https://file.aiquickdraw.com/mathbot/file/1727665670623wsq4ei3d.jpg

Let's go through the questions in the image, analyzing the nutrition label provided:

1. **List four kinds of foods that contain carbs**:  
   Examples include:
   - Bread
   - Rice
   - Pasta
   - Fruits

2. **Drag & drop this rectangle around the carbs section**:  
   In this case, the **carbs section** in the nutrition label is clearly indicated. It reads:  
   **Total Carbohydrate: 37g** (which is 13% of the daily value).

3. **How many grams of carbohydrates are in the suggested serving size of this food?**  
   According to the label, **37 grams** of carbohydrates are in the suggested serving size (2/3 cup or 55g).

4. **Work out how many grams of natural sugars there are per serving**:  
   The label specifies that there are **12 grams of total sugars**, and it mentions that **10 grams are added sugars**. This implies that **2 grams** are natural sugars (12g total sugars - 10g added sugars = 2g natural sugars).

5. **Work out the percentage of the total carbohydrates that are sugars**:  
   The total carbohydrate content is **37 grams**, and the total sugar content is **12 grams**. To calculate the percentage:
   
   \[
   \text{Percentage of carbs that are sugars} = \left(\frac{12g}{37g}\right) \times 100 \approx 32.43\%
   \]

   So, about **32.4%** of the total carbohydrates are sugars.

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Would you like further details or have any questions?

Here are 5 related questions you can explore:

1. How do added sugars affect the daily carbohydrate intake recommendations?
2. What are some common sources of added sugars in food?
3. How can one differentiate between natural and added sugars in nutrition labels?
4. What are the health implications of consuming a diet high in added sugars?
5. How do dietary fibers affect the total carbohydrate count on nutrition labels?

**Tip**: When reading nutrition labels, look at both the total carbohydrates and fiber content. Higher fiber usually means slower sugar absorption, which is better for maintaining stable blood sugar levels.

Answer these questions using the food label and your own knowledge of carbohydrates.

Learn how to calculate the total carbohydrates, natural sugars, and percentage of sugars in food using a nutrition label. This problem involves subtraction and percentage formulas, suitable for students in Grades 6-8.

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