Carbohydrate Nutrition covers the nutritional functionality of foods needed to address the metabolic disease epidemic. The source and structure of carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose are introduced, as is their function in the small intestine and colon. Nutrition researchers, food scientists, food chemists, and those studying and researching related topics will benefit from this book and can apply their learnings to the design of foods with better carbohydrate nutrition.

• Presents a holistic view of the structure-function of common carbohydrates in both the upper and lower gastrointestinal tracts
• Contains the sources and structures of common food carbohydrates
• Explains the rate, extent, and location of digestion and absorption for glycemic starch and dietary fibers
• Highlights physiological responses and beneficial health effects of food carbohydrates