Chapter 3. The carbohydrates: Sugar starch, glycogen, and fiber Mastery of the need for carbohydrates, the body's use of glucose: Be familiar with classification of carbohydrates, digestion and absorption of carbohydrates Understand diabetes and hypoglycemia. Highlight: Carbohydrates and weight control, glucose converting, fibers effect. Difficulty: Fibers effect Chapter 4. The lipids: Fats, oils, phospholipids, and sterols Mastery of lipids category, i Be familiar with lipids in the body and the diet Understand the effect of processing on undersaturated Highlight: Usefulness of lipids in body and in food Difficulty: How do fat and cholesterol affect health? Chapter 5. The proteins and amino acids Mastery of the structure of proteins the roles of proteins in body and food proteins; Be familiar with protein deficiency and excess: Understand digestion and Highlight: The roles of proteins in body and food prot Difficulty: The roles of proteins in body Chapter 6. The Vitamins Mastery of the roles of vitamins: Be familiar with definition and classification of vitamins: Understand vitamin supplement Highlight: The roles of vitamins Difficulty: Vitamin deficiencies and toxicity Chapter 7. Water and minerals Mastery of the roles of water and minerals; Be familiar with classification of minerals Highlight: The roles of water and minerals Difficulty: Water and deficiencies and toxicities Chapter 8. Energy balance and Healthy body weight Mastery of energy balance, the risks from underweight and obesity: Be familiar with body weight versus body fatness: Understand achieving and maintaining a healthy bod Highlight: Energy balance Difficulty: Estimating body fatness Chapter 9. Diet and health http:/spxy.zjgsu.edu.cnhttp://spxy.zjgsu.edu.cn Chapter 3. The carbohydrates: Sugar, starch, glycogen, and fiber Mastery of the need for carbohydrates, the body’s use of glucose；Be familiar with classification of carbohydrates, digestion and absorption of carbohydrates； Understand diabetes and hypoglycemia. Highlight：Carbohydrates and weight control, glucose converting, fibers effect. Difficulty：Fibers effect Chapter 4. The lipids: Fats, oils, phospholipids, and sterols Mastery of lipids category,；Be familiar with lipids in the body and the diet； Understand the effect of processing on undersaturated. Highlight： Usefulness of lipids in body and in food. Difficulty：How do fat and cholesterol affect health? Chapter 5. The proteins and amino acids Mastery of the structure of proteins, the roles of proteins in body and food proteins；Be familiar with protein deficiency and excess；Understand digestion and absorption. Highlight： The roles of proteins in body and food proteins Difficulty：The roles of proteins in body Chapter 6. The Vitamins Mastery of the roles of vitamins；Be familiar with definition and classification of vitamins；Understand vitamin supplement. Highlight： The roles of vitamins Difficulty：Vitamin deficiencies and toxicities. Chapter 7. Water and minerals Mastery of the roles of water and minerals；Be familiar with classification of minerals； Highlight： The roles of water and minerals Difficulty：Water and deficiencies and toxicities Chapter 8. Energy balance and Healthy body weight Mastery of energy balance, the risks from underweight and obesity；Be familiar with body weight versus body fatness；Understand achieving and maintaining a healthy body weight。 Highlight： Energy balance Difficulty：Estimating body fatness Chapter 9. Diet and health