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Jordan Lee, Alisa Zhu, Valerie Hao and Arthur Wang

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any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.

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Types of Carbohydrates:

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Adult Daily Requirements of Carbs:
The acceptable macronutrient distribution range (AMDR) for carb intake recommended in adults and children is 45-65% of dietary energy intake (Food and Nutrition Board: Institute of Medicine, 2002).

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Energy Content:
The energy content of digestible carbohydrates is generally accepted as 4 kcal/g for both sugars and starches. Fermentation of fibre in the gut will produce SCFAs that contribute calories, generally estimated to be ∼2 kcal/g (US National Institute of Health, 2014)

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Sources of Carbohydrates:
- Gains and cereals

- Starchy vegetables

- Legumes including dried and canned varieties
- Fruit; frozen, fresh, dried and juiced.
- Dairy foods from cow/sheep/goat milks

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Function:
Carbohydrates provide the energy for the most obvious functions of our body such as moving or thinking, as well as ‘background’ functions that most of the time we do not even notice.

During digestion, carbohydrates consisting of more than one sugar get broken down into their monosaccharides by digestive enzymes, and then get directly absorbed causing a glycaemic response.

Our bodies use glucose directly as an energy source in muscle, brain and other cells. Some of the carbohydrates can't be broken down and either fermented by our gut bacteria or they transit through the gut without being changed.

Carbohydrates also play an important role in the structure and function of our cells, tissues and organs.