Solution Manual for Nutrition and You 4th Edition

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CHAPTER
Carbohydrates: Sugars,
4 Starches, and Fiber

Chapter Overview
Carbohydrates are your body’s preferred source of energy. Your body digests carbohydrates,
and your body’s cells, including brain and red blood cells, use the resulting glucose for fuel.
Plants create carbohydrates during the process of photosynthesis. The main carbohydrate is
glucose. The two carbohydrate categories are known as simple carbohydrates (mono- and
disaccharides) and complex carbohydrates (polysaccharides). Dietary fiber, found in whole
grains, fruits, and vegetables, has some important health benefits, but your body does not
digest it.
When carbohydrates are digested, the process starts in the mouth, with the majority of the
activity occurring in the small intestine. Enzymatic action is required to break down the
carbohydrates into their simplest forms.
Some people do not produce enough of the enzyme lactase and have difficulty digesting
the carbohydrate known as lactose (found in dairy products). This lactose maldigestion may
result in lactose intolerance.
Insulin, a hormone produced and released by the pancreas, directs the process of getting
the glucose from your bloodstream to your body’s cells for energy. If your body does not
have an immediate need for glucose, the excess from your blood will be stored in the muscles
and the liver in the form of glycogen. When the blood glucose level decreases, the hormone
glucagon will signal the release of glucose from stored glycogen. This is important, as your
body needs a constant supply of fuel to support the functions of red blood cells, the brain, and
the central nervous system. Without enough glucose, the body will produce ketone bodies,
making the blood slightly acidic, leading to an eventual state of ketosis if you fast for two or
more days. This process involves using fat for fuel and protein to create glucose instead of the
preferred carbohydrates. Fasting will ultimately lead to death.
The DRI for carbohydrates is a minimum of 130 grams/day for adults and children.
Getting carbohydrates from healthy sources, such as whole grains, fruits, vegetables,
legumes, nuts, and seeds is preferred. You are wise to be cautious about including too much
added sugar in your diet, as it can have undesirable effects on the body. Sugar substitutes are
often used by those who want the sweetness of sugar without the calories or by people with
diabetes who are managing their blood glucose levels.

Copyright © 2017 Pearson Education, Inc. 25

 Diabetes is a growing epidemic in the United States. In type 1 diabetes, the body isn’t
producing enough insulin. In type 2 diabetes, the body develops insulin resistance. Poorly
managed diabetes can have serious effects; diabetes is the seventh leading cause of death in
the nation. Both type 1 and type 2 diabetes are best managed with diet, along with other
lifestyle modifications.

Chapter Objectives
After reading this chapter, students should be able to:
1. Describe what carbohydrates are and why you need them.
2. Explain the process of digesting dietary carbohydrates.
3. Explain how the body uses carbohydrates and regulates the blood glucose level.
4. Describe the guidelines for carbohydrate intake, including the AMDR for carbohydrates,
the DRI for fiber, and the recommendation for consuming added sugars.
5. Describe the difference between natural and added sugars in the diet.
6. Define type 1 and type 2 diabetes and describe how the types differ.
7. List alternative sweeteners used as sugar substitutes.
8. Describe the importance of fiber in the body and diet.

Chapter Outline
I. What Are Carbohydrates and Why Do You Need Them?
A. Carbohydrates are essential nutrients and are the most desirable source of energy for your
body.
1. Worldwide, carbohydrates are staples in people’s diets.
2. The primary role of carbohydrates in your body is to provide fuel in the form of
glucose.
3. Plants form the basic carbohydrate, glucose, in a process called photosynthesis.
a. In this process, illustrated in Figure 4.1, plants use the chlorophyll in their leaves to
absorb the energy in sunlight.
4. Simple carbohydrates include monosaccharides and disaccharides, and complex
carbohydrates include polysaccharides.
B. Simple carbohydrates contain one or two sugar units.
1. Monosaccharides have one sugar unit and disaccharides have two.
2. Glucose, fructose, and galactose are monosaccharides found in food.
a. These are shown in Figure 4.2.
3. Maltose, sucrose, and lactose are disaccharides found in food.
C. Polysaccharides are complex carbohydrates.
1. Polysaccharides are long chains and branches of sugars linked together.
2. Starch, fiber, and glycogen are polysaccharides.
D. Starch is the storage form in plants.
1. Amylose are straight chains of glucose units in starch.
2. Amylopectin are branched chains of glucose units.

