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1、第一章第一章 营养学基础营养学基础(jch)(jch)碳水化合物碳水化合物Carbohydrates第一页，共六十二页。哈医大课程营养与食品卫生学营养学基础Main contents nDefinition of carbohydratesnClassification of carbohydratesnDigestion & absorption of CHOnFunctions of carbohydratesnDisorders related to CHO metabolismnDietary reference intakes of CHOs第二页，共六十二页。哈医大课程营养与食品卫
2、生学营养学基础|Carbohydrates are one of the three macronutrient types that provide energy to our bodies. Carbohydrates contain carbon, hydrogen, and oxygen. 碳水化合物：属三大能量碳水化合物：属三大能量(nngling)营养素之一，营养素之一，主要由碳、氢、氧构成。主要由碳、氢、氧构成。 一一、碳水化合物的定义、碳水化合物的定义(dngy)(dngy) What are carbohydrates?|Carbohydrate can be abbrevi
3、ated as “CHO”.第三页，共六十二页。哈医大课程营养与食品卫生学营养学基础|We obtained carbohydrates predominantly from plant foods such as fruits, vegetables, and grain.Why?第四页，共六十二页。哈医大课程营养与食品卫生学营养学基础Plants make carbohydrates through the process of photosynthesisEnergy from sunCarbon dioxide from airGlucose stored in plantWaterW
4、ater+ Carbon dioxideGlucose光合作用光合作用(gungh-zuyng)第五页，共六十二页。哈医大课程营养与食品卫生学营养学基础二、碳水化合物的分类二、碳水化合物的分类(fn li)Classification of carbohydratesCarbohydratesSimpleComplexDisaccharidesMonosaccharidePolysaccharidesOligosaccharide寡糖寡糖单糖单糖双糖双糖(shun tn)多糖多糖(du tn)第六页，共六十二页。哈医大课程营养与食品卫生学营养学基础HOHCH2OHHOHOHHOHHHGluco
5、seOHOHHOHHOHCH2OHCH2OHFructoseHOOHOHOHHHHHCH2OHGalactoseThe three most common monosaccharides. ALL of them contain identical atomsStructure of monosaccharides第七页，共六十二页。哈医大课程营养与食品卫生学营养学基础Monosaccharides-Glucose（葡萄糖）（葡萄糖）|Glucose is the most abundant sugar molecule found in our diets and in our foods.
6、| Glucose does not generally occur by itself in foods but attaches to other sugars to form disaccharides and complex carbohydrates.| In our bodies, glucose is the preferred source of energy for the brain.食物中最多的单糖，但不以单独形式存在，常与其他食物中最多的单糖，但不以单独形式存在，常与其他糖形成双糖糖形成双糖(shun tn)或多糖的形式存在，葡萄糖优先或多糖的形式存在，葡萄糖优先为大脑
7、提供能量。为大脑提供能量。第八页，共六十二页。哈医大课程营养与食品卫生学营养学基础Monosaccharides-Fructose（果糖（果糖(gutng)）|Fructose is also called fruit sugar.|Fructose is the sweetest natural sugar, occurs naturally in fruits and vegetables. Prefix第九页，共六十二页。哈医大课程营养与食品卫生学营养学基础Monosaccharides-Galactose（半乳糖）（半乳糖）|Galactose does not occur alone
8、 in foods. It joins with glucose to create lactose, one of the disaccharides.第十页，共六十二页。哈医大课程营养与食品卫生学营养学基础Sweetest monosaccharides?The most abundant monosaccharides ?The sweetest：fructoseThe most abundant：glucose 第十一页，共六十二页。哈医大课程营养与食品卫生学营养学基础Disaccharide（双糖（双糖(shun tn)(shun tn)）|Disaccharide: A carbo
9、hydrate compound consisting of two sugar molecules joined together.The three most common disaccharides found in foods are lactose（乳糖（乳糖(r tn)）, maltose （麦（麦芽糖）芽糖）, and sucrose （蔗糖）（蔗糖）.第十二页，共六十二页。哈医大课程营养与食品卫生学营养学基础Disaccharides Lactose（乳糖（乳糖(r tn)）GlucoseGalactoseLactose| Lactose: Consist of one glu
