carbohydrates


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carbohydrates

(ˌkɑːbəʊˈhaɪdreɪts)
pl n
foods which contain carbohydrate

carbohydrates

1. Compounds composed of carbon, hydrogen, and oxygen. Some are energy-rich (e.g. glucose, starch); others are structural (e.g. cellulose).
2. Organic compounds containing carbon, hydrogen, and oxygen. They include starches, sugars, and cellulose. Carbohydrate foods provide energy. See disaccharides, monosaccharides, polysaccharides.
Translations
References in classic literature ?
He studied the composition of food-stuffs, and knew exactly how many proteids and carbohydrates his body needed; and by scientific chewing he said that he tripled the value of all he ate, so that it cost him eleven cents a day.
Starchy carbohydrates are often high in fibre and low in fat.
Nutrition for endurance athletes has long been centered on carbohydrate consumption.
Is cutting carbohydrates really a magic weight-loss formula?
The increase in obesity in the United States over last 30 years parallels an increase in carbohydrate consumption over the same time period, data from the National Health and Nutrition Examination Survey (NHANES) show.
Weight loss also improves dyslipidemia, mainly in people who have not already limited carbohydrates.
Although the three meals tasted similar and had the same number of calories, each meal offered a proportion of calories from protein, carbohydrates, and fat.
That said, refined carbohydrates in large amounts can have other effects, such as causing many people to feel an energy surge at lunchtime followed by lethargy in the afternoon.
Should we be eating more protein, more carbohydrate, or more unsaturated fat?
When these carbohydrates are consumed, digested, and absorbed by livestock, the energy in them is released and captured during animal metabolism.
Carbohydrates, or "carbs," are one of the three macronutrients that provide calories, the others being protein and fat.
Carbohydrates provide the body with energy during resistance training and cardiovascular activity.