3. NUTRITION Is the science of food, the
nutrients and other substances
therein, their action, interaction and
balance in relation to health and
disease and the processes by which
an organism ingests, digests,
absorbs, transports, utilizes and
excretes food substances
4. NUTRITION
Is the science of the
processes by which the
body uses food for energy,
maintenance and growth.
5. FOOD
• is any substance, organic or
inorganic, when ingested or eaten
noursihes the body by building and
repairing tissues, supplying heat
and energy, and regulation bodily
process
• Includes articles used as drink or
food and the articles used for
component of such (FDA)
6. FOOD QUALITY
Qualities of food
• It is safe to eat
• Nourishing or nutritious
• Palatability factors
• It has satiety value
• It offers variety and planned
within the socio-economic
context
• It is free from toxic agents or
does not contain substances
deemed deleterious to health.
7. NUTRIENT • Is a chemical component needed
by the body for one or more of
three general functions
• To provide energy
• To build and repair tissues
• To regulate life processes
10. NUTRIENT DENSE
FOOD
• is one that has a high
proportion of
micronutrients in relation
to the macronutrients
11. GOOD NUTRITIONAL
STATUS
• appropriate intake of the
macronutrients - carbohydrates,
proteins and fats - and the
various vitamins and minerals
(micronutrients)
12. MALNUTRITION
• Is a state in which a prolonged
lack of one or more nutrients
retards physical development or
causes the appearance of
specific clinical conditions
(anemia, goiter, rickets, etc.)
13. OPTIMAL
NUTRITION
• Means that a person is receiving
and using the essential
nutrients to maintain health and
well-being at the highest
possible level.
14. HEALTH
• Health is a state of complete
physical, mental and social
well-being and not merely the
absence of disease or infirmity
(WHO)
18. NUTRIENT CLASSIFICATION - FUNCTION
• BODY BUILDING
• →Water - is the most abundant in the body -accounting for about 2/3
of body weight
• →Protein - constitutes about one-fifth or 20%
• →Minerals -constitutes 4% of body weight
• →carbohydrates - amount less than one pound (about 1/3 kg) or 1%
• →Fats
19. NUTRIENT CLASSIFICATION - FUNCTION
• REGULATORY
• Include all the 6 groups of nutrients
• They maintain homeostasis of body fluids and expedite processes
• FURNISH ENERGY
• →Are carbohydrate, fats and protein
• →They are sometimes referred to as the “fuels nutrients”
20. NUTRIENT CLASSIFICATION - FUNCTION
• BODY BUILDING
• →Water - is the most abundant in the body -accounting for about 2/3
of b0dy weigh
• →Protein - constitutes about one-fifth or 20%
• →Minerals -constitutes 4% of body weight
• →carbohydrates - amount less than one pound (about 1/3 kg) or 1%
• →Fats
• REGULATORY
• FURNISH ENERGY
21. NUTRIENT CLASSIFICATION -
CONCENTRATION
• Macronutrients
• they are present in relatively large amounts in the
body
• Micronutrients
• include all vitamins and the trace mineral, which is
measured in milligrams include or fractions
22. No natural food by itself has the nutrients one need,
but with careful planning, including a variety of foods
plus caloric control, an adequate and well-balanced
diet is obtainable.
23. ENZYMES
→ Are organic catalysts that are protein in nature are produced by
living cells
→ Biocatalyst are responsible for most chemical reactions in the body
→ An enzyme system is composed of the protein part called
apoenzyme and a cofactor
→ Most enzymes are recognized by the ending- ase, like maltase,
lipase & transaminase
24. HORMONES
→Are organic substances produced by special cells of the body which
are discharged into the blood to be circulated and brought to specific
organs or tissues that are remote for the source or point of manufacture
→They regulate vital processes which are highly specific
→There are hormones directly related to the metabolism and utilization of
nutrients
28. CARBOHYDRATES
• They are the main source of the body’s energy.
• Carbohydrates are composed of carbon, hydrogen, and
oxygen.
