Level II Agricultural Business Operations. Nutrients In Nutrients Out.
Nutrients
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Transcript of Nutrients
NUTRIENTS
Macro nutrients
Minerals
Carbohydrates
Protein
Water
Micro nutrients
Vitamins
Fats
VITAMINS MICRONUTRIENT
WATER SOLUBLE
B group vitamins (B1, B2, B3, B6, B12)
Vitamin C Found in watery food such
as vegetables, milk and meat
Soluble in water Travels via the blood Not stored within the body
FAT SOLUBLE
A, D, E & K vitamins Found in fat soluble foods
such as chees, meat, eggs and yellow and green vegies
Soluble in fat Travels via the lymph
system Stored in the body
VITAMIN A
Normal vision Healthy lining cells e.g. skin, lungs Bone and teeth formation Healthy skin, hair, mucous membranes Essential in reproduction by helping to
produce new cells
Liver, butter, cheese, eggs
VITAMIN D
Helps absorption of calcium and phosphorus
Increases deposits of calcium and phosphorus into bone
Both of these functions contribute to bone growth
Sunlight, eggs, butter, cream
VITAMIN E
Acts as an antioxidant – substances that prevent damage to the body by free radicals
substances produced when oxygen is metabolised, an overload causes build up of cholesterol deposits in the arteries, which can cause cancer and heart disease
Vegetable oils, wholegrain cereals, nuts
VITAMIN C (ASCORBIC ACID)
Collagen production Assists the absorption of iron Healing wounds, protecting against injury
and infection Production of hormones
Citrus fruits, tomatoes, capsicum
CALCIUM MICRONUTRIENT
Formation, hardening and maintenance of bones and teeth. Calcium is stored in the skeleton, but is not static
Nerve and muscle functioning e.g. heart Blood clotting
Dairy products, green leafy vegetables, fish
IRON Formation of haemoglobin to carry oxygen in
the blood. Most iron in the body is in haemoglobin, but is also stored in bone marrow, spleen and liver
Formation of myoglobin which stores oxygen in muscle cells
Liver, kidney, green leafy veges, wholegrain cereals
SODIUM
Transmission of nerve impulses and muscle contraction
Controlling blood pressure Maintains osmotic pressure and water
balance within the cell
Table salt, meat
FLUORIDE
Strengthens tooth enamel against dental caries, especially in developing teeth
Seafood, fluoridated water
PHOSPHORUS
Mineralisation (hardening) of bones Energy metabolism Balance of body fluids
Cereals, peanuts, chicken
WATER MACRONUTRIENT The body is made up of 60% water within and surrounding
cells 6 – 8 glasses a day is required Inadequate water consumption causes dehydration,
resulting in headaches, fatigue Important for chemical reactions to occur in the body. Every
body function requires water Water is needed to
transport the nutrients to the cells for excretion lubricates the joints helps regulate body temperature
Sources are tap water, meat, fish, milk, tea
FATS MACRONUTRIENT
One gram of fat provides the body with 37 kilojoules of energy
Small amounts of fat have very important functions
Helps protect vital organs Unsaturated fats are better for you then
saturated fats 4 types of fats: saturated, trans,
monounsaturated, polyunsaturated Assists in the absorption and transport of fat
soluble vitamins A, D, E and K
PROTEIN MACRONUTRIENT
One gram of protein provides the body with 17 kilojoules of energy
Protein is especially important during times of growth such as adolescence and pregnancy
Protein is made of many amino acids Two types of protein:
Complete (meat, fish, cheese, milk) Incomplete (vegetables, grains, nuts)
Protein is required for the growth, repair and maintenance of all body tissues
It also helps regulate body processes like water balance
CARBOHYDRATES MACRONUTRIENT Eating one gram of CHO provides the body with 16
kilojoules of energy 55% of our energy should come from complex
carbohydrates such as wholegrain cereals, fruit and vegetables. Complex CHO assist with digestion and help with disease prevention
There are two main groups of CHO:
1. simple sugars (monosaccharides) From honey, fruit & vegetables An example of a simple sugar is glucose (most soluble,
easily absorbed CHO)
2. complex CHO (polysaccharides) From wholegrain cereals, fruit and vegetables (raw
and skin), nuts, legumes Examples of complex CHO are starch and fibre
CARBOHYDRATES Carbohydrates are a major source of energy They can be used very efficiently by the body, especially
systems such as the central nervous system Eating cellulose (from polysaccharides) provides the body
with fibre or roughage, to speed up the metabolism and prevent constipation
Fibre can therefore be a preventative/protective factor against dietary diseases such as heart disease, bowel cancer, obesity and diabetes
Cereals, pasta, rice, fruit,
vegetables, sugar, jam