A WIDE OVERVIEW OF NUTRITION - Types of nutrition – autotrophy, heterotrophy. Nutritional requirements – carbohydrates,
proteins, lipids, minerals (Ca, Fe, I), vitamins (sources and deficiency disorders), nutritional disorders, Body Mass index, functions of food, good carbohydrates, bad carbohydrates, good fats, bad fats, regulation of blood sugar, structure of proteins, structure of fats, vitamins and mineral deficiency chart
The document discusses nutrition and balanced diets. It notes that nutrition should be a high priority, as malnutrition is widespread among mothers and children due to faulty dietary habits stemming from ignorance. A balanced diet provides all required nutrients in proper amounts and proportions to perform the body's energy, building, and protective functions. It emphasizes including a variety of foods from the staple, energy-rich, and body-building food groups to obtain essential vitamins, minerals, proteins, fats and more. Antioxidants protect the body from harmful free radicals, and are found in plants like fruits and vegetables.
- Proteins are made up of amino acids which are the building blocks of protein. There are 20 amino acids that can be categorized as essential or nonessential.
- High quality proteins contain all essential amino acids and are found in animal sources, while low quality proteins lack one or more essential amino acids and come from plants.
- Combining plant proteins at the same meal can create a complementary protein that contains all the essential amino acids, similar to high quality animal proteins.
The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates include sugars and starches, and provide energy. Proteins are made of amino acids and are used to build and repair tissues. Fats provide long-term energy storage and insulation. Fiber is important for digestive health. A diet high in saturated fats can increase risks of obesity, high cholesterol, and heart disease. Maintaining a balanced diet and calorie intake through nutrition and exercise can influence overall health and weight.
Concept of nutrition, Food, nutrition, malnutrition and balanced dietkumkumpandey4
concept of nutrition: definition of food, nutrition, malnutrition, overnutrition, under nutrition, optimum nutrition, balanced diet, its components and importance
The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
The food pyramid is a guide that divides foods into sections to show recommended intake for each food group, including vegetables, fruits, oils, dairy, and meat & beans. Vegetables and fruits are low in calories and fat but high in vitamins and minerals. Oils should be consumed sparingly while dairy provides calcium along with saturated fat. Meat is a major protein source along with iron, zinc and vitamin B12, while beans are meat alternatives that provide similar nutrients.
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
The document discusses nutrition and balanced diets. It notes that nutrition should be a high priority, as malnutrition is widespread among mothers and children due to faulty dietary habits stemming from ignorance. A balanced diet provides all required nutrients in proper amounts and proportions to perform the body's energy, building, and protective functions. It emphasizes including a variety of foods from the staple, energy-rich, and body-building food groups to obtain essential vitamins, minerals, proteins, fats and more. Antioxidants protect the body from harmful free radicals, and are found in plants like fruits and vegetables.
- Proteins are made up of amino acids which are the building blocks of protein. There are 20 amino acids that can be categorized as essential or nonessential.
- High quality proteins contain all essential amino acids and are found in animal sources, while low quality proteins lack one or more essential amino acids and come from plants.
- Combining plant proteins at the same meal can create a complementary protein that contains all the essential amino acids, similar to high quality animal proteins.
The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates include sugars and starches, and provide energy. Proteins are made of amino acids and are used to build and repair tissues. Fats provide long-term energy storage and insulation. Fiber is important for digestive health. A diet high in saturated fats can increase risks of obesity, high cholesterol, and heart disease. Maintaining a balanced diet and calorie intake through nutrition and exercise can influence overall health and weight.
Concept of nutrition, Food, nutrition, malnutrition and balanced dietkumkumpandey4
concept of nutrition: definition of food, nutrition, malnutrition, overnutrition, under nutrition, optimum nutrition, balanced diet, its components and importance
The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
The food pyramid is a guide that divides foods into sections to show recommended intake for each food group, including vegetables, fruits, oils, dairy, and meat & beans. Vegetables and fruits are low in calories and fat but high in vitamins and minerals. Oils should be consumed sparingly while dairy provides calcium along with saturated fat. Meat is a major protein source along with iron, zinc and vitamin B12, while beans are meat alternatives that provide similar nutrients.
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
This document summarizes key nutrients that provide calories - carbohydrates, fats, and proteins. It describes the sources and functions of carbohydrates including sugars, starches, and fiber. It also discusses the different types of fats including saturated, unsaturated, and trans fats. Finally, it covers the sources and functions of protein as well as complete and incomplete protein sources and dietary recommendations.
Macronutrients provide energy and are essential for growth and maintenance of the body. The document discusses the three main macronutrients - carbohydrates, proteins, and fats. Carbohydrates are divided into simple and complex categories, with simple carbs like sugars providing quick energy and complex carbs like whole grains being more filling and nutritious. Proteins are essential building blocks and energy sources, with animal products providing complete proteins and plant sources providing complementary proteins when combined. Fats serve various functions in the body and are classified based on their structure.
Carbohydrates are an important source of energy. They include sugars, starches, and fiber. Sugars are small, simple carbohydrates like glucose, fructose, and galactose. Starches are complex carbohydrates made of linked glucose units. Fiber is a type of carbohydrate that the body cannot digest. The body breaks down carbohydrates into glucose for energy or stores them as glycogen in the liver and muscles. A balanced diet should obtain about 40-60% of calories from carbohydrates to fuel the body and brain. Too little or too much carbohydrate intake can impair health.
C H 2 ) 16
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CH 2
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S te a r o -d io le in
(m ix e d tria c ylg ly c e r o l)
1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
The document discusses key concepts in nutrition including that optimal nutrition is important for health promotion and certain nutrients are essential for well-being. It defines nutrition, dietetics, and the role of registered dietitians. It also addresses different types of nutrition like optimal nutrition, undernutrition, malnutrition, and overnutrition.
