LESSON 1: DEFINITION OF TERMS
1. Primary – faculty diet both in quality
NUTRITION – is the science of food and nutrients,
their action and interaction, in the relation to
providing the body with necessary substances to
maintain homeostasis.
NUTRITIONAL IMBALANCE – impacts the health
maintenance and disease prevention and its
essential for growth and optimal bodily function.
FOOD – any substance, organic or inorganic, when
ingested or eaten, nourishes the body by build and
repairing tissues, supplying heat and energy,
regulating body process.
- According to FDA (Food and drug
Administration), foods includes articles used
as a drink or food, asd the articles used for
the component of such.
FOOD QUALITY
1. It is safe to eat
2. It nourishes and nutritious
3. Its palatability factor (color, aroma, flavor,
etc.) satisfy the customers.
4. Has safe value
5. It offers variety and planned within socio-
economical context.
6. Free from toxic substance.
HEALTH – state of complete physical, mental, and
social wellbeing and not merely the absence of
disease or infirmity. (WHO 1948)
DIETITIAN – professional trained to assess nutrition
status and recommend appropriate therapy.
NUTRITIONAL STATUS (NUTRITURE) – is the
condition of the body resulting from the utilization
of essential nutrients.
A. Optimum or Good Nutrition – the body has
an adequate supply of essential nutrients
that are efficiently utilized and maintain in
the highest possible level.
B. Malnutrition – poor nutrition can be either
nutritional deficiency or overnutrition or
hypervitaminosis.
and quantity.
2. Secondary – multiple and include all
conditions within the body that
reduce the ultimate supply of
nutrients to the cell after the food
goes beyond the mouth.
DEFINITIONS
FOOD
- Is that which nourishes the body
- Defined as anything eaten or drunk, which
meets the needs for energy, building,
regulation and protection of the body.
- Food is the raw material from which our
bodies are made
NUTRITION
- Defined as food at work in the body
- Includes everything that happens to food
from the time it is eaten until it is used for
various functions in the body.
- Is the result of the kinds of foods supplied
to the body and how the body uses the food
supplied
NUTRIENTS
- Are components of food that are needed by
the body in adequate amounts in order to
grow, reproduce and lead a normal, healthy
life
- Nutrients include water, proteins, fats,
carbohydrates, minerals and vitamins.
There are several nutrients in each of the
group: proteins, fats, carbohydrates,
minerals and vitamins; hence the plural
form of these words has been used.
- There are over 40 essential nutrients
supplied by food, which are used to
produce literally thousands of substances
necessary for life and physical fitness.
ADEQUATE, OPTIMUM AND GOOD NUTRITION
- Are expressions used to indicate that the
supply of the essential nutrients is correct
amount and proportion
- It also implies that the utilization of such
nutrients in the body is such that the
highest level of physical and mental health
is maintained throughout the life-cycle.
NUTRITIONAL STATUS
- Is the state of our body as a result of the
foods consumed and their use by the body.
Nutritional status can be good, fair, or poor.
CHARACTERISTICS OF GOOD NUTRITIONAL
STATUS
- Are an alert
- Good natured personality
- A well-developed body
- With normal weight for height
- Well developed and firm muscles
- Healthy skin
- Reddish pink color of eyelids and
membranes of mouth
- Good layer of subcutaneous fat
- Clear eyes, smooth and glossy hair
- Good appetite and excellent general health
POOR NUTRITIONAL STATUS- poor nutritional
status may be the result of poor food selection,
irregularity in schedule of meals, work, sleep and
elimination.
- Is evidenced by a listless
- Apathetic or irritable personality
- Undersized poorly developed body
- Abnormal body weight (too thin or fat and
flabby body)
- Muscles small and flabby
- Pale or sallow skin
- Too little or too much subcutaneous fat
- Dull or reddened eyes
- Lusterless and rough hair
- Poor appetite
- Lack of vigour and endurance for work and
susceptibility to infections
WHO
- Health as the ‘state of complete physical,
mental and social well-being and not merely
the absence of disease or infirmity’
- The word health refers to the condition of
the body, good health not only implies
freedom from disease, but physical, mental
and emotional fitness as well
MALNUTRITION
- Means an undesirable kind of nutrition
leading to ill health. It results from a lack,
excess or imbalance of nutrients in the diet.
