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

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

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

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

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

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

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 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.

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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