CARBOHYDRATES:
1. What do they contain?
2. Energy Cycle?
3. What is the foundation of all carbohydrates?

ENERGY CYCLES:
What happens when humans metabolize glucose?

CARBOHYDRATES:
Types of Carbohydrates? (2)

CARBOHYDRATES:
1. Simple Sugars?
2. All ______ contain glucose

POLYSACCHARIDES:
Types + examples? (2)

FIBRE: 2 TYPES
1. What is the first type?
2. Sources?

FIBRE:
What are the benefits of water-soluble fibre? (6)

FIBRE: 2 TYPES
1. What is the second type of fibre?
2. Sources?

FIBRE:
What are the benefits of water-insoluble fibre? (6)

FIBRE:
Small changes to increase fibre intake?
(White rice, white bread, cornflakes)

FIBRE: Recommendations & Intakes
What is a good way to add fibre WITHOUT adding fat?

How Carbohydrates in Food Become Glucose in the Body:
1. What is involved in the digestion of glucose?
2. What enzymes break the food down?
3. Is fibre broken down?

Absorption of glucose, fructose, and galactose into bloodstream -> Liver

POSTPRANDIAL CHO METABOLISM:
Blood glucose rises after eating CHO and amount of increase reflects... (3)

BLOOD GLUCOSE:
1.What is the normal fasting glucose level?
2. What is hypoglycaemia?
3. What is hyperglycaemia?

BLOOD GLUCOSE: (cont'd)
1. What happens when blood glucose is high?
2. 1. Glucose in transported in the cell via _____.

BLOOD GLUCOSE: (cont'd)
1. What happens when blood glucose is low?
2. Breakdown of liver glycogen?
3. Where is glucose produced from?

KETOSIS:
1. What is it?
2. Min. CHO/day?
3. What happens when liver glycogen is depleted?

DIABETES: TYPE I
1.When does can it occur?
2. How does it occur?
3. What happens when it goes untreated?
4. Treatment?

DIABETES: TYPE II
1. When does it occur?
2. How does it occur?
3. Type II Diabetes increases the risk of______.

DIABETES: TYPE II
What are the risk factors of Type II Diabetes? (6)

DIABETES: TYPE II
Management of Type II Diabetes (3)

GLYCEMIC EFFECT OF FOOD:
1. Extent to which foods...
2. Low GI?
3. High GI?
4. Food sources for low GI?
5. Food sources for high GI?

GLYCEMIC EFFECT OF FOOD: (cont'd)
What are the factors? (3)

LACTOSE INTOLERANCE:
1. What enzyme is insufficient in lactose intolerant individuals?
2. Signs of intolerance?

LACTOSE INTOLERANCE: cont'd
Possible management? (5)

MILK ALLERGY:
1. What is the difference between a milk allergy and a lactose intolerance?
2. Non-dairy sources of calcium?