El espacio urbano como espacio social: una apuesta metodológica
3.2. El estudio de la estructura social urbana
3.2.2. Precedentes inmediatos desarrollados en el contexto andaluz
Photo by Frank Pronesti.
F I G U R E 3 - 2 2 :
Beans. Top row: peruano beans, split baby garbanzo beans, black garbanzo beans; bottom row: cranberry beans, runner cannellini beans, anasazi beans.
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C H E C K - O U T Q U I Z
1. Match the food below with the nutrient(s) it is rich in.
Food Nutrient
White bread Added sugars Whole-wheat bread Natural sugars
Apple juice Fiber
Baked beans Starch
Milk Bran flakes
Sugar-frosted whole oats Cola drink
Broccoli
2. Honey is better for you than sugar.
a. True b. False
3. Carbohydrates prevent protein from being burned for energy so that protein can be used to build and repair the body.
a. True b. False
4. Maltose is made up of galactose and glucose.
a. True b. False
5. Glycemic response refers to how quickly and how high your blood sugar rises after eating.
a. True b. False
6. Eating too much sugar can cause diabetes and hyperactivity in children.
a. True b. False
7. Sugar and starch contribute to dental decay.
a. True b. False
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Check-Out Quiz 113
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8. Wheat bread is an example of a whole-grain product.
a. True b. False
9. Because insoluble fiber aids digestion and adds bulk to stool, it hastens the passage of fecal material through the gut, thus helping to prevent or alleviate constipation.
a. True b. False
10. Legumes are low in fiber and sodium.
a. True b. False
A C T I V I T I E S A N D A P P L I C A T I O N S
1. Carbohydrate Basics
Use iProfile to complete the chart below. Find out how many grams of sugar, starch, and fiber are found in each food. Which food contains the most sugar? Which food has the most starch? Which food is highest in fiber?
Food Sugar (grams) Starch (grams) Fiber (grams)
1. Hamburger meat, 3 ounces cooked ______ ______ ______
2. Chicken wing, 1 wing ______ ______ ______
3. Flounder, 3 ounces cooked ______ ______ ______
4. Boiled egg, 1 ______ ______ ______
5. American cheese, 1 oz ______ ______ ______
6. Sour cream, 1 tablespoon ______ ______ ______
7. White bread, 1 slice ______ ______ ______
8. Whole-wheat bread, 1 slice ______ ______ ______
9. Chocolate cake ______ ______ ______
10. Macaroni, 1⁄2cup ______ ______ ______
11. Brown rice, 1⁄2cup ______ ______ ______
12. Split peas, 1⁄4cup ______ ______ ______
13. Peanuts, 1⁄2ounce ______ ______ ______
14. Fresh orange, 1 medium ______ ______ ______
15. Broccoli, 1⁄2cup cooked ______ ______ ______
2. Self-Assessment
List how many servings of the following foods you normally eat daily.
Added Sugars Number of Servings
Sugar in coffee or tea ______
Sweetened beverages ______
114 Chapter 3 Carbohydrates
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Activities and Applications 115 Sweetened breakfast cereals ______
Candy ______
Commercially made baked goods, including
cakes, pies, cookies, and doughnuts ______
Jam, jelly, pancake syrup ______
Complex Carbohydrates Number of Servings Whole-grain breads and rolls ______
Ready-to-eat and cooked cereals ______
Pasta, rice, other grains ______
Dried beans and peas ______
Potatoes ______
Fruits ______
Vegetables ______
How do you rate? Do you get at least three servings of whole grains a day? Do you get a daily serving of dried beans and peas? Do you get at least five servings per day of fruits and vegetables combined? Compare the number of servings you have daily of foods high in refined sugars and those high in complex carbohydrates. You should not be choosing too many foods from the added sugars part of the chart until you eat enough servings of grains, fruits, and veg-etables. The idea is to push complex-carbohydrate intake and minimize added sugars.
3. Whole Grain or Refined Grain?
Read the following ingredient labels for breads. Which one is white bread, and which one is whole-grain bread?
A. Made from: Unbromated unbleached enriched wheat flour, corn syrup, partially hydro-genated soybean oil, molasses, salt, yeast, raisin juice concentrate, potato flour, wheat gluten, honey, vinegar, mono- and diglycerides, cultured corn syrup, unbleached wheat flour, xanthan gum, and soy lecithin.
B. Made from: Stone-ground whole-wheat flour, water, high-fructose corn syrup, wheat gluten, yeast, honey, salt, molasses, partially hydrogenated soybean oil, raisin syrup, soy lecithin, mono- and diglycerides.
4. How Many Teaspoons of Sugar?
A. One teaspoon of sugar weighs 4 grams. Determine how many teaspoons of sugar are in each of the following foods, as described on their nutrition labels. Which food contains more sugar? Which food contains more fiber?
Nutrition Facts Nutrition Facts
Amount per serving Amount per serving
Calories 230 Calories 140
Calories from Fat 140 Calories from Fat 20
Total Fat 16 g Total Fat 2.5 g
Saturated 6 g Saturated 0.5 g
Polyunsaturated 1 g Polyunsaturated 1.0 g
Monounsaturated 7 g Monounsaturated 0.5 g
Cholesterol 74 g Cholesterol 0 g
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Sodium 180 mg Sodium 180 mg
Total Carbohydrate 28 g Total Carbohydrate 21 g
Dietary Fiber 0 g Dietary Fiber 5 g
Sugars 24 g Sugars 4 g
Protein 21 g Protein 8 g
B. In a group of two people, determine the number of teaspoons of sugar in a soft drink or another beverage by using the number of grams of sugar on the Nutrition Facts label.
Next, measure out the amount of sugar and place it in a clear glass next to the bever-age. Check out how much sugar is in the drinks your other classmates analyzed.
5. Artificial Sweetener Sleuth
Check your refrigerator and cupboards to see what kind of foods, and how many, contain artificial sweeteners with names such as Equal, aspartame, saccharin, acesulfame potassium, Sunette, Sweet One, sucralose, Splenda, and neotame. Make a list.
6. Baking with Alternative Sweeteners
Use the websites for Sweet ’N Low and Splenda to get some recipes using alternative sweeteners.
www.sweetnlow.com www.splenda.com
The first website is for the company that manufactures Sweet ’N Low, the artificial sweet-ener containing saccharin. The second website is for the company that makes Splenda, the artificial sweetener containing sucralose.
On their home pages, click on “Recipes” and choose a recipe. How are these baking recipes different from recipes that use sugar? If possible, make a recipe, such as brownies, using one of these alternative sweeteners and then compare it in taste, texture, and appearance to the same product made with sugar.