J. L. Slavin

Carbohydrates provide energy to cells in the body and dietary fiber. Dietary guidance supports consumption of carbohydrate-rich foods (e.g., whole grains, vegetables, pulses, fruits, dairy products) and recommendations for dietary fiber intake.

DOI: https://doi.org/10.1094/CFW-63-3-0096

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B. O. Schneeman¹

To understand the contribution of dietary fiber to carbohydrate quality, it is useful to examine the definition of dietary fiber, how that definition has evolved, and what is currently accepted in recommendations for fiber intake by humans.

DOI: https://doi.org/10.1094/CFW-63-3-0099

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Chris J. Seal^1,2 and Frank Thielecke³

Cereals are staple foods in many diets and are essential sources of carbohydrate energy, protein, dietary fiber, phytochemicals, and micronutrients. Retaining these components in whole grain foods improves diet quality and provides health benefits.

DOI: https://doi.org/10.1094/CFW-63-3-0103

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Luc Tappy¹

Dietary sugars are naturally present in fruits, vegetables, and natural syrups or are added to foods. The quality of sugar-containing foods should be assessed based on their sugar content and overall energy, dietary fiber, and micronutrient contents.

DOI: https://doi.org/10.1094/CFW-63-3-0107

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Chris Seal and Kathy Wiemer

DOI: https://doi.org/10.1094/CFW-63-3-0095

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Ndegwa H. Maina¹ and Kati Katina²

DOI: https://doi.org/10.1094/CFW-63-3-0114

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Allison Dostal Webster¹ and Kris Sollid²

DOI: https://doi.org/10.1094/CFW-63-3-0116

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DOI: https://doi.org/10.1094/CFW-63-3-0119

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Larisa Cato,¹ Gary G. Hou,² and Hideki Okusu³

DOI: https://doi.org/10.1094/CFW-63-3-0120

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AACC International Chemical Leavening Committee

DOI: https://doi.org/10.1094/CFW-63-3-0123

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DOI: https://doi.org/10.1094/CFW-63-3-0124

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DOI: https://doi.org/10.1094/CFW-63-3-0125

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DOI: https://doi.org/10.1094/CFW-63-3-0126

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DOI: https://doi.org/10.1094/CFW-63-3-0127

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