Classifications of Nutrients

Nutrient density

A measure of the number and quantity of different nutrients a food contains

Biological value

How much of a nutrient in a food is used by the body after the nutrient has been digested and absorbed from the small intestine.

Glycaemic index

Foods that contain carbohydrates

Carbohydrates converted into glucose during digestion

Enters the bloodstream and travels to all the cells in the body to provide them with energy

GI - Is a system for rating foods according to how rapidly and by how much they individually raise the blood glucose level in a person.

The slower a carbohydrate food is digested and absorbed the slower and more gradual the glycaemic response.

Complimentary action of Iron and Vitamin C

Vitamin C enables iron to be absorbed from the small intestine into the body

Complimentary action of Calcium and Vitamin D

Vitamin D enables calcium to be absorbed from the small intestine into the body

Complimentary action of Carbohydrates and Vitamins B1, B2, B3

Vitamin B1, B2, B3, enable energy to be released from carbohydrates in a series of chemical reactions inside the mitochondria of cells.

Complimentary action of Vitamin C and Vitamin E

Vitamin C and Vitamin E work together as antioxidants

Complimentary action of Minerals and B Vitamins

Zinc, Iron, Vitamins B3, B9 ,B12 need Vitamin B2 to be fully available in the body

Complimentary action of Calcium, Vitamin K and Protein

Calcium, Vitamin K and Proteins are all involved in a complicated series of reactions that result in the blood clotting when the body has been injured and is bleeding.