Nutrition: Concepts and Controversies samenvattingen

34 Chapter 4 – The Carbohydrates: Sugar, Starch, Glycogen, and Fiber Chapter Learning Objectives 4.1 Compare and contrast the major types of carbohydrates in foods and in the body. 4.2 Explain the important roles of carbohydrates and fiber in the body, and describe the characteristics of whole grain foods. 4.3 Explain how complex carbohydrates are broken down in the digestive tract and absorbed into the body. 4.4 Describe how hormones control blood glucose concentrations during fasting ...

Chapter 6- amino acids key points notes. Lists all the key points from the chapter in each section

34 Chapter 4 – The Carbohydrates: Sugar, Starch, Glycogen, and Fiber Chapter Learning Objectives 4.1 Compare and contrast the major types of carbohydrates in foods and in the body. 4.2 Explain the important roles of carbohydrates and fiber in the body, and describe the characteristics of whole grain foods. 4.3 Explain how complex carbohydrates are broken down in the digestive tract and absorbed into the body. 4.4 Describe how hormones control blood glucose concentrations during fasting ...

Chapter 5 key points notes from nutrition concepts and controversies. Lists all the key points from the chapter in each sections.

Chapter 6- amino acids key points notes. Lists all the key points from the chapter in each section