Unit 21 P2 M1 Characteristics of nutrients and their benefits to the body
P2
Carbohydrates
Sugars
Sugar is naturally sourced in foods such as milk and fruit or it can be inserted. Some
uncomplicated forms of sugar are glucose and fructose, which can be sourced in fruits. These
forms of sugar are called monosaccharides which are easily digested by the body. Glucose can
be attracted into the bloodstream, then transported throughout the body to provide energy.
When two monosaccharides conjoin disaccharides are formed. Conventional forms of
disaccharides include maltose, sucrose and lactose. Maltose is sourced from grains and is an
amalgamation of two glucose molecules. Sucrose is an amalgamation of fructose and glucose, it
is a table sugar. Lactose is a naturally sourced sugar in milk and is an amalgamation of galactose
and glucose. It is suggested by the British Nutrition Foundation that an adult should consume
not more than 11% of sugar in their diet.
Starch
The FSA (Food Standard Agency) suggests that a third of our diet should consist of starchy foods.
Starchy foods, which are often referred to as complex carbohydrates, discharge energy at a
slower pace than sugars, keeping the body content for a longer period of time. Starchy foods are
polysaccharides which consist of several monosaccharide molecules amalgamated together.
Carbohydrates must be deteriorated into glucose before the cells are able to utilize the energy.
If the body does not require the abundance of glucose within the bloodstream, insulin is
discharged, transforming excess glucose into glycogen. The glycogen is then stored in the
muscles and liver and may also be stored as body fat. Eating inadequate carbohydrates may
cause protein to be sourced for energy rather than for repair and growth. If an individual is
critically deficient of carbohydrates, the body will use muscle and tissue in order to provide
glucose. This causes ketosis, commonly associated with individuals who have diabetes. This may
also be seen in individuals who suffer with anorexia nervosa. Diets that are low in carbohydrates
are often low in potassium, iron, fibre, magnesium, calcium, vitamins A, B group and E.
Non-starch polysaccharides
Fibre or non-starch polysaccharides are a very important element in a healthy balanced diet.
There are two forms of fibre, which are insoluble and soluble. Insoluble fibres are not attracted
into the body and include no utilizable calories. Soluble fibre can be partly digested and is key to
decreasing cholesterol in the blood. Soluble fibre is also useful for managing sugar levels,
managing the appetite. Fibre prevents constipation, and creates the full feeling to prevent over-
eating.
Sugar substitute (e.g. artificial sweeteners, sorbitol)
Artificial sweeteners sweeten food devoid of the use of sugars, which cause tooth decay and are
high in calories. Saccharin was the first sweetener and was established in 1879. Aspartame was
sanctioned in 1982, with the benefit of replacing sugar in recipes, which was unachievable with
saccharin. Sorbitol is utilized to create sugar-free goods. Artificial sweeteners are around 200-
300 times sweeter than sugar, meaning only a small amount is required. Each time a sweetener
is used as opposed to sugar in drinks, 15 calories are saved per level teaspoon.
Proteins
Protein is crucial is the body for repairs and growth, making protein vital in infants, children, the ill
and the injured. Proteins are composed of amino acids, which have the same basic molecular
structure; a carbon atom, with four clusters of atoms attached. One of the four clusters is every
time, two hydrogen and one nitrogen, which is the amino group. Another cluster is every time, one
hydrogen, one carbon and two oxygen atoms, which is the acid group. The third cluster is a long
hydrogen atom and the fourth is a changeable side chain, the part that differentiates one amino acid
from another.
Essential amino acids
P2
Carbohydrates
Sugars
Sugar is naturally sourced in foods such as milk and fruit or it can be inserted. Some
uncomplicated forms of sugar are glucose and fructose, which can be sourced in fruits. These
forms of sugar are called monosaccharides which are easily digested by the body. Glucose can
be attracted into the bloodstream, then transported throughout the body to provide energy.
When two monosaccharides conjoin disaccharides are formed. Conventional forms of
disaccharides include maltose, sucrose and lactose. Maltose is sourced from grains and is an
amalgamation of two glucose molecules. Sucrose is an amalgamation of fructose and glucose, it
is a table sugar. Lactose is a naturally sourced sugar in milk and is an amalgamation of galactose
and glucose. It is suggested by the British Nutrition Foundation that an adult should consume
not more than 11% of sugar in their diet.
Starch
The FSA (Food Standard Agency) suggests that a third of our diet should consist of starchy foods.
Starchy foods, which are often referred to as complex carbohydrates, discharge energy at a
slower pace than sugars, keeping the body content for a longer period of time. Starchy foods are
polysaccharides which consist of several monosaccharide molecules amalgamated together.
Carbohydrates must be deteriorated into glucose before the cells are able to utilize the energy.
If the body does not require the abundance of glucose within the bloodstream, insulin is
discharged, transforming excess glucose into glycogen. The glycogen is then stored in the
muscles and liver and may also be stored as body fat. Eating inadequate carbohydrates may
cause protein to be sourced for energy rather than for repair and growth. If an individual is
critically deficient of carbohydrates, the body will use muscle and tissue in order to provide
glucose. This causes ketosis, commonly associated with individuals who have diabetes. This may
also be seen in individuals who suffer with anorexia nervosa. Diets that are low in carbohydrates
are often low in potassium, iron, fibre, magnesium, calcium, vitamins A, B group and E.
Non-starch polysaccharides
Fibre or non-starch polysaccharides are a very important element in a healthy balanced diet.
There are two forms of fibre, which are insoluble and soluble. Insoluble fibres are not attracted
into the body and include no utilizable calories. Soluble fibre can be partly digested and is key to
decreasing cholesterol in the blood. Soluble fibre is also useful for managing sugar levels,
managing the appetite. Fibre prevents constipation, and creates the full feeling to prevent over-
eating.
Sugar substitute (e.g. artificial sweeteners, sorbitol)
Artificial sweeteners sweeten food devoid of the use of sugars, which cause tooth decay and are
high in calories. Saccharin was the first sweetener and was established in 1879. Aspartame was
sanctioned in 1982, with the benefit of replacing sugar in recipes, which was unachievable with
saccharin. Sorbitol is utilized to create sugar-free goods. Artificial sweeteners are around 200-
300 times sweeter than sugar, meaning only a small amount is required. Each time a sweetener
is used as opposed to sugar in drinks, 15 calories are saved per level teaspoon.
Proteins
Protein is crucial is the body for repairs and growth, making protein vital in infants, children, the ill
and the injured. Proteins are composed of amino acids, which have the same basic molecular
structure; a carbon atom, with four clusters of atoms attached. One of the four clusters is every
time, two hydrogen and one nitrogen, which is the amino group. Another cluster is every time, one
hydrogen, one carbon and two oxygen atoms, which is the acid group. The third cluster is a long
hydrogen atom and the fourth is a changeable side chain, the part that differentiates one amino acid
from another.
Essential amino acids
