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Jess Brooke - 500472800
Daniel King - 500469039
Hanlin Zhang - 500444531
Rahul Sriram - 510291574
Indiana Brenac - 500491317
Anna Huynh - 440397937
Anna Jin - 510459130
Kevin Tao - 450114124

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Effects of having too many carbohydrates

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Effects of having too many carbohydrates

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Having too much carbohydrates means that you are at risk of developing diabetes and may also lead to unhealthy weight gain

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Contains 3 elements: carbon, hydrogen and oxygen

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"Reducing carbs are the best way to lose weight". This is not supported by any evidence. Restricting carbs from diet can lead to ketosis which can cause dehydration and chemical imbalance in blood.

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- Gains and cereals
- Starchy vegetables
- Legumes including dried and canned varieties
- Fruit - frozen, dried and juiced
- Diary foods from cow, sheep, goats

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Effects of not having enough carbohydrates

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Effects of not having enough carbohydrates

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When you don't have enough carbohydrates you end up having low blood sugar levels which can lead to hypoglacemia which may lead you to experience:
- Hunger
- Shakiness
- Dizziness
- Confusion
- Difficulty speaking
- Feeling anxious or weak

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monosaccharides - 1 unit simple sugars:

- glucose

- fructose

- galactose

disaccharides - pairs of monosaccharides (one of which is glucose)

- maltose (2 glucose)

- sucrose (glucose +fructose)

- lactose (glucose +galactose)

polysaccharides:

- few (oligosaccharides) or many (polysaccharides) glucose units bound/linked together in straight or branched chains

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Carbohydrates contain 17 kilojules per gram

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- Some animal products contain carbs.
- The name “carbohydrate” tells you what it contains. “Carbo” means carbon and “hydrate” means water–H20 (hydrogen and oxygen)
- http://alovelettertofood.com/2013/09/7-surprising-facts-about-carbs/

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The Glycaemic Index determines how easily the components of food is digested:
Low GI: <55
Medium GI: 56-69
High GI: >70
Low GI foods are usually more preferable.

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Glucose is used as the primary source of energy in the body.

when the body needs energy and is not utilising oxygen, it uses glucose in aerobic respiration. A process called glycolysis,  breaks down glucose in the cytoplasm for energy -  releasing 2 ATP (energy) as well as foreign pyruvate acid. With the presence of oxygen, the body can  gain additional ATP through aerobic respiration. The pyruvate can enter the mitochondria, and move through the Kreb cycle and electron transport chain to produce an extra 32 ATP

Anaerobic = 2 ATP
aerobic = 34 ATP

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Carbohydrates are an essential organic compound. They have the structure of  Cn(H₂O)n, where n is the number of carbons present, and has 3 forms.
1. monosaccharides
2. disacharides
- 2 monosaccharides joined together
3. polysaccharides
- multiple chains of monosaccharides

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Should be around 45 to 65 percent of your total daily intake and therefore if you have about 2000 calories a day then you should be eating 225 to 325 grams of carbohydrates each day.

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Also known as amylum, is a digestible carbohydrate made up of many glucose molecules joined by glyosidic bonds.
It provides 50-70% of the daily energy in the human diet.
Starch consists of two main polysaccharide sub-units:
- Amylose
- Amylopectin

Amylose is slowly digestible due to it's long linear chain of glucose molecules as it takes longer to break down where as amylopectin is more easily digestible because of its branched chain structure.

Starch can be found in a variety of foods such as cereals, nuts, root vegetables, fruits, legumes and cereal products.

Salivary amylase initiates the break down of starch into smaller saccharides.

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Carbohydrates as an energy source and their storage

Carbohydrates are a storage form of glucose in the body:

carbohydrates provide a rapid release of energy when needed (in the form of glycogen, starch, fibre).

A breakdown of fatty acids into glucose occurs, which is the preferred energy source for our body. Our brain cells, muscles, other tissues directly use glucose monosaccharides for energy needs.

This is released by the glucagon hormone produced by pancreas when the body senses low blood sugar levels in the body

Carbohydrates for gut function and dietary fibre

Fibre helps to ensure good gut functions by increasing the physical bulk in the bowel and stimulating intestinal transit

These indigestible carbohydrates enters the large intestine, and are broken down by gut microbes. This increases the overall mass in the bowel and has a beneficial effect on the make-up of our gut microbiome.

Leads to the formation of bacterial waste products which are released in the colon with beneficial effects on our health

Also used as Flavour and Sweeteners in our food.

Carbohydrates for building of macromolecules

Some glucose is converted to ribose and deoxyribose, which are essential building blocks of macromolecules like RNA, DNA, ATP etc.