About This Chapter
Carbohydrates in Nutrition - Chapter Summary and Learning Objectives
In this chapter, you'll get an in-depth look at carbohydrates and the role they play in nutrition. The instructors will introduce you to carbohydrate intake guidelines and describe what happens when carbohydrates are absorbed and digested. You'll get an in-depth look at issues like lactose intolerance and diabetes and watch lessons on diabetes treatment methods. This chapter also looks at how the body benefits from fiber intake and what happens if you eat too many carbohydrates. Once you've watched the lessons in this chapter, you'll be familiar with:
- Function of carbohydrates
- Lactose intolerance
- Blood glucose regulation
- Differences between Type 1 and Type 2 diabetes
- Relationship between carbohydrates and obesity
|Structure and Function of Carbohydrates||Identifies three types of carbohydrates and describes how they differ. Provides an overview of sugars, starches and fibers.|
|What Are Carbohydrates? - Sources & Intake Guidelines||Lists the food sources for carbohydrates. Examines the carbohydrate intake guidelines and RDA.|
|The Importance of Carbohydrates: Functions & Impact of Deficiency||Describes the functions that carbohydrates perform in the body. Lists problems that emerge when humans don't eat enough carbohydrates.|
|Lactose Intolerance and the Major Disaccharides: Definition, Structure & Examples||Introduces the three major disaccharides of maltose, sucrose and lactose. Explains what causes some people to be unable to digest lactose.|
|Regulation of Blood Glucose: Importance & Nutrient Conversion||Outlines how blood glucose regulation works. Describes the process that other nutrients undergo to be converted to blood glucose.|
|Type 1 and Type 2 Diabetes Mellitus||Defines each of these forms of diabetes. Shows the differences between type 1 and type 2 diabetes.|
|Treatment of Diabetes: Types & Effectiveness||Lists the various types of treatment for diabetes. Analyzes the effectiveness of each treatment method.|
|Health Effects of the Excessive Consumption of Carbohydrates||Assesses common health concerns like dental caries, obesity and gastrointestinal issues. Examines alternative sweeteners.|
|Benefits of Fiber in the Diet: Health Effects & Significance||Enumerates the beneficial effects of fiber in the human body. Describes each benefit and its significance.|
1. Structure and Function of Carbohydrates
Carbohydrates are found in many foods that we eat and may be found as sugars, starches, or fiber. Learn more about these three distinct types of carbohydrates, and how they are distinguished through their chemical structures in this lesson.
2. Insoluble and Soluble Fiber: Dietary Needs
If you didn't know this already, there are many different kinds and functions of fiber! You'll learn about what dietary, functional, total, soluble, and insoluble fiber is and how much you need each day and why.
3. What Are Carbohydrates? - Sources & Intake Guidelines
Do you know which foods contain carbohydrates? Learn sources of both simple and complex carbohydrates, as well as how many carbs you should consume each day to stay healthy and avoid disease, in this lesson.
4. The Importance of Carbohydrates: Functions & Impact of Deficiency
The main function of carbohydrates is to provide the body and brain with energy. An adequate intake of carbs also spares proteins and helps with fat metabolism. Learn about the roles carbohydrates play and what happens when you don't get enough of them.
5. Lactose Intolerance and the Major Disaccharides: Definition, Structure & Examples
Disaccharides are a class of sugar created by the combination of two monosaccharides. The three major disaccharides in your diet are maltose, sucrose, and lactose. In this lesson, you will learn about these disaccharides and a common digestive system disorder called lactose intolerance.
6. Regulation of Blood Glucose: Importance & Nutrient Conversion
Blood glucose levels are closely regulated and maintained within a narrow range. Learn how the pancreatic hormones, insulin and glucagon, maintain normal blood sugar levels and how other nutrients can be converted to blood glucose in this lesson.
7. Type 1 Diabetes: Risk Factors, Signs & Treatment
Diabetes affects 26 million people (nearly 9% of the population) in the United States. But not all cases of diabetes are the same. The focus of this lesson is type 1 diabetes. We'll learn what it is, why it occurs, and how it affects the body in both the short- and long-term.
8. Type 2 Diabetes: Risk Factors, Signs & Treatment
As many as 57 million people in the United States are on the path to becoming diabetic. Over 90% of them will be type 2 diabetics. But, what is this disease, and why has it become so prevalent? This lesson explores the risk factors, symptoms, and treatment of type 2 diabetes.
9. Health Effects of the Excessive Consumption of Carbohydrates
Excessive consumption of carbohydrates, especially refined carbohydrates and added sugars, can lead to negative health effects. Learn how type 2 diabetes, dental caries and obesity are linked to the overconsumption of carbohydrates in this lesson.
10. Artificial Sweeteners: Consumption & Health Impacts
Are you going to get cancer if you drink that diet soda 'laced' with an artificial sweetener? Find out in this lesson on the potential health effects that might stem from the consumption of artificial sweeteners.
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Other chapters within the UExcel Science of Nutrition: Study Guide & Test Prep course
- Understanding Nutrition Basics
- Researching Nutrition
- Diet Planning Basics
- Impact of Lipids on Nutrition
- Protein's Role in Nutrition
- Water as a Nutrient
- Minerals in Nutrition
- Symptoms of Major Mineral Deficiency & Toxicity
- Symptoms of Trace Mineral Deficiency & Toxicity
- The Role of Vitamins in Nutrition
- Gastrointestinal Anatomy and Digestion
- How the Body Handles Nutrients
- Health & Regulation of the GI Tract
- Understanding Cell Anatomy & Metabolism
- Excretion: Urination & Sweat
- Managing the Body's Weight & Energy
- Eating Disorders: Risk to Nutrition
- Role of Physical Fitness in Nutrition