tocopherol.

beta-carotene.

cholesterol.

Prothrombin

bilirubin.

Cholesterol

HDL

LDL

LPL

Triglycerides

Fats, minerals, and water.

Minerals, proteins, and vitamins.

  Carbohydrates, fats, and vitamins.

Carbohydrates, fats, and proteins.

Carbohydrates, protein, and water

Rickets.

Xeropthalmia.

Beri-Beri

Erythrocyte hemolysis

Muscular dystrophy

 Edema

Goiter

Beri-Beri

Leukemia

Pellagra

glycogen

starch

maltose.

  glucagon.

  insulin.

Coconut and Palm oil

Corn and soybeans

Cashew nuts and canola oil

Cottonseed oil

Olives and avocados

absorbed directly into the blood

seldom reach toxic levels.

are not stored in the body’s tissues.

are easily excreted.

require bile for absorption.

Glucose 

Glycogen

Sucrose

 Glucagon

Galactose

It represents the quantity and quality of carbohydrates in the overall diet and their interactions in the body

  It refers to a food ability to contribute to glucose levels in the blood stream

It is the rate at which your body absorbs fats

It uses the amount of total carbohydrates per serving of a specific food

It refers to all starches, proteins, and fats