Starch is a polysaccharide made of many glucose units. Starch is the energy store of plants, found in seeds, roots and tubers.

Which foods are the richest sources of starch?

Cereal grains and the foods made from them, such as bread, pasta and breakfast cereals, are rich in starch. Potatoes, yams and pulses are also good sources.

Why do many starchy foods release energy more slowly than sugary foods?

Starch must be broken down to glucose before it can be absorbed. Wholegrain and less processed starchy foods raise blood glucose more gradually than sugary foods.

What is gelatinisation, and why does it matter nutritionally?

Gelatinisation is the swelling and bursting of starch granules when they are heated with water. Gelatinised starch is far easier for amylase to digest than raw starch.

CCEA A-Level Nutrition and Food Science 3310

Protein

Topic overview Functions of protein Amino acids, biological value and complementation Animal and plant sources of protein Novel protein sources Nitrogen balance and protein requirements

Fat

Topic overview Functions of fat Structure of fats and fatty acids Saturated and monounsaturated fatty acids Omega-3, omega-6 and trans fatty acids Essential fatty acids

Carbohydrate

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Vitamins

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Water and Other Fluids

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Nutrition Through Life

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Eating Patterns

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Energy and Energy Balance

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Overweight and Obesity

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Cardiovascular Disease

Topic overview Defining CVD and how atherosclerosis develops Non-modifiable risk factors for CVD Smoking, inactivity, alcohol, obesity and Type 2 diabetes Blood cholesterol, fatty acids and soluble fibre Hypertension, sodium, antioxidants and homocysteine Preventing CVD through diet and lifestyle

Cancer

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Type 2 Diabetes

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Alcohol

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Physical Activity

Topic overview UK physical activity guidelines Activity, heart health and energy balance Bone, joint, muscle and mental health benefits

Food Security and Food PovertyOption A

Topic overview Food security and the threat from climate change Land degradation and population growth Food poverty as a global issue Food poverty in the UK and Northern Ireland Food banks, FareShare and the Trussell Trust

Food SustainabilityOption A

Topic overview Animal farming, climate change and natural resources Local and seasonal food Organic farming and the environment Fairtrade and producer countries Red Tractor, NI Beef and Lamb, LEAF and Conservation Grade Carbon labels, Rainforest Alliance, MSC and green claims

Food WasteOption A

Topic overview Environmental and ethical impact of food and packaging waste Waste from primary producers and food manufacturers Waste from retailers and consumers WRAP, the Courtauld Commitment and Love Food Hate Waste NI

Changing Consumer BehaviourOption A

Topic overview Advice for sustainable food choices Barriers to sustainable food choices Environmental and social cost of supermarket shopping

Food Safety Through the Food ChainOption B

Topic overview WHO and shared responsibility for food safety Animal and plant health risks The Food Standards Agency and DAERA GMP, quality assurance standards and traceability HACCP in food-serving establishments Hygiene ratings, food law inspections and EHPs

Microbiological ContaminationOption B

Topic overview Salmonella and Campylobacter Listeria and Escherichia coli High-risk foods for food poisoning Microbial control by producers and manufacturers Microbial control in catering and at home

Chemical ContaminationOption B

Topic overview Acrylamide in cooked foods Arsenic in rice Bisphenol A and dioxins Mercury, lead and cadmium in food

Food AdditivesOption B

Topic overview Additive regulation and E numbers Food colours and flavour enhancers Intense and bulk sweeteners Preservatives, nitrites and sulphites

Food AllergensOption B

Topic overview Why food allergies are increasing Allergen labelling and information rules The FSA's work on allergy and intolerance

Food Safety Controls and LegislationOption B

Topic overview EFSA and food risk assessment General food hygiene under Regulation 852/2004 Regulation 853/2004 and official controls

Research Skills

Topic overview Primary and secondary research Questionnaires and interviews Food diaries, observation and sensory evaluation Sampling and research ethics Evaluating and referencing sources Analysing and presenting data

Carbohydrate

Starch and resistant starch

3 things to know
AS 1

Overview

Amylose and amylopectin, starch digestion, gelatinisation, resistant starch, retrogradation, wholegrain choices and flour fortification.

What you need to know

Answer each one before you reveal it.

Your recallNot started

Key term

How is starch digested?

Key term

What is starch?

Key term

Name and describe the two types of molecule found in starch.

Questions from this subtopic

Each one with the model answer underneath.

1
What is starch?
Model answer
Starch is a polysaccharide made of many glucose units. Starch is the energy store of plants, found in seeds, roots and tubers.
2
Name and describe the two types of molecule found in starch.
Model answer
Amylose is a straight, unbranched chain of glucose units. Amylopectin is a highly branched chain of glucose units.
3
Which foods are the richest sources of starch?
Model answer
Cereal grains and the foods made from them, such as bread, pasta and breakfast cereals, are rich in starch. Potatoes, yams and pulses are also good sources.
4
How is starch digested?
Model answer
Salivary amylase begins breaking starch into maltose in the mouth. Pancreatic amylase continues the process in the small intestine. Maltase then splits maltose into glucose for absorption.
5
Why do many starchy foods release energy more slowly than sugary foods?
Model answer
Starch must be broken down to glucose before it can be absorbed. Wholegrain and less processed starchy foods raise blood glucose more gradually than sugary foods.
6
What is gelatinisation, and why does it matter nutritionally?
Model answer
Gelatinisation is the swelling and bursting of starch granules when they are heated with water. Gelatinised starch is far easier for amylase to digest than raw starch.

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