STARTER 1 cup = _____________ Tbsp 1 Tbsp = _____________tsp ½ Tbsp = _____________tsp.

STARTER

• 1 cup = _____________ Tbsp• 1 Tbsp = _____________tsp• ½ Tbsp = _____________tsp

What do these things have in common?

• French Bread• Pizza• Cereal• Pasta• Rolls• Rice

Carbohydrates

Carbohydrates1. We get most of our carbohydrates from the

GRAINS group.2. FRUITS and VEGETABLES are also a good

source of carbohydrates.3. Almost all of our carbohydrates come from

PLANT food sources.4. The main function of carbohydrates is to

PROVIDE ENERGY. They provide FOUR calories per gram.

5. If we eat more carbs than our bodies need for

energy, they get stored as FAT.

6. The three types of carbohydrates are:

a) SIMPLE SUGARS

b) COMPLEX STARCHES

c) FIBER

7. Sugars are SIMPLE. Starches are COMPLEX.

8. Complex starches will BREAK DOWN into

simple sugars.

Good Sources of Complex Carbohydrates

• Whole Grains• Cereal Products• Dried Beans• Rice• Pasta

SIMPLE SUGARS

Food Sources:

COMPLEX STARCHES

Food Sources:

9. List the different types of sugars and their food sources:

SUGAR OTHER NAME FOOD SOURCES

Glucose “Blood Sugar” Fruit, Veggies, Grains

Sucrose “Table Sugar” Table Sugar, Sugar Cane

Fructose “Fruit Sugar” Fruit

Maltose “Malt Sugar” Grains

Lactose “Milk Sugar” Milk

In your notes section….

• List your 10 favorite carbohydrates and choose whether each one is simple or complex

10. 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

11. The MOST beneficial part of the wheat kernel is the: Germ

12. The LEAST beneficial part of the wheat kernel is the: Endosperm

13. When a product claims that it is “Whole Wheat” or “Whole Grain”, it must use the ENTIRE wheat kernel, or ALL THREE parts.

14. Other products, like white bread and rice, usually only use the ENDOSPERM, which is the LEAST beneficial part of the wheat kernel.

15. ENRICHED: some of the nutrients that were lost in processing are added back into the product.

16. FORTIFIED: 10% more of the Daily Value for the nutrient is being added.

Caloric content of Carbohydrates

• Caloric content of carbohydrates = 4 calories per gram

• On the label look at the carbohydrates and the amount of grams.

• Multiply the grams by 4