Once you understand the terminology used for categorizing carbohydrates, you can use that then to categorize foods. And, that’s one of the activities you have to do with your study questions for this section. I’m going to go through a few of those video so you can see how I like you to think about this. We’ll start here with milk. Milk is a pretty good one to start with because it’s pretty straightforward. The type of carbohydrate in milk is lactose. If you look back on our list for chemical terminology, lactose is a disaccharide. So, we’ll put milk in that box and I’ll label it specifically. Then, we have to think about that in common terminology. Remember that all mono and disaccharides are simple carbohydrate. You just need to determine if it’s added there or there naturally. Of course, the carbohydrate is there naturally in milk, so we’re going to put it in the box label naturally occurring simple carbohydrate. The next one I’m going to do is apples. So apples and apple- sauce or just a plain apple, it has a couple different types of carbohydrates. It has fructose. That’s the primary type of sugar in that apple but it also has a significant amount of fiber. So, we’re going to categorize both of those. Fructose.. look back at your list… and fructose is a monosaccharide. So, we’ll put apples in that box labeled monosaccharides and I’ll put the fructose in there. Then you bring it over to the common terminology and again that suger is there naturally in that apple so we’re going to put that and label that as a naturally occurring carbohydrate. The fiber then we’ll separate will categorize separately. Fiber is a polysaccharide so we’re going to put that apple into the box labeled polysaccharide but I’m going to specifically note that is the fiber. we are talking about, not that fructose. Now pretty straightforward when it comes to complex carbohydrates, as common terminology all forms of polysaccharides are complex carbohydrates. We’re going to put that into that box. Again, I’m going to label that fiber… that specifically what we’re talking about with respect to the carbohydrate in apples. I’m going to do one more. I’m going to pick spaghetti noodles. Sometimes students will think about noodles being refined grains and so refined grains are refined or common, simple carbohydrates. But no, that’s not the case. We want to think about the actual structure of the carbohydrate in that noodles. They are very very rich in the carbohydrate starch. Starch is a large polysaccharide. Loots of glucose linked together. That’s where we’re going to put that, in the box labeled polysaccharides because it is that starch content. Again, all those polysaccharides are complex carbohydrates, so we’re going to put it in the box labeled complex carbohydrates. That’s how you go through this question. Think about the type of carbohydrates in food. Then label it using both chemical terminology, a way of categorizing, and common terminology. I’ll let you do the rest. If you have questions though, send me an email.