INTRODUCTION

HEALTH : State of complete physical, mental and

social well-being and not merely the absence

of disease or infirmity.

NUTRITION : Talking about the science and the process

of food which is consumed.

As a science : The study of the nutrients and their

substances enclose the action, interaction

and balance in relationship to health and

disease and must be concerned with social,

economic, cultural and psychological

implication of food and hearing.

As a process : The study of how the food ingestes,

digestes, absorbes, transportes and utilizes

and disposes the end product.

NUTRIENTS : The constituent in food that must be

supplied to the body in suitable amounts ;

include proteins, fats, carbohydrates,

minerals, vitamin, water and oxygen.

NUTRITIONAL STATUS

The conditions of health of the individual

which is influenced by utilization of

nutrients. It is determined by the medical

and dietary history through physical

examinations and laboratory investigation.

NUTRITIONAL CARE

The application of the science and art of

human nutrition in helping people select and

obtain foods for the primary purpose of

nourishing their bodies in health or disease

throughout the life cycle.

NUTRITIONAL CONDITION

Good nutrition : the quality of nutrition in

which the essential correct amounts and

balance of nutrients to promote the highest

level of physical and mental health.

Quality : the terms of good, adequate and

optimum.
ACHIEVEMENT

To achieve a good nutrition requires :

1. applications of agricultural science and technology.

2. food processing

3. food avaibility

4. governemental controls

5. economic condition of the people

6. educational programmes

7. efficients use of food

MALNUTRITION

An impairment of health resulting from a deficiency, excess

or imbalance of nutrients ; include under nutrition and over

nutrition.
FOOD METABOLISM

1. ingestion --- intake of food

2. digestion --- preparing food for the body

3. absorption --- g.i tract into circulation

4. transportation - - - circulation system

5. respiration --- oxygen supply

6. utilization --- in body metabolism

7. excretion --- undigested food and body

wastes

FAT

Fat, Oil, Lipid - palatable foods

- 50-60 % consumed

- total digestion

- no limitation intake

- source of energy
Characteristics - natural : - saturated

- unsaturated fatty acid

- physical: SFA solid in room temp

UFA liquid in room temp

- heating : in T---------- rancid

in T---------- burnt

( acrolein )

- chemistry : - hydrogenation

- emulsification

- safonication

- soluable in alcohol
 Composition : carbon, hydrogen, oxygen

Classification : - simple lipid - triglyceride

- wax

- compound lipid

- phospholipid (P)

- lipoprotein (N)

- derived lipid ; glycerol, sterol, carotenoid-

fat soluble vit.

Fat ------------ SFA (animal) --------palmitic acid

--------stearic acid

------------ UFA (plant) --------monoethenoid – FA

-------- polyethenoid -- FA

ess.FA -- linoleic acid

-- linoleic ac.
Body Fat : - insulation and padding

- body former

- protector

- lubricants

- metabolism

Digestion -- stomach ----------------- emulsification

-- duodenum ----------------- panc. J, bile.s

emulsification

hydrolization

emulsion

yeyunum ----------------- micelles

absorption
 chylomicron --------lymph ves

portal v

liver

blood : lipoprotein

adipose tissue triglycerides

cholesterol

Sources ---------------- animal, plant

Fat Containing ------- veg.oil 100%

margarine 82%

peanut 49%

chees 34%

limb 24%

egg 11%

poultry 4%
 milk 4%

CARBOHYDATES

Carbohydrates are called simple sugars. In the structural

part of plant in the form of cellulose contains starches and

sugars. Starches can be hydroysed to simple sugars by the

action of digestive enzymes.

Classification - monosacharides (simple sugars)

- disaccharides (double sugars)

- polysaccharides (long chain molecules of

simple sugars)

- Monosacharides : simple sugars contains 3-7 carbon

atoms hexoses are of dietary importance pentoses and

another derivatives of monosacharides are of

physiologic importance and need not be present in the

diet.

