Carbohydrates in food
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Carbohydrates should cover 58-60% of the energy intake. These are sugars:
- Simple - (monosaccharides, disaccharides).
- Compound - (polysaccharides - starch and fiber).
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
The recommended daily intake of carbohydrates is approximately 4-6 g/kg/day'.
Function
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
Excessive intake of simple sugars is associated with:
- Unnecessarily increased energy supply and subsequently with obesity.
- With 'glucose intolerance.
- Hyperlipidemia.
- 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
Lack of fiber increases the risk of:
Optimal ratio of main nutrients in total energy value
- Protein: 12-14%.
- Carbohydrates: 58-60%.
- Fats: 28-30%.
Links
Related Articles
- Carbohydrates (biochemistry, clinically relevant carbohydrates) • Carbohydrates (1. LF UK, NT)
- Lipids • Lipids (1. LF UK, NT) • Fats in food • Lipids as an energy source • Degradation of lipids and metabolism of ketone bodies • Fatty acids
- Proteins in food • Proteins (1. LF UK, NT) • Amino acids
- Types of food • Mineral substances in food • Trace elements in food • Microorganisms in food • Foreign substances in food
- Nutritional recommendations
- Diabetes mellitus
References
- 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.
