Carbohydrates!

1. Carbohydrates!

2. Good Afternoon! 2/19/14 • Today we are: • Learning about carbohydrates! • Bell ringer • PowerPoint with Worksheet/Notes • Carbohydrates Handout and Analysis • Video – Dough Also Rises • Next Class: • Quickbreads • Next week: Quickbread lab

3. What is a carbohydrate? • Carbohydrates are called carbohydrates because the carbon, oxygen and hydrogen they contain are generally in proportion to form water with the general formula Cn (H2O)n. • Carbohydrates grow in the ground and don’t move around

4. Should be the largest volume of our daily food – 60% • Taken in the forms of: • Grain flour • Cereals • Pasta • Potatoes • Other vegetables

5. What do they do? • Supply our bodies with energy – the more physical tasks we do, the more we need • Play a vital part in the digestive process, and of the metabolism and oxidation of proteins and fats. • If not used right away for energy, unused portions are stored in the liver or the tissues as fat for later use.

6. Where do they come from? • Plants – in the ground • Grains • Vegetables • Fruits • Sugar • Lactose comes from milk and milk products

7. Simple Carbohydrates • Quick energy source • Usually no nutrients or fiber • Sugars – Glucose is the major kind of simple sugar

8. Glucose • Glucose=basic source of energy for all living things • Occurs naturally in some fruits and vegetables • Almost all plant foods contain glucose • Produced in the body by breaking down other foods into glucose • AKA blood sugar

9. Other forms of sugar • Sucrose – commonly known as table sugar. • Occurs in many fruits and some vegetables • Fructose – known as fruit sugar. Found in most plants, especially fruits and saps. • Glucose – sometimes known as blood sugar or grape sugar. • Maltose – known as malt sugar. • Found in grains • Lactose – commonly known as milk sugar. • Principal carbohydrate in milk.

10. Complex Carbohydrates • Supply energy AND nutrients and fiber the body needs • Starch:bread, cereal, potatoes, pasta, rice, and legumes (dried peas and beans) • Fiber: bran, whole-grain foods, raw vegetables and fruit (especially the seeds and skins), legumes, nuts, seeds and popcorn

11. Starch • In the body breaks down into simple sugars • Body has to break down into sugar/starch into glucose to use it • Supplies body with long, sustained energy

12. Sources of starch • All starchy foods are plant foods • Seeds are the richest source – 70% of their weight is starch • Most societies have a staple grain they get energy from • US, Canada and Europe = wheat • Orient = rice • South America and southern US = corn

13. Sources of starch • Beans and peas • Dry beans • 40% starch • Substantial amount of protein • Tubers • Potatoes • Yams • Simple and complex carbs explained

14. How about you? • Writing activity – what kind of carbohydrates have you eaten this week? • What changes could be made to get more nutrients and sustained energy from your carbohydrates?