1. CARBOHYDRATES The simple Sugar and not so simple Starch Breads, Grains, Fiber

2. CARBOHYDRATES 1. Carbohydrates give the body energy. They are the best source of fuel for the body. Carbohydrates also help to digest protein and fat.

3. CARBOHYDRATES 2. 45-65% of our food should come from carbohydrates.

4. CARBOHYDRATES 3. If we eat more carbohydrates than are needed for energy, the extra is stored in the liver or in the tissues as fat.

5. Carbohydrates 1.We get most of our carbohydrates from the GRAINS group (inc. Legumes). 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all of our carbohydrates come from PLANT food sources. 4.Sugar is also a carbohydrate.

6. 5.The two types of carbohydrates are: a)SIMPLE SUGARS b)COMPLEX STARCHES 6.Sugars are SIMPLE. Starches are COMPLEX. 7.Complex starches will BREAK DOWN into simple sugars.

7. SIMPLE SUGARS Food Sources:

8. Simple Carbohydrates 5.Simple carbohydrates are quick energy sources. They come from sugar. They do not usually supply any other nutrients or fiber. 6.Examples: Glucose, fruit juice, table sugar, honey, soft drinks, and other sweets

9. Simple Sugars 6. Glucose or blood sugar is the basic source of energy for all living things. Food source: Fruit, Veggies, Grains 7. Sucrose or table sugar is made from sugar beets or sugar cane. Food Source: Table Sugar, Sugar Cane 8. Fructose is sugar found in fruit, honey and vegetables. 9. Maltose is grain starch broken down into sugar. Food Source: Grains 10. Lactose is milk sugar.

10. How do you know if a food has added sugar? Check out the Food Label: Check out the Food Label: Total Carbohydrate (g): Dietary Fiber, Sugars, Other Carbohydrates (Complex) Sugars, Other Carbohydrates (Complex) List of ingredients: sugar, brown sugar, juice, fruit juices, molasses, honey, syrup, malted corn sweetener, corn syrup, maltose, fructose, lactose, glucose, dextrose

11. COMPLEX STARCHES Food Sources:

12. 7B-Complex Carbohydrate Also known as starch! These kind are the better choice, they break down in the body slower. They also provide nutrients and fiber Examples are starch, bread, cereal, potatoes, pasta, rice, legumes, raw vegetables, fruit, nuts, seeds, and popcorn.

13. Recommendations: 13. Eat less foods with added sugar. 14. Choose fiber-rich fruits, vegetables and whole grains more often. 15. Eat legumes several times a week. 16. Brush teeth after eating foods with sugar and starch.

14. 6. List the two types of fiber and the main functions they perform:

15. WheatRice 7 Principle Grains Oats Rolled Oats Barley Corn Rye Buckwheat

16. Grains Cereal is the common name for grains. Grains are the edible seeds of certain grasses. The main uses for grains: Cereal Flour Pasta

17. 4 Classes of Grains Cereal Flour Rice Pasta Wheat is known as the staff of life because of its availability around the world. It is a staple food because of its good keeping quality, high energy value and relatively low cost.

19. The Parts of the Grain: Bran - outside covering of the grain and consists of several layers. Cellulose is not digested, acts as a natural laxative and is sometimes called the “scrub brush” for the intestine, helping to keep the body regular. (fiber, B vitamins, minerals, protein) Endosperm - is the inner white portion. (complex carbohydrates, proteins, NO vitamins and minerals) Germ - found at one end of the kernel, is the sprouting part from which a new part grows. (B vitamins, vitamin E, iron, zinc, other minerals, unsaturated fat)

20. 11.When a product claims that it is “Whole Wheat” or “Whole Grain”, it must use the ENTIRE wheat kernel, or ALL THREE parts. 12.Other products, like white bread and rice, usually only use the ENDOSPERM, which is the LEAST beneficial part of the wheat kernel. 13.ENRICHED: some of the nutrients that were lost in processing are added back into the product. 14.FORTIFIED: 10% more of the Daily Value for the nutrient is being added.

21. #13-Fiber Benefits Helps with the flow of food Helps to prevent constipation Reduces risk of COLON CANCER WATER, WATER, WATER!!!

22. 8 & 9 & 10-Fiber #8 -20-35 grams a day per person! –The average American gets half of the amount –#9- Also known as Fiber, Roughage, Cellulose –#10 - Fiber comes from plant foods! Wheat, grain, vegetables, fruit, legumes. Usually found in or near the skin of fruits and vegetables.

23. Our bodies cannot digest or absorb fiber. It is called a non-nutrient. In the small and large intestine, fiber attracts food particles just like a dry sponge soaks up water. When fiber acts like a sponge, the amount of material in the intestine increases. Therefore, fiber creates regulation in the diet. #11

24. 4.Fiber is important because it attracts WATER to the INTESTINES and helps move food through our systems faster. You have to have water along with fiber or it is not as effective. 5.Benefits of fiber include a lowered risk of DIVERTICULITUS, HEMORRHOIDS and COLON or RECTAL CANCER.