26 INSTRUCTOR’S RESOURCE AND SUPPORT MANUAL FOR NUTRITION & YOU, 4E Copyright © 2017 Pearson Education, Inc.
 E. Fiber is nondigestible but important.
1. Dietary fiber is naturally found in foods.
2. Functional fiber is added to foods for a specific beneficial purpose.
3. Together dietary and functional fibers make up the total fiber in a food.
4. Soluble fiber dissolves in water and is fermented by intestinal bacteria.
5. Insoluble fiber does not dissolve in water and is not fermented by intestinal bacteria.
6. Most plant foods contain both types of fiber, as shown in Figure 4.3.
F. Glycogen is the storage form in animals.
1. Glucose is stored in the form of glycogen.
2. Glycogen is found in the liver and muscles.
Animation: Hormonal Control of Blood Glucose
II. What Happens to the Carbohydrates You Eat?
A. You digest carbohydrates in your mouth and intestines.
1. Carbohydrate digestion starts in the mouth with the combination of chewing and
saliva.
a. Saliva contains amylase, the enzyme that breaks down the starches, and
amylopectin.
b. Some starch is broken down into maltose.
c. In your stomach, acid turns off the action of amylase.
d. Food in your small intestine triggers pancreatic amylase to break down the starch
that remains into maltose.
e. Maltose, lactose, and sucrose are absorbed in your small intestine.
f. Fiber is mostly eliminated from your body in stool.
2. Figure 4.4 illustrates the processes of carbohydrate digestion and absorption.
Animation: Carbohydrate Absorption
Animation: Carbohydrate Digestion
III. What Is Lactose Maldigestion and Lactose Intolerance?
A. People with a deficiency of the enzyme lactase cannot properly digest lactose, the
principal carbohydrate found in dairy products.
1. Many people with lactose maldigestion can enjoy some dairy with little or no side
effects.
2. Others experience distressing symptoms, including diarrhea, bloating, flatulence, and
cramps.
a. When symptoms occur within two hours of consuming lactose, the person may be
considered lactose intolerant.
IV. How Does Your Body Use Carbohydrates?
1. Hormones, such as the hormone insulin, are chemical messengers in the body.
A. Insulin regulates glucose in your blood.
1. Insulin triggers glucose to be converted to energy (Figure 4.5) or directs excess
glucose to be stored for future use.
a. The process of storing excess glucose as glycogen is called glycogenesis (see
Figure 4.6).
B. Carbohydrates fuel the body between meals and help spare protein for other uses.

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 1. Red blood cells, your brain, and your nervous system depend on an ongoing supply of
glucose to function properly.
2. Glycogen from your liver is used to maintain the blood glucose; the glycogen from
your muscles is used only to fuel the muscles.
3. Glycogenolysis occurs when the hormone glucagon acts to release glucose from the
stored glycogen in the liver to raise the blood glucose level when needed.
4. Gluconeogenesis takes place as glucagon alerts the liver to create glucose from
noncarbohydrate sources.
a. Gluconeogenesis occurs only in the liver and kidneys.
5. Epinephrine and norepinephrine (also known as adrenaline) stimulate glycogenolysis
in situations where quick energy is needed, such as moments of intense fear or
excitement.
a. A low blood glucose level can also trigger release of epinephrine.
C. Carbohydrates fuel the body during fasting and prevent ketosis.
1. To burn fat thoroughly, you need adequate amounts of glucose.
a. Ketone bodies are by-products of incomplete fat breakdown and cause your blood
to become slightly acidic.
b. If you fast for about two days, you move into a state of ketosis, with increased
ketone bodies in the blood.
i. People on a low-carbohydrate diet are frequently in ketosis.
2. The body will also break down protein from muscles and organs to make glucose
when there are not enough carbohydrates in the diet.
a. If you continue to fast, the body’s protein stores will become dangerously low, and
you will die.
V. How Much Carbohydrate Do You Need and What Are the Best Food Sources?
A. You need a minimum amount of carbohydrates daily.
1. The DRI for carbohydrates recommend a minimum of 130 grams per day and is based
on an estimated minimum amount of glucose your brain needs to function efficiently.
2. An example of the variety of food sources for carbohydrates is shown on MyPlate, in
Figure 4.7.
3. You should consume enough fiber daily; you can determine your needs with the
information given in Table 4.1.
B. The best carbohydrates are found in these foods:
1. Consume a diet with low-to-moderate amounts of simple carbohydrates and higher
amounts of fiber and other complex carbohydrates.
C. Whole grains can help meet starch and fiber needs.
1. See the Nutrition in the Real World feature “Grains, Glorious Whole Grains” on
page 112 for more on what constitutes a whole grain.
a. The included Table Tips feature “Ways to Enjoy Whole Grains” gives strategies for
adding whole grains to your diet.
D. Fruits and vegetables provide simple sugars, starch, and fiber.
1. The best sources of fiber from fruits, vegetables, and other foods are shown in
Figure 4.8.
E. Legumes, nuts, and seeds are excellent sources of carbohydrates and fiber.
1. See the Table Tips feature “High Five! Five Ways to Increase Fiber Daily” on
page 115.

