NUTRITION

A study of Nutrients
 CARBOHYDRATES
INTRODUCTION:

• Carbohydrates present in the diet are an important

source of energy.
• In Indian dietary about 70% to 80% of the energy
requirement of the body is provided by
Carbohydrates.
• As for as the south part of India, Cereals (rice) is
the staple and main food.
• It contains more amounts of Carbohydrates.
COMPOSITIONS CARBOHYDRATES
• A single molecule of Carbohydrates contains Carbon,
Hydrogen and Oxygen.
• The Hydrates indicates that the proportion of
hydrogen & oxygen is the same as in the water i.e.
2:1. Some carbohydrates are relatively small
molecules.
• Other is larger and more complex and consists of a
few or more molecules linked in charge.
CLASSIFICATION
• Carbohydrates are classified chemically according to
their molecular structure. The basis structural unit of
Carbohydrates is the sugar unit C6H12O6.
• Carbohydrates may be divided into three main groups
according to the size of the molecules.
• They are Monosaccharide, Disaccharides and
Polysaccharides.
CLASSIFICATION OF CARBOHYDRATES

CARBOHYDRATES

Monosaccharide
Glucose Disaccharides
Fructose Sucrose
Galactose Polysaccharides
Maltose
Starch
Lactose
Cellulose
Hemi-cellulose
Glycogen
Pectin
FUNCTIONS OF CARBOHYDRATES
• The main function of Carbohydrates is to provide potential
energy. 1gm of carbohydrates (starch & sugar) gives four
calories to the body.
• The energy is used as glucose to supply immediate energy
needs of the body; a small portion is stored as glycogen (about
350gm) mainly the muscles and liver.
• Any excess intake is converted to fat and stored as adipose
tissue.
• Glucose is the source of energy for the central nervous system.
• The important function is to spare proteins for their main
function of tissue building maintenance.
• It is important to supply sufficient carbohydrates and fats to
meet the essential energy needs of the body, otherwise proteins
are metabolized to meet energy requirement of the body.
FUNCTIONS OF CARBOHYDRATES
• It is related to proper utilizations of fat from the diet.
• It is said that fats burn in the flamer of carbohydrates,
indicating the need for major part of energy to be
supplied in the forms of carbohydrates
• Certain carbohydrates have special role in the body.
Lactose aids the absorption of calcium. Ribose, a five
carbon sugar, is a part of the important compounds
DNA2 and RNA3.
• Dietary fiber: - Dietary fiber like cellulose provides
roughage in the diet and this enables easy bowel
movement.
• A certain amount of carbohydrate is necessary in the diet
to help in the oxidation of fats.
FOOD SOURCES
• Cereals and cereal foods: rice, wheat, maize, oats and
barley.
• Refined sugar: Sucrose when eaten in large quantities
both in the form of household sugar and in
manufactured foods
• Vegetable, Potato, Tapioca, Yam and Green plantain.
• Fruits: as Fruit ripens starch is converted into sugars
• Milk: Milk contains the sugar lactose.
DAILY REQUIREMENTS OF CARBOHYDRATES
