Editing Carbohydrate (section)

==Terminology==
In [[scientific literature]], the term "carbohydrate" has many synonyms, like "sugar" (in the broad sense), "saccharide", "ose",<ref name="avenas"/> "glucide",<ref>{{cite book | vauthors = Fearon WF | year = 1949 | title = Introduction to Biochemistry | edition = 2nd | location = London | publisher = Heinemann | url = https://books.google.com/books?id=YkOaBQAAQBAJ | isbn = 978-1483225395 | access-date = November 30, 2017 | archive-date = July 27, 2020 | archive-url = https://web.archive.org/web/20200727175530/https://books.google.com/books?id=YkOaBQAAQBAJ | url-status = live }}</ref> "hydrate of carbon" or "[[Hydroxy group|polyhydroxy]] compounds with [[aldehyde]] or [[ketone]]". Some of these terms, especially "carbohydrate" and "sugar", are also used with other meanings.

In [[food science]] and in many informal contexts, the term "carbohydrate" often means any food that is particularly rich in the complex carbohydrate [[starch]] (such as cereals, bread and pasta) or simple carbohydrates, such as sugar (found in candy, [[jam]]s, and desserts).  This informality is sometimes confusing since it confounds chemical structure and digestibility in humans.

The term "carbohydrate" (or "carbohydrate by difference") refers also to [[dietary fiber]], which is a carbohydrate, but, unlike sugars and starches, fibers are not hydrolyzed by human digestive enzymes.<ref name=lpi/> Fiber generally contributes little [[food energy]] in humans, but is often included in the calculation of total food energy. The fermentation of soluble fibers by gut microflora can yield short-chain fatty acids, and soluble fiber is estimated to provide about 2 kcal/g.<ref name=lpi/>