this presentation is about carbohydrate, its classification, as food, its different sources and malnutrition of carbohydrates. you can understand all about carbohydrates if you read this presentation.

2. CARBOHYDRATED FOOD IN OUR DAILY DIET
BY ASAD KHAN

3. Contents
1. General Introduction to Carbohydrates.
2. Carbohydrates in our daily diets.
3. Sources of Carbohydrates.
4. Malnutrition of Carbohydrates.
5. Reference

4. GENERAL INTRODUCTION TO CARBOHYDRATES

5. Introduction
 Essential biomolecules.
 Polyhydroxy aldehydes or Polyhydroxy ketones,
also called hydrates of Carbon.
 Most abundant & diverse class of organic
compounds.
 found in a number of foods like fruits, starchy
vegetables ( pea, potatoes), grains, milk, etc.

6. Functions
 Critical role in proper functioning of the immune system, fertilization,
blood clotting & human development.
 energy source, fuels and metabolic intermediates (starch, fructans,
glycogen).
 part of the structural framework of RNA and DNA.
 structural elements in the cell walls of bacteria and plants, and in the
exoskeleton of arthropods (cellulose, chitin, xylans).
 Glycolipids and Glycoproteins are important components of cell
membranes.

7. Classification
1. Monosaccharides:
simple carbohydrates, cannot be hydrolyzed further into polyhydroxy aldehyde or
ketone unit.
Example- glucose, fructose, galactose.
2. Oligosaccharides:
polymers made up of 2 to 10 monosaccharide units joined together by glycosidic
linkages.
Example- sucrose, lactose, raffinose.
3. Polysaccharides:
polymers with hundreds or thousands of monosaccharide units. They are not sweet in
taste ;therefore called non sugars. Are insoluble in water. Can be homopolysaccharides
or heteropolysaccharides.
Example- cellulose, glycogen, starch.

8. CARBOHYDRATES IN OUR DAILY
DIETS

9. CARBOHYDRATES IN OUR DAILY DIETS
 About 65% of the foods in our diet consist
of carbohydrates.
 Each day we utilize carbohydrates in foods
such as bread, pasta, potatoes, and rice.
 Other carbohydrates called disaccharides
include sucrose (table sugar) and lactose in
milk.

10. Examples
 Corn Syrup: Made from corn and usually 100%
glucose.
 Fructose: A simple sugar found in fruits, honey,
and root vegetables. It is used as a caloric
sweetener, added to foods and beverages in the
form of crystalline fructose
 Galactose: A simple sugar found in milk and dairy
foods
 High Fructose Corn Syrup: A mixture of glucose
and fructose produced from corn.
 Lactose: The sugar found naturally in milk

11. Cont.…….
 Glucose: The main source of energy for the body and the
only used by brain cells. Glucose is produced when
carbohydrates are digested or metabolized. Glucose is
sometimes referred to as dextrose. Starch is comprised of
long chains of glucose.
 Maltose: A disaccharide composed of two glucose units.
It is found in molasses and is used in fermentation.
 Sucrose: Known as table or white sugar, sucrose is found
naturally in fruits and vegetables. Appearing most
abundantly in sugar cane and sugar beets, sucrose comes
from these foods for commercial use.

12. Cont.………………..
 Starch
• The major digestible
polysaccharide in our diet.
• The storage form of carbohydrate
in plants.
• Sources: Wheat, rice, corn, rye,
barley, potatoes, tubers, yams, etc.

13. SOURCES OF CARBOHYDRATES

27. MALNUTRITION OF CARBOHYDRATE

28. Deficiency
 Low body weight
 Accumulation of large amount of
ketone bodies in the body
 E.g. Marasmus

29. Overconsumption
 Increase dental caries
 Cause Obesity
 Large amount of sugar –Gastric
ulcer
 Increase blood Triglyceride –Lead to
Heart Disease.

30. REFERENCES

31. .
 https://www.bulkpowders.co.uk/the-core/25-great-food-sources-of-
carbohydrates/
 https://www.slideshare.net/syed_ismail/carbohydrates-28872311
 https://www.slideshare.net/drjayeshpatidar/carbohydrate-66452675
 https://www.healthline.com/nutrition/12-healthy-high-carb-foods

32. THE END

33. THANKS