1. Enzyme- amylase(an enzyme of the saliva secreted by the parotid glands, acts on starch to begin its breakdown to its breakdown to dextrin and maltose 2. Action – conveyed into the stomach mostly in starch form.

1. Enzyme – none for the carbohydrates 2. Action – none; above action by ptyalin may continue to a minor degree.

•are non-digestible, colloidal polysaccharides having a gel quality •It sources includes mostly fruits and are often used as a base for jellies. •Pectins are also used in the treatment of diarrhea.

•The sweetest of all simple sugars and can be converted in glucose in the body

processed from cane and beet sugar, fruits, vegetables syrups, sweet food production and is converted to glucose and galactose upon digestion. Compose of glucose in digestion.

•Are found free in foods. They are formed as intermediate products in the breakdown of starch.

•the most significant polysaccharide •It is converted entirely to glucose upon digestion and are more complex than sugars

It is produced by hydrolysis of starch and converted to glucose. It occurs in the malt products. It is less sweet compare to glucose and sucrose.

Are composed of many molecules of simple sugars

is a metabolic state in which some of the body's energy supply comes from ketone bodies in the blood, in contrast to a state of glycolysis in which blood glucose provides energy.

milk and milk products. It is converted to glucose and galactose in digestion. It remains in the intestine longer than other sugars

1. Enzyme- Pancreatin Enzyme- amylopsin –converts-starch to dextrins and maltose 2. Intestinal Juice – which contains three disaccharides sucrose, lactose, maltose

•Forms the framework of plants found in unrefined grains and vegetables and fruits •A non-digestible enzyme and provides important bulk in the diet which helps move digestive food mass along and stimulates peristalsis •Lowers blood glucose levels of people with diabetes mellitus.

Inability to metabolize galactose

Health Effects

simple sugars is the simplest form of carbohydrates

the amount of CHO is ? gm.

•Not found free in foods it is produced from lactose (milk sugar)

, also known as “ketone bodies,” are by products of the body breaking down fat for energy that occurs when carbohydrate intake is low

They must changed to simple sugars by hydrolysis before the can be absorb

Are organic compounds(saccharides, starches and sugars) composes of carbon, hydrogen and oxygen • They provide the major source of energy for the body or as much as 80 to 100% • ( “GO” Food ) • The main source of energy for man provides heat to maintain body temperature • Broken down into sugars during ingestion • The cheapest among all food stuffs fiber • part of plant food which when eaten is the indigestible part of food • Acts as a broom in our digestive tract to prevent constipation

SOURCES OF CARBOHYDRATES

(animal starch) are formed from glucose and stored in the liver and muscle tissue. Its food sources are mainly meat and sea foods. It is converted to glucose upon digestion. •The hormone glucagon help the liver convert glycogen to glucos

- found in fruits and legumes, barley and oats which delay gastrointestinal transit, delay glucose absorption.

– found in wheat bran, corn bran, whole grain bread, cereals and vegetables which accelerates gastrointestinal transit. Increase fecal weight, slow down starch hydrolysis and delay glucose absorption.

•Abundant in fruits, sweet corn, corn syrup. Moderately sweet sugar •It Stores in the Liver 1/3 of body’s total glycogen •Muscle cells stores glucose as glycogen.