28 INSTRUCTOR’S RESOURCE AND SUPPORT MANUAL FOR NUTRITION & YOU, 4E Copyright © 2017 Pearson Education, Inc.
 F. Low-fat and fat-free dairy products provide some simple sugars.
G. Packaged foods can also provide carbohydrates.
1. Packaged and processed foods can be good sources of carbohydrates but can also
contain fair amounts of added sugar, salt, and fat.

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 2. Nutrition Facts panels can help you choose healthier packaged foods.
Lecture Launcher Video: Grain Labels Do Not Reflect “Whole” Truth

VI. What’s the Difference Between Natural and Added Sugars?

1. Taste buds can’t distinguish between naturally occurring sugars and added sugars.
2. The calories in foods with added sugars are often called empty calories because they
provide little nutrition.
A. Foods with natural sugars usually contain more nutrients for fewer calories.
1. The nutritional advantages of consuming natural over added sugars can be seen in the
example in Figure 4.9.
2. Fiber-abundant sources of sugar, such as oranges, are nutritious and generally lower in
calories.
B. Processed foods and sweets often contain added sugars.
1. Added sugars have several functions in foods, including keeping products moist
and soft, providing a golden brown color, preserving and thickening foods, or
fermentation.
C. Are added sugars bad for you?
1. Research does not support the theory that sugar causes hyperactivity in children.
2. Excessive sugar (as well as other carbohydrate sources) can contribute to dental caries,
as explored in the Nutrition in the Real World feature “Avoiding a Trip to the Dentist”
on page 118.
3. Too much sugar can increase blood triglycerides and lower the HDL (“good”)
cholesterol.
4. If you’re trying to manage your calorie intake, it is recommended that you consume
only low or moderate amounts of added sugars.
5. Consuming too much sugar may increase the risk of getting diabetes.
D. Finding the added sugars in your foods
1. Figure 4.10 lists the most common added sugars in foods.
2. The most common added sugars in foods are sucrose and fructose.
a. Other, less recognizable names are also used.
b. Honey is not necessarily more nutritious than table sugar.
c. High-fructose corn syrup has been seen as a culprit in obesity, but the Academy of
Nutrition and Dietetics states it is unlikely that it contributes more to obesity than
any other sweetener.
3. The ingredients on the food label will let you know if the product is high in sugar: If
added sugars appear first or second, or if several types of added sugars appear, it is
likely to be high in sugar.
4. The current Nutrition Facts panel does not differentiate the naturally occurring sugars
from the added sugars.
a. The proposed new Nutrition Facts panel includes added sugars.
5. The number-one source of added sugars in the United States is sweetened soft drinks
(see Figure 4.11).
6. Added sugars are hidden in many foods, as shown in Table 4.2.
a. The Table Tips feature “Lowering Your Added Sugars” on page 117 gives practical
suggestions.

30 INSTRUCTOR’S RESOURCE AND SUPPORT MANUAL FOR NUTRITION & YOU, 4E Copyright © 2017 Pearson Education, Inc.
 7. The Examining the Evidence feature “Do Sugar-Sweetened Beverages Cause
Obesity?” on pages 122–123 explores the relationship between sweeteners and
obesity.
E. How much added sugar is too much?
1. The latest conclusion from the Dietary Guidelines for Americans advisory committee
is that a maximum of 10 percent of your total daily calories should come from added
sugars.
2. The American Heart Association has recommended women consume no more than
100 calories (6 teaspoons) of added sugar daily and that men consume no more than
150 calories (9 teaspoons) of added sugar daily.
Practical Nutrition Video: Satisfy a Sweet Tooth
Practical Nutrition Video: How Much Hidden Sugar Is in Soda?
Lecture Launcher Video: Ditching Sugar

