Prompt Choices: Choose two to discuss.
Discuss the structure and types of carbohydrates in our food. Be sure to address the following: sources, refined vs. unrefined, whole grains vs. enriched grains, simple vs. complex carbohydrates, soluble vs. insoluble fiber. (USLO 4.1)
Outline the steps involved in the digestion and absorption of carbohydrates. (USLO 4.2)
Discuss the various functions of carbohydrates within the body. (USLO 4.3)
Pick out 3 of the following conditions and describe the role of carbohydrate intake (USLO 4.4):
Metabolic Syndrome
Type 1 Diabetes
Type 2 Diabetes
Gestational Diabetes
Hypoglycemia
Heart Disease
Dental caries
Bowel health
Hemorrhoids
Diverticulitis
Discuss the RDA values for carbohydrates for you and your immediate family members. How did you do in meeting those RDA values based on your nutrient intake report? Discuss ways in which you can improve. (USLO 4.5)
The distinction between refined and unrefined carbohydrates is crucial for health. Unrefined carbohydrates are foods in their natural, whole state, such as fruits, vegetables, and whole grains. They contain the original fiber, vitamins, minerals, and phytochemicals. Refined carbohydrates have undergone processing that strips away these components, leaving primarily starch or simple sugar. For instance, white sugar is refined from sugarcane, and white flour is refined from wheat. This leads directly to the difference between whole grains and enriched grains. A whole grain contains all three parts of the kernel: the bran (fiber and B vitamins), the germ (healthy fats and vitamin E), and the endosperm (mostly starch). Enriched grains, like white bread, are made from the endosperm only, and while they are enriched by having a few specific B vitamins and iron added back, they still lack the fiber, magnesium, and other nutrients lost in the refining process.
Finally, fiber is differentiated into soluble and insoluble types. Soluble fiber (found in oats, beans, and apples) dissolves in water, forming a gel that slows glucose absorption and helps lower cholesterol. Insoluble fiber (found in whole wheat and vegetable skins) does not dissolve; it adds bulk to stool, promoting regular bowel movements and maintaining bowel health. Both are essential for a healthy diet.
2. The Steps Involved in the Digestion and Absorption of Carbohydrates (USLO 4.2)
The digestion and absorption of carbohydrates is a meticulous, multi-step process designed to break complex carbohydrates down into their single-sugar (monosaccharide) units for entry into the bloodstream.
Mouth: Digestion begins mechanically with chewing, and chemically with the enzyme salivary amylase, which starts breaking down the large starch molecules into shorter polysaccharides.
Sample Answer
Carbohydrate Structure, Types, Digestion, and Absorption
1. The Structure and Types of Carbohydrates in Our Food (USLO 4.1)
Carbohydrates are the primary source of energy for the body, existing in various forms based on their chemical structure, which dictates their nutritional quality. We categorize them broadly into simple (sugars) and complex (starch and fiber). Simple carbohydrates are monosaccharides (single sugars like glucose, fructose, and galactose) and disaccharides (two sugars linked together, like sucrose—table sugar—and lactose—milk sugar). They are digested and absorbed very quickly, providing a rapid energy spike. In contrast, complex carbohydrates are polysaccharides, meaning they are long chains of glucose units. These include starch, which serves as energy storage in plants (like potatoes and grains), and fiber, which humans cannot fully digest.