FN 225: Nutrition
Noy Rathakette, Ph.D.
Health Professions Division
Lane Community College
Eugene, Oregon

LECTURE 4A: Carbohydrates

You can now see your score on Exam 1.  You can also see the range of scores on Exam 1 by looking above Week 1. 

You can also see your Score in the Class After Exam 1 by clicking on "Grades" in the"Administration" block.  Your score after Exam 1 includes the extra credit review quiz, but not the Study Questions 4 part 1.

Check the SYLLABUS to see what letter grade that score is equivalent to.

Lecture 4B will have more information about the results of Exam 1.

Here's what the SYLLABUS says regarding the Policy about returning exams:
To prevent exams from being in circulation (which would decrease their reliability as an assessment tool), you're not able to see graded exams online.  Students in campus sections are also not allowed to keep their exams.  Those of you in this area are welcome to come see me during my office hours  and you can see your exam then.  Those who can not do this can call me during my office hours.  541-463-5533.  If you're unable to call me then, call and leave me a message with your phone number.  I can call you during my office hours and leave you a message regarding the questions you missed. 


Keep in mind that the lectures for chapter 4 part 2 (Week 4) are the most time-consuming ones of the term so please plan your time accordingly.

The second EXAM is Week 5.  Exams are always due THURSDAY and they will start being available on MONDAY evening.  If you need to take an exam late, please tell me BEFORE  the due date.

There is an online review quiz to be taken during week 4.

FORUM (to be posted MONDAY of Week 4):
  1. Take a look at the chart on page 64 of your packet called "Food Sources of Carbohydrates, Lipids, Proteins" and focus on Starch and Fiber.  What is one food you like that would give you BOTH starch and fiber?

  2. Go to the link below and compare the two yogurt.  Besides the grams of sugar, can you think of another reason the one on the right tastes intensely sweet? (Wait until you've watched this lecture before answering this one.)
    https://teach.lanecc.edu/naylore/225Lectures/04B/TwoYogurts.html

  3. I couldn't get through this book myself, but I've always liked the title Things Fall Apart, a classic 1958 English-language novel by Nigerian author Chinua Achebe.

    I think the title of this book describes what often happens for students during this point in the term, just when the second exam is scheduled.  

    What do you do when you feel your life is beginning to fall apart?

    By the way, have any of you read this book?

Lecture 4A has more than the usual number of Video Clips.  You might find it useful to shut applications and re-start your computer before viewing this lecture.

As you're looking at this lecture, have in front of you your packet, beginning with page 45.  You can use this Lecture 4A to fill it in the blanks and to answer the questions in the Lecture Outline in your packet, although I will skip around just a little.

The Lecture Outline in your packet begins by asking this question:
If someone told you "My carbohydrate intake is too high", what would you assume about what they're eating?

When I've asked this question in class, the two most common things people say are:
lots of bread
lots of sweets

BOTH of these kinds of foods are high in carbohydrates, but the kinds of carbohydrates are different,  Bread is high in the carbohydrate starch and sweets are high in sugar.  A third type of carbohydrate is fiber and it's the one that sometimes people don't think of as a carbohydrate.

I  Types of Carbohydrates,
which include SIMPLE and COMPLEX Carbohydrates.

Notice that sugar is a SIMPLE Carbohydrate and starch and fiber are both  COMPLEX Carbohydrates.  

II Processing of Foods with Carbohydrate

III Digestion & Absorption of Carbohydrates

IV  In the Body: Glucose As Fuel

Where, in the LECTURE OUTLINE, do you find diabetes?
Click here if you see it in part I.
Click here if you see it in part II.
Click here if you see it in part III.
Click here if you see it in part IV.


I  Types of Carbohydrates

A.    SIMPLE CARBOHYDRATES
Notice that BOTH monosaccharides and disaccharides are SIMPLE CARBOHYRATES.
Glucose, fructose and galactose are MONOsaccharides and maltose, sucrose and lactose are DIsaccharides.

