Introduction to Fundamentals of

Nutrition
 Energy Nutrients in Foods
 Most foods contain mixtures of all three energy-yielding nutrients, although foods are

sometimes classified by their predominant nutrient.

 To speak of meat as “a protein” or of bread as “a carbohydrate,” however, is

inaccurate.

 Each is rich in a particular nutrient, but a protein-rich food such as beef contains a lot

of fat along with the protein, and a carbohydrate-rich food such as cornbread also
contains fat (corn oil) and protein. Only a few foods are exceptions to this rule, the
common ones being sugar (which is pure carbohydrate) and oil (which is pure fat)
 Energy Storage in the Body
 The body first uses the energy-yielding nutrients to build new
compounds and fuel metabolic and physical activities. Excesses
are then rearranged into storage compounds, primarily body
fat, and put away for later use.
 Thus, if you take in more energy than you expend, whether
from carbohydrate, fat, or protein, the result is an increase in
energy stores and weight gain.
 Similarly, if you take in less energy than you expend, the result
is a decrease in energy stores and weight loss.
 Energy in Food & Body
Foods provide nutrients

Nutrients give energy

Body uses energy from food

Excess Energy Less Energy

Storage & weight gain Use of reserves & weight loss

 Nutritional Status

Vitamins & Minerals – Do not provide energy

- facilitate energy release

Vitamins can be lost through?

Minerals can be lost through?

Water:
• Medium for chemical actions, transportation, etc.
 Classes of Nutrients
Nutrients can be assigned in 3 Functional properties:

Provides Energy Promotes Growth Regulates Body

& Development Processes

Most CHO,
Some proteins,
Proteins Proteins, vitamins,
Most Fats Lipids, minerals, lipids
Some
Vitamins &
minerals
 Carbohydrates
• Composed mainly of: Carbon, Hydrogen, Oxygen

• Major source of fuel

• 4 kcal/gram
• Monosacchrides, Disacchrides, Polysacchrides
• Digestion occurs in mouth & small intestines
 Carbohydrates
Monosacchrides:
• Simple Sugars
• E.g. Glucose, Fructose, Galactose

Disacchrides:
• Made up of simple sugars
• E.g. Maltose, Sucrose, Lactose

Polysacchrides:
• ChainsStarches,
of mono,etc
• E.g.
 Lipids
• Composed of mainly of: Carbon, Hydrogen, few Oxygen
• 9 kcal/g –
Why do fats provide more energy than CHO?
 Lipids
Saturated Fat:
• Animal fat
• E.g. Desi ghee, etc

Unsaturated Fat:
• Vegetable source: MUFA, PUFA,
• E.g. vegetable oils, etc

Trans Fat:
• Margarines, shortenings
• Deep fried foods,
 Proteins
Composed mainly of :
• Carbon, Hydrogen, Oxygen, Nitrogen, sometimes Sulfure
• Amino acid unit
• Peptides, Dipeptides, Polypeptides

• Make up muscles, blood, enzymes, hormones

• 4 kcal/g – not the primary source of energy
 Vitamins
• Enable many chemical reactions
• Made up C, H, O, P, etc

• Water-soluble & Fat-soluble

 Minerals
• Inorganic

• Simple structure: exists as small groups of one or more atoms

• Major or minor minerals – based on body needs

• Many regulatory functions

• Electrolyte minerals: Na, K, Cl

 Diet & Health
• Diet plays an important role in supporting health

Diet Health

How?

• Deficiency of diet Under-nutrition Developing

countries

•Excess of diet Over-nutrition Developed

countries
 Diet and Health
Malnutrition:

“is defined as a pathological state resulting from relative or

absolute deficiency or excess of one or more essential
nutrients. This state being clinically manifested & detected
only by biochemical, dietary, clinical & certain body
measurements”

Maslnutrition = Overnutrition + Undernutrition

 Diet and Health
Under nutrition:
• Results from consumption of an inadequate quantity of food
over an extended period of time
• Cause deficiency diseases
• Severe lack results in mental & physical retardation

Over nutrition:
• Results from consumption of excessive quantity of food over
period of time
• Linked with chronic diseases
Under- & Over-Nutrition
 Nutrient Deficiency
• Occurs when a person lacks one or more nutrients over a
period of time

Primary Deficiency Secondary Deficiency

-Lack of food or nutrient -Malabsorption
intake -Destruction of nutrient
-Drug interaction

• Nutrient deficiency may cause malnutrition

Deficiency Diseases
 Chronic Diseases
Chronic diseases e.g.
• Elevated blood pressure
• CVD
• Diabetes

• Arise from multiple factors

• Longer duration of factors
E.g.
• Diet high in SFA
• Smoking
• Sedentary lifestyle
 Risk Factor for Chronic Diseases
Risk factor  “Likelihood”
Susceptibility

• One or two factors present which puts one at risk of diseases

• Not all with risk factors develop the diseases

• Not all without risk factors are safe from it

Risk factor Quality of life

 Properties of Risk Factor
Risk Factors Persist:
“Ignoring them won’t make them go away”

• Persist over the years

Solution: Early Intervention

Risk Factors Cluster:

• All risk factors are interlinked
• Cluster over time and develop a higher risk
E.g. Smoking, SFA diet & Physical inactivity  HTN/CVD
Solution: Intervention for affects all others
 Properties of Risk Factor
Risk Factors in Perspective:

Modifiable Risk Factors Non-Modifiable Risk Factors

- Dietary habits - Age

- Physical Activity - Gender
- Smoking, etc - Genetics, etc
 Individuals at Risk from Poor
Intake
Teenagers:
• Peer Pressure
• Junk eating

Pregnant mothers:
• Increased nutrient needs

Infants & Toddlers:

• Increased nutrient needs

Older Adults:
• Age factor/ nutrient need
 Cumulative Effect of Nutrition

Cumulative Effect:
Result of something that is done repeatedly for many years

E.g.
Consumption of unhealthy diet over a time span

Compromised nutritional status

Signs to Determine Nutritional Status

Physical Signs:
• Good Nutrition  Appearance of good health
• E.g. alert, vigorous, smooth skin, clear eyes, etc.
• Weight & Posture Significant physical indicators

Body Functions:
• Optimum working of organs
• Digestive system, circulatory, respiratory & excretory systems
Signs to Determine Nutritional Status
Body Functions
Digestive system:
• Efficient digestion & absorption of nutrients

Circulatory system:
• Efficient transport of nutrients

Respiratory System:
Quick supply of Oxygen for oxidation processes

Excretory systems:
• Efficient excretion of waste products
Signs to Determine Nutritional Status

Mental Health:
• Emotional instability poor utilization of foods
• Suppressed appetite

Health Habits:
• Food habits, hygiene practice, etc.
Characteristics of Good Nutrition