Title: Carbohydrates
Course: DES 2710 General and Oral Nutrition > Section: Module Three

Introduction

Our third module begins our discussion of the energy nutrients with carbohydrates.  Carbohydrates historically have been a main staple in the diet.  Before the period of the Industrial Revolution, there were no refined grains. All the breads were whole grain and unprocessed, the carbohydrates complex and unrefined.  With the mechanization of most everything following this period in history new machinery allowed for the creation of refined carbohydrates which has been linked to oral and systemic disease.

Carbohydrates have also been given the reputation of causing people to become fat and therefore has resulted in deficiencies in essential nutrients for those who are looking for the perfect diet to lose weight. Today we have sugars that are used as fillers and preservatives in the food that we eat. As you work through this module, consider the oral and systemic issues that can result from excesses and deficiencies in carbohydrate consumption.

Objectives

- Upon completion of this module, the student will be able to:
- Explain the biochemistry and metabolism of carbohydrates
- List the classifications and sources of carbohydrates
- Discuss excesses and deficiencies of carbohydrates
- Understand and use key terms related to the chapter

Readings and Resources

Readings include the chapters from the book and instructor assigned readings

Chapter 3 in text

Read: Carbohydrates.pdf

Watch:  “Benefits of Whole Grains”

http://www.youtube.com/watch?v=j6OWmgqrcbY&feature=youtu.be

Assignments

- Complete Readings and Resources
  - View Videos
- Post and respond to Discussion 2
- Post Assignment 2
- Complete Quiz 1