CEREAL GRAINS AND THEIR

NUTRITION & DIET PRODUCTS

NCM 205 LEC
BSN-2Q PRELIMS

INTRODUCTION TO NUTRITION

6 ESSENTIAL NUTRIENTS

1. Carbohydrates
2. Protein
3. Fats
4. Minerals
5. Vitamins
6. Water

DEFINITION OF TERMS - More on carbohydrates

- 50% of calories consume to have
NUTRITION energy
- Is a science that deals with the
study of foods, nutrients, and other ROOT CROPS
substances there in, their action,
interaction, and balance in relation
to health and disease

- Of the processes by which an

organism ingest, digests, absorbs,
transports, utilizes, and excretes
waste materials
- Good sources of dietary fibers and
FOODS it has physiologic effects and can
- Any substance organic or inorganic lower sugar for diabetic patients
when ingested or eaten nourishes
the body by; MILK
- Rich in protein, calcium, vit B12
- GO: Supplying heat and - For strong bones and teeth
energy
- GROW: building and ANIMAL-BASED MILK
repairing tissues
- GLOW: regulating body
processes

- Next important to oxygen

 - Cow’s milk, goat’s milk, buffalo’s
milk
- Horse and donkey milk (similar to
human milk)

MILK AND MILK PRODUCTS FORMS

- Cow’s meat (beef), Goat’s meat
(chevon), Pig’s meat (pork)

LAMB VS. MUTTON

LAMB
- Meat from sheep younger than 1
- Powder, liquid year
- Rich in protein - Preferred over mutton in the U.S.
- Vitamin B12 and Calcium - Pink to pale red colored meat
- Tender with a mild flavor
- Often Grilled, braised, or roasted
PLANT-BASED MILK
MUTTON
- Meat from sheep 1-3 years old
- Popular in the Middle East and
Europe
- Deep red colored meat with lots of
fat
- Strong flavor, much like game
meat
- Best for slow-cooking methods
- Soy milk, Almond milk, Rice milk,
Oat milk, Cashew milk FISH

MILK CLASSIFICATION

- Bangus, Matambaka, Mudfish,

- Skim milk, Non-fat milk powder, Moromoro, Tilapia, Eel
Fresh milk - Rich in protein, vitamin b, vitamin b
complex, and iodine

MEATS
 - Blue marlin, Salmon, Tuna

SHELLFISH POULTRY AND POULTRY PRODUCTS

- Chicken eggs, Quail eggs, Chicken

meat (poultry)

- Blue mussel, Sea scallop, Surf

FRUITS
clam, Razor clam, Softshell Clam,
Ribbed mussel, American Oyster,
European oyster, Mahogany
quahog, Horse mussel, Waved
whelk, Stimpson's Whelk, Quahog

- Rich in iodine and should be

consumed to minimal amount,
because it is high in cholesterol 2-3
grams could be enough

CRABS AND LOBSTER

- Pineapple, pomegranate, apple,
grapes, kiwi, papaya, and etc.,

- Could be unhealthy if you eat one

bag of fruit and fruits can improve
heart health, boost immune
system, and etc.

SHRIMPS
LEAFY VEGETABLES NON-ALCOHOLIC BEVERAGES

- Juice, coffee, softdrinks

- Cabbage, spinach, bok choy,
malunggay, welsh onion, and etc.,
- Have vitamin A and rich in fiber
ALCOHOLIC BEVERAGES
FRUIT VEGETABLES

- Tequila, whiskey, rum, wine, beer,

gin, and etc,.
- Calabash, ampalaya, bell pepper,
cucumber, patola, okra, green
string beans, squash, tomato, FUNCTIONAL FOODS
eggplant, and etc.,
- Foods that may provide health
TUBERS benefits beyond their nutrient
contributions.

It includes;

• whole foods
• fortified foods
• modified foods
• foods that are energy dense
• foods that are nutrient dense
- Radish, ginger, carrot, and etc.,
MODIFIED FOODS

Example #1: Lasagna1

ORIGINAL MODIFIED

1/3 c olive oil (to sauté vegetables) [omit oil]

1 ½ c diced onions 1 ½ c onion, 1 green pepper, ½ lb
2 cloves garlic mushrooms
1 ½ lb ground chuck 2 cloves garlic
2 t salt 2 cloves garlic
2 lb tomato sauce 3/4 lb ground round
28 oz canned tomatoes [omit salt]
6 oz canned tomato paste use no-added-salt type tomato sauce
1 tbsp oregano use no-added-salt type canned tomatoes
2 tsp onion salt use no-added-salt type tomato paste
1 lb lasagna noodles 2 t oregano, 2 t basil, 1/4 c fresh parsley
[omit salt]
1 lb whole-wheat lasagna noodles
MODIFIED FOODS

Example #1: Lasagna1

ORIGINAL
MODIFIED
2 tbsp olive oil (to cook noodles)
16 oz ricotta [omit oil]
8 oz mozzarella 16 oz low-fat cottage cheese, pureed
10 oz parmesan 8 oz part-skim mozzarella
oil to grease pan 4 oz parmesan
spray to grease pan

Yield: 16 servings (2 9" x 12" pans)

Analysis
Original Modified
Energy (kcal)
513 281
Protein (g)
35 21
Fat (g)
29 (6 t) 7 (1.4 t)
Sodium (mg)
1121 380
Cholesterol (mg)
73 32
% of calories from fat
51% 24%

- a measure of the energy provides - a measure of nutrient provides

relative to the amount of foods. relative. to the amount of foods.

1 gram carbohydrates = 4 kcal 1/2 cup of malunggay

1 gram protein = 4 kcal
1 gram fats 9 kcal = 231 mg of vitamin C
= .5 grams of CHON
½ CUP of pure low fat milk has 12 = 1.5 grams of CHO
g CHO, 89 CHỌN, 59 FATS = 2.5 grams of Ca
is = 125 kcalories = 3mg of iron
DEFINITION OF TERMS ACCORDING TO CHEMICAL
NATURE
EMPTY OR JUNK FOODS
ORGANIC
- Contain less or no energy and - Carbohydrates, proteins, fats and
nutrient content, more on added vitamins
sugar, trans-fats, more in sodium,
monosodium glutamate and INORGANIC
preservatives - Minerals and water

NUTRIENTS ACCORDING TO
- Intangible property of nutrition
CONCENTRATION
- Chemical component of foods
needed by the body for one or
MACRONUTRIENTS
more of these 3 functions;
- C, P, F
- Measure in grams
1. Provide energy
2. Build and repair tissues
MICRONUTRIENTS
3. Regulate life processes
- Vitamins and minerals
- Measure in milligrams
NUTRIENTS CLASSIFICATIONS
ACCORDING TO FUNCTIONS ACCORDING TO ESSENTIALITY
- Physiological essential or the
1. Energy giving nutrients are the dispensable nutrients
fuel nutrients; - Dietary essential or the
(Energy dense nutrients) indispensable nutrients
- Carbohydrates
- Proteins
DEFINITION OF TERMS
- Fats