- Undernutrition or over nutrition
• Undernutrition is a state of an insufficient
supply of essential nutrients.
• Over nutrition refers to an excessive
intake of one or more nutrients, which
creates a stress in the bodily function.
- Can be primarily be due to insufficient
supply of one or more essential nutrients;
or it can be secondary, which means it
results from an error in metabolism,
interaction between nutrients and drugs
used in treatment.
DIET
- Refers to whatever you eat and drink each
day.
- Thus it includes the normal diet you
consume and the diet people consume in
groups (hostel diet)
- Diet may also be modified and used for ill
persons as part of their therapy
(therapeutic diets)
NUTRIONAL CARE
- Is the use of nutritional knowledge in
planning meals and the preparation of
these meals in an acceptable and attractive
manner to feed people.
- It involves assessment of the exiting meal
patterns and improving these in an
acceptable manner.
FUNCTIONS OF FOOD
The Physiological functions of food
1. Provide energy
- The body needs energy to sustain the
involuntary processes essential
continuance of life.
- To carry out professional, household and
recreational activities.
- To convert food ingested into usable
nutrients in the body.
- To grow and to keep warm.
- The energy needed is supplied by the
oxidation of the foods consumed.
2. Building the body
- The most important functions of food
- The food eaten each day helps to maintain
the structure of the adult body
- And to replace worn out cells of the body
- A newborn baby weighing 2.7-3.2kg can
grow to its potential adult size of 50-60kg if
the right kinds and amounts of food are
eaten from birth to adulthood.
3. Regulate activities of the body
- It includes regulation of such varied
activities as:
- Beating of the heart
- Maintenance of the body temperature
- Muscle contraction
- Control of water balance
- Clotting of blood
- Removal of waste products from the body
4. Resistance to disease
- Improves our body’s resistance to any
diseases
The Social Functions of Food
for - Food has always been a central part of our
social existence.
- It has been a part of our community, social,
cultural and religious life.
- Special foods are distributed as a
benediction or Prasad in the religious
functions in homes, temples and churches.
- Food has been used as an expression of
love, friendship and social acceptance.
- The menu for such get-together should
bring the people together, rather than
divide them.
The Psychological Functions of Food
- Food must satisfy certain emotional needs.
- These includes a sense of security, love and
attention. Thus, familiar foods make us feel
secure. Anticipating needs and fulfilling
these are expressions of love and attention.
These sentiments are the basis of the
normal attachment to the mother’s
cooking.
- Sharing of food is a token of friendship and
acceptance.
FUNCTIONS OF NUTRIENTS
- These different foods are made up of a
number of chemical components called
nutrients.
- These are classified according to their
chemical composition.
• Carbohydrates
- The chief function of carbohydrates is to
provide energy needed by our body
- Those not used immediately for this
purpose are stored as glycogen or
converted to fat and stored.
 - To be mobilized for energy supply when
needed.
- Starch found in cereals and sugar in
sugarcane and fruits are examples of
carbohydrate in foods.
• Fats
- Fats are concentrated sources of energy
- Carriers of fat soluble vitamins and a source
of essential fatty acids.
- If excess fats are taken in the diet, these are
stored as fat reserves in the body.
- Energy taken in excess of body needs, is
stored as fat in the body
- Oils found in seeds, butter from milk, and
lard from meat, are examples of fats found
in foods
• Proteins
- The main function of protein is the building
of new tissues and maintaining and
repairing of those already built.
- Synthesis of regulatory and protective
substances such as enzymes, hormones and
antibodies is also a functions of food
proteins.
- About 10 percent of the total energy is
supplied by proteins in the diet
- Protein, when taken in excess of the body’s
need, is converted to carbohydrates and
fats and is stored in the body.
- Casein from milk, albumin in egg, globulins
in legumes and gluten in wheat, are
examples of proteins occurring in foods.
• Minerals
- Minerals are necessary for bodybuilding, for
building of bones, teeth and structural parts
of soft tissues.
- They also play a role in regulation of
processes in the body, e.g., muscle
contraction, clotting of blood, nerve stimuli,
etc.
- The minerals calcium, phosphorus, iron,
iodine, sodium, potassium and other are
found in various foods in combination with
organic and inorganic compounds.
• Vitamins
- Fat-soluble vitamins A, D, E and K and also
water-soluble vitamins C and B group are
found in foods.