29. BASIC FORMS of CARBOHYDRATES
• Sugar - simple carbohydrate
• Starch- complex carbohydrate
• Fiber - the most complex form
30. BASIC FORMS of CARBOHYDRATES
• Sugar
• Monosaccharides (single unit)
• Glucose - blood sugar
• Fructose - fruit sugar
• Disaccharides (double units or double sugar)
• Lactose (milk sugar)
•
31. BASIC FORMS of CARBOHYDRATES
• Starch -is a chain of sugar links and is referred to as
polysaccharide (multiple unit)
- digested rapidly as sugar
• Fiber - provide bulk and aid digestion
• Insoluble (cellulose & hemicellulose)
• Soluble (pectins, gums, miculages, and algae)
33. SOURCE
• plants - major food sources,
• Milk and milk products containing lactose are the only
significant animal sources of carbohydrates.
• Food sources of carbohydrate include cereal grains, fruits,
vegetables, nuts, milk, and concentrated sweets
38. FATS
• Fats are organic compound composed of carbon,hydrogen and
oxygen.
• Triglycerides or fats and oils are fatty acid esters of glycerol.
• They beong to class of fats and fat-related compound called
lipids.
39. FATS
• they serve as stored energy reserves and as carriers of
essential fatty acids and fat-soluble vitamins.
• Some fat deposits are not used and are considered structural
fats.
40. UTILIZATION
• Fats must combine with bile from the gallbladder to be digested.
• they must attach themselves to proteins before they can travel
through the intestinal walls, lymph system, and bloodstream.
From the bloodstream they are delivered to body tissues.
44. CLASSIFICATION
•COMPOUND LIPID
•3 types of lipids are important in human
nutrition
• PHOSPHOLIDS - fatty acod, phospheric acids and
nitrogenous bases
• Lecithin - most widely distributed
• Cephalins - are needed to form thromboplastin for
blood clotting process
• Sphingomyelin - are found in the brain and other nerve
tissues as component of mylein sheath
45. CLASSIFICATION
•COMPOUND LIPID
•3 types of lipids are important in human
nutrition
•GLYCOLIPIDS - fatty acids combined with
carbohydrates and nitrogenous bases
• Cerebrosides- components of nerve tissue and
certain cellmembrane
• Gangliosides
49. • Glycerol
• is a water-soluble components of triglycerides and is
inconvertible with carbohydrates.
• It comes out 10% of the fat
50. • Steroids
• are a class of fat-related substances that contain sterols.
• A main member of this group is CHOLESTEROL.
51. CHOLESTEROL IS NEEDED BY THE BODY FOR THE
FOLLOWING ROLES:
1. It is the precursor of 7-dehydrocholesterol,which has vit D
activity
2. It is a part of the bile acids,thus it helpd in the emulsification of
dietary fat
3. It is also utilized in the biosynthesis of adrenocortical
hormone, which are important in the development of
secondary male and female charcateristics
52. FUNCTIONS
1. A source of essential fatty acids
2. The most concentrated source of energy (9 kcals/g)
3. A reserve energy supply in the body
4. Sparer of Protein, Thiamon and Niacin
5. A carrier for the fat-soluble vitamins (A, D, E, and K)
6. A cushion and an insulation for the body
7. A satiety facto
54. STORAGE
• All fats that are not burned as energy are stored as adipose
tissue. Most people have a large storage of fat in the body
55. FOOD SOURCE
High in Saturated fatty acids
• whole milk, cream, ice cream, cheese made from whole milk, egg yolk
• Medium fat or fatty meats: beef, lamb pork, ham
• Bacon , butter, coconut oil, lamb fat, lard, regular margarine, salt pork, hydrogenated shortenings
• Chocolate, chocolate candies, cakes, cookeis, pies,rich puddinhg
High in Polyunsaturated Fatty Acids
• vegetable oils, safflower, corn, cotton seed, soybean, sesame, sunflower
• Salad dressings made from the above oils: mayonnaise, french dressings
• special margarine: liquid oil listed first on label
• fatty fish: salmon, tuna, herring
56. The essential fatty acids are not manufactured in the body and must be supplied in
the diet
1. Linoleic acid is the primary member of the omega-6 family.
- It is found in vegetable oil like corn, safflower,soybean and cottonseed and poultry fats. It
can bemade into arachidonic acid which is abundant in meats
2. Linolenic acid is the primary member of the Omega-3 family
- it is found in oils like flaxseed, canolam walnut , wheat germ, and soy bean: nits and seed
like butternuts, walnuts and soybean kernels, and vegetables like soybean
57. HEALTH EFFECTS OF LIPIDS
1. Heart Disease
2. Risk from Saturated fats
3. Benefits from monounsaturated fats
4. Benefits from Omega-3 polyunsaturated fats
5. Cancer
6. Obesity
58. DAILY ALLOWANCE
• No specific recommendation for the level of fat intake has been
made by the food and nutrition board. The requirement for
linoleic acid is low and easily met.
