2 Good Afternoon! 2/19/14 Today we are: Next Class: Learning about carbohydrates!Bell ringerPowerPoint with Worksheet/NotesCarbohydrates Handout and AnalysisVideo – Dough Also RisesNext Class:QuickbreadsNext 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 flourCerealsPastaPotatoesOther vegetables
5 What do they do?Supply our bodies with energy – the more physical tasks we do, the more we needPlay 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 GrainsVegetablesFruitsSugarLactose 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 vegetablesAlmost all plant foods contain glucoseProduced in the body by breaking down other foods into glucoseAKA blood sugar
9 Other forms of sugar Sucrose – commonly known as table sugar. Occurs in many fruits and some vegetablesFructose – 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 grainsLactose – commonly known as milk sugar.Principal carbohydrate in milk.
10 Complex Carbohydrates Supply energy AND nutrients and fiber the body needsStarch: 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 itSupplies 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 starchMost societies have a staple grain they get energy fromUS, Canada and Europe = wheatOrient = riceSouth America and southern US = corn
13 Sources of starch Beans and peas Tubers Dry beans40% starchSubstantial amount of proteinTubersPotatoesYamsSimple 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?