Carbohydrates in human nutrition. (FAO Food and Nutrition Paper - 66)

Table of Contents

Report of a Joint FAO/WHO Expert Consultation
Rome, 14-18 April 1997

Reprinted 1998

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Table of Contents







Chapter 1 - The role of carbohydrates in nutrition

Availability and consumption

Chapter 2 - The role of carbohydrates in maintenance of health

Carbohydrates in the diet
Energy balance
Physical activity
Carbohydrate and behaviour
Carbohydrate through the life cycle

Chapter 3 - Dietary carbohydrate and disease

Non-insulin dependent diabetes mellitus (NIDDM)
Cardiovascular disease
Gastrointestinal diseases other than cancer
Dental caries
Other conditions

Chapter 4 - The role of the glycemic index in food choice

Definition of glycemic index (GI)
Factors influencing the blood glucose responses of foods
Calculation of glycemic index of meals or diets
Practical application of the glycemic index
Physiologic and therapeutic effects of low glycemic index foods

Chapter 5 - Goals and guidelines for carbohydrate food choices

Rationale and framework
Principles of carbohydrate food choices
Carbohydrate nutrient and food goals
Translation from carbohydrate nutrients to foods
Considerations for target audiences

Chapter 6 - Recommendations


Annex 1 - Intake of carbohydrate and its components

References cited in the foregoing table

Annex 2 - Background information

Global trends in production and consumption of carbohydrate foods
Dietary carbohydrate composition
Dietary Fibre and Resistant Starch Analysis
Effects of Food Processing on Dietary Carbohydrates
Digestion, absorption and energy value of carbohydrates
Physiological Effects of Dietary Fibre
Carbohydrate Food Intake and Energy Balance
The Role of Carbohydrates in Exercise and Physical Performance
Sugar and Human Behaviour
Carbohydrates and Non-communicable Diseases