Carbohydrates are an important source of energy. They include sugars, starches, and fiber. Sugars are small, simple carbohydrates like glucose, fructose, and galactose. Starches are complex carbohydrates made of linked glucose units. Fiber is a type of carbohydrate that the body cannot digest. The body breaks down carbohydrates into glucose for energy or stores them as glycogen in the liver and muscles. A balanced diet should obtain about 40-60% of calories from carbohydrates to fuel the body and brain. Too little or too much carbohydrate intake can impair health.

1. Nursing Path
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Carbohydrate

2. Carbohydrates
Energy Food
Starch, Sugar
Least Expensive
PlentifulAvailable
Easily Digested
Organic Compound,CnH2nOn
Widely distributed in plant food.
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3. Composition of Carbohydrates
Single Sugar Unit – Glucose
Combine Sugar – Starch
Fiber is Carbohydrate – Not provide Energy
Can not digested by Human
It is Known as Cellulose and Roughage
Pectin - Fruits – Jam.
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4. Classification of Carbohydrates
Classification
of
Carbohydrate
s
Simple
Monosaccharide
Aldose
Trioses,Tetrose,
Pentose, Hexose
Ketoses
Fructose
Disaccharide
Sucrose, Lactose,
Maltose
Complex
Starch, Glycogen
Homopolysacchari
de Starch, Dextrin
Hetropolysacchari
de Hyaluronic acid
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5. Monosaccharide
One Sugar Unit
Important Single Sugar are Glucose, Fructose,
Galactose
Glucose (Dextrose):
 Give Energy for body Activity
 It is primary Fuel of Cell
 It usually not found in Diet (Corn Syrup)
 Produce from Starch.
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6. Monosaccharide
Fructose:
 Fruit, Honey
 Sweetest of Simple Sugar
 Soft drink, Ready to use Cereals, Desserts
Galactose:
 Milk Sugar
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7. Characteristics of Monosaccharide
Are Simple Single Sugar
Which require no Digestion
Quickly absorbed from Intestine to
Blood and carried to the Liver
In Liver Converted into Glycogen and
stored.
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8. Disaccharide
Are Simple Double Sugar
Which Link with two Single Sugar
Important Disaccharides are Sucrose,
Lactose &Maltose
Sucrose = Glucose + Fructose
e.g. Sugar, Brown Sugar
Sugarcane, Sugar beet.
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9. Disaccharide
Lactose = Glucose + Galactose
e.g. Milk Sugar
Lactose is less soluble
Less Sweet than Sucrose
Maltose = Glucose + Glcose
Starch => Maltose => Glucose
Sugar alcohols such Sorbitol
Used in Candies, Beverages.
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10. Polysaccharide
 Starch = (Glucose)n
e.g. Cereals, Legumes,Tubers
 Glycogen = (Glucose)n
Animal Food
Stored in Liver & Muscles
 Fiber :
Plant food –Vegetable, Fruits,Grains
Not digested by Human
e.g. Cellulose, Hemicellulose, Pectins, Gums,
Lignin.
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11. Complex - Polysaccharides
 Starches – Large molecule
of glucose
 Requires longer to digest
 Glucose available slower
 Ex: Cereal grains, corn,
peas, potatoes, squash,
legumes
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12. Fiber
Insoluble
Fiber
• Cellulose
• Hemicellulose
• Lignin
Occurrence
• Cell wall
• Secretion &
Cell
• Woody part of
plants
Source
• Wheat flour,
Bran
• Bran & Gram
• Vegetables,
Fruits
&Wheat
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13. Fiber
Soluble
Fiber
• Gums
• Pectins
Occurrence
• Special Cell
Secretion
• Woody part
of plants
Source
• Oats,
Legumes,
Guar, Barley
• Apple,
Guavas,
Citrus Fruits
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14. Action of Fiber in the Body
Insoluble Fiber
• Accelerate GITransit
• Increase FecalWeight
• Promotes bowel
movement
• Slow Starch
Hydrolysis
• Delays Glucose
Absorption.
Soluble Fiber
• Delays GITransit
• Lowers blood
Cholesterols
• Delays Glucose
absorption.
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15. Caloric Value of Carbohydrates
4 kcal/ gm
Energy needed for Physical Activity,Work of cell,
Brain Function
40% of Total energy should from Carbohydrate
India 60-80 % energy from Carbohydrate
In Developed Country 30-40 % energy from
Carbohydrate
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16. Source of Carbohydrates
Sugar :
Honey, Fruits, Soft Drink, Milk, Sugar,
Starch:
Cereals, Pasta, Flour, Bread, Potatoes, RootVege.,
Pulses
Fiber: Cereals, Bran, Outer skin of Fruits &
Vege., Brown rice, Oatmeals
Pectin: Fruits.
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17. Source of Carbohydrates
Carbohydrates Food Source
Glucose Fruits, Honey, Corn Syrup
Fructose Fruits, Honey
Galactose Milk
Maltose Backed Starch
Sucrose Cane & Beat Sugar
Lactose Milk Product
Starch & Dextrin Grains, Root &Tubers, Legumes
Glycogen Meat Product, Sea Food
Cellulose Vegetables, Outer coat of Seed
Pectin & Gums Fruits, Plant Secretion, seeds. 9/5/201617 www.drjayeshpatidar.blogspot.com

18. Function of Carbohydrates
Energy Supply
Brain, Cell
Spare Proteins
Synthesis of Substances
Non-essentialAmino acids
Glycoproteins
Glycolipids
Promote complete lipid metabolism
Provide Bulk Fiber in the Diet.
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19. Function of Carbohydrates
 Energy Supply for body function
 Essential for the Oxidation of Fats
 Proteins sparing action
 Provide Carbon for synthesis of Non-essential Amino acids
 Are present in some tissue Constituents
 Add flavour to Diet
 Nucleic acid of Connective tissue Matrix, Galactosides of
NerveTissue
 Necessary for proper functioning of CNS
 Adequate hepatic Glycogen Storage enhances normal liver
detoxification ability.
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20. Digestion of Carbohydrates
 Mouth :Chewing – Breaks up food
 Saliva -Amylase
 Pancreatic Amylase
 IntestinalAmylase
Dietary
Carbohydrate/
Starch
Amylase
Maltose +
Isomaltose
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21. Digestion of Carbohydrates
Small Intestine
Maltose → Maltase → Glucose + Glucose
Lactose → Lactase → Glucose + Galactose
Sucrose → Surcease → Glucose + Fructose.
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23. Carbohydrate
Storage :
 Glucose → In Liver & Muscle → Glycogen
Metabolism :
• Anabolism
1. Glucose → Glycogen
2. Glucose → Fat (Lipogenesis)
• Catabolism
1. Glucose → ATP
2. Glycogen → Glucose.
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24. Malnutrition of Carbohydrate
Deficiency :
 Low body weight
 Accumulation of large amount of ketone
bodies in the body
Overconsumption :
• Increase dental caries
• Cause Obesity
• Large amount of sugar – Gastric ulcer
• Depress appetite – Soft Drink
• Increase blood Triglyceride – Lead to Heart
Disease. 9/5/201624 www.drjayeshpatidar.blogspot.com

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