1. EPICS FOOD: CARBOHYDRATES Week of December 14, 2009

2.  Do Now: In your notebooks – What sources of carbohydrates did you consume in the last 24 hours? Write this in a LIST not in a sentence!  Homework: Bring in at least 2 recipes for different foods/meals you like that include carbohydrates.  Today’s Objective: Compare and contrast sugars, starches, and fiber with respect to their sources and their effects on the body. EPICS Food: Tuesday, 12.7.09 Carbohydrates in Food

3. 1 in 3 Americans born in the year 2000 will contract early onset Type 2 Diabetes.* Among minorities, it could be 1 in 2.* That’s up to half of all 10-year-olds in America today. And the numbers are rising. *Food Inc., copyright 2009

4. Type 2 Diabetes is a preventable but extremely serious disease defined by an inability to regulate the amount of glucose in your blood. Diabetes can lead to…  Dangerously high or low blood-sugar levels  Chronic fatigue (extreme tiredness)  Frequent infection  Blurred vision  Slow-healing sores  Kidney damage  Nerve damage  Loss of feeling  Poor circulation to skin, arms, legs  more infections, possible amputation  Increased risk of…  Cardiovascular disease (high blood pressure, heart attack stroke)  Bone/joint problems like osteoporosis Glucose is a carbohydrate. Therefore, to understand the causes, symptoms, treatment, and prevention of diabetes, we need to look closer at CARBS.

5. CARBOHYDRATES IN FOOD  3 Main Types:  Sugars  Starches  Fiber

6. CARBOHYDRATES IN FOOD 3 MAIN TYPES EXAMPLESFOOD SOURCESFUNCTIONS IN THE BODY Sugars Monosaccharides (single sugars) Glucose Fructose Disaccharides (double sugars) Sucrose Lactose Maltose Syrup, Honey, High Fructose Corn Syrup, Soda, etc. Fruits Sugar Cane, Beets, Table Sugar, Candy Milk & other milk products Absorbed from digestive system into bloodstream Raises blood sugar Carried by blood to cells - Provide immediate energy for cells to use in cell respiration for making ATP ENERGY If not used, stored as glycogen or fat Starches Polysaccharides (Many sugars): (don’t need to memorize the names) Amylose Amylopectin Grains (wheat, rice, corn, oats) Can be eaten whole or processed into flour Used to make bread, tortillas, pasta, cereals, baked goods Root vegetables (potatoes, carrots, etc.) Digested into simple sugars (glucose) Absorbed from digestive system into bloodstream Raises blood sugar Carried by blood to cells - Provide immediate energy for cells to use in cell respiration for making ATP ENERGY If not used, stored as glycogen or fat FiberCellulose - found in cell walls of all plant cells Lignin Chitin Etc. Fruits and vegetables Whole Grains (brown rice, whole wheat, oats, etc.) Not digested but performs important functions as it moves through the intestines! Binds to “bad cholesterol” and removes it from the intestines before it gets absorbed into the body Slows the absorption of nutrients into the blood Stabilizes blood sugar because glucose is absorbed more slowly over a long time Stabilizes hunger Absorbs water and speeds movement of materials through colon – makes it easier to poop!

7. Glucose Metabolism

8.  Do Now:  Look back at your HW from Tuesday and find some functions/benefits of fiber  Transfer these to the “functions in the body” box on the Carbohydrates chart for fiber.  Homework: Finish reading/taking notes on carbohydrate digestion (on the diagram in the lab packet) from your assigned article.  Today’s Objectives:  Identify which types of carbs contain more fiber, based on an examination of their physical structures.  Describe how and explain why to eat a high-fiber diet. EPICS Food: Thursday, 12.17.09 Food Investigation: Refined Carbs vs. Whole Grains

9. How do carbs get OUT of our food and INTO our bodies?  Through the DIGESTIVE SYSTEM!

10. MOUTH Basic Functions: Chemical Digestion (carbs? lipids? proteins?) GALLBLADDER Major Function: LIVER Major Function in Digestion: STOMACH Basic Functions: Chemical Digestion (carbs? lipids? proteins?) ESOPHAGUS Basic Functions: PANCREAS Major Functions:

11. ANUS Major Function: RECTUM Major Function: LARGE INTESTINE Basic Functions” Chemical Digestion (carbs? lipids? proteins?) Absorption: SMALL INTESTINE Basic Functions: Chemical Digestion (carbs? lipids? proteins?) Absorption (carbs? lipids? proteins?)