CARBOHYDRATES 8/25/2014. Lesson Objectives. NUTR 2050 Nutrition for Nursing Professionals. Mrs. Deborah A. Hutcheon, MS, RD, LD.
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1 CARBOHYDRATES NUTR 2050 Nutrition for Nursing Professionals Mrs. Deborah A. Hutcheon, MS, RD, LD Lesson Objectives At the end of the lesson, the student will be able to: 1. Discuss the broad functions of carbohydrates within the body. 2. Calculate the recommended carbohydrate intake for health promotion. 3. List the classification systems for carbohydrates and give examples and food sources for each category. 4. Analyze the benefits and risks associated with sugar, sugar alcohols, and alternative sweetener consumption. 5. Discuss the effects of fiber on health and identify suggested intake guidelines. 6. Distinguish between lactose intolerance & a milk allergy. 7. Distinguish between a whole grain & a refined grain. Carbohydrates ENERGY! Building Blocks: **Distinguish between natural (inherent) vs. added** Food Sources: Provide 4 kcal per 1 gram Amount Needed: 45% to 65% of daily kcal needs 1
2 Classifying Carbohydrates Carbohydrates (CHO) Simple CHO Complex CHO Monosaccharides Disaccharides Oligosaccharides Polysaccharides Glycogen Starch Cellulose (Fiber) Soluble Insoluble Monosaccharides Do not require digestion: already in simplest form. Three Main Forms 1. Glucose: 2. Fructose ( sugar): 3. Galactose ( sugar) Three Forms 1. Sucrose ( sugar): Disaccharides Source: 2
3 Three Forms 1. Sucrose ( sugar): Disaccharides Image Source: Disaccharides Glucose + Fructose Source: Disaccharides Glucose + Fructose Image Source: 3
4 Guidelines on Added Sugar Intake Organization American Heart Association (AHA) Intake (tsp & TBSP) Intake (kcal) Male Female Male Female 9 tsp = 3 TBSP 6 tsp = 2 TBSP 150 kcal 100 kcal 12 tsp = 4 TBSP 10% daily kcal World Health (Current) intake, or 200 kcal* Organization (WHO) 6 tsp = 2 TBSP 5% daily kcal intake, (Proposed) or 100 kcal* *Based on a 2000 kcal diet for an adult of health body weight. Perspectives on Added Sugar Intake Source: Perspectives on Added Sugar Intake Source: 4
5 Perspectives on Added Sugar Intake Source: Perspectives on Added Sugar Intake Source: Disaccharides Three Forms 1. Sucrose (table sugar): Glucose + Fructose 2. Lactose ( sugar): **Lactose Intolerance vs. Milk Allergy** Source: Webb D. Demystifying lactose intolerance. Today s Dietitian. 2012;14(4):16. 5
6 Disaccharides Three Forms 1. Sucrose (table sugar): Glucose + Fructose 2. Lactose (milk sugar): Glucose + Galactose 3. Maltose: Activity Break Mr. Williams is an African American who complains of severe abdominal pain and diarrhea after drinking milk and eating ice cream. What additional information should you find out? What condition might he have? Why? What dietary changes can you recommend for him? Oligosaccharides Three to ten monosaccharide molecules. Raffinose (3) & Stachyose (4) Found in dried peas and beans. Not digested by human GI tract but broken down by intestinal bacteria gas & bloating. 6
7 Polysaccharides 1. Starch: digestible polysaccharide from sources. a. Amylose: b. Amylopectin: Polysaccharides 1. Starch: digestible polysaccharide from plant sources. a. Amylose: straight chain b. Amylopectin: branched chain 2. Glycogen: digestible polysaccharide from sources. Storage form of glucose in Primary location: Polysaccharides 1. Starch: digestible polysaccharide from plant sources. a. Amylose: straight chain b. Amylopectin: branched chain 2. Glycogen: digestible polysaccharide from animal sources. Storage from of glucose in animals & humans. Primary location: liver and muscles. 3. Cellulose: indigestible polysaccharide from cell wall. 7
8 Polysaccharides 1. Starch: digestible polysaccharide from plant sources. a. Amylose: straight chain b. Amylopectin: branched chain 2. Glycogen: digestible polysaccharide from animal sources. Storage from of glucose in animals & humans. Primary location: liver and muscles. 3. Cellulose: indigestible polysaccharide from plant cell wall. Fiber Classification 1. Soluble Fiber Food Sources: Delays gastric emptying/increases transit time (satiety) Health Benefits: 1. CVD: 2. Diabetes: 3. Weight Management: 4. GI: 2. Insoluble Fiber Food Sources: Fiber Classification Decrease transit time/increase fecal bulk Health Benefits: 1. GI: 2. Cancer: 3. Weight Management: 8
9 AI for Fiber = 14 g/1000 kcal/day Whole Grains / Complex Grains 9
10 Is this a Whole Grain or Refined Grain? Is this a Whole Grain or Refined Grain? 10
11 Is this a Whole Grain or Refined Grain? Activity Break Mrs. Smith who is 75 yr old with heart disease is complaining of constipation. She consumes the following for breakfast: Orange Juice English Muffin with Butter & Jelly Scrambled Eggs Coffee What additional information should you find out? What dietary changes can you recommend for her? Artificial Nonnutritive Sweeteners Source: 11
12 Natural Nonnutritive Sweeteners Stevia (Rebiana A), sold as Truvia, PureVia, Stevia in the Raw Monk Fruit Extract, sold as Nectresse, Monk Fruit in the Raw Sweetener Times Sweeter than Sugar Acceptable Daily Intake Stevia mg/kg bw/day Monk Fruit Extract None Determined Sugar Alcohols CHO with a chemical structure similar to sugar & similar to alcohol but neither sugar nor alcohol. Sugar Alcohol Counterpart Kcal/Gram Sucrose Sorbitol 2.6 Mannose Mannitol 1.6 Maltose Maltitol 2.1 Xylose Xylitol
Carbohydrates: The Energy Nutrient Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning is a trademark used herein under license.
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