Carbohydrates in the diet
Carbohydrates should pay 58-60% of the energy intake. These are sugars:
Fiberis a plant material resistant to the digestive enzymes of the GIT. It alleviates the rise in glycemia after a meal, has a positive effect on the action of insulin , has a satiating effect, lowers cholesterol ..
The recommended daily intake[edit | edit source]
The recommended daily carbohydrate intake is approximately 4-6 g / kg / day.
Function[edit | edit source]
Carbohydrates are a source of muscle energy. They are an important building block and an equally important taste factor. Fiber function - see above
Excess[edit | edit source]
Excessive intake of simple sugars is related to:
- Unnecessarily increased energy intake and subsequently obesity .
- With glucose intolerance.
- Increased risk of tooth decay.
One-sided excessive supply of crude fiber reduces the absorption of important elements ( Fe, Cu, Zn, Ca ) and other protective substances.
Deficiency[edit | edit source]
Lack of fiber increases the risk of:
The optimum ratio of the major nutrients in the total energy value[edit | edit source]
- Protein: 12-14%.
- Carbohydrates: 58-60%.
- Fats: 28-30%.
Links[edit | edit source]
Related articles[edit | edit source]
- Saccharides (biochemistry, clinically important carbohydrates) • Saccharides (1. LF UK, NT)
- Lipids • Lipids (1. LF UK, NT) • Dietary Fats • Fats as energy source • Lipid degradation and ketone metabolism • Fatty acids
- Proteins in food • Proteins (1. LF UK, NT) • aminoacids
- Types of food • Minerals in food • Trace elements
- Nutritional recommendation
- Diabetes mellitus
References[edit | edit source]
- BENCKO, Vladimír. Hygiena – učební texty k seminářům a praktickým cvičením. 2. edition. Univerzita Karlova, 2002. 204 pp. ISBN 80-7184-551-5.