Carbohydrates Bonds of Carbo n C amp Water H20 Functions Provide energy 1 form Assists in digestionmetabolismoxidation of fat Excess carbs are stored in liver or converted to fat for later use ID: 621784
Download Presentation The PPT/PDF document "Chemistry of Food" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Chemistry of Food
CarbohydratesSlide2
Bonds of Carbo
n (C)
& Water (H20)Functions:Provide energy (#1 form)Assists in digestion/metabolism/oxidation of fatExcess carbs are stored in liver or converted to fat for later use
CarbohydratesSlide3
Hypothesize with reasoning which of your samples is simple and which is complex – be ready to share.
2 Types – Simple and Complex Slide4
Quick energy
sources, but they do not usually supply any other nutrients or
fiberEx: SUGARS - Glucose is the major kind of simple sugar. Glucose is the basic source of energy for all living thingsGlucose supplies the body with quick energy.
Occurs naturally in some fruits and vegetables and is also produced in the body by breaking down other foods into glucose
Simple CarbohydratesSlide5
Supply long term energy
and other nutrients and fiber that the body
needs.Healthier choiceEx: STARCH - in the body breaks down into simple sugars. The body has to break down all sugar/starch into glucose to use it. Starch supplies the body with long, sustained energy.Complex CarbohydratesSlide6
Make a list as a class of other examples….
Carbs we eat
… which were your samples? Slide7
SIMPLE CARBOHYDRATE:
Sugar - fruit, fruit juice, table sugar, honey, soft drinks, and other sweets
COMPLEX CARBOHYDRATE:Starch - bread, cereal, potatoes, pasta, rice, and legumes (dried peas and beans)Fiber - bran, whole-grain foods, raw vegetables and fruit (especially the seeds and skins), legumes, nuts, seeds and popcornExamples: Slide8
Questions/Comments on Simple VS Complex Carbs?Slide9
Make up 60% of the food we consume daily
Usually from a PLANT origin as well as milk (lactose)
FIVE types of simple sugars (simple carbohydrates) exist – can you hypothesize what they are? Carbohydrates Slide10
Fructose
: known as fruit sugar. Most plants contain fructose, especially fruits and saps.Slide11
Sucrose
: commonly known as table sugar, beet sugar, or cane sugar. Sucrose occurs in many fruits and some vegetables.Slide12
Glucose
: sometimes known as blood sugar, sometimes as grape sugar. Nearly all plant foods contain glucose.Slide13
Maltose
: known as malt sugar. Found in grains.Slide14
Lactose
: commonly known as milk sugar. It is the principal carbohydrate found in milk.Slide15
Sweetness of Sugars
Some sugars taste more or less sweet than each other.
If the sweetness of sucrose, is arbitrarily assigned a sweetness of 100%, then here’s how other common sugars compare:
fructose: 173%sucrose: 100%
glucose: 74%
maltose: 33%
lactose
: 16%Slide16
REVIEW 5 Types of Sugars Slide17
Body breaks
carbs
down into simple sugars->bloodstreamAs the sugar level rises in your body, the pancreas releases a hormone called insulinInsulin moves sugar from the blood into the cells -> energy!Happens fast — as with simple— you're more likely to feel hungry again
Happens slow – complex – you will be satisfied longer
How Body Uses CarbohydratesSlide18
Simple - cause the blood sugar level to rise quickly
Eating foods that cause big jumps in blood sugar may be related to health problems like diabetes & heart disease
YOU SHOULD Limit simple carbohydrates (candy) Eat complex carbohydrates (vegetables, oatmeal, whole-grain wheat bread)How Body Uses Carbohydrates