Carbohydrates and Health
Upon completion of this module the student should be able to:
1. Identify the types of carbohydrates, their fuel value, and storage methods.
2. Summarize the major functions and food sources of carbohydrates.
3. Discuss nutritive and nonnutritive sweeteners.
4. Evaluate blood glucose level as an indicator of certain body conditions.
5. Define fiber and list its functions and food sources.
6. Discuss health problems associated with excess sugar or low-fiber intake.
7. Describe the effects of carbohydrate consumption on athletic activity.
Fats and Health
Upon completion of this module the student should be able to:
1. Classify fats and state their fuel value.
2. List the major functions and food sources of fats.
3. Discuss body utilization of essential fatty acids and cholesterol.
4. Explain the difference between saturated and unsaturated fatty acids and identify their food sources.
5. Evaluate storage of fat in the body and the relationship of fat to normal body weight.
6. Relate a body's health to excess total fat intake and excess saturated fat intake.