IMPFT137K Principles of carbohydrate functionality in food and nutrition
Overview
This standard is about the principles of carbohydrate functionality and the importance this plays in food and drink. It is about understanding the intake, value and usefulness of carbohydrates to the body.
This standard is for you if you need a broad understanding of the functionality of carbohydrates, their functional use and storage in the body. You need to know how the different forms of carbohydrate perform in the body. You need to understand how carbohydrates are absorbed into the body and the problems which result from over consumption or deficiency.
Knowledge and understanding
You need to know and understand:
1 the reference intake of carbohydrate as part of a balanced diet
2 the quantity and location of carbohydrate in the body
3 what the role and function of monosaccharides are in the body
4 what the role and function of disaccharides are in the body
5 what the role and function of glycogen is in the body
6 the meaning of the term Dextrose Equivalent (DE) in respect of glucose syrups
7 what the action of the alpha and beta amylases are and the products produced by the enzymic breakdown of starch
8 why water can weep from a gelatinized starch by syneresis
9 how starch can be treated to resist retrogradation, by forming modified starches
10 the role and function of celluloses and hemicelluloses in the alimentary system
11 the functional changes that occur in pectins in the alimentary system
12 the medical problems resulting from lack of carbohydrate intake or assimilation into the body
13 the medical problems resulting from excessive intake of carbohydrates
14 how carbohydrates are digested in the alimentary system
15 how carbohydrates are absorbed across the wall of the alimentary system into the blood
16 the storage of carbohydrates by organs and tissues of the body
IMPFT137K Principles of carbohydrate functionality in food and nutrition
Overview
This standard is about the principles of carbohydrate functionality and the importance this plays in food and drink. It is about understanding the intake, value and usefulness of carbohydrates to the body.
This standard is for you if you need a broad understanding of the functionality of carbohydrates, their functional use and storage in the body. You need to know how the different forms of carbohydrate perform in the body. You need to understand how carbohydrates are absorbed into the body and the problems which result from over consumption or deficiency.
Knowledge and understanding
You need to know and understand:
1 the reference intake of carbohydrate as part of a balanced diet
2 the quantity and location of carbohydrate in the body
3 what the role and function of monosaccharides are in the body
4 what the role and function of disaccharides are in the body
5 what the role and function of glycogen is in the body
6 the meaning of the term Dextrose Equivalent (DE) in respect of glucose syrups
7 what the action of the alpha and beta amylases are and the products produced by the enzymic breakdown of starch
8 why water can weep from a gelatinized starch by syneresis
9 how starch can be treated to resist retrogradation, by forming modified starches
10 the role and function of celluloses and hemicelluloses in the alimentary system
11 the functional changes that occur in pectins in the alimentary system
12 the medical problems resulting from lack of carbohydrate intake or assimilation into the body
13 the medical problems resulting from excessive intake of carbohydrates
14 how carbohydrates are digested in the alimentary system
15 how carbohydrates are absorbed across the wall of the alimentary system into the blood
16 the storage of carbohydrates by organs and tissues of the body
Keywords Carbohydrate; Food; Science; Diet; Nutrition