carbohydrates

Question 1

Functions?

Answer 1

Providing energy
Acting as ‘protein sparer’

Question 2

Types of carbohydrates

Answer 2

Sugars(simple)

Starches(complex)

Dietary fibre (complex)

Question 3

What affects if sugars are divided into single and double sugars?

Answer 3

size of the molecules

Question 4

what do sugars do?

Answer 4

Easy to break down and absorb
burst of energy

Question 5

Word for single sugars

Answer 5

monosaccharides

Question 6

glucose?

Answer 6

ripe fruits and vegetables

Question 7

fructose?

Answer 7

fruits and honey

Question 8

word for double sugar

Answer 8

disaccharides

Question 9

sucrose?

Answer 9

sugar and syrup

Question 10

lactose?

Answer 10

dairy

Question 11

maltose

Answer 11

cereals

Question 12

what can sugar names be based on?

Answer 12

where they are found in food

Question 13

what are fruit sugars?

Answer 13

Natural sugars from fruit and vegetables

Question 14

what are free sugars?

Answer 14

Sugars that are added or outside the cell structure

Question 15

foods that have free sugars?

Answer 15

granulated, syrup, treacle, honey and unsweetened fruit juice

Question 16

what are hidden sugars?

Answer 16

Sugar found in foods that you wouldn’t expect, including savoury foods.

Question 17

What should u look for on labels? (hidden sugar)

Answer 17

• Corn sugar
• Dextrose
• Fructose
• Glucose
• Maltose
• Molasses

Question 18

foods you can find hidden sugar in?

Answer 18

• Pizzas
• Jars of sauce e.g. pasta
bake
• Ketchup
• Baked beans
• Tomato soup
• Low fat yoghurts

Question 19

What can high levels of free sugars lead to?

Answer 19

Tooth decay or obesity

Question 20

What so sugars contain/not contain?

Answer 20

Sugars only contain sugar and no other nutrients

Question 21

What do artificial sweeteners add?

Answer 21

add sweetness without increasing the energy content.

Question 22

What are starches?

Answer 22

complex carbohydrates

Question 23

what are starches known as?

Answer 23

Known as polysaccharides:
-poly = many
– saccharide = sugar

Question 24

starch importance

Answer 24

• Main food store in plants
• Made up of many glucose molecules
• Size of granules vary with each plant

Question 25

pectin importance

Answer 25

• Found naturally in some fruits
• Forms a gel in water and helps jams to set
• Is thought to reduce cholesterol in the blood

Question 26

glycogen importance

Answer 26

• Made from glucose by humans
• Small amounts stored in liver and muscles as energy reserve

Question 27

sources of starch?

Answer 27

Root vegetables e.g. potato, carrot, parsnip, onion
– Cereals and cereal products e.g. wheat, flour, bread, pasta, oats

Question 28

energy from carbohydrates?

Answer 28

50% of total food energy should come from carbohydrates.

Question 29

Deficiency?

Answer 29

• Unusual
• Lack of energy – drop in level of glucose in blood
• Weight loss – body will start to use fat stores if continued
• Severe weakness – if fat stores depleted, then protein stores used

Question 30

Excess?

Answer 30

• If not used = converted into fat and stored in body.
• Could lead to obesity
• Obesity could lead to other health issues: – Increased risk of type 2 diabetes
– Cardiovascular disease

Question 31

What is a dietary fibre? it

Answer 31

Is a polysaccharide(many sugars)

AKA non-starch polysaccharide (NSP)

Question 32

What is dietary fibre found in?

Answer 32

– Wholegrain cereals and products e.g. brown rice, wholemeal flour
– Fruits and vegetables
– Pulses e.g. beans, lentils
especially the skin

Question 33

Functions of carbohydrates?

Answer 33

• Healthy digestive system
• Weightcontrol
• Prevents bowel disease: – Constipation
– Diverticulitis
– Bowel cancer
• Providing soluble fibre (can lower blood cholesterol)

Question 34

Soluble types of fibre?

Answer 34

• Slows digestion and absorption of carbohydrates
• Helps control blood sugars
• Can reduce blood cholesterol
• Oats, nuts, legumes
• Fruit e.g. prunes, bananas, apples
• Vegetables e.g. potatoes, broccoli, carrots

Question 35

Insoluble types of fibre?

Answer 35

Types of Fibre
Insoluble
• cannot be broken down by the body
• Absorbs water
• Swells = bulkier stools
• Wholegrain foods, brown rice
•fruit and veg peel/skins
•Nuts and seeds

Question 36

excess?

Answer 36

• Too many cereals = limit absorption of iron and calcium

Question 37

What can deficiency cause?

Answer 37

• Constipation
• Could increase risk of bowel cancer

Question 38

Reference Intake for Fibre?

Answer 38

• Adult = 30g
• Childrenlessduetosize