- These are needed for growth, normal
function of the body and normal body
processes.
• Water
- We get water in foods we eat and a major
part from the water we drink as such as
beverages.
- Water is an essential part of our body
structure and it accounts for about 60
percent of our body weight.
- Water is essential for the utilization of food
material in the body and also for
elimination of food waste.
- It is a regulator of body processes such as
maintenance of body temperature.
NUTRIENT DISTRIBUTION IN THE BODY
“60-20-20 rule”
- Water is about 60% of the total body weight
- Fat/lipids are about 20% of total body
weight
- About 20% of the total body weight is a
combination of mostly protein (mainly
muscle tissues or lean body mass) plus CHO,
minerals and vitamins
FOOD COMPOSITION
- Most food contain more than one nutrient
- The nutrient contents of foods have been
determined by analyzing these in the
laboratory.
  The food composition tables give the
concentration of nutrients in 100g of
the edible portion (E.P.) of the food.
 Therefore, it is important to know how
much of the food purchase is edible.
 In some foods, such as milk, butter,
HOW WILL YOU BE RESPONSIBLE NUTRITION
sugar, the edible portion is 100%
STUDENT
 In fruits and vegetables, it varies from
65% in bananas to 98% in tomatoes.
FOOD EXCHANE LISTS
- Food exchange lists in 1950, the American
Diabetes Association and the American
Dietetic Association collaboratively
developed a system of food lists to help
diabetic patients to select foods in their
diets.
- Similar food lists were prepared in other
countries to help diabetics to choose their
foods.
- Each of the list includes a group of foods,
which supply about the same calories in the
portion indicated.
- Each food choice within a list is called an
exchange.
- It represents an amount of food that has
PROTEIN
about the same macronutrient value as
other foods in the same group.
NUTRIENT DENSITY
- Nutrient density refers to the quantity of
one or more nutrients supplied by a food in
reference to its calorie content.
- For example, if one compares the protein
content of isocaloric portions of dal, bread
and milk, one can see that dal has the
Nature of Protein
highest nutrient density for protein, milk
next and bread the least.
Calories Protein
Dal 85 5.5
Milk 85 4.0
Breas 85 2.4
- Thus, nutrient density is an important
aspect to be considered in selection of
foods, especially in diets of children,
pregnant women, nursing mothers and in
therapeutic diets for patient.
1. First, use what you learn in nutrition and
benefit yourself. It will help you to look
better, feel better and work effectively. By
practicing what you learn, you will set a
good example for others.
2. Secondly, take care of nutrition of your
family. Help the children in the family to
develop good food habits, the adults to
make good food choices in eating and
seniors to meet their changed needs.
3. Thirdly, as a professional you will be able to
help people, who seek you advice, to make
appropriate changes to improve their food
choices to improve their well-being.
4. Lastly, as a member of the community, you
can influence the choice of foods served in
social events.
- Came from a Greek word “prota” meaning
“of the first rank” or “of primary
importance”
- These molecules were first described and
named by the Swedish chemis Jons Jakob
Berzelius in 1838.
- The first protein to be sequenced is insulid
- Proteins
- It’s a macronutrient
- Aside from water, proteins are the most
abundant kind of molecules in the body.
- Proteins constitute the chief solid matter of
muscles, organs and endocrine glands.
- Constitute about 20% of the body weight in
an adult.
 - Proteins differ from carbohydrates and fats
in that they contain Nitrogen, this usually
amounting to about 16%
- 1gm of protein provide 6.25gm of nitrogen
Building blocks of Protein: Amino Acids
- Molecules containing an AMINE group,
CARBOXYLIC ACID group and a SIDE CHAIN
which gives it variability.
- There are 22 different amino acids
ordinarily required for synthesis of tissue
- Essential, Conditionally, non-essential
amino acids
THREE (3) CLASSIFICATION OF PROTEINS
a. Based on physical properties and chemical
composition
- Simple
- Conjugated
- Derived
•SIMPLE PROTEINS
- The simplest
- Made of amino acid units only joined by
peptide bond.
- Upon hydrolysis they yield mixture of amino
acids and nothing else
- Albumins, Globulins, Glutelins, Albuminoids
• CONJUGATED PROTEINS
- Composed of simple proteins combined
with non- protein substances
- The non-proteinous substance is called
prosthetic group or cofactor.
