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Nutrition An Applied Approach 5th Edition Thompson Solutions Manual 1
Nutrition An Applied Approach 5th Edition Thompson Solutions Manual 1
Chapter Summary
Carbohydrates are one of the three macronutrient types that provide energy to our bodies.
They contain carbon, hydrogen, and oxygen. Simple carbohydrates include monosaccharides
such as glucose, fructose, and galactose; and disaccharides such as lactose, maltose, and
sucrose. Complex carbohydrates are polysaccharides. Starch is a polysaccharide used for
glucose storage in plants. Glycogen is the storage form of glucose in animals. Fiber forms the
support structures of plants and is nondigestible in humans. All cells can use glucose for
energy. Red blood cells, the brain, and the central nervous system use glucose exclusively for
energy, which helps to spare body proteins. Fiber helps to maintain the healthy elimination of
waste products and may also reduce the risk for colon cancer, type 2 diabetes, obesity, heart
disease, hemorrhoids, and diverticulosis.
Carbohydrate digestion begins in the mouth and continues in the small intestine. Glucose
and other monosaccharides are absorbed into the bloodstream and travel to the liver, where
nonglucose sugars are converted to glucose. Glucose is either used by the cells for energy or
converted to glycogen and stored in the liver and muscle for later use. Two hormones, insulin
and glucagon, are involved in regulating blood glucose. The glycemic index and glycemic
load are values that indicate the potential of foods to raise blood glucose and insulin levels.
The higher the glycemic index, the larger the increase in blood glucose and insulin levels.
The current RDA for carbohydrate for adults 19 years of age and older is 130 g of
carbohydrate per day. The Acceptable Macronutrient Distribution Range (AMDR) is 45%
to 65% of total energy intake. High added-sugar intake can cause tooth decay, elevate levels
of harmful blood lipids, and contribute to obesity. The Adequate Intake (AI) for fiber is
25 grams per day for women and 38 grams per day for men. Foods high in fiber and complex
carbohydrates include whole grains and cereals, fruits, vegetables, and legumes. Alternative
sweeteners can be used in place of sugar to sweeten foods. Most of these products do not
promote tooth decay but contribute little or no energy.
Learning Objectives
After studying this chapter, your students should be able to do the following:
1. Distinguish between simple and complex carbohydrates, including types of dietary fiber,
pp. 100–104.
2. Identify three functions of carbohydrates, pp. 104–107.
3. Describe the steps involved in carbohydrate digestion, absorption, and transport,
pp. 107–110.
4. Explain how the body regulates blood glucose levels, pp. 110–113.
5. Identify the Dietary Reference Intake for total carbohydrates, and the intake
recommendations for, common sources of, and health problems linked to added sugars,
pp. 114–118.
6. Identify the Adequate Intake for fiber and list several foods that are good sources of
fiber-rich carbohydrates, pp. 118–123.
7. Compare and contrast a variety of alternative sweeteners, pp. 123–126.
The chapter’s In Depth essay will additionally enable them to:
1. Define diabetes and explain how it damages cells and tissues, p. 131.
2. Distinguish between type 1 diabetes, type 2 diabetes, and prediabetes, pp. 132–134.
3. Identify the risk factors for type 2 diabetes and the lifestyle choices that can help reduce
that risk, pp. 134–137.
Chapter Outline
I. What Are Carbohydrates?
A. Carbohydrates contain carbon, hydrogen, and oxygen.
1. Plants make the carbohydrate glucose through photosynthesis.
2. Carbohydrates can be classified as simple or complex.
B. Simple carbohydrates include monosaccharides and disaccharides.
1. Simple carbohydrates are commonly referred to as sugars.
2. Glucose, fructose, and galactose are the three most common monosaccharides in
our diet.
a. Each consists of a single sugar molecule.
b. Each contains 6 carbon atoms, 12 hydrogen atoms, and 6 oxygen atoms.
c. Glucose is the preferred source of energy for the brain and is a very important
energy source for all cells.
32 INSTRUCTOR RESOURCE MANUAL FOR NUTRITION: AN APPLIED APPROACH, 5E Copyright © 2018 Pearson Education, Inc.
d. Fructose is the sweetest natural sugar and occurs naturally in fruits and vegetables.
e. Galactose occurs as part of the disaccharide lactose.
3. Lactose, maltose, and sucrose are disaccharides.
a. Disaccharides consist of two molecules of sugar joined together.
b. Lactose consists of one glucose molecule and one galactose molecule; and it is
found in milk.
c. Maltose consists of two glucose molecules and is a by-product of the breakdown of
larger molecules.
Copyright © 2018 Pearson Education, Inc. CHAPTER 4 Carbohydrates: Plant-Derived Energy Nutrients and In Depth 33
d. Sucrose is composed of one glucose molecule and one fructose molecule and is the
sweetest disaccharide.
