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4: Carbohydrates

Last updated

Jan 12, 2021
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- 3.13: Indicators of Health- Body Mass Index, Body Fat Content, and Fat Distribution
- 4.1: Introduction to Carbohydrates

Jennifer Draper, Marie Kainoa Fialkowski Revilla, & Alan Titchenal
University of Hawai‘i at Mānoa

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Learning Objectives

By the end of this chapter, you will be able to:

Describe the different types of simple and complex carbohydrates
Describe the process of carbohydrate digestion and absorption
Describe the functions of carbohydrates in the body
Describe the body’s carbohydrate needs and how personal choices can lead to health benefits or consequences

4.1: Introduction to Carbohydrates
4.2: Digestion and Absorption of Carbohydrates
4.3: The Functions of Carbohydrates in the Body
4.4: Health Consequences and Benefits of High-Carbohydrate Diets
4.5: Looking Closely at Diabetes
Diabetes is a disease of insulin deficiency and glucose oversufficiency. Like other diseases, genetics, nutrition, environment, and lifestyle are all involved in determining a person’s risk for developing diabetes. Type 1 diabetes was once a death sentence, but now can be treated with insulin injections. The incidence of Type 2 diabetes has more than doubled in America in the past thirty years and the rise is partly attributed to the increase in obesity.
4.6: Carbohydrates and Personal Diet Choices
4.7: The Food Industry- Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
In the food industry both fast-releasing and slow-releasing carbohydrates are utilized to give foods a wide spectrum of functional attributes. The differences in chemical structure between the different carbohydrates confer their many different functional uses in foods. Due to the health consequences of consuming too many added sugars, sugar substitutes are widely used in many foods and beverages.

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