SITHCCC018: Carbohydrates, Functions, Sources and Dietary Needs

This report examines the crucial role of carbohydrates in the human body, emphasizing their function in energy provision, muscle preservation, and digestive health. It details how carbohydrates, particularly glucose, serve as the primary energy source, with excess glucose stored as glycogen. The report highlights the importance of both simple and complex carbohydrates, with the latter including sources like starchy vegetables, whole grains, and legumes. The report further discusses how fiber, a type of complex carbohydrate, aids in digestion, improves cardiovascular health, and assists with weight management. The report concludes by advocating for a balanced diet that incorporates adequate carbohydrates to support optimal bodily functions, countering misconceptions about their negative impact on weight gain.

Prepare Foods to
meet Special
Dietary
Requirements
THE ROLE OF CARBOHYDRATES IN OUR BODY AND
HOW WE GET THEM

Introduction
1. Carbohydrates are nutrients obtained from food which
comprise of molecules containing hydrogen, carbon and
oxygen.
2. Carbohydrates are essential for the optimum
performance of various functions in the body.
3. Carbohydrates play a significant role in maintaining good
health and can be sourced by the inclusion of a number of
food items.

Energy to the body
1. One of the most well and essential functions of carbohydrates are their ability
to deliver energy to the body.
2. Glucose is the main source of energy which the body is dependent upon.
3. The carbohydrates which are consumed from foods are usually digested to
form glucose, which are then absorbed by tissues and cells via blood
circulation.
4. In the cell, this glucose is used to produce a molecule known as adenosine
triphosphate – one of the major sources of energy which fuel cells and the
entire body to perform all its functions.

Providing stored forms of
energy
1. When excess carbohydrates and as a result, excess glucose is produced, the
surplus nutrient is stored in the form of a substance known as glycogen.
2. Glycogen is stored in muscle and liver.
3. During long periods of starvation or in between meals, the body converts this
glycogen into glucose to ensure that all its functions are maintained.
4. Further, during exercise, it is the glycogen from the muscles which is
converted to glucose to facilitate performance and produce energy.

Preservation of Muscles
1. During long periods of starvation or when food is consumed adequately, the
body uses glycogen to ensure that all its functions are maintained for
sustenance.
2. If adequate carbohydrates are not consumed, then there will be deficient
amounts of stored glycogen.
3. This in turn, leads to breakdown of amino acids from muscles to produce
sufficient energy and ensure sustenance.
4. Thus, consumption of adequate carbohydrates help in the preservation of
muscles.

Improved Digestion
1. In addition to facilitating digestion, foods with complex carbohydrates, like
fibrous vegetables, legumes and oats are rich sources of fibre.
2. Fibre is of two categories: insoluble and soluble fibre. Insoluble fibre from
green leafy vegetables do not undergo digestion and thus, form waste
products which in turn, facilitate bowel movements and excretion.
3. Thus, carbohydrate improve digestive health, waste elimination and
prevention of constipation.

Improved cardiovascular
health and weight
management
1. Soluble fibre from fruits like apples, vegetables like beets and
grains like oats form a gel in the intestines, which in turn, absorb
fat and prevent their digestion.
2. Thus, in this way, carbohydrates help in eliminating fat and
preventing heart disease.
3. Additionally, soluble fibre ensures fullness, maintenance of steady
levels of blood glucose and prevention of cravings which often
lead to weight gain.

Sources of Carbohydrates
1. We can obtain carbohydrates in the diet by including foods which are rich in
carbohydrates.
2. Carbohydrates are present in foods either in the form of simple
carbohydrates, like sugars, or in the form of complex carbohydrates like
starches.
3. Simple carbohydrates are consumed in the diet by including foods like fruits
(grapes, mangoes and melons) milk products (ice creams, puddings).
4. Complex carbohydrates can be obtained from foods like: starchy vegetables
(potatoes, sweet potatoes, peas, corn), whole grains (oats, brown rice, whole
wheat flours, and rice) and legumes and beans (black beans, chickpeas).