Hexoses ; glucose

galactose

mannose

fructose

glucose : grape sugar

corn sugar

less sweet, water soluable, source of

energy

fructose : fruit sugar

from fruits, honey, vegetables

more sweet

pentose : ribose,xylose,arabinose
 from body metabolism

Disacharides

double molecules of glucose

acid hydrolysed ---- glucose

Sucrose : cane sugar, beet sugar

table sugar

soluable

crystal

lactose : milk sugar

less sweet

maltose : malt sugar

(malting and fermentation of grain)

starch hydrolyzation

beverages
Polysacharide

Starch -------- amylase

amylopectin

cellulose (wood polyphenol)

cellulose, hemicellulose, lignin

glycogen, inulin, pectin, seaweed polysach, chitin

digestion ; mouth ---- ptyalin (starch splitting

enzyme)

stomach ---- to be more simplied

intestine ---- poly--- di----- monosach

mucosal layer – absorbed—portal

vein----- liver
 undigestible polysach ------- bulk of the

feces ----- excreted

Source ------staple food

Protein --90% organic component

 berzelius; protein = take

the first place

 N bearing substance

Composition : C 50%

O 20%

N 16%

H 7%

S 3%

The small unit of molecular structure of protein called

amino acid
Blood plasm 7%

Brain tissue 8%

Musc.Tissue 20%

Fuction : -- growth and dev

regulator

maintenance

defence

energy

Structure; protein consist of chain of amino acids

joined to each other and also to any

other chemical groups (carboxyl, etc)

by the peptide lingkages)

Classification; natural AA - aliphatic

- arithmatic
 - S contain

- heterocyclic

Acidic AA

Basic AA

Physical and Chemical Properties

1. Simple protein

hydrolyses by acids/alkalis ---- simple AA and

derivates

2. Conjugated protein

simple protein combined with a non protein

substances (lipoprotein, nucleo protein, etc)

3. Derived protein

substances resulting from the simple and

conjugated protein

Essential Amino Acid

 Lysine, leucine, isoleucine, valine, threonine,

methionine, phenylalanine, trytophane

Histidine, arginine ---- growth

Complete Protein (costrating, growing, maintaining

body tissues)

Partially Complete Protein

Incomplete Protein

Soluable Protein (free protein)

Insoluable Protein (organic structure)

Characteristics ------- Acid hydrolysis

Basic hydrolysis

Enzymatic hydrolysis

Total AA
Denaturation ------- by physical / chemical influences

------- proteolytic enzyme

Protein Balance ------- inbalance compos, dysbalance and

Toxicity

REQUIREMENT

Quantity men 1-2 g/kg.bw/day

Women 1-1.5 g/kg.bw/day

Pregn +6 g/day

Lact +10-15g/day

Quality - sufficient amount of AA contents

N contents

Condition ; age, sex, activity

Source ; animal, plant, inconventional

Digestion Physical

Chemical
 Enzyme

Amino Acid

Stomach --- pepsin

Acid hydrolysis

Polypep ------ simplified to small group of peptide

Intestine --- trypsin

Alkalic hydrolysi

Dypeptide – monopeptide

--------------- absorbed

less trypsin --- undigested fiber

N organic

+ colon bacterie

(putrefaction)

after 3 hrs ---- the digestion is nearly complete

Protein deficiency
 Usually combine with calorie

Adult : protein calorie malnutrition

Children : --- marasmus

--- kwashiorkor

MINERAL

Elements resulted from the burning animals or plant tissue

which are usually designated as ash.

Almost 4% of body weight is made up of the elements.

Present in organic and inorganic compounds. Metabolic

rules ; builders, activators, regulators, transmitters and

controllers.

Grouping :

A. 1. major minerals
 Ca, Mg, Na, K, P, S, CL.

2. minor minerals

Fe, Cu, I, Mn, Mo, Co, Zn.

3. trace elements

F, Al, Br, Se, Si, Cd, Cr, V, Sr, Ni.

