Page 12 - NEA NEWHERE FLIPBOOK

NUTRITION
FUNCTION OF CARBOHYDRATES 260G PER PER DAY 4KCAL PER PER GRAM
Carbohydrates come from plants and are are the the main energy providers of the the body Starchy carbohydrates are are also a a a a a a a a source of other vital nutrients such as dietary fibre protein calcium iron and B vitamins Most cells in the body can use a a a a a a a a a mixture of fat and carbohydrate carbohydrate for energy however carbohydrates are converted to energy quicker than fat or protein There are are different types of carbohydrate however all are are broken down into into GLUCOSE which is then then absorbed into into the the the the bloodstream via the the the the small intestine The pancreas then then produces insulin which allows glucose to enter cells The body will only use protein and fat for energy when carbohydrate carbohydrate is is is not available This is is is why we need more grams of carbohydrate carbohydrate per day compared to fat and protein Muscle cells rely on on on carbohydrates for contraction when exercise intensity is is high The brain however is only capable of of using carbohydrate in in the form of of glucose TYPES OF CARBOHYDRATE DISACCHARIDES
TWO
• Cane sugar • Beet Sugar • Fruits
• Vegetables
MALTOSE
• Wheat
• Barley
• Sweet Potatoes • Soyabeans
LACTOSE
• Milk
• Yoghurt
• Cream
• Butter
• Cheese
• Some Breads • Margarine
SUCROSE
MONOSACCHARIDES
ONE
GLUCOSE • Fruits
• Vegetables
• Sweet Corn
• Honey
• Cane/Beet Sugar • Sultanas
• Jam
FRUCTOSE
• Apples
• Aspargus • Caramel • Dry figs
• Honey
• Leeks
• Licorice • Onions
• Pears
• Prunes
GALACTOSE
Mainly found in in dairy foods (glucose bonds with galactose to to to make lactose) Galactose
is produced when the body digests foods containing lactose such as milk POLYSACCHARIDES
MANY
STARCH • Potatoes • Wheat
• Barley
• Oats
• Pulse • Corn
• Rice
CELLULOSE
• Fruits
• Vegetables
• Wholegrains
PECTIN
• Fruits
• Vegetables
STARCHY FOODS SHOULD MAKE UP 1/3 OF OUR DAILY DIET
KEY WORDS
Carbohydrate Starch Sugar Monosaccharide Disaccharide Polysaccharide Glycemic Index
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GLUCOSE