- Nucleoproteins, glycoproteins,
phosphoproteins, hemoglobins.
• DERIVED PROTEINS
- Not naturally occurring proteins.
- Obtained from simple protein by the action
of enzymes and chemical agents.
- Results from hydrolysis of proteins.
- Peptones, peptides, proteoses.
b. Based on conformation and solubility
•Fibrous Protein:
- Tough and insoluble in ordinary solvents.
- Collagen of tendon and bone matrix.
- Alpha keratin of hair, skin and nails
- The elastin
• Globular Protein:
- Soluble in body fluids
- Hemoglobin
- Insulin
- Albumin
- Enzymes and others
c. Based on nutritional properties
•Biologically complete proteins- which contain
enough of the indispensable amino acids to
maintain body tissue and to promote a normal rate
of growth. Include proteins found in eggs, milk,
cheese, meat, poultry, and fish.
•Biologically incomplete proteins- incapable of
replacing or building new tissue, and hence cannot
support life, let alone promote growth. E.g.,
proteins found in grains, nuts, fruits, vegetable
FUNCTIONS OF PROTEINS
- Proteins are important for body building,
growth, repair and maintenance of body
tissues.
- Proteins a re required fot he synthesis of
plasma proteins, hemoglobin, enzymes and
hormones.
 - Proteins like collagen, actin and myosin
form the structural tissues- skin and
muscles.
- Maintenance of osmotic pressure.
- Albumin, a protein, acts as a buffer in the
maintenance of blood pH.
- Protein can also supply energy (4 Kcal)
when the calorie intake is inadequate, but
this is not their primary function.
- Proteins are also the important source of N,
S and phosphorus for the body
- The proteins immunoglobulin act as prime
defense against bacterial and viral
infections.
- The contractile proteins actin and myosin
aid in the movement of muscle fiber and
microvilli
- The enzymes are protein in nature and have
high catalytic activity to speed up the
chemical reaction in the body.
- The hormones, which are protein in nature,
have great effect on metabolism and
reproduction.
- Some proteins bind specific substances to
be present as storage (ferritin)
- Some proteins helps in the transportation
(Hemoglobin, transferrin)
- The neurotransmitter are derived from
amino acids (GABA from glutamate,
serotonin from tryptophan)
PROTEIN REQUIREMENTS
Protein requirements depends upon:
1. Age
2. Gender
3. Growth
4. Physiological variables
5. Illness
6. Worm infestations
7. Emotional disturbances and stress
situations
8. The primary factor that influences
- It is customary to express protein
requirements in terms of body weight.
- The ICMR in 2010 recommended 1.0g
protein/kg
- Recommentations for protein intake are
based on the concept of “nitrogen balance”.
Protein contains nitrogen, and as proteins
are broken down in the body, nitrogen is
excreted. Consequently, nitrogen must be
continually replaced through the diet (as
protein) so that the body can continue to
make proteins.
- For most adults, an even nitrogen balance is
ideal, meaning that the amount of nitrogen
provided in the diet is equivalent to the
amount of nitrogen excreted.
- In contrast, children require a positive
nitrogen balance to support growth and
development.
- Pregnant and lactating women also require
a positive nitrogen balance
SOURCES OF PROTEIN
- Humans obtained from two main dietary
sources
1. Animal sources- proteins of animal
origin are found in milk, fish, meat and
cheese. Egg proteins are considered to
be the best among
2. Vegetable sources
- Proteins foods of animal origin, such as
eggs, milk, fish, and poultry and met
- Plant protein foods like cereals, pulses,
vegetables, nuts
- When two or more vegetarian food eating
together their proteins supplement one
another k/as supplementary action
•Food combinations that provide complete
proteins:
- Grains+ legumes Eg.
RECOMMENDATIONS ON DIET FOR PROTEINS
- Eat nutritionally balanced diet to get
adequate protein
- Meat and fish are good sources
 - Vegetarians must eat proper combination PROTEIN- ENERGY MALNUTRITION
of plant protein from both cereal and pulses
- Especially common in children in
groups
underdeveloped nations. Major health and
- Include soyabean in your diet
nutriotional problem of our country
- Two to three serving of protein-ruch food
- Manifest primarily by inadequate dietary
must be ensured everyday
intake of protein and energy
- One serving may be equivalent to : -one to
- Insufficiency of food- the so called “FOOD
two cups of cooked meat, poultry, fish- half
GAP” appears to be the chief cause
cup of cooked dry beans/lentils/legumes-
one egg- handful of fried/roasted- salted
groundnuts- handful of roasted Bengal
There are 2 types of malnutriotion deficiency
grams.