10、cose molecule and one galactose ( (半乳糖）半乳糖） molecule.第十三页，共六十二页。哈医大课程营养与食品卫生学营养学基础DisaccharidesMaltose （麦芽糖）（麦芽糖）|Maltose: also called malt sugar, consist of two molecules of glucose.| It does not generally occur by itself in foods, but results as a by-product of digestion.Glucose第十四页，共六十二页。哈医大课程营养与
11、食品卫生学营养学基础DisaccharidesSucrose（蔗糖（蔗糖(zhtng)）vSucrose is composed of one glucose molecule and one fructose（果糖（果糖(gutng)） molecule. vSucrose provides much of the sweet taste found in honey, fruits, and vegetables.How about the Sucrose and fructose?vSweeter than lactose or maltose, why?第十五页，共六十二页。哈医大课程
12、营养与食品卫生学营养学基础哪种双糖最甜哪种双糖最甜-麦芽糖，蔗糖麦芽糖，蔗糖(zhtng)，乳糖？，乳糖？麦芽糖麦芽糖-2个葡萄糖个葡萄糖蔗糖蔗糖(zhtng)-1个葡萄糖个葡萄糖+1个果糖个果糖乳糖乳糖-1个葡萄糖个葡萄糖+1个半乳糖个半乳糖蔗糖蔗糖(zhtng)第十六页，共六十二页。哈医大课程营养与食品卫生学营养学基础Oligosaccharide（寡糖）（寡糖）vOligosaccharide are composed of 3 to 10 monosaccharides.vThe most common oligosaccharides are raffinose （棉籽糖）（棉籽糖）
13、and stachyose（水苏（水苏(shu s)糖）糖）. v They can not be degraded by enzymes in the small intestine, but can be broke down in the large intestine.第十七页，共六十二页。哈医大课程营养与食品卫生学营养学基础Polysaccharides（多糖（多糖(du tn)(du tn)）Polysaccharides include starch（淀粉（淀粉(dinfn)）, glycogen（糖原）（糖原） and most fibers（纤维）（纤维）.第十八页，共六十二
14、页。哈医大课程营养与食品卫生学营养学基础PolysaccharidesStarchGlycogenFiber淀粉淀粉(dinfn)糖原糖原(tn yun)纤维纤维(xinwi)第十九页，共六十二页。哈医大课程营养与食品卫生学营养学基础Polysaccharide-Starch|Starch: A polysaccharide stored in plants and is the storage form of glucose in plants.（淀粉是葡萄糖在植物中的贮存（淀粉是葡萄糖在植物中的贮存(zhcn)形形式）式） | Excellent food sources of starc
15、h include?grains (wheat, rice, corn, oats, and barley), legumes (peas, beans, and lentils), and tubers (potatoes and yams).第二十页，共六十二页。哈医大课程营养与食品卫生学营养学基础| Our bodies easily digest most starches， we call them digestible starch(可吸收淀粉）可吸收淀粉）.|根据其结构可分为直链淀粉根据其结构可分为直链淀粉（amylose）和支链和支链淀粉淀粉（amylopectin），），前者
16、易使食物前者易使食物(shw)老化，老化，后者易使食物后者易使食物(shw)糊化糊化（gelatinization ）。第二十一页，共六十二页。哈医大课程营养与食品卫生学营养学基础|However, some starch in plants is not digestible and is called resistant starch（抗性淀粉）（抗性淀粉）.|抗性淀粉：指健康者小肠中不吸收抗性淀粉：指健康者小肠中不吸收(xshu)的淀的淀粉及其降解产物。粉及其降解产物。 第二十二页，共六十二页。哈医大课程营养与食品卫生学营养学基础|When our intestinal bacteria
17、 try to digest resistant starch, a fatty acid called butyrate is produced.|Consuming resistant starch may be beneficial because butyrate is suggested to reduce the risk of cancer.| 豆科食物豆科食物（Legumes）含有的抗性淀粉比谷含有的抗性淀粉比谷类类、蔬菜、蔬菜(shci)(shci)和水果多。和水果多。Bean sproutGreen soybean第二十三页，共六十二页。哈医大课程营养与食品卫生学营养学基础
