Explain the function and metabolism of the following macronutrients: Carbohydrates (including fibre) to include: · The dietary role of carbohydrate · The structure of carbohydrate and the difference between complex and simple · The term glycaemic index (GI) in relation to the effect a food has on blood sugar · Examples of high, medium and low GI foods · The potential health consequences of a diet high in GI foods · Amount of energy provided by a gram of carbohydrate · Healthy eating guidelines with reference to type and kcal
Explain the function and metabolism of the following macronutrients: Carbohydrates (including fibre) to include: · The dietary role of carbohydrate · The structure of carbohydrate and the difference between complex and simple · The term glycaemic index (GI) in relation to the effect a food has on blood sugar · Examples of high, medium and low GI foods · The potential health consequences of a diet high in GI foods · Amount of energy provided by a gram of carbohydrate · Healthy eating guidelines with reference to type and kcal
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Question
a. Explain the function and metabolism of the following macronutrients:
Carbohydrates (including fibre) to include:
· The dietary role of carbohydrate
· The structure of carbohydrate and the difference between complex and simple
· The term glycaemic index (GI) in relation to the effect a food has on blood sugar
· Examples of high, medium and low GI foods
· The potential health consequences of a diet high in GI foods
· Amount of energy provided by a gram of carbohydrate
· Healthy eating guidelines with reference to type and kcal
Expert Solution
Step 1
Introduction:
Nutrition is a dynamic process in which the food consumed is digested, its nutrients are absorbed, and finally gets distributed to all the body's tissues for proper utilization. The dietary components of food are proteins, fats, vitamins, carbohydrates, dietary fiber, minerals, and water. The majority of the food comprises all these components but in varying proportions.
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