2.1.4

Carbohydrates

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Why Do We Need Carbohydrates?

The 2 major types of carbohydrates are sugar and starch.

Sugar

Sugar

  • Naturally present in some foods (like fruits and milk).
  • Can also be added to foods when they're being made, like cookies and coca cola.
    • Some people call added sugars 'empty calories' because they supply energy without nutritional benefit.
Starch

Starch

  • Pasta, beans, rice and grains are all examples of starchy foods. They are filled with nutrients such as B vitamins, iron and calcium.
  • Wholegrain starchy foods are very fibrous.
Carbohydrates → glucose

Carbohydrates → glucose

  • When we consume carbohydrates, our bodies convert the starch and sugar into glucose. Once absorbed into the blood, the glucose can be used for energy.

Simple and Complex Carbohydrates

The body digests simple and complex carbohydrates at different speeds.

Simple carbohyrates

Simple carbohyrates

  • Sugar is a simple carbohydrate.
  • There are 2 types: monosaccharides (basic sugar molecule) and disaccharides (two monosaccharides).
    • Glucose and fructose are monosaccharides. Sucrose is a disaccharide.
  • Simple carbohydrates can be digested quickly. This rapidly raises blood sugar levels and causes a short energy burst.
Complex carbohydrates

Complex carbohydrates

  • Examples - starch and polysaccharides (multiple monosaccharides joined together).
  • As complex carbohydrates cannot be digested as quickly as simple carbohydrates, they raise blood sugar levels more gradually. Energy is released at a slower pace.

The Glycaemic Index

The glycaemic index, known as the GI index, ranks different carbohydrates according to how quickly they alter blood sugar levels.

High GI foods

High GI foods

  • The body digests them rapidly.
  • They quickly raise blood sugar levels.
  • Examples - white bread, rice cakes, white rice, pineapples, rice pasta, bran flakes.
Low GI foods

Low GI foods

  • The body digests them slowly.
  • They cause blood sugar levels to gradually rise.
  • Examples - sweet potato, lentils, whole wheat bread, muesli.
Uses

Uses

  • Diabetics, whose bodies naturally struggle to control blood sugar levels, can use the GI index to select low GI carbohydrates.
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1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Carbohydrates

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    Which of the following is NOT a type of carbohydrate?Multiple choice
  2. 2
    Which of the following are examples of starchy foods?True / false
  3. 3
    What are the two types of simple carbohydrate?Fill in the list
  4. 4
    Which of the following is a disaccharide?Multiple choice
  5. 5
    Which of the following describes a basic sugar molecule?Multiple choice
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Fats

Carbohydrates 2