Carbon Compounds (Carbohydrates, Lipids, Fats)
Carbohydrates:
Carbohydrates, the main nutrient in grain products in the orange section of
MyPyramid, provide much of the fuel that keeps the body going, in much the same
way that gasoline provides fuel to keep a car going.
Carbohydrates can be classified into categories.
CARBOHYDRATES are the body's most preferred source
of energy. They make up, by far, the largest volume (60%) of our daily food.
They are taken in the form of all foods made up of grain flour, cereals, pasta,
potatoes and other vegetables, and also in the form of sugars contained in
fruits, syrups, honey and candy, as well as in the pure crystalline form of our
familiar table "sugar".
Carbohydrate is the element in our food which:
Carbohydrates, the main nutrient in grain products in the orange section of
MyPyramid, provide much of the fuel that keeps the body going, in much the same
way that gasoline provides fuel to keep a car going.
Carbohydrates can be classified into categories.
CARBOHYDRATES are the body's most preferred source
of energy. They make up, by far, the largest volume (60%) of our daily food.
They are taken in the form of all foods made up of grain flour, cereals, pasta,
potatoes and other vegetables, and also in the form of sugars contained in
fruits, syrups, honey and candy, as well as in the pure crystalline form of our
familiar table "sugar".
Carbohydrate is the element in our food which:
- supplies the energy for the body's automatic activity and for the
performance of our daily tasks. The more physical work we perform daily, the
more carbohydrates we must proportionately consume. - plays a vital part in the digestion, assimilation (metabolism) and
oxidation of protein and fat. If we take in more carbohydrate of
any kind than is needed for immediate use the unused portion is stored in
the liver or converted into fat and deposited in the tissues for future use.
Most carbohydrates come from foods of plant origin. The major simple
carbohydrates or sugars are glucose, maltose, fructose, and sucrose which come
from plants. Lactose is found in milk.
FOOD SOURCES OF CARBOHYDRATE
We generally think
of grains (Bread & Cereal group) as the only source of carbohydrates. In
reality carbohydrates come from many other sources that also give us other
essential nutrients. Carbohydrates come mainly from plant sources, although
milk and many milk products contain some carbohydrates in the form of lactose.
Some of the most important sources of carbohydrates are shown on FOOD
FOR THOUGHT.
SIMPLE CARBOHYDRATES
Simple carbohydrates are
quick energy sources, but they do not usually supply any other nutrients or
fiber.
SUGARS - Glucose is the major kind of simple
sugar. Glucose is the basic source of energy for all living things. Glucose
supplies the body with quick energy. It occurs naturally in some fruits and
vegetables and is also produced in the body by breaking down other foods into
glucose.
Miniglossary of kCaloric Sweeteners
Sucrose: commonly known as table sugar, beet sugar, or
cane sugar. Sucrose occurs in many fruits and some vegetables.
Fructose: known as fruit sugar. Most plants
contain fructose, especially fruits and saps.
Glucose: sometimes known as blood sugar,
sometimes as grape sugar. Nearly all plant foods contain glucose.
Maltose: known as malt sugar. Found in
grains.
Lactose: commonly known as milk sugar. It is the
principal carbohydrate found in milk.
COMPLEX CARBOHYDRATES
Complex carbohydrates
often supply energy and other nutrients and fiber
that the body needs. They are a better choice.
STARCH - in the body breaks down into simple
sugars. The body has to break down all sugar/starch into glucose to use it.
Starch supplies the body with long, sustained energy.
All starchy foods are plant foods. Seeds are the richest source; 70
percent of their weight is starch. Many human societies have a staple grain
from which their people derive their food energy. In Canada, the United
States, and Europe the staple grain is wheat. Rice is the staple grain of the
Orient. Corn is the staple grain of much of South America and the southern
United States. The staple grains of other peoples include millet, rye, barley,
and oats. In each society a bread, meal, or flour is made from the grain and
is then used for many purposes. These staple foods are the major source of
food energy for people of the world. They support human activity and
energy.
The second important source of starch is the bean and pea family. These
include dry beans found at your local supermarket such as lima beans, pinto
beans, kidney beans, black-eyed peas, chickpeas (garbanzo beans), and soybeans.
These vegetables are about 40 percent starch by weight and also contain a
substantial amount of protein.
The third major source of starch is the tubers, such as the potato, yam, and
cassava. These serve as the primary starch sources in many non-Western
societies.
DIETARY FIBER - which is found in plant cells.
Because it is tough and stringy, it does not break down completely in the body.
Fiber is essential for regulating the body. It is the non-digestible part of
plants.
SOME OF THE IMPORTANT SOURCES OF CARBOHYDRATES ARE:
SIMPLE CARBOHYDRATE:
Sugar - fruit, fruit juice, table sugar, honey, soft drinks, and other
sweets
COMPLEX CARBOHYDRATE:
Starch - bread, cereal, potatoes, pasta, rice, and legumes (dried peas and
beans)
Fiber - bran, whole-grain foods, raw vegetables and fruit (especially the
seeds and skins), legumes, nuts, seeds and popcorn
http://www.uen.org/Lessonplan/preview?LPid=1264
Review: Test your knowledge ... play this fun game with a classmate.