KERTAS TUGASAN

1. a Carbohydrates are commonly classified as simple or complex . How does

carbohydrates classify in term of glycemic index

b. Storage of foods high in fat will usually lead to deterioration of food. Briefly
explain the occurrence of oil deterioration in this food. Suggest the steps that
could slow down the process of oil deterioration in this food

c. What are the guidelines on fibre intake? Briefly describe the health benefits
of insoluble fibre.

2. a What are essential amino acids? Briefly describe how proteins are determined
for most efficiently used by the body.

b. What are fat soluble vitamins? Briefly discuss the nutrition and side effects of
these vitamins.

c. Describe the occurrence of trans fat in food and its effects on human