STARTER 1 cup = _______ Tbsp 1 Tbsp = _tsp ½ Tbsp = _______tsp.

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STARTER 1 cup = _____________ Tbsp 1 Tbsp = _____________tsp ½ Tbsp = _____________tsp

What do these things have in common? French Bread Pizza Cereal Pasta Rolls Rice

Carbohydrates

1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all of our carbohydrates come from PLANT food sources. 4.The main function of carbohydrates is to PROVIDE ENERGY. They provide FOUR calories per gram.

5.If we eat more carbs than our bodies need for energy, they get stored as FAT. 6.The three types of carbohydrates are: a)SIMPLE SUGARS b)COMPLEX STARCHES c)FIBER 7.Sugars are SIMPLE. Starches are COMPLEX. 8.Complex starches will BREAK DOWN into simple sugars.

Good Sources of Complex Carbohydrates Whole Grains Cereal Products Dried Beans Rice Pasta

SIMPLE SUGARS Food Sources:

COMPLEX STARCHES Food Sources:

9.List the different types of sugars and their food sources:

In your notes section…. List your 10 favorite carbohydrates and choose whether each one is simple or complex

10. Label the Wheat Kernel below: A.__ENDOSPERM___ Provides: Starch Protein B.__GERM___ Provides: Unsaturated Fatty Acids “B” Vitamins Vitamin E Iron Zinc Other Trace Minerals C.__Bran___ Provides: Fiber Vitamins Minerals

11. The MOST beneficial part of the wheat kernel is the: Germ 12. The LEAST beneficial part of the wheat kernel is the: Endosperm

13. When a product claims that it is “Whole Wheat” or “Whole Grain”, it must use the ENTIRE wheat kernel, or ALL THREE parts. 14. Other products, like white bread and rice, usually only use the ENDOSPERM, which is the LEAST beneficial part of the wheat kernel. 15. ENRICHED: some of the nutrients that were lost in processing are added back into the product. 16. FORTIFIED: 10% more of the Daily Value for the nutrient is being added.

Caloric content of Carbohydrates Caloric content of carbohydrates = 4 calories per gram On the label look at the carbohydrates and the amount of grams. Multiply the grams by 4