Carbohydrates -- Hydrolysis

Simple Sugar

Produced by plants during photosynthesis

Carbohydrates

After eatiing plant foods, humans and other animals

convert all carbohydrates to

Glucose

Carbohydrate-rich plant foods make up the ________

of diets all over the world

Foundation

Name the 3 elements that make up carbohydrates

Carbon (C)

Hydrogen (H)

Oxygen (O)

CHO with H:O ratio is always

2:1

C6H12O6  Yes

C5H90O5  No

What is C6H12O6

Glucose

Carbohydrates are the _________ source of energy (ATP)

quickest

Carbohydrates are the ________ source of energy for the blood, brain, and nervous system

preferred

Simple sugars

Monosaccharides

(one - sugar)

Double sugars

Disaccharides

(two - sugar)

Disaccharides are composed of pairs of monosaccharides, one of which is always  ________

Glucose

Large molecules composed of CHAINS of monosaccharides

Polysaccharides

(many - sugar)

What type of monosaccharide is the essential energy source, most abundant carbohydrate, also know as blood sugar/dextrose

Glucose

What type of monosaccharide is sweetest, occurs naturally in honey and fruits, added to many processed foods as high-fructose corn syrup

Fructose

What type of monosaccharide is part of lactose (not monosaccharide, is a disaccharide), rarely single

Galactose

Monosaccharides

Disaccharides

Polysaccharides

What are the three types of Monosaccharides

Glucose

Fructose

Galactose

What type of Disaccharides is glucose + glucose, produced during the germination of seeds and fermentation (is alcohol) 

Maltose

What type of disaccharide is fructose + glucose, talbe sugar refined and is readily available (honey)

Sucrose

What type of disaccharide is galactose + glucose, found in milk and milk products

Links molecules together by removing water

Condensation

Splits molecules apart by adding water (commonly occurs during digestion)

Hydrolysis

What are the 3 types of Disaccharides

Maltose

Sucrose

Lactose

What type of polysaccharide is the principal form of food storage in animals and provides a rapid release of energy when needed

Glycogen

glycogen converts bacck to glucose

What type of polysaccharide is the principal form of food storage in plants

Starch

What type of polysaccharide provides structure in plants, and cannot be broken down by human enzymes

Fiber (cellulose)

What are the 3 types of polysaccharides

Glycogen

Starch

Fiber

In the mouth, the salivary enzyme _______ begins to  _______ starch into short polysaccharides and maltose

Amylase,  hydrolyze

In the stomach, hydrocholoric acid ______ carbohydrate digestion while _______ delays gastric emptying and provides a feeling of ________

halts (stops)

fiber

fullness

* very little digestion of carbohydrates occurs in the stomach

In the small intestine, ______ ______ hydrolyze starch into short polysaccharides and maltose

Pancreatic amylase

In the small intestine, other enzymes (maltase, sucrase, and lactase) hydrolyze disaccharides into

monosaccharides

In the large intestine, bacteria ferment to _____________

Soluble fibers

In the large intestine, ________ fibers remain and attract water to soften stools

insoluble

Carbohydrate absorption primarily takes place in the _____  _______

small intestine

Glucose

galactose

active transports

________ is absorbed by _________  ________

Fructose

facilitated diffusion

Carbohydrate: absorption

Monosaccharides, the end products of carbohydrate digestion, are water-soluble nutrients.  How are they absorbed?

Small intestine, circulatory system, liver

Carbohydrate:absorption

In the liver ________ and __________ are converted into ___________

galactose

fructose

glucose

Making glycogen

Glycogenesis

During glycogenesis, when the blood glucose level is above normal, ________ is produced

Insulin

During glycogenesis, insulin converts _______ into ________ to be stored in the _________ which decreases blood sugar levels.

glucose

glycogen

liver

Glycogen breakdown

Glycogenolysis

During glycogenolysis, when the blood glucose level is below normal ______ is produced

glucagon

During glycogenolysis, glucagon converts _______ back into _________ as the body needs it which increases blood sugar levels

glycogen

glucose

Insulin

glucagon

Diabetes

Glucose Homeostasis:

_____ blood glucose (hyperglycemia) fatigue,

_____ blood glucose (hypoglycemis - dizzy, weak

Extreme fluctuations can be _____

High

Low

Fatal

Type 1 Diabetes

_____ common

Pancreas looses its ability to _____ the hormone insulin

Les

Synthesis

Type 1 Diabetes

__________ immune cells attack and destroy insulin producing cells

Autoimmune disorder

Type 1 Diabetes

          _____ is required - cells need insulin in order to take energy yielding nutrients from the blood to perform life sustaining functions

Insulin

Type 2 Diabetes

______ common

_____ are resistant to insulin or have a reduced sensitivity to insulin

Most

Cells

Type 2 Diabetes

Associated with _____ (#1 reason, especially abdominal), heredity, aging, poor diet, smoking, alcohol abuse, and physical _____.

