1. Carbohydrates

2. What are carbohydrates? Carbohydrates are one of the main types of food. Carbohydrates are one of the main types of food. Your liver breaks down carbohydrates into glucose (blood sugar). Your liver breaks down carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. Your body uses this sugar for energy for your cells, tissues and organs.

3. Kinds simple also called sugars. They taste sweet and are found in soda, cookies, candy, and other sugary foods also called sugars. They taste sweet and are found in soda, cookies, candy, and other sugary foods get simple carbohydrates from fruits, milk products and table sugar; get simple carbohydrates from fruits, milk products and table sugar; quickly digested and absorbed quickly digested and absorbed Products made with refined sugar provide little nutrition. Products made with refined sugar provide little nutrition. Complex Complex carbohydrates include whole grain breads and cereals, starchy vegetables and legumes; take longer to digest; parts are indigestible Complex carbohydrates and some simple carbohydrates provide vitamins, minerals and fiber. vitaminsminerals fiber

4. Simple Carbohydrates Simple carbohydrates are more refined, are usually found in foods with fewer nutrients, and tend to be less satisfying and more fattening. Simple carbohydrates are more refined, are usually found in foods with fewer nutrients, and tend to be less satisfying and more fattening. Some examples of foods containing simple carbohydrates are: Table sugar Corn syrup Fruit juice Candy Cake Bread made with white flour Pasta made with white flour Soda pop All baked goods made with white flour Most packaged cereals

5. Complex Carbohydrates Water Cress Water Cress Oat bran bread Oat bran bread Apricots, Dried Apricots, Dried Zucchini Zucchini Oatmeal Oatmeal Pears Pears Asparagus Asparagus Oat bran cereal Oat bran cereal Navy beans Navy beans Garbanzo beans Garbanzo beans Brussels Sprouts Brussels Sprouts Cauliflower Cauliflower Spinach Whole Barley Grapefruit Turnip Greens Buckwheat Apples Lettuce Buckwheat bread Prunes Plums Artichokes Museli Strawberries Okra Wild rice Oranges Cabbage Brown rice Yams

6. Kidney beans Kidney beans Eggplant Eggplant Soy milk Soy milk Lentils Lentils Onions Onions Whole meal spelt bread Whole meal spelt bread Split peas Split peas Tomatoes Tomatoes Celery Multi-grain bread Carrots Cucumbers Pinto beans Potatoes Dill Pickles Yogurt, low fat Soybeans Radishes Skim milk Lentils Broccoli

7. Whole grain link to whole grain information link to whole grain information http://www.mayoclinic.com/print/whole- grains/NU00204/METHOD=print http://www.mayoclinic.com/print/whole- grains/NU00204/METHOD=print http://www.mayoclinic.com/print/whole- grains/NU00204/METHOD=print http://www.mayoclinic.com/print/whole- grains/NU00204/METHOD=print http://www.ific.org/publications/factsheets /wholegrainsfs.cfm?renderforprint=1#Defi nition%20and%20Intake%20of%20Whole %20Grains http://www.ific.org/publications/factsheets /wholegrainsfs.cfm?renderforprint=1#Defi nition%20and%20Intake%20of%20Whole %20Grains

8. What chemicals make up carbohydrates? Carbohydrates consist of the elements carbon (C), hydrogen (H) and oxygen (O) Carbohydrates consist of the elements carbon (C), hydrogen (H) and oxygen (O) ratio of hydrogen twice that of carbon and oxygen ratio of hydrogen twice that of carbon and oxygen Carbohydrates include sugars, starches, cellulose and many other compounds found in living organisms. Carbohydrates include sugars, starches, cellulose and many other compounds found in living organisms. simple sugars or monosaccharides. These simple sugars can combine with each other to form more complex carbohydrates. simple sugars or monosaccharides. These simple sugars can combine with each other to form more complex carbohydrates. combination of two simple sugars is a disaccharide. combination of two simple sugars is a disaccharide. Carbohydrates consisting of two to ten simple sugars are called oligosaccharides, and those with a larger number are called polysaccharides. Carbohydrates consisting of two to ten simple sugars are called oligosaccharides, and those with a larger number are called polysaccharides.

9. Carbohydrate structure Cellulose cellulose

10. Agar Agarobiose is the repeating disaccharide unit in agar.

11. What does it mean to be an organic molecule? Organic molecules are those that: 1) formed by the actions of living things; and/or 2) have a carbon backbone Organic molecules are those that: 1) formed by the actions of living things; and/or 2) have a carbon backbone http://www.emc.maricopa.edu/faculty/far abee/BIOBK/BioBookCHEM2.html#Organic %20molecules link to structures of organic molecules http://www.emc.maricopa.edu/faculty/far abee/BIOBK/BioBookCHEM2.html#Organic %20molecules link to structures of organic molecules http://www.emc.maricopa.edu/faculty/far abee/BIOBK/BioBookCHEM2.html#Organic %20molecules http://www.emc.maricopa.edu/faculty/far abee/BIOBK/BioBookCHEM2.html#Organic %20molecules

12. Fructose a simple sugar that occurs naturally in foods gives fruits their sweet taste Crystalline fructose obtained from processing corn or sugar used in food and beverages as a nutritive sweetener roughly 1.2 times the sweetness of table sugar in most food applications.

13. Fructose (cont’d) crystalline fructose boosts sweetness, cake height (in baked goods) and mouth- feel of foods and beverages it produces a pleasing brown surface color and pleasant aroma when baking has a low Glycemic Index which is useful in formulating foods with a low Glycemic Load (for diabetic foods, for example)

14. Glucose

15. Sucrose

16. How is the organic molecule term different from another meaning of organic which we associate with food? How is the organic molecule term different from another meaning of organic which we associate with food? How could it be similar?(where do you think the term came from)

17. References http://www.nlm.nih.gov/medlineplus/carb ohydrates.html#cat10 http://www.nlm.nih.gov/medlineplus/carb ohydrates.html#cat10 http://www.nlm.nih.gov/medlineplus/carb ohydrates.html#cat10 http://www.nlm.nih.gov/medlineplus/carb ohydrates.html#cat10 http://www.emc.maricopa.edu/faculty/far abee/BIOBK/BioBookCHEM2.html#Organic %20molecules http://www.emc.maricopa.edu/faculty/far abee/BIOBK/BioBookCHEM2.html#Organic %20molecules http://www.emc.maricopa.edu/faculty/far abee/BIOBK/BioBookCHEM2.html#Organic %20molecules http://www.emc.maricopa.edu/faculty/far abee/BIOBK/BioBookCHEM2.html#Organic %20molecules http://en.wikipedia.org/wiki/Sucrose http://en.wikipedia.org/wiki/Sucrose http://en.wikipedia.org/wiki/Sucrose http://en.wikipedia.org/wiki/Fructose http://en.wikipedia.org/wiki/Fructose http://en.wikipedia.org/wiki/Fructose http://www.eatright.org/ada/files/FRUCTO SE.pdf http://www.eatright.org/ada/files/FRUCTO SE.pdf http://www.eatright.org/ada/files/FRUCTO SE.pdf http://www.eatright.org/ada/files/FRUCTO SE.pdf