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Friday, August 2, 2013

PPT On Introduction To Carbohydrates


Introduction To Carbohydrates Presentation Transcript:

Carbohydrates:  Function as the body’s primary source of energy.  Include; starches, sugars, grains and fibers
Photosynthesis:  The conversion of sunlight into energy in plants and is then stored in the form of a carbohydrate
Simple carbohydrate:  Sugars including monosaccharides and disaccharides
Complex Carbohydrate:  Long chain saccharides including starches and fibers

3.Simple carbohydrates

4.Complex carbohydrates

5.Glucose:  The significant monosaccharide, it is the primary energy source for your body
Glycogen:  The storage form of glucose,  it is stored in the liver for later use, but once it reaches a point of saturation, it is then stored in the form of FAT
The primary goal of eating is the conversion of simple saccharides and complex saccharides into glucose for use as energy. The body can burn protein, but…
Ketone bodies:  Are formed when the body burns protein in the absence of carbohydrates, this causes the blood to become acidic.
Ketosis:  Excessive levels of ketone bodies in the blood and urine, can lead to kidney failure

6.Simple sugars   
Monosaccharides:  Glucose, fructose and Galactose are examples.  These are the sugars that are the building blocks for complex carbohydrates
Blood Glucose Level:  The amount of glucose found in the blood, too much and you are diabetic, too little, dead
Fructose:  The simple sugar found in fruits and in honey
Galactose:  A form of a simple sugar that is similar to the sugar Lactose that is found in dairy products
Disaccharide:  The double sugars like sucrose
Sucrose:  Table sugar

7.Glucose + Fructose= Sucrose

8.Maltose:  A disaccharide comprised of two glucose molecules
Lactose:  Glucose + Galactose= Lactose, found in dairy and milk products


10.Source of Lactose

High fructose corn syrup:  Found in sodas and other foods, possibly linked to early onset juvenile diabetes amongst other conditions
Sugars are add to products as a stabilizer, flavor and color enhancer and as a preservative
Sugars are “Hydrophilic” meaning they love water and moisture. That is why they are used as a preservative.

12.Give you any ideas about added sugars?

13.Foods high in added sugars

14.Health issues and sugars
Cavities, obesity, diabetes
Diabetes:  An endocrine (glandular) problem when the body produces too little insulin or ineffective insulin.  There two primary types, T1 and T2.
Insulin: A hormone that regulates the blood level of glucose
Hypoglycemia: A symptom of low blood sugar

15.Glycemic response:  How quickly and how high the blood glucose levels rise after eating
Glycemic index:  A classification that quantifies the blood glucose response after eating carbohydrate containing foods
Lactose Intolerance:  Occurs when someone is missing the LACTASE enzyme that breaks down lactose.  Lactose intolerance can result in flatulence, diarrhea after eating foods that contain dairy products.  Can be controlled with products like Lactaid ®_

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