Perspectives in Nutrition, 5/e

Gordon M. Wardlaw, Ohio State University
Margaret W. Kessel, Ohio State University

Carbohydrates

Learning Objectives

By the end of this chapter, the student should be able to:

Describe the differences and similarities among mono-, di-, oligo-, and polysaccharides and food sources of each.

Explain the functions of simple and complex carbohydrates.

Describe the digestion and absorption of carbohydrates.

Discuss the role of dietary fiber in human nutrition.

Discuss the problems that can occur with carbohydrate digestion and absorption.

State the recommended intake of dietary carbohydrate.

Identify the chemical and physical properties of artificial sweeteners.

Explain the roles of hormones in the regulation of blood glucose.

Compare and contrast two major forms of diabetes mellitus, Type I and Type II.

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