Important Note

Tufts ended funding for its Open Courseware initiative in 2014. We are now planning to retire this site on June 30, 2018. Content will be available for Tufts contributors after that date. If you have any questions about this please write to

Tufts OpenCourseware
PREV : Fortification of White Flour NEXT : What is Dietary Fiber?
Author: Margo Woods
Macronutrients and Carbohydrates: Slide 26