A Paper Presentation on Reducing Sugar and Sugar-Free Food Preservation [Large Print]

By Georgia Churchill

Only in recent years has the amount of sugar consumed in the American diet been questioned. About half of the total energy consumed in the average U.S. diet is from carbohydrate. The most common carbohydrates are sugar and starch. About one third of our total consumption of carbohydrates is sugar (sucrose). Based on extensive studies on the roles of fat in human nutrition, health professionals recommend a reduction in total fat intake. With less fat in the diet, an increase in carbohydrate is recommended to balance energy needs. This increase is for more complex carbohydrates (starch and fiber) rather than sugar. These recommendations are stated in the Dietary Guidelines published in 1990 by U.S. Departments of Agriculture and Health and Human Services:
Eat a variety of foods
Maintain healthy weight
Choose a diet low in fat, saturated fat, and cholesterol
Choose a diet with plenty of vegetables, fruits, and grain products
Use sugars only in moderation
Use salt and sodium only in moderation
If you drink alcoholic beverages, do so in moderatio

• Format: Paperback
• Large Print: Yes
• Language: English
• ISBN: B0BJKWGGK5
• ISBN13: 9798358782600
• Release Date: October 2022
• Publisher: Independently Published
• Length: 58 Pages
• Weight: 0.20 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"