carbohydrates


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car·bo·hy·drates (CHO),

(kar'bō-hī'drāts),
Class name for the aldehydic or ketonic derivatives of polyhydric alcohols, the name being derived from the fact that the most common monomeric examples of such compounds have formulas that may be written as Cn(H2O)n (for example, glucose, C6(H2O)6); although they are not true hydrates and the name is, in that sense, a misnomer. The group includes compounds with relatively small molecules, such as the simple sugars (monosaccharides, disaccharides, etc.), as well as macromolecular (polymeric) substances such as starch, glycogen, and cellulose. The carbohydrates most typical of the class contain carbon, hydrogen, and oxygen only, but carbohydrate metabolic intermediates in tissues also contain phosphorus. See: saccharide.

food group

Nutrition A family of foods in the diet. See Balanced diet, Essential dietary component, Food pyramid, Four food groups, Mineral, Vitamin.
Food groups
Carbohydrates Bread, cereal, rice, oats, pastas
Citrus fruits Grapefruits, lemons, melon, oranges, papaya, strawberries, tomatoes
Dairy products Cheese, milk, yoghurt
Fats Butter, margarine, fish or vegetable oil, animal fat
Green/yellow vegetables Brussel sprouts, cabbage, carrots, celery, green beans, kale, spinach
High protein foods Eggs, fish, legumes, meat, nuts, poultry
Other fruits & vegetables Apples, bananas, grapes, pineapples; beets, potatoes
Yellow vegetables Carrots, corn, cauliflower

car·bo·hy·drates

(CHO) (kahr'bō-hī'drāts)
Class name for the aldehydic or ketonic derivatives of polyhydric alcohols. Most such compounds have formulas that may be written Cn(H2O)n, although they are not true hydrates. The group includes simple sugars (monosaccharides, disaccharides), as well as macromolecular (polymeric) substances such as starch, glycogen, and cellulose polysaccharides.
See also: saccharides

carbohydrates

Compounds of carbon, oxygen and hydrogen forming an important part of the diet and contributing mainly energy. They include sugars, starches and celluloses and are structurally classified into three groups—monosaccharides, disaccharides and polysaccharides. Starches and celluloses are polysaccharides.

Carbohydrates

Compounds, such as cellulose, sugar, and starch, that contain only carbon, hydrogen, and oxygen, and are a major part of the diets of people and other animals.
Mentioned in: Laxatives

carbohydrates

saccharides Cn(H2O)n, e.g. glucose C6(H2O)6, sucrose C12(H2O)12; some are simple molecules (e.g. monosaccharides), others form complex macromolecules (e.g. glycogen)

car·bo·hy·drates

(CHO) (kahr-bō-hī'drāts)
Compound that includes simple sugars and macromolecular (polymeric) substances (e.g., starch, glycogen).

carbohydrates,

n.pl a group of organic compounds with the class name saccharides, which are the aldehydric or ketonic derivatives of polyhydric alcohols. Ones such as sugar, starch, cellulose, and gum are generally synthesized by green plants. They constitute the main energy source in the diet and are classified as mono-, di-, tri-, and polysaccharides.

Patient discussion about carbohydrates

Q. What are carbohydrates and where they are found and what is their nutritional value?

A. You got it.

More discussions about carbohydrates
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References in periodicals archive ?
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Those in the low-fat group received counseling about restricting fat, cholesterol, and total calories; the low-carbohydrate group received counseling about restricting carbohydrates but not calories.
Weight loss is a toss up between low carb, low fat: at 1-year follow-up, low-carbohydrate group reduced carbs by 52%; low-fat dieters lowered average caloric intake to 1,822
The worldwide low carbohydrate diet craze is still growing, and Ian's Natural Foods, Revere, Massachusetts, USA, has responded by adding two low carbohydrate pizzas to its lineup of all natural frozen food products.
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None of the manufacturers of these low and moderate carbohydrate snack foods have the data to support the claim that their products do keep after-meal insulin levels low;" maintains Steven Hertzler, assistant professor of medical dietetics in the School of Allied Medical Professions.
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In some, subjects were put on "ad libitum" diets, meaning they were allowed to eat as much as they wanted as long as they consumed fat, protein, and carbohydrates in the directed proportions.
Big fat fake: the Atkins diet controversy and the sorry state of science journalism
When people eat simple carbohydrates, a gland called the pancreas secretes insulin--a hormone that helps muscle cells absorb sugar.
Zits: diet

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