Carbohydrates/ Alcohol

I. Carbohydrates
A. Definition: an essential nutrient provided almost entirely by plant foods and is the
major source of energy and fiber
B. Two Main Groups
1. Simple CHO
a. primarily sugars and naturally found in fruits and milk
b.
c.
2. Complex CHO
a. primarily starch and cellulose (fiber) and found in breads, vegetables
and cereals
C. Historical Perspective
1. Consumption of starch/fiber has decreased and sugar has increased since 1900
D. Chemical Composition
1. Composed of 3 elements: C-H-O
E. Classification of Three Sub-Groups
1. Monosaccharides ____________________________
a. simplest form of CHO
b. 3 monosaccharides important in nutrition
1) glucose
2) fructose
3) galactose
c. all contain 6 atoms C, 12 atoms H, and 6 atoms O but differ in
arrangement of atoms

1) glucose
a) dextrose or blood sugar, found in fruits, vegetables and
honey ________________________
b) main source of energy for the CNS (brain and spinal
cord)
c) body tries to keep at least 90 mg glucose/deciliter of
blood (fasting blood sugar)
(1) if the glucose in the blood > 200 mg/dl =
HYPERGLYCEMIA
This occurs when the hormone, insulin, is not
produced fast enough by the pancreas to help
the cells remove glucose from the blood. The
kidneys cant keep up and glucose spills into
the urine. The loss of glucose produces more
urine; more urination = more thirst.
Symptoms: higher blood glucose levels, glucose
in the urine, increased thirst and increased
urination
(2) if the glucose in the blood < 60 mg/dl =
HYPOGLYCEMIA (2 types)
a] reactive hypoglycemia:
occurs when people wait too long
between meals or when diet is too
high in simple sugars
b] spontaneous hypoglycemia: (rare)
occurs when pancreas puts out too
much insulin and creates chronic
low blood sugar
Symptoms: hunger, weakness, sweating,
and lightheadedness
2) fructose
a) known as fruit sugar and naturally found in corn syrup
and sugar
b) used commercially as high fructose corn syrup
c) doesnt promote tooth decay (less cariogenic)

3) galactose
a) obtained primarily from animal sources
(from digesting lactose)
2. Disaccharides
a. 3 found in food:
1) sucrose = glucose and fructose
2) lactose = glucose and galactose
3) maltose = glucose and glucose
b. sucrose (most common and poses greatest risk of tooth decay)
1) 100% found in table sugar and granulated sugar
2) 97% found in brown sugar (molasses makes up the rest)
c. lactose
1) found in milk sugar
2) lactose enhances Ca++ absorption (both are within milk)
3) lactose intolerance
a) cause: _______________________________________
b) symptoms: ___________________________________

d. maltose
1) needed for malt beverages
3. Polysaccharides
Much more complex and are considered starches and fiber
Other terms for fiber: _____________________________________________
a. number of glucose units and their arrangement determine characteristics
b. may contain as many as 2000 glucose units
c. may be in one long chain (Amylose)
d. may be a branched chain arrangement (Amylopectin)
e. glucose is stored as the polysaccharide, glycogen, which is stored in the
liver and muscle
f. fiber/cellulose provides structural framework for all plant material
1) humans dont have the enzyme to break it down so it is not
absorbed
2) ideal fiber/day _________________
3) too much fiber = decreased nutrient absorption
ex. _____________________________

4) food sources of fiber:

___________________________________________________
5) 2 types of fiber
a) insoluble fiber
b) soluble fiber
6) fiber goals on food labels:
a) > 3 grams fiber/ 100 kcal from CHO foods
F. Digestion
1. CHO must be converted to monosaccharides before they can cross the intestinal
wall and enter the bloodstream and then go to the liver and then to the cells
2. Need enzymes:
a. amylase
b. sucrase
c. lactase
d. maltase

G. Metabolism
1. Occurs within cells to be used in one of 3 ways
a. source of energy
b. stored as glycogen in the muscle or liver
c. stored as fat
H. Functions
1. Source of energy for the CNS
2. Sugar/Starch kcals _________________
Fiber kcals _________________
3. Dietary Essential
a. Consequences of Low or CHO Free Diet:
1) lose sodium, potassium and water which accounts for weight
loss and weakness
2) fat must be used as primary source of energy, which is abnormal
and creates a build up of ketones = ketosis
a) symptoms of ketosis:
fatigue, dehydration and loss of energy

4. Source of sweetness
I. Sugar Substitutes
1. aspartame ( ____________ )
a. side effects ________________________________________________
2. saccharin ( ____________ )
3. splenda ( _____________ )
4. stevia
II. Alcohol
Can cause death if alcohol levels continue to increase until the CNS is impaired
A. Chemically related to fats, but is produced from CHO
B. Absorption and Metabolism of Ethanol
1. Water soluble and requires no digestion
2. 80% immediately absorbed by small intestine
3. Metabolism involves the liver and kidneys. Need enzyme, alcohol
dehydrogenase, to be used as energy.
4. Provides kcals _________________________

5. Absorption is not affected by exercise, vitamin supplements or caffeine

C. Implications
1. Person may not eat food because appetite is depressed leading to malnutrition
2. GI tract may be affected which impairs digestion and absorption and may
increase the risk of GI cancers
3. Can cause liver disease and alcohol poisoning
D. Fetal Alcohol Syndrome
1. NO alcohol during pregnancy to avoid alcohol poisoning of fetus
2. Characteristics:
slow infant growth, small head/body, distorted facial features, mental
retardation (low IQ)
3. May also be caused by changes in alcohol dehydrogenase