FCS-FNW-1. Students will discuss basic nutrient requirements and their use in dietary planning.
a) Define nutrition, essential and non-essential nutrients; identify and describe the   ; &nbs p; six nutrient classes and their changing requirements throughout the lifespan; and   ; &nbs p; identify major sources of each.
  ; &nbs p;
GPS Academic Standards:
SB1. Students will analyze the nature of the relationships between structures and functions   ; in living cells.
  ; SAP4. Students will analyze the physical, chemical and biological properties of process systems as these relate to transportation, absorption and excretion, including the cardiovascular, respiratory, digestive, excretory and immune
Insulin
Insoluble fiber
Pernicious anemia
Hypoglycemia
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Diabetes mellitus
Hypoglycemia
Soluble fiber
Satiety
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Glucose
Glycogen
Monosachacharide
Polysaccharide
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Dentalia
Dermabrasion
Dental caries
Glucose
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Soluble fiber
Disaccharide
Insoluble fiber
Hormone
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Complex Carbohydrate
Simple Carbohydrate
Glucose
Fructose
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Hypoglycemia
Cholesterol
Diabetes mellitus
Carbohydrate
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Lactase intolerance
Lactose intolerance
Hypoglycemia
Lactose inthurmia
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Disaccharides
Polysaccharides
Monosaccharides
Dialysis
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Hypothermia
Diabetes mellitus
Glycogen
Hypoglycemia
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Lactose
Lactase
Galactose
Fructose
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Monosaccharides
Polysaccharides
Disaccharides
Sugar
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Sugars
Salts
Fats
Polysaccharides
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Monosaccharide
Refined sugar
Cholesterol
Saturated fat
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Complex carbohydrate
Polysaccharide
Simple sugar
Saturated fat
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Insoluble fiber
Disaccharide
Soluble fiber
Monosaccharide
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Insulin
Hypoglycemia
Diabetes mellitius
Hormone
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Carbohydrate
Glusoce
Galactose
Glycogen
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Fiber
Starch
Glucose
Digestion
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