1. Marasmus
PROTEIN METABOLISM
- A state of semi-starvation that can occur in
- Fate of protein in the body result in people of all ages who have limited access
1. Catabolism in the liver-break down and to food, but is most common in non-
urea formation breastfeed children given diluted infant
2. Formation of tissue protein formula.
3. Formation of other nitrogenous - Weight loss, severe muscle wasting, severe
substances loss visible fat stores, weakness, fatigue and
- Amino acids provide the nitrogen for the frequent infections are the symptoms
synthesis of many nitrogenous compound 2. Kwashiorkor
of the body including bile acid - A Ghanaian word for “the evil spirit that
infects the child”
METHODS OF EVALUATION PROTEIN QUALITY
- Was first described in 1993
Protein efficiency ratio (PER)
OTHER EFFECTS OF PROTEIN DEFICIENCIES
- It is the simplest method
- Edema
- It measure the weight gain of a growing
- Weak immune system
animal with reference to its protein intake
- Weight loss
Net protein ratio (NPR) - Thinning or brittle hair and hair loss
- Ridges or deep lines in finger and toe nails
- This method was developed to overcome
- Skin becomes very light, burns easily in the
the drawbacks of PER method
sun
- In this method another group of animals
- Reduced pigmentation in the hair on scalp
beside test animals included
and body
ASSESSMENT OF PROTEIN NUTRIOTION STATUS - Skin rashes, dryness, flakiness
- General weakness and lethargy
- A battery of tests have been suggested to
- Muscle soreness, weakness and cramps
assess the state of protein nutrition. These
- Slowness in healing wounds, cuts, scrapes,
include-
and bruises
1. Arm muscle circumference
- Bedsores and other skin ulcers
Disorders related with protein
MANAGEMENT OF PEM
a. Disorders due to deficiency of protein
 - are esters of fatty acids with alcohols. They
do not contain any conjugate groups.
- Two Types:
a. Fats/oils: They are the esters of fatty
acids with glycerol
b. Waxes: esters of fatty acids with higher
alcohols. E.g. bee wax
• Compound
- They contain conjugate groups in addition
to fatty acids and alcohol
- These include phospholipids, glycolipids,
FATS/ LIPIDS sulpholipids etc.
a. Phospholipids
- Lipids are heterogeneous group of
- These are compounds lipids containing
compunds which are relatively insoluble in
phosphoric acid residue as conjugate group.
water soluble in organic solvents like other,
- Phospholipids are of two types:
benzene, alcohol, chloroform, etc.
- Glycerophospholipids: e.g., Lecithin,
Classification of lipids cephalin, plasmalogen, etc.
- Sphingophospholipids: e.g., Sphingomyelin
- Are classified into 3 major classes, based on
of myelin sheath of nerves.
their composition
b. Glycolipids
1. Simple Lipids
- These are compounds lipids containing
2. Compound Lipids
carbohydrate residues.
3. Derived Lipids
- Glycolipid are two types:
1. Simple Lipids
i. Cerebrosides: e.g., Kerasin, c erebron,
- FA+ alcohol
nervon and omega 3
- TAG
ii. Gangliosides: e.g., GM1, GM2, GM3,
- Waxes
GM4, etc.
2. Compound
- FA+ Alcohol+ addl. group • Derived Lipids
- Phosphor;ipids
- These are the products or precursors of
- Glycolipids
simple and compound lipids
- Lipoproteins
- E.g. fatty acids, cholesterol, steroid
3. Derived Lipids
hormones, fatty alcohols, ketone
- Hydrolysis of simple/ compound lipids
prostaglandins, etc.
- Fatty acids
- Steroids FATTY ACIDS
- Eicosanoids
- Fatty acids are the main building blocks of
- Ketone bodies
all simple lipids and compound lipids
4. Miscellaneous Lipids
- Fatty acids are divided into two groups
- Possess characteristics of lipids
based on the nature of hydrocarbon chain.
