Transcript S3O1_Carbohydrates ppt

CARBOHYDRATES
Simple and Complex
Six Essential Nutrients
 Nutrients are substances found
in food that are essential for
growth and energy.
 There are SIX basic essential
nutrients:
Carbohydrates
 Fat
 Protein
 Vitamins
 Minerals
 Water
Types of Carbs
 Carbohydrates can be broken down into three categories:
 Simple Carbs (Sugars)
 Complex Carbs (Starches)
 Fiber (a form of complex carb)
Simple- Sugars
 Simple carbohydrates are also called sugars. These are broken down and digested very quickly.
 Examples include: table sugar, fruit, fruit juice, sugary drinks, milk
Complex- Starches
 Complex carbohydrates are also called starches. These take longer to digest and
provide sustained energy.
 Examples include: whole grains, cereal products, dried beans, rice, pasta
Carbohydrates (Carbs)
 Complex carbohydrates break down into simple
sugars in the digestion process
 The primary function of Carbohydrates is to provide
energy.
 Carbohydrates provide 4 calories per gram.
Types of Sugar
11. Label the Wheat Kernel below:
A.__ENDOSPERM___
Provides:
Starch
Protein
B. __GERM___
Provides:
Unsaturated Fatty Acids
“B” Vitamins
Vitamin E
Iron
Zinc
Other Trace Minerals
C. __Bran___
Provides:
Fiber
Vitamins
Minerals
Fiber
 Fiber is a form of complex carbohydrate
 Fiber, also known as roughage or cellulose, attracts water to our
intestines and moves food through the intestines faster.
Fiber
 Fiber helps to keep bowel movements soft in form and reduces
problems related to constipation.
 Non-digestible fiber is also known as cellulose. It is found in foods
such as wheat bran, whole grains and nuts
 It is important to drink plenty of liquids, otherwise fiber can slow
down or even block normal bowel function.
Fiber and Cancer
 The National Cancer Institute recommends 20-35 grams of daily
fiber.
 Fiber may reduce the risks of diverticulosis, colon and rectal
cancer.
 It is important to drink plenty of liquids, otherwise fiber can slow
down or even block normal bowel function.
Fiber
 Foods high in fiber: fruits and vegetables (especially the
skins or peels), whole grains, legumes, bran cereals, dry
beans, nuts, split peas and lentils
 To increase the bulk in low-fiber foods use whole grains,
ie: brown rice instead of white, whole wheat flour, flax
seed
Carbohydrates (Carbs)
 We get most of our carbs from the grains
group.
 Almost all of our carbohydrates come
from plant food sources.