• For infant formulas, linoleic acid should supply 3% of the calorie
59. TRANS FAT
• Trans fats, trans-fatty acid are basically artifical fats. A small
amount of trans fats occurs naturally in meat and dairy
products.
• most trans fats ingested by human have been artifically created
through the hydrogeneration of plant oils and animal fats
60. TRANS FAT
Shelf Life and Texture
• Partially hydrogenerated fats, or trans fat, lengthen the shelf life
of food.
61. COMMON TRANS FAT SOURCES
• Crackers
• Doughnuts
• French Fries
• Cookies (also rich saturated fat)
• Vegetable shortening
63. PROTEINS
• Proteins are made from a combination of amino acids and
always cointain nitrogen.
• Through the process of digestion, proteins in food are broken
down into amino acids , then reassembled into proteins by the
liver.
• The digestion of protein takes about 12 hours.
66. UTILIZATION
→proteins must be broken down to individual amino acids or small peptides
→The products of protein digestion are absorbed into the bloodstream as
amino acids and are transported via the portal vein to the liver and then to
all the body cells.
→Most of the nitrogen is converted to urea in the liver and excreted via the
kidneys.
→Then the carbon-containing portion that remains is utilized for energy.
67. EXCESSIVE
• This may negatively affect kidneys that are
malfunctioning, damaged, or underdeveloped.
• increase risk of colon cancer
• Obesity
68. DEFICIENCY
• PROTEIN ENERGY MALNUTRITION (PEM)
→is the most serious and widespread deficiency disease in developing
countries
→The two major types are nutritional
Marasmus - due primarily to caloric deficiency
Kwashiorkor - due primarily to a deficiency of protein.
→ ADULTS with PEM exhibit weight loss, fatigue and other symptoms of
acute malnutrition
69. DEFICIENCY
→ Some infants are born with an inability to metabolize
phenylalanine, an essential amino acid.
- Mental retardation results if the disease is not treated.
Fats are organic compound composed of carbon,hydrogen and oxygen. fats are entirely different compounds from carbohydrates because of their chemical structures--it glyceride linkage
Fats must combine with bile from the gallbladder to be digested. Since they are not soluble in water, they must attach themselves to proteins before they can travel through the intestinal walls, lymph system, and bloodstream. From the bloodstream they are delivered to body tissues.
These beneficial fats are known as Essential Fatty Acids (EFAs). They are essential because your body cannot produce them on its own so they must come from your diet. The two primary EFAs are known as linoleic acid (omega-6) and alpha-linolenic acid (omega-3).
Water-soluble vitamins dissolve in water. When they enter your bloodstream, they’re absorbed into your tissues to use straight away.¹
If they’re not used immediately, you’ll lose them through your urine.
Because water-soluble vitamins cannot be stored in your body for very long, they must be replenished oft
Unlike water-soluble vitamins, fat-soluble vitamins can be stored in your body for longer.
They’re absorbed through the fats you eat, and they stay in the body’s fat tissue and liver until they’re needed.
Many fat-soluble vitamins can be stored for at least 6 months.⁴
While this means we’re less likely to become deficient if we already include fat-soluble vitamins in our diet, it does mean there’s a risk of letting them build up to toxic levels.
˃The name indicates their chemical structure, a glycerol base with three fatty acids attached. Glycerol is dervied from a water-soluble form of carbohydrates
˃Are various combinations of fats with other components.
Phospholipids
- phospholipid are formed in all cells of the body and some are circulated in the blood to combine with fatty metablites rendering the latter more water soluble. Thus the passage of fattymoieties through the cell walls which are semi-permeable membranes are aided bby phospholipids
Lecithin - They are dded to food products such as cheese, margarine and confection to aid emulsification
Lecithin and cephalin are phospholipids found in the brain, bile and nervetissues
Sphingomyelin -
Three substances act as an insulator around the nerve fibers. Egg yolk and liver are good sources of these phospholupids
ii.GLYCOLIPIDS - are compounds of fatty acids combined with carbohydrates and nitrogenous bases
- some of the glycolipids play an important role in the transport of fats in the body
1.Cerebrosides are components of nerve tissue and certain cellmembranes where they play a vital role in fat transport. Their carbohydrate component is galactose.