Non-caloric nutrients are: WELLNESS

(Nutrient density)
- Water
- Minerals
- Vitamins
2. Body building nutrients are the
structural nutrients
- Water ⅔ of body weight
- Proteins ⅕ or 20% of body weight
3. Body regulating nutrients
- Include the 6 groups of nutrients.
They maintain homeostasis of
body fluid and expedite metabolic
process
- Maximum well-being, the top range
of health state; the goal of the
person strives toward realizing his
or her full potential physically,
mentally, emotionally, spiritually,
and socially
MALNUTRITION
- Condition of the body resulting
from lack of one or more essential
nutrients or it may be due to an
excessive nutrient supply to the
point of creating toxic or harmful
effects
MALNUTRITION - Legumes, beans and nuts
CLASSIFICATIONS substitute
- Milk and milk products
A. FORMS OF MALNUTRITION
- Undernutrition 3. BODY REGULATING FOODS
- Overnutrition - Fruits
- Specific deficiency - Vegetables
- Imbalance
FOODS AND DIETARY
B. TYPES OF MALNUTRITION GUIDELINES
- Acute
- Chronic 10 KUMAINMENTS
(SIGLA AT LAKAS NG BUHAY)
NUTRITIONAL STATUS OR NUTRITUE
- The condition of the body resulting I. Kumain ng iba’t-ibang pagkain
from the utilization of essential
nutrients II. Sa unang 6 months ni baby,
breastfeeding lamang; mula 6
CLASSIFIED INTO: months, bigyan din siya ng ibang
- Good angkop na pagkain
- Fair
- Poor III. Kumain ng gulay at prutas
araw-araw
OPTIMUM OR GOOD NUTRITION
- The body has adequate supply of IV. Kumain ng isda, karne, at ibang
essential nutrients that are pagkaing may protina
efficiently utilized such that growth V. Uminom ng gatas; kumain ng
and good health are maintained at pagkaing mayaman sa calcium
the highest possible level
VI. Tiyaking malinis at ligtas ang ating
PROPER NUTRITION pagkain at tubig
- Eating the right kind, the right
amount of food, eating at the right VII. Gumamit ng iodized salt
time and in most sanitary manner
VIII. Hinay-hinay sa maalat, mamantika
THE 3 BASIC FOOD GROUPS at matatamis

1. BODY ENERGY GIVING FOODS IX. Panatilihin ang tamang timbang

- Cereals, root crops, oils,
and waxes X. Maging aktibo. Iwasan ang alak;
huwag manigarilyo
2. BODY BUILDING FOODS
- Meats (pork, beef, carabeef)
- Poultry (chicken, ducks, turkey,
birds, eggs)
- Fish and shellfish (fresh and salty
sources)
10 Nutritional Guidelines for the
Filipinos 2012 (DOST-FNRI) PINGGANG PINOY

1. Eat a variety of foods everyday to get

the nutrients needed by the body

2. Breastfeed infants exclusively from birth

up to six months and then give
appropriate complementary foods while
continuing breastfeeding for two years and
beyond for optimum growth and
development

3. Eat more vegetables and fruits to get

the essential vitamins, minerals, and fiber
for regulation of body processes
- Development of Pinggang Pinoy
4. Consume fish, lean meat, poultry, egg, for specific population groups was
dried beans or nuts daily for growth and spearheaded by FINRI in 2015 and
repair of body tissues was launched at the 61st NDAP
Convention in 2016
5. Consume milk, milk products, and other
calcium-rich food such as small fish and
shellfish, everyday for healthy bones and
teeth.

6. Consume safe foods and water to

prevent diarrhea and other food-and
water-borne diseases.

7. Use iodized salt to prevent Iodine

Deficiency Disorders.
8. Limit intake of salty, fried, fatty, and
sugar-rich foods to prevent cardiovascular
diseases.
9. Attain normal body weight through
proper diet and moderate physical activity
to maintain good health and help prevent
obesity.
10. Be physically active, make healthy
food choices, manage stress, avoid
alcoholic beverages, and do not smoke to
help prevent lifestyle-related
non-communicable disease.
YOUR DAILY EATING CHOICES
EAT A LITTLE
- Fats, Oils, Sugar, Salt
EAT SOME
- Fish, poultry, Dry Beans, Nuts,
Egg, Lean Meats, Low Fat Dairy
EAT MORE
- Vegetables, Fruits, or Juices
EAT MOST
- Rice, Root Crops, Corn, Breads
NUTRITION AND THE contractions of smooth
HUMAN BODY muscles of GI tract

THE DIGESTIVE SYSTEM ABSORPTION

● The process whereby the end

products of digestion pass through
the epithelial membranes in small
and large intestines and into blood
or lymph systems.

METABOLISM

● The conversion of nutrients into

energy.
● Anabolism–the constructive
process of metabolism, requires
- The digestive system includes the energy.
mouth, pharynx, epiglottis, ● Catabolism–the destructive
esophagus, liver, gallbladder, process of metabolism, releases
stomach, pancreas, small intestine energy.
(duodenum, jejnum, and ileum), ● Basal metabolism–the energy
large intestine (cecum, colon, and needed to maintain essential
rectum), appendix, and anus physiologic functions.

INGESTION EXCRETION

- The taking of food into the ● The process of eliminating or

digestive tract, generally through removing waste products from the
the mouth. body.
- In special circumstances, ingestion
occurs directly into the stomach, ROLES OF THE HEALTH CARE
through a feeding tube. PROFESSIONALS IN
NUTRITIONAL CARE
DIGESTION
- Mechanical and Chemical PHYSICIAN
processes converting nutrients to a ● Is to raise awareness of the
physically absorbable state: fundamental importance of
● Mastication–chewing nutritional care in everyday clinical
● Deglutition–swallowing practice, and thereby improve
● Segmentation- Contraction patient care.
of Circular Muscle in the GI
Tract DIETITIAN
● Peristalsis–rhythmic, ● Referred to as a clinical nutrition
coordinated, serial specialist, a registered dietitian
nutritionist, or a public health
 nutritionist, is the nutrition authority - Helping the patient understand the
on the health care team; this health importance of the diet and
care professional carries the major encouraging dietary compliance
responsibility of nutrition care for
patients and clients. - Serving meal trays to patients in a
prompt and positive manner
RESPONSIBILITIES OF A
CLINICAL DIETITIAN - Assisting some patients with the
eating process

- Assesses clients’ nutritional status

- Taking and recording patient
weight
- Determines clients’ nutrient
requirement
- Recording patient intake
- Observing clinical signs of poor
- Monitors clients’ nutrient intake
nutrition and reporting them

- Develops, implements, and

- Serving as a communication link
evaluates clients’ nutritional care
plans
- Nurse can apply nutrition to their
personal lives, what a better
- Counsels clients to cope with
reason to understand nutrition for
unique diet plans
your own health

- Teaches clients and their families

about nutrition needs and diet
plans
CARBOHYDRATES

- Provides training for other - Major source of energy for the

dietitians, nurse, interns, and body
dietetics students - Consist of 60-100% of calories
- 1g of carbohydrates contains 4
- Serves as liaison between clients calories
and the food service department - Carbon, Hydrogen Oxygen with
general formula of Cm(H2O)
- Communicates with physicians,
nurses, and other health care TOPICS
professionals about clients’
progress, needs and treatments - Classification of Carbohydrates
- Health Effects of Sugar
- Participates in professional - Some Harmful Effects of Excessive
activities to enhance knowledge Fiber Intake
and skills - Alternative Sweetener/ Sugar
Alcohol
THE NURSE CAN PROMOTE GOOD - Digestion review
NUTRITION BY:
 3. Galactose
CARBOHYDRATES - Occur mostly as part of
lactose
- Is the preferred source of energy - Freed as a single sugar
for many of the body’s function during digestion
- Share its fuel responsibility with - Dairy products, avocados,
FATS and CHON sugar, gums
- It’s a CHON sparer
3 DISACCHARIDES
CLASSIFICATION OF
CARBOHYDRATES 1. Sucrose

