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Carbohydrates, Proteins and Fats
Cookery · Chapter 2 · 1. The nutritive value of foods
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Topics 4
- Carbohydrates: chemical structure, classification (monosaccharides, disaccharides, polysaccharides), functions and food sources
- Proteins: structure (amino acids), classification by quality, functions and food sources
- Fats and lipids: structure (fatty acids and glycerol), classification, functions and food sources
- Protein-calorie malnutrition and kwashiorkor