Carbohydrates: Quality and Quantity

This document discusses the quality and quantity of carbohydrates, including their nutritional value and impact on blood glucose levels. It explains the glycaemic index and factors that affect it. The plate method is introduced as a visual tool for portion control, and recommended servings for non-starch vegetables, carbohydrates, and protein are provided. Strategies for regulating carbohydrate intake are also listed. References are included.