CARBOHYDRATES

The main source of carbohydrate calories for men. Although the number of calories produced only 4 calories 1 gram of carbohydrates, but when compared to proteins and fats, calories, carbohydrates are the source of more readily available. Besides, some groups contain fiber carbohydrates (dietary fiber) are useful for digestion. Carbohydrates are energy sources for all individuals. Karbohidra easily obtained and almost all foods contain carbohydrates.

A. CARBOHYDRATES CLASSIFICATION
Based on the chemical composition of carbohydrates, the carbohydrates into three, namely:
1) Monosaccharides
Monosaccharides classified as the most simple carbohydrates and is the smallest molecule of carbohydrate. Monosaccharides can be directly absorbed by the body through the intestinal wall and into the bloodstream. Formation of monosaccharides in the body is formed from two kinds of solutions other sakarida.

There are 3 kinds of monosaccharides, namely:

(a) Glucose
Collectively, the dektrosa. This nutrient is found in many fruits and vegetables. All types of carbohydrates in the body will be converted into glucose.

(b) Fructose
Are also called levulose. These substances along with the glucose found in fruits, especially that contained in the honey gives a distinctive sweet taste of honey.

(c) Galactose
Galactose is the solution of the disaccharide, often also referred to as milk sugar because it is produced from cow's milk or breast milk.

2) Disaccharides
Disaccharide is a merger of the two kinds of monosaccharide molecules. Solution occurs in the body with the help of enzymes. Disaccharide is important in materials food is:

(a) Sucrose
In the process of digestion, sucrose is broken down into glucose and fructose. Sucrose is present in many cane sugar and palm sugar.

(b) Maltose
Maltose is the result of substance starch solution. Maltose be split back into two molecules of glucose. There is the wheat that is growing (sprouts).

(c) Lactose
These many types of carbohydrates present in milk. In the body is difficult to digest lactose compared with sucrose and maltose. Difficulty in digesting lactose in the body, in some people can cause health effects. Occurrence of diarrhea after consuming lactose is one of the effects. Lactose intolerance is a condition where a person can not digest lactose in intestinum tenue. People who suffer from lactose intolerance can not consume milk with a high lactose content. Levels of lactose in cow's milk between 4 - 5%, whereas in human milk between 6 -7%. Lactose in the digestive tract will be split back into glucose and 1 molecule 1 molecule galactose.

3) Polysaccharides
Polysaccharide is a combination of several monosaccharide molecules. Common important polysaccharide are starch, glycogen and cellulose. The substance of starch is a source of calories is very important, because most of the carbohydrates in foods is found in forms the substance of starch. Glycogen is the body's carbohydrate reserves stored in the liver and muscles. Therefore there is a lot of glycogen in foodstuffs originating from the animal form of meat. While cellulose is part of the plant that can not be digested by the human digestive organs. But cellulose has other benefits for the body.

Some of the cellulose in the body's functions are:
(a) Stimulate the digestive equipment to get enough sap ingested.
(b) Establish the volume of food that provide satiety.
(c) Helping to compact stool (the rest of the nutrients can not be absorbed by the intestinal wall).

4) Fiber
A portion of carbohydrates that are not less important is sellulose, which is often also called fiber. Fibers found in many vegetables, especially in the leaves and fruit. The older fruits and vegetables contain more fiber. The nature of soluble fiber is difficult and can not be digested by the body. Fiber is not useful for growth, but beneficial to the body. Fiber functions in particular are:
a) Maintain a healthy body (draw water from the blood vessels so that faeces become soft, and encourage the efficient expenditure through the intestines).
b) Fiber also may reduce the absorption of fat so that blood cholesterol levels down and the risk of coronary heart disease small.
c) Fiber helps you lose weight. Source of fiber is skinned grains and meat, fruits and vegetables. Adults should consume 25 grams of fiber / hr.

FUNCTION OF CARBOHYDRATES FOR BODY
In the human body functions as carbohydrates:

1) Generate energy
Carbohydrates are energy-producing nutrients are major. Energy is the ability to do work. Carbohydrates in the body shape of monosaccharides, released by the liver into the body cells. With the absence of oxygen is oxidized monosaccharides and carried by the blood from the heart to all parts of the body. Results of oxidation is the heat or calories. The heat that followed changed by the body into energy / energy to move. The more muscle that is moved, the more carbohydrates are needed.

2) Backup power for the body
The amount of carbohydrate in the food we eat is not always commensurate with the required amount of carbohydrates. If the activity and carbohydrate intake slightly more, then will happen excess carbohydrates. Excess carbohydrates are not thrown away by the body, but can be saved. This excess can be used if the body requires. Therefore, if a person consumes less carbohydrate as activity increases, the body needs carbohydrates can be met from reserves. But this is only temporary. If you take a long time, there will be a nutritional deficiency which affects the emergence of certain diseases. Lack of carbohydrates in a long time to force the body to take up energy from fat and protein. If this continues without any efforts to prevent eating protein and fat reserves will be less and less. This can endanger human health. But if there is accumulation of reserve carbohydrates, also not be tolerated. Excess carbohydrates are stored in the form of fat under the skin tissue. If this is allowed may result in excess weight causing obesity or obesity.

3) Provide satiety
One of the advantages of carbohydrates is a large volume. This is caused by the cellulose content in food. Large volume of food that can be provide satiety.

CARBOHYDRATES REQUIREMENTS FOR BODY
The need for carbohydrates in each individual is not the same. For working adults who are not too heavy, your body needs will average between 8 to 10 grams carbohydrate for each kilogram body weight per day.

CARBOHYDRATES IN FOOD PRODUCTS
Carbohydrate present in many plant foods, in the form of simple sugars, hexose, pentose, and carbohydrates with a molecular weight complexes such as starch, pectin, cellulose, and lignin. In general, fruits contain monosaccharides such as glucose and fructose. Disaccharides such as cane sugar (sucrose or sakarosa) contained in many cane; in milk is lactose or milk sugar. Some groups such as dextrins oligoskarida found in starch, bread, syrup, and beer. While various polysaccharides such as starch found in many fruits. The main source of carbohydrates in foods are cereals and tubers. As the presence of starch content of different cereals in several groups. In livestock, especially meat, carbohydrates are in the form of glycogen stored in muscle tissue and the liver. Carbohydrates are found in poultry meat consists of glycogen. Glycogen is found in tissue, especially the liver, so having a solution quickly into glucose after lernak cut. In the red meat is a small amount of sugar (D-glucose, D-fructose, and D-ribose) which terekstraksi into the meat broth. In the carbohydrate present in milk form of lactose; cow's milk contain about 5% lactose, but the dry skim milk contained more than 50% lactose.