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Presentation on theme: "Carbohydrates!."— Presentation transcript:

1 Carbohydrates!

2 Good Afternoon! 2/19/14 Today we are: Next Class:
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 Tubers
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?

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