An organic compound that is the body’s main source of energy. Chapter 15

Carbohydrates fruits Grains Dry beans and peas Vegetables

 Produced by green plants during photosynthesis.  The carbohydrate formed by photosynthesis is glucose  Glucose is the basic sugar molecule from which all other carbohydrates are built

Simple Carbohydrates: Sugars Refined and Natural Complex Carbohydrates: Starch and fiber Complex Carbs vs. Simple Carbs (2:46)

Refined- removed from plants (sugar cane or sugar beets) and made into sweeteners Table sugarBrown sugar Natural – sugars found in the foods we eat Fructose – comes from fruits Maltose – comes from grains Lactose – comes from dairy

Fructose Sucrose Glucose Galactose Maltose lactose Range of Sweetness Caramelization – browning reaction that can occur with any kind of sugar How to caramelize sugar – (1:38) (5:45) Solubility – dissolve in water easily because of the many hydroxyl groups Crystallization – occurs when you add more sugar to a solvent than it can dissolve. (7:23)

 Must be broken down into sugar so they take longer to digest and will provide longer lasting energy Grains OatsWheatRyeRiceMillet Dry beans & peas SoyChickpeasBlackLentilsKidney Potatoes RedRussetFingerwhiteYukon

 Amylose – molecules are linear: they’re long and narrow like a line  Amylopectin – have multiple branches, like the veins in a leaf

 Cellulose is fiber that gives plants their structure.

 45-65% of calories should come from carbohydrates  Most should come from complex carbohydrates

 Lack of energy  Uses protein as energy source  Lack of vitamins, minerals, and fibers  Not enough cushioning for the organs  Central nervous system, kidneys, brain, and muscles won’t function properly

 Stored as excess fat  More susceptible to heart disease  Simple carbohydrates  Raises blood sugar levels

 Whole grains  Reduce risk of heart disease  minimize chances of getting diabetes  Oats  Slow down digestion  Lowers cholesterol  Large amounts  Makes you slow and sleepy