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
This document provides an overview of the six essential nutrients needed for human health: water, carbohydrates, proteins, fats, vitamins, and minerals. It describes the functions of each nutrient in fueling the body and promoting growth, repair, and basic bodily functions. Key points covered include examples of food sources for each nutrient type and the roles they play such as carbohydrates providing energy, proteins building tissues, and vitamins and minerals enabling various chemical processes. Balance, variety and moderation in nutrient intake from all food groups is emphasized for overall wellness.
- Calorie is the standard unit used to measure the energy value of food and human energy expenditure. Various methods can be used to measure energy including direct calorimetry, indirect calorimetry, and determining respiratory exchange ratio.
- The human body derives energy through several pathways including glycolysis, the citric acid cycle, and the electron transport chain. Carbohydrates, fats, proteins, and alcohols can all be broken down to produce energy.
- Factors like basal metabolic rate, physical activity, and the thermic effect of food determine total energy expenditure, while energy intake and energy balance impact body weight and health. Regular physical activity provides numerous health benefits.
This document discusses recommended daily allowances (RDA) for nutrients in India. It defines RDA as the average daily intake of nutrients that is sufficient to meet the requirements of nearly all healthy individuals. The RDA is determined based on factors like age, gender, physiological state and physical activity level. It also discusses the Indian Council of Medical Research's reference man and woman which are used to determine RDA for Indian adults. Finally, it provides RDA values for key nutrients like energy, protein, fat, iron, calcium and vitamins A and B for different age groups.
This document discusses energy and calorie balance. It defines energy as the capacity to do work and calories as a unit used to measure energy. Carbohydrates, proteins and fats provide energy, while vitamins, minerals and water do not. The document explains that calories consumed must equal calories expended to maintain weight, while consuming more calories than expended leads to weight gain and consuming fewer calories leads to weight loss. Factors like basal metabolic rate, physical activity and thermic effect of food determine calories expended. Maintaining calorie and nutrient balance is important for health.
The document provides guidance on planning a healthy diet including:
- Using food groups and exchanges to create balanced meals with adequate nutrients and energy.
- Choosing foods with high nutrient density by focusing on whole grains, vegetables, fruits, lean proteins and low-fat dairy.
- Reading nutrition labels to select processed foods lower in sugars, salt and saturated fat.
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
Nutritional Requirements in Different Age GroupsAli Faris
This document discusses nutritional requirements across different age groups. It focuses on requirements during pregnancy, lactation, and infancy. During pregnancy, nutrition is critical for fetal development, especially in the first trimester. The document recommends folic acid and iron supplementation during pregnancy. Breastfeeding is ideal for infants as breast milk provides all needed nutrients in easily digestible forms. The nutritional needs of lactating mothers also increase to support milk production.
The document discusses recommended dietary allowances (RDA) which define sufficient intake levels of essential nutrients for healthy individuals. RDA was first established in India in 1944 and has since been revised periodically. It is important because many Indians suffer from malnutrition. RDA depends on factors like age, sex, activity level, and physiological state. The document provides RDA values for energy, protein, fat, minerals, and other nutrients for different groups in India including infants, children, adults, pregnant/lactating women, and workers with different activity levels. RDA is used to establish food labeling guidelines, modify clinical diets, and design feeding programs.
The document outlines the essential food groups that make up a healthy diet according to the food pyramid. It recommends drinking 8 glasses of water per day for hydration and organ function. The food pyramid is then broken down into 6 groups: grains, vegetables, fruits, dairy, proteins, and sweets/fats. Each group provides different nutrients and is recommended to be consumed in varying daily servings, with sweets and fats only in small amounts, to maintain a balanced and nutritious diet.
This document discusses minerals and their functions and sources. It explains that minerals are substances found in food that are necessary for building strong bones and teeth, controlling body fluids, and turning food into energy. There are two kinds of minerals: macrominerals, which are needed in larger amounts, and trace minerals or microminerals, which are needed in smaller amounts. Some key macrominerals and their functions and food sources are then outlined. The document concludes by discussing trace minerals and listing some examples and their roles and dietary sources.
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Essential nutrients and some risk factors based on poor nutrition. This is an updated version from a previously uploaded presentation.
So maybe delete the old one..consider this a work in progress :)
This document summarizes key nutrients that provide calories - carbohydrates, fats, and proteins. It describes the sources and functions of carbohydrates including sugars, starches, and fiber. It also discusses the different types of fats including saturated, unsaturated, and trans fats. Finally, it covers the sources and functions of protein as well as complete and incomplete protein sources and dietary recommendations.
Macronutrients provide energy and are essential for growth and maintenance of the body. The document discusses the three main macronutrients - carbohydrates, proteins, and fats. Carbohydrates are divided into simple and complex categories, with simple carbs like sugars providing quick energy and complex carbs like whole grains being more filling and nutritious. Proteins are essential building blocks and energy sources, with animal products providing complete proteins and plant sources providing complementary proteins when combined. Fats serve various functions in the body and are classified based on their structure.
Carbohydrates are an important source of energy. They include sugars, starches, and fiber. Sugars are small, simple carbohydrates like glucose, fructose, and galactose. Starches are complex carbohydrates made of linked glucose units. Fiber is a type of carbohydrate that the body cannot digest. The body breaks down carbohydrates into glucose for energy or stores them as glycogen in the liver and muscles. A balanced diet should obtain about 40-60% of calories from carbohydrates to fuel the body and brain. Too little or too much carbohydrate intake can impair health.
C H 2 ) 16
C
O
C
O
C
(C H 2 ) 18
CH 3
H
O
CH 2
O
C
(C H 2 ) 16
CH 3
S te a r o -d io le in
(m ix e d tria c ylg ly c e r o l)
1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
The document discusses key concepts in nutrition including that optimal nutrition is important for health promotion and certain nutrients are essential for well-being. It defines nutrition, dietetics, and the role of registered dietitians. It also addresses different types of nutrition like optimal nutrition, undernutrition, malnutrition, and overnutrition.