• The body has as specific need for Carbohydrates as a
source of energy, for the brain and other tissue cells.
• Carbohydrates are essential for oxidation of fat, certain
non essential amino acids.
• The percentage in calories of carbohydrates in diet,
consumed by vast majority of people in the developing
countries is high as 60% to 70%.
• The Indian Council of Medical Research makes no exact
recommendation for carbohydrates.
• At least 50% - 60% of the dietary calories may come
from the carbohydrates. And 40% of Carbohydrates is
need in well balanced diet.
Age group Optimal level of
carbohydrates required
• Infants (1 to 12months) 40% to 50%
• Pre School Children (1 to 5 years) 40% to 50%
• Children, Teenagers and Adults
(6years to 52years) 50% to 70%
DEFICIENCY AND EXCESS
Deficiency –
• If less than required amount of Carbohydrates is
consumed.
• The body first burns, its own fats.
• To prevent, in daily diet must supply the required
amount of carbohydrates regularly
Excess –
• Excess may cause Diabetes mellitus, Obesity,
Cardiovascular disease (high glycemic index foods)
 LIPIDS (FATS)
INTRODUCTION
• Fats & Oils are the most concentrated source of
energy in our diet.
• Each gram of oil or fat supplies 9 calories.
• They constitute an important part of our daily diet.
• It is reported in Diet Atlas of India that they supply
10% to 30% of our diet.
 LIPIDS (FATS)
In everyday use, the group oils and fats have a definite
meaning. It includes
much familiar substances as:
• Vegetable Oils: Ground nut, Sesame (gingelly), Mustard,
Coconut, Sunflower, Corn, Cotton seed, Soya bean, Palm,
rice, Olives oil, etc.
• Animal Fats: Butter, Ghee and Cream from Milk, Lard
from Pork, Suet from Kidney of Lamb & Beef and Tallow
from Cattle.
• Manufactured Fats: Vanaspathi and Margarine.
MEANING
• Oils & fats belong to a naturally occurring substances
are called Lipids.
• The term ‘Lipid’ derived from the Greek word “Lipos”
means “Fat”.
• The common characteristics of lipids are:
 They are insoluble in water
 Most of them are derivatives of fatty acids
 Oils and fats are similar in composition, but physically,
fats are solid at normal temperatures (18 – 250C).
 They are soluble in organic solvents (ether, acetone,
etc.)
COMPOSITION
• Oils and fats are composed of the elements carbon, hydrogen
and oxygen.
• Fats are built up by linking together a number of individual
Fatty acid with Glycerol.
• Glycerides are formed by the combination of glycerol and
fatty acids with elimination of water.
• If the substance is a liquid at 18 – 250C and it is called as Oil.
• If solid at the temperature it is known as fats.
• The fatty acids are linked together to the alcoholic groups of
the glycerol.
• Saturated fatty acids (fat) are found in solid fats were as, Un-
Saturated fatty acids (oil) are found in the oils.
• Unsaturated fatty acids, the fat which does not have a large
amount of hydrogen and it can be broken down more easily.
 Classification of Lipids

