2.1.5

Carbohydrates 2

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Amounts of Carbohydrates

Government guidelines recommend that carbohydrates should make up 50% of our daily food energy intake.

Dietary reference values

Dietary reference values

  • We should try to get as much of this energy as we can from starchy food and natural sugars (e.g. those found in rice, fruit etc.).
  • Added sugars - only 5% of our intake.
UK consumers

UK consumers

  • The majority of the UK population eats too much sugar.
  • Food labels now contain an 'of which sugars' tab in the carbohydrates section to help people to control their sugar intake.
Consequences of too many carbohydrates

Consequences of too many carbohydrates

  • A build-up of fat - this is because excess carbohydrates in the body are converted into fat. Excess fat can cause obesity.
  • Tooth decay (from eating too much sugar).
  • Higher blood sugar levels.
  • Type 2 diabetes.
Consequences of too few carbohydrates

Consequences of too few carbohydrates

  • Low blood sugar levels. This can lead to hunger, faintness and fatigue.
  • Weight loss.
  • A fat deficiency (because our bodies have had to resort to fat for energy).
  • A fat deficiency can lead to a protein deficiency, as our bodies begin to use proteins for energy.

Fibre

Fibre is a form of carbohydrate. Fibre is sometimes referred to as non-starch polysaccharide (NSP) or roughage.

Sources

Sources

  • Wholegrain breakfast cereals, wholewheat pasta, wholegrain bread and oats, barley and rye.
  • Fruits - e.g. berries, melon, pears, oranges.
  • Vegetables - e.g. sweetcorn, broccoli, Brussels sprouts, parsnips.
  • Beans and pulses - kidney beans, lentils, etc.
  • Nuts and seeds - almonds, chia seeds, etc.
Too little fibre

Too little fibre

  • Symptoms of having too little fibre in the diet include: .
    • Weight gain.
    • Heart disease.
    • Constipation.
    • High blood pressure.
    • Cancer (e.g. colon, bowel).
NHS guidelines

NHS guidelines

  • NHS recommendation - adults take in 30g of fibre as a daily dose.
  • Young children - don't need as much fibre as adults.
    • This is because people can get full quickly off high-fibre foods, and eat less of other important foods as a result.
Jump to other topics
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 2

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

  1. 1
    According to the government, what % of our daily food energy intake should be carbohydrates?Multiple choice
  2. 2
    According to the government, what % of our daily food energy intake should come from added sugars, like those found in cakes?Multiple choice
  3. 3
    What are the consequences of eating too many carbohydrates?Fill in the list
  4. 4
    Which of the following is true of carbohydrate consumption?True / false
  5. 5
    What type of food is fibre a form of?Multiple choice
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Carbohydrates

Fat-Soluble Vitamins