Unit 21 P2

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P2: Describe the characteristics of nutrients and their benefit to the body. Answer: Characteristics of nutrients and their benefit to the body are carbohydrates, starch and non-starch polysaccharides, sugar substitutes and sugar. Carbohydrates are one of the main types of food. Sugar and starch are main types of carbohydrates these carbohydrates provide energy for the body. Liver breaks down carbohydrates into glucose which the body uses for sugar. Heart needs to beat, brain needs energy to maintain vital functions and we need to replace cells. Starch: the food standards agency recommends that a third of the food we eat should come from starchy foods like pasta, bread, rice, potatoes and chapattis. Starchy food sometime referred to as compound carbohydrates; liberate energy more little by little than sugars, so they will keep you contented longer. Starch is the most important carbohydrate in the human diet. Non-starch polysaccharides are also known as dietary fibre. There are two kinds of non-starch polysaccharides insoluble and soluble. The majority of foods contain both types although proportions very. Insoluble non-starch polysaccharides includes: wheat, corn, rice. Vegetables and pulses. Soluble non-starch polysaccharides includes: apples, citrus fruits and oats. Non starch polysaccharides an important component of a healthy balanced diet obtained from vegetables and cereals. Sugars: sugars occur naturally in food, such as milk fruit or can be added as well if you wish. Some simple forms of sugar are glucose and fructose found in fruit. Monosaccharide’s single molecules are easily digested by the body. Sugars are added in many types of foods. For example, cakes and biscuits contain added sugar. Sugar substitutes: sugar substitutes is a food additive that duplicates the effect of sugar in taste, sugar substitutes usually have less food energy. Some

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