VII. Why Is Diabetes a Growing Epidemic?

A. An estimated 25.8 million American adults have diabetes mellitus.
1. In diabetes, a person’s body isn’t producing enough insulin and/or has developed
insulin resistance, so glucose in the bloodstream isn’t directed into the cells.
2. The body needs glucose to burn fat; otherwise, it makes ketone bodies, which can
build up in the blood to dangerous levels, causing diabetic ketoacidosis.
a. Diabetic ketoacidosis can cause nausea and confusion, coma, or death.
B. What are the forms of diabetes?
1. The most prevalent types are type 1 and type 2 (see Figure 4.12).
2. Type 1 diabetes is an autoimmune disease.
a. Found in about 5 to 10 percent of diabetes cases in the U.S., it involves destruction
of the insulin-producing cells in the pancreas.
b. Individuals with type 1 diabetes must take insulin every day.
3. Type 2 diabetes is more common.
a. Found in 90 to 95 percent of diagnoses, type 2 involves insulin resistance.
b. Being overweight increases the risk of type 2 diabetes.
c. Because the condition can go undiagnosed for some time, it can result in organ
damage without the person being aware of it.
i. See the Health Connection: A Case Study feature “Destined for Diabetes?”
4. Insulin is a protein that can’t be taken orally, so most individuals have to inject
themselves.
C. What effects does diabetes have on your body?
1. Poorly managed diabetes increases the likelihood of nerve damage, leg and foot
amputation, eye diseases, tooth loss, gum problems, kidney disease, and heart disease.
2. Hypoglycemia, a potentially dangerous condition of low blood glucose levels, can
result in some with diabetes who don’t eat enough to cover the effects of their
medication.
a. Diabetics need to check their blood glucose levels before exercise to see if a snack
is needed.
D. How is diabetes treated and controlled?
1. Individuals with type 1 or type 2 diabetes can minimize complications by adopting a
healthy diet and participating in regular activity to maintain a blood glucose level in a
normal range.

Copyright © 2017 Pearson Education, Inc. CHAPTER 4 Carbohydrates: Sugars, Starches, and Fiber 31
 2. Substituting low–glycemic load foods for high–glycemic load foods may help manage
blood glucose levels.
a. The glycemic index (GI) and glucose load (GL can be used to classify foods (see
Figure 4.13).
3. Although sugar doesn’t cause diabetes, sugar is a concern in weight management, and
weight management is often a significant concern for diabetics.
E. Why is diabetes called an epidemic?
1. The incidence of diabetes in the U.S. has more than tripled since the early 1980s, and
diabetes is the seventh leading cause of death in the nation.
2. The medical costs are significant.
3. Diabetes is on the rise particularly among children.
E. Can type 2 diabetes be prevented?
1. Shedding excess weight, exercising regularly, and eating a balanced, high-fiber diet
low in added sugars may be the best strategy for lowering your risk.
Self-Assessment: Are You at Risk for Type 2 Diabetes?
Lecture Launcher Video: Two Meals a Day Could Help Control Blood Sugar

VIII. What Are Sugar Substitutes and What Forms Can They Take?
A. Sugar substitutes are alternatives to table sugar that sweeten food for fewer calories.
1. Sugar substitutes must be approved by the FDA and judged to be safe for consumption
prior to being sold in the United States.
a. Americans look to sweet but sugar-free beverages and foods to satisfy their desire
for sugar (see Figure 4.14).
b. Polyols do not promote dental caries and cause a slower rise in blood glucose than
sugar.
c. Saccharin, aspartame, acesulfame-K, sucralose, rebaudioside A, taggalose,
neotame, seveia, monk fruit, and advantame won’t promote dental caries and do not
impact blood glucose levels.
i. All sugar substitutes are reduced-calorie or calorie-free.
d. A comparison of available sweeteners is shown in Table 4.3.
B. Polyols are sugar alcohols.
1. Sorbitol, mannitol, and xylitol are found naturally in plants but may be synthesized.
2. The term “sugar free” is permitted when sugar alcohols are used.
a. “Sugar free” does not necessarily mean calorie free.
b. The incomplete absorption of polyols may lead to diarrhea, so these products
should be used in moderation.
3. Hydrogenated starch hydrolysate (HSH) is another polyol used in baked goods and
candies.
4. Tagalose is derived from lactose and about 90 times as sweet as sucrose.
C. Saccharin is the oldest sugar substitute.
1. It cannot be metabolized by the body, so it provides no calories.
2. The National Toxicology Program removed saccharin from the list of substances that
could potentially cause cancer in 2000 after extensive review of the research.
D. Aspartame is derived from amino acids.
1. Aspartic acid and phenylalanine are the two amino acids that combine to make
aspartame.

