Download Carbohydrates - Home Economics Careers and Technology (HECT)

Standards-Based Lesson Plan
Use this from for creating your daily lesson plans. Move from field to field with either the mouse or the tab key.
Exploratory Course X Introduction Course
Concentration Course
Capstone Course
Home Economics Careers and Technology Subject Matter: Foods and Nutrition
Lesson Title and Duration
Carbohydrates; 1-2 class periods
Define carbohydrate; Distinguish between simple
Learner Outcomes /
Objectives (Write on the board so students and and complex carbohydrates; Explain the role of fiber
visitors are aware of student learning outcome)
and complex carbohydrates in maintaining good
health
Standards (the California State Standards
HTR-A10.5 Standard 21:Nutrition and
Health
addressed in this lesson)
California State Standards for Career Technical Education
http://www.cde.ca.gov/ci/ct/sf/documents/ctestandards.pdf
Materials
Needed
21.1 Explain the functions and sources of the major
nutrients, and their relationship to good health.
Student handouts: Carbohydrates notes outline
Supplies for each group: baggie with 1 ¼ c.
sugar; measuring spoons; custard cups/bowls; 1
bag microwave popcorn (optional)
Differentiated
Learning Needs
Anticipatory Set – activities that help focus
Take 5: Students take out a sheet of paper and
students on the lesson of the day (the “hook”)
take 5 minutes to write what they know about
carbohydrates + any questions that they have.
Teaching the Lesson
Carbohydrates: Each student is provided with a
set of notes to read, follow along, and fill-in as direct
instruction is given. (attached) After completing the
 Modeling – how will you demonstrate
section:
the skill or competency?
All sugar is bad for you, right? Each group is
 Instructional Strategies – how will you given a baggie of sugar, and instructed to get out
their measuring spoons and custard cups. Students
deliver the lesson?
are instructed to measure out sugar in various
amounts (see attached teacher key) so that they can
 Check for Understanding – how will
visualize the amount of sugar consumed by many
you ensure the skill or competency is
Americans. After discussion, continue with notes
understood by the students?
through Complex Carbohydrates, then provide
each group with a bag of microwave popcorn to pop
and eat while finishing the notes. Discuss the fiber
contents of various snack foods before continuing
with How the Body Uses Carbohydrates.
Differentiated
Learning Needs
Guided Practice /
Monitoring – an activity directly supervised by
the instructor that allows students to demonstrate
grasp of new learning. Instructor moves around
the room determining the level of mastery and
providing individual remediation as needed.
Closure – Statements or actions made by the
instructor that help students make sense out of
what has just been taught, to help form a coherent
picture, to eliminate confusion and frustration, and
to reinforce major points to be learned.
This lesson is direct instruction.
Differentiated
Learning Needs
On the paper students answered the warm-up
question, they are asked to write a paragraph
explaining what they have learned, or better
understand about carbohydrates. Or, they may
choose to tell what information they found most
useful/interesting,
On the same paper, students are asked to respond
Independent
Practice – a question or problem for students to to this final question: If you knew of a friend or family
ponder on their own or in small groups or pairs.
The aim is to reinforce and extend the learning
beyond the lesson and ideally into real world
settings. This may be a homework assignment.
member who was considering a low-carb diet, what
advice would you give them? Why?
Differentiated
Learning Needs
Summarize,
Evaluate & Reflect – after teaching the
lesson, ask students to reflect on their learning.
Instructors can also reflect on the lesson, its
success, and how it can be improved.
Papers with student responses are collected, and
checked for understanding so that re-teaching may
be done as needed.
Carbohydrates
What is a Carbohydrate?
_______________ + ____________ + _____________ = carbohydrate.
Carbohydrates are also called __________________/ _____________.
Carbohydrates are formed during _____________________________. Therefore, all _________
foods contain carbohydrates.
Carbohydrates are classified as either __________ or ___________. Regardless of their
classification, all carbohydrates provide about ___ calories per gram. This is less than ____ the
calories per gram of fat. Carbohydrates and fats are two entirely different nutrients!
What is the difference between simple and complex carbohydrates?
The prefix mono means ______. A ________________________ is a carbohydrate of a single
sugar unit.
The prefix di means two. Disaccharides are made of ______ sugar units.
Both monosaccharides and disaccharides are ________ carbohydrates.
The prefix poly means ________. __________________ are made of many sugars linked
together. Because they are more complicated structures, they are called ___________
carbohydrates.
Simple Carbohydrates
Monosaccharides and their food sources
Glucose, also known as ___________ exists naturally in ________ and _________________.
Fructose has the sweetest taste of all sugars. It is found in fruits, vegetables and __________.
