Friedman School of Nutrition Science and Policy
Foundations of Nutrition Science, Fall 2012
D. McKay, PhD, FACN
LECTURE #4: CARBOHYDRATES
- Explain the difference between simple vs. complex carbohydrates, and identify the major food sources of each.
- Define mono-, di-, and polysaccharides, and give examples of each.
- Identify the 2 different types of dietary fiber, describe their effects in the body, and list the major food sources of each.
- Describe how sugars and starches are broken down in the digestive tract.
- Explain how the digestion of fiber differs from other carbohydrates.
- Define lactose intolerance.
- List the major functions of glucose in the body.
- Describe how the hormones insulin and glucagon maintain blood glucose at a constant level in the body.
- Explain the terms glycemic response and glycemic index.
- Identify the major sources of added sugars in the diet.
- Describe the health consequences of a diet high in added sugars.
- Discuss the health benefits of a diet rich in starch and fibers.
- Whitney & Rolfes, Chapter 4, The Carbohydrates: Sugars, Starches, and Fibers; Highlight 4
- Characteristics of Fiber (handout)
- Glycemic Index and Glycemic Load of Selected Foods (handout)
Supplementary readings and links:
- "Fiber – Start Roughing It!" (Harvard School of Public Health)
Whole Grains Council website (start with "Whole Grains 101")