 | Carbohydrates
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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 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 1 and type 2.
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