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Carbs on Body

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Carbs on Body
CHAPTER 4
CARBOHYDRATES

OVERVIEW

This chapter discusses the energy-yielding nutrient, carbohydrates. Simple and complex carbohydrates are defined and identified with a highlight on fiber. Carbohydrates found in the food we eat, including various alternative sweeteners, are explored. The digestion and absorption of carbohydrates are examined. Carbohydrate intake recommendations are summarized and the roles of simple and complex carbohydrates in health maintenance are explored. The potential health effects of excess sugar consumption and lactose maldigestion are illustrated along with information on Glycemic Index and Glycemic Load. The Nutrition and Your Health section focuses on diseases that affect blood glucose regulation.

KEY TERMS
Acceptable Daily Intake (ADI)
Acesulfame-K
Amylopectin
Amylase
Amylose
Aspartame
Cellulose
Cyclamate
Dental caries
Dietary fiber
Diverticula
Diverticulitis
Diverticulosis
Epinephrine
Fasting hypoglycemia
Fiber
Fermentation
Fructose
Functional fiber
Galactose
Glucagon
Glycemic index (GI)

Glycemic load (GL)
Glycogen
Glucose
Gums
Hemorrhoid
Hemicellulose
Hyperglycemia
Hypoglycemia
Insulin
Invert sugar
Ketone bodies
Ketosis
Lactase
Lactose
Lactose intolerance
Lactose maldigestion
Lignins
Maltase
Maltitol
Maltose
Mannitol
Metabolic syndrome

Mucilages
Neotame
Nonfermentable fiber
Pectin
Phenylketonuria (PKU)
Photosynthesis
Polysaccharides
Reactive hypoglycemia
Saccharin
Sorbitol
Starch
Sucralose
Sucrase
Sucrose
Sugar
Tagatose
Total fiber
Type 1 diabetes
Type 2 diabetes
Viscous fiber
Whole grains
Xylitol

STUDENT LEARNING OUTCOMES

Chapter 4 is designed to allow you to:

4.1 Identify the basic structures and food sources of the major carbohydrates-monosaccharides, disaccharides, polysaccharides (e.g., starches), and fiber
4.2 Describe food sources of carbohydrates and list some alternative sweeteners
4.3 Explain how carbohydrates are
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