18、|Glycogen: A polysaccharide stored in animals, including humans.|Very little glycogen exists in food.|Thus, glycogen is not a dietary source of carbohydrate.Polysaccharide-Glycogen（糖原（糖原(tn yun)）第二十四页，共六十二页。哈医大课程营养与食品卫生学营养学基础Which tissues are abundant in glycogen?We store glycogen in our muscles and
19、 liver. We can break down glycogen very quickly into glucose when we need it for energy.第二十五页，共六十二页。哈医大课程营养与食品卫生学营养学基础|Based on the water soluble ability, fiber can be classified into soluble fibers and insoluble fibers.|Insoluble fibers（不溶性纤维（不溶性纤维(xinwi)）: cellulose（纤维素）（纤维素）, hemicellulose（半纤维素）（
20、半纤维素） and xylogen（木质素）（木质素）. .|Soluble fibers（可溶性纤维）（可溶性纤维）: :果胶果胶（pectin) ，树胶和粘胶树胶和粘胶. . Polysaccharide-Fiber第二十六页，共六十二页。哈医大课程营养与食品卫生学营养学基础|膳食纤维膳食纤维（dietary fiber）：是指植物性食物）：是指植物性食物(shw)或原料中糖苷键大于或原料中糖苷键大于3个，不能被人体小肠个，不能被人体小肠消化和吸收，但对人体健康有意义的碳水化合消化和吸收，但对人体健康有意义的碳水化合物。物。|膳食纤维包括部分非淀粉多糖（纤维素、半纤膳食纤维包括部分非淀粉多
21、糖（纤维素、半纤维素、木质素、果胶等）、维素、木质素、果胶等）、抗性淀粉抗性淀粉、葡聚糖葡聚糖以及以及部分低聚糖部分低聚糖等。等。 第二十七页，共六十二页。哈医大课程营养与食品卫生学营养学基础 (1)(1)增强肠道功能、有利增强肠道功能、有利(yul)粪便排出粪便排出 Helps prevent constipation and other intestinal problems by keeping our stools moist and soft.Functions of dietary fiberDietary fiber increases faecal bulk through w
22、ater binding by fiber.Fiber gives gut muscles“something to push” and makes it easier to eliminate stools.第二十八页，共六十二页。哈医大课程营养与食品卫生学营养学基础 (2) 控制体重控制体重(tzhng)和减肥和减肥 May enhance weight loss, as eating a high fiber diet causes a person to feel more full.Fiber absorbs water, expands in our intestine, and
23、slows the movement of food through the upper part of the digestive tract.第二十九页，共六十二页。哈医大课程营养与食品卫生学营养学基础 (3)(3) 降低降低(jingd)(jingd)血糖和血胆固醇血糖和血胆固醇Decrease the level of blood sugar and cholesterol May reduce the risk of heart disease by delaying or blocking the absorption of dietary cholesterol into the
24、 bloodstream. 第三十页，共六十二页。哈医大课程营养与食品卫生学营养学基础(4)(4) 降低降低(jingd)(jingd)结肠癌的发病风险结肠癌的发病风险May reduce the risk of colon cancer.While there is still some controversy surrounding this issue, many researchers believe that fiber binds cancer-causing substances and speeds their elimination from the colon. 第三十一页
25、，共六十二页。哈医大课程营养与食品卫生学营养学基础三、碳水化合物的消化三、碳水化合物的消化(xiohu)及吸收及吸收|We have learned many forms of CHOs containing in our foods, which one is the form of energy used by our bodies?|The primary goal of CHO digestion is to break down polysaccharides and disaccharides into monosaccharides that can be converted t
26、o glucose.第三十二页，共六十二页。哈医大课程营养与食品卫生学营养学基础Digestion of carbohydrates in foods (In the mouth)CHO digestion begins in the mouth.Question: When you eat steamed bread（馒（馒头头(mn tou)）, notice that you can actually taste it becoming sweeter, Why?第三十三页，共六十二页。哈医大课程营养与食品卫生学营养学基础Saliva amylase（淀粉酶）（淀粉酶） breaks s
