Students will identify the relative amounts of carbohydrates in different foods and food groups.
Students hypothesize and test the starch content of different foods using iodine.
Carbohydrates are molecules present in many foods, especially vegetables. Sugars, starch, and cellulose are common examples. When these numbers are relatively large we say that the total carbohydrate is 'complex'. Complex Carbohydrates are crucially important in our diet because they provide the main source of our bodies' energy production. It's important to consume enough carbohydrates or the body won't be able to function efficiently.