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Carbohydrates can be classified as low or high GI foods. GI is the glycemic index, which quantifies how carbohydrates affect blood glucose levels.
- High GI foods cause a more intense spike in BGLs
- Low GI foods are digested and absorbed more slowly so that BGLs do not spike, rather slowly increase.

A widely held belief is that excess carbohydrates in the diet are a proxy for weight gain. Such wide, sweeping statements are rarely reliable.

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17 KJ per gram

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Carbohydrates should make up 45-65% of the daily energy intake in terms of calories. This equates to around 3900-5600 kJ for an average daily intake of 8700 kJ.

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Carbohydrates provide the energy for the most obvious functions of our body. For example starches and sugars are the main energy-providing carbohydrates.

During digestion carbohydrates that contain more than one sugar will be broken down into monosaccharides by digestive enzymes, and then absorbed resulting in a glycemic response.

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Three types of Carbohydrates - Monosaccharides, Disaccharides, and Polysaccharides.

1. Monosaccharides - Single Sugars
2. Disaccharides - Pair of Monosaccharides. One of them is always Glucose
3. Polysaccharides - Many glucose units linked together in branched or straight chains.