Obesity

Inactivity

Type 2 Diabetes

Sometimes _____ is required

Insulin

In both type Diabetes 1 & 2 _____ fails to enter the _____ and therefore accumulates in the _____

Glucose

cells

blood

As obesity rises so does type __ diabetes.

_____ has highest diabetes levels.

2

South

atherosclerosis

heart disease

retinal

blindness

gangrene

amputation

Diabetes treatment involves adoptng a healty, well-balanced diet, physical activity to control blood glucose fluctuations

_____ control or weight loss

_____ intake of carbs to control blood sugar fluctuations

______________ which are high in fiber are good carb sources

Avoid foods and beverages with added _____

Limit __________ risks associated with heart disease

Weight

regular

Low glycemic index foods

sugar

saturated fat

Glycemic response

______ the blood glucose is _____

_____ the blood glucose _____

_____ it returns to _____

How quickly    absorbed

How high     rises

     How quickly     normal

Glycemic Index

What happens when a person does not eat enough carbs?

If _____ stores are depleated, the body makes _____ from _________ sources, primarily _____, known as __________

Glycogen

non-carbohydrate 

protein

gluconeogenesis (making glucose from non carb sources)

down

muscles

organs

Protein-sparing action

energy

Types of dietary fibers

_____ fibers can be digested by intestinal bacteria

_____ fibers are not digested by intestinal bacteria

Soluble

Insoluble

Fiber sources

__________ found in plant foods

___________ health benefiting fibers that are added to foods

__________ both dietary and functional fibers

Dietary fibers

Functional fibers

Total fiber

Benefits of Starch and Fiber

_____ from heart disease and strokes

Fiber _____ with bile which lowers blood _____ levels

Fiber _____ fat in the diet

Protection

binds    cholesterol

displaces

Benefits of starch and fiber

Reduces the risk of _________

Promotes __________ because starch and fiber provide less fat and added sugar.

Enhances he health of the ________.

Type 2 diabetes

weight control

GI tract

Benefits of starch and fiber

May protect against ______ by removing potential cancer-causing agents fromt he body.

Reduces ______ disorders.

_____ chronic constipation that cuases diverticula (weak spots in the colon) which trap _____ leading to ______ and inflammation.

colon cancer

constipation

Diverticulosis

feces

infection

Lactose Maldigestion & Intolerance

Inability to digest _____ due to a _____ enzyme deficiency.

Caused by a natural _____ that occurs with ____ or damaged intestinal villi & microvilli.

lactose

lastase

decrease

aging

Health effects of Carbohydrates

Sugars poses no major health problem except _________.

Mouth _____ produce acids that erode tooth _____.

__________ sugar has contact with the teeth.

dental cavities

bacteria    enamel

length of time

_____ intakes of carbohydrates can contribute to _____

remember calories in = calories out

Excessive

obesity

Carb: recommended intakes

______ should be consumed daily to meet the _____ glucose need.

Carbs should account for ______ of your total daily calories.

130 g     brains

45 - 65%

Naturally occurring carbs from _____, _____, and _____ are acceptable sources.

Foods with added sugars should be limited only as _____ calories.

fruits, vegetables, milk

discretionary 

Artifical Sugar Substitutes

_____: Sweet'nLow, foods, and beverages; removed from list of _____ causing substances

Saccharin

Cancer

**** BAD*****

Aspartane

safe

**** the worst*****

Equal, yogurt

Artificial Sugar substitutes

_____: derived from changing he structure of _____________; U.S/. has deemed safe

Splenda

sucrose to sucralose

*** more expensive, better for you*****

Lipids: importance in the body

Insulation and protection against _____.

Help manufacture _____ and bile salts.

_____ fat-soluble nutrients in the blood.

Structure of cell _____.

Store and provide _____.

The body has an unlimited capacity to stored lipids in _____ tissue.

