Grade 11 IEB Consumer Studies Carbohydrates Summary

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