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    Introduction To Food & Health: Topic: Carbohydrates

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    valencia prince
    This document discusses carbohydrates and their digestion. It lists many foods high in carbohydrates like sugars, cereals, dried fruits, crackers, and potatoes. Low carb foods include non-starchy vegetables, meats, and sugar-free snacks. Carbohydrates provide 4 calories per gram. Too little carb intake can cause ketosis, dehydration and muscle wasting while too much leads to obesity, diabetes and heart disease. Carbohydrates are digested by enzymes in the mouth, stomach and small intestine into smaller sugars like glucose and fructose that the body can absorb and use for energy.

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    © All Rights Reserved
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    Introduction To Food & Health: Topic: Carbohydrates

    Uploaded by

    valencia prince
    17 views34 pages
    This document discusses carbohydrates and their digestion. It lists many foods high in carbohydrates like sugars, cereals, dried fruits, crackers, and potatoes. Low carb foods include non-starchy vegetables, meats, and sugar-free snacks. Carbohydrates provide 4 calories per gram. Too little carb intake can cause ketosis, dehydration and muscle wasting while too much leads to obesity, diabetes and heart disease. Carbohydrates are digested by enzymes in the mouth, stomach and small intestine into smaller sugars like glucose and fructose that the body can absorb and use for energy.

    Original Title

    CARBOHYDRATES_PRESENTATION

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    This document discusses carbohydrates and their digestion. It lists many foods high in carbohydrates like sugars, cereals, dried fruits, crackers, and potatoes. Low carb foods include non-starchy vegetables, meats, and sugar-free snacks. Carbohydrates provide 4 calories per gram. Too little carb intake can cause ketosis, dehydration and muscle wasting while too much leads to obesity, diabetes and heart disease. Carbohydrates are digested by enzymes in the mouth, stomach and small intestine into smaller sugars like glucose and fructose that the body can absorb and use for energy.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    17 views34 pages

    Introduction To Food & Health: Topic: Carbohydrates

    Uploaded by

    valencia prince
    This document discusses carbohydrates and their digestion. It lists many foods high in carbohydrates like sugars, cereals, dried fruits, crackers, and potatoes. Low carb foods include non-starchy vegetables, meats, and sugar-free snacks. Carbohydrates provide 4 calories per gram. Too little carb intake can cause ketosis, dehydration and muscle wasting while too much leads to obesity, diabetes and heart disease. Carbohydrates are digested by enzymes in the mouth, stomach and small intestine into smaller sugars like glucose and fructose that the body can absorb and use for energy.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 34

    INTRODUCTION TO

    FOOD & HEALTH

    TOPIC:
    CARBOHYDRATES
    FOODS THAT ARE HIGH IN
    CARBOHYDRATES
     Fructose & Granulated sugar

     Drink powders, hard candies & gummies


     Sugar cereals

     Driedfruits (apple, prunes plums, bananas


    & dates ) – dietary fibers
     Low fat crackers, rice cakes & potato
    chips

     Flour, cakes & cookies


     Jams & preserves

     potatoes (hash brown & French fries)


     Sweet pickles, sauces & salad

     Pizzas
    Foods that are low in carbohydrates
     Non-starchy vegetable e.g. greens,
    celery, radishes & cucumber

     Fruits – cranberries, blackberries,


    raspberries
     Meat– ground beef & sirloin, chicken,
    turkey, pork

     Snacks– boiled egg, nuts, sugar free jello


    & herbal tea
    CALCULATING THE ENERGY VALUE
    OF CARBOHYDRATES
    1 gram of carbohydrate supplies 4 kcal/17 KJ of energy.
    Kcal – kilo calories
    KJ – kilo joules

    Example : 1 serving of cheese and bread have 12.52


    grams
    Therefore to calculate the amount of calories in the
    cheese and bread, we – 1 gram carb = 4 kcal
    12.52gams carbs=
    12.52 x 4
    = 50.08 kcal
    CARBOHYDRATES
    DEFICIENCY DISEASES
     People who practice bad nutrition over
    a period of time eventually become
    malnourished. Meaning that the
    person is suffering from Malnutrition,
    which is the use of a diet that has too
    much or too little of one or more
    nutrients.

