CARBOHYDRATES, WATER & WELLNESS
Introduction to Dietary Carbohydrates
* Carbohydrates are an essential nutrient needed by the body to maintain good health. Carbohydrates
consist of sugars, starches, and fiber and are mainly found in plant sources. Healthcare providers
must be aware that carbohydrates provide the body with vital energy to function properly.
* In order to educate clients about maintaining good health, it is vital for healthcare providers
to identify the many foods that make up carbohydrates and their cultural influences.
* By completing this learning activity, you will gain the knowledge and skills needed to:
• Review carbohydrates and their relationship to energy.
• Review the foods that contain simple and complex carbohydrates and their health implications.
• Discuss the pancreas and its role in glucose regulation.
Basic Carbohydrate Science
* Carbohydrates originate from plant sources. They are organic compounds consisting of bonded
molecules of carbon, hydrogen, and oxygen. Carbohydrates take the molecular form of either
sugars, starches, or fiber, and the body needs all three sources to maintain good health.
* Here is a visual diagram explaining the impact different carbohydrates have on blood glucose
levels over time. Select the plus sign for more information on each step of carbohydrate
metabolism.
* Simple carbohydrates are sugar molecules called monosaccharides and disaccharides. A
monosaccharide is a one-sugar molecule, and a disaccharide is a two-sugar molecule. Glucose is an
excellent example of monosaccharides. It is important to note that glucose is the simplest form of
sugar, and it is rapidly used by any cell in the body. Glucose does not have to go through a
digestion process.
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, Food examples of simple carbohydrates are honey, milk, and fruits.
These food items will raise blood sugar very quickly. The measurement of how quickly
blood sugar rises after consuming a carbohydrate is called the glycemic index. Refined white
bread has a high glycemic index of 100. Factors that affect the glycemic index in fruit are
fiber content and ripeness
* Complex carbohydrates are called polysaccharides. These are many sugar molecules bound
together. Polysaccharides consist of starches and fibers. Starches are broken down and used as
an energy source, while fiber is used to assist with digestion. It is important to note that it takes
the body longer to digest starches and fiber.
Food examples of complex carbohydrates are grains, legumes, and starchy vegetables.
These types of complex carbohydrates provide additional vitamins and minerals.
Since it takes the body longer to digest complex carbohydrates, these food items will
gradually raise the blood sugar. Complex carbohydrates have a low glycemic index.
Facts About Fiber
* Fiber provides bulk to chyme, which allows it to move through the digestive system easily. Also,
fiber assists the small intestine with vitamin synthesis. Fiber is an integral part of a healthy diet
because of its ability to aid in glucose regulation, slow the absorption of cholesterol, and speed the
passage of chyme. Fiber also makes one feel full longer after eating. This illustration shows the
benefits of fiber.
* Soluble and insoluble fibers are two types of fiber from polysaccharides. These two types of
fibers both pass through the body without elevating blood glucose and aid blood glucose control and
insulin response. The major differences between these dietary fibers are that soluble fiber (e.g.,
cellulose and lignin) dissolves in fluid, while insoluble fiber (e.g., pectin, psyllium, β-glucan, and
guar gum) does not dissolve in fluid.
* Soluble Fiber
Benefits
Attracts water and turns into gel
Slows digestion
Lowers blood cholesterol
Foods High in Soluble Fiber
Oatmeal
Lentils
Apples
Oranges
Nuts
Flaxseeds
Bean
Dried peas
Cucumbers
Celery
Carrots
* Insoluble Fiber
Benefits
Made of non-soluble cellulose
2
, Speeds food through digestive tract
Adds bulk to prevent constipation
Foods High in Insoluble Fiber
Barley
Couscous
Brown rice
Zucchini
Broccoli
Cabbage
Green beans
Dark leafy vegetables
Root vegetable skins
Glucose Regulation and Nursing Implication
* The primary goal for carbohydrates is to maintain the body's blood glucose (sugar) levels
between 70–100mg/dl.
Blood glucose levels are regulated by a pancreatic hormone called insulin.
Insulin is responsible for lowering blood glucose levels by mediating the absorption of
glucose into cells and enhancing the mediation of glucose into glycogen.
Other pancreatic hormones help regulate blood glucose levels.
* Take the time to review this visual representation of how insulin and glucagon work to
stabilize glucose levels in the blood.
