NUTRIENTSNUTRIENTS

Mr. Pankaj Kusum Ramdas Khuspe

OBJECTIVES

1. Define nutrients

2. Classify nutrients

3. Source, Role, functions, deficiency disorder of nutrients.

4. Prevention of deficiency disorder of nutrients

Definition Organic or inorganic substances Present or contained in food Which is required or necessary for Growth and Maintenance function of of body.

E.g.: Proteins, Vitamins etc.

Definition

“Nutrients are organic or inorganic substances

present or contained in food which is required

or necessary for growth and maintenance of function of body.”

E.g.: Proteins, Vitamins etc.

NUTRIENTS

Nutrients have been defined as “chemical substances found in food that cannot be synthesized at all or in sufficient amounts in the body, and are necessary for life, growth and tissue repair”.

or

“Nutrient “or “food factor” are organic and inorganic are organic and inorganic complexes contained in food, which are responsible for the complexes contained in food, which are responsible for the functions of foods and protect the body from disorders”. functions of foods and protect the body from disorders”.

NUTRIENTS

Nutrients Nutrients include;

1. Proteins

2. Carbohydrates

3. Lipids

4. Vitamins

5. Minerals

6. Water etc.

NUTRIENTS TYPES

CLASSIFICATION OF NUTRIENTS

Classification on Basis of Requirement:1. Macronutrients: “macro” means large, nutrients needed in large amounts. nutrients that provide calories or energy. needed for growth, metabolism, and for other

body functions. It includes,1. Carbohydrates,2. Fats and oils,3. Proteins etc.

CLASSIFICATION OF NUTRIENTSNTS

2. Micronutrients: micro means small or little, nutrients needed in small amounts. necessary for the healthy functioning of all

your body's systems, from bone growth to brain function.

It includes,1. Minerals2. Vitamins

NUTRIENTS

CARBOHYDRATES (CARBS)

Carbohydrates (from 'hydrates of carbon') or saccharides (Greek sákcharon, meaning "sugar") are the most abundant of the four major classes of

biomolecules. Carbohydrates provide the largest single source of

energy in the diet; providing 4 kcal per gramproviding 4 kcal per gram and satisfy our instinctual

desire for sweetness. Carbohydrates are substances having the empirical

formula Cx(H2O)y , e.g C6(H2O)6 = glucose (Fig. 2.1).

Fig. 2.1 :The structure of glucose, fructose & sucrose

SOURCE of

CARBOHYDRATES Main sources of carbohydrates are,

1. Strach

2. Sugars

3. Cellulose

4. Glycogen.

SOURCES OF CARBOHYDRATES

SOURCES OF CARBOHYDRATES

CARBOHYDERATES

CLASSIFICATION OF CARBOHYDERATES

SIMPLE CARBOHYDERATES

COMPLEX CARBOHYDERATES

• MONOSACCHARIDE(Glucose, Fructose, Galactose)

• DISACCHARIDE (Sucrose, Lactose, Maltose)

• OLIGOSACCHARIDE(Human milk oligosaccharide)

• POLYSACCHARIDE(Starch, glycogen, dietary fibers)

FUNCTIONS OF CARBOHYDERATES

Main source of energy.

Carbohydrates Provide Fuel for the Central Nervous

System (the neurons generally cannot burn fat and need

glucose for energy) Carbohydrates and their derivatives play major roles in the

working process of the

1. immune system,

2. fertilization,

3. blood clotting, and

4. development.

FUNCTIONS OF CARBOHYDERATES

Essential for synthesis of certain amino acid.

Essential for oxidation of fats.

Diets high in carbohydrate are usually associated with lower prevalence of obesity, heart disease, non-insulin-dependent diabetes.

Carbohydrates (dietary fiber) helps in digestion and in Carbohydrates (dietary fiber) helps in digestion and in preventing preventing constipationconstipation, mainly by absorbing water, and , mainly by absorbing water, and increasing the bulk of the diet & stool. increasing the bulk of the diet & stool.

Dietary fibre Imp constituent of food.

E.g.: Pectin, Inulin etc Found in vegetables. Of 2 types

1. Cellulose

2. Non Cellulose Also classify as insoluble and soluble.

Dietary fibre

All degraded in micro flora of GIT. Increases bulk of stool Reduce tendency for constipation. Also having cholesterol lowering activity Also imp for fat reduction Useful in patients with hypertension,

diabetes etc.

DEFICIENCY DISEASES OF

CARBOHYDRATES

1. dietary carbohydrate is insufficient, glucose synthesis depends on the breakdown.