- Table sugar or white sugar

1. Monosaccharides (single sugar)
- Simple CHO
- Usually obtained by refining
the juice from sugar beets
2. Disaccharides (double sugar)
or sugar canes
- Simple CHO
- It provide the brown, white
3. Polysaccharides (starch &
and powdered sugars
fibers)
available in the market
- Complex CHO
- Occurs naturally in many
3 MONOSACCHARIDES
fruits and vegetables

- Simplest form of sugar, basic unit

- The partial digestive
products of the chemical
1. Glucose
digestion of sucrose in the
- Common in nature
digestive tract are glucose
and fructose
- Brain cells and nervous
system depend almost
- The final digestive product
exclusively in glucose for
are 2 molecules of glucose
their source of energy
hence the body can convert
again fructose to glucose
- Two hormones that
regulate blood glucose
2. Lactose
homeostasis are;
- Principal CHO of milk
a. Insulin
b. Glucagon
- Most human infants are
2. Fructose
born with digestive
- Common in nature
enzymes necessary to split
- Sweetest of all sugars
lactose into glucose and
- Occurs normally in fruits
galactose
and honey
- Used in soft drinks, ready
- Breast Milk has simple,
to eat cereals
easily digested CHO
 - galactose+glucose C. Root vegetables (fibers)
1. Potatoes
3. Maltose 2. Yams
- A plant sugar that consists
of 2 glucose GRAINS, LEGUMES, AND TUBERS

- Best for infant feeding for it - Not only rich in starch but also has
will not spoil easily abundant fiber, CHON and other
nutrients
3 POLYSACCHARIDE
2. Glycogen
1. Starch
- Found in meats, only in limited
- Soft white tasteless powder amounts and not all in plants.
that is insoluble in cold
water - not a significant source of CHO but
- Long, straight or branched it does play an important role in the
chain of hundreds of body’s PA.
glucose units linked
together - It is a storage form of excess
- Abundant in rice grain and glucose in the liver and muscles.
potato roots
- liver will convert glycogen stores to
A. Staple grains glucose, to provide emergency
glucose reserves, to fuel the brain
1. Rice in asia an hour or two in severe glucose
2. Wheat in canada, us, and deprivation.
europe
3. Corn in central and south 3. Dietary Fibers
america
4. Millet, rye, barley and oats 1. Are structural parts of plants ,
elsewhere in plant derived foods.

B. Legumes (beans and peas) * vegetables

* fruits
1. Peanuts * whole grains

2. Dry beans (butter beans, kidney 2. Sugar units that are held
beans) together by bonds that human
3. Baked beans (garbanzos and digestive enzymes cannot break.
soybeans)
3. Fiber includes:

a. cellulose
- main constituent of plant
cell walls found in:
(vegetables, fruits, and
legumes)
b. Hemicellulose
- main constituent of cereal fibers
c. Pectin
- are abundant in vegetables and fruits
especially citrus fruits and apples.
d. Gums and mucilages
- have similar structures and are used as
additives or stabilizers by the food
industry.
e. Lignin
- are the tough, woody parts of plants
STARCHES THAT ARE
CLASSIFIED AS FIBERS
RESISTANT STARCHES
- escape digestion and absorption in
the SI. (whole milled grains,
legumes, raw potatoes, unripe
bananas)
- human enzymes do not break
down cellulose and other dietary
fiber
- but bacteria in the human digestive
tract can digest some fibers
- food fibers can only generate
energy supply if bacterial
fermentation occurs
2 groups of fibers according to their
chemical and physical properties
1. Soluble fiber
- viscous ( a gel like consistency)
- are easily digested and fermented by
bacteria in the human colon
- examples are barley, legumes, fruits,
oats and vegetables
- it will lower the risks of chronic diseases
2. Insoluble fibers
- non- viscous, do not form gel, less
fermentable, often tough, stringy or gritty
foods
Cellulose and hemicellulose are found
in:
- the outer layers of whole grains (bran)
- the strings of celery
- the hulls of seeds
- the skin of corn kernels
- these fibers retain their structures and
rough textures even after hours of cooking
- aid the digestive system by easing
elimination
Dietary fibers
- refers to naturally occurring fibers intact
in foods
Functional fibers
- refers to added fiber that have health
benefits
HEALTH EFFECTS OF SUGAR
1. Nutrient Deficiency
2. Dental Caries
3. Heart Disease
4. DM2
5. GI Disturbances
6. Colon Cancer.
1. Nutrient deficiency
- because added sugar has a high
calorie content but almost empty in
nutrient content (empty foods)
- foods that contain lots of added sugar - lower blood cholesterol by binding
such : cholesterol compounds and carry out of
the body with the feces.
1. cakes /pastries - it also separate and excrete atherogenic
2. candies foods that leads to Atherosclerosis
3. soda /cola - and it lower blood cholesterol by
displacing fatty cholesterol-raising foods
- naturally occurring sugars are acceptable from the diet.
because they are accompanied by
nutrients . 4. Diabetes
- dietary fiber delays the passage
1.vegetables of nutrients from the stomach to SI, this
2. fruits will slow glucose absorption, then will elicit
3. whole grains a moderate insulin response that will give
4. milk moderate rise in blood sugar resulting to
5. Legumes desirable glycemic response.

- sugar is not bad , but nutritious foods GLYCEMIC RESPONSE

must come first - refers to how quickly glucose absorbed
* always seek balance, variety, moderation after a person eats
- how high blood glucose rises
2. Dental caries - how quickly it returns to normal Different
- the gradual decay and foods have different effects on blood
disintegration of a tooth. - CHO foods that glucose , it depends on the glycemic
can support bacterial growth are: index.
GLYCEMIC INDEX – is a method of
1. bread classifying foods according to their
2. banana potential to raise blood glucose.
3. milk
4. sugar 5. GI Disturbances
1. Cellulose enlarge and soften
Facts related to Dental Caries stools resulted to - ease in elimination for
1. Saliva rinse the mouth and the rectal muscles, so it prevents
protect the teeth constipation and hemorrhoids .
2. Raw vegetables do not stick to 2. Prevent obstruction of the
the teeth and because they require appendix , thus prevents the invasion of
vigorous chewing they stimulate saliva bacteria that may infect it.
flow. 3. Stimulates the muscle of the GI
3.Tiny particles of bananas can get tract and helps the content of the intestinal
lodged between teeth and decompose, tract to move easily so they retain their
risk of caries. health and tone.
4.Tiny particles of breads ,crackers 4.Preventing digestive tract from
and chips can also become lodged in bulging out of places.
teeth promoting caries formation

3. Heart Disease
Soluble fibers ( oat, bran , barley ,
legumes )
6. CANCER Fiber should be compensated with high
water intake.
1. Fiber has the ability to dilute and
speed removal of potential Sugar Alcohols
cancer-causing agents from the
large intestine (colon) 1. Are CHO - will yield (2 to 3 kcal/ 1
gram)
2. Some fiber stimulate bacterial
fermentation of the fiber in the 2. Side effects are gas formation and
colon, abdominal discomfort
- a process that produces small
fatlike molecules that lower the pH. 3. Do not contribute to dental caries.
- these small fatlike molecules and - bacteria in the mouth metabolize
the lowering of pH inhibit cancer sugar alcohols slower than
growth in the colon. sucrose.
- so inhibits the production of acids
NOTE: that promote caries formation.

A diet that emphasize whole grains, 4. Mannitol and sorbitol

vegetables, legumes, fruits are moderate
in energy dense but high in nutrient dense
Artificial Sweeteners
and low in fats, that can harm health.