27、tarch( (淀淀粉粉(dinfn)(dinfn)） into smaller particles and eventually into the maltose（麦芽糖）（麦芽糖）.| Disaccharides are not digested in the mouth. 第三十四页，共六十二页。哈医大课程营养与食品卫生学营养学基础|In the stomach, all digestion of CHOs ceases.Digestion of carbohydrates in foods (In the stomach)|Because the acid in the stomach
28、 inactivates most of the salivary amylase enzyme.Would you guess the reasons?第三十五页，共六十二页。哈医大课程营养与食品卫生学营养学基础|The majority of carbohydrate digestion occurs in the small intestine.Digestion of carbohydrates in foods (In the small intestine)|Pancreatic amylase secreted by the pancreas into the small int
29、estine.|Pancreatic amylase continues to digest any remaining starch into maltose（麦芽糖）（麦芽糖）.第三十六页，共六十二页。哈医大课程营养与食品卫生学营养学基础Additional enzymes found in the intestinal tract break down disaccharides into monosaccharides. MaltoseSucroseLactoseGlucoseGlucose & FructoseGlucose & GalactoseMaltaseSucraseLact
30、aseAbsorbed by mucosal cellsBlood stream麦芽糖麦芽糖蔗糖蔗糖(zhtng)乳糖乳糖(r tn)第三十七页，共六十二页。哈医大课程营养与食品卫生学营养学基础Transform of carbohydrates in the liverFructose&galactoseGlucoseCellEnergyGlycogenBlood vesselsBlood vessels第三十八页，共六十二页。哈医大课程营养与食品卫生学营养学基础|Excess glucose can be transformed and stored as glycogen in live
31、r and muscles. Our liver can store 70g (or 280 calories) of glycogen. Our muscles can normally store about 120 g (or 480 cal) of glycogen. Transform of carbohydrates in the liver第三十九页，共六十二页。哈医大课程营养与食品卫生学营养学基础|Liver glycogen：maintains blood glucose levels, provide the needs of our cells, including th
32、ose of our brain, spinal cord and red blood cell.|In addition, It provide energy to the muscles during intense exercise（剧烈运动）（剧烈运动）.第四十页，共六十二页。哈医大课程营养与食品卫生学营养学基础|We do not possess enzymes that can break down fiber.|Thus, fiber passes through the small intestine undigested and enters the large intest
33、ine or colon.There is no any digested process for fiber。第四十一页，共六十二页。哈医大课程营养与食品卫生学营养学基础|Once into the large intestine, bacteria break down some undigested carbohydrates, causing the production of gas and a few fatty acids（产酸（产酸、产气）、产气）.Digestion of carbohydrates in foods (In the large intestine)|The
34、cells of the large intestine use these fatty acids for energy.|The fiber remaining in the colon adds bulk to our stools and is excreted in feces.第四十二页，共六十二页。哈医大课程营养与食品卫生学营养学基础Salivary amylase breaks down starch into shorter polysaccharides and a few maltose.No digestion takes placePancreatic amylase
35、 is secreted into small intestine.Majority of starch were digested. Pancreatic amylaseSpecific enzymes； All monosaccharides are absorbed by small intestine and enter bloodstream.Monosaccharides travel to liver in bloodstream, then to cells to provide energy;Excess glucose is stored as glycogen in li
