Carbohydrates Classifications and Functions- Chapter 3

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Carbohydrates Classifications and Functions- Chapter 3 1 / 3 1. Carbohydrates -Energy yielding nutrients containing hydrogen, carbon, and oxygen, providing energy for the body -Made up of either ... simple sugars or complex carbohydrates (starch, fiber) 2. Simple Sugars Monosaccharides- simplest form, cannot be digested. Glucose, fructose (fruit) and galactose (milk). Disaccharides- made of two monosaccharides. Sucrose, lactose, maltose. 3. Complex Carbohydrates 4. Sources of carbohydrates Polysaccharides-thousands of glucose molecules linked together. Include starch, glycogen, fiber. •Natural sugars- in fruit & milk •Starch- in grains, veggies, legumes & nuts - plants store glucose as starch •Added sugars- in foods with empty calories •Glycogen - Storage form of glucose in animals and humans. Stored in the liver to be used as a reserve. Limited supply. No dietary source 5. Fiber -Non-digestible carbohydrate -Occurring naturally in plants -Most of our fiber comes from grain sources, legumes, nuts, soy, vegetables and fruit 6. Soluble (VISCOUS) Fiber 7. -Dissolve in water into a gel like substance (delays gastric emptying/emptying of stomach) -Promotes feeling of fullness -Lowers cholesterol by promoting its excretion (encourages removal from body) -Found in foods such as oatmeal, citrus, fruits, legumes, lentils CONTINUES... [Show More]

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