Carbohydrates in Human Nutrition: Report of a Joint FAO/WHO Expert Consultation, Rome, 14-18 April 1997Food & Agriculture Org., 1998年1月1日 - 140页 In their efforts to improve nutrition, the Food and Agriculture Organization of the United Nations and the World Health Organization periodically convene expert consultations to provide advice to developing and developed countries. A primary objective of these consultations is the review of the state of knowledge on the role of various nutrients in the human diet, and the formulation of practical recommendations. The latest in a series of expert reports on nutrients, Carbohydrates in human nutrition gives the report and recommendations of a joint expert consultation on this subject which was held in Rome from April 14 to 18, 1997. Key factors that may influence consumption, health, food production and processing, food marketing and labelling are discussed. The report makes recommendations about terminology and a classification scheme for dietary carbohydrates; an energy value for dietary fibre; the minimum dietary energy intake from carbohydrates; the consumption of carbohydrate-rich foods with emphasis on traditional foods; the use of the glycemic index. An extensive bibliography is included. |
常见术语和短语
absorption American Journal amount of carbohydrate amylopectin amylose AOAC associated bacteria beans blood glucose body weight cancer carbohydrate carbohydrate foods carbohydrate intake carbohydrate-containing foods caries cellulose cereals Clinical Nutrition colon components composition consumed consumption decreased developed countries diabetes dietary carbohydrate dietary fibre digestion disaccharides disease effects energy balance energy intake Englyst enzymes factors fatty acids fermentation food intake food products fructo-oligosaccharides fructose fruit g g g gelatinization glycemic index glycogen Hemicelluloses high carbohydrate diet hydrolysis important increased insoluble insulin intakes of carbohydrate Journal of Clinical lactose lignin low glycemic index macronutrient Maillard reactions maize major meal metabolism methods modified starches monosaccharide muscle glycogen non-starch polysaccharides nutrients obesity occurs oligosaccharides oxidation physical activity physiological potatoes processing protein recommended reduce resistant starch retrograded rice risk root crops satiety small intestine soluble sources starch granules studies sucrose sugar surveys sweeteners total energy vegetables wheat