Galactose is rarely found alone in foods.
Disaccharides and their food sources
_________ ___ + _______________ = sucrose. Sucrose is found in fruits, ________cane and
sugar ______. It is the sugar used in household kitchens.
Glucose + galactose = __________. This sugar is found only in milk and milk products.
___________ + glucose = maltose. Maltose is found in some grains.
You can identify simple carbohydrates on food labels by the suffix/ending _____.
So, what is high-fructose corn syrup?
High-fructose corn syrup (HFCS) is made by converting about half to the __________ found in
cornstarch into ____________. This makes HFCS much sweeter than sucrose. HFCS is used by
food manufacturers to sweeten ________ ________, __________ _______ and many other
products. Adding HFCS to processed foods adds _____________ but no ________________.
HFCS is a simple carbohydrate that does not occur in ___________.
All sugar is bad for you, right?
Most nutritionists don’t have a problem with sugars that occur naturally in foods, and are teamed
with other ____________.
____________ sugars such as sucrose and HFCS provide energy but don’t have any nutritional
benefits.
The real problem with sugar is the amount that we Americans consume. The American Heart
Association recommends limiting refined or added sugars to ____% of your total calories each
day. For most people, that means no more than _____ grams daily. A ___ t. = about 1 gram of
sugar. So, _____ t. is about as much added sugar as you can eat each day without risking health
problems.
Complex Carbohydrates
Complex carbohydrates take longer to digest, so they leave you feeling full longer.
Complex carbohydrates are found in foods that are high in ________ and/or __________.
________ is a polysaccharide of many glucose molecules bonded together. It is found in breads,
cereals, _______, ______________ and legumes. Legumes are dried peas and beans. _________
are also legumes. Your body burns starches efficiently to provide energy. Most starchy foods are
also good sources of __________, __________ and ___________.
Plant material that cannot be digested by human enzymes is called ___________ ___________.
Most vegetables and legumes are good sources of dietary fiber. Fruits and _______ grains also
provide fiber. Fiber keeps the _____________ ________ working properly. It may help prevent
appendicitis, heart and _______ disease as well as ____________.
Males ages 14-50 need ___ grams fiber daily for good health. Teen girls need ___ grams of fiber
daily. Women ages 19-50 need 25 grams of fiber each day.
If you start your day with 1 c. raisin bran, you will get ___ grams of fiber. Choose 1 c. of cooked
____________ instead, and you will get 4 grams of fiber. Add ___ slices of whole wheat toast
for an additional 4 grams of fiber. But, 2 slices of white toast or a bagel only gives you __ gram
of fiber.
How the Body Uses Carbohydrates
How are carbohydrates absorbed?
Digestion of carbohydrates begins in the _______. All carbohydrates are broken down into
_________, which is also called blood sugar. Fructose and galactose are converted to glucose in
the ________.
Any blood glucose that s not immediately needed for energy is converted to ____________.
Two-thirds of your body’s glycogen is stored in _____________ for use as energy during
muscular activity. Your ______ stores the rest for other uses by your body.
If you eat more carbohydrates that your body can use or store, your ________ converts the extras
into ______.
How do carbohydrates help you stay healthy?
Because your body can use and store carbohydrates efficiently, they are your best source of food
energy. Of your total daily calories, _____ to _____ % should be from carbohydrates.
Carbohydrates keep body systems like ______________ going. They also power breathing,
_____________, _______________ and thinking. The energy in __________ is needed for
building and maintaining cell structures.
If the diet is too low in carbohydrates, the body cannot completely break down _____. Other
problems associated with a very low carbohydrate diet include _______ mineral loss, and an
increased risk of _________ _________.
Carbohydrates: Teacher Key
What is a Carbohydrate?
_Carbon + _hydrogen+ oxygen = carbohydrate.
Carbohydrates are also called saccharides/sugars.
Carbohydrates are formed during photosynthesis. Therefore, all plant
foods contain carbohydrates.
Carbohydrates are classified as either simple or complex. Regardless of their
classification, all carbohydrates provide about 4 calories per gram. This is less than 1/2 the
calories per gram of fat. Carbohydrates and fats are two entirely different nutrients!
What is the difference between simple and complex carbohydrates?
The prefix mono means one. A monosaccharide is a carbohydrate of a single
sugar unit.
The prefix di means two. Disaccharides are made of two sugar units.
Both monosaccharides and disaccharides are simple carbohydrates.
The prefix poly means many. Polysaccharides are made of many sugars linked
together. Because they are more complicated structures, they are called complex
carbohydrates.
Simple Carbohydrates
Monosaccharides and their food sources
Glucose, also known as dextrose exists naturally in fruits and vegetables.
