Nutrients

• Any substance that is assimilated

(taken in) by an organism that is
needed for the organism to live,
grow, breathe, move, excrete
waste, or reproduce.
• Classified as essential or
nonessential
Essential Nutrients
must be obtained from food sources, because the
body either does not produce them or produces
them in amounts too small to maintain growth and
health.
• carbohydrates
• proteins
• fats
• vitamins
• minerals
• water
 WATER
• A person can survive only eight
to ten days without water,
whereas it takes weeks or even
months to die from a lack of
food.
• The human body is 65 percent
water, and it takes an average of
eight to ten cups to replenish the
water our bodies lose each day.
Many foods are also a good source of
water:

• Fruits and vegetables 80 to 95 % water

• Meats 50 percent water
• Grains (oats and rice) 35 percent water
 CARBOHYRATES

• Carbohydrates are the human body’s key

source of energy, providing 4 calories of
energy per gram. When carbohydrates are
broken down by the body, the sugar glucose is
produced; glucose is critical to help maintain
tissue protein, metabolize fat, and fuel the
central nervous system.
 CARBOHYRATES

• Glucose is absorbed into the bloodstream

through the intestinal wall.
• Glycogen is the body’s auxiliary energy
source, tapped and converted back into
glucose when we need more energy.
• Fructose and galactose, other sugar products
resulting from the breakdown of
carbohydrates, go straight to the liver, where
they are converted into glucose.
 PROTEINS
• Dietary proteins are powerful compounds that
build and repair body tissues, from hair and
fingernails to muscles.
• Maintains the body’s structure
• proteins speed up chemical reactions in the body
• serve as chemical messengers
• fight infection
• transport oxygen from the lungs to the body’s
tissues
 PROTEINS
• Once digested, carbohydrates, proteins,
and fats provide the body with the
energy it needs to maintain its many
functions. Scientists measure this energy
in kilocalories, the amount of energy
needed to raise 1 kilogram of water 1
degree Celsius.
 PROTEINS
• Although protein provides 4 calories of energy
per gram, the body uses protein for energy
only if carbohydrate and fat intake is
insufficient.
• Proteins are made of smaller units called
amino acids.
• protein intake make up only 10 percent of our
daily calorie intake.
Protein-Energy Malnutrition
(PEM)

Marasmus
Kwashiorkor (KW)
Marasmic KW
 PEM
• According to the World Health Organization
(WHO), 49% of the 10.4 million deaths
occurring in children younger than 5 years in
developing countries are associated with PEM.

http://emedicine.medscape.com/article/984496-overview
 MARASMUS
• Marasmus is a condition
primarily caused by a
deficiency in calories and
energy
• Marasmus is a serious
worldwide problem that
involves more than 50
million children younger
than 5 years.
• Kwashiorkor indicates
an associated protein
deficiency, resulting
in an edematous
appearance
• Marasmic kwashiorkor indicates that, in
practice, separating these entities conclusively
is difficult; this term indicates a condition that
has features of both.
 FATS
• Fats, which provide 9 calories of energy per
gram, are the most concentrated of the
energy-producing nutrients, so our bodies
need only very small amounts.
• Fat consists of fatty acids attached to a
substance called glycerol.
 FATS
• Dietary fats are classified according to the
structure of their fatty acids as:
– saturated
– monounsaturated
– polyunsaturated
Lipoproteins- special carriers that carries
cholesterol from the liver to the cells
• Saturated fatty acids—make up no more than
10 percent of a person’s total calorie intake
each day. Saturated fats are considered harmful
to the heart and blood vessels because they are
thought to increase the level of LDLs and VLDLs
and decrease the levels of HDLs.
• Monounsaturated fats—to have
the best effect on blood cholesterol,
decreasing the level of LDLs and
VLDLs and increasing the level of
HDLs.
• Polyunsaturated fats—found in
margarine and sunflower, soybean,
corn, and safflower oils—are
considered more healthful than
saturated fats. However, if
consumed in excess (more than 10
percent of daily calories), they can
decrease the blood levels of HDLs.
• High-density
lipoproteins (HDLs)
remove cholesterol from
the walls of arteries,
return it to the liver, and
help the liver excrete it
as bile, a liquid acid
essential to fat digestion
• called “good”
cholesterol.
• Low-density lipoproteins (LDLs)
and very-low-density
lipoproteins (VLDLs) are
considered “bad” cholesterol
 VITAMINS
• VITAMINS
• enhance the body’s use of carbohydrates,
proteins, and fats
• critical in the formation of blood cells,
hormones, nervous system chemicals known
as neurotransmitters, and the genetic material
deoxyribonucleic acid (DNA)
• ADEK, B and C
• Minerals are minute amounts of metallic
elements that are vital for the healthy growth
of teeth and bones. They also help in such
cellular activity as enzyme action, muscle
contraction, nerve reaction, and blood
clotting.
• Major elements (calcium, chlorine,
magnesium, phosphorus, potassium, sodium,
and sulfur)
• Trace elements (chromium, copper, fluoride,
iodine, iron, selenium, and zinc)
END
ASSIGNMENT
1. Discuss the following nutrition guidelines:
• Recommended Dietary Allowance (RDA’s)
• Dietary Reference Intakes (DRI’s)
• Adequate Intake (AI)
• Tolerable Upper Intake Level (UL)
• Estimated Average Requirement (EAR)
2. In a tabular form, enumerate the water
soluble and fat soluble vitamins together
with their sources, uses, and deficiency state.