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
This document provides an overview of the six essential nutrients needed for human health: water, carbohydrates, proteins, fats, vitamins, and minerals. It describes the functions of each nutrient in fueling the body and promoting growth, repair, and basic bodily functions. Key points covered include examples of food sources for each nutrient type and the roles they play such as carbohydrates providing energy, proteins building tissues, and vitamins and minerals enabling various chemical processes. Balance, variety and moderation in nutrient intake from all food groups is emphasized for overall wellness.
- Calorie is the standard unit used to measure the energy value of food and human energy expenditure. Various methods can be used to measure energy including direct calorimetry, indirect calorimetry, and determining respiratory exchange ratio.
- The human body derives energy through several pathways including glycolysis, the citric acid cycle, and the electron transport chain. Carbohydrates, fats, proteins, and alcohols can all be broken down to produce energy.
- Factors like basal metabolic rate, physical activity, and the thermic effect of food determine total energy expenditure, while energy intake and energy balance impact body weight and health. Regular physical activity provides numerous health benefits.
This document discusses recommended daily allowances (RDA) for nutrients in India. It defines RDA as the average daily intake of nutrients that is sufficient to meet the requirements of nearly all healthy individuals. The RDA is determined based on factors like age, gender, physiological state and physical activity level. It also discusses the Indian Council of Medical Research's reference man and woman which are used to determine RDA for Indian adults. Finally, it provides RDA values for key nutrients like energy, protein, fat, iron, calcium and vitamins A and B for different age groups.
This document discusses energy and calorie balance. It defines energy as the capacity to do work and calories as a unit used to measure energy. Carbohydrates, proteins and fats provide energy, while vitamins, minerals and water do not. The document explains that calories consumed must equal calories expended to maintain weight, while consuming more calories than expended leads to weight gain and consuming fewer calories leads to weight loss. Factors like basal metabolic rate, physical activity and thermic effect of food determine calories expended. Maintaining calorie and nutrient balance is important for health.
The document provides guidance on planning a healthy diet including:
- Using food groups and exchanges to create balanced meals with adequate nutrients and energy.
- Choosing foods with high nutrient density by focusing on whole grains, vegetables, fruits, lean proteins and low-fat dairy.
- Reading nutrition labels to select processed foods lower in sugars, salt and saturated fat.
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
Nutritional Requirements in Different Age GroupsAli Faris
This document discusses nutritional requirements across different age groups. It focuses on requirements during pregnancy, lactation, and infancy. During pregnancy, nutrition is critical for fetal development, especially in the first trimester. The document recommends folic acid and iron supplementation during pregnancy. Breastfeeding is ideal for infants as breast milk provides all needed nutrients in easily digestible forms. The nutritional needs of lactating mothers also increase to support milk production.
The document discusses recommended dietary allowances (RDA) which define sufficient intake levels of essential nutrients for healthy individuals. RDA was first established in India in 1944 and has since been revised periodically. It is important because many Indians suffer from malnutrition. RDA depends on factors like age, sex, activity level, and physiological state. The document provides RDA values for energy, protein, fat, minerals, and other nutrients for different groups in India including infants, children, adults, pregnant/lactating women, and workers with different activity levels. RDA is used to establish food labeling guidelines, modify clinical diets, and design feeding programs.
The document outlines the essential food groups that make up a healthy diet according to the food pyramid. It recommends drinking 8 glasses of water per day for hydration and organ function. The food pyramid is then broken down into 6 groups: grains, vegetables, fruits, dairy, proteins, and sweets/fats. Each group provides different nutrients and is recommended to be consumed in varying daily servings, with sweets and fats only in small amounts, to maintain a balanced and nutritious diet.
This document discusses minerals and their functions and sources. It explains that minerals are substances found in food that are necessary for building strong bones and teeth, controlling body fluids, and turning food into energy. There are two kinds of minerals: macrominerals, which are needed in larger amounts, and trace minerals or microminerals, which are needed in smaller amounts. Some key macrominerals and their functions and food sources are then outlined. The document concludes by discussing trace minerals and listing some examples and their roles and dietary sources.
Utilization of foods,Physical activities,different components of variable nutritional value of food, classification of food nutrients,water,mineral salt
1. The document discusses nutrients including macronutrients like carbohydrates, proteins, and fats which provide energy, and micronutrients like vitamins and minerals which are essential for health but do not provide energy.
2. It defines the different types of carbohydrates, proteins, fats, vitamins, and minerals and provides examples of food sources for each.
3. Key points covered include the roles of important nutrients like calcium, iron, sodium, and vitamins A, C, D, and B vitamins in the body as well as recommendations for daily intakes of certain nutrients.
This document discusses nutrition, nutrients, and the relationship between nutrition and health. It provides classifications of foods and nutrients, as well as their functions. The key points are:
1. Food provides energy, growth, development and protects the body from diseases. Nutrition involves ingestion, digestion and absorption of nutrients from food.
2. Nutrients include macronutrients like proteins, carbohydrates, and fats which are needed in large amounts, as well as micronutrients like vitamins and minerals needed in small amounts.
3. A balanced diet includes a variety foods in proper amounts and proportions to meet daily nutrient requirements for health. Good nutrition prevents deficiency and chronic diseases while an unhealthy diet increases
Nutrition is the study of the nutrients in food and how they nourish the body.
Nutrients are components of food that are needed for the body to function
Humans and animals need food to obtain essential nutrients for survival. Food provides proteins, fats, carbohydrates, vitamins, minerals and other substances that support life functions and allow the body to grow and repair tissues. Nutrients come in organic and inorganic forms and are categorized as macronutrients or micronutrients based on quantity needed. Carbohydrates, proteins and fats are the primary macronutrients that provide energy and building blocks for cells and tissues.
The document discusses nutrition and proteins. It provides definitions of nutrition and discusses the history of nutrition and concepts of a healthful diet. It explains protein digestion, absorption, and metabolism. It discusses the classification of proteins and their sources. Protein-energy malnutrition is described along with its causes and symptoms. The daily protein requirement for adults is provided. Excessive intake and deficiency symptoms of proteins are noted. [/SUMMARY]
Nutrition is the process by which the body absorbs nutrients from food for growth and metabolic activities. There are seven main types of nutrition that humans need: carbohydrates, proteins, fats, water, minerals, fibers, and vitamins. Each nutrient plays an important role and has different sources where they can be obtained, such as vegetables, fruits, grains, meat, and dairy. Maintaining the right proportion and balance of these nutrients is essential for overall health and well-being.
