Human nutrition
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This document provides information on human nutrition, including the breakdown of nutrients, types of nutrients, and dietary needs. It discusses the breakdown of carbohydrates, proteins, and lipids by enzymes during digestion. It also outlines the major nutrient groups - carbohydrates, lipids, proteins, vitamins, minerals, and water. Additionally, it covers energy needs, food groups, balanced diets, food storage and preservation, food-borne illnesses, and food additives.
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This document provides information about food and nutrition. It discusses the main nutrients found in food including carbohydrates, lipids, proteins, vitamins, minerals, and water. It explains that a balanced diet must provide these nutrients in adequate proportions to meet our energetic, structural, functional, and regulatory needs. Specific diets are mentioned like the Mediterranean diet, low cholesterol diets, and special diets for conditions like constipation. Food preservation methods are also outlined that help extend the shelf life of foods by preventing microbial growth and decomposition.
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The document discusses various topics related to nutrition including macromolecules that provide energy like proteins, carbohydrates, and fats. It describes the roles of the liver, vitamins, minerals, and enzymes in breaking down nutrients. Specific carbohydrates like monosaccharides, disaccharides, and polysaccharides are defined. The document also covers protein structure, fat types, cholesterol, blood sugar regulation, energy requirements, metabolic rate, and eating disorders like anorexia and bulimia.
Proteins.pptx
Proteins are made up of amino acids, which are the basic building blocks. There are essential and non-essential amino acids. Proteins can be classified based on their structure as simple, conjugated, or derived proteins. They can also be classified based on quality as complete, partially complete, or incomplete proteins. The digestion and absorption of proteins takes place in the stomach and small intestine. The main functions of proteins include growth, maintenance, and serving as an energy source. Deficiency can lead to conditions like kwashiorkor and marasmus.
02 nutrition
1) Nutrition involves macromolecules like proteins, carbohydrates, and fats that provide energy, as well as vitamins, minerals, fibre, and water.
2) Enzymes break down macromolecules and are named according to their targets, like protease for proteins. Most enzymes act in the small intestines under hormonal control.
3) The liver stores and releases glucose and fat, produces bile to break down fat, and helps detoxify the body. Too much alcohol can lead to cirrhosis of the liver.
NUTRITION WITH MEAL MANAGEMENT
This document provides an overview of nutrition and meal management concepts. It discusses key topics like the food pyramid, food groups, staple foods, functions of food nutrients including carbohydrates, fats, proteins, vitamins, minerals, and water. It also covers balanced diets, food requirements, antioxidants, free radicals, and metabolism. The document is intended to educate about basic nutrition principles for managing healthy meals.
Unit 2 food and nutrition 3 eso
This document discusses different types of nutrients including inorganic nutrients like water and minerals, and organic nutrients like carbohydrates, lipids, proteins, and vitamins. It describes carbohydrates as a main dietary component that can be monosaccharides, disaccharides, or polysaccharides. Monosaccharides like glucose can be directly absorbed, while disaccharides and polysaccharides must be digested into monosaccharides. Examples of high carbohydrate foods are provided. The document also discusses lipid types including saturated, unsaturated, and other lipids. Protein structure and essential amino acids are covered. Sources of proteins, vitamins, minerals and other nutrients are provided.
11U bio ani 03
1) Nutrition includes macromolecules like proteins, carbohydrates, and fats, as well as vitamins, minerals, fiber, and water.
2) Macromolecules are broken down by enzymes, which are proteins that break down other molecules. Enzymes are named based on their targets, such as proteases for proteins.
3) Carbohydrates are the body's main source of energy and can be stored as glycogen or fat if consumed in excess. Fats provide energy and there are saturated and unsaturated types.
Grade 7 chapter1 lesson1 - nutrition
Subtopics:
Energy
-Calorie
Nutrients
-Groups of Nutrients
-Proteins, Carbohydrates, Fats, Vitamins, Minerals, Water
A balanced diet
Food labels
Nutrients by Sumayya Naseem 2003
The document provides information on various nutrients including their types, sources, daily requirements, and functions. It discusses proteins, carbohydrates, fats, water, vitamins, and minerals. For each nutrient, it describes the major types, good and fair sources, daily requirements based on age and gender, functions in the body, and deficiency diseases. The document aims to educate on essential nutrients, their roles, and the potential health impacts of deficiencies.
