Carbohydrate dietary requirement

In the fed state, when there is abundant protein and carbohydrate, dietary protein is hydrolyzed to amino acids. Those amino acids not required for protein synthesis are converted to 2-oxoacids by the aminotransferases. The 2-oxoacids are then converted into lipids and carbohydrate for storage. Glutamate dehydrogenase catalyzes the formation of ammonia from the excess amino groups derived from the amino acids this ammonia is excreted as urea. 

The dietary requirement for thiamine is proportional to the caloric intake of the diet and ranges from 1.0 - 1.5 mg/day for normal adults. If the carbohydrate content of the diet is excessive then an increased thiamine intake will be required. Requirement is increased in pregnancy and lactation. It also depends of intestinal s)mthesis and absorption and fat content of diet (increased Pyruvate). 

Carbohydrate nutrition is different in nature from the nutrition of amino acids, fats, vitamins, and minerals. Humans have no dietary requirement for any specific type of carbohydrate. All carbohydrates of the body can be synthesized from dietary glucose or fructose, the major sugars in the diet. The body stores sugar in the form of glycogen, a polysaccharide composed of glucose units. 

Additionally, dextrin has been used as a source of carbohydrate by people with special dietary requirements because it has a low electrolyte content and is free of lactose and sucrose. ... 

Dietary lipid consists mostly of triacylglycerol from plant and animal sources. It supplies about 45% of the energy in a typical Western diet. Except for the essential polyene fatty acids (Chapter 18), the dietary requirement for lipid can be met by carbohydrate or protein. However, the Eskimo has a satisfactory diet consisting of 80-90% lipid. Digestion of triacylglycerol is discussed in Chapter 12. A... 

No specific carbohydrates have been identified as dietary requirements. Carbohydrates can be synthesized from amino acids, and we can convert one type... 

The dietary requirements for carbohydrates and fats are less exacting than those for proteins. Fats and carbohydrates form the main energy sources in a typical avian diet, and although protein can also be an energy source, this only occurs in situations in which it is present in excess or where there is a shortage of fat and/or carbohydrate. The energy yields of the major nutrients, as determined by bomb calorimetry, are carbohydrate (17.15 kj/g), protein (22.59 kj/g) and fat (38.91 kJ/g). The actual amount of energy obtainable from these nutrients by birds is somewhat less, as this would require each of the nutrients to be absorbed by the gut with 100% efficiency. Both fats and carbohydrate can be fully... 

The domestic fowl, and probably many other birds too, are able to grow normally on a diet free of carbohydrates provided sufficient triglycerides are provided as a source of energy (Scott et ah, 1982). The dietary requirement for fat differs from that of carbohydrate in that it can be reduced to a low level... 

The reserve composition of some seeds are shown in Table 2.1 more details may be found in Crocker and Barton [2] and the references therein. It should be realized, however, that no definite values for any particular species can be given since considerable variation may result from environmental conditions experienced by the mother plant during seed development or from genetic factors. The composition of seeds can of course be modified by breeding much effort has been and is still expended by plant breeders to produce seeds with more desirable contents of carbohydrate, lipids or protein to suit human and animal dietary requirements. 

Hundreds of thousands of food products are available in the United States, courtesy of a multibillion-doUar-a-year industry. The Nutrition Labeling and Education Act of 1990 (NLEA) requires food manufacturers to list amounts of total fat, saturated fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron in each serving of their products. Total Calories and Calories from fat must also be listed, as well as the ingredients. Food labels include the amount per serving of each nutrient (except vitamins and minerals) and the amount of each nutrient as a percentage of a daily value based on a 2000-Calorie diet. 

Fat is needed in human nutrition for growth and replacement of tissues, for certain lipid secretions, and as a source of energy. The optimal level of fat in the diet is not known, and since fat may be formed from carbohydrate or protein, no definite requirement can be formulated. Fat increases the palatability of the diet and also reduces the bulk, since the energy value of fat is more than twice that of an equivalent amount of protein or carbohydrate. Dietary fat also acts as a carrier for the fat-soluble vitamins. 

Matrix Components The term matrix component refers to the constituents in the material aside from those being determined, which are denoted as analyte. Clearly, what is a matrix component to one analyst may be an analyte to another. Thus, in one hand for the case of analyses for elemental content, components such as dietary fibre, ash, protein, fat, and carbohydrate are classified as matrix components and are used to define the nature of the material. On the other hand, reference values are required to monitor the quality of determinations of these nutritionally significant matrix components. Hence, there is a challenging immediate need for certified values for dietary fibre, ash, protein, fat, and carbohydrate. Concomitantly, these values must be accompanied by scientifically sound definitions (e.g. total soluble dietary fibre, total sulpha-ted ash, total unsaturated fat, polyunsaturated fat, individual lipids, simple sugars, and complex carbohydrates). 

When AAD is mild, the best first step is to discontinue the inciting antibiotics. Most cases will resolve spontaneously. Some advocate restriction of dietary carbohydrate as well [60], More serious cases require specific therapy against the pathogen. Antidiarrheals and opiates should be avoided. 

The most important biological function of carbohydrates is to provide energy. Most current dietary recommendations suggest that about 55% of total caloric requirements be provided by carbohydrates. 

The fat content of the US diet has increased very substantially over the past few decades. Currently more than 40% of dietary calories are consumed in the form of fat. This can easily lead to weight gain. The energy required for conversion of dietary fat to fat in adipose tissue involves the loss of only 3% of the calories in the dietary fat. In contrast, the energy requirement for conversion of dietary carbohydrate to fat in adipose tissue involves the loss of 23% of the calories in the dietary carbohydrate. Clearly, dietary fat is a great source of body fat. 

Every patient with diabetes requires some form of dietary assessment, and often therapy. This is important to allocate the relative amounts of energy derived from carbohydrate, protein and fat of total recommended daily calories in proportion to the patient s body weight and height and daily requirements, while avoiding atherogenic diets. Diets with high carbohydrate content (50-60%), low fat (30-35%) and adequate protein (10-15%) is recommended. Fibre-rich foods are preferable. The use of non-nutritive sweeteners (saccharin, aspartame, ace-sulfame K and sucralose) are acceptable. Alcohol intake should be assessed since excess consumption... 

Relevance to potatoes Potatoes have thin cell walls so are not rich in NSPs. They are a valuable source of carbohydrate energy, but would not on their own provide enough dietary fiber to meet daily requirements. Increasing RS levels partially compensates for the low dietary fiber content of potatoes. 

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