The document provides an overview of basic nutrition concepts including definitions of nutrition, dietetics, nutritionists, dietitians, foods, diet, energy, nutrients, non-nutrient substances, and the six major classes of nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and water. It then discusses each class of nutrients in more detail and other related topics such as nutrient density, empty calorie foods, chemical composition of nutrients, and recommended dietary allowances. The document is authored by Aamir Ali Khan and is intended as a introductory lecture on nutrition and dietetics.
Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.
Nutritionists use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body.
Nutrition is the study of foods and their relationship to health. Nutrients are substances that provide energy, build cells and tissues, and regulate bodily functions. The essential nutrients humans must obtain from food include water, protein, fat, carbohydrates, vitamins, and minerals. Carbohydrates provide energy and assist immune function, while fats supply energy, fill cells, and aid nutrient absorption. Proper nutrition maintains health and prevents deficiency diseases.
This document discusses macronutrients and micronutrients and their functions. It classifies nutrients into macronutrients (proteins, carbohydrates, fats) and micronutrients. It describes the functions of each macronutrient in detail, including their roles in the body, food sources, and recommended dietary allowances. Proteins are needed for tissue building and repair. Carbohydrates provide energy and have many metabolic functions. Fats also supply energy, carry fat-soluble vitamins, and aid other bodily processes. A balanced intake of macronutrients from foods like cereals, pulses, vegetables is important for health.
Nutrition is the science of food and its interaction with living organisms. Good nutrition is important for health, development, resistance to disease, and physical and mental capabilities. Nutrition includes physiological processes of ingestion, digestion, absorption and utilization of nutrients from food. Main nutrients are carbohydrates, proteins, fats, vitamins and minerals. Carbohydrates provide energy, proteins build and repair tissues, and fats provide energy and carry fat-soluble vitamins. Good nutrition depends on adequate intake of essential nutrients and is influenced by religious, cultural and environmental factors.
Food science is the study of foods, including their chemical composition, physical properties, and microbiology. It also examines transformations foods undergo during processing, storage, and cooking. The major branches of food science include food technology, chemistry, microbiology, engineering, and processing. Food provides nutrients like proteins, carbohydrates, fats, vitamins, minerals, and water that are essential to human health. Food quality is determined by criteria like nutrition, palatability, safety, digestibility, and cost. Food scientists seek to understand these factors and apply them to improve foods.
This document discusses nutrition and health. It defines key nutrition terms and classifications of nutrients including macronutrients like proteins, carbohydrates, and fats. It describes the importance of good nutrition for health, development, and disease prevention. Factors that influence nutritional needs like age, sex, and socioeconomic status are also outlined. The roles and sources of major nutrients are explained in detail.
What goes into the body as food sources can really make a difference depending on what you eat. I devised this slide to show the different components of food use in the body.
NUTRITION AND HEALTH FOR NURSING STUDENTS.pptAnthonyMatu1
This document discusses nutrition and health. It begins by defining key nutrition terms like nutrients, balanced diet, malnutrition, and human nutrition. It then covers the importance of good nutrition, food classification including macronutrients and micronutrients, and sources and functions of proteins, carbohydrates, and fats. The document aims to demonstrate an understanding of the importance of nutrition for disease prevention and maintaining good health.
Similar to Nutrition, Carbohydrates, Proteins, Fats, Vitamins and Minerals (20)
The debris of the ‘last major merger’ is dynamically youngSérgio Sacani
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
I will finally argue that deep variability is both the problem and solution of frictionless reproducibility, calling the software science community to develop new methods and tools to manage variability and foster reproducibility in software systems.
Exposé invité Journées Nationales du GDR GPL 2024
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EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...Sérgio Sacani
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
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photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
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BREEDING METHODS FOR DISEASE RESISTANCE.pptxRASHMI M G
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Travis Hills of Minnesota developed a method to convert waste into high-value dry fertilizer, significantly enriching soil quality. By providing farmers with a valuable resource derived from waste, Travis Hills helps enhance farm profitability while promoting environmental stewardship. Travis Hills' sustainable practices lead to cost savings and increased revenue for farmers by improving resource efficiency and reducing waste.
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Nucleophilic Addition of carbonyl compounds.pptxSSR02
Nucleophilic addition is the most important reaction of carbonyls. Not just aldehydes and ketones, but also carboxylic acid derivatives in general.
Carbonyls undergo addition reactions with a large range of nucleophiles.
Comparing the relative basicity of the nucleophile and the product is extremely helpful in determining how reversible the addition reaction is. Reactions with Grignards and hydrides are irreversible. Reactions with weak bases like halides and carboxylates generally don’t happen.
Electronic effects (inductive effects, electron donation) have a large impact on reactivity.
Large groups adjacent to the carbonyl will slow the rate of reaction.
Neutral nucleophiles can also add to carbonyls, although their additions are generally slower and more reversible. Acid catalysis is sometimes employed to increase the rate of addition.
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
2. INTRODUCTION
Food is that which nourishes the body. Food may also be defined as anything eaten or
drunk, which meets the needs for energy, building, regulation and protection of the body.
Nutrition is the process of providing or obtaining the food necessary for health and growth.
Nutrition includes everything that happens to food from the time it is eaten until it is used for
various functions in the body.
Nutrients are components of food that are needed by the body in adequate amounts in order
to grow, reproduce and lead a normal, healthy life.
Nutrients include water, proteins, fats, carbohydrates, minerals and vitamins.
They are used to produce literally thousands of substances necessary for life and physical
fitness.
3.
4. Adequate, optimum and good nutrition are expressions used to indicate that the supply of the
essential nutrients is correct in amount and proportion.
Nutritional status is the state of our body as a result of the foods consumed and their use by the
body. Nutritional status can be good, fair or poor.
