Question

Compare all carbohydrate sources and comments on the relative merits of each. Yield per gram of material should be discussed, is that the only consideration? Explain.

Thank you

Answer 1

Nearly all carbohydrates in the diet come from plant foods. Glycogen is the only carbohydrate in animal foods. While there is very little of this polysaccharide in meat, animal liver is an abundant source. Monosaccharides are in honey and fruits. Disaccharides are found in table sugar and dairy products and starch, a polysaccharide occurs in cereals, vegetables, legumes(beans,peas, peanuts). Cellulose is a polysaccharide that is abundant in plant foods but it cannot be digested by humans as they lack the digestive enzymes. However, it is an important dietery component as it provides fiber that increases the bulk of intestinal contents which aids the function of large intestine. Evidence suggests that high fiber diet reduce the risk of colon disorders such as diverticulitis and colon cancer. Carbohydrates are used as energy source with glucose as the primary carbohydrate molecule used in cellular respiration. The hormone insulin plays a crucial role in moving glucose into cells. Neurons are dependent upon steady supply of glucose. Liver along with insulin and glucagon involves in glucose regulation in blood.

Carbohydrates contains 4 calories per gram. Food and Nutrition Board recommends most of our calories which are 45-65% , come from carbohydrates.

Dietery fibers should be considered as it is helpful to separate mono and disaccharides from starch.