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Dietary Carbohydrate in Human Nutrition
The terminology used to describe dietary carbohydrate be standardized with carbohydrates classified primarily by molecular size (degree of polymerization) into Monosaccharides, Disaccharides, and Polysaccharides. Carbohydrate foods provide more than energy alone.
An optimum diet of at least 55 percent of total energy from a variety of carbohydrate sources for all ages, except for children under two years. Excessive intakes of sugars, which compromise micronutrient density, should be avoided. There is no evidence of a direct involvement of sucrose, other sugars and starch in the etiology of lifestyle-related diseases.
A key area of research in the hunt for ways of preventing excess weight gain is the attempt to find out what brings about satiation and satiety. This has led to studies of diets where the proportions of carbohydrate and fat are manipulated to provide high-carbohydrate or high-fat meals, and their respective impacts on energy balance are examined.