     Persons who constantly consume


    more carbohydrates than their bodies
    require develop a form of malnutrition
    known as Over-nutrition.
    While those who constantly use diets
    with an insufficient amount of
    carbohydrates develop a form of
    malnutrition known as Under-
    nutrition.
    MALNUTRITION

    Malnutrition is the use of a


    diet that has too much or
    too little of one or more
    nutrients.
    UNDERNUTRITION
     Under nutrition - which is defined
    as the condition that results when
    the body receives too little of one
    or more nutrients.
    DISEASES ASSOCIATED WITH UNDER
    NUTRITION

     Ketosis - during prolonged carbohydrate fasting or


    starvation acetyl-CoA in the liver is used to
    produce ketone bodies formed by the breakdown of
    fatty acids and by the deamination of amino acids,
    leading to a state of ketosis.

     Dehydration and reduced body secretions – as there


    is loss of fluids from the body due to ketosis, a
    state of chronic dehydration is reached. This
    results in reduction in mucus secretion, dry eyes
    and compromised mucus production in tear glands,
    salivary glands, sinuses, airways and
    gastrointestinal tract.
     Musclewasting – as the fat reserves and
    amino acids are getting used for energy
    production, there will be general loss of
    muscle mass and impairment of growth.

     Constipation– dietary fiber is an essential


    component of carbohydrate food, which is
    known to prevent recto-colon cancer and
    help digestion. The absence of dietary
    fiber can cause constipation.
    What is over-nutrition?

     Over nutrition – the


    condition that results when
    the body receives too much
    of one or more than one
    nutrient.
    Diseases associated with over – nutrition
    Over nutrition leads to a wide variety
    of health problems such as:
     Hypertension

     Obesity – it is known that consuming lots


    of foods high in added sugar may provide
    excess calories that contribute to weight
    gain, because excess carbohydrate is
    converted to fat and stored under the
    skin in the adipose tissue.
     Diabetes /Hypoglycemia – the non
    availability of glucose due to lack of
    carbohydrate causes drop in the blood sugar
    levels. Hypoglycemia occurs when blood
    glucose, levels drop under 70 mg/dl with
    typical symptoms like giddiness, fatigue,
    distress and delirium.
     Heart disease
    Dental caries
    Both starches and simple sugars may carry
    the risk of dental caries. Sugars and
    starches begin breaking down to simple
    sugars in the mouth. Bacteria in the mouth
    ferment sugars and produce an acid that
    can dissolve tooth enamel. Oral hygiene
    that involves brushing the teeth after eating
    plays an important role in removing
    unwanted food residues from the teeth and
    dislodging plaque that can lead to tooth
    decay.
    DIETARY
    PROBLEMS
     If your diet does not have enough
    carbohydrates, protein is used to provide
    energy. In extreme cases this results in a
    disease called energy-protein malnutrition.

     If your diet does not include enough starch,


    your body also has difficulty converting fat
    into energy.

    .
     When the body receives more carbohydrate
    than is needed, the excess is converted to
    fat which can build up to produce obesity.

     Constipation and bowel disorders are also


    common complaints in people who do not get
    enough carbohydrates, but the carbohydrate
    that is deficient in this case is fiber.
    Facts to know about the DIGESTION
    OF CARBOHYDRATES
     During digestion sugar and starch must be
    reduced to a simpler form before they can be
    burned up in the tissues to produce heat &
    energy.

     Being soluble in water, sugar cannot be stored


    in the tissues so the body converts it into a
    simpler starch (glycogen) that is stored in the
    muscles and liver, where it stays until
    muscular exertion and emotional activity take
    it out of the body reserves for immediate
    requirements.
     Not all sugars are absorbed. Only those
    that are found in nature, such as those
    present in fruits and vegetables and in
    honey are readily digestible. It is into this
    kind of sugar that starches are converted in
    the body, so as to render it easy to digest.
    WHERE DOES DIGESTION
    OF CARBOHYDRATES
    OCCUR?
    Digestion of carbohydrates
    Site of Substrate Enzyme Agent Digestion
    action Products

    Mouth Food Teeth Small food


    particles
    (bolus)

    Mouth Starch Ptyalin Shorter


    (salivary chain
    amylase) dextrins
    Esophagus Starch Ptyalin Shorter
    (from chain
    mouth) dextrins,
    possibly
    maltose
    Stomach Sucrose Hydrochloric Glucose
    acid and
    fructose
    Small Starch Pancreatic Maltose
    Intestine and Amylase
    dextrins

    Small Maltose Maltase Glucose


    intestine

    Small Sucrose Sucrase Glucose


    intestine and
    fructose

    Small Lactose Lactase Glucose


    intestine and
    galactose

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