Fig. 4.1 is a light micrograph showing a section through a wheat grain. The structure of a wheat grain is very similar to that of a maize fruit. On Fig. 4.1, add label lines and letters to identify each of these parts: A endosperm, B fused testa and pericarp (fruit coat), C embryo.
Using the structure of a wheat grain, explain the differences in composition between the two kinds of bread shown in Table 4.1.
Foods that contain starch have lower GIs than foods that contain glucose.
Foods whose starch is made up mostly of amylose have lower GIs than foods whose starch is made up mostly of amylopectin.
Using the data in Table 4.2, comment on the link between intake of whole cereal grains, refined cereal grains and fruit and the relative risk of developing type II diabetes.
Describe the effect of greater intake of whole cereal grains on the risk of developing type II diabetes.
Explain why the findings in Table 4.2 cannot be used to make a direct comparison of the effects of eating whole cereal grains and refined cereal grains on the risk of developing type II diabetes.
The results in Table 4.2 indicate that eating large amounts of fruit may slightly raise the risk of developing type II diabetes. Suggest a reason for this.