Carbohydrates in food

From WikiLectures


Carbohydrates should cover 58-60% of the energy intake. These are sugars:

Fiber is a plant material resistant to the digestive enzymes of the GIT. It moderates the rise of glycemia after a meal, favorably affects the action of insulin, has a satiating effect, and lowers the cholesterol level.

Recommended daily dose[edit | edit source]

The recommended daily intake of carbohydrates is approximately 4-6 g/kg/day'.

Function[edit | edit source]

Carbohydrates are the source of muscle energy. They are an important structural component and an equally important factor in taste. fiber function - see above.

Excess[edit | edit source]

Excessive intake of simple sugars is associated with:

  1. Unnecessarily increased energy supply and subsequently with obesity.
  2. With 'glucose intolerance.
  3. Hyperlipidemia.
  4. Increased risk of tooth decay'.

One-sided excessive supply of coarse fiber reduces the absorption of important elements (Fe, Cu, Zn, Ca) and other protective substances.

Lack[edit | edit source]

Lack of fiber increases the risk of:

Optimal ratio of main nutrients in total energy value[edit | edit source]

  • Protein: 12-14%.
  • Carbohydrates: 58-60%.
  • Fats: 28-30%.

Links[edit | edit source]

Related Articles[edit | edit source]

References[edit | edit source]

  • BENCKO, Vladimir, et al. Hygiene – teaching texts for seminars and practical exercises. 2. edition. Prague : Charles University, 2002. 204 pp. ISBN 80-7184-551-5.