The characteristics of GOOD NUTRITIONAL STATUS
1. A well developed body, with normal weight for height ( BODY MASS INDEX / BMI – Kg / m²)
2. Well developed and firm muscles
3. Healthy skin, reddish pink colour of eyelids
4. Membranes of mouth healthy, good layer of subcutaneous fat,
5. Clear eyes, smooth and glossy hair,
6. Good appetite and excellent general health ( stamina for work, regular meal times, sound
regular sleep, normal elimination and resistance to disease )
5. The characteristics of POOR NUTRITIONAL STATUS is evidenced by
1. undersized poorly developed body, abnormal body weight (too thin or fat and flabby body),
2. muscles small and flabby,
3. pale or sallow skin,
4. too little or too much subcutaneous fat,
5. dull or reddened eyes, lusterless and rough hair,
6. poor appetite, lack of vigor and endurance for work and susceptibility to infections.
Poor nutritional status may be the result of poor food selection, irregularity in schedule of
meals, work, sleep and elimination.
6. The WHO (World Health Organization) has defined health as the ‘state of complete physical, mental
and social well-being and not merely the absence of disease or infirmity’.
Malnutrition means an undesirable kind of nutrition leading to ill-health. It results from a lack, excess
or imbalance of nutrients in the diet. It includes
1. Under nutrition is a state of an insufficient supply of essential nutrients. Malnutrition can be
primarily be due to insufficient supply of one or more essential nutrients; or it can be secondary,
which means it results from an error in metabolism, interaction between nutrients or nutrients
and drugs used in treatment.
2. Over nutrition refers to an excessive intake of one or more nutrients, which creates a stress in
the bodily function.
Diet refers to whatever you eat and drink each day. Thus it includes the normal diet you consume
Diet may also be modified and used for ill persons as part of their therapy (therapeutic diets).
7. FUNCTIONS OF FOOD
PHYSIOLOGICAL FUNCTIONS OF
FOOD.
1. provide energy. The body to convert
food ingested into usable nutrients in
the body, to grow and to keep warm.
2. building the body. The food eaten
each day helps to maintain the structure
of the adult body, and to replace worn
out cells of the body.
3. regulate activities of the body.
• Beating of the heart
• Maintenance of the body
temperature
• Muscle contraction
• Control of water balance
• Clotting of blood
• Removal of waste products from
the body
4. resistance to disease.
11. Carbohydrates are macronutrients, meaning they are one of the three main ways the
body obtains energy, or calories
Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables
and milk products.
The recommended daily amount (RDA) of carbs for adults is 135 grams, according to
the National Institutes of Health (NIH.
Carb intake for most people should be between 45% and 65% of total calories. One
gram of carbohydrates equals about 4 calories.
People with diabetes should not eat more than 200 grams of carbs per day, while
pregnant women need at least 175 grams.
INTRODUCTION
12. GOOD CARBOHYDRATES ARE:
Low or moderate in calories
High in nutrients
Devoid of refined sugars and refined grains
High in naturally occurring fiber
Low in sodium
Low in saturated fat
Very low in, or devoid of, cholesterol and trans fats
13. BAD CARBOHYDRATES ARE:
High in calories
Full of refined sugars, like corn syrup, white sugar, honey and fruit juices
High in refined grains like white flour
Low in many nutrients
Low in fiber
High in sodium
Sometimes high in saturated fat
Sometimes high in cholesterol and trans fats
14.
15.
16. FUNCTIONS
1. The primary function of carbohydrates in the body is to supply energy. Each gram of
carbohydrate, as starch or sugar, provides 4 kcal/g. The brain and the central nervous
system are dependent on the constant supply of glucose from the blood to meet their
energy needs.
2. Carbohydrates act also as reserve fuel supply in the form of glycogen, stored in
muscles and liver. The total amount of glycogen in the body is over 300g. But it must be
maintained by regular intake of carbohydrates at frequent intervals, so that the
breakdown of fat and protein tissue is prevented.
3. Carbohydrates serve other special functions in the body. Carbohydrates provide
chemical framework, which combine with the nitrogen to synthesise non-essential
amino acids in the body.
17. 4. Carbohydrates and their derivatives work as precursors of important metabolic
compounds. These include nucleic acids, the matrix connective tissue and
galactosides of nerve tissue.
5. Lactose, the milk sugar, provides galactose needed for brain development. It aids
absorption of calcium and phosphorus, thus helping bone growth and maintenance.
6. Lactose forms lactic acid in the intestinal track due to the action of the bacteria
(lactobacilli) present there. These lactobacilli synthesise some of the B-complex
vitamins. It aids, bacteria(lactobacilli) present to suppress the activities of
putrefactive bacteria and protects us fromtheir undesirable effects.
18. 7. Carbohydrates are an important part of some compounds, which increase our resistance to
infection (immunopolysaccharides). Ribose, a five carbon sugar, is an essential part of DNA
and RNA. Carbohydrates are a part of important compounds, which are components of
nervous tissue (galactolipid), heart valve, cartilage, bone and skin (chondroitin sulfate).
8. Carbohydrates are needed for ensuring complete normal metabolism of fats, thus
preventing acidosis.
9. Carbohydrates are needed to prevent dehydration. A low carbohydrate diet causes loss of
water from tissues as also electrolytes (especially sodium and potassium) in the urine and can
lead to involuntary dehydration.
10. Dietary fibre acts like a sponge and absorbs water. It helps smooth movement of food
waste through the digestive tract and the soft, bulky stools are comfortably eliminated.
19. Food Sources
Carbohydrates are synthesised by plants and occur in several forms.
Starch is found in plant seeds (cereals and legumes), roots and tubers. These foods are the
primary energy sources in the human dietary.
Potatoes, yams, jackfruit are good source of starch in the diet.
Vegetables and fruits provide dietary fiber, minerals and vitamins.
Milk is the only animal food, which is the source of a very important sugar lactose in the diet.
20. Sugars are found in fruits. Fruits are an excellent snack food as they are a
dilute source of quick energy and other nutrients.
