Class notes
lecture notes for nutrition class
- Course
- NURS 3073
- Institution
- University Of New Brunswick (UNB )
lecture notes for nutrition class
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Clinical NutritionLecture 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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