IGCSE Nutrition Revision
This document provides information about nutrition and balanced diets. It discusses the main nutrients required - carbohydrates, fats, proteins, vitamins, minerals, fiber and water. It describes how to test for these nutrients and the importance of a balanced diet. Not eating a balanced diet can lead to malnutrition and health problems like obesity, heart disease and constipation. The document also discusses how microorganisms are used in food production and the uses and risks of food additives.
Chapter 6 nutrition SPM Form 4 Biology
SPM Form 4 Nutrition
- digestive system
- malnutrition
- health problems
- photosynthesis
- adaptation of plants
- technology used in food production
Carbohydrates in food
Carbohydrates are the most abundant and diverse class of organic compounds. They consist of carbon, hydrogen, and oxygen and serve important functions in the body such as an energy source. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. Excess consumption of carbohydrates can lead to health issues like obesity, diabetes, and heart disease while deficiency can cause problems like acidosis, ketosis, and hypoglycemia. Carbohydrates undergo several reactions during cooking and processing that influence flavor and color development in foods.
Option D
The document discusses various topics related to human nutrition:
- It describes the essential nutrients that must be consumed as part of our diet, including water, lipids, some amino acids, and vitamins and minerals.
- It then covers digestion, including the roles of the stomach, small intestine, liver, and heart. The stomach aids in protein digestion through gastric juices. The small intestine completes digestion with enzymes from the pancreas and bile from the liver. The liver performs many functions including detoxification and production of proteins and bile. The heart pumps blood throughout the body.
Concept of Nutrition & Dietary.pdfkkkkkkk
This document defines key concepts in nutrition including nutrients, dietary sources, and digestion/absorption processes. It outlines objectives related to defining nutrition, reviewing essential nutrients and sources, normal digestion/absorption of carbohydrates/fats/proteins, and nutritional considerations across the lifespan. Key points include that nutrition involves interactions between organisms and food, there are 6 major nutrients, and nutritional needs vary depending on factors like age, sex, culture, health, and economics.
Nutrition and diet
This document provides an overview of nutrition and diet. It defines nutrition as the process of taking in food and using it for growth, metabolism, and repair. Nutrition involves ingestion, digestion, absorption, transport, assimilation, and excretion of foods. Good nutrition status is characterized by a healthy appearance while poor status results in dull appearance and health issues. Nutritional needs vary by age, gender, and activity level. Food provides nutrients like carbohydrates, proteins, fats, vitamins, minerals, and water which the body needs for energy, growth, and maintenance. These nutrients are obtained through a digestion process and absorbed to support bodily functions. A balanced diet incorporating proteins, carbohydrates, fats, vitamins, minerals
Unit3 Nutrients
This document provides an overview of the human body's food and nutrition systems. It defines key vocabulary like cells, tissues, organs and systems. It then describes the major body systems involved in digestion and energy production like the digestive, respiratory, circulatory, and excretory systems. It also outlines the major nutrients the body needs - carbohydrates, proteins, fats, vitamins, minerals, and water. For each nutrient it explains its function and major food sources. Finally, it discusses how nutrients provide energy to power all the body's functions through respiration and circulation.
Nutrition
Here are some healthier options for fast food:
- Quarter Pounder with Cheese (hold mayo) and small fries instead of large. Water instead of soda.
- Subway 6-inch turkey sub on wheat bread with lettuce, tomato, onion. Water or unsweetened iced tea.
- Wendy's Jr. Bacon Cheeseburger (hold mayo), side salad with light dressing instead of fries. Water.
- Taco Bell Fresco menu items like tacos or burrito, minus sour cream. Water or unsweetened iced tea.
