SANTIAGO ACHURI

ANNGY MARCELA BOHÓRQUEZ

SANDRA MILENA BUSTOS
ADRIANA MARTÍNEZ

INTRODUCTION TO FOOD ENGINEERING

Group 2
Carbohydrates
are foods that The function is to
contain carbon, store and obtain
hydrogen and Carbohydrates are energy
immediately.
oxygen in the important
proportions macronutrients that
6: 12: 6 must be obtained
through food.
 Healthy Unhealthy
carbohydrates carbohydrates
 Reduces
inflammation
by decreasing
cortisol level.

Normal
Feel better consumption of
and with calories in the stay healthy
more form of for longer
energy carbohydrates
goes from 50%
to 60%

Delaying
the
problems of
diabetes
 Classification of carbohydrates
Fruits
Glucose Honey

Hexoses Fructose Fruits

Honey

Simple Galactose Produced by

carbohydrates milk lactose
(monosaccharides)
Ribose
fruit, milk,
Pentoses sweets,
sodas
Xylose
 Classification of carbohydrates
Saccharose Common
Sugar

Barley and
Disaccharides Maltose
cereals

Sugar
Complex Lactose Of milk
Carbohydrates

Homopolysaccharides Peas,
beans,
Polysaccharides whole
Heteropolysaccharide grains and
s
vegetables
 Simples Carbohydrates

Common Sugar Honey Milk Corn Apple

Common Sugar (Galactose) (mannose) (glucose)
(Saccharose) (Fructose)
(Saccharose)

Complex Carbohydrates

Artichoke Broccoli Banana Potato Apple

(Inulin) (Raffinose) (Oligofructose) (Starch) (Pectine)
Maximum consumption of carbohydrates

Consuming excess
carbohydrates generates
pathological and
psychological alterations

Overweight, obesity,
diabetes, hypoglycemia,
cardiovascular problems,
hyperactivity, among others
Effects of excessive carbohydrate consumption on
human health

Obesity Diabetes Hyperglycemia

Maximum recommended amount of carbohydrates

FAO / WHO recommends

that the consumption of
added sugars be 5% of the
total caloric value.
 American Heart Association (AHA) recommends

No more than 100 No more than 150 Limit consumption of

calories of sugar for calories of sugar for sugary drinks to 450
women men calories per week
Minimum consumption of carbohydrates

Consume carbohydrates in
small percentages generates
fatigue and Deficiency of
vitamins and minerals

Heart disease and diabetes

can go up or down and
energy levels decrease
 Effects of Consume carbohydrates in small
percentages

Heart disease and diabetes Energy levels decrease

can go up or down
 Minimum Consume

The RDA
(Recommended
Dietary Allowances)
in 2004 determined
that to cover the
needs of healthy
people, an average
of 130 grams of
carbohydrates per
day should be
consumed in adults.
 CONCLUSIONS

• Carbohydrates are a source of energy because they help control blood glucose levels,
so it is necessary to eat healthy carbohydrates such as fruits and vegetables.

• Simple and complex carbohydrates are a source of energy and are differentiated by
their structure and the speed at which they are digested by the number of saccharides

• The excessive consumption of carbohydrates is related to different metabolic

alterations with negative impact on the organism.

• Our body uses glucose as its main energy substrate, which is derived mainly from the
metabolism of hydrates