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Adrienne Brillante
Ethan Pemberton
Jeremy Mak
Kate Ryan

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The average Australian carbohydrate intake is the only one out of carbohydrates, proteins and fats which is in line with the recommended daily intake levels.

Carbs have the greatest influence over GI than any other macronutrient.

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4kcal/g
~17kj/g

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GI measures how quickly carbs in a food cause blood sugar levels to rise and how quickly they convert into glucose.

The lower the GI the more sustained release of sugar. The higher the GI the more burst release of sugar.

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The most prominent function of carbs is to produce energy for the body.

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220-320g/day
45% of total energy intake

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Most basic form of energy used by the body

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Grains and cereals

Starchy vegetables (corn, potatoes, beets)

Legumes (chickpeas, beans, peanuts)

Whole Fruit

Nuts

Seeds

Dairy foods from cow/sheep/goat milk

Popcorn

Pasta

Soft drinks

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3 different structures
- Monosaccharides
->single sugars, e.g. glucose, fructose
- Disaccharides
-> pairs of monosaccharides
- Polysaccharides
-> few or many glucose units
-> provide a source of energy when needed in the form of glycogen, starch or fibre