| Perspectives in Nutrition, 5/e Gordon M. Wardlaw,
Ohio State University Margaret W. Kessel,
Ohio State University
Carbohydrates
Learning ObjectivesBy the end of this chapter, the student should be able to:
1.Describe the differences and similarities among mono-, di-, oligo-, and polysaccharides and food sources of each. |
| | | 2.Explain the functions of simple and complex carbohydrates. |
| | | 3.Describe the digestion and absorption of carbohydrates. |
| | | 4.Discuss the role of dietary fiber in human nutrition. |
| | | 5.Discuss the problems that can occur with carbohydrate digestion and absorption. |
| | | 6.State the recommended intake of dietary carbohydrate. |
| | | 7.Identify the chemical and physical properties of artificial sweeteners. |
| | | 8.Explain the roles of hormones in the regulation of blood glucose. |
| | | 9.Compare and contrast two major forms of diabetes mellitus, Type I and Type II. |
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