Nutrition: Carbohydrates, Starch, Sugars and Fiber

Carbohydrates (CHO)

Organic compounds consisting of sugars, starches, and fibers, used by the body for energy.

Monosaccharides

Single sugar molecules, such as glucose, fructose, and galactose.

Disaccharides

Carbohydrates formed by the combination of two monosaccharides, such as maltose, sucrose, and lactose.

Polysaccharides

Large carbohydrate molecules made up of chains of monosaccharides. Examples include starch and fiber.

Glycogen

Storage form of glucose in animals, highly branched chains of glucose.

Starch

The main storage form of glucose in plants, consisting of long chains that can be branched or unbranched.

Fibre

Non-digestible carbohydrates that provide structural support in plants, not broken down in digestion.

Lactose intolerance

A condition where the body cannot digest lactose due to decreased levels of the enzyme lactase.

Hypoglycemia

A state of having a blood glucose level that is lower than normal, leading to symptoms like weakness and anxiety.

Glycemic Index

A measure of how quickly food raises blood glucose levels, relative to a reference food.

Fermentable carbohydrates

Type of carbohydrates that can be fermented by the gut microbiota, potentially leading to gas and bloating.

Low FODMAP diet

A dietary approach recommended for managing IBS that involves restricting certain types of fermentable carbs.

SCFA (Short Chain Fatty Acids)

Fatty acids produced by the fermentation of non-digestible carbohydrates in the gut.

Gluconeogenesis

The process of producing glucose from non-carbohydrate precursors, especially during fasting.

Insulin

A hormone that helps regulate blood glucose levels by facilitating glucose uptake into cells.

Type 1 Diabetes Mellitus

A form of diabetes characterized by little to no insulin production due to autoimmune destruction of insulin-producing cells.

Type 2 Diabetes Mellitus

A form of diabetes that typically develops in adults and is associated with insulin resistance and obesity.

Soluble fibre

Type of dietary fibre that dissolves in water and can be fermented in the colon, slowing digestion.

Insoluble fibre

Type of dietary fibre that does not dissolve in water, helps with stool bulk and transit time.

Added sugars

Sugars that are added to foods during processing or preparation, which can contribute to various health issues.

High Fructose Corn Syrup

A sweetener made from corn that contains high levels of fructose and is associated with increased obesity risk.

Double burden of malnutrition

A phenomenon where individuals experience both undernutrition (nutrient deficiencies) and overnutrition (obesity).

Functional fibres

Fibre added to foods for health benefits that are not digestible by human enzymes.

Energy-dense foods

Foods that are high in calories but low in nutrients.

Recommended dietary intake

Guidelines suggesting the optimal amounts of nutrients, such as carbohydrates and fibre, for health.