Sugars found in plant sap or juice (sugarcane and beetroot) is extracted to give
pure 100 per cent sugar. It must be used judiciously, as it provides only energy.
The intake of foods high in added sugars, such as soft drinks, syrups and
sweets needs to be controlled to avoid obesity.
24. Proteins are very large organic compounds.
Proteins, like carbohydrates and fats, contain carbon, hydrogen and oxygen.
In addition, proteins contain about 16 per cent nitrogen, which is their unique
feature and distinguishes them from carbohydrates and fats.
Some proteins also contain sulphur and sometimes phosphorus, iron and cobalt.
Proteins are more complex than fats and carbohydrates, as the size of the
molecule is large and there is a great variation in the units from which it is
formed.
INTRODUCTION
25. Next to water, protein is the most abundant component of the body.
It accounts for about a sixth of the live body weight
a third of it is found in the muscles,
a fifth in the bones and cartilage,
a tenth in the skin
the remainder in other tissues and body fluids.
There are thousands of different specific proteins in the body, each having a unique
structure and function. For this reason, the word protein implies not one but a large
group of complex compounds.
Proteins are present in all living tissues, both plant and animal. They are essential to life
because vital parts of the nucleus and protoplasts of every cell are proteins.
26. Plants are the primary source of proteins in nature.
Proteins are synthesised by the plants from the nitrates and ammonia in
the soil. Herbivorous animals use plant proteins to meet their protein
needs.
Man uses plant foods as also animal foods (milk and meat) to meet his
protein needs.
Nitrogen is returned to the soil through degradation of products of animal
metabolism, excretion of nitrogen compounds in urine and faeces, and
decomposition of animal body at death, to complete the natural nitrogen
cycle.
27. STRUCTURE OF PROTEIN
All proteins in our body and food are built from basic units or compounds known as amino
acids.
Amino acids combine to form proteins by means of a peptide bond
Polypeptiddes thus formed constitute the primary structure of proteins.
The secondary structure formed by linking several polypeptide chains may be helical,
pleated or random coil.
More complex proteins have a tertiary structure in whcih the polypeptide chain is wound
into a globular form.
28.
29. Proteins exist in fibrous or globular form.
Fibrous proteins appear in structure elements, e.g., collagen of connective tissue,
myosin of muscle tissue and keration of hair.
Globular proteins are very soluble and occur in tissue fluids; these include casein, egg
albumin, albumins and globulins of blood plasma and haemoglobin.
In conjugated form, they form most of the intracellular enzymes.
30.
31. Simple proteins yield only amino acids on hydrolysis. Albumins, globulins, glutelins, prolamins
and albuminoids are simple proteins.
Conjugated proteins are combinations of simple proteins with non-protein substances. The
combinations result in formations, which are functionally very important to the body.
Conjugated proteins include:
• Lipoproteins (proteins + lipids) found in blood plasma (HDL, LDL, VLDL, etc.).
• Nucleoproteins (proteins + nucleic acids) found in cells (RNA, DNA).
•Mucoproteins and glycoproteins (proteins + polysaccharides) found in gastric secretion (mucin).
• Phosphoproteins (proteins + phosphoric acid) are found in milk, e.g., casein.
• Metalloproteins (proteins + metals) are found in ferritin, hemosidirin.
Derived proteins are proteoses, peptones and peptides formed in the various stages of
protein metabolism.
32. Functions
The primary function of proteins is tissue building.
Proteins are the main solid matter in the muscles, they are also the major
constituents of blood,
matrix of bones, teeth, skin, nails and hair. Our body, which consists of about 60 per
cent water and 19 per cent fat is held together by only 17 per cent proteins and 4
per cent minerals.
33. The principal functions of proteins in the body are discussed below.
Body-Building or Building of New Tissues:
Maintenance of tissues
Regulatory Functions:
Proteins as Precursors of Enzymes, Hormones and Antibodies:
Transport of Nutrients
Milk Formation
Energy Supply
34.
35. Deficiencies
Children tend to have retarded growth but this may not be noticed
Protein deficiency during pregnancy may result in stress,
Severe Deficiency: If there is severe deficiency of protein in the first two years of life, it
could affect mental development, learning ability and behaviour.
In India and other tropical developing countries, protein-energy malnutrition (PEM) is a
common disorder during childhood. When the child is weaned, the diet often does not
contain an adequate quantity and quality of protein which results in deficiency diseases.
36. When an infant is fed high carbohydrate low protein foods such as ragi (corn starch
porridge), kwashiorkor, a typical protein deficiency condition occurs.
When both protein and calorie are very low in the diet, nutritional marasmus could
occur. In other words, kwashiorkor is a deficiency disease due to severe lack of protein
but nutritional marasmus is due to sheer starvation.
The education of prospective parents about childcare and nutrition can ensure good
nutrition of infants and young children and prevent protein-calorie malnutrition. Greater
attention is needed to appropriate supplementary nutrition for children in the 0–2 age
group, the most critical period in terms of brain and body growth.
38. VITAMINS
Organic in nature
Required in minimal quantities for proper growth and regulatory functions
Improper intake leads to a varied no of deficiencies
39. MINERALS
Present in small quantities to regulate metabolic functions
4 % of body weight
Microelements - only needed and present in trace quantities
Zinc, Boron, Manganese, Silicon, Arsenic ……
Macroelements - minerals needed greater than 1 gram in our body
Calcium, Magnesium, Potassium, Phosphorous, Sulphur, Chloride and Iron.