Excessive adipose tissue leads to ____ (its not what you eat, its how much)

shock

steroids

Transport

membranes

energy

adipose

obesity

Chemistry of Lipids

_____ (not 2:1 ratio of H:O) ex C51H98O6

_____ insolubility in water

CHO ex C6H12O6

Hydrophobic

Types of lipids

_____ - fats - solid at room temp

- Oils - liquid at room temp

_______

________

Triglycerides

Phospholipids

Sterols

3 fatty acids + glycerol

Composed of glycerol and fatty acids

Composed of a carbon chain with hydrogens, and acid group (COOH), and a methyl group (CH3).

Vary in the length, shape, saturation, and location of double bond(s)

Fatty acids that are missing hydrogens and therefore have double bonds are _____

Name both types

unsaturated

monounsaturated (one double bond)

polyunsaturated (more than one)

Hydrogenation

Makes trans fats

_________ increase the rist of heart disease more than saturated fats.

_____ raised the LDL (bad) cholesterol and lower the HDL (good) cholesterol

trans fat

trans fat

Essential Fatty Acids

The body can make all but ___ fatty acids, which must be supplied by _____.

two

diet

Omega-6 and Omega-3 serve as:

______ - important for blood pressure, blood clotting, inflammation, immune system, cell membranes, and heart health

Composed of glycerol, two fatty acids, and a phosphate linked with choline

Hydophobic end and hydrophilic end

animal

significant

deposits

artery

heart attacks

Lipid:Digestion

In the mouth, _____ plays a minor role in the digestion of lipids.

In the stomach, very little digestion of lipids takes place, instead the stomach is responsible for depositing small _____ of _____ into the small intestion.

lipase

droplets

lipids

Lipid:Digestion

In the small intestine, lipids trigger the hormone _____, which tells the _____ to release bile.

Pancreatic _____ also helps digest lipids.

cholecystokinin

gall bladder

lipase

Bile

large intestine

Lipid: Absorption & Transport

Inside the intestinal wall, lipids are packaged into _____ (protein transport vehicles) that solve the body's problem of ______ the ______ lipids through the watery blood stream.

lipoproteins

transporting

hydrophobic

Two Types of Lipoproteins

________

• composed primarily of cholesterol
• transport lipids ___ the cells and tissues
• _____ is associated with the risk of heart attack, "bad" cholesterol

LDL - Low-Density Lipoproteins

to

High LDL

Two Types of Lipoproteins

__________

• Composed primarily of _____
• Transport cholesterol _____ the cells and tissues to the liver.
• _____ has a protective effect, "good" cholesterol

HDL - High-Density Lipoproteins

from

High HDL

Factors that lower LDL and raise HDL

• in the diet, replace _____ fat, _____ fat, and _____ with _____ saturated or _____saturated
• _____ control or lose weight
• Increase soluble _____
• Moderate alcohol comsumption
• ____ activity 

saturated, trans, cholesterol

mono, polyun

weight

fibers

physical

CVD

Most common form is ______________, which develops due to _____ in the coronary arteries

Coronary heart disease (CHD)

atherosclerosis

blood pressure

blood

How atherosclerosis develops

_____ - lipids and other materials are _____ along the inner _____ walls, they gradually enlarge causing ______ and narrow.

Plaques

deposited

arterial

stiffness

No one

30

saturated

Consequences of Plaques

Two types of Blood clots

• _____ large blood clot that restricts or closes off a blood vessel.
• _____ traveling blood clot fragment that goes into a smaller artery and restricts or closes off a blood vessel.

Thrombosis

Embolism

When atheroclerosis restrict blood flow and deprives vital organs of oxygen two major disease can occur.

Name them

Heart attack

Stroke

Hypertension (high blood pressure_

blood

work

Weight control

losing weight

Recommendations for reducing Heart Disease

• balance energy _____ and weight
• ____ saurated fat, trans fat, cholesterol, added sugar, and alcohol
• _____ unsaturated fats (mono and poly) and _____ 3&6
• consumption of _____, _____, and ____ grains.
• choose high _____, low _____ foods
• _____ - 30 min. most days of the week

intake

limit/reduce

increase   omega

vegetables, fruits, whole

potassium, sodium

exercise

Lipid recommended intakes

• should account for _____ of your total daily calories
• for heart health consume nor more than 10% of your total calories from _____ fat and 1% from ____fat
• The consumption of dietary lipids does not increase _________________
• ______________ and calories come from everything you eat and drink, except watr

20-35%

saturated   trans

overall body weight

TOO MANY CALORIES DO!