HPED 2507 Lecture 16: 5 CHO 2
28 Oct 2018
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Carbohydrates part 2 : food sources, added sugar and. Grains and grain products: contain complex carbs and some simple sugars, mostly starch, recommendations, half of grain servings are whole grains, low fat and sugar. Some vegetables (e. g. , starchy or sweet like potatoes, carrots) contain starch. Other vegetables contain minimal cho per serving. Limit juice intake to increase fibre intake. Animal products contain no carbohydrate or fibre. Good sources of soluble or viscous fibre limited blood sugar response because of high fibre content. What about added sugar: estimate canadians consumed 26 tsp sugar per day in 2004, ~4 g cho/ tsp sweet e. g. sugar, honey, syrup, provide energy but no other nutrients, decrease nutrient density and increase energy density. Health problems attributed to sugar: promote and maintain obesity, cause and aggravate diabetes increase risk of heart disease, cause behavior changes in children and adults, cause dental decay and gum disease.
