Carbohydrates

Should athletes carb load before an event or consume carbohydrates during the competition? Scholars discuss how to set up a hypothesis and experiment to answer a question relating carbohydrates and athletic performance. Then, they read...

How much fat is in this? Scholars first read some background information on the caloric content of fats versus carbohydrates, and then use that knowledge to analyze foods they regularly eat. They will look at 5 package labels for the...

Test your learners' healthy snacking know-how with this quiz. This quiz is made up of 10 questions about how to choose a healthy snack. Topics include food labels, carbohydrates, healthy snack choices, and high-fat foods. Use this quiz...

Football, basketball, softball. What do these sports have in common? Athletes. Young scholars learn about and discuss the food pyramind, especially grains, with the thought that they will be planning a pre-competition meal and snack for...

What are carbohydrates, proteins, and fats? What kinds of foods have these components? Here's a nice introductory lesson on foods and calories that will answer these, and many more questions 

If you eat too many carbohydrates, they convert into fats, but if you eat too few, you become dizzy and weak due to low blood sugar. The video explains the chemical function of carbohydrates. It offers an idea of their importance and...

Chef Jamika is at it again, highlighting math and science in her cooking demonstrations. In this episode, ratios and fractions are introduced within the main topic of carbohydrates and the direction for making succotash! The general...

Meet adorable, animated chloroplasts as they produce glucose with the help of the sun. Viewers learn how carbon, oxygen, hydrogen, and electrons are combined to form carbohydrates with an engaging video. The narrator also explains how...

Ninth graders examine the structure and function of biomolecules. For this food molecule lesson, 9th graders will examine various  types of biomolecules such as  carbohydrates, lipids, proteins, and nucleic acids. They will analyze...

Blend chemistry with cooking in this exploration of polymers, carbohydrates, and food science. Experimenting with gelatin produces concrete examples of the bonding and ploymerization discussed in the instructional activity. Copious,...