MONOSACCHARIDES

As you learned in Lecture 3B, when a plant is making glucose, the plant puts the sun's energy in the bonds between the carbon atoms.  It makes that glucose to get energy in a form it can use for its own growth and later reproduction.  That glucose that the plant makes is critical for us because it is pretty much the only fuel for the brain and nervous system.  Muscles, on the other hand, can get a lot of energy from fat, in addition to glucose.


In its purified form (shown below) glucose looks and tastes much like table sugar.



The plant makes fructose because it is the sweetest sugar and that sweetness helps to attract and thereby plays a role with reproduction.  One of the places a plant puts that fructose in in the nectar of its flowers.
06flowerparts
A flower's parts are shown above.  Different insects (like butterflies, ladybugs and bees) visit flowers to drink that sweet nectar.  Sperm-containing pollen (notice it above) gets on the insect's legs.  As the insect moves around the flower, some of the pollen gets on the stigma and travels down to the ovary, where it fertilizes it and starts the process of making a new seed-containing fruit.
02wodlndskipperlobe
03tigerswallowtail
My mother was the first to get me interested in digital photos.  She was in her eighties when she took the above photo.

04ladybug

05ladybugtaylor
This is Taylor, the daughter of a former student.

Many commercial crops that have come to rely on honeybees for   pollination include almonds, blueberries, cranberries, cherries, pears, watermelons, cantaloupes, cucumbers and pumpkins.  We are in the midst of a crisis as honey bees are dying at an unprecedented rate.
"OSU seeks state grant to study, boost bees", By Ilene Aleshire, The Register-Guard,  June 4, 2008.  Oregon State University has asked the state for $250,000 in emergency funding to find out why honey bees are dying at an unprecedented rate and to find a solution.

The above magazine insert says "Nature needs honey bees.  We all do. After all, they're responsible for pollinating one third of all the foods we eat.  But they're disappearing at an alarming rate.  Help bring them back.  Plant this page filled with bee-friendly wildflower seeds under a thin layer of soil, water thoroughly, keep moist and in a sunny spot, and with a little luck you might just grow some food that will keep them alive."



A neighbor is trying to do her part to increase our honeybee population by putting a hive where her garbage can used to go.




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Above and below are two examples of fruit forming after fertilization.  Above is a tomato and below is squash.  It's interesting that the squash begins forming even before the flower has dried up.

01pishahrosebee
To make honey, a bee takes nectar from a blossom, then bee enzymes break down the slightly more complex sugars in the nectar into the sugars glucose and fructose. The bees then spread the nectar throughout the honeycombs where water evaporates from it, making it a thicker syrup that can be stored until the bees eat it.

Another place some plants put that sweet fructose is in their fruit.  The sweetness attracts an animal, like this sheep.  A sheep eats the apple, digests most of the apple, but the seeds resist digestion.  So when the sheep defecates hours later, he deposits those seeds perhaps miles away from the original apple tree.  Call him "Johnnie Applesheep".  

Our body (more specifically the liver) takes the fructose it gets from food and rearranges to make glucose.






Galactose isn't in food alone.  It is always joined with glucose to make the disaccharide lactose and put into an animal's milk.  Plants don't need to make galactose because they don't make milk to nurse their young.  
Our body (more specifically the liver) takes the galactose it gets from drinking and digesting milk and and rearranges to make glucose, just as it does wish fructose.
Our digestive system doesn't do anything to the monosaccharides that are in food because they are already small enough to be absorbed.  They are absorbed into the villi as is.
Now look at page 64 in your packet, "Food Sources of Carbohydrates, Lipids, Proteins" and look just at the Monosaccharides.  According to this table, does milk have galactose?
Click here if your answer is "Yes".
Click here if your answer is "No".


