GI Tract
 Digestion
• Mouth
–Salivary amylase
• Stomach
–Fibers and satiety
• Small Intestine
-Maltase, sucrase, lactase
 Digestion
• Pancreas
–Pancreatic amylase

• Large Intestine
-Fermentation of viscous fibers
➢ Water, gas, short-chain fatty
acid production
Absorption
 Metabolism
Glucose in the Body
• Used for energy – fuels most of the body’s
cells
• Stored as glycogen – 1/3 in the liver and
2/3 in muscles
• Made from protein – gluconeogenesis
• Converted to fat – when in excess of
body’s needs
 Definition of Terms
• Glycolysis: glucose → pyruvate + ATP
• Glycogenesis: conversion of excess
glucose into glycogen in the liver for
storage
• Glycogenolysis: Breakdown of glycogen to
glucose
• Gluconeogenesis: Conversion of non-
carbohydrate source (amino acids) to
glucose
 Definition of Terms
• Lipogenesis: Conversion of carbohydrates
to fatty acids
• Lipolysis: Breakdown of fats to glucose for
energy
 Constancy of Blood Glucose
• Regulating hormones – maintain
glucose homeostasis
1. Insulin – Primary hypoglycemic
agent ; uptake of glucose by cells
2. Glucagon – Primary
hyperglycemic agent
3. Epinephrine – Promotes
glucogenolysis
Constancy of Blood Glucose
• Regulating hormones – maintain
glucose homeostasis
4. ACTH – promotes glycogenolysis
5. Cortisol – promotes
gluconeogenesis and lipolysis
6. Thyroid hormones – promotes
glycogenolysis, gluconeogenesis
and intestinal absorption of
glucose
Maintaining Blood Glucose Homeostasis
Constancy of Blood Glucose
• Diabetes
–Type 1 diabetes
•Failure of insulin production
•Autoimmune
•Juvenile onset
–Type 2 diabetes
•Obesity
•Acquired
•Adult onset
 Health Effects of Sugar
• Sugar in excess
1. Contains no nutrients and may
contribute to malnutrition
2. Causes dental caries (tooth decay)
3. Does not cause, but can contribute
to: obesity, diabetes, heart
disease, & behavorial problems
 Health Effects
• Complex carbohydrates &
fiber may reduce
the risk of:
-Heart disease
-Diabetes
-GI health
-Cancer
-Weight
Management
 Soluble Fibers
• Lower blood cholesterol by binding
dietary cholesterol so less absorbed
• Slow glucose absorption
• Slow transit of food through upper GI
tract
• Holds moisture in stools, softening
them
• Lower risk of heart disease
• Lower risk of diabetes
 Soluble Fibers
• Sources
–Whole-grains, fruits, legumes,
seeds and husks, vegetables
–Extracted and used as food
additives
 Insoluble Fibers
• Increase fecal weight - helps form
soft, bulky stools which improves
G.I. motility & reduces risk of
constipation, hemorrhoids,
diverticulosis & colon cancer
• Speed fecal passage through colon
• Provide bulk and feelings of fullness
(satiety)
 Insoluble Fibers
• Sources
–Brown rice, fruits, legumes, seeds,
vegetables, wheat bran, whole
grains
–Extracted and used as food
additives
 Alternative Sweeteners
Two Categories

1. Sugar Alcohols – mannitol, sorbitol,

xylitol

2. Artificial sweeteners – sugar substitutes

(calorie-free); in moderation, useful for
blood sugar & weight control
 CLINICAL CORRELATIONS
• HYPERGLYCEMIA: Increase in blood
glucose concentration

• Renal threshold : 160-180mg/dL

• Glucosuria : Glucose in the urine

• Diabetes Mellitus Type 1&2

 CLINICAL CORRELATIONS
• HYPOGLYCEMIA: Decrease in blood
glucose
• Symptoms appear: 50-55mg/dL Blood
glucose
• Whipple’s Triad:
• A. low blood glucose
• B. Symptoms of hypoglycemia
• C. Relief of symptoms after glucose
administration
 CLINICAL CORRELATIONS
• HYPOGLYCEMIA: Decrease in blood
glucose

• Whipple’s Triad:
• A. low blood glucose
• B. Symptoms of hypoglycemia
• C. Relief of symptoms after glucose
administration
 CLINICAL CORRELATIONS
• HYPOGLYCEMIA: Decrease in blood
glucose

• Neurologic Impairment: headache,

confusion, blurred vision, dizziness and
seizures
 TAKE NOTE:
• HYPERGLYCEMIA AND
HYPOGLYCEMIA CAN BE BOTH FATAL

• DIABETIC COMA:
• HYPERGLYCEMIA of >400mg/dL
• HYPOGLYCEMIA of <60mg/dL
 Alternative Sweeteners
Sugar Alcohols
1. CHOs that provide less energy than
sucrose (2-3 kcals/gm) because not
completely absorbed
2. May cause gas, abdominal discomfort,
diarrhea
3. Less cariogenic than sugar
 Alternative Sweeteners
Artificial Sweeteners
1. Aspartame = “Equal” or “Nutrasweet”

2. Sucralose = “Splenda”
 END

• REFERRENCE BOOKS FOR THIS

DISCUSSION:
• HENRY’S, BISHOP, STEININGER
• THOMSON LEARNING MODULE
• LEMAR ENHANCEMENT LECTURE BY
CLARENZ CONCEPTION