Nutrition for the Foodservice Professional

1
Nutrition for the Foodservice Professional

• Carbohydrates

Virginia Stipp Lawrence, MHM
2
Welcome!

• Topic Presentations

3
Photosynthesis

• Plants can make their own carbohydrates from the
  carbon dioxide in the air and water taken from
  the soil.
• Photosynthesis converts energy from sunlight into
  energy stored in carbohydrates, which the plants
  uses to grow and be healthy.

4
Categories of Carbohydrate

• Simple carbohydrates
• Natural sugars
• Refined sugars
• Complex carbohydrates (polysaccharides)
• Starch
• Fiber

5
Functions of Carbohydrate

• Functions as primary source of bodys energy
• Central nervous system and red blood cells rely
  almost exclusively on glucose.
• Glucose is stored in liver and muscles as
  glycogen.
• Helps body use fat efficiently
• Spares protein from being burned for energy
• Part of various materials in body, such as
  connective tissue, some hormones enzymes

6
Sugars
7
Sugars in Food

• Natural sugars
• Found in fruit, milk, honey
• Added sugars
• Sugars added to a food for sweetening or other
  purposes, do not include natural sugars
• Granulated sugar, corn syrup, high fructose corn
  syrup
• Found in soft drinks, jams and jellies, baked
  goods, and other foods

8
Sugar Alcohols

• Sugarlike compounds that occur naturally in small
  amounts in fruits and vegetables
• Used to sweeten sugar-free candies, cookies, and
  chewing gum
• Examples sorbitol, xylitol, mannitol, isomalt
• Contain fewer kcalories than sucrose
• Do not cause tooth decay
• Large amounts can cause diarrhea

9
Added Sugars and Health

• Obesity
• Diabetes
• Heart Disease
• Hypoglycemia
• Hyperactivity in Children
• Dental Caries

10
Lactose Intolerance

• An intolerance to milk and most milk products due
  to a deficiency of the enzyme lactase.
• Symptoms often include flatulence and diarrhea.
• Especially prevalent among Asian Americans,
  Native Americans, African Americans, Latinos, and
  other groups.
• Treatment requires a diet limited in lactose.
• Most people can drink small amounts of milk
  especially if taken with food.

11
Starch

• Made of a long chain of glucoses linked together.
• The glucose chains may be straight (amylose) or
  branched (amylopectin).
• Found only in plant foods grains, legumes,
  vegetables, some fruits.
• Most starchy foods are cooked to make them
  flavorful and able to be digested.
• Gelatinization When starches are heated, they
  absorb water and swell in size.

12
Dietary Fiber

• Soluble fiber
• Includes gums, mucilages, pectin, and some
  hemicelluloses.
• Found in many fruits and vegetables, some cereal
  grain, and beans and peas.

• Insoluble fiber
• Includes cellulose, lignin, and remaining
  hemicelluloses.
• Found in whole grains, wheat bran, many veggies
  and fruits, beans and peas, and seeds.

13
Whole Grains
14
Whole Grains

• Examples
• Whole wheat
• Whole rye
• Oatmeal
• Whole oats
• Whole hulled barley
• Popcorn
• Brown rice

• Whole grains offer
• More nutrients
• Phytochemicals
• More fiber

15
Food Labeling and Fiber

• Total Fiber Dietary Fiber Functional Fiber

16
Fiber and Health

• Digestive disorders
• Colon cancer
• Heart disease
• Diabetes
• Obesity

17
Digestion, Absorption, Metabolism of
Carbohydrates

• Starch digestion begins in mouth.
  (enzyme-salivary amylase)
• Before being absorbed, carbohydrates must be
  broken down into monosaccharides.
• Enzymes in small intestine (sucrase, lactase,
  maltase, and pancreatic amylase) ensure that
  single sugars are absorbed.
• In the liver, fructose and galactose are
  converted to glucose or further metabolized to
  make glycogen or fat.

18
Dietary Reference Intakes

• RDA for carbohydrate 1 year old
• 130 grams daily
• AI for total fiber
• Men 19 50 years old 38 g
• Men over 50 years old 30 g
• Women 19 50 years old 25 g
• Women over 50 years old 21 g
• AMDR 1 year old 45-65 of kcal.

19
Grains, Legumes, Pasta, Thickeners

• Grains
• Legumes
• Pasta
• Thickeners

20
Alternative Sweeteners

• Saccharin
• Aspartame
• Acesulfame-K
• Sucralose
• Neotame

• Possibilities
• Alitame
• Cyclamate
• D-Tagatose
• Stevioside
• Thaumatin

21
Questions?
22
Next Week
Im not FAT, I just make you PLUMP!
The Wonderful World of
Lipids