ATARMAxxing · VCE Food Studies revision notes
Structure, function and food sources of carbohydrates
Macronutrients — carbohydrates
What this note covers
- Chemical Structure of Carbohydrates
- Classification: Monosaccharides, Disaccharides and Polysaccharides
- Physiological Functions of Carbohydrates
- Key Australian Food Sources of Carbohydrates
- Dietary Fibre: A Closer Look
- Digestion and Absorption of Carbohydrates
- Carbohydrates, Health and the Australian Dietary Guidelines
7 sections · 14 key terms & formulas · 6 common mistakes
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