GLOSSARY

Carbohydrate Source Comparison Table

Selected Health Canada 2008 food-composition examples, per the stated edible portion in grams. Values are historical reference averages, not current brand labels; preparation and rounding matter.

Dietary Carbohydrate refers to carbohydrate consumed in foods and drinks. The term identifies dietary origin; sugars, starch and fibre components still need to be distinguished according to the definition and purpose of the assessment.

Most foods provide several nutrients together. Lentils, for example, contain carbohydrate and fibre as well as protein, while milk can provide protein and calcium. Assigning each food to just one nutrient therefore simplifies its actual composition.

Digestive enzymes convert many digestible carbohydrates into smaller sugars and ultimately absorbable monosaccharides. A single-unit sugar does not need a bond between sugar units to be split before absorption, but its uptake still has limits and specific conditions. Digestion, absorption and muscle utilisation are related but distinct steps.