Draw a Picture of the Following and CIRCLE the Better Energy Source

CARBOHYDRATES

1. The three types of carbohydrates are:

a. ______also called ______

b. ______also called ______

c. ______a form of ______

2. ______carbs are also called ______. These are broken down and digested very ______.

Draw a Picture of the Following and CIRCLE the Better Energy Source:

COMPLEX STARCH / SIMPLE SUGAR
Foods: / Foods:

3. ______carbs are also called ______. These take longer to digest and provide ______energy.

4. ______break down into ______in the ______process.

5. The primary function of carbohydrates is to ______. They provide _____ calories per gram.

Sugar / Other Name / Food Sources
all carbs are broken down into this
table sugar, sugar cane
fruit
grains
milk

Parts

of a

Wheat

Kernel

FIBER

1. ______is a form of ______, also known as ______or ______. It attracts ______to our ______and moves food through the intestines faster.

2. Fiber helps to keep bowel movements ______in form and reduces problems related to ______. ______fiber is also known as ______. It is found in foods such as wheat ______, whole ______and ______.

It is important to drink plenty of ______, otherwise fiber can slow down or even block normal ______function.

3. The National Cancer Institute recommends ______grams of daily fiber.

Fiber may ______the risks of ______, ______and ______.

It is important to drink plenty of ______, otherwise fiber can slow down or even ______normal ______function.

4. Foods high in fiber: ______and ______(especially the ______or peels), ______grains, legumes, ______cereals, dry beans, nuts, split peas and ______

To ______the bulk in low-fiber foods use whole grains, ie: ______rice instead of ______, whole wheat flour, ______seed

RICE & PASTA

1. List the types of rice below:

Type / Description
A. / Whole grain form of rice
B. / Precooked and then dehydrated
C. / Stays dry and fluffy
D. / Sticks together and is also known as “sticky rice”

2. TO COOK RICE:

Method 1

Bring ______to a boil, add ______, ______the pan and ______heat to a ______

Method 2

Place ______and ______in pan, bring all ingredients to a ______, ______pan and ______heat to a ______

3. Do ______remove the ______while rice is cooking .

4. RICE YIELD:

_____ cup of uncooked rice makes ______cups cooked rice (ratio is 1:3)

5. ______dishes are usually ______cost entrées.

6. Store ______pasta in a tightly ______container at ______temperature. ______or ______pasta should be stored in a ______container in the ______.

7. TO COOK PASTA:

Bring ______to a ______. Slowly add pasta so the ______does not ______. Cook ______until pasta is ______(firm to the tooth), ______occasionally.

8. PASTA YIELD:

______cup of uncooked pasta makes ______cups cooked pasta (ratio is 1:2)