40. Nutrient Function
Deficiency
Symptoms
Major Food
Sources
Vitamin A
Preserves integrity of epithelial
cells; formation of rhodopsin
for vision in dim light;
necessary for wound healing,
growth, and normal immune
function
Night blindness, dry eyes,
bone growth, impaired
resistance to infection,
hyperkeratosis of the skin
Breast milk, infant formula,
liver, egg yolk, dark green
and deep yellow vegetables
and fruits
Vitamin D
Necessary for the formation
of normal bone; promotes
absorption of calcium and
phosphorus in the intestines
Rickets (symptoms: epiphyseal
enlargement, cranial bossing,
bowed legs, persistently open
anterior fontanelle)
Infant formula, egg yolk, liver,
fatty fish, sunlight (activation
of 7-dehydrocholesterol in
the skin)
Vitamin E
May function as an antioxidant
in the tissues; may also have a
role as a coenzyme;
cular function
Hemolytic anemia in the
premature and newborn;
hyporeflexia, and
spinocerebellar and retinal
degeneration
Breast milk; infant formula;
vegetable oils; liver; egg
butter; green leafy
vegetables; whole-grain
breads, cereals, and other
fortified or enriched grain
products; wheat germ
41. NUTRIENT FUNCTION
DEFICIENCY
SYMPTOMS
MAJOR FOOD
SOURCES
Vitamin K
Catalyzes prothrombin
synthesis; required in the
synthesis of other blood clotting
factors; synthesis by intestinal
bacteria
Prolonged bleeding and
prothrombin time;
hemorrhagic manifesta-
tions (especially in
newborns)
Infant formula, vegetable
oils, green leafy
vegetables, pork, liver
Thiamin
(Vitamin B1)
Combines with phosphorus to
form thiamin pyrophosphate
(TPP) necessary for metabolism
of pro- tein, carbohydrate, and
fat; essen- tial for growth,
appetite, digestion, and healthy
nerves
Beriberi, neuritis, edema,
cardiac failure
Breast milk; infant formula;
lean pork; wheat germ;
whole-grain and enriched
breads, cere-
als, and other grain
products; legumes;
potatoes
Riboflavin
(Vitamin B2)
Essential for growth; plays
enzymatic role in tissue respira-
tion and acts as a transporter of
hydrogen ions; synthesis of FMN
and FAD
Photophobia, cheilosis,
glossi- tis, corneal
vascularization, poor
growth
Breast milk; infant
formula, meat; dairy
products; egg yolk;
legumes; green
vegetables; whole-grain
breads, cereals, and
fortified or enriched grain
products
42. Nutrient
Functio
n
Deficiency
Symptoms
Major Food Sources
Niacin
(Vitamin B3)
Part oftheenzyme system
for oxidation, energy
release; nec- essaryfor
synthesisofglycogen and
the synthesis and break-
down of fatty acids
Pellegra: dermatitis, diarrhea,
dementia
Breast milk; infant formula; meat;
poultry; fish; whole-grain breads,
cereals, and fortifiedor enriched grain
products; egg yolk
Pantothenic Acid
(Vitamin B5)
Functionsinthesynthesis
and breakdownofmanyvital
body compounds; essential
in the intermediary
metabolism of
carbohydrate,fat,and
protein
Fatigue; sleep disturbances;
nausea; muscle cramps;
impaired coordination; loss of
antibody production
Breast milk; infant formula; meat; fish;
poultry; liver; egg yolk; yeast; whole-
grain breads, cereals, and other grain
prod- ucts; legumes; vegetables
43. Nutrient Function Deficiency Symptoms Major Food Sources
Pyridoxine
(Vitamin B6)
Aidsinthesynthesisandbreak- down
ofaminoacidsandunsaturatedfatty
acidsfromessential fattyacids;
essentialforconversionoftryptophanto
niacin;es- sential for normal growth
Microcytic anemia;
convulsions; irritability
Breast milk; infant formula; liver;
meat;whole-grainbreads, cereals,or
othergrainproducts; legumes;
potatoes
Folacin
(Vitamin B9)
Essentialinthebiosynthesisof nucleic
acids; necessary for the normal
maturation of red blood cells
Poor growth; megaloblastic ane- mia
(concurrentdeficiencyofvi- taminB12
shouldbesuspected); impairedcellular
immunity
Breast milk; infant formula; liver;
green leafy vegetables; legumes;
whole-grain breads, cereals, and
fortified or en- riched grain products;
legumes; oranges; cantaloupe; lean
beef
Vitamin B12
(Cobalamin,
Cyanocobala
min)
Essential for biosynthesis of nucleic
acidsandnucleoproteins; redbloodcell
maturation;involved with folate
metabolism; central nervous system
metabolism
Pernicious anemia; neurologic
deterioration
Infantformula,breastmilk, meat,
fish,poultry,cheese, egg yolk,
liver
44. Nutrient Function
Deficiency
Symptoms
Major Food Sources
Biotin
Essential component of en- zymes;importantin
reactions involvingthelengtheningofcar- bon chains;
coenzyme carrier of carbondioxide;plays an impor-
tantroleinthemetabolismof fatty acids andamino
acids
Seborrheic dermatitis; glossitis;
nausea; insomnia;
Breastmilk,infantformula,liver, meat,
eggyolk,yeast,bananas, most
vegetables, strawberries, grapefruit,
watermelon,
Ascorbic
Acid
(Vitamin C)
Essentialinthesynthesisofcol- lagen(thus,
strengthenstissues and improves wound healing
and resistance to infection);iron absorption and
transport;water- soluble antioxidant; functions in
folacin metabolism
Scurvy,pinpointperipheralhemor-
rhages, bleeding gums, osmotic
diarrhea
45. Nutrient Function
Deficiency
Symptoms
Major Food Sources
Calcium
Buildsandmaintainsbonesand teeth; essential
in clotting of blood; influences transmission of
ionsacrosscellmembranes; requiredinnerve
transmission
Rickets –abnormal develop- ment
of bones.
Breast milk, infant formula, yogurt, cheese,
fortified or enrichedgrainproducts,some
greenleafyvegetables(suchas collards,
kalemustardgreens, and turnip greens),
tofu (if made with calcium sulfate),
sardines, salmon
Iodine
Helps regulate thyroid hor- mones; important
in regulation ofcellularoxidationandgrowth
Endemic goiter; depressed thy- roid
function; cretinism
Breastmilk,infantformula, seafood,
iodizedsalt
Iron
Essentialfortheformationof hemoglobin and
oxygen trans- port;increasesresistanceto
infection;functionsaspart
ofenzymesinvolvedintissue respiration.
