Carbohydrates (FP&N)

• Carbohydrates in our diet

  Function: For energy
• Photosynthesis


  Process in plants that produces energy from water and carbon dioxide
• Monosaccharide


  Type of carbohydrate: Simple sugars glucose and fructose
• Disaccharide


  Type of carbohydrate: Sucrose, made from two sugar molecules joined together
• Types of polysaccharide


  • Starch
  • Pectin
  • Cellulose
• Starchy carbohydrates provide the body with protein, calcium, iron, B vitamins and fibre
• "Empty calories"


  Sugar has no nutritional value other than providing energy
• Health conditions a diet high in sugar can cause

  • Obesity
  • Type 2 diabetes
  • Heart disease
  • Some cancers
  • Tooth decay
• Eating too much carbohydrate

  Excess carbohydrates are stored as glucose in the liver and muscle cells and eventually converted into fat cells
• Eating too little carbohydrate

  • Short term: feeling hungry, weak or tired
  • Longer term: stored fats and eventually protein is digested to provide energy
• Starchy foods


  Slow release carbohydrate, energy is released more slowly and steadily
• Sugars


  Fast release carbohydrates
• Starch foods make a better energy source than sugar
• 1/3 of the diet should be from starch carbohydrates
• Intrinsic sugars


  Found naturally in foods, such as fruit
• Extrinsic sugars


  Added to food
• Maximum amount of sugar recommended


  • 4-6 years - 19g
  • 7-10 years - 24g
  • Adults and children over 11 - 30g