In this second part of the lesson on carbohydrates, students are reminded of the materials needed, such as paper and markers. The focus shifts to sources of carbohydrates, particularly fiber, and its importance in the diet. Key points include the distinction between starches and sugars, with an emphasis on choosing starches for healthier energy sources. The lesson further explores various fibrous foods, highlighting that fiber is primarily found in plant-based products, such as spinach, potatoes, fruits, and whole grains.