AN OVERVIEW OF NUTRITION

CONTENTS

 Definition

 Classifications

 6 classes of nutrition and its functions

 Energy value
 Definition

A nutrient is a chemical from outside the cell and that it needs to perform its vital functions. This is taken by
the cell and converted into a cellular component through a process called anabolism biosynthetic metabolic or
is degraded to obtain energy and other molecules.

Food is a complex mixture of various substances, which help:

• To provide sufficient energy & heat for the various activities & body work.

• In growth, repair & maintenance of body tissues.

• In adding bulk to the diet to keep the digestive system, work well.
Classification of Nutrients

Basic Classification

 Essential Nutrients : nutrients that must be obtained from food, because our body can’t produce them for
itself.

 Non- essential Nutrients : nutrients which body needs, but its able to make in sufficient quantities when
required. Don’t need to be obtained from food.
6 Classes of Nutrients

 Carbohydrates

 Lipids (fats)

 Proteins

 Vitamins

 Minerals

 Water
 Sources
 Proteins: meat, dairy, legumes, nuts, seafood and eggs.

 Carbohydrates: pasta, rice, cereals, breads, potatoes, milk, fruit, sugar.

 Lipids (most commonly called fats): oils, butter, margarine, nuts, seeds, avocados and olives, meat and
seafood.

 Vitamins: common vitamins include the water soluble B group vitamins and vitamin C and the fat soluble
vitamins A, D, E and K

• Fruits and vegetables are generally good sources of Vitamin C and A and folic acid (a B group vitamin)

• Grains and cereals are generally good sources of the B group vitamins and fibre

• Full-fat dairy and egg yolks are generally sources of the fat soluble vitamins A, D and E

• Milk and vegetable or soya bean oil are generally good sources of vitamin K, which can also be
synthesized by gut bacteria
 Minerals: (sodium, calcium, iron, iodine, magnesium, etc.): all foods contain some form of minerals.

• Milk and dairy products are a good source of calcium and magnesium

• Red meat is a good source of iron and zinc

• Seafood and vegetables (depending on the soil in which they are produced) are generally good sources
of iodine

 Water: As a beverage and a component of many foods, especially vegetables and fruits.
 PROTEIN

• Proteins are the “building blocks” of the body And provide important required nutritive elements.

• Daily requirement of protein is 1g/kg body weight.

Functions:

• proteins are needed for growth, maintenance, and replacement of body cells.

• repairing worn out tissues and they form hormones and enzymes used to regulate body processes.
 Carbohydrates:
• These are the most efficient source of energy, known as “fuel of life”.

• Simple carbohydrates are found in sugars, honey, syrup, jam, and many desserts.

• Complex carbohydrates (starches) are in breads, cereals, pasta, rice, dry beans and peas, and other vegetables,
such as potatoes and corn.

• Each gram of carbohydrate yields 4 calories in the process of its metabolism.

• In a balanced diet, 60% of our daily calorie requirement should come from carbohydrates (However the
amount can vary from 50%-70%).

Functions:

• furnish the main source of energy for muscular work and nutritive processes, help maintain body
temperature, form reserve fuel, assist in oxidation of fats.

• Spare protein for growth and repair.

 LIPIDS (Fats)

• Fats are concentrated sources of energy, carriers of fat soluble vitamins and a source of essential fatty acids.

• Each gram of fat yields 9 calories. Fats are found in both the animal and vegetable kingdoms.

• Fat is stored as adipose (fatty) tissue to form a reserve supply in time of need.

Excess fat : obesity, the forerunner of arteriosclerosis, hypertension, gallbladder disease, and diabetes

Low fat : underweight, having insufficient padding for the vital organs, and lowered energy.

Functions:

• To supply energy and transport fat-soluble vitamins.

• They also act both as a padding for vital organs, particularly the kidneys, and as subcutaneous tissue to help
conserve body heat.
 VITAMINS

• Vitamins are essential compounds that are present in food in minute quantities.

• There are fat-soluble vitamins (A, D, and E&K) and water-soluble vitamins (B-complex & C).

• It should be regularly consumed as their deficiency can lead to diseases such as night blindness, scurvy,
pellagra, etc

Functions :

• important for our growth & development.

• They make enzymes, which help to progress our body's chemical reactions.
MINERALS

• The minerals calcium, phosphorus, iron, iodine, sodium, potassium and others are found in various foods in
combination with organic and inorganic compounds.

• Minerals are necessary for body-building, for building of bones, teeth and structural parts of soft tissues.

FUNCTIONS :

• formation of bones & teeth

• formation of blood

• hair growth & nail growth

• skin integrity
 Water

• Water is often called the “forgotten nutrient.” Water is needed to replace body fluids lost primarily in urine
and sweat.

Functions:

• 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.

 Energy value

The average values of energy are expressed as the number of calories per 1 gram of the macronutrient.

Energy :

it is the capacity to do work, such as heating or moving something.

Calorie:

• it is the unit used to measure energy

• Commonly used to express the energy value of a food.

 Energy Value Calculation

• The Atwater system is used in the food industry to determine the total calorific value of food by employing
the 4-9-4 method.

• This system applies energy conversion factors to the macronutrients carbohydrate, fat, protein and fiber.

• The Atwater general factor system includes energy values of 4 kcal per gram (kcal/g) (17 kJ/g) for protein, 4
kcal/g for carbohydrates and 9 kcal/g (37 kJ/g) for fat.

• Multiply the grams by the Energy per gram to obtain the Energy. Note: The Energy per gram is the
conversion factor. It should be multiplied in such a way that the energy is on top and the grams are on bottom
because you want your final answer to be energy in Cal or kcal or kJ.
• Energy (in Kcal) = 4x (Proteins and carbohydrates mass in grams) + 9 x mass of fat in grams.

For example, 1 slice of bread with a tablespoon of peanut butter on it contains 16 grams carbohydrate, 7
grams protein, and 9 grams fat.

16g carbohydrate x 4 kcal/g =      64 kcal

7g protein x 4 kcal/g =      28 kcal
9g fat x 9kcal/g =      81 kcal
Total = 173 kcal

• To determine the percentage of kcalories from fat, for example, divide the 81 fat calories by the total of 173
kcalories:
81 ÷ 173 = 0.468 (rounded to 0.47)
Then multiply by 100 to get the percentage:
0.47 x 100 = 47%
• To determine the percentage of kcalories from protein, for example, divide the 28 protein calories by the total of
173 kcalories:

28 ÷ 173 = 0.1618 (rounded to 0.16)

Then multiply by 100 to get the percentage:

0.16 x 100 = 16%

• To determine the percentage of kcalories from carbohydrate, for example, divide the 64 carbohydrate calories by
the total of 173 kcalories:

64 ÷ 173 = 0.3699 (rounded to 0.37)

Then multiply by 100 to get the percentage:

0.37 x 100 = 37%

The percentage of total energy intake from carbohydrate, protein and fat can be determine by dividing the number of
calories from each energy nutrient by the total calories, then multiplying the result with 100.
THANK YOU