2. Long-term carbohydrate inadequacy results in increased production of organic compounds called ketones. (Ketosis)

RECOMMENDED INTAKE OF CARBOHYDRATE

The Food and Agriculture Organization and World Health Organization jointly recommend that 55-75% of total energy intake should be from carbohydrates, but only 10% directly from sugars (simple carbohydrates).

.

DIETARY PROTEINSDIETARY PROTEINS

Proteins are high molecular weight polypeptides containing α amino

acids join together by peptide linkage(CO—NH---).

Definition

DIETARY PROTEINS

The word protein means “that which is of first importance”.

Proteins are complex organic nitrogenous compounds containing nitrogen and often sulphur in addition to carbon, hydrogen, oxygen.

For an adult man who weighs 70 kg, about 16% of body weight is made by protein (i.e. about 11 kg); with 43% in muscles, 16% in blood and 15% in skin.

1. “Biologically Complete Protein” contains contains all the amino acids needed to build new all the amino acids needed to build new proteins. Animal sources of protein tend to proteins. Animal sources of protein tend to be complete. be complete.

2.2. ““Biologically Incomplete Proteins” Biologically Incomplete Proteins” lack lack one or more amino acids that the body can't one or more amino acids that the body can't make at all or create by modifying another make at all or create by modifying another amino acid. amino acid.

CLASSIFICATION OF DIETARY PROTEINS

AMINO ACIDS

Amino acids are the building blocks of protein. The amino acids are linked in chains through peptide bonds.

There are 20 amino acids required for protein synthesis and are divided in two groups::

1. Essential Amino Acids (cannot be synthesized by the body)cannot be synthesized by the body) E.g.: lysine, tryptiphan etc

2.2. Non-essential Amino Acids Non-essential Amino Acids (can be synthesized by the body)(can be synthesized by the body) E.g.: Alanine, Serine etc

ESEENTIAL AMINO ACIDS There are 9 EAA including;

1. Leucine, 2. Isoleucine, 3. Lysine, 4. Methonine, 5. Threonine, 6. Valine, 7. Tryptophane, 8. Phenylalanine and 9. Histidine.

SOURCES OF PROTEIN

SOURCES OF PROTEIN Humans obtain protein from two main

dietary sources:

1. Animal Sources,

Milk, Eggs, Meat, Cheese, Fish, Poultry, Butter.

2. Plant sources

Pulses, Cereals, Beans, Nuts, Oil Seed.

FUNCTIONS OF PROTEIN Functions of proteins include:

i. Growth and development of the body;

ii. Maintenance, repair & replacement of damaged tissues;

iii.Part of metabolic & digestive enzymes and hormones;

iv.iv. Maintenance of osmotic pressure;Maintenance of osmotic pressure;v.v. Protein are essential for immunity;Protein are essential for immunity;vi.vi. Protein can also supply energy (4 kcal per gram)Protein can also supply energy (4 kcal per gram)

Deficiency of proteins

1. Kwashiorkor : Symptoms : Edema, Mental Changes, Poor

Appetite, Depigamentaion Of Skin And Hair and growth retardation.

1. Marasmus : Symptoms : Severe muscle wasting, severe

growth retardation, marked wasting of skin and bones, diarrhea

Kwashiorkor

The extreme lack of protein causes an osmotic imbalance in the gastro-intestinal system causing swelling of the gut diagnosed as an edema or retention of water.

Marasmus

form of severe malnutrition characterized by energy deficiency

Prevention

By providing proteins By treating complications

produced due to disorder.

FATS AND OILS: DIETARY FATS

LIPIDS Lipids are a group of compounds that contain carbon,

hydrogen and oxygen (C,H and O) like carbohydrates. Lipids dissolve in organic solvents such as petrol or

chloroform, but are usually insoluble in water. The word "oil" is used to refer to those lipids that are

liquid at room temperature such as groundnut or cottonseed oil ,

while those that are solid are called “fats” such as butter.

Fats which become liquid at body temperature, like ghee and butter are digested and absorbed more readily than beef fat, which has a higher melting point.

Lipids

Fats

OILs

CLASSIFICATION OF FATS Fats are classified as;Fats are classified as;• Simple Lipids – –

TriglyceridesTriglycerides• Compound Lipids – –

PhospholipidsPhospholipids• Derived Lipids – –

CholesterolCholesterol Lipids yield fatty acids and glycerol on hydrolysis.

Simple Lipids Esters of fatty acids with various alcohols.

