nutritional disorders
Overview of Nutrition
Carbohydrates
Dietary carbohydrates are broken down into glucose and other monosaccharides. Carbohydrates increase blood glucose levels, supplying energy. Simple carbohydratesare composed of small molecules, generally monosaccharides or disaccharides, which increase blood glucose levels rapidly. Complex carbohydratesare composed of three or more monosaccharides bonded together, which are then broken down into monosaccharides during digestion. Complex carbohydrates increase blood glucose levels more slowly but for a longer time. Glucose and sucrose are simple carbohydrates; starches, fiber, and glycogen are complex carbohydrates. Theglycemic indexis a way of classifying foods based on how rapidly consumption of available carbohydrates increases plasma glucose levels relative to a standard. Values range from 1 (the slowest increase) to 100 (the fastest increase, equivalent to pure glucose—see table). However, the actual rate of increase also depends on what foods are consumed with the carbohydrate. levels and less hunger, which probably makes consumption of excess calories less likely. These effects are predicted to result in a more favorable lipid profile and a decreased risk of Obesity , Fiber is a complex carbohydrate and occurs in various forms (eg, cellulose, hemicellulose, pectin, gums). Dietary fiber can be soluble or insoluble. Insoluble fiber increases gastrointestinal motility, prevents Constipation , increases fecal bulk, and helps control The typical Western diet is low in fiber (about 12 to 17 g/day) because of a high intake of highly refined wheat flour and a low intake of fruits and vegetables. Increasing fiber intake to about 30 g/day by consuming more vegetables, fruits, and high-fiber cereals and grains is generally recommended. However, very high fiber intake may reduce absorption of certain minerals. 