This document contains a summary of the Carbohydrates section in Grade 11 IEB Consumer Studies. It includes the classification of carbohydrates (monosaccharides, disaccharides and polysaccharides), the functions of carbohydrates, sources of carbohydrates, and carbohydrate deficiencies and excesses.
Food & Nutrition
Carbohydrates
Classification
2 types of carbohydrates – sugars & starches
1g = 17 kilojoules
Also includes fibre
Monosaccharides – single or simple sugars (most simple form of carbs)
o Glucose (sugar in blood)
o Fructose (sugar in fruit)
o Galactose (combines with glucose to form lactose)
Disaccharides – “double sugars” (combines 2 monosaccharides)
o Sucrose (cane sugar) – glucose + fructose
o Maltose (malt sugar) – glucose + glucose
o Lactose (milk sugar) – glucose + galactose
Polysaccharides – contains many monosaccharides
o Examples include:
Starch
Fibre
Glycogen (glucose stored as glycogen in liver)
Pectin (found in apples)
Dextrin (formed when dry heat is applied to starch)
Functions
Carbs are broken down into glucose in the digestive system and is carried in the
blood to cells, where it provides the main source of energy
The body uses carbs for energy, and saves protein for building and repairing
tissues and muscles
Starch creates satiety
You need 6 – 11 servings of carbohydrates per day (provides 50 – 55% of diet)
Tissues require a constant supply of glucose (fuel)
Stored in the form of glycogen
Sources
Starch
o Bread, maize meal, rice, sorghum, samp, oats, breakfast cereals, pasta,
potatoes, certain fruits
Sugar
o Cooldrinks, cake, chocolate, sweets, honey, jam, fruits, syrup, ice cream
Deficiencies & Excesses
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