1. Non- energy yielding, non- nutritive

It will help reduce the risk of the ff:
sweeteners, not a CHO.
1. Obesity
2. Make food taste sweet without
2. Cancer
promoting tooth decay.
3. DM
4. GI Disorder
3. Will not automatically lower energy
5. Dental caries
intake
6. Malnutrition
- the more it promotes hunger
7. CVD
because it does not contain
calories and nutrients
Some Harmful Effects of Excessive - people need a balance diet and
Fiber Intake activity through the day to control
weight.
1. Some minerals may bind to fiber
and excreted within it without 4. saccharin, acesulfame-K,
becoming available for body use. aspartame, neotame, sucralose

2. Eating high fiber foods may not

able to take enough food to meet
energy or nutrients need.

3. Carry water out of the body that

may cause dehydration.
 - Predominate in the diet and in the
DIGESTION REVIEW body
- Composed of 3 FA + GLYCEROL
A. GLYCEROL - a small water soluble
compound

2. FATTY ACIDS
- Organic compounds with a chain of
C atoms with H attached and an
acid group at one end differ in
chain length and saturation
A. Chain length - refers to the
number of C in FA
B. Saturation - refers to its
chemical structure
- especially the
number of H the C
in the FA are
holding
- The more hydrogen
atoms attached to
those C the more
saturated the FA

FA CLASSIFICATIONS
1. Accdg. to Saturation
A. Saturated Fatty Acids
(SFA)
- more H atoms
attached to those C
atoms
- fully loaded with
hydrogen and has
only single bonds
with the C
B. Unsaturated Fatty Acids
LIPID AND FATS (UFA )
- H atoms are
Lipids missing in the FA
- are compounds chains
1. TRIGLYCERIDES (fats and oils) - the degree of
2. PHOSPHOLIPIDS unsaturation of the
3. STEROLS FA in a fat,
influences the
1. TRIGLYCERIDES (fats and oils) health of the body
- The fatty content of meat and fats A. Monounsaturated
in the body Fatty Acids ( MUFA )
 - 1 point of and also to protect
unsaturation the oil
B. Polyunsaturated 3. use the process
Fatty Acids ( PUFA ) called
- more points of HYDROGENATION
unsaturation
HYDROGENATION
2. According to Physical
Characteristics - saturate some or all of the points of
A. Hard and Soft Fats unsaturation by adding hydrogen
I. Unsaturated FA atom
- soft at room
temperature
and melt Advantages:
more easily.
a. Prolonging shelf life
- Example:
b. Increasing the solidity of
- chicken fats
fats
less
c. When partially
saturated
hydrogenated vegetable oil
and soft
will become spreadable
- Vegetable oil
margarines
most
d. Make pie crust flaky and
unsaturated,
puddings creamy
liquid at
room
Disadvantages:
temperature
B. Stability
1. Make PUFA more saturated
- saturated fats are
2. Health advantages are lost in
more resistant to
hydrogenation
oxidation and lesser
3. Change FA from Cis to Trans FA
chance for rancidity
- PUFA spoil most
3. Accdg. to Essentiality
readily because
their double bonds
A. EFA
are unstable
- cannot be made from other substances
- Ways used by
in the body , must be obtained from the
manufacturers to
food or from the diet
protect
fat-containing
products from
rancidity.
1. LINOLEIC ACID- OMEGA 6
1. sealed airtight and
FATTY ACIDS
refrigeration - an
expensive and
- found in the seeds of plants and
inconvenient storage
in the oils produced from the seeds
system
- some food sources are ;
2. add antioxidants to
vegetable oils ,seeds , nuts, whole
compete for the O
grain
 2. LINOLENIC ACID - OMEGA 3
FATTY ACIDS
- belongs to a family of PUFA
- contains EPA and DHA that are
found primarily in fish oils
EPA - Eicosapentaenoic Acid
DHA - Docosahexaenoic Acid
- impressive roles in metabolism and
disease prevention
- needed for normal brain
development
- brain has a high content of DHA
- DHA is also especially active in the
rods and cones of the retina of the
eye.
- essential for normal growth and
development
- play an important role in the
prevention and treatment of heart
disease, diabetes, hypertension,
arthritis and cancer.
2 PHOSPHOLIPIDS
- Lecithin and cephalin
- found in brain, bile and nerve
tissues
- formed in all cells of the body
- some are circulated in the blood to
combine with fatty metabolites
make phospholipids more H2O
soluble
- act as emulsifier
- help to keep other fats in solution
in the watery blood and body fluids
- lecithin used to build cell
membranes are made from starch
by the liver.
- soluble in both water and fats
3 STEROLS
- precursor of Vitamin D
KINDS OF STEROLS
1. CHOLESTEROL
- most familiar sterol
Food Sources
- only animal-derived foods contain
significant amount of cholesterol
- richest sources are liver, kidneys
and eggs
- less source are cheeses and
meats
- shellfish has more sterols but less
in cholesterol
- fish liver oils
SYNTHESIS AND ESSENTIALITY
- can be made by the body
- synthesized mainly in the liver "
endogenous"
- raw materials used by the liver to
make cholesterol are glucose and
FA
Routes of cholesterol in the body
- made into bile, stored in the
gallbladder, and delivered into the
SI to digest fats
- travel via the bloodstream and to
all the body cells or membranes of
the cell to perform vital structural
and metabolic functions.
Excretion of cholesterol
- Bile is released into the SI to aid in
the digestion and absorption of
fats.
- After digestion, it is reabsorbed
into the body and recycled, the
rest are excreted in the feces.
- While bile is in the SI, some of it
may be trapped by soluble fibers or
by some medications , which carry
it out of the body in feces.
- The excretion of bile reduces the
total amount remaining in the body.
Transport
- cholesterol packaged with other
lipids and proteins leaves the liver
via the arteries and is transported
to the body tissues by the blood
- the packaged between lipid and
proteins is called LIPOPROTEINS
- as it travels through the body it can
extract lipids and it may form deposits
that can contribute to
ATHEROSCLEROSIS , a disease that
cause heart attacks and strokes
KINDS OF CHOLESTEROL
1. LDL - low density lipoprotein = BAD
- form deposits of cholesterol
2. HDL- high density lipoprotein = GOOD
- will trapped and deliver
cholesterol out from the body
2.ERGOSTEROL - cholesterol from plant
3.CALCIFEROL - cholesterol from fish
liver oils
FUNCTIONS OF FATS
1. Provide energy
– ( triglycerides breakdown) - the
body's capacity in storing fat is unlimited;
* due to an enzyme LPL(
lipoprotein lipase) that promotes fat
storage in fat cells and muscles cells.
* due to hormone Ghrelin ;
produced by the stomach cells that will
stimulate appetite.
Adipose tissue - the body's fat
which consists of masses of fat storing
cells, when there are surplus of energy,
new fats cells are readily produced.
2. Natural oils in the skin provide a radiant
complexion , help nourish the hair and
make it glossy.
3. Insulate the body against extreme
temperature
4. Protect the body's vital organs from
shock.
- hard fat beneath each kidney
- soft fat in woman's breast
,protects mammary glands
-cushion against shock from heat
and cold
FATS IN FOODS
1. HEALTHFUL FATTY ACIDS
A. MUFA
1. avocado
2. nuts ( almonds , cashew, filberts,
hazelnuts, pecans, macademia nuts,
peanuts, pistachios )
3. oils ( canola , peanut ,sesame )
4. olives
5. peanut butter(old fashioned)
6.seeds ( sesame )
B. OMEGA 6 POLYUNSATURATED
1. margarine (nonhydrogenated)
2. mayonnaise
3. nuts (walnuts )
4. oils (corn, cottonseed, safflower,
soybeans )
5. salad dressing
6. seeds ( pumpkin, sunflower )
C. OMEGA 3 - POLYUNSATURATED
1. fatty fish (herring, mackerel,
salmon, tuna )
2. flaxseed
3. nuts
2. HARMFUL FATTY ACIDS
A. SATURATED
- bacon ,butter ,cheese
-chocolate , coconut cream
- cream cheese , lard , meat
-milk fat ( whole milk products )
-oils ( coconut , palm , palm kernel
- shortening , sour cream

