Download Chapter 3 – Carbohydrates

Chapter 3 – Carbohydrates
Objectives
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Differentiate between monosaccharides, disaccharides and polysaccharides and name three examples
of each.
Discuss the difference between honey and white sugar.
Differentiate between sugars found in fruits and those found in concentrated sweets.
List foods that are good sources of starch.
Differentiate between fibers in foods and fibers in the body, and between soluble and insoluble fibers.
Describe the relationship between sugar and the following conditions: obesity, diabetes, behavior,
and dental caries.
Describe the differences between sugar alcohols and artificial sweeteners and give examples of each.
Describe the health effects of complex carbohydrates.
List health conditions in which fiber-rich foods may have a beneficial effect in prevention or
management.
Discuss the daily recommended amount of fiber and food sources which provide this.
Name the four classes of foods noted for their valuable energy-producing carbohydrates.
Identify current recommendations regarding the intake of carbohydrates.
Describe the consequences of not consuming an adequate amount of carbohydrate in the diet.
Define protein-sparing effect.