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- An organic compound
- Consists of carbon, hydrogen and oxygen atoms
- General formula is (CH2O)n
- Can be of an open chain (long straight chain), hemi-acetal (a ring formed when 1st carbon of glucose condenses with -OH of 5th carbon) or haworth structure (presence of pyranose ring)
- Classified into three subtypes: monosaccharides (single sugars), disaccharides (pairs of monosaccharides, one of which is always glucose) and polysaccharides (few or many glucose units bound together)

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The function of carbohydrates as a macronutrient involve energy production and storage, regulating blood glucose and insulin metabolism, participating in cholesterol and triglyceride metabolism and assisting in fermentation.

Digested carbohydrates are broken down into glucose molecules, which produce ATP to power a variety of metabolic reactions. Carbohydrates play a crucial role in fueling the body's organs, including the brain, kidneys, heart muscles and central nervous system, and important cellular processes. For example, fibre is a carbohydrate that aids in digestion, stabilising glucose and cholesterol levels.

Excess glucose in the body are stored as glycogen. When glycogen stores are full, the body can convert excess carbohydrates into triglyceride molecules and store them as fat. The body can store extra carbohydrates in the muscles and liver for use if there is inadequate levels of carbohydrates consumed in your diet.

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It is recommended that adults derive 45%-65% of their total energy intake from carbohydrates.

Pregnancy and lactation: There is no formal guidelines however approximatley 8-8.5 serves per day is recommended to have enough energy to provide the foetus with nutrients to develop.

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The energy content for digestible carbohydrates is 17kJ (4 kcal) per gram.

For indigestible carbohydrates, due to their fibrous structure, they pass through the intestinal tract completely undigested. Hence, providing no calories or energy to your body.

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The Facts People Don’t Know About Carbohydrate Nutrition

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The Facts People Don’t Know About Carbohydrate Nutrition

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Nutrition is a science.
Nutrition science is a relatively new field. The first vitamin was isolated and chemically defined in 1926 and in the grand scheme of things, that was not that long ago.

In less than 100 years, the field of nutrition research has accomplished a lot. We have a great understanding of our macro and micronutrient requirements over the course of the lifecycle.

Carbohydrate
When resting, people get about 10% of their energy as protein, 40% from fat, and 50% from carbohydrates. In moderate intensity activity, the energy source is 50% fat and 50%

the truth is that not all foods high in carbohydrates are bad. Carbs are either simple or complex. Simple carbs, such as soda and white bread, are quickly absorbed into the bloodstream, causing a rapid rise in blood sugar. This eventually leads to a “crash” which leaves you feeling even more hungry. This cycle can lead to excess fat storage. Complex carbs are slowly absorbed into the bloodstream and cause a more gradual increase in blood sugar.

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- Grains and cereals
- Starchy vegetables (e.g. sweet potato)
- Legumes including dried and canned varieties
- Fruit (frozen, fresh, dried, juiced)
- Dairy foods from cow/sheep/goat milks

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Fun Facts & Misinformation Associated with the Nutrient 

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Fun Facts & Misinformation Associated with the Nutrient 

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- Myth 1: Bread is just carbohydrates and should be avoided
- Carbohydrates are used in the Krebs Cycle for cells to produce energy!

Facts
- The glycemic index is a good way to determine the nutritional quaility of a carbohydrate. Low GI foods such as oats do not spike blood sugar and thus, leave an individual fuller for longer. However, high GI foods such as white rice cause blood sugars to spike and provide an individual with a quick burst of energy. This then results in a dramatic drop in blood sugar levels quickly after consuming - Thus, this does not leave you full for long, and can leave you with less energy very quickly.