The key is choosing smaller portions of leaner meats when available and filling half your plate with fruits and vegetables. Avoid
Topic 4 nutrition part 1
This document provides an overview of nutrition topics including the functions of nutrients, intracellular and extracellular digestion, and the needs of nutrition in plants. It identifies the six classes of essential nutrients as carbohydrates, lipids, proteins, minerals, vitamins, and water. For each class, it describes the role and whether it is needed in large (macro) or small (micro) amounts. It then provides more detailed information about carbohydrates, lipids, and proteins, including their functions, sources, and potential harm if consumed in excess.
Nutrition and food constituents
Nutrition: it is the dynamic processes by which the body can utilize the consumed food for energy production, growth, tissue maintenance and regulation of body functions.
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3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
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Human nutrition
- 2. What is the difference? FEEDING NUTRITION
- 4. Glycerol Fatty Acid Fatty Acid Fatty Acid Glycerol Fatty Acid Fatty Acid Fatty Acid Lipase Fat Fatty Acids and Glycerol
- 5. NUTRIENTS Nutrients are substances that our body needs to grow and carry out the three vital functions. We obtain them from food. 1) Organic: glucids, lipids, proteins, vitamins. 2) Inorganic: water, mineral salts.
- 6. SUGARS • Give us energy and make up structures. – Simple: sweet and crystalline, soluble in water. They can be used directly. Ex. Glucose, Lactose. – Complex: neither sweet nor crystaline. Made of many simple sugar molecules joined together. They must be broken down for using them. Ex. Starch, Cellulose.
- 7. LIPIDS • Insoluble in water. Oily appearence. • They store energy and make up structures. • Three types: – Fats: Saturated / Insaturated. – Regulatory Lipids. – Membrane Lipids.
- 8. PROTEINS • Made up of simple molecules called Amino Acids (20). • Carry out different functions: – Antibodies. – Haemoglobin. – Keratine.
- 9. VITAMINS • Can be lipids or glucids. • Vital for the correct functioning of the body. • They are needed in very small quantities. • They can be easily destroyed by heat, light and oxygen. • 2 types: – Liposoluble. – Hydrosoluble.
- 10. MINERAL SALTS • Make up structures, carry out chemical reactions, trasmit the nervous impulse. • Present in fruits, vegetables and water.
- 11. WATER • 65% of our body mass. • Solvent, transports substances, regulates temperature, medium for chemical reactions. • 2,5 litres per day.
- 12. APORTES ENERGÉTICOS Lípidos: 9 Kcal/gr Glúcidos: 4 Kcal/gr Proteínas: 4 Kcal/gr
- 13. NECESIDADES ENERGÉTICAS - Hombres: 2500 Kcal/día. - Mujeres: 2200 Kcal/día. Dependiendo de: - Edad. - Actividad física. - Estado de salud.
- 14. FOOD GROUPS 1. Energetic Food. 2. Regulatory Food. 3. Structural Food.
- 16. DIETS A diet refes¡rs to the quantity and type of food we consume daily. To have a balanced diet: - Several times a day. - Variety. - Fresh food. - Unsaturated fats. - Reduce saturated fats.
- 17. THE FOOD PYRAMID
- 19. SPECIAL DIETS • Low / High calorie diet. • Low cholesterol diet. • High-fibre diet. • Low-fibre diet.
- 20. ENFERMEDADES DE ORIGEN ALIMENTARIO • Malnutrición: desnutrición / sobrenutrición. • Intoxicaciones alimentarias.
- 21. FOOD STORAGE AND HANDLING • Preservation by Cold: reproductive speed is reduced. Refrigeration or Freezing. • Preservation by Dehydration: eliminate water from food. It stops the development of microorganisms.
- 22. • Preservation by Heating: heat kills microorganisms: – Pasteurization: up to < 100 ºC a few seconds cool down quickly. Needs preservation. – Sterilization: > 100 ºC. More lasting preservation.
- 23. • Preservation by Substances Addition: incorporation of different substances into the food to stop microorganisms’ development.
- 24. ADITIVOS ALIMENTARIOS Son sustancias que se añaden a los alimentos para prolongar su conservación o mejorar sus propiedades. Tipos: - Colorantes. - Conservantes. - Antioxidantes. - Edulcorantes. - Potenciadores del sabor. - Espesantes, gelificantes…