Key term
CCEA AS-Level Nutrition and Food Science 3310
Protein
Fat
Carbohydrate
Vitamins
Minerals
Water and Other Fluids
Nutrition Through Life
Eating Patterns
Energy and Energy Balance
Overweight and Obesity
Cardiovascular Disease
Cancer
Type 2 Diabetes
Alcohol
Carbohydrate
- 5 subtopics
- 15 things to know
- AS 1
What Carbohydrate covers
Carbohydrate is examined in Unit AS 1, Principles of Nutrition — examined, compulsory. It covers sources and functions of carbohydrate, intrinsic, extrinsic and non-milk extrinsic sugars, starch and resistant starch, non-starch polysaccharides and dietary fibre and blood sugar, glycaemic index and glycaemic load.
Where it is assessed
AS 1
Principles of Nutrition — a written examination.
Check the CCEA specification ↗The 5 subtopics
Each one has its own page. CCEA AS Nutrition and Food Science students sit this topic in the first year.
- Sources and functions of carbohydrateMonosaccharides, disaccharides and polysaccharides, food sources, carbohydrate as the main energy source, the protein-sparing effect, glycogen and energy calculations.Open →
- Intrinsic, extrinsic and non-milk extrinsic sugarsIntrinsic, extrinsic and non-milk extrinsic sugars, their effect on teeth, free sugars and the 5% energy limit, and the Soft Drinks Industry Levy.Open →
- Starch and resistant starchAmylose and amylopectin, starch digestion, gelatinisation, resistant starch, retrogradation, wholegrain choices and flour fortification.Open →
- Non-starch polysaccharides and dietary fibreSoluble and insoluble NSP, their sources and effects on bowel health, cholesterol and blood glucose, and the move from NSP to AOAC fibre.Open →
- Blood sugar, glycaemic index and glycaemic loadHow insulin and glucagon control blood glucose, glycaemic index bands and the factors that change them, glycaemic load and worked calculations.Open →
What you need to know
Answer each one before you reveal it.
Your recallNot started
Numbers
A breakfast contains 8 g of protein, 5 g of fat and 45 g of carbohydrate. What percentage of its energy comes from carbohydrate?
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A packed lunch contains an apple, a flavoured yoghurt and a carton of orange juice. Identify the intrinsic sugars, milk sugars and NMES in it.
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How is starch digested?
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A student's diet includes white toast, a ham sandwich on white bread and pasta with tomato sauce. Suggest three changes to raise its fibre content.
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How does the body respond to a rise in blood glucose after a meal?
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What are intrinsic sugars?
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What is starch?
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What are non-starch polysaccharides?
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How does the body respond when blood glucose falls?
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Which elements make up carbohydrates?
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What are extrinsic sugars?
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Name and describe the two types of molecule found in starch.
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Name three non-starch polysaccharides.
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Why do sugary drinks raise blood glucose quickly?
Take Carbohydrate further
The same content, four other ways.
Commonly confused
Pairs that lose marks when they are blurred together.
NMES vs Intrinsic sugars
NMES: sweet carbohydrates not held in cell walls, excluding lactose naturally in milk. Intrinsic sugars: sweet carbohydrates held within the cell walls of whole fruit and vegetables.
Amylose vs Amylopectin
Amylose: the straight, unbranched glucose chain in starch. Amylopectin: the highly branched glucose chain in starch.
Glycaemic index vs Glycaemic load
Glycaemic index: a ranking of how fast a food raises blood glucose compared with pure glucose. Glycaemic load: a measure combining how fast a food raises blood glucose with the carbohydrate in a portion.
Questions from this topic
Each one with the model answer underneath.
- 1
Which elements make up carbohydrates?
Model answer
Carbohydrates contain carbon, hydrogen and oxygen. Hydrogen and oxygen are usually present in the same two-to-one ratio as in water.
- 2
How do plants make carbohydrate?
Model answer
Plants make glucose by photosynthesis, using energy from sunlight to combine carbon dioxide and water. Plants convert the glucose into sugars, starch and cellulose.
- 3
Name the three monosaccharides that are important in the diet.
Model answer
Glucose, fructose and galactose are the three dietary monosaccharides.
- 4
Name three disaccharides and the monosaccharides each is made from.
Model answer
Sucrose is made of glucose and fructose. Lactose is made of glucose and galactose. Maltose is made of two glucose units.
- 5
What is a polysaccharide?
Model answer
A polysaccharide is a long chain of many monosaccharide units. Starch, glycogen and non-starch polysaccharides are examples.
- 6
What are the main food sources of carbohydrate?
Model answer
Starchy foods such as bread, rice, pasta and potatoes are the main sources of carbohydrate. Fruit, milk, table sugar and confectionery supply sugars.
What is inside Levo
Six ways to work the same material.
Carbohydrate revision questions
- Is Carbohydrate examined at AS in CCEA Nutrition and Food Science?
- Yes. It sits in AS 1, which you take in the first year, so it is on the AS paper as well as counting towards the full A level.
- What does Carbohydrate cover in CCEA AS-Level Nutrition and Food Science?
- 5 subtopics: sources and functions of carbohydrate, intrinsic, extrinsic and non-milk extrinsic sugars, starch and resistant starch, non-starch polysaccharides and dietary fibre and blood sugar, glycaemic index and glycaemic load. Each one has its own page with questions and model answers.
- How is Carbohydrate organised?
- By the CCEA 3310 specification, subtopic by subtopic, so it matches the order you are taught it in.
Every question in Carbohydrate, on a schedule.
Attempt a question from memory, write the correct version, then attempt it again. Levo records the jump between your first attempt and your last, and brings each question back on the day you are due to forget it.
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