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4.E: Carbohydrates (Exercises)

Last updated

Jul 29, 2016
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- 4.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 5: Lipids

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It’s Your Turn

List four functions of carbohydrates in the body.
List sources of carbohydrate in the diet. Which ones are healthy? Which ones are not healthy?
Count the carbohydrates you consume in a day by following the steps for carbohydrate counting. Is your intake within the recommended range?
Determine your daily fiber intake and whether your diet supplies the amount of fiber recommended to promote health and prevent disease. What are the roles of soluble and insoluble fiber?
List the benefits of a higher carbohydrate diet. What could be concerns?

Apply It

Conduct a dietary assessment of the Glycemic Index of foods in three of your dinners. To aid in this process peruse the website, http://www.gilisting.com/. Plan a dinner menu that balances the Glycemic Index of the entire meal.
Conduct an experiment in the classroom that evaluates the sweetness and taste of sugar substitutes. Try them in pure form by putting a small amount on your finger. Record the results from you and your classmates and make a sweetness and taste comparison chart.

Expand Your Knowledge

Draw a flow chart that incorporates the concept of negative feedback in the regulation of blood glucose levels.
Visit the website of the CDC (https://www.cdc.gov/diabetes/data/index.html) and record the estimates of obesity, physical inactivity, and Type 2 diabetes in the county you live in. Make a list of five ways to curb the trends of obesity, physical inactivity, and Type 2 diabetes in your county.

It’s Your Turn

Apply It

Expand Your Knowledge

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