- Squalene
i. Saturated fatty acids
- Carotenoids
ii. Unsaturated fatty acids
• Simple lipids
• Saturated Fatty Acids
 - they do not have any double bond in their - Oleic acid is widely distributed in all fats and
hydrocarbon oils
- Examples: - Arachidonic acid, timnodonic acid and
cervonic acid are present in fish liver oil and
Acetic acid Capric acid
shellfishes.
Propionie acid Lauric acid
- Trans fatty acids are mainly present in
Butyric acid Myristic acid
Vanaspati, Margarines, deep fried fast
Valeric acid Palmitic acid
Caproic acid Stearic acid foods, cake mixes, chips and crackers,
Caprylic acid Arachidic acid whipped toppings, packaged candy,
cookies, doughnuts, pies and cakes, etc.

• Unsaturated Fatty Acids

- Unsaturated fatty acids have double bonds
in their hydrocarbon chain
- Subdivided into two types based on the
number of double bonds.
a. Monounsaturated fatty acids (MUFA)
- These contain only one double bond in their
structure
- E.g. palmitoleic acid, oleic acids, etc.
- Oleic acid
- Palmitoleic acid
b. Polyunsaturated fatty acids (PUFA)
- These contain more than one double bond
in their structure.
- Examples are:
- Linoleic acid- 2 double bonds
- Linoleic acid- 3 double bonds
- Arachidonic acid- 4 double bonds
- Cervonic acid- 6 double bonds
DIETARY SOURCES OF FATTY ACIDS
- Fatty acids are mainly present as
constituents of fats/ oils or compound lipids
- Acetic acid is present in the vinegar
- Butyric acid, valeric and caproic acids
present in butter
- Lauric acid and myristic acid are present in
vegetable oils (esp. coconut oil and palm
oil) and also butter.
- Stearic acid is present in most vegetable
and animal fats
- Palimitoleic acid is present in olive oils, fish,
oils and beef
ESSENTIAL FATTY ACIDS
- The fatty acids, which are not synthesized in
the body, hence have to be supplied in the
diet are termed as essential fatty acids.
- Linoleic acid, arachinodic acid
Dietary Sources:
- Essential fatty acids are mostly found in
vegetable oils (except coconut oil and palm
and fish liver oils)
Functions:
1. Eicosanoid Synthesis- essential fatty acids
serve as precursors of eicosanous, which
function as local hormones
2. Lipid transport: essential fatty acids are
required for the synthesis of phospholipids
3. Lowering serum cholesterol
4. Normal Epidermal growth
5. Normal reproductive function
- Deficiency: Pherenoderma- it is
characterized by hor popular eruptions on
the posterior and lateral parts of thigh and
on the back of buttocks
- Deficiency of EFA may also causes
reproductive failure
DIETARY SOURCES OF FATS/OILS
- Vegetable oils (ground nut oil, coconut oil,
mustard oil, sunflower oil)
- Vanaspati, margarines
- Milk and milk products like Ghee, butter,
cheese
 - Meat, fish, poultry, egg yolk
- Fats are present in almost all food particles
- Visible fats are those that are separated
from their natural source and visible to the
naked eye. Example: cooking oils from oil
bearing seeds
- Invisible fats are hidden and are not visible
to the naked eye as they found in small
quantity in almost all food materials. For
example, foods like cereals, pulses, nuts,
tubers contain small amounts of fats.
SATURATED AND UNSATURATED
a. Unsaturated fats (mainly vegetable fats)
- Unsaturated fats contain relatively more
b. Saturated fats (mainly animal fats)
- Saturated fats have relatively more of sta
RANCIDITY OF FATS
- Fats and oils have a tendency to become
rancid (stale) on standing. The term
randicity refers to the appearance of
unpleasant smell and taste for fats/ oils
HYDROGENTATION
- Process of converting unsaturated fat to
saturated fat is called hydrogenation in the
presence of catalyst like nickel or cobalt and
at high temperatures, unsaturated fatty
acids present in fats/oils can accept
hydrogen at the double bonds and become
REFINED OILS
- Raw oils are refined in order to remove the
free fatty acids and rancid materials
- Refining does not bring about any change in
the unsaturated fatty acid content of the
oil. It only improves the quality and taste of
oils.
