Disaccharides are proteins found in meat.

Examples of disaccharides include starch and cellulose.

Glucose and fructose are monosaccharides.

Examples of disaccharides include sucrose (table sugar) and lactose (milk sugar).

DNA replication

Protein synthesis

Cellular respiration

Energy storage and structural support.

The main steps of glycolysis include phosphorylation, isomerization, cleavage, oxidation, and ATP generation.

Fermentation, condensation, hydrolysis, and ATP consumption.

Transamination, methylation, oxidation, and NADH production.

Decarboxylation, reduction, polymerization, and glucose synthesis.

Glycogen is a type of protein that provides structural support.

Glycogen acts as a stored form of glucose for energy, readily converted to glucose when needed.

Glycogen is a hormone that regulates blood sugar levels.

Glycogen is primarily used for fat storage in the body.

Monosaccharides are absorbed directly in the mouth.

Carbohydrate digestion occurs only in the stomach.

Carbohydrates are not digested and are excreted whole.

Carbohydrate digestion involves enzymatic breakdown starting in the mouth, continuing in the small intestine, and absorption of monosaccharides.

Carbohydrates are the main source of protein in the diet.

Carbohydrates have no effect on energy levels.

Carbohydrates provide energy, support digestive health, and can impact weight and chronic disease risk.

Carbohydrates are solely responsible for weight gain.

Insulin facilitates glucose uptake and storage, regulating blood sugar levels.

Insulin has no effect on carbohydrate metabolism.

Insulin is primarily responsible for fat metabolism and storage.

Insulin decreases glucose uptake and increases blood sugar levels.

Nursing practice can ignore carbohydrate intake entirely.

Nurses should only focus on protein and fats in diet planning.

Carbohydrates are not relevant to blood sugar levels.

Nursing practice can incorporate knowledge of carbohydrates by assessing dietary intake, educating on blood sugar management, and collaborating with dietitians for meal planning.

Weight gain, insulin resistance, elevated triglycerides, nutrient deficiencies.

Increased energy levels

Improved digestion

Lower blood pressure