Carbohydrates

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Why Do We Need Carbohydrates?

The 2 major types of carbohydrates are sugar and starch.

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

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.

Illustrative background for Carbohydrates &rightarrow; glucose

Illustrative background for Carbohydrates &rightarrow; glucose ?? "content

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

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

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

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

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

Uses

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

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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