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Learning Targets

Learning Targets . Evaluate the sugar contents of different food items Identify the different forms and substitutes of sugar Reflect on how to decrease sugar intake Convert grams of sugar into tablespoons and properly measure sugar.

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Learning Targets

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  1. Learning Targets • Evaluate the sugar contents of different food items • Identify the different forms and substitutes of sugar • Reflect on how to decrease sugar intake • Convert grams of sugar into tablespoons and properly measure sugar. • Hypothesize and compare which foods have a higher sugar content than others.

  2. Is Sugar Toxic? Review • What chemical triggers the pleasure center of the brain when sugar is eaten? • Addiction and tolerance build up towards sugar is comparable to the way people react to which drug(s)? • So what do you say, is sugar toxic?

  3. What Are Sugars? • Sugars are… • Known as carbohydrates with a sweet taste • A quick and easy fuel for the body to use (Which type of carbohydrate does that mean?!) • Forms of Sugars: • White sugar Brown sugar • Honey Corn syrup • Molasses Maple syrup

  4. Sugars • Sugar provides or acts as the following: • Flavor and volume • Texture • Tenderness and browning in baked goods • A preservative in jams, jellies and pickles • “Food” for yeast • Sugar occurs naturally in: • Breads Cereals • Fruits Grains • Milk Vegetables

  5. Sugar & Health Factors • Sugars have been blamed for the following: • Obesity • Diabetes • Heart Disease • Hyperactivity in children Scientific studies do not show a long term direct link between sugars and these conditions, except tooth decay Weight gain is one result from eating foods with added sugar

  6. What About Sugar Substitutes? FDA has approved four non-caloric sweeteners: Acesulfame-K Aspartame (A-see-sull-fame-K) (As-par-tame) Saccharin (Sac-a-reen) Commercially prepared baked goods The vending machines are full of them! Sucralose (Suk-rah-lose) Also known as SPLENDA No calorie sweetener

  7. Zero Calorie Sweeteners Acesulfame-K 200x’s sweeter than sugar Stable and does not break down in cooking Common brand name is Sunette Aspartame 180x’s sweeter than sugar Two amino acids: Phenylalanine and Aspartic Acid Excellent sweetener (no aftertaste) Common band names are Nutra-Sweet and Equal

  8. Saccharin 300x’s sweeter than sugar Very stable in foods (has a bitter aftertaste) Common brand name is Sweet & Low Sucralose 600x’s sweeter than sugar Extremely stable and does not break down in cooking Common brand name is Splenda

  9. How Can I Reduce My Sugar Intake?

  10. Try new recipes or adjust old ones by using one-third less • To add flavor, use more vanilla or spice Eat baked sweets and candies less frequently/or in smaller portions Satisfy your longing for something sweet with fruits for snacks and desserts • Read Nutrition Facts Label

  11. Decrease or eliminate sugar when canning or freezing Buy unsweetened frozen fruit or fruit canned in its own juice or water • Avoid excessive snacking Non-sugar sweeteners can be used in moderation

  12. Sugar Shock!

  13. On the back of your sugar shock sheet, write down 5 ways YOU PERSONALLY can help reduce sugar intake in your diet.

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