Functions of Nutrients in the Human Body – Level 2 Hospitality and Catering WJEC Revision

Familiarise yourself with the fundamental concept of nutrients, substances required by the body for growth, maintenance and repair.
Identify the six major classes of nutrients essential to the human body: carbohydrates, proteins, fats, vitamins, minerals, and water.
Understand that each nutrient type plays crucial roles in body functions and overall health.

Know that carbohydrates are typically the body’s primary source of energy.
Understand that they are used instantly for immediate fuel as glucose, stored as glycogen in muscles and the liver for future use, or converted into fat.

Recognise that proteins are foundational components of body tissue including muscle, skin, hair, and nails.
Know that proteins are essential for cell growth, repair, and maintenance.
Understand that proteins are critical for the production of enzymes, hormones, antibodies, and neurotransmitters.

Identify that fats are energy-dense nutrients that offer the highest concentration of energy among all the nutrients.
Learn that fats form a protective cushion around vital organs, assist in maintaining body temperature and aid in the absorption of fat-soluble vitamins.
Remember that certain fat types, such as omega-3, are essential for heart health and brain function.

Recognise that vitamins and minerals are needed in smaller quantities but are essential for various bodily processes.
Know that they regulate cell function, aid in tissue growth, support the immune system, and help convert food into energy.
Be aware that some, like vitamin D and calcium, work together for optimum absorption and function.

Understand that water is essential in every bodily function.
Be mindful that water aids in digestion, nutrient absorption, temperature regulation, and waste removal.
Remember that water helps to maintain the balance of bodily fluids, including blood, saliva, and tears.

Grasp the responsibility of the hospitality and catering sector in preparing and serving food rich in essential nutrients.
Understand the significance of a varied menu to meet a wide range of dietary needs and preferences.
Recognise the need for clear food labelling for transparency about nutritional content, allergens and ingredients.
Comprehend the role of ongoing staff training in nutrition and dietary requirements to provide informed advice to customers.