CARBOHYDRATES!
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
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
 Should be the largest volume of our daily
food – 60%
 Taken in the forms of:
 Grain flour
 Cereals
 Pasta
 Potatoes
 Other vegetables
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.
Where do they come from?
 Plants – in the ground
 Grains
 Vegetables
 Fruits
 Sugar
 Lactose comes from milk and milk products
Simple Carbohydrates
 Quick energy source
 Usually no nutrients or fiber
 Sugars – Glucose is the major kind of simple
sugar
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
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.
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
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
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
Sources of starch
 Beans and peas
 Dry beans
 40% starch
 Substantial amount of protein
 Tubers
 Potatoes
 Yams
 Simple and complex carbs explained
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?