25. 14-To Add Fiber Increase intake of beans and lentils Add wheat germ to cakes, cookies, and cereal Eat whole grain cereals rather than sugary cereal Eat the skins of fruits and vegetables

26. 15-Cooking Terms Whole grain – most nutritious kind of bread, includes all three parts of the grain White and brown bread – contains only the endosperm

27. 1. List the types of rice below: Rice

28. 16-Preparing Rice: Double the amount of water for the rice. Add salt and butter. (optional) Bring the water to a boil. Add and stir in rice. Turn heat to low and put on lid. Cook for 15 – 25 minutes. Rice is done if no water is visible. Fluff with a fork. Rice triples as it cooks. 1 cup uncooked rice will yield 3 cups cooked.

29. 18-Rice Rice Rice Rice Triples in size when it is cooked.

30. Pasta Type of Pasta: –spaghetti, macaroni, fettucine, ravioli, lasagne, tortellini, linguinni, egg noodles, etc Pasta Facts: –Pasta dishes are usually low cost entrees –Store pasta in a tightly covered container at room temperature –Pasta test for doneness - al dente (meaning firm to the tooth)

31. 17-Preparing Pasta In a large pot, fill pan with water 2/3’s full. Add salt if desired. Bring to a boil. Add pasta. Cook uncovered at a slow rolling boil to thoroughly cook the pasta until al dente 10 – 12 minutes. Drain. Pasta doubles as it cooks. 1 cup uncooked pasta will yield 2 cups cooked.

32. 19-Pasta Pasta Pasta doubles in size when it is cooked.

33. 20-Principles of Grain Cookery: Goal is to avoid lumps—two methods to separate cereal granule. –Cereals may be added slowly to rapidly boiling water while stirring. –Fine cereals may be mixed with a small amount of cold water before they are stirred into boiling water.

34. Principles of Grain Cookery: Several things happen when starch is cooked: –the starch absorbs water –with heat and an excess of water, starch swells enormously –with continued heating, starch becomes translucent –thickness develops

35. Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Baking Powder or Soda 4. Does not need to pre-rise 1. Dough 1. Biscuits 2. Scones 3. Doughnuts 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins

36. Characteristics Flour Purpose: Gives Structure Liquid Purpose: Moistens & Dissolves Ingredients Salt Purpose: Gives Flavor

37. Baking Soda/Powder Purpose: Leavening Agent (Helps it rise) Fat Purpose: Makes it Tender & Gives Flavor Sugar Purpose: Gives Flavor & Helps with Browning Eggs Purpose: Gives Protein, Color & Leavening

38. Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and doughs. Kneading: to work a dough with the palms of the hands to develop gluten.

39. Muffin Method of Mixing 1.Combine all dry ingredients together into a bowl. 2.In a separate bowl, blend all of the liquid ingredients together, (including fat). 3.Make a well in your dry ingredient bowl and pour the liquid in the well. 4.Stir until dry ingredients are moistened.

40. The Perfect Muffin: 1.Will have a cauliflower top. 2.Will have some, but few, tunnels in the interior. 3.Will be tender. DRAW THIS :

41. The Under-Mixed Muffin: 1.Will have low volume. 2.Will have a flat surface. 3.Will be very crumbly. DRAW THIS :

42. The Over-Mixed Muffin: 1.Will have a peaked top. 2.Will be very tough. 3.Will have large tunnels in the interior. DRAW THIS :

43. Biscuit Method of Mixing: 1.Combine all dry ingredients. 2.Cut-in the fat until there are crumbs. 3.Add the liquid and stir until a dough forms. 4.Knead the dough so gluten will form. 5.Cut into biscuits with biscuit cutter. 6.Place on a greased cookie sheet.

44. What does a perfect biscuit look like? 1.Flat Top 2.Straight Sides 3.Flaky with layers

45. Two of the most important steps in making biscuits are: 1.Cutting-in the fat 2.Kneading

46. Yeast Breads 1.Name the basic ingredients in yeast bread. What is the purpose of each? 1.Flour: Body / Structure 2.Yeast: Provides leavening to make light, airy and porous 3.Salt: Flavor and controls yeast 4.Fat: Tenderness

47. e. Liquid: To dissolve and activate yeast f. Sugar: Food for yeast g. Egg: Color, texture and nutrients

48. 2.What is proofing? The period of time when the bread is rising and CO2 is being produced. 3.The function of yeast in leavening is to produce CO2. 4.What happens if the liquid you add to the yeast is too hot? It will kill it!

49. 5.What happens if the liquid you add to the yeast is too cold? It won’t react 6.What affect does salt have on yeast? It controls yeast growth 7.What is the effect of mixing baking soda with an acid? CO2 is produced

50. 8. What are some common acids added to foods to help produce leavening? a.Sour Cream b.Sour Milk (Buttermilk) c.Vinegar d.Cream of Tartar e.Honey f.Molasses g.Lemon Juice

51. CARBOHYDRATES The simple Sugar and not so simple Starch Breads, Grains, Fiber