Leaving Certificate Home Economics Notes: Carbohydrates

Keywords: Leaving Cert Study Notes, Home Economics Study Notes, carbohydrates, monosaccharides, disaccharides, polysaccharides, simple sugars, complex carbohydrates, dietary fiber, carbohydrate digestion, energy source, glycemic index.

Key Lessons from "Leaving Certificate Home Economics: Carbohydrates"

• Classification of Carbohydrates: Carbohydrates are divided into monosaccharides (e.g., glucose in fruit), disaccharides (e.g., sucrose in sugar), and polysaccharides (e.g., starch in bread). These compounds are formed through condensation reactions and broken down into simple sugars during digestion.

• Properties of Carbohydrates: Important properties include gelatinization (thickens sauces like custard), caramelization (browning of sugar, as in crème caramel), Maillard reaction (browning in baking like toast), and crystallization (sugar crystals in jam).

• Role in Digestion and Energy: Carbohydrates are digested into glucose, absorbed in the small intestine, and used to produce energy, stored as glycogen, or converted to fat if consumed in excess.

• Health Benefits of Fiber: Dietary fiber, a type of non-starch polysaccharide, promotes digestive health by aiding peristalsis and preventing constipation. Fiber-rich foods like wholegrain bread are essential for a balanced diet.

• Carbohydrates and Balanced Diets: To maintain health and avoid issues like obesity or diabetes, focus on high-fiber carbohydrates, limit refined sugars, and balance energy intake with physical activity.

Important Takeaways from "Leaving Certificate Home Economics: Carbohydrates"

• Types of Carbohydrates: Carbohydrates are classified as monosaccharides (e.g., glucose), disaccharides (e.g., sucrose), and polysaccharides (e.g., starch), each playing unique roles in energy production and digestion.

• Key Properties: Understanding carbohydrate properties like gelatinization (thickening sauces), caramelization (sugar browning), Maillard reaction (baking browning), and crystallization (sugar crystals in jam) helps explain their practical uses in cooking.

• Digestion and Absorption: Carbohydrates are broken down into glucose through enzymatic reactions, absorbed via the small intestine, and used for energy or stored as glycogen or fat when consumed in excess.

• Role of Fiber: Non-starch polysaccharides like dietary fiber support digestion by preventing constipation and promoting healthy bowel movements, making fiber-rich foods essential in a balanced diet.

• Dietary Guidelines: For optimal health, prioritize wholegrain carbohydrates, reduce refined sugars, and balance energy intake with physical activity to avoid conditions like obesity and diabetes.

Keywords: Leaving Cert Study Notes, Home Economics Study Notes, carbohydrates, monosaccharides, disaccharides, polysaccharides, simple sugars, complex carbohydrates, dietary fiber, carbohydrate digestion, energy source, glycemic index.