Before we continue with Disaccharides, look at the table below:

Chemical Structure of
GLUCOSE
 Chemical Structure of
GALACTOSE
 Chemical Structure of
FRUCTOSE






Glucose has:
6 carbon atoms
12 hydrogen atoms
6 oxygen atoms

So the chemical formula of GLUCOSE is
C6H12O6
 What would be the chemical formula of GALACTOSE?
____________________
 What would be the chemical formula of FRUCTOSE?
____________________


You should now be able to fill in the blank at the start of this LECTURE OUTLINE where it says:

A. SIMPLE CARBOHYDRATES: Monosaccharides- single sugars.  All have the same chemical formula:
_______________



B.    SIMPLE CARBOHYDRATES: DISACCHARIDES
Disaccharides include maltose, sucrose and lactose.  Maltose does not occur naturally in any appreciable extent in foods. Maltose is produced in the malting and fermentation   of grains and may be present in beer.  

The one food some people enjoy that has maltose is a type of bread, like the above one, that is made ENTIRELY from sprouted wheat.  It looks much like other breads, but it is heavier and sweeter.  More about sprouted wheat bread just a little later.


Sucrose is made by plants for the same reason fructose is made- to attract animals to eat it and thereby spread the seeds.  I need to do more research on this, but I believe sucrose is also made by plants like sugar cane and sugar beets because it is an easy source of energy for the plant's growth especially when sunlight is limited.

It is good for us to eat foods with sugar because they give us glucose for our brain and nervous system.  Definitely the most nutritious foods for us to eat to get sugar are WHOLE fruits and vegetables because they also give us vitamins, minerals and phytochemicals.
You can use the table below to answer the part of the LECTURE OUTLINE  referring to drawing what the disaccharides would look like and to answer the question about what all disaccharides have in common (what I mean by that is what does the structure of all disaccharides have in common).


DISACCHARIDES



Click here if you think this represents Maltose
Click here is you think this represents Sucrose
Click here if you think this represents Lactose

 Click here if you think this represents Maltose
Click here is you think this represents Sucrose
Click here if you think this represents Lactose		 Click here if you think this represents Maltose
Click here is you think this represents Sucrose
Click here if you think this represents Lactose


To help answer some of the Study Questions, watch the Video Clip below.

Video Clip: Sugars
approximately 6 minutes

(In case you have difficulty reading some of the food labels shown in the Video Clip, they are also shown below the Video Clip, in a larger form.)

The Video Clip shows a White Satin sugar refining plant in Nampa, Idaho near where I grew up in Boise.  The plant takes sugar  beets, extracts the sucrose from them in a complicated processs and sells it as white sugar, which is pure sucrose.
If an approximately 6-minute movie isn't showing up just above on your computer, you may not have the latest version of QuickTime on your computer.  Click here to download the newest version of Quick Time.
14mannabreadfr
15mannabreadingred
16mannabreadfibsug
17mannabreadbasket
18fatfreemilkback





Our digestive system takes the disaccharides it gets from food and breaks them down, while still in the digestive tract into monosaccharides and these are absorbed into the villi.

So which sugar is best to have in soda?

The body wants glucose and probably doesn't care where the glucose is coming from.  But the body does care if it's getting a lot of sugar and not many other nutrients.    

In the nineties, many people thought fructose was best, since it's what's in fruit.  But high-fructose corn syrup is obtained by a complicated manufacturing process and it's getting a lot of bad press these days.  The Blue Sky-brand soda below proudly proclaims that it's made with "REAL SUGAR".  Yes, the sugar is "real", but that sugar has also been obtained by a complicated manufacturing process and the soda has no nutrients except sugar calories.






You can add to this list of "Nos"
NO NUTRIENTS



This "Real Sugar" is probably from sugarcane or sugarbeets and is essentially pure Sucrose.  There is no difference between the sucrose derived by a many-step process of refining sugarcane and the sucrose derived from a many-step process of refining sugarbeets.

If you want more information, http://www.sucrose.com seems like a reputable website by a sugar technology organization in the United Kingdom called SKIL (Sugar Knowledge International). Their site says "We run this web site as a service to the industry and to help others, particularly teachers and students/pupils, understand what happens in the industry."

