Evaluating Learning

Sample Carbohydrates Worksheet

General Principles:

1. Solubility and structure

- What chemical structure features suggest that a substance is water-soluble?

- Explain why simple sugars and amino acids are more soluble than complex carbohydrates and proteins, - than fats

2. Explain why simple sugars and amino acids are more soluble than fats

3. Use chemical features to explain why sugars have fewer calories than fats

4. Describe the key chemical differences between molecules with structural roles as compared to those with metabolic roles

Carbohydrates

1. Structures:

a..What is a simple carbohydrate?, - a monosaccharide? -a disaccharide?

Give common names for

- glucose

- lactose

- fructose

- sucrose

b.What is a complex carbohydrate?

Describe structures and roles for

- starch

- glycogen

- cellulose

c. Differentiate between soluble fiber and insoluble fiber

2. Recommendations:

List the recommended distribution of carbohydrates and compare them to the average American Diet

3. Notes on Issues:

a. Describe the issue of refined sugars in our diet

b. Describe the bran, germ and endosperm in Grains and Flour

c. Differentiate between whole grain, white and enriched flours

Sweeteners -

a. List three categories of sweeteners

b. Describe use of sugar alcohols as sweeteners - foods used, advantages and disadvantages

c. Describe use of saccharine, aspartame and sucralose as sweeteners -foods used, advantages and disadvantages

Carbohydrate Digestion:

- Trace the digestion of carbohydrates through the GI tract

- Describe roles for carbohydrate as related to

a. Energy

b. Stored energy

c. Protein Sparing

d. Ketosis Balancing

- Explain how blood glucose levels are regulated with hormones

- Explain the glycemic index

- List and Explain Dietary Recommendations in regard to Carbohydrates

Answer the Personal Analysis Questions:

1. Calculate your average carbohydrate and energy intake from your diet record.

2. What is your % energy from carbohydrate?

3. How does this compare with the recommended 55-60%?

4. Suggest ways to change your diet if it doesn't meet the recommendations.

5. Compare the fat content of your original diet and your modified diet.

6. Compare the nutrient content of your original diet and modified diet

7. How is your diet with respect to refined sugars?

8. How is your diet with respect to fiber?

Answer the Self Test Questions

1. Are starch foods fattening?

2. Do Americans eat too much carbohydrate?

3. Do artificial sweeteners help you to lose weight?

4. List two simple carbohydrates and their common food sources. Does an average American diet have appropriate amounts of simple carbohydrates? Explain.

5. List two complex carbohydrates and their food common sources. Does an average American diet have appropriate amounts of complex carbohydrates? Explain.

6. How much energy is provided in a gram of carbohydrate? Compare this to energy in fats.

7. Fiber: Why do we say that fiber doesn't produce energy?

-Differentiate between soluble and insoluble fiber.

- Does the average American diet have appropriate amounts of fiber?

- List 3 good things about high fiber diets.

8. How does whole grain flour differ from white flour?

9. Some weight-loss diets suggest that you avoid an insulin surge. What is insulin and how does it relate to carbohydrate metabolism?

Sample Exam

Practice Exam (Acrobat (PDF) 169kB Jul8 08)

Sample Class Activity

The Carbohydrate Debate

Mary had been gradually gaining weight as she moved through her 30's and now found herself to be about 20 pounds overweight. She went to her doctor who suggested that she follow the USDA food guide pyramid, eating several servings of carbohydrates (55-60% of Calories), especially complex carbohydrates but restricting her protein and fat consumption. He assured her that the high complex carbohydrate diet would decrease her appetite and make it easier to reduce her caloric intake to lose weight.

At the same time, her neighbor Jane also consulted her doctor about weight loss. Jane and Mary were about the same age and weight, so they thought that dieting together would help them keep to their targets. However, Jane's doctor suggested she restrict processed carbohydrate intake and eat plenty of low-fat protein and fiber. He assured her that eating these complex foods would make it easier to reduce her caloric intake to lose weight.

Both of these diet plans can be scientifically justified. Let's divide the class in half. Each group will take one position and elect two spokespeople to debate the other group during the last part of this period.

Design a day's diet that would fit Mary's or Jane's diet plan. Use it as you discuss the rationale for Mary's or Jane's doctor's suggestions. Include in your answer the following features

- Complex vs simple carbohydrates

- Glycemic index

- Dieting and hunger satiation on high carbohydrate diets, protein diets

- Starch isn't fattening?

- Typical American patterns of consumption of carbohydrates: simple, complex, processed, fiber

Sample Lab

Muffins: A Study in Carbohydrates

Muffin Carbohydrates Lab (Acrobat (PDF) 178kB Jul8 08)