36、ver.Bacteria break down some undigested CHO; remaining fiber is excreted in feces.Summary第四十三页，共六十二页。哈医大课程营养与食品卫生学营养学基础四四、碳水化合物的功能碳水化合物的功能(gngnng)(gngnng)Function of carbohydrates1.1.提供提供(tgng)(tgng)和贮存能量和贮存能量（provide and store energy）How much？ 4kcal/g.| Some of our cells can also use fat and even p
37、rotein for energy if necessary. However, our red blood cells can utilize only glucose and our brain & other nervous tissues primarily rely on glucose.第四十四页，共六十二页。哈医大课程营养与食品卫生学营养学基础CarbohydrateFatAmounts of carbohydrate and fat used during the different extent of exercise.LightModerate Intense67%45%1
38、3%87%55%33%Percent contribution to total energynFat breakdown is a slow process and require oxygennwe can break down glucose very quickly either with or without oxygen.第四十五页，共六十二页。哈医大课程营养与食品卫生学营养学基础Function of carbohydrates2.2.节约蛋白质作用节约蛋白质作用 (CHOs spare proteins)定义：定义：当摄入足够的碳水化合物时，可以防止体内当摄入足够的碳水化合物时
39、，可以防止体内(t ni)(t ni)和膳食中的和膳食中的蛋白质转变为葡萄糖蛋白质转变为葡萄糖. .糖异生糖异生(gluconeogenesis)Gluconeogenesis: The generation of glucose from the breakdown of protein into amino acids.第四十六页，共六十二页。哈医大课程营养与食品卫生学营养学基础|When our body uses proteins for energy, the amino acids from these proteins cannot be used to make new cel
40、ls, repair tissue damage, support our immune system, or perform any of their other functions.Using amino acids in this manner over a prolonged period of time can cause serious, possibly irreversible, damage to these organs.第四十七页，共六十二页。哈医大课程营养与食品卫生学营养学基础3.抗生酮作用抗生酮作用(zuyng)（Prevent the generation of k
41、etones)|Ketoacidosis: A condition in which excessive ketones（酮酮体体） are present in the blood, causing the blood to become very acidic, which alters basic body functions and damages tissues.Function of carbohydratesLow carbohydrate intake can lead to ketoacidosis( (酮症酸中毒）酮症酸中毒）第四十八页，共六十二页。哈医大课程营养与食品卫生
42、学营养学基础nThus, when carbohydrate intake is inadequate, our body seeks an alternative source of fuel for the brain and begins to break down stored fat.n acetyl-CoA is the metabolites of fatty acid oxidation.nIf inadequate carbohydrate intake continues for an extended period of time, excess acetyl-CoA c
43、an be converted to ketones.nThe high acidity of the blood interferes with basic body functions, causes the loss of lean body mass, and damages many body tissues.Where do ketones come from?第四十九页，共六十二页。哈医大课程营养与食品卫生学营养学基础4.4.机体的构成成分机体的构成成分(chng fn)(chng fn)5.5.改变食物的色、香、味、型改变食物的色、香、味、型6.6.提供膳食纤维提供膳食纤维Fu
44、nctions of carbohydrates第五十页，共六十二页。哈医大课程营养与食品卫生学营养学基础五五、碳水化合物代谢相关碳水化合物代谢相关(xinggun)疾病疾病n糖尿病糖尿病n低血糖症低血糖症(d xu tn zhn)n乳糖不耐症乳糖不耐症第五十一页，共六十二页。哈医大课程营养与食品卫生学营养学基础|Glucose molecules are too large to cross the cell membranes of our tissues independently.| To get in, glucose needs assistance from the hormon
