Section 1
Review
Which carbohydrates are described as simple and which are complex? (p. 101)
Describe the structure of a monosaccharide and name the three monosaccharides important in nutrition. Name the three disaccharides commonly found in foods and their component monosaccharides. In what foods are these sugars found? (Pp. 102-105)
What happens in a condensation reaction? In a hydrolysis reaction? (p. 104)
Describe the structure of polysacharides and name the ones important in nutrition. How are starch and glycogen similar, and how do they differ? How do the fibers differ from the other polysaccharides? (pp. 105-107)
Describe carbohydrate digestion and absorption. What role does fiber play in the process? (pp. 107-110)
What are the possible fates of glucose in the body? What is the protein-sparing action of carbohydrate? (pp. 111-113)
How does the body maintain its blood glucose concentration? What happens when the blood glucose concentration rises too high or falls too low? (pp. 113-117)What are the health effects of sugars? What are the dietary recommendations regarding concentrated sugar intakes? (pp. 117-121)
What are the health effects of starches and fibers? What are the dietary recommendations regarding these complex carbohydrates? (pp. 122-125)
What foods provide starches and fibers? (pp. 125-126)