Skip Navigation LinksHome > May/June 2012 - Volume 47 - Issue 3 > The Science of Sugars, Part I: A Closer Look at Sugars
Nutrition Today:
doi: 10.1097/NT.0b013e3182435de8
Continuing Education

The Science of Sugars, Part I: A Closer Look at Sugars

Schorin, Marilyn D. PhD, RD, FADA; Sollid, Kris RD; Edge, Marianne Smith MS, RD, LD, FADA; Bouchoux, Ann MSW

Continued Education
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Abstract

As carbohydrates, sugars play many important roles in our food. They are a source of calories and, in addition to sweetening, perform many essential technical functions both in processed foods and in foods prepared in the home. However, the complex terminology used to describe sugars can be confusing. Communications regarding the definitions of various sugars, the role of sugars in our food and health, and the methods used to measure sugar consumption would be enhanced among regulators, scientists, manufacturers, health professionals, and consumers if commonly accepted definitions were harmonized.

© 2012 Lippincott Williams & Wilkins, Inc.

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