Fructose has the sweetest taste of all sugars. It is found in fruits, vegetables and honey.
Galactose is rarely found alone in foods.
Disaccharides and their food sources
Glucose + fructose = sucrose. Sucrose is found in fruits, sugar cane and
sugar beets. It is the sugar used in household kitchens.
Glucose + galactose = lactose. This sugar is found only in milk and milk products.
Galactose + glucose = maltose. Maltose is found in some grains.
You can identify simple carbohydrates on food labels by the suffix/ending ose.
So, what is high-fructose corn syrup?
High-fructose corn syrup (HFCS) is made by converting about half to the glucose found in
cornstarch into fructose. This makes HFCS much sweeter than sucrose. HFCS is used by
food manufacturers to sweeten sports drinks, energy bars and many other
products. Adding HFCS to processed foods adds calories but no nutrition.
HFCS is a simple carbohydrate that does not occur in nature.
All sugar is bad for you, right?
Most nutritionists don’t have a problem with sugars that occur naturally in foods, and are teamed
with other nutrients.
Refined sugars such as sucrose and HFCS provide energy but don’t have any nutritional
benefits.
The real problem with sugar is the amount that we Americans consume. The American Heart
Association recommends limiting refined or added sugars to 7% of your total calories each
day. For most people, that means no more than 35 grams daily. A 1/4 t. = about 1 gram of
sugar. So, 8 3/4 t. is about as much added sugar as you can eat each day without risking health
problems.
Looking at sugar consumption:
Instruct each group to get out their measuring spoons and 4 small bowls/custard cups. Pass out
sugar baggies. Have the students measure into their cups/bowls:
1) 8 ¾ t. sugar—this is the recommended daily maximum
2) 22 ¾ t. sugar—this represents the average daily consumption of Americans in 2013. This
amount is equal to the sugar naturally found in 7 apples; 27 ears of corn; 1,135 c. rice
3) 10 t. sugar—this is the amount of sugar in a 12 oz. can of soda
4) 2 ½ t. sugar= 1 c. Lucky Charms or 1 ¾ t. sugar= 3 T. ketchup
Complex Carbohydrates
Complex carbohydrates take longer to digest, so they leave you feeling full longer.
Complex carbohydrates are found in foods that are high in starch and/or fiber.
Starch is a polysaccharide of many glucose molecules bonded together. It is found in breads,
cereals, corn, potatoes and legumes. Legumes are dried peas and beans. Lentils
are also legumes. Your body burns starches efficiently to provide energy. Most starchy foods are
also good sources of vitamins, minerals and fiber.
Plant material that cannot be digested by human enzymes is called dietary fiber
Most vegetables and legumes are good sources of dietary fiber. Fruits and whole grains also
provide fiber. Fiber keeps the digestive tract working properly. It may help prevent
appendicitis, heart and artery disease as well as cancer.
Males ages 14-50 need 38 grams fiber daily for good health. Teen girls need 26 grams of fiber
daily. Women ages 19-50 need 25 grams of fiber each day.
If you start your day with 1 c. raisin bran, you will get 8 grams of fiber. Choose 1 c. of cooked
oatmeal instead, and you will get 4 grams of fiber. Add 2 slices of whole wheat toast
for an additional 4 grams of fiber. But, 2 slices of white toast or a bagel only gives you 1gram
of fiber.
Optional: Offer a high-fiber snack
Give each group a bag of “light” butter and salt organic microwave popcorn to prepare and
munch while com0pleteing the notes and follow-up questions.
Enrichment: Come prepared with other popular snack food wrappers to compare fiber content.
How the Body Uses Carbohydrates
How are carbohydrates absorbed?
Digestion of carbohydrates begins in the mouth. All carbohydrates are broken down into
glucose, which is also called blood sugar. Fructose and galactose are converted to glucose in
the liver.
Any blood glucose that s not immediately needed for energy is converted to glycogen.
Two-thirds of your body’s glycogen is stored in muscles for use as energy during
muscular activity. Your liver stores the rest for other uses by your body.
If you eat more carbohydrates that your body can use or store, your liver converts the extras
into fat.
How do carbohydrates help you stay healthy?
Because your body can use and store carbohydrates efficiently, they are your best source of food
energy. Of your total daily calories, 45 to 65 % should be from carbohydrates.
Carbohydrates keep body systems like digestion going. They also power breathing,
walking, running and thinking. The energy in protein is needed for
building and maintaining cell structures.
If the diet is too low in carbohydrates, the body cannot completely break down fat. Other
problems associated with a very low carbohydrate diet include bone mineral loss, and an
increased risk of kidney stones.