32 INSTRUCTOR’S RESOURCE AND SUPPORT MANUAL FOR NUTRITION & YOU, 4E Copyright © 2017 Pearson Education, Inc.
 2. Aspartame is broken down by enzymatic action and is absorbed at 4 calories per gram.
3. Since it is 200 times sweeter than table sugar, only a small amount is needed.
4. The FDA considers it one of the most thoroughly studied and tested food additives
that it approves.
5. People with phenylketonuria (PKU) are unable to metabolize the phenylalanine
component of aspartame.
E. Neotame is also made from amino acids.
1. Neotame is made up of the same amino acids as aspartame, but they are joined
together in a way that makes them impossible to break apart. Thus, people with PKU
can use neotame without concern.
F. Acesulfame-K contains potassium.
1. Acesulfame-K is also known as the tabletop sweetener Sunette.
2. It is used in chewing gum, candy, desserts, yogurt, and alcoholic beverages.
3. Your body does not metabolize acesulfame-K.
G. Sucralose is made from sucrose.
1. Sucralose is also known as the tabletop sweetener Splenda.
2. It is excreted in your urine, so it is not absorbed by the body.
H. Rebaudioside A is derived from the stevia plant.
1. Rebaudioside A is a combination of sugar alcohol with an extract from the stevia
plant.
2. This zero-calorie sweetener is approximately twice as sweet as sugar and is available
under the trade names Truvia, Sun Crystals, and PureVia.
3. It does not affect blood glucose levels and can be used by those with diabetes.
I. Monk fruit is another sugar substitute.
1. The extract of the luo han guo fruit, or monk fruit, has up to 150 to 300 percent the
sweetness of sucrose but can have a lingering aftertaste.
J. Advantame is the newest sugar substitute.
1. Made from aspartame with the addition of vanillin, an ingredient of vanilla, it is about
20,000 times sweeter than sugar and 100 times sweeter than aspartame.
2. Because only a very small amount of advantame is needed, the amount of
phenylalanine consumed will be so small that products will not have to bear same
warning label as aspartame products.
IX. Why Is Fiber So Important?
A. Fiber is a nondigestible substance, but it can have powerful health effects in the body
(Table 4.4).
B. Fiber helps prevent constipation and diverticulosis.
1. Insoluble fiber promotes bowel regularity.
a. Pregnancy and aging are stages of the lifecycle when constipation is more likely
due to hormonal and metabolic changes.
2. Constipation may play a role in the disorder called diverticulosis.
a. Diverticula are small pouches that may occur along your colon.
b. Diverticulitis, or infection of the diverticula, may be caused by stool or bacteria in
the colon getting stuck(see Figure 4.15).
c. The disorder is more common in developed countries such as the United States.
d. Consuming adequate fiber may reduce symptoms.

Copyright © 2017 Pearson Education, Inc. CHAPTER 4 Carbohydrates: Sugars, Starches, and Fiber 33
 C. Fiber helps prevent obesity.
1. Foods high in fiber can make you feel full, so you eat fewer calories.
2. Research suggests fiber can aid in weigh management.
3. Weight-loss diets that restrict carbohydrates would work better if they increased
carbohydrates high in fiber.
D. Fiber helps prevent heart disease, diabetes, and cancer.
1. Soluble fibers have been shown to lower elevated blood cholesterol levels.
a. Soluble fibers may also reduce the absorption rate of fat and carbohydrate, lowering
the post-meal surge of fat into the blood and improving insulin sensitivity.
2. Insoluble fiber may also lower the risk of heart disease.
a. Fiber from cereal has been associated with a reduction in blood pressure.
3. Fiber is believed to be helpful against certain cancers, including breast and colon
cancer.
a. Fiber increases the bulk of stool; keeps things moving through the digestive tract;
encourages friendly bacteria and their fermentation by-products; and binds with acids in
bile so that they are expelled rather than being reabsorbed.
E. Too much fiber can cause health problems.
1. The absorption of some vitamins and minerals may be reduced, and it may also cause
diarrhea.
Animation: Diverticulosis and Fiber
NutriTools: Build-A-Sandwich

