DIETARY CARBOHYDRATE AND HOW TO INCREASE IT
Summary of main points.
• A low-fat diet has an automatically high percentage of carbohydrate.
• Carbohydrate is most simply classified as either sugar, starch or fibre.
• More complex classifications are currently being developed.
• A high-carbohydrate intake has not been linked to obesity in populations.
• A reduction in sugar consumption may be wise for some individuals.
• Client education should involve:
— assessment of dietary carbohydrate intake and its specific components; sugar, starch and fibre
— recommended food selection for increasing dietary fibre
— information on how to read food labels and ingredient lists
— explanation of nutritional claims about carbohydrate in food
Until recently, carbohydrates have drawn far less scientific attention than dietary fat. Now there is ample evidence to show that specific components of carbohydrate are beneficial for both health and body fat management. In percentage terms, carbohydrate will replace fat in the diet if a lower-fat eating plan is adopted.
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