Hypochromic microcytic ane- mia;
malabsorption; irritability; anorexia;
pallor, lethargy
Breast milk; infant formula; meat; liver;
legumes; whole- grainbreads,cereals,or
fortifiedorenrichedgrainproducts; and dark
green vegetables
Potassium
Helpsregulateacid-baseequi- libriumand
osmoticpressureof bodyfluids;influences
muscle activity, especially cardiac muscle
Muscle weakness; decreased
intestinal tone and distension; cardiac
arrhythmias; respiratory failure
Breastmilk;infantformula; fruitsespecially
orangejuice, bananas, and dried fruits;
yogurt;potatoes;meat;fish; poultry; soy
products; vegetables
46. Nutrient Function Deficiency Symptoms Major Food Sources
Phosphorus
Builds andmaintainsbonesand teeth; component
ofnucleicac- ids, phospholipids; ascoenzyme
functions in energy metabolism; buffers
intracellularfluid
Phosphate depletion unusual
– effects renal, neuromuscular,
skeletal systems as well as blood
chemistries
Breast milk; infant formula; cheese;
eggyolk;meat;poultry; fish; whole-
grain breads, cereals,andothergrain
products; legumes
Sodium
Helps regulate acid-base equi- librium and
osmotic pressure of body fluids; plays a role in
normal muscle irritability and contractility;
influences cell permeability
Nausea; cramps; vomiting;
dizziness; apathy; exhaustion;
possible respiratory failure
Sodium chloride (table salt),
abundantinmostfoodsexcept fruit
Chloride
Helps regulate acid-base equi- librium and
osmotic pressure of body fluids; component of
gastric juices
Usually accompanied by sodium
depletion; see Sodium
Breastmilk,infantformula, sodium
chloride (table salt)
Magnesium
Required for many coenzyme oxidation-
phosphorylation reac- tions, nerve impulse
transmis- sions, and for muscle contrac- tion
Muscle tremors; convulsions;
irritability; tetany; hyper-or
hypoflexia
Breast milk; infant formula; whole-
grainbreads,cereals, andother
grainproducts;tofu; legumes;green
vegetables
48. INTRODUCTION
Fats are one of the three main macronutrients, along with carbohydrates and proteins.
Fat molecules consist of primarily carbon and hydrogen atoms.
They are hydrophobic and are soluble in organic solvents and insoluble in water.
Examples include cholesterol, phospholipids, and triglycerides.
Fats serve both structural and metabolic functions.
Important form of fat needed by our body is omega - 3 – fatty acids and linolenic acid.
49. GOOD FATS
Doctors consider monounsaturated fat and polyunsaturated fat more “heart-healthy” fats.
Foods that primarily contain these healthier fats tend to be liquid when they’re at room
temperature. An example is vegetable oil.
Monounsaturated fat can improve your blood cholesterol level and decrease your risk of
cardiovascular disease. These foods include:
nuts (almonds, cashews, peanuts, pecans)
vegetable oils (olive oil, peanut oil)
peanut butter and almond butter and avocado
50. Omega-3 decrease the risk of coronary artery disease, but also help lower blood pressure levels
and guard against irregular heartbeats.
The following types of fatty fish contain omega-3 fatty acids:
salmon
herring
sardines
trout
You can also find omega-3s in flaxseed, walnuts, and canola oil, although these contain a less
active form of the fat than fish do.
51. Bad fats
Two types of fats — saturated fat and trans fat — have been identified as potentially harmful to
your health.
Most of the foods that contain these types of fats are solid at room temperature, such as:
butter
margarine
shortening
beef or pork fat
Trans fat should be avoided while saturated fats should be eaten very sparingly.
52. Types of fats
Fatty acid chains may also differ by length, often categorized as short to very long.
Short-chain fatty acids (SCFA) are fatty acids with aliphatic tails of fewer than six carbons (i.e.
butyric acid).
Medium-chain fatty acids (MCFA) are fatty acids with aliphatic tails of 6–12 carbons, which can
form medium-chain triglycerides.
Long-chain fatty acids (LCFA) are fatty acids with aliphatic tails of 13 to 21 carbons.
Very long chain fatty acids (VLCFA) are fatty acids with aliphatic tails of 22 or more carbons.
53. Importance
Fats are also sources of essential fatty acids, an important dietary requirement.
They provide energy.
Vitamins A, D, E , and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with
fats.
Fats play a vital role in maintaining healthy skin and hair,
insulating body organs against shock, maintaining body temperature, and promoting healthy cell function.
When a particular substance, whether chemical or biotic, reaches unsafe levels in the bloodstream, the body can effectively
dilute or at least maintain equilibrium of the offending substances by storing it in new fat tissue. This helps to protect vital
organs, until such time as the offending substances can be metabolized or removed from the body by such means
as excretion, urination, accidental or intentional bloodletting, sebum excretion, and hair growth.
54. Related health problems
Fat Hurts Your Heart
Every major system in your body feels the stress of excess weight. The heart is the
most obvious victim -- as cholesterol builds, blood pressure rises, and arteries get
clogged. Also, the blood loses its ability to clot which increases stroke risk.
Fat Ups Male Hormones
Overweight women have higher levels of male hormones, which ups their risk of heart
disease. Those hormones also cause male pattern balding, some excess facial hair,
and acne.
Fat Triggers Diabetes
Excess weight affects another hormone -- insulin -- which leads to diabetes. Having
diabetes increases your heart disease risk.
55. Fat Ruins Sleep
Overweight people often suffer from sleep disorders. The most dangerous is sleep
apnea. With sleep apnea, you stop breathing many times during the night. This makes
your oxygen level drops-- which affects the heart, blood vessels, stroke risk, and
diabetes risk.
Fat Wrecks Hips, Knees
The sheer impact of excess weight on your lower body creates lots of problems. You're
at higher risk for bone-thinning osteoporosis. You develop hip and back
problems. Overweight children will develop fragile bones, so they're at even higher risk
for these problems.