45、e insulin.血糖的调节血糖的调节(tioji)过程过程第五十二页，共六十二页。哈医大课程营养与食品卫生学营养学基础Glucose in blood enters cellsInsulin stimulates glucose transport into cellInsulin secreted by pancreas enters bloodstreamTissue cell membraneWhen blood glucose is high第五十三页，共六十二页。哈医大课程营养与食品卫生学营养学基础Glucagon secreted by pancreas enters bloo
46、dstreamGlucagon stimulates glycogen breakdownGlucose is secreted into bloodstream and transported to cellsLiver cell membraneWhen blood glucose is low胰高血糖素胰高血糖素第五十四页，共六十二页。哈医大课程营养与食品卫生学营养学基础|Normally, insulin and glucagon balance each other to maintain blood glucose within a healthy range.| If this
47、balance is altered, it can lead to health conditions such as diabetes（糖尿病）（糖尿病） or hypoglycemia（低血糖症（低血糖症(d xu tn zhn)）.第五十五页，共六十二页。哈医大课程营养与食品卫生学营养学基础血糖血糖(xutng)指数指数（Glycemic index，GI）n定定义义：50g50g含含碳碳水水化化合合物物的的食食物物血血糖糖应应答答曲曲线线下下面面积积与与同同一一个个体体摄摄入入50g50g 碳碳水水化化合合物物的的标标准准食食物物（葡萄糖或面包）血糖应答曲线下面积之比。（葡萄糖或面包
48、）血糖应答曲线下面积之比。n血血糖糖指指数数是是食食物物升升高高血血糖糖潜潜力力的的一一个个参参考考指指标标(zhbio)(zhbio)，反应了食物对血糖的影响程度。，反应了食物对血糖的影响程度。n 高高GIGI食物能使血糖突然升高。食物能使血糖突然升高。第五十六页，共六十二页。哈医大课程营养与食品卫生学营养学基础血糖血糖(xutng)指数的指数的应用应用n指导合理膳食，有效指导合理膳食，有效(yuxio)(yuxio)控制血糖控制血糖 糖尿病人糖尿病人 低血糖症患者低血糖症患者、运动员运动员n有助于控制体重有助于控制体重n改善胃肠道功能改善胃肠道功能第五十七页，共六十二页。哈医大课程营养与食
49、品卫生学营养学基础nLactose intolerance: A disorder in which the body does not produce sufficient lactase enzyme（乳乳糖糖酶酶）and therefore cannot digest foods that contain lactose, such as cows milk.乳糖乳糖(r tn)不耐症不耐症（Lactose intolerance）n主要症状：主要症状：胃肠不适、胀气、痉挛胃肠不适、胀气、痉挛(jn lun)(jn lun)和腹泻等。和腹泻等。 第五十八页，共六十二页。哈医大课程营养与食
50、品卫生学营养学基础nIt is estimated that up to 70% of the worlds adult population suffer this disorder.nNot everyone experiences lactose intolerance to the same extent (small amounts, not tolerant any)Lactose intoleranceLactose intolerance should not be confused with a milk allergy. People who are allergic to
51、 milk experience an immune reaction to the proteins found in cows milk.第五十九页，共六十二页。哈医大课程营养与食品卫生学营养学基础六、膳食六、膳食(shnsh)参考摄入量参考摄入量Dietary reference intakesn 中国营养学会推荐我国居民的碳水化合物的膳中国营养学会推荐我国居民的碳水化合物的膳食食(shnsh)(shnsh)推荐摄入量占总能量的推荐摄入量占总能量的55%65%。食物食物GI食物食物GI食物食物GI大米饭大米饭88柚子柚子25熟香蕉熟香蕉52酸奶酸奶83鲜桃鲜桃28猕猴桃猕猴桃52牛奶牛奶
52、27.6梨梨36芒果芒果55鲜豆腐鲜豆腐 31.9苹果苹果36菠萝菠萝66生香蕉生香蕉30柑柑43西瓜西瓜72第六十页，共六十二页。哈医大课程营养与食品卫生学营养学基础小结小结(xioji)n碳水化合物的分类及功能碳水化合物的分类及功能n膳食膳食(shnsh)(shnsh)纤维的定义及功能纤维的定义及功能n乳糖不耐症乳糖不耐症第六十一页，共六十二页。哈医大课程营养与食品卫生学营养学基础内容(nirng)总结第一章 营养学基础。The most abundant：glucose。抗性淀粉：指健康者小肠中不吸收的淀粉及其降解产物。四、碳水化合物的功能(gngnng)Function of carbohydrates。乳糖不耐症。六、膳食参考摄入量Dietary reference intakes第六十二页，共六十二页。哈医大课程营养与食品卫生学营养学基础
