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lecture notes for nutrition class

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lecture notes for nutrition class

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  • March 19, 2024
  • 9
  • 2023/2024
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  • Jamie
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Clinical Nutrition
Lecture 2: Carbohydrates and Protein
Function of Carbohydrates
 Energy, most efficient form of energy for the body, fibre (decreased
risk of illness), naturally occurring sweeteners, brain and nerve tissue
function best on glucose from carbohydrates
 Protein sparing effect – fat source of energy, not carbs (ketosis)


Carbohydrates
 Organic compound composed of carbon, hydrogen, and oxygen
 Simple Carbohydrates
o Monosaccharides- single carbohydrate units (glucose, fructose,
galactose)
o Disaccharides – two single carbohydrate units bound together
(sucrose, maltose, and lactose)
 Complex Carbohydrates
o Polysaccharides – many units of monosaccharides joined
together (starch, glycogen, fibre)


Dietary Carbohydrates
Monosaccharides
 glucose, fructose, galactose
Disaccharides
 sucrose (glucose + fructose), lactose (glucose + galactose), maltose
(glucose + glucose) *monosaccharide + glucose*

Polysaccharides
 starches, fiber


Monosaccharide: Glucose
 Dextrose
 Body coverts all other digestible carbohydrates to glucose
 Found in fruit, vegetables, honey, corn syrup and cornstarch

Monosaccharides: Fructose

 Sweetest simple sugar
 Found in fruit, honey, vegetables

, Monosaccharide: Galactose

 Only significant as it combines with glucose to form lactose
 Only in forms of milk


Disaccharide: Sucrose

 ”sugar”
 50% glucose and 50% fructose
 Extracted from sugarcane and sugar beets made into white sugar,
brown sugar etc.
 Naturally occurs in maple syrup, bananas, dates, pineapple, peas,
sweet potato


Disaccharide: Lactose

 Milk sugar
 Only animal source of carbohydrate
 50% glucose and 50% galactose
 Least sweet of all sugars
 Enhances calcium absorption


Disaccharide: Maltose

 Not found freely in food
 Composed of two glucose molecules
 Found in beer for fermentation


Digestion and Absorption of Carbohydrates

Carbs take 1-4 hours to digest
Hydrolysis
 Breaking down into simple chains
Mouth
 mechanical digestion breaks food into smaller pieces. Amylase begins
chemical digestions (starch amylase> dextrin, maltose)
Stomach
 stomach acid and enzymes halt amylase action




Small Intestine

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