B. TRANS FATS
- commercial baked goods made
with margarine and shortening
(cookies , cakes pies ,etc )
- fried foods particularly restaurants
and fast foods such French fries
and chicken.
- many fried or processed snack
foods ( microwave popcorn , chips
and crackers )
- margarine (hydrogenated or
partially hydrogenated)
- non dairy creamers and shortening
THE EFFECTS OF VARIOUS KINDS OF
FATS ON BLOOD LIPIDS
- If used to replace saturated fats in
the diet, monounsaturated fats
may:
- Decrease total cholesterol
-Decrease LDL –
cholesterol without decreasing
HDL cholesterol.
TYPES OF FATS
4. Omega 3 fatty acid
DIETARY SOURCES
- wheat germ Canola oil, flaxseed,
ocean fish (salmon, mackerel, tuna
), shellfish, some vegetables
(spinach, broccoli, lettuce ) soy
foods, walnuts

EFFECTS ON BLOOD LIPIDS

TYPES OF FATS
- If used to replace saturated fats in
the diet, omega -3 fatty acid may :
1. SATURATED FATS
- Decrease total cholesterol
- Decrease LDL – cholesterol
DIETARY SOURCES
- Increase HDL cholesterol
- All animal meats , beef tallow ,
- Decrease triglycerides
butter , butter , cheese , chocolate
, cream , cocoa butter , coconut oil
5. Trans Fats
, palm oil ,lard , hydrogenated oils ,
stick margarine , shortening ,and
- Margarine (hard stick), cake,
whole milk.
cookies, doughnuts, crackers,
chips, meat and dairy products,
EFFECTS ON BLOOD LIPIDS
peanut butter (hydrogenated),
- INCREASE TOTAL
shortening
CHOLESTEROL
- INCREASE LDL CHOLESTEROL
- Increases total cholesterol
- Increase LDL - cholesterol
TYPES OF FATS

3.Monounsaturated fatty acid

DIETARY SOURCES
- Avocados, canola oil, cashews,
olive oil, olives, peanut butter,
peanut oil, peanuts, poultry

EFFECTS ON BLOOD LIPIDS

FATS DIGESTION FATS TO MONOGLYCERIDES FOR
ABSORPTION IN A FORMS OF :
MOUTH GLYCEROL AND FATTY ACIDS

GLANDS LARGE INTESTINE

- IN THE BASE OF THE TONGUE -
LINGUAL -SECRETES FAT - SOME FATS AND
DIGESTING ENZYME CHOLESTEROL ARE TRAPPED
IN FIBER FOR EXCRETION
ENZYME
- LINGUAL LIPASE SOURCES OF HEALTHY OIL

ACTIONS
- SOME HARD FATS BEGIN TO
MELT AS THEY REACH BODY
TEMPERATURE.

STOMACH

ENZYME
- ACID STABLE LINGUAL LIPASE

ACTIONS
1. SPLIT ONE BOND OF
TRIGLYCERIDES TO PRODUCE
DIGLYCERIDES & FA
2. THE DEGREE OF HYDROLYSIS
IS SLIGHT FOR MOST FATS BUT
APPRECIABLE FOR MILK FATS.
3. THE STOMACH CHUMMING
ACTION MIXES FATS WITH
WATER AND ACIDS

GLAND
- GASTRIC
ENZYME
- GASTRIC LIPASE
ACTIONS
- ASSESSES AND HYDROLYZES
A VERY FEW AMOUNT OF FATS

SMALL INTESTINE

- BILE FLOWS IN FROM THE

LIVER AND GALLBLADDER ( VIA
COMMON BILE DUCT )
- BILE SALTS AND PANCREATIC
LIPASE WILL EMULSIFIED
PROTEINS AND AMINO ACIDS wasting in parmesan
debilitated
Grow foods individuals
- Fish, meat, beans
Leucine Promotes Eggs, soy
healing of protein,
TOPICS skin and whitefish,
- Classification of proteins/ amino broken parmesan,
acids bones; sesame
- Functions reduces
- Protein and health muscle
- Nitrogen balance protein
breakdown
- Digestion review
Valine Influences Eggs, soy
PROTEINS AND AMINO ACIDS brain protein,
- A body building nutrients uptake of parmesan,
- A structure nutrients for bones, other sesame,
skin, muscles, and other tissues neurotrans beef
mitter
- Some CHON do some cell works
precursors
- More complex than CHO (tryptophan
- CHON - carbon, hydrogen, ,
oxygen, nitrogen phenylalani
- Amino acids - building blocks of ne, and
proteins tyrosine)

Histidine Production Soy

CLASSIFICATION OF CHON of RBC and protein,
1. According to essentiality WBC; eggs,
A. EAA - Essential amino acids treatment parmesan,
(cannot be synthesized by the of anemia sesame,
body) peanuts
1. Histidine
Lysine Inhibits Eggs, soy
2. Isoleucine viruses; protein,
3. Leucine treatment whitefish,
4. Lysine for herpes parmesan,
5. Methionine simplex, smelts
6. Arginine Lysine and
7. Phenylalanine vitamin C
together
8. Threonine form
9. Valine L-carnitine,
10. Tryptophan a
biochemical
that
Amino Acid Role Main food enables
source muscle
tissue to
Isoleucine Formation Egg, soy
use oxygen
of protein &
more
hemoglobin tofu,
efficiently,
; prevents whitefish,
delaying
muscle pork,
 fatigue sesame

Methionine Increases Eggs,

the whitefish, B. SEAA - Semi-Essential amino
antioxidant sesame, acids (partially spares EAA but
levels smelts, soy cannot totally replaced it)
(glutathione protein 1. Tyrosine
); reduces 2. Cysteine
blood
3. Glycine
cholesterol
levels 4. Seline
C. NEAA - Non-Essential amino
Phenylalani Production Eggs, soy acids (the body can make it for
ne of collagen, protein, itself )
precursor peanuts, 1. Citrulline
of tyrosine, sesame,
2. Aspartic acid
enhances whitefish
learning, 3. Hydroxyglycine
memory, 4. Norleucine
mood, and 5. Hydroxyproline
alertness 6. Glutamic acid
7. Proline Alanine
Threonine Prevents Eggs, soy
fatty build protein,
up in the whitefish, HOW TO GET MORE TYROSINE
liver; amino smelts, ●
detoxifiers sesame ● Spirulina
● Spinach
Tryptophan Prevents Soy ● Eggs (Egg Whites)
fatty protein,
● Salmon
buildup in sesame,
the liver; eggs, ● Cottage Cheese
precursor winged ● Fava Beans
key beans, chia ● Avocados
neurotrans seeds ● Bananas
mitter ● Peanuts
serotonin, ● Turkey
which
exerts ● Chicken
calming ● Edamame
effect