C. Polysaccharides are complex carbohydrates.
1. Complex carbohydrates generally consist of long chains of glucose molecules called
polysaccharides.
2. Starch is a polysaccharide stored in plants.
3. Glycogen is a polysaccharide stored by animals.
4. Fiber is a polysaccharide that gives plants their structure.
a. Dietary fiber is the nondigestible parts of plants that form the support structures of
leaves, stems, and seeds.
b. Functional fiber consists of nondigestible forms of carbohydrates that are extracted
from plants or manufactured in the laboratory and have known health benefits.
c. Total fiber is the sum of dietary fiber and functional fiber.
d. Soluble fibers such as pectins, fructans, gums, and mucilages dissolve in water, are
viscous, and are fermentable.
e. Insoluble fibers such as lignins, cellulose, and hemicelluloses do not dissolve in
water, are usually nonviscous, and typically cannot be fermented by bacteria in the
colon.
5. Fruits, vegetables, and whole grains are fiber-rich carbohydrates that contribute to
good health.
Additional Instructor Tools
PPT slides: 2–12
Figures: 4.1, 4.2, 4.3, 4.4
II. Why Do We Need Carbohydrates?
A. Carbohydrates provide energy for daily activities and exercise.
1. Carbohydrates provide 4 kcal of energy per gram.
2. Carbohydrates fuel daily activity.
a. We rely mostly on both carbohydrates and fat for energy.
3. Carbohydrates fuel exercise.
a. If you are physically active, it is important to consume adequate carbohydrate.
b. Training enables muscles to store more glycogen.
4. Carbohydrates spare protein and prevent ketoacidosis.
a. When carbohydrate intake is inadequate, the body turns to gluconeogenesis, the
generation of glucose from the breakdown of proteins into amino acids.
b. Also when carbohydrate intake is inadequate, the process of ketosis produces an
alternative fuel, ketones.
c. The presence of excessive ketones in the blood leads to ketoacidosis.
B. Fiber helps us stay healthy.
1. Potential benefits of fiber consumption include the following:
a. Prevents hemorrhoids, constipation, and other intestinal problems
b. Reduces risk of diverticulosis
c. May reduce risk of colon cancer
d. May enhance weight loss
e. May reduce risk of cardiovascular disease
f. May reduce risk of type 2 diabetes
34 INSTRUCTOR RESOURCE MANUAL FOR NUTRITION: AN APPLIED APPROACH, 5E Copyright © 2018 Pearson Education, Inc.
Additional Instructor Tools
PPT slides:13–19
Animation: Diverticulosis and Fiber
Figures: 4.5, 4.6, 4.7
III. How Does the Body Process Carbohydrates?
A. Digestion breaks down most carbohydrates into monosaccharides.
1. Starch digestion begins in the mouth through the action of salivary amylase.
2. Most carbohydrate digestion occurs in the small intestine.
a. Pancreatic amylase digests any remaining starch into maltose.
b. Additional enzymes break down disaccharides into monosaccharides.
B. The liver converts most nonglucose monosaccharides into glucose.
1. The liver releases glucose into the bloodstream if needed for immediate energy.
2. If there is no immediate demand for glucose, it is stored as glycogen in the liver
and muscles.
3. Between meals, our bodies draw on glycogen reserves to maintain blood glucose
levels.
4. Glycogen stored in muscle continually provides energy to muscle cells.
a. Endurance athletes can increase their storage of muscle glycogen through
carbohydrate loading.
C. Fiber is excreted from the large intestine.
1. Fiber enters the large intestine, or colon.
a. Bacteria ferment some previously undigested carbohydrates.
b. The fiber remaining in the colon provides bulk to stools and is excreted in feces.
Additional Instructor Tools
PPT slides: 20–24
Animations: Carbohydrate Digestion; Carbohydrate Absorption
Figures: 4.8 (Focus Figure), 4.9
IV. How Does the Body Regulate Blood Glucose Levels?
A. Insulin and glucagon regulate blood glucose levels.
1. Insulin lowers blood sugar by facilitating uptake of glucose by body cells.
2. Glucagon raises blood glucose by causing the liver to convert its stored glycogen into
glucose.
3. Alteration in the balance between the effects of insulin and glucagon can lead to
diabetes or to hypoglycemia.
B. Fructose does not stimulate insulin release.
1. Insulin release inhibits food intake; thus, people consuming fructose might consume
more total Calories.
C. Other hormones increase blood glucose levels.
1. Epinephrine and norepinephrine act to increase glycogen breakdown in the liver and
gluconeogenesis, resulting in release of glucose into the bloodstream.
a. These two hormones are responsible for our “fight-or-flight” reaction to danger.
2. Cortisol and growth hormone also have roles in increasing blood sugar.
Copyright © 2018 Pearson Education, Inc. CHAPTER 4 Carbohydrates: Plant-Derived Energy Nutrients and In Depth 35
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