Professional Documents
Culture Documents
TERMINOLOGIE S
NUTRITION DEFINED AS food at work in the body science of how the body uses food. science that studies the interactions between living organisms and food.
NUTRITION DEFINED AS
the
food we eat, air we breathe, water we drink, supplements we ingest, and all that we do that literally feeds or nourishes the body for its own health benefit. This includes exercise, positive thought and deepened spirituality.
Scope of nutrition
The study of nutrition encompasses all aspects of the ingestion, digestion, absorption, transport, metabolism, interaction, storage, and excretion of nutrients by the body.
In
a broader sense, the study of nutrition also includes the various psychological, sociological, cultural, technological, and economic factors that affect the foods and dietary patterns chosen by an individual.
How, Exactly, Can I Recognize a Nutritious Diet? All of these factors help to build a nutritious diet.
- get enough of essential nutrients. Balance - contains a good proportion of nutrients. No overemphasis of a food group.
Calorie
reasonable-size portions.
Variety
FOOD
Provide
energy(calories), nutrients, and other substances needed for growth and health
Calories
Unit
of measure of the amount of energy in foodand of how much energy will be transferred to the person who eats it.
Nutrients
Constituents of food which helps to maintain body functions, to grow and to protect the organs
NUTRITION CONCEPTS
Food
is s basic need of humans Foods provide energy, nutrients and other substances needed for growth and health Health problems related to nutrition originate within cells
Poor
nutrition can result from both inadequate and excessive levels of nutrient intake Humans have adaptive mechanisms for managing fluctuations in nutrient intake Malnutrition can result from poor diets and from disease states, genetic factors, or combination of these causes
Some
groups of people are at higher risk of becoming inadequately nourished than others Poor nutrition can influence the development of certain chronic diseases Adequacy, variety and balance are key characteristics of a healthy diet There are no good or bad foods
Classifying Nutrients
There are 6 Classes of Nutrients
1. 2. 3. 4. 5. 6. Carbohydrates Lipids (fats) Proteins Vitamins Minerals Water
BODY COMPOSITION
Nutrient Density
Nutrient
density is a measure of the nutrients a food provides compared to the calories it provides. Foods low in calories and high in nutrients are nutrient dense, while foods high in calories and low in nutrients are nutrient poor. Nutrient-dense foods should be eaten often, whereas nutrient-poor foods should only be eaten occasionally.
Macronutrient or micronutrient
Energy yielding or not
Classifying Nutrients
Essential nutrients nutrients the body either cannot make or cannot make enough to meet its needs.
These nutrients must be obtained from
Classifying Nutrients
Nonessential
Quantity Needed
Classifying Nutrients
Proteins
kilocalorie Kcal = amount of energy needed to raise the temperature of 1 kg of water by 10C
The body uses the energy yielding nutrients to fuel all activities
All energy yielding nutrients are caloric.
If more energy is ingested than is needed to fuel body activities the extra energy is stored
Energy-Yielding Nutrients
Energy-Yielding Nutrients
Carbohydrates: C, H, O
4 kcal/gram Bodys primary source of energy
Use as glucose
Brains only source of energy Stores are limited ~12-24 hours (in liver and
muscle)
Energy-Yielding Nutrients
Fats: C, H, O
9 kcal/gram
Bodys alternate source of energy Use fat along with glucose as an energy source most of the time Stores are unlimited
Energy-Yielding Nutrients
Proteins: C, H, O, N, S
4 kcal/gram (same as _______)
Bodys least desirable source of energy
WHY? .
Protein is used for energy only when there
Energy-Yielding Nonnutrient
Alcohol 7 kcal/gram Non-nutrient because it interferes with growth, maintenance and repair of the body
Alcohols metabolites are harmful
Energy Density
Measure of the kcal per gram of food _______ has the highest energy density of the 3 energy-yielding nutrients.
Foods with a high energy density provide more kcal per gram than low density foods.
Energy Density
O-2
Essential nutrients
must be obtained in the diet because the body does not make them Found in all 6 classes
Nutrient Class
Carbohydrate Fat Protein Vitamins Minerals Water
Essential nutrient
Glucose Linoleic acid linolenic acid 9 amino acids of 20 All 13 25 Yes
Carbohydrates
carbohydrates: compounds composed of carbon, oxygen, and hydrogen arranged as monosaccharides or multiples of monosaccharides. Most, but not all, carbohydrates have a ratio of one carbon molecule to one water molecule: (CH2O)n. carbo _ carbon (C) hydrate _ with water (H2O)
Classification of carbohydrates
simple carbohydrates (sugars): monosaccharides and disaccharides. complex carbohydrates (starches and fibers): polysaccharides composed of straight or branched chains of monosaccharides. Carbohydrates are sugar compounds made by plants when the plants are exposed to light. This process is called photosynthesis.
Types of Carbohydrates
Monosaccharidessingle sugars. Disaccharidessugars composed of pairs of monosaccharides. The complex carbohydrates are: Polysaccharideslarge molecules composed of chains of monosaccharides.
