Topic 1.1

Front

Energy from carbohydrates

Back

Essential for bodily functions

Front

What is starch?

Back

A polysaccharide made from chains of glucose.

Front

When is glycogen used?

Back

When extra glucose is required overnight, between meals, or for exercise.

Front

What is the role of pectin in food?

Back

It helps create jams as it is a gelling agent.

Front

What is cellulose?

Back

A non-starch polysaccharide (NSP) that cannot be broken down during digestion into glucose.

Front

What is another name for cellulose?

Back

Non-starch polysaccharide (NSP).

Front

Diagram showing amylopectin and amylose structures.

Back

Illustration of starch components: amylopectin and amylose.

Front

Amylose structure

Back

Unbranched chain of glucose units

Front

Carbohydrates

Back

Types of carbohydrates, including starches, sugars, and fibers.

Front

Examples of extrinsic sugars.

Back

1. Milk sugar (lactose). 2. Non-milk extrinsic sugars (NMES) like fruit juice, honey, and sugar added during manufacturing or cooking.