| A | B |
|---|
| carbohydrates | carbon, hydrogen & oxygen made up into basic sugar molecules |
| glucose | dextrose |
| fructose | found naturally in fruit and honey |
| galactose | normally is combined with glucose to disaccharide lactose |
| disaccharide | two linked monosaccharides |
| sucrose | table sugar |
| maltose | two glucose molecules joined togethe; added to foods as flavoringr |
| lactose | enhances absorption of calcium; promotes GI flora that produce vitamin K |
| polysaccharides | hundreds to thousands of glucose molecules |
| starch | energy stored in seeds, roots, or stems of plants |
| glycogen | animal or human form of starch; stored in liver and muscles |
| fiber | polysaccharide that can't be digested; found in plant cell walls |
| sources of starch | dried peas and beans |
| fiber may impair absorption of | calcium, zinc, and iron |
| sources of glucose | fruits, vegetables, honey, corn syrup |
| majority of carbohydrate digestion occurs where | small intestine |
| monosaccharides are absorbed through | intestinal mucosal cells |
| fructose and galactose are converted to glucose where | liver |
