CARBOHYDRATES
Carbohydrates are probably the most abundant and widespread organic substances in
nature, and they are essential constituents of all living things. They are formed by
green plants from carbon dioxide and water during the process of photosynthesis.
Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and
milk products. Though often maligned in trendy diets, carbohydrates – one of the basic food
groups – are important to a healthy diet.
Carbohydrates are macronutrients, meaning they are one of the three main ways the body
obtains energy, or calories. They are called carbohydrates because, at the chemical level, they
contain carbon, hydrogen and oxygen.
Function of carbohydrates
Carbohydrates provide fuel for the central nervous system and energy for working
muscles. They also prevent protein from being used as an energy source and enable fat
metabolism.
Also, carbohydrates are important for brain function. They are an influence on "mood, memory,
etc., as well as a quick energy source.
Simple vs. complex carbohydrates
Although a number of classification schemes have been devised for carbohydrates, the
division into four major groups— monosaccharides, disaccharides, oligosaccharides,
and polysaccharides – is among the most common. Most monosaccharides, or simple sugars, are
found in grapes, other fruits, and honey. Although they can contain from three to nine carbon
atoms, the most common representatives consist of five or six joined together to form a
chainlike molecule. Three of the most important simple sugars – glucose (also known as
dextrose, grape sugar, and corn sugar), fructose (fruit sugar) and galactose – have the same
molecular formula, (C6H12O6), but, because their atoms have different structural arrangements,
the sugars have different characteristics.
Two molecules of a simple sugar that are linked to each other form a disaccharide, or
double sugar. The disaccharide sucrose, or table sugar, consists of one molecule of glucose and
one molecule of fructose; the most familiar sources of sucrose are sugar beets and cane sugar.
Milk sugar, or lactose, and maltose are also disaccharides. Before the energy in disaccharides
can be utilized by living things, the molecules must be broken down into their respective
monosaccharides. Oligosaccharides, which consist of three to six monosaccharide units, are
rather infrequently found in natural sources, although a few plant derivatives have been
identified.
Polysaccharide, also called glycan, the form in which most natural carbohydrates occur.
Polysaccharides may have a molecular structure that is either branched or linear.
Linear compounds such as cellulose often pack together to form a rigid structure; branched forms
(e.g., gum arabic) generally are soluble in water and make pastes.
Polysaccharides composed of many molecules of one sugar or one sugar derivative are
called homopolysaccharides (homoglycans).
Homopolysaccharides composed of glucose include glycogen and starch – the storage
carbohydrates of animals and plants, respectively – as well as cellulose, the important structural
component of most plants. Preparations of dextran, a glucose homopolysaccharide found in
slimes secreted by certain bacteria, are used as substitutes for blood plasma in treating shock.
Polysaccharides consisting of molecules of more than one sugar or sugar derivative are
called heteropolysaccharides (heteroglycans).
Sugars, starches and fibers
In the body, carbs break down into smaller units of sugar, such as glucose and fructose.
The small intestine absorbs these smaller units, which then enter the bloodstream and travel to
the liver. The liver converts all of these sugars into glucose, which is carried through the
bloodstream – accompanied by insulin – and converted into energy for basic body functioning
and physical activity.
Fiber is essential to digestion. Fibers promote healthy bowel movements and decrease the
risk of chronic diseases such as coronary heart disease and diabetes. However, unlike sugars and
starches, fibers are not absorbed in the small intestine and are not converted to glucose. Instead,
they pass into the large intestine relatively intact, where they are converted to hydrogen and
carbon dioxide and fatty acids. Sources of fiber include fruits, grains and vegetables, especially
legumes.
TEXT COMPREHENSION
1. Complete the concept map:
Carbohydrates
2. Complete the following statements:
1) Carbohydrates consist of _____________________________________.
2) The key functions of carbohydrates are _________________________.
3) The sources of carbohydrates are ______________________________.
4) The carbohydrates are divided in ___________________________.
