Carbohydrates

• Carbohydrates are the primary source of energy for the human body, providing approximately half the calories for people living in the United States.
• Carbohydrates are named for the chemical elements they are composed of—carbon (C), hydrogen (H), and oxygen (O).
• The functions of carbohydrates include providing energy, protein-sparing action, normal fat metabolism, and providing fiber in the diet.
• Energy foods are those that can be rapidly oxidized by the body to release energy and its by-product, heat.
• Carbohydrates, fats, and proteins provide energy for the human body, but carbohydrates are the primary source.
• Carbohydrates are the least expensive and most abundant of the energy nutrients.
• Foods rich in carbohydrates grow easily in most climates, keep well, and are generally easy to digest.
• Carbohydrates provide the major source of energy for people all over the world.
• Carbohydrates provide approximately half the calories for people living in the United States.
• In some areas of the world, where fats and proteins are scarce and expensive, carbohydrates provide as much as 80 to 100% of calories.
• Each gram of carbohydrate provides 4 calories.
• The body needs to maintain a constant supply of energy, therefore, it stores approximately half a day’s supply of carbohydrate in the liver and muscles for use as needed.
• Insulin, secreted by the islets of Langerhans in the pancreas, maintains normal blood glucose at 70–110 mg/dl.
• The only waste products of carbohydrate metabolism are carbon dioxide and water.
• When the secretion of insulin is impaired or absent, the glucose level in the blood becomes excessively high, a condition known as hyperglycemia.
• Symptoms of hypoglycemia include fatigue, shaking, sweating, and headache.
• Glycogen is the form of glycogen that is converted to fat and stored as adipose (fatty) tissue.
• When blood glucose levels are unusually low, the condition is called hypoglycemia.
• Carbohydrates are a very efficient nutrient.
• When insulin is given, the diabetic client’s intake of carbohydrates must be carefully controlled to balance the prescribed dosage of insulin.
• If control by diet is ineffective, an oral hypoglycemic or insulin injections must be used to control blood sugar.
• A mild form of hypoglycemia may occur if one waits too long between meals or if the pancreas secretes too much insulin.
• Hyperglycemia is usually a symptom of diabetes mellitus.
• Oxidation of glucose results in energy.
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• 1 pat butter or margarine (1 serving) A scrabble tile
• 1 medium orange or apple Baseball
• 1 slice cheese 3.5-in

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• 1 oz chips or pretzels One handful—not heaping
• 1/2 cup cooked vegetable 1/2 a baseball or 7 to 8 baby carrots,

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• 1 Tbsp mayonnaise Woman’s thumb
• 1 medium potato Computer mouse
• 1 oz cheese 1-in

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• 1 lb uncooked spaghetti Circle thumb and index finger
• 3 oz meat, poultry, or fish Deck of playing cards, cassette tape,

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• 2 Tbsp peanut butter Golf ball
• Portion Visualization of Size or Amount
• 1 oz salad dressing 1 small restaurant ladle
• 1 oz nuts, raisins, candy Small handful, 2 Tbsp
• 1 cup fresh greens Tennis ball