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Understanding Carbohydrates: Vital Energy Source for Health

Carbohydrates provide essential body heat, tissue synthesis, and energy while aiding in fat utilization and promoting vitamin B synthesis. Sugar is a key carbohydrate source, with monosaccharides like glucose and fructose. Whole grains contain vital nutrients lost in refined grains processing, offering fiber and antioxidants. Knowing the physiological uses of sugars and whole grains leads to improved health and energy.

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Understanding Carbohydrates: Vital Energy Source for Health

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  1. CARBOHYDRATES • 4 calories/gram of energy • functions: • needed for body heat • synthesis of tissue • increase fat utilization • provide fiber • promote Vit B synthesis

  2. What is a Sugar? • A carbohydrate that is an essential source of energy for all living organisms. • Monosaccharides • Glucose, Fructose, Galactose, and Ribose • Disaccharides • Sucrose, Lactose, and Maltose • Polysaccharides

  3. all carbs are eventually broken down into glucose • body links glucose together to form glycogen which is stored in the liver and muscles

  4. What is a whole grain? • Seed or kernel in its’ natural state • Divided into three parts • Bran • Germ • Endosperm • Examples of foods: • Whole wheat Flour • Brown rice • Oatmeal

  5. Refined Grains • Process grains that remove the bran and the germ of the kernel • Finer texture • Longer shelf life • What nutrients are lost when whole grains are processed into refined grains? • Examples • White Flour • White Bread • White Rice

  6. Refined vs. Whole Grains Agricultural Research Service Nutrient Database for Standard Reference

  7. Physiological Uses of Whole Grains • Bran • Insoluble fiber – adds volume and slows glucose absorption and decreases blood cholesterol. • Aids in Bile excretion • Endosperm • Proteins and carbohydrates • Germ • Unsaturated fats are used for energy along with antioxidants and phytochemicals in the body to reduce

  8. Physiological Uses of Sugars in the Body • Initial breakdown of complex carbohydrates begins in the mouth. • Salivary amylase • Pancreatic enzymes further breakdown complex sugars in the small intestines to make glucose. • Glucose

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