Cysteine Eggs, soy

protein,
sesame,
mustard
seeds,
peanuts

Tyrosine Soy
protein,
eggs,
parmesan,
peanuts,
CLASSIFICATIONS OF CHON
 b) Lipoproteins
2. According to completeness in AA - Transport package of CHON and LIPID
content around the body
C) Albumin
1. COMPLETE PROTEIN – Responsible for transporting
- contains all the EAA in sufficient substances and drugs by the
amount for growth and body.
maintenance of life
MEAT, FISH, POULTRY, CHEESE, 4.ACID-BASE BALANCE
EGGS, MILK and YOGURT - CHON protect one another by gathering
up extra acid ( H+ions ) when there are
2. PARTIALLY COMPLETE too many in the surrounding medium,
PROTEIN then release them when there are too few
- can maintain life but cannot by accepting and releasing H+ions, CHON
support growth act as BUFFER ( as reserved that will
maintain the acid balance of the blood and
CHON derived from plants SUCH AS: body fluids)
legumes, whole grains , nuts , soy
Imbalance
3. INCOMPLETE PROTEIN - can be fatal that lead to:
- cannot support life and growth. ACIDOSIS and ALKALOSIS
zein in corn, gelatin in agar-agar CHON DENATURATION

FUNCTIONS OF PROTEIN 5.ANTIBODIES

- is a CHON that is synthesized by the
1. AS ENZYMES body in response to the presence of a
- a protein catalyst foreign substance in the body.
- antibodies are created by WBC or more
2. REGULATES FLUID AND specifically the B cells.
ELECTROLYTE BALANCE
- Albumin and Globulin are the two 6. HORMONES
proteins that help maintain the body’s fluid - the blood messenger molecules
balance by keeping water in the blood. - some are CHON eg. CHON that act as
Hormone are insulin and glucagon
IMBALANCE
- is critical to the functions of nerve 7. GROWTH , MAINTENANCE AND
transmission and muscle contraction. REPAIR
- AA is the one used to build CHONs of all
This may lead to; its tissues.
1. Irregular heartbeat - Collagen CHON - serves as the mending
2. Kidney failure material of torn tissues , forming scars to
3. Muscular weakness hold the separated parts together.
4. Death.
PROTEIN TURNOVER
3. TRANSPORT CHON - the entire process of breakdown
a ) Hgb recovery and synthesis.
- Carries O2 from the lungs to the body
cells FUNCTIONS OF PROTEIN
8. PROVIDING ENERGY GLUCOSE 10. Appetite may be normal or
- if FATS and CHO failed to supply impaired.
sufficient energy, the body 11. Hair sparse, thin, dry, easily pulled
dismantles the CHON tissues and out.
uses them for energy. 12. Skin is dry, thin and wrinkled.
- The overtime energy deprivation
(starvation) always incurs wasting
of lean body tissues as well as fat
loss.

PROTEIN AND HEALTH

A. PEM – Protein Energy Malnutrition
1. The major cause of death in
children worldwide
2. Often strikes early in childhood ,
but endangers many adults as
well.
3. Prevalent in Africa , Central
America, South America , Middle
East , South and East Asia.
4. Two forms of PEM
1. Kwashiorkor
2 . Marasmus
PROTEIN ENERGY MALNUTRITION
MARASMUS
1. Infants less than 2 years old.
2. Severe deprivation or impaired
absorption of CHON, energy,
vitamins and minerals.
3. Develop slowly, chronic PEM.
4. Severe weight loss.
5. Severe muscle wasting with fat
loss.
6. Growth <60% weight for age.
7. No detectable edema.
8. No fatty liver.
9. Anxiety, apathy.
KWASHIORKOR
1. Older infants and young children 1
to 3 years old.
2. Inadequate CHON intake
3. Rapid onset , Acute PEM.
4. Some weight loss.
5. Muscle wasting with retention of
some body mass.
6. Growth 60 to 80% wt. for age.
7. With edema.
8. Enlarged fatty liver
9. Apathy, misery, irritable, sad.
10. Loss appetite
11. Hair is dry and brittle, easily pulled
out. Changes color, becomes
straight.
12. Skin develops lesions.
 - Increase CHON intake - increase
the work of kidneys, it may worsen
existing kidney disease.

3. ADULT BONE LOSS

- INCREASE CHON INTAKE -
increase urinary Ca excretion
- to compensate, increase the intake
of Vitamin D along with CHON.

NITROGEN BALANCE

N intake = N output

- CHON synthesis balances with

CHON degradation. N intake from
CHON in food balances N
excretion in the urine, feces and
sweat.

( - ) Negative N balance

- Degradation increases than

synthesis like in starvation or
suffering from stress such as
burns, infection, fever and
breakdown of muscle cells.

PROTEIN EXCESS ( + ) N balance

1. HEART DISEASE
- meat high in saturated fats are - Synthesis increases than it
known contributor to degrades, the body adds CHON
ATHEROSCLEROSIS and HEART for growth and development in
DISEASE. infants, children, adolescents and
- the higher the intake of CHON pregnant women because there
from red meats and high fat dairy are new blood, bones, and
products, the greater the risk of muscular cells to their bodies.
heart attack.
- if protein from plants are used as
substitute for meat, lowers the risk
of dying from heart disease.

2. KIDNEY DISEASE
- Increase CHON intake – increase
urine OUTPUT

To watch:
https://www.youtube.com/watch?v=R6k12 behavior if the blood
OIqxss becomes too concentrated

WATER AND ELECTROLYTES 2. Water Excretion (output)

(MICRONUTRIENT: WATER) - The vasopressin (antidiuretic
hormone) is released by the
WHAT IS WATER? pituitary gland which results to
- It is the most important nutrient in regulating the excretion of water in
your body which consists of the kidneys
60-65% total body weight of a
typical adult CHANNELS OF EXCRETION:
- Higher percentage to male than 1. Skin (sweating)
women because men are usually - Insensible perspiration
have more muscle tissues
- Water and minerals cannot be 2. Lungs
considered separately because - Vapor upon exhalation
water mingles with minerals to
become fluids in which all life 3. GI tract
processes take place - Feces

FUNCTIONS OF WATER IN THE BODY 4. Kidney

1. Carries nutrients and waste - Urine
products throughout the body
2. Participates in metabolic reactions *tears, suction, vomiting, diarrhea,
3. Serve as the solvent for minerals, bleeding, burns, lesions
vitamins, amino acids, glucose,
and many other molecules BRAIN
4. Aids in maintaining the body blood - Monitor blood salts
pressure and temperature
5. Maintain blood volume - Will stimulate the pituitary gland to
6. Act as lubricant and cushion release ANTIDIURETIC
around joints and inside the eyes; HORMONE (ADH) if;
spinal cord and amniotic sac 1. Salts are too concentrated
surrounding a fetus in the womb
2. If blood volume and blood pressure
WHAT IS WATER BALANCE? is too low
- The amount of water intake must WATER BALANCE
be equal to the amount of volume
of water output to achieve
metabolic equilibrium

1. Water Intake
- ingestion of the right amount of
water needed by our body.
- Hypothalamus: the brain
center that initiates drinking
 ELECTROLYTE BALANCE
WATER INTAKE PER
ACTIVITY OR STATE Electrolyte Composition of the Body
Fluids - This is responsible for
1. ATHLETES maintaining stable electrochemical
- Those who lose a lot of water neutrality in body fluid solutions.
depending on activity performed
will need to replace losses, usually Major Electrolyte Composition of the
from one or more liters per activity Body Fluids
A. Sodium
2. PREGNANT - can control the amount of water
- Water intake increases in order to that can be retained in any given
supply the need of the growing compartment.
fetus and the amniotic fluid - is the principal electrolyte in the
extracellular fluid (the fluid outside
3. LACTATING the cells)
- Extra water needed for milk B. Chloride
secretion - is the major negative ion of the
extracellular fluids, where it occurs
WHAT ARE ELECTROLYTES primarily in association with
sodium.
ELECTROLYTE SOLUTION
2 Electrolytes found in the intracellular
- The body fluid which contains fluid:
water and partly dissociated salts 1. Potassium
- can also control the amount of
- This is when mineral salt dissolved water that can be retained in any
in water they separated given compartment
(dissociate) in charged particles - Inside the cells, potassium takes
known as ions which can conduct the role of the principal positively
electricity, thus, the name charged ion.
electrolytes derived. E.g. Na+, K+, 2. Phosphate
Mg+

