Introduction to the nutrients Nutrition. Blanced diet maintains the homeostasis in the body by...
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![Page 1: Introduction to the nutrients Nutrition. Blanced diet maintains the homeostasis in the body by supporting the metabolism in the cells provides the energy.](https://reader034.fdocuments.in/reader034/viewer/2022052603/56649ddf5503460f94ad848a/html5/thumbnails/1.jpg)
Introduction to the nutrients
Nutrition
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Blanced dietmaintains the homeostasis in the body by
supporting the metabolism in the cellsprovides the energy neededcontains fibre to aid the function of the gutthe components are:
carbohydrates, proteins, fats, vitamins, minerals, trace elements, dietary fibre (non-starch polysaccharide) and water
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Balanced diet
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Carbohydratesdietary carbohydrates originate mainly
from plantsmainly sugars and starchescomposed of carbon, oxygen and hydrogenare classified according to the complexity
of the molecules from which they are formed
glucose is the main form in which sugar is used by cells
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Carbohydrates
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Monosaccharidecarbohydrates have to be broken into
monosaccharides before they can be absorbed from the alimentary canal
highly soluble in waterthe simplest form of carbohydrate
glucosefructoselactose
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Disaccharide
consists of two monosaccharides joined togethersucrose (table sugar) = glucose + fructoselactose (milk sugar) = glucose + galactosemaltose (malt sugar) = glucose + glucose
highly soluble in water
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Polysaccharideconsists of numerous monosaccharides
joined togethermay be very large moleculespoorly soluble in water
glycogen is made of numerous glucose units, a means of storing glucose
starch is equivalent storage polysaccharide (to glycogen) in plants
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Dietary fibre
non-starch polysaccharide (NSP)indigestable part of the dietincludes cellulose from plantsimportant part of a healthy diet
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The structure of carbohydrates
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Main functions of carbohydrates
provide energy and heatusing carbohydrates saves proteins from
being used as a source of energyact as energy reserves
glycogen (liver and skeletal muscles)converted into fat and stored in fat depots
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Dietary fibre
provides bulk to the dietslows the digestion ratestimulates peristalsisattracts water to faecesprevents constipationprevents some gastrointestinal disorders
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Dietary fiber
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Proteinsmade of amino acids joined together in
different combinationscomposed of carbon, hydrogen, oxygen
and nitrogen, some minerals can also be included
20 amino acids are used as the principal building blocks of protein
may be in the form of animal or vegetable protein
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Proteins
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Amino acidsEssential amino acids (9 in number)cannot be synthesised in the body but
have to be included in the dietNon-essential amino acids (13 in
number)can be synthesised in the body (liver)Most animal proteins have the full range
of amino acids (= complete proteins).Vegetable proteins may lack adequate
amounts of the essential amino acids.
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The structure
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Excess protein
If the intake of protein exceeds the need the nitrogen part will be converted to urea
and excreted by the kidneysthe rest will be converted to fat and stored in
the fat depots
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Functions of proteins
growth and repair of body cells and tissuescarrier molecules (e.g. haemoglobin)synthesis of enzymes, plasma proteins,
antibodies, some hormonesproviding energy if needed
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Fats
belong to lipids together with phospholipids, fat-soluble vitamins, cholesterol and prostaglandins
composed of carbon, hydrogen and oxygen, but in a different molecular structure from carbohydrates
insoluble in water
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Fats
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Triglycerides
• consist of one glycerol and three fatty acid molecules• make up the majority of all dietary fats
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The classification of fatsSaturated fatssolid at room temperatureoriginate from animal sourcesUnsaturated fatsfluid at room temperatureusually originate from vegetables or plantsEssential fatty acids3 of the polyunsaturated fats are
considered essential for life (linoleic, linolenic, arachadonic acid)
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Cholesterol
a phospholipid a constiuent of the cell membrain and
needed in the production of steroid hormones
can be synthesised by the body (liver)full-fat dairy products, egg yolk and fatty
meat contain cholesterol
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Too much cholesterol
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The functions of fatsconcentrated source of energy and heatstorage of energysupport some organsstorage of fat-soluble vitamins (A, D, E, K)insulation, reduces heat loss through the
skinconstituent of myelin sheat of the nerve
cell formation of steroid hormones of
cholesterol