1. Foods high in carbohydrates
2. Simple carbohydrates
3. Complex carbohydrates
4. Number of carbon atoms
5. Types of atoms (carbon, oxygen, etc.)
6. Characteristics of and composition of glucose, fructose., and galactose
7. Characteristics of and composition of maltose, sucrose, lactose
8. Table sugar
9. Milk sugar
10. Blood sugar or dextrose
11. Fruit sugar or levelulose
12. Hydrolysis
13. Condensation
14. Byproducts from condensation
15. Monosaccharides
16. Disaccharides
17. Glycogen
18. Starch
19. Fiber
20. Sources of dietary starch
21. Sources of dietary fiber
22. Storage of glycogen
23. Staple grains of various countries
24. Cellulose
25. Pectin
26. Hemicellulose
27. Lignin
28. Insoluble fibers
29. Soluble fibers
30. Characteristics of dietary fiber
31. Dietary Phytic acid
32. Dextrins
33. Digestion of starches
34. Amylase
35. Lactose intolerance
36. Symptoms of lactose intolerance
37. Percentages of lactose intolerance for various ages and cultures
38. Minimum daily amount of dietary carbohydrate
39. Gluconeogenesis
40. Epinephrine
41. Function of insulin
42. Typical responses to changes in blood glucose
43. Normal range of blood glucose
44. Glycemic effect of foods
