nutrition

Nutritional diseases

Nutritional diseases
Basic nutritional concepts Malnutrition and nutritional assessment Nutritional therapy Water soluble vitamins Fat soluble vitamins obesity

Nutrition and Nutrients Nutrients are substances that must be supplied by the diet because they are not synthesized in the body in sufficient amounts. The need is depend : Age physiological state

Nutrition and Nutrients

macronutrients Carbohydrates Fats Proteins micronutrients Vitamins Minerals Water

Nutrition and Nutrients

Energy intake depend on macronutrient content energy densities: carbohydrates (4 kcal/g) fat (9 kcal/g) protein (4 kcal/g)

The average energy intake men 2800 kcal/d women 1800 kcal/d

The energy balance
energy intake equal energy output The major components of energy output : resting energy expenditure (REE) (BMR) (60%) 2. physical activity (30%) 3. Diet induced thermo-genesis (10%)


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How is the energy controlled

Response to under- and over-nutrition
under-nutrition over-nutrition BMR energy preserved BMR low insulin energy consumed glycogen depletion high insulin the triglyceride depletion increase fat store as triglyceride protein breakdown state disease state

Carbohydrates

There are two general types of carbohydrates: simple and complex. At least 55% of total calories should be derived from carbohydrates. ( 100-200 g/ d ) No individual carbohydrate is an essential (can be synthesized from protein).

Simple Carbohydrates

fructose and glucose (fruits and vegetables) lactose (found in milk) sucrose (table sugar) glucose the primary source of energy glycogen a form of starch stored in the muscles and liver.

Complex Carbohydrates

Starches are complex carbohydrates that are made up of many units of glucose. Breads, cereals, and potatoes.
Dietary Fiber non-digestible part of plants.. (whole grains, bran and the skins and seeds of fruits and vegetables, apples, carrots ).

Fats (Lipids)

Fats (Fatty acids) have the highest energy density of the macronutrients (9 kcal/g) 30% of calorie should be derived from the fat Fats are (TG, sterols, phospholipids ) Source of energy part of body cell tissue carriers of other nutrients, such as vitamins. Precursors of steroid hormone, prostaglandin


Types of Fats
Saturated fats are usually solid at room temperature. butter, and animal fats tend to be high in saturated fats. A diet high in saturated fats can lead to an increased chance of coronary artery disease.
Unsaturated fats are liquid at room temperature. Fish oils and most vegetables oils, such as corn, soybean, and sunflower oils, Olive oil and peanut oil.

Protein

Proteins are substances found in every cell. The body needs proteins to build and repair all body tissues. are made up of basic units called amino acids. There are 20 different amino acids. Nine of them are essential No storage depot for the protein 15 % of energy derived from it.

Complete proteins

Incomplete proteins
Legumes cereals roots
eggs milk and meat

Other Nutrients

Vitamins, minerals, water Water is the most vital nutrient because it provides the means for all other nutrients to be carry throughout the body. Vitamins, minerals, are not digested by our body, and they do not provide Calories. They work with carbohydrates, fats, and proteins to promote growth and regulate body processes.

Vitamins

they also help change carbohydrates and fat into energy. Because the body cannot make most vitamins, they must be supplied by the foods .
Vitamins are organic substances with the key roles in certain metabolic pathways.

Water-soluble Vitamins

Water-soluble vitamins: Thiamin (B1), riboflavin (B2), niacin, vitamin B6, folate, vitamin B12, pantothenic acid , biotin, choline and vitamin C (Ascorbic acid). Fat- soluble vitamins: Vitamin A, vitamin D , vitamin E , vitamin K

Minerals

Minerals are simple substances found in the environment that are essential to the body’s functioning. Minerals are used to regulate a wide range of body processes, from bone formation to blood clotting.Most minerals are either quickly used or lost in waste products, therefore we must eat mineral-rich foods daily to replenish our supply.

Major Minerals: calcium, phosphorus, magnesium, potassium, sodium .

Calcium keeps the nervous system working well and is needed for blood clotting. Osteoporosis is disease caused by calcium deficiency. Sodium and potassium help regulate the passage of fluids in and out of cells. Table salt is one source of sodium in the diet.

Trace Minerals: iron, iodine, manganese, zinc, copper, and fluorine

The majority of the minerals needed for the body to function are only required in very small, or trace amounts. Iron is a vital part of hemoglobin . Insufficient iron may cause anemia. Iodine is needed for the thyroid gland to function properly. The primary sources are seafood and iodized table salt.

Trace Minerals iron, iodine, manganese, zinc, copper, and fluorine

Zinc is an integral part of many enzymes in the body . It involved in the synthesis of proteins , DNA and RNA. deficiency causes immune deficiency, stunted growth and acro- dermatitis. Copper also part of numerous enzymes including amine oxidase, ceruloplasmin. involved in the CNS function, melanin synthesis. deficiency causes mental retardation

Standards of Nutrition

Dietary Reference Intakes (DRIs) Quantitative estimates of nutrients collectively for proper function and health Recommended Daily Allowances (RDA) The average daily dietary intake that meets the nutrient requirement of nearly all healthy persons of a specific sex, age, life style or physiological condition.


How much to eat The Food Guide Pyramid
Fig 18.2

The Food Guide Pyramid

Milk, Yogurt, and Cheese 1 cup of milk or yogurt 11/2 ounces of natural cheese 2 ounces of process cheese

The Food Guide Pyramid

Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts 2-3 ounces of cooked lean meat, poultry, or fish 1/2 cup of cooked dry beans, 1 egg, 2 tablespoons of peanut

The Food Guide Pyramid

Fruit 1 medium apple, banana, orange 1/2 cup of cooked, or canned fruit 3/4 cup of fruit juice

The Food Guide Pyramid

Vegetable 1 cup of raw leafy vegetables 1/2 cup of other vegetables, cooked or raw 3/4 cup of vegetable juice

The Food Guide Pyramid

Bread, Cereal, Rice, and Pasta 1 slice of bread 1 ounce of cereal 1/2 cup of cooked cereal, rice, or pasta

The Food Guide Pyramid

Use the Pyramid to help you eat better every day. Start with plenty of breads, cereals, rice, pasta, vegetables, and fruits. Add 2-3 servings from the milk group and 2-3 servings from the meat group. Remember to use fats, oils, and sweets sparingly.

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