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dudek chapter 2

carbohydrates energy yielding nutrients. major function is to provide energy
carbohydrates spare use of protein and prevent ketosis
glucose can be converteed to glycogen. convert3ed to fat and stored if not used
where carbohydrates are found in every food group. most abundant in grains
RDA for carbohydrates 45-65% of total calories
fiber recommendations women - 25 G daily, men - 38 g daily
carbohydrate digestion majority occurs insmall intestin, liver releases glucose into blood stream
starch storage form of glucose in plants
glycogen storage form of glucose in animals and humans
dietary fiber carbohydrates that human enzymes cannot digest
fiber sources whole grains, bran, dried peas, unpeeled friuts, vegeatables
refined grains consists of only middle part of grain, no bran
whole grains contain the entire grain
how to increase dietary fiber in diet use of whole grains, eat fruits and vegatebles, choose food with 5 gm of fiber or more
glycemic response how quickly glucose levels rise after ingestion of food
low glycemic index carbohydrates eat before exercise
moderate glycemic index foods eat during long distance events to ensure adequated glucose availablity
high glycemic index foods eat after exercise to enchance glycogen repletion
glycemic index a numeric measure of the glycemic response of 50G of food. the higher the number, the highier the glycemic response
Created by: N119