SUBMITTED BY ;
K.DEVI HARSHITHA
NAG-A
111718012033

 Carbohydrates – Composition and
chemistry,classification ,functions requirement .
 Energy metabolism – Digestion,absorption and
utilization
 Nutritional disorders – Carbohydrates deficiency

 Carbohydrates from the major part of the diet and
provide 60-70% of the energy in INDIAN diets .
 They are found in a wide range of foods .In plants
,carbohydrates are synthesized by the
photosynthetic process in the presence of sunlight .
 All carbohydrates are made up of carbon hydrogen
and oxygen and have a twice as many hydrogen
atoms as oxygen and carbon .

 Carbohydrates are classified based on the number of
saccharide unit .
 Monosaccharides or simple sugars –Glucose
fructose,galactose
 Disaccharides or compound sugars –Sucrose
maltose,lactose
 Polysaccharides or complex carbohydrates-
Starch,glycogen,dextin,cellulose,pectin

Class /example
 MONOSACCHARIDES
 Glucose(dextose
grape,sugar,corn ,blood
sugar )
 Fructose (levulose,fruit
sugar )
 Galactose
 Fruits ,honey ,vegetables
corn syrup
 Fruits ,honey, vegetables
corn syrup
 Occurs only from the
digestion of lactose
SOME FOOD
SOURCES

 DISACCHARIDES
 Sucrose
 Maltose
 Lactose
 Sugar cane,sugar beet
maple sugar ,small amounts
in fruits and some
vegetables
 Cereal malts and sprouted
legumes,fermented doughs
 Milk

 POLYSACCHARIDE’S
 Starch
 Glycogen (animal starch)
 Dextrin
 Cellulose
 Pectin
 Grains and grain products
legumes,potato and other root
vegetables ,green banana
 Liver and muscle of animals
 Partial breakdown of starch by
heat or in digestion
 Bran of cereal grains ,skins and
fibre of fruits and vegetables
 Guava ,apple,wood apple

SUGAR
 FRUCTOSE
 INVERT SUGAR
 SUCROSE
 GLUCOSE
 MALTOSE
 LACTOSE
 173
 130
 100
 74
 32
 16
SWEETNESS
VALUE

 Carbohydrates have many important functions in the body
 ENERGY SUPPLY
 CARBOHYDRATES ARE RESERVE FUEL
 PROTEIN SPARING ACTION
 CARBOHYDRATE FOR FAT METABOLISM
 CARBOHYDRATE FOR NON ESSENTIAL AMINO ACID
SYNTHESIS
 CABOHYDRATE FOR IMMUNITY
 CABOHYDRATES IN NUCLEIC ACIDS
 DETOXIFYING FUNCTION OF CARBOHYDRATES
 CARBOHYDRATES IN DIET

 RICH SOURCES ; SUGAR, JAGGERY ,SAGO , MILLETS DRIED
FRUITS

 GOOD SOURCES ; PULSES ,MILK ,ROOTS AND
TUBERS

 FAIR SOURCES ; MILK ,NUTS AND OIL SEEDS ,FRUITS

AGE GROUP
 ADULTS
 PREGNANT AND LACTATING
MOTHERS
 INFANTS (1-12 MONTHS )
 PRE SCHOOL CHILDREN (1-
5YRS)
 OLDER CHILDREN AND
ADOLESCENTS
 50-70
 40-60
 40-50
 40-60
 50-70
CHO
CALORIES