In-Class Discussion Questions

1. Have you ever been on a low-carbohydrate diet? Did you feel like you had enough
energy, or were you tired? When someone is on a low-carbohydrate diet, what is missing
from his or her diet nutritionally? Would you recommend that someone go on one of
these diets? Why or why not?
2. Think of some of the myths surrounding carbohydrates, such as sugar causing diabetes
and hyperactivity. Now that you have read the chapter, what are your thoughts about
those myths?
3. Your friend has just been told he has type 2 diabetes. He knows you have been taking a
nutrition class and asks your advice about what to eat. He thinks he is supposed to just
start eating sugar-free foods all the time, and that will make him healthy. What would
you tell him?
4. Often people think that lactose intolerance is the same thing as a milk allergy. How
would you explain what is actually happening with someone who is experiencing the
symptoms of lactose intolerance? Do they have to avoid dairy foods altogether?

In-Class Activities
1. Have students write down what they ate in the past 24 hours. Then ask them to circle any
food that is a source of fiber on their list. Next, using the text, estimate how many grams
of fiber were consumed as compared to the recommended amount. If they are not getting
enough, have them write down substitutions to increase the fiber in their diet, then go
back and determine how much fiber would be in the new and improved version.

34 INSTRUCTOR’S RESOURCE AND SUPPORT MANUAL FOR NUTRITION & YOU, 4E Copyright © 2017 Pearson Education, Inc.
 2. Ask students if they use added sugar. Even if they don’t spoon sugar on their cereal, they
may be consuming added sugar without realizing it. What about sugar substitutes? Even
if they don’t add the sweeteners from little pink, blue, or yellow packets in beverages,
there may be sugar substitutes in other foods, such as chewing gum or baked goods.
Collect food labels prior to class (and ask students to bring in labels if they have any)
and look through the ingredients lists to see if students are consuming added sugars or
substitute sweeteners mentioned in the chapter.
3. To help students better understand the dramatic, long-term complications of poorly
controlled diabetes, have them draw a picture of a human figure with the areas of the
body that may be impacted highlighted and potential complications described.
4. Ask students to list several foods that would be categorized as simple carbohydrates and
several that would be categorized as complex carbohydrates. Write this list on the board.
Then, ask half of the class to pick one food from the simple carbohydrate list and half of
the class to pick one food from the complex carbohydrate list. Have students write down
the path the food they selected follows during digestion, including what occurs in each
area of the digestive tract, and determining what form the food is in (poly-, di-, or
monosaccharide) as it moves through. (Be sure students make note of what happens with
fiber if they have selected a complex carbohydrate.)

Critical Thinking Questions

1. Sections of this chapter address the long-term effects of a diet that has improper amounts
or forms of carbohydrates. What are they? What health concerns might you face in your
seventies, eighties, or beyond, if you do not pay attention to the type and amount of
carbohydrate you consume?
2. Your body cannot distinguish between naturally occurring and added sugar. You,
however, can control your intake of both. Why is naturally occurring sugar more
nutritious than added sugar? Why should you monitor your consumption of even
naturally occurring sugar?
3. Refined grains can be “enriched.” What does that mean? Why are enriched grains less
nutritious than whole grains? Do you think most consumers are aware of the implications
of buying “enriched” grain products? How are these items advertised?
4. In what ways can diet affect the health of those with diabetes? Why are some people with
diabetes insulin-dependent while others are not?

Practical Nutrition Videos

Author Joan Salge Blake offers lecture teaching tips for effectively communicating a
nutrition concept to students in Practical Tips for Teaching: How Much Hidden Sugar Is
in Soda?, available on the Teaching Toolkit DVD and through course management.
She also walks students through making better eating choices in familiar environments in the
Practical Nutrition videos Satisfy a Sweet Tooth and How Much Hidden Sugar Is in
Soda?, available by scanning the QR codes or through the Teaching Toolkit DVD and course
management.

Copyright © 2017 Pearson Education, Inc. CHAPTER 4 Carbohydrates: Sugars, Starches, and Fiber 35