STARCH EQUIVALENT Meaning and
Definition
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Starch equivalent refers to a numerical representation of the amount of starch contained in a food item or consumed as part of a diet, relative to its effect on blood sugar levels. It is a term commonly used in the context of nutritional analysis, particularly for individuals managing conditions such as diabetes or following specific dietary guidelines.
The starch equivalent value of a food item is determined by calculating the quantity of available carbohydrates present in the item, excluding dietary fiber and sugar alcohols, and then converting it into a standardized measure of starch. This conversion allows for a more accurate comparison of the potential impact of different foods on blood glucose levels.
By expressing the carbohydrate content as a starch equivalent, individuals can better monitor and regulate their carbohydrate intake, particularly if they need to manage their blood sugar levels. It enables a more systematic and precise approach to dietary planning, ensuring that the quantity and quality of carbohydrates consumed align with individual needs and health goals.
The concept of starch equivalent is widely recognized and used in the field of nutrition, especially in diabetic meal planning and glycemic control. It allows for better coordination between healthcare professionals, nutritionists, and individuals, fostering a clearer understanding of the impact of food choices on blood glucose levels and overall health.
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The amount of oxygen consumed in the combustion of a given weight of fat as compared with that consumed in the combustion of an equal weight of starch; the figure is about 2.38, that for starch being one.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for STARCH EQUIVALENT
- atarch equivalent
- ztarch equivalent
- xtarch equivalent
- dtarch equivalent
- etarch equivalent
- wtarch equivalent
- srarch equivalent
- sfarch equivalent
- sgarch equivalent
- syarch equivalent
- s6arch equivalent
- s5arch equivalent
- stzrch equivalent
- stsrch equivalent
- stwrch equivalent
- stqrch equivalent
- staech equivalent
- stadch equivalent
- stafch equivalent
- statch equivalent
Etymology of STARCH EQUIVALENT
The term "starch equivalent" does not have a specific etymology, as it is a technical phrase rather than a word with a historical development. However, it can be broken down to understand the meanings of its components.
First, "starch" comes from the Old English word "stercan" or "stearc", which referred to stiffened or stiffening material. Starch, as we know it today, is a carbohydrate substance extracted from plants such as wheat or corn. It is commonly used in cooking and as a thickening agent.
Second, "equivalent" comes from the Latin word "aequivalentem", which means "of equal worth or value". In the context of "starch equivalent", it refers to a substance or quantity that has the same effect or function as starch.
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