Carbs 2.0

Question 1

Are carbohydrates macronutrients or micronutrients?

Answer 1

Macronutrients

Question 2

How do plants take in their food?

Answer 2

Photosynthesis.

Question 3

What is the basic unit of carbohydrates?

Answer 3

Glucose

Question 4

What are sources of starch?

Answer 4

• Bread
• Pasta
• Potatoes

Question 5

What are sources of fibre?

Answer 5

• Wholegrain bread
• Wholegrain pasta
• Wholegrain cereal

Question 6

What are sources of sugar?

Answer 6

• Cakes
• Biscuits
• Sweets

Question 7

What are the functions of carbohydrates?

Answer 7

• Prevents bowel cancer by removing toxins from staying in the large intestine.
• Heat & Energy: 1g of sugar & starch = 4 cals.
• Allows protein to carry out its main function of Growth & Repair.

Question 8

What are the functions of fibre?

Answer 8

• Prevents constipation.
• Prevents piles.

Question 9

What are 3 strategies to reduce sugar?

Answer 9

• 0 sugar sweets instead of high-sugar jellies.
• Use cantarel/splenda instead of table sugar.
• Eat dark chocolate over milk due to less sugar.

Question 10

What is the elemental composition of carbohydrates?

Answer 10

Carbon, hydrogen, oxygen.

Question 11

What is the process of photosynthesis?

Answer 11

Leaves take in CO2 & roots take in H2O. Chlorophyll in the leaves absorbs sunlight. Glucose & Oxygen are formed.

Question 12

What is a monosaccharide?

Answer 12

Made up of 1 single sugar unit.

Question 13

What is the formula for monosaccharides?

Answer 13

C6 H12 O6

Question 14

What are sources of monosaccharides?

Answer 14

• Glucose - Lucozade
• Fructose - Honey or fruit.

Question 15

What is a disaccharide?

Answer 15

2 sugar units joined together with the loss of water.

Question 16

What is the chemical formula of disaccharides?

Answer 16

C12 H22 O11.

Question 17

What are sources of disaccharides?

Answer 17

• Sucrose = table sugar
• Lactose = Milk

Question 18

What is a polysaccharide?

Answer 18

3 or more sugar units joined together by the loss of water each time.

Question 19

What is the formula for polysaccharides?

Answer 19

(C6 H10 O5)n

Question 20

What are sources of polysaccharides?

Answer 20

• Starch = Pasta
• Cellulose = brown bread

Question 21

What is the solubility property of sugar?

Answer 21

Sugar dissolves in cold water & dissolves quicker in moist heat.

Question 22

What is the sweetness property of sugar?

Answer 22

Different sugars have different levels of sweetness, e.g., fructose is the sweetest sugar = 170RS.

Question 23

What is the assisting aeration property of sugar?

Answer 23

When egg whites & sugar are whisked, aeration occurs.

Question 24

What is the Maillard reaction?

Answer 24

Non-enzymatic reaction between sugars & amino acids when exposed to dry heat.

Question 25

What is caramelisation?

Answer 25

Sugar is heated, melts & browns, creating a brown coloured syrup.

Question 26

What is crystallisation?

Answer 26

Too much sugar is added to the mixture; some sugar crystals don't dissolve.

Question 27

What is hydrolysis?

Answer 27

Water breaks disaccharides into monosaccharides.

Question 28

What is inversion?

Answer 28

Occurs when water and acids or enzymes split sucrose into glucose & fructose.

Question 29

What is the solubility property of starch?

Answer 29

Flour is insoluble in cold water.

Question 30

What is the flavour property of starch?

Answer 30

Flour is not sweet.

Question 31

What is the hygroscopic property of starch?

Answer 31

Starch can absorb moisture from air.

Question 32

What is gelatinisation?

Answer 32

When starch grains are heated in liquids, they swell, burst & absorb liquid.

Question 33

What is dextrinization?

Answer 33

When starch foods are heated, dextrins are changed to long chains.

Question 34

What is the solubility property of non-starch polysaccharides?

Answer 34

Cellulose is insoluble in water.

Question 35

What is the hygroscopic property of non-starch polysaccharides?

Answer 35

Cellulose & gums can't be broken down by the body.

Question 36

What is gel formation in non-starch polysaccharides?

Answer 36

Pectin is used as a setting agent & can absorb large amounts of water.

Question 37

What are the functions of glucose?

Answer 37

• H&E: 1g sugar & starch = 4kcal. • Excess changed to glycogen & stored in the liver & muscle.

Question 38

What is absorption?

Answer 38

When digested glucose, fructose and galactose are transported by the villi in the small intestines.

Question 39

What are high GI foods?

Answer 39

Carbs broken down quickly by body & blood sugar levels increase quickly!

Question 40

What are low GI foods?

Answer 40

Carbs are broken down slowly & cause gradual rise in blood sugar levels.