Question

Enumerate the food source sand functions of the following nutrients in our body 1.carbohydrates​

Answer 1

Answer:

Carbohydrates are biomolecules that consist of carbon, oxygen and hydrogen atoms. The ratio of hydrogen and oxygen in carbohydrate is 2:1, which is similar to water.

Explanation:

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Answer 2

Carbohydrates Sources & Recommended Dietary Allowance (RDA)

Carbohydrates are the commonest source of energy in living organisms with glucose being the simplest and most easily absorbable source. Grains contain both complex and simple carbohydrates. Foods containing maximum simple sugars are fruits, sweets and soft drinks. Complex carbohydrates are present mainly in whole grains such as cereals, rice, potatoes, bran, beans, breads and pastas. The most complex carbohydrate is starch present in rice and potatoes.

Each carbohydrate unit of one gram comprises 15.8 kilojoules or 3.75 kilocalories. Proteins make up 16.8 kilojoules or four kilocalories per gram, while fats contain 37.8 kilojoules or 9 kilocalories per gram.

The World Health Organization and the Food and Agriculture Organization, jointly recommend the national dietary guidelines. They recommend that carbohydrates should give us 55 to 75 percent of the total energy requirements out of which only 10 percent should be directly from sugars or simpler carbohydrates.

Glycemic index is the measurement used to detect how quickly food glucose is absorbed, while glycemic load is ascertained by the total absorbable glucose in foods.

Glycemic index and glycemic load is used to characterize food behavior during the process of digestion. They rank carbohydrate-rich foods based on the rapidity of their effect on blood glucose levels.

The insulin index is calculated by the effect of various foods, such as glucose or starch, and some amino acids in food, on blood insulin levels.

Grains and sugars that increase the insulin levels of the blood curb other essential hormones like glucagon and growth hormone. These two hormones play an important role in muscle development and the metabolism of fat and sugar.

White Bread 69

Whole Wheat Bread 72

Pasta 38

Puffed Rice 90

Shredded Wheat 70

Cornflakes 83

Oatmeal 53

Brown Rice 66

White Rice 72

Mashed Potatoes 72

Fructose. 22

Glucose 100

Honey 91

Refined Sugar 64

Corn chips 72

Oatmeal cookies 57

Potato chips. 56

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