PPT-What food group do we get most of our carbohydrates from?

What are the three types of carbohydrates Carbohydrate Warm Ups 3 What are two other common names for fiber 4 When a product claims that it is whole wheat how many parts of the kernel are used One two or three. Complex and Simple. What’s the difference. Carbohydrates. Carbohydrates provide much of the fuel that keeps the body going.. Carbohydrates are the body’s most preferred source of energy. They make up the largest volume of our daily food. (60% of our food should be from Carbohydrates). Carbohydrates. Most important source of energy for your body.. Converted to glucose by the body to use for energy. Extra is stored in the muscles and liver for later use.. Types. Simple- endosperm only . Instructor- . Fauzia. Callaghan. Section :201. Name: . Rabab. AL-. Sadah. ID:200700522. Major: Computer Engineering . Assignment: . Nutrition Analysis (30%). .  . Criteria. Assessment Rubric for Nutrition Analysis. Energy requirement of a normal person. While calculating we should consider the energy required for. Maintenance of BMR. Thermogenic effect of food (SDA). Extra energy expenditure for PA. SDA Values. Human Nutrition. The role of carbohydrates in nutrition. The major dietary carbohydrates. Class (DP*). Subgroup. Components. Sugars.  (1–2). Monosaccharides. Glucose, . galactose. , fructose, xylose. :. 1. . Describe . the function . and . . . sources . of carbohydrate.. 2. Give . tips for selecting . . . healthful . carbs.. I. . What is carbohydrate?. Carbohydrates are nutrients made of . What Is Nutrition?. -The process by which the body takes in and uses food.. A nutrient is a chemical substance in food that helps maintain the body. . Some provide energy. . All help build cells and tissues, and regulate bodily processes such as breathing. . Did you read the assigned chapter before coming to class?. Did you make appropriate notes?. Did you try the Assess Your Knowledge at the beginning of the chapter and the Vocabulary Challenge at the end?. • 1 2 Chapter Outline 5.1 Definition and classes of Carbohydrates 5.2 Biomedical importance of carbohydrates 5.3 Monosaccharides 5.4 Ring Formation — Monosaccharide Structure 5.5 Disaccharides 5. FOR PROPER NUTRITION. A. GRAINS. 1. Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. . a. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.. Most important source of energy for your body.. Converted to glucose by the body to use for energy. Extra is stored in the muscles and liver for later use.. Types. Simple- endosperm only . Whole- contains all three components- bran, germ and endosperm. *. Most people are familiar with carbohydrates, one type of macromolecule, especially when it comes to what we eat. . *. To lose weight, some individuals adhere to “low-carb” diets. Athletes, in contrast, often “carb-load” before important competitions to ensure that they have enough energy to compete at a high level. . functional properties in . food products . Carbohydrates . in food. Many foods contain some . carbohydrates, . but the amounts of sugars, starch and fibre . differ.. Sugars . are naturally present in foods such as . Presented . by. Ms. . P. . . H. . Giri. Department . of . Microbiology. Deogiri . College, Aurangabad. B.Sc. F. Y.. Semester II. Paper No. V. Basic Biochemistry. Unit 1 carbohydrates. Ms. . Priyanka.