Carbohydrates,

Sugars, Starches
and Fiber

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The Structural Differences between Glucose,
Galactose, and Fructose

Figure 4.2
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Monosaccharides Link to Form Disaccharides

Figure 4.3
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The Comparison of Starch and Glycogen Molecules

Figure 4.4
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The Structure of an Oligosaccharide

Figure 4.7
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Figure 4.8a
Figure 4.8b
Figure 4.8c
Figure 4.8d
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Glucose Is Stored in the Liver and Muscle
Cells as Glycogen

Figure 4.9
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Insulin and Glucagon Regulate Glucose Metabolism

Figure 4.10
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 Chronic constipation can
lead to diverticulosis and
diverticulitis
 Prevention of constipation
and diverticulosis
• Insoluble fiber helps
reduce transit time of
foods in the colon
• Soluble fiber helps make
stool easier to pass by
increasing bulk and
softening texture

© 2010 Pearson Education, Inc. Figure 4.12

© 2010 Pearson Education, Inc. Figure 4.13
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Importance of Whole Grains
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Food Sources of Carbohydrates

Figure 4.14
Food Sources of Fiber

Figure 4.15
 • Legumes
• Low-fat dairy products

• Legumes
• Nuts
• Seeds

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 No Insulin
Consume Available or
Blood Glucose
Carbohydrates Cells
Rises
Resistant

Liver Breaks
Down Glycogen
Blood Glucose and Produces Cell
Rises Glucose from Starves
Non-
Carbohydrate
Sources
Body
Ketoadicosis Uses Fat
for Fuel
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 • Tooth loss
• Gum problems
• Kidney disease
• Heart disease

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 • Confused
• Weak
• Shaky
• Sweaty

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Figure 4.17
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Figure 4.18
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Figure 4.19
Americans Drink the Majority of Their Sugar

Figure 4.20
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© 2010 Pearson Education, Inc.