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The New Zealand Railways Magazine, Volume 11, Issue 5 (August 1, 1936)

Carbohydrates

Carbohydrates.

These are the sugary and starchy foods. They are of vegetable origin, and constitute the chief part of a normal diet. They occur chiefly in bread, potatoes, and cereals, and to a lesser extent in fruit and vegetables. Sugar occurs as cane sugar, jams, honey, treacle, and in jellies, cakes and biscuits. They, in conjunction with the fats, are the chief providers of heat and energy for the body, but they do not enter into the building of the body tissues. They are quickly digested and absorbed, and during activity are as quickly burned up to provide the required heat and energy. This explains why one so quickly feels hungry after partaking of a meal consisting of carbohydrates only. In the process of digestion, they are converted into a sugary substance, and as such, are stored in the liver and muscles until required.