Carbohydrates

Nancy J. Gal andWendy Dahl

Maintaining a consistent carbohydrate intake throughout the day is an effective meal-planning method to help maintain your target blood glucose levels. Foods that contain carbohydrates have the greatest effect on blood glucose levels compared to foods that contain primarily protein or fat.

Cassie Rowe, Jamila R. Lepore, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Nancy J. Gal, Amanda L. Ford, Amanda L. Ford, andWendy Dahl

Carbohydrate, fat, and protein are the three nutrients that provide energy (calories). However, carbohydrate from starch and sugars is our main and most important source of energy. During digestion, starch is broken down to sugar (glucose). Carbohydrate in the form of glucose provides energy to cells, tissues, and organs to carry out daily activities. Some glucose is stored in the liver and muscle cells for later use when required. Children need carbohydrate for growth, and adults need carbohydrate to maintain their weight.

Rebecca M. Mendes, Ana I. Matheu, Isabella M. Vigre, Rebecca M. Mendes, Jeanette Andrade, andJuan E. Andrade Laborde

Starch is a type of complex carbohydrate considered an integral part of diets around the world. While it is best known for providing energy, its source and structure can influence other health outcomes. This publication explains the benefits of resistant starch (RS), a type of starch that acts like dietary fiber and supports diets aimed at reducing the risk of chronic diseases. This publication is intended for Extension educators and nutrition professionals interested in understanding how different types of starch affect digestion and health.