Since the 1970s, how have total carbohydrate and carbohydrate kcal as a percentage of the diet changed?
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Q94: MATCHING
-A complex carbohydrate in muscle
A)100
B)130
C)200
D)Pectin
E)Insulin
F)Mouth
G)Starch
H)Sucrose
I)Lactose
J)Lignin
K)Sucralose
L)Glycogen
M)Glucagon
N)Cellulose
O)Hydrolysis
P)HFCS
Q)Epinephrine
R)Condensation
S)Small intestine
T)Large intestine
Q106: Discuss the effects of low-carbohydrate diets on
Q160: MATCHING
a.5.6
b.130
c.200
d.Pectin
e.Insulin
f.Mouth
g.Starch
h.Sucrose
i.Lactose
j.Lignin
k.Sorbitol
l.Glycogen
m.Glucagon
n.Cellulose
o.Hydrolysis
p.HFCS
q.Epinephrine
r.Condensation
s.Small intestine
t.Large intestine
-A water-soluble fibre
Q161: Discuss the possible reasons why diets rich
Q162: Give several examples of soluble and insoluble
Q163: Compare and contrast the properties of 4
Q165: MATCHING
a.5.6
b.130
c.200
d.Pectin
e.Insulin
f.Mouth
g.Starch
h.Sucrose
i.Lactose
j.Lignin
k.Sorbitol
l.Glycogen
m.Glucagon
n.Cellulose
o.Hydrolysis
p.HFCS
q.Epinephrine
r.Condensation
s.Small intestine
t.Large intestine
-RDA for carbohydrates (grams)
Q166: Compare and contrast the terms total fibre,
Q168: How is fibre thought to exert an
Q169: What are potential hazards of consuming too
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