Sources of carbohydrates :
Fruits, vegetables, and grains. Milk and its products contain carbohydrates. Meat, fish, poultry - no carbohydrates
Uses of Carbohydrates
It protects your muscles. It regulates the amount of sugar circulating in your body. It provides nutrients for friendly bacteria in intestinal tract that helps in digestion. It helps in lowering cholesterol level and regulate blood pressure.
Fibre
Dietary fibres are structural components of plants. The type and amount of fibre in plants vary from species to species. cellulose hemicellulose lignin pectin's mucilage's gums
Soluble fibre :
It forms gel in the presence of H2O
Insoluble fibre :
It is a natural laxative. It absorbs H2O,helps in feel full after eating It stimulates intestinal walls to contract and relax. This contraction is called peristalsis . It helps to prevent digestive disorders It bulks up stools and makes it softer, reducing risk of developing hemorrhoids.
In the mouth, fiber stimulates the flow of saliva. In the stomach and small intestine, fiber dilutes the contents and delays the emptying of food and the absorption of nutrients; this promotes a feeling of fullness. In the large intestine, fiber dilutes the contents and provides a place for bacterial growth and digestion. The water-holding capacity of insoluble fiber in the lower intestine softens the stool and increases stool size, so that the process of elimination is easier and faster. In the large intestine, fibre also acts to bind certain chemicals. when fiber binds cholesterol-like compounds, it lowers cholesterol, a healthy result; when fiber binds minerals, it decreases their absorption, a less desirable result.
Fats and its compounds are known as lipids. Liquids are called oils and solids are fats. A gram of fat contains 9 calories.
Types of fats
Saturated Fats are solid at room temperature and are found primarily in animal foods (red meats, lard, butter, poultry with skin, and whole milk dairy products); Monounsaturated Fats are liquid at room temperature and are found in olive oil, canola oil and peanuts. Polyunsaturated Fats are liquid at room temperature and are found in fish, corn, wheat, nuts, seeds, and vegetable oils.
Types of fats
Trans Fats are created when foods are manufactured. Currently, food labels do not list the trans fat content of a food but if hydrogenated oils are listed under ingredients it indicates the presence of trans fats. The more processed foods you eat, the greater your trans fat intake. Trans fats may increase blood cholesterol.
Uses of Fat
visible fats:
provides a source of stored energy
gives shapes to body cushions the skin
heat loss
Uses of Fat
biochemicals
Proteins
Proteins are organic compounds that contain carbon, hydrogen, oxygen, and nitrogen atoms; some proteins also contain sulfur.
Classification of Proteins
Complete proteins (High-biologicalvalue proteins) contain all of the essential amino acids. Complete proteins are primarily animal proteins, such as those in meats, poultry, fish, dairy products, and eggs. Incomplete proteins (Low-biologicalvalue proteins) lack one or more of the essential amino acids, usually lysine, methionine, and tryptophan. Most vegetables are incomplete proteins.
Functions of Proteins
Growth and replacement: clotting factor production, collagen synthesis, epithelial cell proliferation, fibroblast proliferation Immunity: antibodies, white blood cell production and migration, cell-mediated phagocytosis Fluid balance: intracellular osmotic pressure, albumin, maintenance of blood volume Sodium and potassium balance Energy source
Vitamins
Vitamins are organic substances present in small amounts in many foods. They are required for carrying out vital functions of the body and many of them are involved in the utilization of major nutrients like proteins, fats and carbohydrates. Although they are needed in small amounts, they are essential for the health and well being of the body.
Classification of vitamins
Fat-soluble vitamins (vitamins A, D, E, and K) require the presence of fats for their absorption from the GI tract and for cellular metabolism and can be stored for longer periods of time in the bodys fatty tissue and the liver. Watersoluble vitamins (vitamin C and Bcomplex vitamins) require daily ingestion in normal quantities because these vitamins are not stored in the body.
Antioxidants
Certain vitamins, mineral, and enzymes are classified as antioxidants, a substance that blocks or inhibits destructive oxidation reactions, such as vitamins C and E, the minerals selenium and germanium, and the enzymes catalase and superoxide dismutase, coenzyme Q10, and some amino acids. Antioxidants help to protect the body from the formation of free radicals, atoms or groups of atoms that can cause damage to cells. Free radicals can impair the immune system and lead to infections and certain degenerative diseases such as heart disease and cancer.
Minerals
A large number of minerals are present in the body. Some of these form part of body structural components and some others act as catalytic agents in many body reactions.
Classification of Minerals
Minerals are classified according to their daily requirement: Macrominerals (quantities of 100 mg or greater), The major macrominerals required by the body are calcium, phosphorus, and magnesium; Microminerals (trace elements, quantities less than 100 mg). Microminerals such as copper, fluoride, iodine, iron, selenium, and zinc play an essential role in metabolism.
water
Water is a universal solvent and is a part of every cell and tissue in the body. Our body contains 50 to 70 % of water. Water content depends on how old you are and how much muscle and fat you have. Muscle tissue has more H2O than fat tissue.
Uses of water
It dissolves with other substance and carries the nutrients and other materials around the body, making it possible for every organs to do its job. It helps in easy digestion of food. carry waste products out of our body. provides a medium in which biochemical reactions occur. sends electrical messages between the cells. regulates body temperature. lubricates your moving parts.
Sources of water
Plain water fruits and vegetables cheese milk products cereals