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Description : vitamins, minerals

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Published on : Mar 25, 2020 | Views : 1809 | Downloads : 3

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Slide 1-

Chapter 4 Carbohydrates
Slide 2-

Objectives Identify functions of carbohydrates Name primary sources of carbohydrates Describe classification of carbohydrates
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Facts Primary source of energy for body Least expensive and most abundant of energy nutrients (continues)
Slide 4-

Facts Named for chemical elements that compose them Carbon (C) Hydrogen (H) Oxygen (O)
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Functions Provide energy Spare protein Maintain normal fat metabolism Provide fiber
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Provide Energy Each gram of CHO provides 4 calories Body needs constant energy supply Half-day’s supply of carbohydrates stored in liver and muscles for use as needed Glycogen Stored form
Slide 7-

Spare Protein Primary function of proteins: Build and repair tissues When enough carbohydrates ingested, proteins spared to be used for their primary function At least 50 to 100 g per day
Slide 8-

Maintain Normal Fat Metabolism Without adequate supply of CHO, fat metabolized to meet energy requirements Ketones produced as byproduct of fat metabolism Ketoacidosis may result
Slide 9-

Stop and Share Role-play the following scenario with a partner: A client asks the nurse about starting a high-protein, low-carbohydrate diet. How should the nurse respond? (continues)
Slide 10-

Stop and Share Carbohydrates necessary for energy Lack of adequate carbohydrate intake can result in ketoacidosis Condition in which acids accumulate in blood Ketones Protein best used for building and repairing body tissues
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Provide Fiber Dietary fiber found in grains, vegetables, and fruits Recommended intake: 20 to 35 g per day (continues)
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Provide Fiber Fibers: Lower blood glucose levels May prevent some colon cancers Help prevent constipation, hemorrhoids, and diverticular disease by softening stool
Slide 13-

Food Sources Principal sources of carbohydrates are plant foods: Cereal grains Vegetables Fruits Sugars Only substantial animal source: Milk
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Classification Monosaccharides Simple sugars Disaccharides Polysaccharides Complex carbohydrates
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Monosaccharides Simplest form of carbohydrates Absorbed directly into bloodstream from small intestine Glucose, fructose, and galactose (continues)
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Monosaccharides Glucose Also known as dextrose The form of carbohydrate to which all other forms are converted for eventual metabolism Naturally found in berries, grapes, sweet corn, and corn syrup Only fuel used by central nervous system, RBCs, and brain (continues)
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Monosaccharides Fructose Also known as levulose or fruit sugar Found in ripe fruits and honey Sweetest of all monosaccharides (continues)
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Monosaccharides Galactose Product of digestion of milk Not found naturally Source: Lactose
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Disaccharides Pairs of monosaccharides Must be changed to simple sugars by hydrolysis before absorption Sucrose, maltose, and lactose (continues)
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Disaccharides Sucrose Composed of glucose and fructose Form of carbohydrate present in granulated sugar, powdered sugar, brown sugar, and molasses One of the sweetest and least expensive sugars Sources: Sugar cane Sugar beets Sap of maple trees (continues)
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Disaccharides Maltose Intermediary product in hydrolysis of starch Also created during fermentation process that produces alcohol Found in some infant formulas, malt beverage products, and beer Not as sweet as glucose or sucrose (continues)
Slide 22-

Disaccharides Lactose Sugar found in milk Distinct from other sugars Not found in plants Helps body absorb calcium Not as sweet as monosaccharides or other disaccharides Lactose intolerance common
Slide 23-

Stop and Share Consider the following scenario: Your client complains of bloating, abdominal cramps, and diarrhea after drinking milk or consuming a milk-based food, such as processed cheese. What is the likely cause of these symptoms? What causes this condition? What recommendations can be made? (continues)
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Stop and Share Lactose intolerance likely cause Caused by insufficient lactase Enzyme required for digestion of lactose Can use low-lactose milk products instead of regular milk Lactase-containing products also available
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Polysaccharides Complex carbohydrates Compounds of many monosaccharides Important for nutrition: Starch Glycogen Fiber (continues)
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Polysaccharides Starch Found in grains and vegetables Storage form of glucose in plants Supplies energy over longer period of time Takes body longer to digest than monosaccharides or disaccharides (continues)
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Polysaccharides Glycogen Also known as animal starch Storage form of glucose in body Hormone glucagon helps liver convert to glucose as needed (continues)
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Polysaccharides Fiber Indigestible Cannot be broken down by digestive enzymes Insoluble Does not readily dissolve in water E.g., cellulose, hemicellulose, lignins Soluble Partially dissolves in water E.g., gums, pectins, some hemicellulose, mucilages
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Sources of Polysaccharides Starch Cereals, grains, potatoes, corn, beans, and yams Glycogen Glucose stored in liver and muscles (continues)
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Sources of Polysaccharides Cellulose Wheat bran, whole-grain cereals, fruits, and green leafy vegetables Hemicellulose Whole grains
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Digestion and Absorption: Monosaccharides Simple sugars absorbed directly into bloodstream Carried to liver Fructose and galactose changed to glucose Glucose carried to cells
Slide 33-

Digestion and Absorption: Disaccharides Enzymes sucrase, maltase, and lactase convert sucrose, maltose, and lactose to simple sugar glucose Simple sugars absorbed directly into bloodstream Glucose carried to cells
Slide 34-

Digestion and Absorption: Polysaccharides More complex Digestibility varies Cellulose wall broken down Starch changed to intermediate product dextrin, then maltose, and finally glucose (continues)
Slide 35-

Digestion and Absorption: Polysaccharides Starch digestion begins in mouth where enzyme salivary amylase begins to change starch to dextrin
Slide 36-

Metabolism Islets of Langerhans in pancreas secrete insulin Hormone that controls glucose metabolism Impaired or absent insulin secretion results in high blood glucose level Hyperglycemia (continues)
Slide 37-

Metabolism Low blood glucose level of < 70 mg per deciliter (dL) may occur with too much insulin or insufficient food intake Hypoglycemia
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Dietary Requirements Food and Nutrition Board of National Research Council recommends the following regarding peoples’ energy requirements: Receive half from carbohydrates Preferably complex Receive 10 percent from simple CHO (continues)
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Dietary Requirements Weight loss and fatigue can result from diet deficient in CHO Ketoacidosis Severe deficiency Surplus carbohydrates become adipose tissue
Slide 40-

Stop and Share Solve the following problem: A client’s total energy requirement is 2,000 calories per day. How many grams of carbohydrate does this client need per day? (continues)
Slide 41-

Stop and Share Half of requirement (2,000 calories) should come from carbohydrates 2,000  2 = 1,000 calories To calculate how many grams are needed, divide 1,000 by 4 4 calories per gram of carbohydrate 1,000 calories  4 calories per gram = 250 g
Slide 42-

Conclusion Carbohydrates provide energy Should be major source Nutrients also spare protein, maintain normal fat metabolism, and provide fiber Excessive carbohydrate intake may lead to obesity, dental caries, and digestive disturbances