Carbohydrate

Notes

There are 2 main types of

carbohydrates.
Simple carbs
are 1 or 2 sugars in
very small molecules.

Complex carbs
are very large
molecules made of
many simple carb
units.

Atomic arrangement in a basic

sugar molecule.
6 carbons12 hydrogens6 oxygen atoms
C6 H12 O6 OR CH2O
1: 2: 1 ratio

Carbohydrate Characteristics
Subunits are sugars
Glucose is a 6-C sugar
The names of carbohydrates generally end
in ose
Mono (1), Di (2), Poly (more than 2) +
saccharide (sugar)
4 kcals/gram of energy

Foods that are naturally high in

carbohydrates are more healthful than
those with added sugars because:
They provide many
vitamins, minerals and
protein.
Added sugars are
simple carbohydrate,
which must be used
right away or stored
often as fat.

Insulin is vital to the bodys

energy supply
It signals the cells to
accept glucose, giving
them energy to
function, triggers liver
and muscle cells to
remove extra glucose
from blood, store it as
glycogen for future
energy needs.

Monosaccharides
Provide energy - readily broken down to
release energy (metabolism)
Serve as building blocks of other
carbohydrates (Disaccharides,
Polysaccharides)
Ex: Glucose (C6H12O6)fructose, galactose
(with 6 C)
Food sources for simple sugars are:
Fruits
Candy
Dairy products

Disaccharides
Two monosaccharides
The most common disaccharide is
sucrose (Table sugar)
Maltose = composed of 2 glucose
Milk sugar = lactose (1 glucose + 1
galactose)
Malt sugar = maltose (2 x glucose)

Polysaccharide
Many saccharides (monomers)
Polysaccharide - polymer of sugars
May contain only 1 type of sugar or
more
To digest polysaccharides, we must
first hydrolyze (break down)
Ex: Starch (plants) or glycogen
(animals)

Functions of Polysaccharides
Long term storage of sugars
(energy)
Starch - polymer of glucose in plants
Glycogen - polymer of glucose in
animals, more branched than starch

STARCH
Starch is the most consumed
polysaccharide in the human diet
Found in rice, wheat, corn, and
potatoes, peas, bananas, various
forms of bread and noodles (including
pasta).
Cornstarch is used in cooking for
thickening foods such as sauces

GLYCOGEN
Surplus glucose is linked together and stored as
glycogen
Functions as the bodys main energy reserve
If there is no glucose, glycogen is available to
be broken down into glucose and used
The conversion of glucose to glycogen (storage
lowers blood sugar by taking it out of the blood
stream and storing it as glycogen in the liver) and
glycogen to glucose (takes stored glycogen,
breaks it down into glucose, and releases it into
the blood stream, raising blood glucose) are the
usual mechanism for maintenance of normal
levels of blood sugar

FIBER

Dietary fibers are the

indigestible portion of plant
foods
Non-starch polysaccharides
such as cellulose
Fiber is NOT used for energy

Insoluble Fiber
Functions of Insoluble Fiber
Move bulk through the intestines
Control and balance the pH (acidity) in the
intestines
Benefits of Insoluble Fiber
Promote regular bowel movements and
prevent constipation
Remove toxic waste through colon in less time
Help prevent colon cancer
Food Sources of Insoluble Fiber
Vegetables such as green beans and dark green leafy
vegetables; Fruit skins and root vegetable skins
Whole-wheat products; Wheat oat; Seeds & Nuts

Soluble Fiber
Functions of Soluble Fiber
Prolong stomach emptying time so that sugar is
released and absorbed more slowly (makes you feel
full longer)
Benefits of Soluble Fiber
Lower total cholesterol and LDL cholesterol (the Bad
cholesterol) therefore reducing the risk of heart
disease
Regulate blood sugar for people with diabetes
Food Sources of Soluble Fiber
Oat/Oat bran
Dried beans and peas
Nuts & Barley
Fruits such as oranges and apples
Vegetables such as carrots

Sugar

Carbohydrate

Monosaccharide or
disaccharide

Additional information

Beet sugar (cane

sugar)

Sucrose

Disaccharide (fructose and

glucose)

Similar to white and powdered sugar, but varied degree of

purification

Brown sugar

Sucrose

Disaccharide (fructose and

glucose)

Similar to white and powdered sugar, but varied degree of

purification

Corn syrup

Glucose

Monosaccharide

Fruit sugar

Fructose

Monosaccharide

Very sweet

High-fructose corn
syrup

Fructose

Monosaccharide

Very sweet and inexpensive

Added to soft drinks and canned or frozen fruits

Honey

Fructose and
glucose

Monosaccharides

Malt sugar

Maltose

Disaccharide (glucose and

glucose)

Maple syrup

Sucrose

Disaccharide (fructose and

glucose)

Milk sugar

Lactose

Disaccharide (glucose and

galactose)

Made in mammary glands of most lactating animals

Powdered sugar

Sucrose

Disaccharide (fructose and

glucose)

Similar to white and brown sugar, but varied degree of

purification

White sugar

Sucrose

Disaccharide (fructose and

glucose)

Similar to brown and powdered sugar, but varied degree of

purification

Formed by the hydrolysis of starch, but sweeter than starch

SOURCE: Mahan and Escott-Stump, 2000; Northwestern University; Sizer and Whitney, 1997; and Wardlaw and Kessel, 2002.