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    6 BASIC NUTRIENTS NDT Lec Sep15

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    Jay Estrella
    1. The document discusses the 6 basic nutrients that provide nourishment to the human body: carbohydrates, proteins, fats, vitamins, minerals, and water. It provides classifications and food sources for carbohydrates, proteins, and fats. 2. Carbohydrates are the body's primary source of energy. They are classified by complexity from simple to complex. Common carbohydrates include sugars, starches, and fiber. 3. Proteins are used for growth, repair of tissues, and regulation of body processes. Amino acids are the building blocks of proteins. Complete proteins from complementary food sources provide all essential amino acids. 4. Fats provide energy storage and important roles in

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    6 BASIC NUTRIENTS NDT Lec Sep15

    Uploaded by

    Jay Estrella
    38 views7 pages
    1. The document discusses the 6 basic nutrients that provide nourishment to the human body: carbohydrates, proteins, fats, vitamins, minerals, and water. It provides classifications and food sources for carbohydrates, proteins, and fats. 2. Carbohydrates are the body's primary source of energy. They are classified by complexity from simple to complex. Common carbohydrates include sugars, starches, and fiber. 3. Proteins are used for growth, repair of tissues, and regulation of body processes. Amino acids are the building blocks of proteins. Complete proteins from complementary food sources provide all essential amino acids. 4. Fats provide energy storage and important roles in

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    1. The document discusses the 6 basic nutrients that provide nourishment to the human body: carbohydrates, proteins, fats, vitamins, minerals, and water. It provides classifications and food sources for carbohydrates, proteins, and fats. 2. Carbohydrates are the body's primary source of energy. They are classified by complexity from simple to complex. Common carbohydrates include sugars, starches, and fiber. 3. Proteins are used for growth, repair of tissues, and regulation of body processes. Amino acids are the building blocks of proteins. Complete proteins from complementary food sources provide all essential amino acids. 4. Fats provide energy storage and important roles in

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    38 views7 pages

    6 BASIC NUTRIENTS NDT Lec Sep15

    Uploaded by

    Jay Estrella
    1. The document discusses the 6 basic nutrients that provide nourishment to the human body: carbohydrates, proteins, fats, vitamins, minerals, and water. It provides classifications and food sources for carbohydrates, proteins, and fats. 2. Carbohydrates are the body's primary source of energy. They are classified by complexity from simple to complex. Common carbohydrates include sugars, starches, and fiber. 3. Proteins are used for growth, repair of tissues, and regulation of body processes. Amino acids are the building blocks of proteins. Complete proteins from complementary food sources provide all essential amino acids. 4. Fats provide energy storage and important roles in

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 7

    6 BASIC NUTRIENTS 2.

    Helping to burn fat more efficiently and completely


    • Carbohydrates 3. Aiding in normal functioning of the intestines (fiber)
    • Protein 4. Providing laxative action and aiding in the absorption
    • Fats of calcium (lactose)
    • Vitamins 5. Cerebrosides- group of complex lipids present in the
    • Minerals shields of nerve
    • Water fibers (galactose and glucose).

    How the body handles CHO


    1. DIGESTION - should be in its
    simplest form. Begins in the
    mouth. Fibers are not digested.
    2. ABSORPTION - takes place in
    intestinal mucosa
    3. METABOLISM - takes place in
    the liver (conserves and release
    BASIC NUTRIENTS glucose)
    CARBOHYDRATES (CHO)  
    -Originally known as saccharides, a Greek word,
    meaning sugars.
    -These are organic compounds composed of
    carbon, hydrogen, and oxygen
    -Source of "INSTANT ENERGY"

    CLASSIFICATION OF CARBOHYDRATES
    A. COMPLEXITY- number of sugar units

    1. Monosaccharides- simple sugar (one sugar unit)


    Glucose- also known as dextrose, grape sugar, and
    physiologic sugar. (corn syrup)
    Fructose- also known as fruit sugar or levulose.
    Sweetest of all sugar. (fruits and honey)
    Galactose- also known as milk sugar. An important of
    brain and nerve tissue. HOW THE BODY HANDLES CHO
    Sugar Alcohols- examples are mannitol and sorbitol.
    Pentose (ribose and ribulose)- meat and seafood

    2. Disaccharides- composed of two monosaccharides


    (one of which is glucose)
    Sucrose
    Maltose
    Lactose
    3. POLYSACCHARIDES- complex carbohydrates,
    composed of many sugar units.
    • Starch
    • Glycogen
    • Fiber FOOD SOURCES
    FUNCTIONS OF CARBOHYDRATES Principal source: Plant foods
    I.ENERGY SOURCE • Cereal grains
    - yields 4 kilocalories of energy • Vegetables
    - Protein sparring • Fruits
    - 60 % of diet (50-100 grams) • Nuts
    • Sugars

    The only substantial animal sources of carbohydrate is


    Milk

    FANTASTIC FIBER FACTS:

    1.Preventing and relieving constipation


    2. Preventing colon and rectal cancer
    3. Reduce cholesterol
    4. Aiding weight management
    5. Decreasing blood glucose

