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The document discusses the subject of nutrition and nutrients. It defines nutrients as substances obtained from food that are used by the body to provide energy, structure, and regulation. It outlines the six classes of nutrients and those that provide energy. It also discusses calculating the energetic value of food and recommended daily allowances of nutrients.

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Vijaya krishna Yerriboina
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10 views

1 Lecture

The document discusses the subject of nutrition and nutrients. It defines nutrients as substances obtained from food that are used by the body to provide energy, structure, and regulation. It outlines the six classes of nutrients and those that provide energy. It also discusses calculating the energetic value of food and recommended daily allowances of nutrients.

Uploaded by

Vijaya krishna Yerriboina
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Nutrition in Your Life

2024.
Salome nadaraia .
Nutrientiology.
1. Lecture
2. 25.03.24
Topic :

1. Subject of threpsology.
2. Nutrients.
3. Six classes of nutrients.
4. Nutrients having energetic value.
5. Calculation of energetic value of food.
6. Recommended daily allowance (RDA) of
nutrients and application thereof.
Subject of threpsology
 NUTRITION is the science of how the body uses food — the food you eat affects your
body and health.
 Nutritionology consists of the following areas:
• food composition
• food absorption and health effects
• the correct diet as a quality improvement of the whole body
What is a nutrient?
Nutrients
 nutrients:
 chemical substances obtained from
food and used in the body to provide
energy,
 structural materials, and regulating
agents to support growth,
 maintenance, and repair of the body’s
tissues.
 Nutrients may also reduce the risks of
some diseases.
Six classes of nutrients :
Macronutrients
 MACRONUTRIEN
TS —
 carbohydrates,
 proteins,
 fats,
 and water — are
needed by the body
in large quantities .
 The body gains most of its energy
using carbohydrates .
 This nutrient is essential for the
brain to properly function
 Excess carbohydrates are converted
and stored in the body as fat.
 When there are insufficient
carbohydrates to support the body,
other energy-providing nutrients—
such as fats and protein — are used
instead.
Proteins

 Proteins are used by the body to grow and


repair cells and tissues.
 These nutrients are considered the
“building blocks” of the body and are
formed by folded chains
— POLYPEPTIDES — of chemical
building blocks called AMINO ACIDS.
 Proteins help fight disease and provide
energy when carbohydrates and fats are
insufficient.
Fats
 Fats are useful as a source of stored energy in the body
and are more concentrated sources of energy, which
means one gram of fat will release more energy than one
gram of carbohydrate or protein
 Fats are made up of essential FATTY ACIDS and
carry fat-soluble vitamins
 Furthermore, they provide cushioning and insulation for
body organs — like the heart and liver — against
extreme temperatures
 However, it is important to consume fats in moderation
as overconsumption can increase the chances of
developing illnesses like heart disease and diabetes .
Water
 Water is extremely important for all life! 50–
70% of our body weight is water! It is a
standard requirement to drink 8 cups of
water every day .
 Water serves many purposes in the body:
• Delivers nutrients to cells around the body
• Regulates body temperature
• Lubricates joints and muscles
• Acts as a shock absorber in the eyes, spine,
and joints
• Helps remove waste from the body
Micronutrients

 MICRONUTRIENTS — vitamins and minerals — are required by the body in


smaller quantities. These nutrients do not provide energy, however, they are
important because they perform hundreds of roles in the body, including:
• Supporting bones
• Healing wounds
• Boosting the immune system
• Helping repair cells
Vitamins

 There are 13 vitamins needed


for good health .
 Some vitamins are can be
found in water (vitamins
C and B) or
 fat (vitamins A, D, E, and K)
as they are water- and fat-
soluble
Minerals

 MAJOR minerals are needed in


relatively large amounts,
whereas TRACE (MICRO) minerals a
re needed in relatively small amounts
— however, major and trace minerals
are equally important.
 ELECTROLYTES are minerals that
help maintain fluid balance in the
body. Vitamins (letters/numbers on the left)
and minerals (chemical symbols on the right) and the
foods in which they are abundant.
Nutrients in food and in the body

 Water, carbohydrates, lipids, proteins, vitamins, and some of the minerals found in
foods are nutrients—
substances the body uses for the:
 growth,
 maintenance,
 and repair of its tissues.
 Composition of the Body –A complete chemical analysis of your body would show that
it is made of materials similar to those found in foods .
 A healthy 150-pound body contains about—
90 pounds of water and about 20 to 45 pounds of fat.

The remaining pounds are mostly:


protein,
carbohydrate,
and the major minerals of the bones.
Vitamins, other minerals, and incidental extras constitute a fraction of a pound.
Body Composition of Healthy-Weight Men and
Women The human body is made of compounds
similar to those found in foods—
mostly water (60 percent) and some fat (13 to 21
percent for young men,
23 to 31 percent for young women),
with carbohydrate, protein, vitamins, minerals, and
other minor constituents making up the remainder.
Nutrients having energetic value

In the body, three organic


nutrients can be used to provide
energy:
=carbohydrate,
= fat,
= protein.
Energy Measured in ◆ In contrast to these energy-
kCalories yielding nutrients-
The energy released from vitamins,
carbohydrates, minerals,
fats,
and water do not yield energy in
and proteins
can be measured in the human body.
calories.
kCalorie Values of Energy Nutrients
 To ease calculations,
energy is expressed in 1000-calorie metric units known as kil.ocalories.

calories:
units by which energy is measured.
Food energy is measured in kilocalories (1000 calories equal 1 kilocalorie),
abbreviated kcalories or kcal.
One kcalorie is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of
water 1°C.
The scientific use of the term kcalorie is the same as the popular use of the term calorie.
Calculation of energetic value of food
Metabolism

 ◆ The processes by which nutrients are broken down to yield energy or used
to make body structures are known as- metabolism .

vitamins: organic, essential nutrients required in small amounts by the body for health.

minerals: inorganic elements. Some minerals are essential nutrients required in small
amounts by the body for health.

 Water : indispensable and abundant,


 provides the environment in which nearly all the body’s activities are conducted.
 It participates in many metabolic reactions and supplies the medium for transporting
vital materials to cells and carrying waste products away from them.
Summary :
 Foods provide nutrients—substances that support the growth, maintenance, and repair of the
body’s tissues.
 The six classes of nutrients include: ·
 Carbohydrates
 · Lipids (fats)
 · Proteins
 · Vitamins
 · Minerals
 · Water Foods rich in the energy-yielding nutrients (carbohydrates, fats, and proteins) provide
the major materials for building the body’s tissues and yield energy for the body’s use or storage.
 Energy is measured in kcalories.
 Vitamins, minerals, and water facilitate a variety of activities in the body
Recommended daily allowance (RDA) of
nutrients and application thereof.
 Estimated Average Requirement (EAR): the average daily amount of a nutrient that will
maintain a specific biochemical or physiological function in half the healthy people of a
given age and gender group.
 Recommended Dietary Allowance (RDA): the average daily amount of a nutrient
considered adequate to meet the known nutrient needs of practically all healthy
people;
 deficient: the amount of a nutrient below which almost all healthy people can be
expected, over time, to experience deficiency symptoms.
 Adequate Intake (AI): the average daily amount of a nutrient that appears sufficient to
maintain a specified criterion; a value used as a guide for nutrient intake when an RDA
cannot be determined

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