Rates are based on those published by the European Central Bank. Please note that these rates are indicative and may differ from those used to calculate prices on our site. If purchasing in GBP, EUR or USD on our site the rates listed on the product pages will be what is used at checkout.
Price is per online user. Applicable EU VAT is added.
Carbohydrates are the most widely consumed macronutrient, and this course helps you navigate their role in the diet, including their characteristics and structure, current recommended intakes and good sources of carbohydrates and fibre. You will also uncover the concept of Glycaemic Index (GI) and Glycaemic Load, including health consequences of high GI/GL foods and good examples.
Once you complete this course you will be able to:
o Describe the dietary role of carbohydrate
o State current recommendations for carbohydrate in relation to total energy
o State the potential energy content of carbohydrate in calories per gram
o List good sources of carbohydrate and fibre
o Describe the characteristics of simple and complex carbohydrates
o Describe the characteristics of soluble and insoluble fibre
o Explain the concept of the Glycaemic Index (GI) and Glycaemic Load (GL) of carbohydrates
o Discuss the health consequences of a diet high in high GI/GL foods
o Give example of low, medium and high GI and GL food
o Identify any health risks associated with under consumption of carbohydrate
For multiple purchase discounts or to find out if discounts are available on mixed course purchases please phone a customer advisor on 0844 854 9218.
The most straight forward method of payment is to select the number of users you require and add the product to your shopping cart by selecting Add to Cart. You will then be able to make payment using most credit and debit cards or a Paypal account. If you would like to pay by BACs transfer or by invoice please contact a customer advisor on 0844 854 9218 or email firstname.lastname@example.org.
Please note that there may be similar courses available with immediate access elsewhere on our site.
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