MeSH

Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio and Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)

Year introduced: 1964

A diet rich in DIETARY CARBOHYDRATES.

Year introduced: 2017

Non-digestible food ingredients mostly of a carbohydrate base that improve human health by selectively stimulating the growth and/or activity of existing BACTERIA in the COLON.

Year introduced: 2010

A diet that contains limited amounts of CARBOHYDRATES. This is in distinction to a regular DIET.

Year introduced: 2006

A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings.

Year introduced: 2003

An inhibitor of ALPHA-GLUCOSIDASES that retards the digestion and absorption of DIETARY CARBOHYDRATES in the SMALL INTESTINE.

Year introduced: 2000

Sucrose present in the diet. It is added to food and drinks as a sweetener.

Year introduced: 1997

A class of organic compounds composed of carbon, hydrogen, and oxygen in a ratio of Cn(H2O)n. The largest class of organic compounds, including STARCH; GLYCOGEN; CELLULOSE; POLYSACCHARIDES; and simple MONOSACCHARIDES.

Year introduced: /metabolism was CARBOHYDRATE METABOLISM 1963-1965

MONOSACCHARIDES and DISACCHARIDES present in food, such as those present in fruits and vegetables and milk products, or those added to food such as DIETARY SUCROSE (table sugar) or HIGH FRUCTOSE CORN SYRUP.

Year introduced: 2018