3
Introduction to Dietary Carbohydrates
* Carbohydrates are an essential nutrient needed by the body to maintain good health. Carbohydrates
consist of sugars, starches, and fiber and are mainly found in plant sources. Healthcare providers
must be aware that carbohydrates provide the body with vital energy to function properly.
* In order to educate clients about maintaining good health, it is vital for healthcare providers
to identify the many foods that make up carbohydrates and their cultural influences.
* By completing this learning activity, you will gain the knowledge and skills needed to:
• Review carbohydrates and their relationship to energy.
• Review the foods that contain simple and complex carbohydrates and their health implications.
• Discuss the pancreas and its role in glucose regulation.
Basic Carbohydrate Science
* Carbohydrates originate from plant sources. They are organic compounds consisting of bonded
molecules of carbon, hydrogen, and oxygen. Carbohydrates take the molecular form of either
sugars, starches, or fiber, and the body needs all three sources to maintain good health.
* Here is a visual diagram explaining the impact different carbohydrates have on blood glucose
levels over time. Select the plus sign for more information on each step of carbohydrate
metabolism.
* Simple carbohydrates are sugar molecules called monosaccharides and disaccharides. A
monosaccharide is a one-sugar molecule, and a disaccharide is a two-sugar molecule. Glucose is an
excellent example of monosaccharides. It is important to note that glucose is the simplest form of
sugar, and it is rapidly used by any cell in the body. Glucose does not have to go through a
digestion process.
1
, Food examples of simple carbohydrates are honey, milk, and fruits.
These food items will raise blood sugar very quickly. The measurement of how quickly
blood sugar rises after consuming a carbohydrate is called the glycemic index. Refined white
bread has a high glycemic index of 100. Factors that affect the glycemic index in fruit are
fiber content and ripeness
* Complex carbohydrates are called polysaccharides. These are many sugar molecules bound
together. Polysaccharides consist of starches and fibers. Starches are broken down and used as
an energy source, while fiber is used to assist with digestion. It is important to note that it takes
the body longer to digest starches and fiber.
Food examples of complex carbohydrates are grains, legumes, and starchy vegetables.
These types of complex carbohydrates provide additional vitamins and minerals.
Since it takes the body longer to digest complex carbohydrates, these food items will
gradually raise the blood sugar. Complex carbohydrates have a low glycemic index.
Facts About Fiber
* Fiber provides bulk to chyme, which allows it to move through the digestive system easily. Also,
fiber assists the small intestine with vitamin synthesis. Fiber is an integral part of a healthy diet
because of its ability to aid in glucose regulation, slow the absorption of cholesterol, and speed the
passage of chyme. Fiber also makes one feel full longer after eating. This illustration shows the
benefits of fiber.
* Soluble and insoluble fibers are two types of fiber from polysaccharides. These two types of
fibers both pass through the body without elevating blood glucose and aid blood glucose control and
insulin response. The major differences between these dietary fibers are that soluble fiber (e.g.,
cellulose and lignin) dissolves in fluid, while insoluble fiber (e.g., pectin, psyllium, β-glucan, and
guar gum) does not dissolve in fluid.
* Soluble Fiber
Benefits
Attracts water and turns into gel
Slows digestion
Lowers blood cholesterol
Foods High in Soluble Fiber
Oatmeal
Lentils
Apples
Oranges
Nuts
Flaxseeds
Bean
Dried peas
Cucumbers
Celery
Carrots
* Insoluble Fiber
Benefits
Made of non-soluble cellulose
2
, Speeds food through digestive tract
Adds bulk to prevent constipation
Foods High in Insoluble Fiber
Barley
Couscous
Brown rice
Zucchini
Broccoli
Cabbage
Green beans
Dark leafy vegetables
Root vegetable skins
Glucose Regulation and Nursing Implication
* The primary goal for carbohydrates is to maintain the body's blood glucose (sugar) levels
between 70–100mg/dl.
Blood glucose levels are regulated by a pancreatic hormone called insulin.
Insulin is responsible for lowering blood glucose levels by mediating the absorption of
glucose into cells and enhancing the mediation of glucose into glycogen.
Other pancreatic hormones help regulate blood glucose levels.
* Take the time to review this visual representation of how insulin and glucagon work to
stabilize glucose levels in the blood.
3