5) A glycan is made of _______________________________________.
3. Complete the sentences with the proper words:
1) Simple sugars contain only one or two ___________ units and are Sucrose
typically sweet tasting.
sugars
2) __________ carbohydrates are thousands of saccharide units long and
have a starchy taste. complex
3) Excess ________will be stored as glycogen in our liver and muscle.
metabolized
4) ____________ or table sugar contains both glucose and fructose.
5) ____________is considered a complex carbohydrate, however the nutrients
human gut does not possess the enzymes needed to break apart the links
saccharide
between sugar units.
6) Foods with high fiber content are __________ more slowly without proteins
causing a big insulin rush.
starches
7) __________ in the form of honey, syrups and refined products are well
known sources of energy and taste in our food chain. fiber
8) ___________ come primarily from root vegetables, cereal grains, corn,
and rice. glucose
9) Carbohydrates are valuable sources of energy and other __________.
10) Carbohydrates need to be consumed in combination with _________and fats to control the
rate of blood sugar rise, which controls insulin.
VOCABULARY EXERCISES
4. A. Match the verbs with their synonyms:
To provide To obtain
To break down To supply
To strive To include
To be composed of To disintegrate
To derive from To try
B. Fill in the gaps with the corresponding verb from A:
1) The primary role of carbohydrates is __________ energy for the body.
2) At least half our food energy ________ carbohydrate, principally from starch but also
from the simple sugars.
3) The polysaccharides starch, glycogen, and fiber ___________ chains of glucose units.
4) The body _________ to maintain its blood glucose within a normal range for optimal
health and functioning.
5) Glycogen can ______________ by the liver to maintain a constant blood glucose level.
5. Make word combinations and use them in sentences related to carbohydrates.:
Bad source
Weight carbohydrates
Healthy rap
Processed fiber
Sugar gain
Fuel foods
dietary alcohols
6. Write the derivatives for the following words:
Choose your carbohydrates (wise) __________! Limit foods with (add) ___________ sugars
and refined grains, such as (sugar)________ drinks, desserts and candy, which are packed with
calories but low in nutrition. Instead, go for fruits, vegetables and whole grains.
Evidence shows that (eat) __________ plenty of fruit, vegetables and whole grains can help
you control your weight. Their bulk and fiber content aids weight control by (help) _________
you feel full on fewer calories. Contrary to what low-carb diets claim, very few studies show that
a diet rich in (health) _________ carbohydrates leads to weight gain or (obese) ____________.
7. Video Comprehension (Complex carbs vs Simple Carbs)
unrefined ,nutrients ,white flour, longer-lasting ,therefore ,to spare, provide, dairy, refinement,
essential , stripped of, loaded, starchy ,all grains, stores ,a range of, chronic diseases fiber, food
labels, break down ,bloodstream , starches, outer layers, blood sugar level, enriched ,sweet tooth
Carbohydrates, or "carbs", are an____________________ part of any diet. We need them to live
and they are in almost everything we eat. They can be found in all fruits, all vegetables,
__________________, and some________________ products. Most processed foods we eat
are_________________ with carbs.
Carbs _______________ our bodies with energy. They are a great source of "fuel". When we
take in too many carbs then we have "fuel"______________, and our body
_______________that excess as fat.
Let's break that down: Carbohydrates are made of sugar molecules. Simple carbohydrates like
glucose, fructose (fruit sugar) and sucrose (table sugar) need almost no digesting. They can enter
the _______________ immediately and ____________________are a fast source of energy.
Complex carbohydrates contain__________________ that are composed of longer chains of
sugars. They provide the body with a____________________energy source, as well
as_______________ and other _____________. Our bodies ________________complex carbs
into what's called glucose. Glucose is the primary "fuel" that our cells burn to give us energy.
