GCSE+FT+Unit+1+1.2+Carbohydrates

toc =Lesson 2 - 1.2 Carbohydrates= There are three specific types of carbohydrates present in the foods we eat: starch, sugar and fiber.
 * Starch**, also known as complex carbohydrate or polysaccharide, is present in foods such as cereals, whole grains, rice, pasta, potatoes, peas, corn and legumes.
 * Sugar** has a more simple chemical structure than starch and is found naturally in many foods, such as fruit, vegetables and milk.
 * Fiber** also a carbohydrate, is found in the walls of plant cells and is the only part of the plant that cannot be digested by the human body..


 * [[image:ft_bread.jpg width="256" height="197"]] || [[image:ft_potato_salad.JPG width="180" height="180"]] || [[image:ft_risotto.jpg width="280" height="181"]] ||
 * **Bread** || **Potato Salad** || **Risotto** ||

The 5 Nutrients + water
Carbohydrate, Protein, Fat, Vitamins & Minerals media type="custom" key="23493802"

Examine a range of carbohydrate foods.
 * Task** 1

1. Using the Nutrition Program:
 * identify the carbohydrate content of uncooked rice, potato, couscous & pasta
 * identify the sugar, starch and fibre (NSP) content in each



2. Look at the three products below and identify the starch (CHO), sugar & fibre content from the nutrition label provided. The above nutrition labels have come from the following website: [|Quite Healthy]
 * [[image:ft_potato_wedges.jpg width="259" height="259"]] || [[image:rice_pudding_packet.jpg width="194" height="266"]] || [[image:ft_cinnamon-raisin_bagel.jpg width="253" height="300"]] ||
 * [[image:ft_potato_wedges_label.gif width="272" height="447"]] || [[image:ft_rice_lable.gif width="272" height="447"]] || [[image:ft_bagel_lable.gif width="272" height="447"]] ||

3. Record your information in your own format and write a summary. Your summary should:
 * outline which of the uncooked foods have the highest and lowest fibre, starch and sugar content
 * state the main carbohydrate ingredient for the wedges, pudding and bagel & analyse the fibre, starch and sugar content of each.

**Task** 2
Using the text books provided and the following websites explain the following:
 * 1) the dietary function of carbohydrate/starch
 * 2) the dietary function of sugar
 * 3) the dietary function of fibre

[|Function of carbohydrate] [|Function of fibre] [|Function of carbohydrate]