Assessment and Qualifications Alliance (AQA) GCSE Food Technology Practice Exam

The two main types of carbohydrates identified in the diet are simple carbohydrates and complex carbohydrates. Simple carbohydrates, often referred to as sugars, are composed of smaller molecules and are quickly absorbed by the body, providing a rapid source of energy. These can be naturally occurring sugars, like those found in fruits and milk, or added sugars found in processed foods.

Complex carbohydrates, on the other hand, consist of longer chains of sugar molecules, meaning they take more time to digest. This results in a more gradual release of energy, making them a more sustainable source of fuel for the body. They typically include starches and fiber, which are commonly found in whole grains, legumes, and vegetables.

In contrast, the other options do not accurately categorize carbohydrates in a meaningful way regarding their main types. Fast and slow carbohydrates do not reflect standard nutritional terminology. Natural and artificial sugars focus on the origin of the sugars rather than their structural complexity. Soluble and insoluble carbohydrates, while relevant in terms of fiber, do not define the broad categories of carbohydrates recognized in dietary contexts.