FATS/LIPIDS

Simple Compound Derived

Waxes
Lipids Lipids Lipids
• Simple lipids / Mono-glycerides – It is the union of one
molecule of glycerol and one molecule fatty acid. In
this process one molecule of water is freed.
• Compound lipids / Di-glycerides – It is the union of
one molecule of glycerol and two molecule fatty acids.
It produced some other organic compounds
(a) Phospho lipids and (b) Glyco lipids
 Phospho lipids – These contain fatty acids, glycerol,
phosphoric acids and in addition of nitrogenous based
compounds also obtained.
 Glyco lipids – Complex lipids containing carbohydrates
in combination with fatty acids and glycerol
 Tri-glycerides – It is the union of one molecule of
glycerol and three molecule fatty acids.
 Complex lipids / Mixed glycerides – It is the union
of different fatty acids.
• Waxes – In these waxes contains fatty acids and
long chain of aliphatic alcohols.
• Derived Lipids – These contains Fatty acids,
alcohol and sterols.
FATTY ACIDS
• Fatty acids are composed entirely of Carbon, hydrogen and
oxygen atoms.
• They are found in all simple and compound lipids.
• There are 40 different fatty acids are known, each with its
chemical name.
• Fatty acids may be Saturated or Unsaturated.
 Saturated Fatty acids: All the carbon atoms are saturated with
hydrogen atoms and cannot accept any more.
 Unsaturated Fatty acids: Some of the carbon atoms are joined
to others by a double bond and so are not completely saturated
with hydrogen atoms. They could accept more hydrogen atoms.
ˉ Monounsaturated fatty acids
ˉ Polyunsaturated fatty acid.
Essential Fatty
Acids
 Vegetable
: oils contain linoleic and other poly-unsaturated
fatty acids.
 Linoleic acid which is required for growth and maintenance
of normal skin, Therefore, it has to be supplied in the diet
and is termed Essential Fatty Acid (EFA)
 The two groups of Essential Fatty Acids:
 The n – 6 series (omega 6 fatty acids) derived from linoleic
acid.
 The n – 3 series (omega 3 fatty acids) derived from alpha –
linoleic acid (ALA)
Importance of EFA
• They are needed for the brain development of babies.
• Omega 3EFAs help to lower the blood cholesterol
• EPA and DHA help to prevent blood clot.
VISIBLE AND
INVISIBLE FAT:
Fat is present in food either as visible or invisible fat.
Visible Fat is easy to detect in food. Like Fat on meat,
Butter, margarine, lard, suet, cooking fats and oils
Invisible Fat is a constituent part of food and is difficult
to detect like Lean meat – fat within muscle (marbling),
Egg yolk, flesh of oily fish, prepared foods, e.g., fritters,
croquettes
FUNCTIONS OF
LIPIDS
• One gram of fat yields about 9 kilo calories.
• Storage of fat assists in the regulation of body temperature.
• It protects the body from mechanical injury and acts as
Cushion (support) and protects the vital organs like kidney,
heart, and pancreas.
• It acts as a carrier of vital fat soluble vitamins.
• Fat gives roundness, beauty, shape and contour to the body.
• As an insulating material, fat guard the body against cold and
heat.
• The main four Vitamins found only in fat, such as Vitamin A,
D, E & K and especially carotenoids present in the food of
vegetable origin.
• Some Animal fats contain vitamin A and many vegetables fats
contain Vitamin E.
FUNCTIONS OF
LIPIDS
• It contains essential fatty acids. Linoleic, Linolenic and
Arachidonic acids which are essential for maintaining tissues
are in the normal health.
• It improves the palatability of the diet and gives the feel of
satiety (fullness) after meal, as fat digestion is slow.
• It is essential for the use of Galactose and lactose.
• Phosphotides and other complex lipids are essential for the
formation of ruinous tissues.
• Fats are deposited in the adipose tissues and this deposit serves
as a reserve source of energy during starvation and fasting.
• It has several important functions it is the good source of
energy, getting more than twice the energy supplied by
carbohydrates.
• It adds the taste, texture and flavour of the food.
FOOD
SOURCES
• Oils and fats are obtained from plants and animal
sources. Vegetable oils include those extracted from
Ground nut, Sesame (gingelly), Mustard, Coconut,
Sunflower, Corn,
• Cotton seed, Soya bean, Palm, rice, Olives oil, etc.
Butter, Ghee and Cream are animal fats extracted
from the Milk. These food sources will give the food
fat content in our dietary.
• Foods, which contain large amount of fat, are the
sources of hidden fat in the dietary. These include
nuts and oilseeds and animal foods such as milk,
eggs, fish and meat.
LY REQUIREMENTS OF FAT / LIPIDS
• The dietary fat should be a good source of essential fatty
acids.
• At least 50% of fat should consist of vegetable oils with
in essential fatty acids.
• It is reported in Diet Atlas of India that they supply 10%