When we refer to "good" carbs, we mean carbs (usually complex carbs) that are as close to their
natural state as possible, or________________. Good carbs are "good" because in addition to the
carbs, they contain nutrients we need like vitamins, minerals, and
_______________________phytonutrients.
Bad carbs are considered "bad" because of one of two things; they are simple sugars (like the
ones in sodas and candy), or they're complex carbs that have been refined (or ______________
all that "good" stuff during processing). These bad carbs are found in foods like cakes, cookies,
crackers, _______________and white bread.
Another example of a bad carb is white rice. It begins as a whole grain of brown rice whose
____________ contain healthful fiber, vitamins and minerals. However, during
_______________this nutritious outer layer is removed and the brown rice is transformed into
white rice. What's left of the grain is just a______________, white center and our body sees it as
a little ball of sugar. That sugar is quickly absorbed into the bloodstream and rapidly
raises___________________.
We need sugar, but only in combination with all those other good things.
And don't be fooled by labels that say "_______________." The enrichment process adds back
only five nutrients to refined flour. But all the other nutrients from the whole grain are still lost.
So eat good carbs. You can satisfy your _______________by eating fruit. Choose flour, breads,
cereals and pasta made of whole grains. Look for the words "whole grain" or "whole wheat "
on_______________; it should be the first ingredient listed. Good carbs tend to be high in fiber
and will help keep you fuller longer. They may reduce your risk for _________________(like
heart disease and diabetes) and even certain cancers.
For a healthy, balanced diet, eat carbs that are "whole" in nature. Our bodies do best with the
whole food as nature intended it. After all, Mother Nature is pretty smart.
8. Nutrition Quiz: Carbohydrate Lesson
1. Carbohydrate molecules do not contain 4. All carbohydrates have how many calories
which element? per gram?
a) Hydrogen a) 3
b) Oxygen b) 4
c) Helium c) 5
d)Carbon d) 9
2. Which substance allows glucose to be 5. Which complex carbohydrate helps plants
removed from the blood and moved into the keep their shape?
cells to be stored as glycogen? a) Starch
a) Amylase b) Cellulose
b) Lipase c) Glycogen
c) Insulin d) All of the above
d) Intrinsic factor
6. Which vegetable is not a starchy vegetable?
3. Why would a chocolate chip cookie be a poor a) Spinach
choice for healthful carbohydrates? b) Potatoes
a) Too much sugar c) Carrots
b) May contain bad fats d) Peas
c) Too many calories for too little nutritional value
7. Which simple sugar is found in milk?
d) All of the above
a) Lactose
b) Sucrose two single sugar units?
c) Maltose a) Fructose and galactose
d) None of the above b) Lactose and glucose
c) Glucose and fructose
8. Starch requires which digestive enzyme to
d) Maltose and glucose
break it down into individual glucose units?
a) Protease l3. Simple sugars include:
b) Lipase a) Monosaccharides
c) Amylase b) Disaccharides
d) Both lipase and amylase c) Both
d) Neither
l4. Complex carbohydrates include
9. Which food is a poor choice for healthful
a) Starch
carbohydrates?
b) Cellulose
a) Whole grain bread
c) Glycogen
b) Root beer
d) All of the above
c) Navy beans
d) Carrots l5. Which complex carbohydrate is a storage
form of energy in plants?
10. Which macronutrient does the body prefer
a) Cellulose
as a source of energy?
b) Starch
a) Fat
c) Glycogen
b) Protein
d) All of the above
c) Fiber
d) Carbohydrate 16. If half of your calories should come from
carbohydrates, how many grams of
11. Glucose is a
carbohydrates should you consume on a 1500
a) Monosaccharide
calorie per day diet?
b) Disaccharide
a) 73
c) Simple sugar
b) 188
d) Both monosaccharide and simple sugar
c) 297
l2. Table sugar, or sucrose, is made up of which d) 150
Bibliography
1) Carbohydrates: What They Are, Where They’re Found, How They’re Used | Live Science
2) carbohydrate | Definition, Classification, & Examples | Britannica