1. Natural fats: Triesters of fatty acids

2. Waxes: Esters of fatty acids with alcohols

3. True waxes : Esters of higher fatty acids with alcohols

4. Cholesterol esters : Esters of fatty acids with cholesterol

5. Vitamin-A and Vitamin- D esters.

Compound Lipids Esters of fatty acids with alcohols and

other groups.

1. Phospholipids :

2. Glycolipids :

3. Sulolipids :

4. Aminolipids and proteolipids :

5. Lipoproteins:

Derived Lipids Obtained by hydrolysis of simple ilpids. These lipids can be,

1. Fattyacids

2. Monoglycerides

3. Alcohol,

4. Vitamis – A

5. Gylcerol

FATTY ACIDS Fatty acid consist of a chain of carbon atoms

with hydrogen's attached, a methyl group at one end and a carboxylic acid group at the other.

Fatty acids are classified as;Fatty acids are classified as;1. Essential Fatty Acids (Can’t be synthesized

by body)2. Non Essential Fatty Acids (Can be

synthesized by body)

FATTY ACIDS Organic acids, occurs in natural

triglycerides and are the mono carboxylic acids.

1. Saturated Fatty Acids:

2. Un Saturated Fatty Acids:a. Mono unsaturated fatty acids: Oleic acid

b. Poly unsaturated fatty acids : Linoleic acid

SOURCES OF LIPIDS Naturally occurring dietary lipids are derived

from a wide variety of animal and plant sources including

1. Animal sources: Animal adipose tissue (the visible fat on meat); Eggs; fish oil; Milk and products derived from milk fat (cream, butter, cheese, and yoghurt);

2. Plant Sources: Vegetable seeds and nuts and plant leaves.

SOURCES OF FATS

FUNCTIONS OF LIPIDS In addition to enhancing the flavor and palatability of

food, lipids make an important contribution to adequate nutrition.

Lipids are required for a range of metabolic and physiological processes and to maintain the structural and functional integrity of all cell membranes.

They are major sources of energy; – 1 gram of fat gives 9 kcal of energy.

Lipids are also the only form in which the body can store energy for a prolonged period of time.

FUNCTIONS OF LIPIDS These stored lipids in adipose tissue also serve

to provide insulation, help to control body temperature, and afford some physical protection to internal organs.

Fats in the body support viscera such as heart, Fats in the body support viscera such as heart, kidney, and intestine. kidney, and intestine.

Lipids are also required for the absorption of Lipids are also required for the absorption of fat soluble vitamins. fat soluble vitamins.

RECOMMENDED LIPID INTAKE

For the adults, dietary fat should provide at least 15 - 20% total energy.

At least 50% of fat intake should consists of vegetable oils rich in essential fatty acids.

Saturated fat intake should be less than 7-10 % of total daily caloric intake.

For infants and young children, dietary fat are equally important. At least until the age of two years, a child’s diet should contain about 40% of energy from fat.

HEALTH EFFECTS OF DIETARY LIPIDS

Among adults the major health issues concerning intake of fat centre around the role of excessive dietary fat in;

1. Coronary heart disease,

2. Obesity and

3. Certain cancers.

WATER Water constitutes 60-70% of body weight. Water serves as the body’s transportation system;

distributing nutrients and essential elements throughout the body.

Water also works as the transport for body waste removal.

Water regulates body temperature. Daily recommendation for water intake varies in

individuals, related to climate, physical activity, age, body size, and state of health.

MICRONUTRIENTS:MINERALS AND VITAMINS

MINERALS Minerals are organic and inorganic substances

categorized as essential nutrients. Minerals belong to the category of Protective foods.

Body needs minerals in very small amounts, but they are absolutely essential for normal metabolism.

Minerals make up about 4-5% of the body weight.

Minerals are required for growth, repair and regulation of vital body functions.

CLASSIFICATION OF MINERALS

There are two kinds of minerals:

1. Major or Macrominerals 2. Trace minerals or elements

CLASSIFICATION OF MINERALS

1.Major or Macro minerals: are minerals your body needs in larger amounts.

They include calcium, phosphorus, magnesium, sodium, potassium, chloride and sulfur.

2. Trace minerals: are required in small amounts.

These include iron, manganese, copper, iodine, zinc, cobalt, fluoride and selenium.

FUNCTIONS OF MINERALS

Micronutrients perform structural and catalytic role including activation of enzymes and hormones.

They also regulate metabolic processes and participate in antioxidant enzyme system.

Body needs a small but continuous intake of the minerals to maintain its structure and functions.

If metabolic needs of these salts are not met, deficiency occurs causing symptoms which vary with the mineral element involve.

SOURCES OF VITAMINS AND MINERALS

CONCLUSION

THANK YOU…