Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Carbohydrate composition of candy bars.

W J Hurst, R A Martin, B L Zoumas

    Journal of the American Dietetic Association
    |July 1, 1983
    PubMed
    Summary
    This summary is machine-generated.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Risk of corneal edema following glaucoma filtering surgery: a retrospective cohort study.

    Canadian journal of ophthalmology. Journal canadien d'ophtalmologie·2025
    Same author

    Developing A Conceptual Framework for Early Intervention Vocational Rehabilitation for People Following Spinal Cord Injury.

    Journal of occupational rehabilitation·2022
    Same author

    Humor and Borderline Personality - Retraction.

    Twin research and human genetics : the official journal of the International Society for Twin Studies·2019
    Same author

    Fusarium Head Blight and Deoxynivalenol Accumulation of Barley in Eastern Canada: Cultivar Response and Correlation Analysis.

    Plant disease·2019
    Same author

    Mechanisms of Change for Children Participating in Therapeutic Horse Riding: A Grounded Theory.

    Physical & occupational therapy in pediatrics·2017
    Same author

    Intrasexual selection favours an immune-correlated colour ornament in a dragonfly.

    Journal of evolutionary biology·2016
    Same journal

    How can I help my client who is experiencing a weight-loss plateau?

    Journal of the American Dietetic Association·2011
    Same journal

    Nutrition professionals are obligated to follow ethical guidelines when conducting industry-funded research.

    Journal of the American Dietetic Association·2011
    Same journal

    Accuracy of quick and easy undernutrition screening tools--Short Nutritional Assessment Questionnaire, Malnutrition Universal Screening Tool, and modified Malnutrition Universal Screening Tool--in patients undergoing cardiac surgery.

    Journal of the American Dietetic Association·2011
    Same journal

    Health behaviors and weight status of childhood cancer survivors and their parents: similarities and opportunities for joint interventions.

    Journal of the American Dietetic Association·2011
    Same journal

    Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.

    Journal of the American Dietetic Association·2011
    Same journal

    How much of racial/ethnic disparities in dietary intakes, exercise, and weight status can be explained by nutrition- and health-related psychosocial factors and socioeconomic status among US adults?

    Journal of the American Dietetic Association·2011
    See all related articles

    Candy bar carbohydrate composition varies widely, with sucrose content ranging from 19.12% to 56.06%. Corn syrup is extensively used in many popular candy bars, offering new data beyond previous carbohydrate estimates.

    Area of Science:

    • Food Science
    • Nutritional Chemistry

    Background:

    • Understanding the carbohydrate composition of popular food items is crucial for dietary guidance.
    • Previous analyses of candy bars often relied on carbohydrate-by-difference calculations, lacking detailed sugar profiles.

    Purpose of the Study:

    • To provide a comprehensive analysis of the carbohydrate composition in best-selling candy bars.
    • To update health professionals on the detailed sugar content of various candy bars.

    Main Methods:

    • Analysis of carbohydrate content, with a specific focus on sucrose levels.
    • Identification of corn syrup as a significant ingredient in certain candy bar types.

    Main Results:

    • Significant variation in sucrose content was observed, ranging from 19.12% to 56.06% across different candy bars.

    Related Experiment Videos

  • Extensive use of corn syrup was identified in specific categories of candy bars.
  • The study provides more detailed carbohydrate data than previously available.

    • Conclusions:

    • This research enhances the understanding of candy bar carbohydrate profiles, particularly sucrose and corn syrup content.
    • The findings offer valuable, updated information for health professionals advising on sugar intake from confectionery.