EDGU1003 - tutorial 14 by

Structure

ejon5031 — 2021-08-19 04:16:16 UTC

ejon5031 — 2021-08-19 04:17:09 UTC

- Carbohydrate should intake 45-65% of Daily Calories
- 220-320g/day (Actual 45%)

ejon5031 — 2021-08-19 04:17:20 UTC

There are low, medium and high GI carbohydrates. Low GI carbs, 55 < such as fruits and veggies breakdown slowly, releasing glucose into the blood stream slowly and therefore provide prolonged energy.
Medium GI carbohydrates, 55 - 70 GI such as basmati rice, wholemeal bread breakdown and increase the presence of glucose into the bloodstream at a faster rate than low GI foods
High GI > 70 foods such as potatoes, white bread and short grain rice provide a short and sharp rise in blood sugar levels

yahn46441 — 2021-08-19 04:17:31 UTC

ejon5031 — 2021-08-19 04:17:40 UTC

The brain is the only carbohydrate-dependent organ in the body
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% carbohydrate
Common myth: carbs only come from grains such as bread and pasts. Carbs actually can come from a range of sources including fruits and vegetables

ejon5031 — 2021-08-19 04:22:59 UTC

Carbohydrates are one of the three macronutrients in our diet with their main function being to provide energy to the body

Carbohydrates are made of building blocks of sugars, and can be classified according to how many sugar units are combined in their molecule
5 primary functions: energy production, energy storage, building macromolecules, sparing protein, and assisting in lipid metabolism

2021-08-19 04:23:10 UTC

There are three main types of carbohydrates:

Sugar. Sugar is the simplest form of carbohydrate and occurs naturally in some foods, including fruits, vegetables, milk and milk products. Types of sugar include fruit sugar (fructose), table sugar (sucrose) and milk sugar (lactose).
Starch. Starch is a complex carbohydrate, meaning it is made of many sugar units bonded together. Starch occurs naturally in vegetables, grains, and cooked dry beans and peas.
Fiber. Fiber also is a complex carbohydrate. It occurs naturally in fruits, vegetables, whole grains, and cooked dry beans and peas.

ejon5031 — 2021-08-19 04:33:45 UTC

Complex carbohydrates are present in foods such as bread and pasta vs. simple carbohydrates are in foods such as table sugar and syrups
Complex carbohydrates contain longer chains of sugar molecules than simple carbohydrates. The body converts these sugar molecules into glucose, which it uses for energy. As complex carbohydrates have longer chains, they take longer to break down and provide more lasting energy in the body than simple carbohydrates.

2021-08-19 04:36:38 UTC

yahn46441 — 2021-08-19 04:38:23 UTC

ejon5031 — 2021-08-19 04:45:10 UTC