- In contrast, anions ACID-BASE BALANCE

(non-electrolytes) because they do - The regulation of hydrogen ions in
not show charged particles. These the body fluids (pH balance) to
are substances which are maintain fluid and electrolytes
metabolized product of glucose, balance.
alcohol, urea, and protein. E.g. Cl-, - Ph level
HCO3-, pyruvate Acidic substances run from pH 1 to
7
Alkaline substances run from pH 7
to 14
Neutral pH - 7
- The kidneys play primary role in
maintaining the acid-base balance
by selecting which ions to retain
 and which to excrete. 4 Person ● Prunes
eats affects the acidity not of the ● Meats
body but the urine. ● Eggs
● Fishes
The acid-ash diet - a diet consisting ● Cheese Nuts Corn
largely of meat or fish, eggs, and cereals ● Peanut butter
with a minimal quantity of milk, fruit, and ● Peanuts Walnuts
vegetables, that when catabolized leaves ● Vegetables
an acid residue to be excreted in the urine ● Lentils

The alkali-ash diet - a therapeutic diet Basic-ash Foods

prescribed to increase the alkalinity of the ● Cream
urine and dissolve uric acid and cystine ● Fruits (All except cranberries
urinary calculi. Plums and Prunes)
● Ice cream
● Jams
● Milk
● Molasses
● Nuts
● Almonds
● Chestnuts
● Coconut, fresh
● Vegetables (all except corn and
lentils)

Neutral-ash Foods
● Butter
● Candy, plain
● Coffee
● Cornstarch
● Fats, cooking
● Honey
● Lard
● Salad oils
● Sugar
● Tapioca
Acid-ash Foods ● Tea
● Bread and Crackers
● Cakes & cookies(plain)
● Cereals
● Cornflakes
● Macaroni, noodles
● Oatmeal
● Puffed rice
● Rice
● Spaghetti
● Fat, mayonnaise
● Fruits (Cranberries, Plums)
 VITAMINS AND MINERALS

MICRONUTRIENTS: VITAMINS

VITAMINS
- Potent, essential, non-caloric,
organic nutrients needed from food
in trace amounts to perform
specific functions that promote
growth, reproduction, and
maintenance of health and life
Distinguishing characteristics of
vitamins:
1. Do not yield energy when broken
down but assist the enzymes that
release energy from
carbohydrates, proteins, and fats
2. Needed in much smaller amounts
than energy nutrients
3. Dietary essentials
4. Required for normal human growth

FACTORS AFFECTING THE

BIOAVAILABILITY OF VITAMINS

Bioavailability
- The rate and extent to which a
TOP ALKALINE FOODS nutrient is absorbed and used
1. Quantity provided by food
2. Amount absorbed and used by the
body
3. A person’s previous nutrient intake
and nutritional status
4. Other foods eaten at the same
time
5. Methods of food preparation (raw
or cooked)
6. Source of nutrients (naturally
occurring, synthetic, or fortified)

TERMS ASSOCIATED WITH VITAMINS

1. PRECURSOR or PROVITAMINS
- Compounds that can be
changed to the active
vitamins
- They are potential vitamins
E.g. 5. ANTIVITAMINS of VITAMIN
Beta carotene (a.k.a. Provitamin A) is ANTAGONISTS
the precursor to vitamin A - Substances that interfere
Ergosterol (a.k.a. Provitamin D2) is the with the normal functioning
precursor to vitamin D2 of a vitamin
7-dehydrocholesterol (a.k.a. Provitamin - Inactivates, destroys, or
D3) is the precursor to vitamin D3 inhibits the function of a
vitamin
E.g.
2. PREFORMED VITAMINS
Ascorbic acid oxidase against ascorbic
- Naturally occurring that in
acid (vitamin C)
active form and ready for its
Thiaminase against thiamine (vitamin
biological role
B1)
E.g.
Dicumarol against vitamin K
preformed vitamin A = vitamin A
Sources of preformed vitamin A: meat,
fish, poultry, dairy 6. SYNTHETIC VITAMINS
*As compared to sources of provitamin A; - Man-made or synthesized
plant based foods, fruits, vegetables in a laboratory
- Does not substitute for
normal intakes of vitamins
3. AVITAMINOSIS
from food sources (natural
- Condition resulting from the
vitamins)
lack of vitamin in its later
- In the ingredients list of a
stage when more defined
food label, look for
signs and symptoms will
ingredients starting with d
occur
and dl or ending in -ide and
E.g.
-ate
Xerophthalmia - vitamin A deficiency
E.g.
Scurvy - vitamin C deficiency
synthetic vitamin A = acetate; palmitate
Synthetic vitamin B1 = thiamine
4. HYPERVITAMINOSIS mononitrate, thiamine hydrochloride
- A vitamin toxicity or a Synthetic vitamin E = dl-alpha
condition is a result of tocopherol; dl-alpha tocopherol acetate
excessive accumulation of
vitamin the body
7. VITAMERS
E.g.
- Are multiple forms of
Teratogenic (cause abnormalities in
vitamin
fetal development) - toxicity of vitamin A
- One vitamin may have a lot
specific
of both synthetic and
Hypervitaminosis A - toxicity of vitamin A
natural vitamers
Hypervitaminosis B complex - toxicity of
E.g.
vitamin B complex
Vitamin B6: pyridoxine, pyridoxal,
pyridoxamine
Vitamin B9: food folates; folic acid
Vitamin E: tocopherols; tocotrienols
 8. VITAMIN SUPPLEMENTS
Vita Fun Defi Toxi Sour Excr
- Vitamins taken in addition min ction cien city ces etio
to the diet s cy Sym n
- Made in concentrated Sym pto
forms of the vitamins pto ms
- May be in tablet form or ms
liquid form
A -Ge -nig Toxi -forti Fec
ne ht c of fied es
CLASSIFICATION OF VITAMINS expr blind >10, milk, and
essi ness 000 che urin
FAT-SOLUBLE VITAMINS
on -xer IU ese, e
1. Generally have precursors -visi opth (3,0 crea
2. Stored in the liver and fatty tissues on almi 00 m,
3. Present in fats and oils of food -prot a: mcg butt
4. Absorbed like lipids ein abn ) per er,
5. Not readily excreted synt orm day mar
hesi al gari
6. Can build up toxic concentrations
s dryn -feta ne
7. Deficiencies are slow to develop -hea ess l -egg
8. Generally stable lthy of malf s,
skin the orm liver
WATER-SOLUBLE VITAMINS
and conj atio -bet
1. Do not have precursors muc uncti n a-ca
2. Found in watery compartments of ous va -hair rote
food me and loss ne:
3. Distributed into water-filled mbr the -skin dark
compartments of the body ane corn cha leafy
4. Easily absorbed into the s ea nge veg
-bon of s etab
bloodstream
e the -bon les,
5. Easily excreted in the urine if blood and eye, e dark
concentration is high toot with pain oran
6. Less likely to reach toxic h infla -live ge
concentrations gro mm r fruit
7. Deficiency symptoms develop fast wth atio dam s
8. Easily destroyed by ordinary -im n age (apri
mun and cots,
cooking
e ridg cant
syst e alou
FAT-SOLUBLE VITAMINS em form pe,
- Vitamins A, D, E, and K (ADEK) (anti atio pap
- Usually occur together in the fats -infe n aya)
and oils of foods ctive -poo ,
) r carr
- The body absorbs ADEK in the
-repr gro ots,
same way it absorbs lipids, thus odu wth swe
they are stored in the liver and fatty ction -dry et
tissues until the body need them , skin pota
- Not readily excreted and can build gro toes
up to toxic concentrations if wth ,
consumed excessively and pum
dev pkin
elop
 men due ng
t to of
-anti calci the
-oxi um) epip
dant of hysi
bon al
es plat
XEROPTHALMIA es
or
whe
n
the
adul
t
stop
Vita Fun Defi Toxi Sour Excr s
min ction cien city ces etio gro
s cy Sym n wing
Sym pto in
pto ms heig
ms ht)