B. 1. major elemets

2. minor elements (micronutrients)

MICRONUTRIENTS Minor minerals

Trace elements

Estimate amounts Fe 0,004% BW

Mn 0,0003% BW

Cu 0,00015% BW

I 0,00004% BW

no estimate amounts

1. essentials for body fuctions (Co, Se, Zn)

 2. probably essentials (Cr, F, Mo)

3. no known fuction (Al, As, Ba, Bo, Br, Cd, Le,

Ni, Si, Sr, V)

Minerals deficiency : -- excessive needs

-- body lost

-- less suplly
 IRON (Fe)

Distributing : Male 50 mg/kg.Bw

Female 35 mg/kg.Bw

70-80 % Functional

80 % in Hb

20 % in myoglobin and iron containing

enzymes.

20 % Storage ( Ferifin,hemosidenin)

In liver, spleen, bone marrow

Plasma : Iron + ß globulin

 → transferin ( slidesophylin)

Plasma Fe : Male 50-180 mcg %

Female 40-135 mcg %

Functioning : - oxygen carrier

Metabolism : Iron tranferin → Iron balancing in

Irythroporesis

So, Vulnerables need more Fe

Animal ( Fe 10 – 30 %)

Vegetable ( Fe 10 – 20 %)

Absorbed

Transportation and utilization :

Depend on :

1. Fe absorption

2. Release from body reserve

3. Release from Hb breakdown

Heme

Heme

Heme + Globin → Hemoglobin

Heme (basic protein)

Heme molicule consist of protoporphyrin with reduced

iron in its center

Exeretion Fe ; 0,1 mg → Urine

(daily) 0,3 – 0,5 mg → Intest tract

Daily allowances :

1. Replacement of daily loses

2. Blood volume (growth)

3. Replacement of menstrual period

4. Fetal growth

5. Replacement of body loses in any causes

Food sources :

 Liver
 Organ meats
 Dry fruit
 Legumes
 Shell fish
 Molases
IODINE (I)

Distribution and function

⅓ body iodine (25 – 50 mg) in thyroid gloud

Iodine – thyroglobulin constituent

Thyroid hormon
Regulate :

Cells oxidation :

 Fisical & mental growth

 Nervous & muscles tissue function
 Circulatory activity
 General metabolism

Metabolism :
Iodine organic ingested to inorganic

Iodine inorganic absorbed

Keeps the balance to the level of circularing thyroid

hormon

Transport :

 Free iodine
 Protein binding iodine (PBI)

PBI → sensitive → level of thyroid activity

Which is controlled by thyroid stimulating

hormon (TSH) . pituitary

In low blood thyroglobulin level ;

TSH → Thyroid activity ↑

Withdrows circular iodine → oxidizer → iodine →

Thyrosin :

 Diiodotyreosin
 Triiodotyrosin
  Thyroxin

Thyroxin is iodine containing protein →

Thyroglobulin complex

Daily allowances :

Male : 140 mcg

Female : 100 mcg

In preg/lact 125 – 150 mcg.

Sources :

 Sea foods
 Vegetables
 Meats
 Eggs
 Cereals
 Fruits

Deficiency :

Low intake :
  Endemic griter (mild)
 Cretinism (severe)
(Cougenital )
 Thyrotoxicosis
 Cancer

Goitrogens :

 Peanuts (red skin)

 Seeds of cowlyflower, cabbage, etc. (in activated

by cooking)

COPPER (Cu)

 Hb formation
 Distributed in all body tissues
 Highest conc : in lives, brain

In blood plasma :

95 % Cu + protein = ceruloplasmin

Function :
  Hb fromation
 Melanin pigment formation
 Integrity of myelin sheath
 Phospholipid synthesis
 Bone development
 enzymes constituents

allowances :

 adults : 2 mg Cu/day

 Childs : 0,08 mg Cu/day

Sources :

 Meats
 Shellfish
 Cereals
 Legumes
 Nuts

FLOURINE (F)
As a calcium salt in teeth and bones

Mottling teeth :

 Dull colours

 Unglazed

Excess intake F : severe : stained and dark

brown

Low intaken F : enamel and osteoporosis :

tooth decay

Sources : Food and water contents ;

 Milk

 Eggs

 Fish

Reg : 0,3 - 0,5 mg/day

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