- Refined oils are free from odor and color
- Refined oils are costly
- Refining usually consists of 3 processes
i. Treatment with alkali to remove free
fatty acids
ii. Treatment with steam to remove
the odor (deodorization)
iii. Bleaching to remove the coloring
matter
CHARACTERIZATION OF FATS/OILS
1. Saponification number
2. Iodine number
BILOGICAL ROLE OF FATS IN THE BODY
1. Provision of energy- fats are the
concentrated form of energy. However, fats
are not the body’s preferred fuel.
2. Storage of energy- stored fat in adipose
tissues are the largest and efficient energy
reserve than glycogen. Glycogen storage
accompanies water, so it takes more space
than fats, which does not accompany water.
Glycogen storage capacity is limited, but fat
storage capacity is virtually limited.
Glycogen stores last for only half a day, but
fat reserves can last up to 2 months
3. Heat insulators- the fat stored
subcutaneously serves as an insulator
against heat loss to the environment. Fats
also acts as heat insulator against the cold.
4. Shock absorber- the subcutaneous fat
deposits also insulate against mechanical
trauma (act as shock absorbers), Fats
deposits around the internal organs insulate
and cushion them and protect them from
mechanical energy.
DIETARY ROLE OF DIFFERENT LIPIDS
Role of fats/ oils in diet
1. Source of energy- dietary fats provides
energy. They continue up to 20 to 30% of
daily energy requirement
2. Taste- oils/fats increase the taste and
palatability of the food. They absorb flavors
and aromas of ingredients to improve
overall
 a. Phospholipid
b. Cholesterol
- body requires 800mg of cholesterol
- Present in all animal foods, particularly rich
in eggs
DIGESTION, ABSORPTION, STORAGE
METABOLISM OF LIPIDS
Minerals
- Inorganic compounds that play an
important role in making enzymes and
hormones
- There are two types of minerals that our
bodies need to function: macro minerals
and trace minerals
- Similar to vitamins, mineral help our bodies
to grow, develop and keep healthy.
Calcium- Required for vital cellular functions
promotes stronger teeth and bones
Phosphorus- Helps make energy and protein for
repairing damaged celss and tissues
Magnesium- Essential for metabolic processes
muscle and nerve functionS
Sodium- Helps maintain blood pressure levels and
proper blood volume
Potassium- regulate fluid balance and proper blood
pressure
Chloride- an electrolyre that helps keep fluid
balance and proper blood pressure
Sulfur- necessary for insulin production, key
proteins and protects cells from damage
TRACE MINERALS
AND
Iron- helps provide O2 to muscles and assists in the
creation of certain hormones (oysters, whie beans,
spinach)
Manganese- assists in carbs. Amino acid and
cholesterol in metabolism (pineapple, pecans,
peanuts)
Copper- required for connective tissue formation,
as well as normal brain and nervous (liver, crabs,
cashews)
Zinc- necessary for normal growth, immune
functions and wound healing (oysters, crabs,
chickpeas)
Iodine- assists in thyroid regulation (seaweed, cod,
yogurt)
Fluoride- necessary for the development of bones
and teeth (fruit juice, water, crab)
Selenium- important for thyroid health,
reproduction and defense against oxidative
damage (brazil nuts, sardines, ham)
SIX CLASSES OF NUTRIENTS
1. Carbs
2. Protein
3. Fat
4. Vitamins
5. Minerals
6. Water
MAJOR vs TRACE
STRUCTURAL
- Bone health (calcium, phosphorous,
magnesium)
- Blood health (Iron, zinc, copper)
- Digestion (chlorine)
- Supports reproduction and growth (iodine)
REGULATORY
Acid-base balance
- Acid forming
- Phosphorous
- Chlorine
- Sulfur
Base forming
- Calcium
- Potassium
- Magnesium
- Sodium
REGULATORY
-catalyst of metabolis
NORMAL values of electrolytes in the body
- Sodium: 135-145 mEq/L
- Potassium: 3.5-5 mEq/L
- Calcium: 4.5-5.5 mEq/L
- Magnesium: 4.5-5.5 mEq/L
- Phosphate: 1.7-2.6 mEq/L
- Chloride: 98-108 mEq/L
SODIUM
- Needed for proper fluid balance, nerve
transmission, and muscle contraction
- Table salt, soy sauce; large amounts in
processed foods; small amounts in milk,
bread, vegetables and unprocessed meat
CHLORIDE
- Needed for proper fluid balance
POTASSUM
- Needed for proper fluid balance, nerve
transmission a