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.
Farlex Partner Medical Dictionary © Farlex 2012

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
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.

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
Medical Dictionary for the Health Professions and Nursing © Farlex 2012

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.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005

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
Gale Encyclopedia of Medicine. Copyright 2008 The Gale Group, Inc. All rights reserved.

car·bo·hy·drates

(CHO) (kahr-bō-hī'drāts)
Compound that includes simple sugars and macromolecular (polymeric) substances (e.g., starch, glycogen).
Medical Dictionary for the Dental Professions © Farlex 2012

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 ?
Do ketogenic diets provide metabolic benefits beyond those of moderate carbohydrate restriction, and especially for diabetes?
The results demonstrated that total carbohydrate intake did not change in the control group, but increased significantly in the plant-based diet group, both as absolute intake and as a percentage of total calories.
Complex carbohydrates are naturally rich in fiber--a nutrient found in plant foods that add bulk to the diet without adding extra calories.
"Instead, if one chooses to follow a low-carbohydrate diet, then exchanging carbohydrates for more plant-based fats and proteins might actually promote healthy ageing in the long term."
Previous trials have shown low-carbohydrate diets are beneficial for short-term weight loss, but there have been conflicting results from research on the long-term impact of carbohydrate restriction on mortality.
In addition, children with T1D throughout the country are referred to its clinics from other hospitals and the patients belong to many ethnic groups and diverse socioeconomic backgrounds enabling analysis of different factors that would affect the knowledge of carbohydrate counting.
Table-1: Equations for advanced carbohydrate counting.4-8
The study's results may confirm what many have known for a while: that instead of nixing carbohydrates altogether, more emphasis should be placed on carbohydrates that supply the most nutritional value. Foods like fruits and green vegetables are good sources of carbohydrates, whereas items such as bread and pasta should be limited.
Early research cited the maximum rate of exogenous carbohydrate oxidation to be ~1 g/min.
Ultimately, the question to be answered is "can an endurance athlete perform well while consuming a very low carbohydrate diet"?
"The most common forms of carbohydrate include pasta, rice and bread, while potatoes and other vegetables also contain carbohydrates.