D -pro -rick Toxi-egg Fec

per ets: c ofyolk es
abs soft >2,0s,
orpti enin 00 liver RICKETS
on g IU -fatt
of and per y
calci wea day fish,
um keni sard
(stor ng -gro ines,
es in of wth salm
bon bon retar on
es) es in dati -forti
-facil child on fied
itate ren -kid milk
abs ney and
orpti -ost dam mar
on eom age gari
of alaci -hyp ne
pho a: erca -exp
sph mar lcem osur
orus ked ia: e to
-mai soft calci usnli
ntai enin um ght
n g of dep
opti the osits
mal bon in
calci es in soft
ficati adul tissu
on ts es
(har (afte
deni r
ng closi
CLASSIFICATIONS OF VITAMINS - Originally, no or very insignificant
amount of vitamins are found in the
2. WATER SOLUBLE VITAMINS food
- Vitamins B (B-complex) and C
- The body needs water-soluble ● ENRICHMENT
vitamins in frequent but small - Addition of vitamins to meet a
amounts specified standard
- Not likely to reach toxic levels - Originally, the food already
Note: excessive vitamin B6 can cause contains the specific vitamin but
irreversible nerve damage the amount is just not enough to
- Excreted by the kidneys through meet the standard
urine
VITAMIN B COMPLEX
1. Help burn fuel but do not serve as ● B1 Thiamine
fuel ● B2 Riboflavin
● B3 Niacin
2. B vitamins are part of an enzyme ● B5 Pantothenic Acid
known as coenzyme, a molecule ● B6 Pyridoxine
that combines with an enzyme to ● B7 Biotin
make it active and attractive to ● B9 Folate or Folic Acid
other substances. ● B12 Cobalamin

● Coenzymes containing B6 NUTRIENTS THAT ARE NO LONGER

- Helps enzymes to metabolize LABELED AS VITAMINS
amino acids - These nutrients no longer fit the
● Coenzymes containing B9 and official definition of vitamins
B12 ● B4 Adenine
- Helps in making new cells ● B8 inositol
Note: B vitamins are not coenzymes, but ● B10 Para Amino Benzoic Acid
are components of coenzymes (PABA)
● B11 Salicylic Acid
3. B vitamins help the body convert
carbohydrates (food) to glucose
(fuel), which the body uses to
produce energy. They also help in
the conversion of proteins and fats
● B1, B2, B3, B5,B7
- Participate in the release of energy
from CHO, CHON, and FATS

4. Processes that protect people from

water-soluble vitamin deficiencies:
● FORTIFICATION (SEANOY 25-36)
- Addition of vitamins that were
either not originally present or lost
during the preparation of food
*not B vitamins but are often group with
them

MAJOR B VITAMIN DEFICIENCIES

BERIBERI

- B1 (thiamin) deficiency
- cause: consuming rice that is
unenriched or the bran layer of rice
was stripped off to make it look
white
- at risk: people experiencing
alcohol abuse, hyperemesis
gravidarum (extreme vomiting in
pregnancy), prolonged diarrhea,
AIDS patients, dialysis patients
- wet beriberi: affects the heart and
circulatory system, may lead to
heart failure
- dry beriberi: nerve damage,
decreased muscle strength, may
lead to muscle paralysis
PELLAGRA
- B3 (naicin) deficiency
- types:
1. primary - low niacin or
tryptophan in the diet (low
protein or excessive intake
of corn)
2. secondary - the body
cannot absorb niacin (may
be due to alcoholism,
eating disorders, GI
diseases, liver cirrhosis)
- 3 Ds (dermatitis, diarrhea,
dementia)
MEGALOBLASTIC ANEMIA
- B9 (folate) and B12 (cobalamin)
deficiency
- characterized by unusually large,
structurally abnormal, immature
RBCs (called megaloblasts) that
are also few in amount
- megaloblasts are too large and
cannot exit the bone marrow to
enter the circulatory system, thus
they cannot transport oxygen to
the rest of the body
SCURVY
- severe vitamin C deficiency
- signs and symptoms: swollen
and tender joints, joint pain, loose
teeth, swollen and bleeding gums,
capillary fragility (bleeding and
pinpoint hemorrhages), abnormal
bone growth
VITAMIN C OR ANTISCURVY VITAMIN
FUNCTIONS:
1. Conversion of folic acid to its active
form
2. Healing of wounds and bone
fractures
3. Prevention of iron deficiency
anemia, megaloblastic anemia and
pinpoint hemorrhages
4. Building of body resistance against
infection
5. Production of steroid hormones,
especially adrenocortical
 hormones under severe stress and
insulin synthesis
6. Tyrosine and phenylalanine
synthesis
7. lron utilization is improved by
vitamin C, making iron more
available for hemoglobin formation
and RBC maturation
8. Involved in brain metabolism
9. As an antioxidant vitamin, it
protects normal cells from the
damage of free radicals
10. Shown to help prevent cataracts
UTILIZATION OF VITAMIN C:
1. Almost completely absorbed in the
small intestine, except in cases of
achlorhydria (absence of
hydrochloric acid in the gastric
secretions) and GIT disorders
2. Adrenal glands, liver and other
glandular organs contain the
highest amount of vitamin C in the
body
3. Almost all plants and animals can
synthesize or produce vitamin C
except for humans and other
specific animals
SAMPLE FOOD SOURCES
(EQUIVALENT OF ONE EXCHANGE OR
SERVING)
● malunggay = 231 mg
● kasuy (cashew nuts)=167 mg
● bayabas, pula = 158 mg
● bayabas, puti =127mg
● orange = 100 mg
● strawberries = 97 mg
EARLY SIGNS OF VITAMIN C
DEFICIENCY:
1. Irritability
2. Weakness
3. Lack of appetite
4. Pallor
5. Lowered resistance to infection
INFANTILE SCURVY
- the infant flexes his legs for
comfort or the so called "frog's
position" of the legs because the
thighs are swollen and the joints
are painful
- skeletal growth and dentition are
also delayed
MICRONUTRIENTS: MINERALS
What are minerals?
- simple inorganic elements that are
non caloric
- remains ash when the food or
organic compound where they are
found is completely bum!
- 4% of the body's weight
- function as structural components
of molecules in the cells and
regulating the normal physiologic
process of the body such as
maintaining acid-base balance,
metabolism, muscle contraction
and control of nerve impulses.
CLASSIFICATION OF MINERALS
Macrominerals
>0.005% of body weight
● calcium (Ca) phosphorus (P)
● potassium (K)
● sulfur (S) sodium (Na)
● chlorine (Cl)
● Magnesium (Mg)
 Microminerals

<0.005% of body weight

● iron (Fe)
● zinc (Z)
● selenium (Se)
● manganese (Mn)
● copper (Cu) iodine (1)
● fluoride (F)
● chromium (Cr) molybdenum (Mo)