    COMPLIMENTARY PROTEINS
    PROTEIN (CHON) - Two incomplete proteins
    combined to make a cohvlete
    • Comes from the Greek word proteios/protos protein
    meaning "to hold" OR "is of prime importance", first Examples:
    position or primary. 1. munggo and rice
    • These are complex organic compounds composed of 2. Soybean and wheat
    amino acids as a building units linked by a peptide 3. Soybean and nuts
    bonds 4. Peanut butter and sandwich
    5. Cereal and milk

    CLASSIFICATION OF AMINO ACIDS

    FUNCTIONS OF CHON
    2. FUEL NUTRIENT-_supplies energy
     1 gram of protein supplies 4 Kcal. CLASSIFICATION
    (10-15 % of diet.) 1. VISIBLE FATS- used and purchased as fats.
    3. REGULATOR OF PHYSIOLOGIC PROCESSES It is easy to estimate their intake in
     regulates body processes daily diet.
    - cooking oil
    - salad dressing
    - butter
    - lard
    - margarine
    - animal fats
    2. INVISIBLE FATS- not immediately noticeable.
    It is difficult to estimate their intake.
    - egg yolk
    - olives
    - milk
    - avocado

    TRIGLYCERIDES
    HOW THE BODY HANDLES CHON 1. SATURATED FATS (SFA)- animal source LDL
    1. DIGESTION — begins in the stomach "bad". Not more 10 % of diet. Attributed to
    2. ABSORPTION - mucosa of the small intestine through cancer and ATHEROSCLEROSIS.
    ACTIVE TRANSPORT, with the aid of Vitamin B6. 2. UNSATURATED - plant source HDL "good"
    3. METABOLISM - through CATABOLISM and
    ANABOLISM. (PROTEIN LDL cholesterol: Low-density lipoprotein cholesterol,
    TURNOVER) commonly referred to as 'bad'cholesterol. Elevated LDL
    levels are associated with an increased risk of heart
    LIVER- regulate the release of amino acids into the disease. Lipoproteins, which are combinations of fats
    bloodstream and (lipids) and proteins, are the form in which lipids are
    remove excess amino acids from the circulation. transported in the blood.
    regulates energy metabolism Atherosclerosis: a disease of the arteries characterized
    by the deposition of plaques of fatty material on their
    inner walls.
    FACTORS AFFECTING PROTEIN REQUIREMENT
    1. Body size
    2. Growth
     Infants (2.75 to 3 gm protein/kg body weight)
     Children (1.5 to 2 gm)
     Early adolescent (1.5 gm)
     Teenagers ( 1.25 gm)
     Adults (1.12 gm)
    3. Aging
    4. State of health
    5. Physical activity
    6. Quality of protein
    7. Adequacy of calories

    FATS AND OTHER LIPIDS (CHO)


     Are organic compounds that
    dissolve in alcohol and other
    solvents but don't dissolve in water.
     It is composed of carbon, hydrogen,
    and oxygen, in glyceride linkage.
    FUNCTIONS OF FAT (CHO)
    1. Concentrated source of energy- yields 9 calories
    per gram of energy. Should be 25-30 % of your CLASSIFICATION OF VITAMINS
    diet.  Water Soluble- are absorbed directly
    2. Storage form of energy. into the bloodstream and move freely
    3. Protects and cushions vital organs in the body. within the cells. They must
    4. Carrier of fat-soluble vitamins- ADEK be consumed daily in the diet.
    5. Sparer of Protein, Thiamine and Niacin  Fat soluble- are absorbed with fat into
    6. Lubrication- sebaceous glands the lymphatic system, and the
    bloodstream. They attached into
    the lipoproteins to be transported.

    SOURCES OF FATS
    Top five source of saturated fats:
    1. Beef
    2. Butter or margarine
    3. Salad dressings (mayonnaise)
    4. Cheese
    5. Milk

    MICRONUTRIENTS

     Vitamins
     Minerals

    VITAMINS
     Was originated by Casimir Funk in 1912
     "vitamine"- "vita"- necessary for life and
    "amine"- an anti- beri-beri factor contained
    nitrogen
     Do not give energy to the body BUT help
    convert food into energy via biochemical
    reactions.
     Shortage can lead to fatigue
    DEFINITION OF TERMS
    A. Avitaminosis- lack of vitamin
    B. Hypervitaminosis- vitamin toxicity
    C. Vitamin Malnutrition- lacking and toxicity
    D. Antivitamins- vitamin antagonists
    E. Vitamers- multiple forms of vitamin
    NORMAL VALUES OF ELECTROLYTES

    Sodium: 135-145 mEq/L


    Potassium: 3.5-5 mEq/L
    Calcium: 4.5-5.5 mEq/L
    Magnesium: 4.5-5.5 mEq/L
    Phosphate: 1.7-2.6 mEq/L
    Chloride: 98-108 mEq/L

    MINERALS
     Small, naturally occurring, inorganic, chemical
    elements
     Inorganic: being or composed of matter other
    than plant or animal
     Serve as structural components and in many
    vital processes in the body

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