to 30% of our diet.
• Age groups Percentage of fat requirements
Infants (new born – 2years) 25% - 30%
Children’s (2 – 18 years) 15% - 20%
Normal Adult 10% - 20%
DEFICIENCY OR
EXCESS
Deficiency leads to a condition known as Phynoderma in which
skin becomes rough & thick. In some part of the body horny
papules of the size of a pin head erupt notably in thigh,
buttocks, arms and trunks.
Saturated fat:
Deficiency Possible essential fatty acid deficiency
Excess Obesity, Cardiovascular Disease
Trans fat:
Deficiency none Obesity,
Excess  Cardiovascular Disease
Unsaturated fat:
Deficiency fat-soluble vitamin deficiency,
EFA deficiency
Excess Obesity, Cardiovascular disease
WATER
• Water is an essential nutrition next only in importance to
oxygen.
• Water accounts for about 55% to 70% of our total adult
body weight.
• It is distributed through the body, being closely associated
with the distribution of electrolytes in the body.
• The total quantity of water is distributed throughout two
main compartments.
1. Intra cellular compartment, which comprises the fluid
present in the cells.
2. Extra cellular compartment, which comprises the fluid
present outside the cells.
• This includes the fluids in plasma and interstitial
fluid.
• The percentage of water tends to decrease as we grow
older.
• Thus, infants and children have a much higher
amount of body water than adults.
• Fat persons have less water than lean ones. The
normal adult need 1 to 1 ½ liter of water per day.
• Deprivation of water even for a few days can lead to
death.
IMPORTANCE / FUNCTIONS OF WATER
• Water is a universal solvent and is responsible for the
movement of food from mouth to the stomach and is able to
dissolve most of the products of digestion.
• It is a constituent of all body fluids,
• It helps to transport the products of digestion to the
appropriate organs. For e.g. Blood which contains 90%
water.
• Water helps to maintain the stable body temperature
through the evaporation of water from the skin and the
lungs.
• It protect against environmental stress.
• With the help of the water content blood carries carbon
dioxide to the lungs, nutrients to the cells and waste
nitrogenous material (urea, uric acid, etc) and salt to the
kidneys.
 IMPORTANCE / FUNCTIONS OF
WATER
• It gives lubricating effects while chewing and swallowing
food we can’t taste dry foods or swallow them when pour
throat feels dry.
• Urine which contains 97% of water has all the waste material
dissolved in it and the body in thus able to excrete soluble
waste products of metabolism and other toxic substances.
• Water is needed for many chemical changes to occur in the
body. For example: the breakdown of sugar or fat, to
simpler substances needs water as a medium and also as a
reactant in the process.
• Water acts as a lubricant and prevents friction between joints.
When one falls, the joints become stiff.
• Water is necessary fro digestion and absorption.
• Water is required for the formation of new tissues.
WATER BALANCE
• A healthy body (nutrients) maintains water balance
precisely, even on variable intake or output of fluids.
• A body is said to maintain water balance, when the
amount of water grained by the body is equal to the
amount of water excreted or lost from the body. This may
be illustrated as follows:
Water intake in ml per Water loss in ml per day
day
Water as such 1100m Urine 1000m
l l
Water in food 900ml Feces 200ml
Metabolic water 200ml As vapour (skin 1000m
& lungs) l
Total 2200m Total 2200m
l l
EFFECT OF DEFICIENCY
• The body normally maintains a water balance
precisely, i.e. the amount of water ingested is equal to
the water excreted or lost from body.
• Loss of water can occur due to diarrhea and vomiting.
• Infants suffering from diarrhea can be such water.
• Excursive perspiration due to strenuous exercise,
while playing games such as hockey, foot ball, can
results in losses of many liters of water.
• It is important to replace of water and soluble salt lost
quickly to maintain body composition.
• Any more than 10% fluid from the body can be
serious.
Oral dehydration
When the body contains less than a normal amount of
water it results in dehydration vomiting, diarrhea. Fever or
drug treatment may lead to dehydration if enough water or
liquids are not consumed. Hence oral rehydration solution
should be given.

Oral Rehydration Therapy (ORT)

• ORT is a simple treatment or dehydration associated
with diarrhea, particularly gastroenteritis or gastro-
enteropathy, such as that caused by  cholera  or  rotavirus.
• ORT consists of a solution is taken by mouth.
• A basic oral rehydration therapy solution is comprised
primarily of salt, sugar, and water using a standard ratio.
(E.g. 30 ml sugar: 2.5 ml salt: 1 liter water)