2.Gangliosides are made up of certain glucose, galactose and a complex compound containing an amino sugar.
Cerebrosides , gangliosides and sulfolipids are types that are fpund in the brain and nerve tissues
iii.LIPOPROTEINS - are lipids combined with protein.
- they are formed primarily in the liver and are found in cell and organelle membranes, mitochondria andlysosomes
- They are insoluble in water and are combined in protein complex for their transport and activity in aqueous medium
- They contain cholesterol, neutral fats and fatty acids
C.DERIVED LIPIDS - are simple derivatives from fat digestion or other more complex products.
- They are fat substances produced from fats and fat compounds during digestive breakdown
1.Fatty Acids -the key refined fuel forms of fat that the cell burns for energy. They are the basic structural units of fat and may be saturated orunsaturated in nature.
Source of fatty acids
a)Saturated fats - are those into which no hydrogen can be added.
- Saturated fats are generally solid at room temperature and come from animal sources
- Saturated fats are found in whole milk and products madefrom whole milk; egg yolk; meat; meat fat (bacon, lard); coconut oil and palm oil; chocolate; regular margarine;and hydrogenated vegetable shortenings.
Diets rich in saturated fat and/or cholesterol can lead to elevated blood cholesterol levels.
b)Monounsaturated fatty acid - are those in which two of the carbon atoms are joined by a double bond. This means that an atom can be added to each of the carbon atoms at a double bond.
- Oleic acid is the most abundnat monounsaturated fatty acid. Olive and peanut oils are especially high in oleic acid, but most fats contain generous amounts of this fatty acid
c)Polyunsaturated fatty acids - are those in which two or more double bonds are present.
- Thus ,each of four or more carbon atoms could take up any hydrogen atom.
- linoleic acid has two double bonds amnd is the most common of the polyunsaturated acids, It is abundant in most vegetab;e oils.
- Polyunsaturated and monounsaturate fats appear to lower blood cholesterol level
Unsaturated - food fats are generally liquid at room temperature and come from plant sources
Can be
Glycerol -.After it becomes broken off in digestion. It becomes available for the formation of glucose in the diet.
3.Steroids are a class of fat-related substances that contain sterols. A main member of this group is CHOLESTEROL.
- it is a complex fat-like compound found practically in all body tissues, especially in th brain and nerve tissues, bile, blood, and the liver where most cholesterol is synthesized.
- it is present in all animal cells but is concentrated in the bile and in the nerves. It is synthesized mainly in the liver (endogenous cholesterol) and is also supplied in the diet (exogenous cholesterol) mostly from the fatty portions of meat. The richest source are the barin, glandular organs and egg yolk
- foods rich in cholesterol are egg yolk, organ meats, shellfish, and dairy fats. Other anunak fat products including butter, cream, whole milk, cheese, ice cream anf meat contain small amount
Cholesterol is a fatlike substance (lipid) that is a key component of cell membranes and a precursor of bile acids and steroid hormones.
Cholesterol travels in the circulation in spherical particles containing both lipids and proteins called lipoproteins.
A lipoprotein is made up of fats (cholesterol, triglycerides, fatty acids, etc.), protein,and a small amount of other substances.
The cholesterol level in blood plasma is determined partly by inheritance and partly by the fat and cholesterol content of the diet.
Other factors, such as obesity and physical inactivity, may also play a role.
Organ meats and egg yolk are very rich sources of cholesterol; shrimp is a moderately rich source.
Other sources include meat, fish, poultry, whole milk, and foods made from whole milk or butterfat.
Although much maligned because of its implication in heart disease, cholesterol is an important body component and is transported by low-density or high-density lipoproteins in body circulation.
The total concentration of blood plasma cholesterol is from 180mto 250 mg per 100ml.
An average adult ingest 500 tp 800mg of cholesterol, from his diet and produces about 1000 mg in his body.
Since dietary cholesterol increases plasma total cholesterol and lipoprotein cholesterol levels, it is recommended that the normal intake should not exceed 300mg/day
FUNCTIONS
- Primarily serve as a concentrated source of heat and energy.
- body cells, with the exception of the cells of the nervous system and erythrocytes, can use a fatty acids directly as a source of energy.