You'll be reading in the chapter about artificial sugars.  This is hotly debated but some evidence indicates that these can stimulate appetite.   Cargill Company has recently released a zero calorie sweetener made from stevia, a plant with a naturally sweet substance.





It's true that the stevia leaf is naturally sweet-tasting without having sugar, but it takes a number of steps for a manufacturing plant to extract that substance and get it into a granular form.

In May of 2008, the Chinese ingredients company GLG Life Tech signed a 10-year agreement to supply Cargill with extract from the stevia plant to make its Truvia sweetener.

Click here to read more about the agreement. 

Click here if you want to see what the extraction process looks like.  As you'll see if you look at that image, Truvia is not exactly "natural".

THE BOTTOM LINE: If you like soda, enjoy it in small amounts and buy ones that you like.

C.    COMPLEX CARBOHYDRATES: Polysaccharides

Take a look in your LECTURE OUTLINE at page 46.
According to that page, which of the following are Polysaccharides?
Click here if your answer is only Starch.
Click here if your answer is only Glycogen.
Click here if your answer is only Fibers.
Click here if your answer is all 3.

The Video Clip below will help you fill in some (but not all) of the Starch part of page 46.  The Video Clip will skip the "e" and "f" parts.

The Video Clip will also help answer some of your Study Questions, that asks:
"Using information in the Lecture 4A Video Clip called “Starch”, calculate how many grams of starch are in a serving of the Ak Mak crackers in the “Labels” section of your packet.  _________"


Video Clip: Starch
approximately 12 minutes
If an approximately 12-minute movie isn't showing up just above on your computer, you may not have the latest version of QuickTime on your computer.  Click here to download the newest version of Quick Time.

The Video Clip about starch says in response to a question that there's no advantage to calculating the starch in a food.  There can be a reason to calculate it and we'll discuss it in Lecture 4B.

The Video Clip doesn't answer these questions on page 46:
1e. What foods are the most nutritious foods to eat to get starch. AND
3b. What foods are the most nutritious foods to eat to get fiber?
The answer to BOTH of those questions are the WHOLE foods listed for choices beside either of those nutrients on the chart on page 64 of your packet called "Food Sources of Carbohydrates, Lipids, Proteins".  We discuss this in our FORUM for Week 4.

Last summer I tried something that I saw described in a mailing I got.  It described a little experiment to determine how long it took to sprout beans.

20beansprouting01

I was interested in seeing if there was a difference in the length of time depending on how big the bean was.  I used two beans I ordered from an organization called Native Seeds/SEARCH.  

The small one is called Bolita Beans.  The label says "Delicious roundish beans in shades of beige and tan, grown for centuries by the traditional Hispanic communities of northern New Mexico. Make wonderful refried beans."

The bigger ones are Red Scarlet Runner Beans. 
21beansprouting02firstday

I poked a little hole in the top of a plastic film cannister lid, put a cotton swab in each one, added some water so the swab was totally wet, put a bean in each one, put the lid on and put them in a sunny window.
22beansprouting03 23beansprouting04
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ALL of this growth is due to the starch, protein, other nutrients and phytochemicals in the bean, along with the little bit of water I added water.  Notice a few leaves are also forming, but especially the bolita bean is showing signs of exhaustion.  Its stem is weakening and beginning to decompose.  It wants soil to help provide the other nutrients it needs in order to keep growing.		 25potatoessprouting

Potatoes are another starchy food but they can reproduce in another way. They have a number of "eyes"  and as a potato ages, something in that "eye" begins to break that starch down to glucose.  The glucose provides the energy to begin forming a sprout.  (I won't tell you whose pantry had these potatoes.)


Click here to find out some information about what early Oregonians ate to get starch.

Click here for the second page of Lecture 4A.





























INCORRECT
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INCORRECT.  What milk has is the disaccharide lactose. You don't get galactose from milk until after you digest milk.
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CORRECT
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INCORRECT
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CORRECT.
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CORRECT:  This represents maltose.


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CORRECT:  This represents sucrose.


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CORRECT:  This represents lactose.

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CORRECT:
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 INCORRECT:
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