Choose your favorite meal that contains at least one bad ? carbohydrate. Explain to the class what the bad ? carbohydrates are in this meal. How could you make subs
Choose your favorite meal that contains at least one “bad” carbohydrate. Explain to the class what the “bad” carbohydrates are in this meal. How could you make substitutions to this meal to get rid of the “bad” carbohydrates and replace them with “good” carbohydrates? Be specific and include science references for support.
Be creative! You can include pictures of your before and after meals. Also, if you used a recipe, please link it so that your classmates can start building a healthy recipe library.
Unit 3
Carbohydrates
In Unit 2, we spent a lot of time learning how to analyze the nutritional content of the foods we are consuming. Since every aspect of your health is impacted by what you eat, it is important that we get to know the foods that we are consuming. In this unit, we will take a look at our first macronutrient: carbohydrates, both the good and the bad. So many people are afraid of carbohydrates because they think that they negatively impact health and weight. However, they are not only necessary but VITAL food for our cells as they provide the body with the energy needed to perform any of your daily tasks. On the opposite side, the consumption of the wrong types of carbohydrates can lead to many negative health conditions.
Objectives:
· Identify the difference between "good" and "bad" carbohydrates.
· Explain the difference between slow carbohydrates and no carbohydrates.
· Identify ways to add healthy carbohydrates to your diet.
· Explain what may arise if carbohydrates are under-consumed.
· Identify health conditions that can result from excess refined carbohydrates.
Activities:
· Read, view, and engage with Readings and Resources.
· Actively participate in the Unit 3 Discussion.
· Complete and submit the Unit 3 Assignment.
· Complete and submit the Unit 3 Knowledge Check.
Readings and Resources
eBook:
Schiff, W. (2022). Nutrition for healthy living (6th ed.). McGraw-Hill.
In this chapter, you will learn about and identify the two major types of carbohydrates in our diet as well as learn the functions of carbohydrates in our bodies. Carbohydrates play a vital role in our overall health and this chapter will help you to better understand this principle.
· Chapter 5: Carbohydrates Schiff 6ed_ch05_lecture_PPT_Accessible.pptx Schiff 6ed_ch05_lecture_PPT_Accessible.pptx – Alternative Formats
Articles, Websites, and Videos:
This article dives into the topic of high carb, low carb, no-carb, and slow carb diets and foods. It discusses the fact that not all carbohydrates are bad and simple changes can make a big difference.
· Hyman, M. (2021). Slow carbs, not low carbs: The truth about low-carb diets . Dr. Hyman.
This video debunks the myth that no carbohydrate diets are the healthiest choices.
Supplemental Resources:
This chart will show you how to easily make substitutions to your current carbohydrate intake based on your goals.
· Hyman, M. (n.d.). Carb Intake Recommendations . Carb Intake Recommendations. – Alternative Formats
ccording to the NutritionCalc Report instructions provided in the document posted in the Unit 3 folder for this week's Unit 3 Assignment, you should click on McGraw-Hill Connect in the left hand margin of the Bio 150 course home page but you may also click on "Tools" in the same menu found on the left. Scroll down several tabs beneath "My Grades" to find "Tools."
Click on "Tools" which brings you to the page where you may Send Email, etc. You will see "McGraw-Hill Higher Education" – click on this and you will then see "McGraw-Hill Connect." Click on "Go to My Connect Section" and follow the rest of the prompts from there. The prompts are provided in the NutriCalc Report Instructions document in the Unit 3 folder as mentioned in the paragraph above.
Please submit your Unit 3 Assignment by the end of the unit on Sunday night:
1. Click on Tools in the left margin/menu.
2. Click on McGraw-Hill Higher Education.
3. Under McGraw-Hill Connect, click on Go to My Connect Section and then follow the rest of the instructions provided in the Unit 3 NutriCalc Report Instructions document. (This applies to the Unit 3 Assignment based on the Food Journal that you had created for your Unit 1 assignment a few weeks ago.)
Please also view the helpful video and sample posted in the Unit 3 folder that show you how to create your very own NutritionCalc Report to complete this assignment.
,
Carbohydrates ● Include sugars and starches
○ Contain the elements carbon, hydrogen, and oxygen ○ Their chemical names generally end in the suffix -ose
Monosaccharides ● Simple sugars made of 1 unit
○ Glucose – most important energy source for living things: C6H12O6 ○ Fructose – “fruit sugar”
Disaccharides ● Made of 2 sugar units
○ Sucrose – common table sugar ○ Lactose – “milk sugar”
Polysaccharides ● Polymers – made of many units
○ Complex carbohydrates – “starch” ○ Cellulose (a.k.a. “fiber”) – found only in plants
■ Humans cannot digest fiber (lack the necessary enzyme) ■ Promotes regularity and satiety, reduces risk of cardiovascular diseases
Glycogen – “animal starch”
● Made of 1000s of glucose units linked together ● Stored in the liver and muscles ● Can be converted back into glucose when energy is needed
Caloric Value ● Carbohydrates provide 4 kilocalories (Calories) per gram ● Fiber provides 0 Calories …why?
Carbohydrate-rich foods ● Vegetables, fruits, whole grains, seeds, nuts, beans, bread, bagels,
potatoes, rice, pasta…which of these foods do you include in your diet?
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