Nutrients Classification

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Nutrients classification
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Nutrients classification
1. Classification of Nutrients BY MRS.NAGAMANI.T, MSc
(N)
2. A nutrient is a chemical from outside the cell and that it
needs to perform its vital functions. This is taken by the
cell and converted into a cellular component through a
process called anabolism biosynthetic metabolic or is
degraded to obtain energy and other molecules. Food is a
complex mixture of various substances, which help: • To
provide su!icient energy & heat for the various activities &
body work. • In growth, repair & maintenance of body
tissues. • In adding bulk to the diet to keep the digestive
system, work well.
3. Classification of Nutrients: Nutrients can be classified
in accordance to their chemical property, to their function,
to their essentiality, to their concentration and to their
nutritive value. A. According to the chemical nature: The
dietary components of food are classified according to its
chemical nature like: • Carbohydrates • proteins • fats •
minerals • vitamins • dietary fiber • water
4. Carbohydrates • Carbohydrates (sugar and starches)
are the most e!icient sources of energy and are known as
the “fuel of life.” They are abundantly found in most plant
food sources. • Complex carbohydrates (starches) are in
breads, cereals, pasta, rice, dry beans and peas, and other
vegetables, such as potatoes and corn. • Simple
carbohydrates are found in sugars, honey, syrup, jam, and
many desserts. • Each gram of carbohydrate yields 4
calories in the process of its metabolism. The main
functions of carbohydrates are to; furnish the main source
of energy for muscular work and nutritive processes, help
maintain body temperature, form reserve fuel, assist in
oxidation of fats, and • Spare protein for growth and repair.
In a balanced diet, 60% of our daily calorie requirement
should come from carbohydrates. However the amount
can vary from 50%-70%.
5. Fats The chief functions of fats are to supply energy
and transport fat-soluble vitamins. Each gram of fat yields
9 calories. Fats are found in both the animal and vegetable
kingdoms. Fatty acids and glycerol are the end products of
the digestion of fats. Many fats act as carriers for the fat-
soluble vitamins A, D, E, and K. They also act both as a
padding for vital organs, particularly the kidneys, and as
subcutaneous tissue to help conserve body heat. Fat is
stored as adipose (fatty) tissue to form a reserve supply in
time of need. Excess calories from fats may produce
obesity, the forerunner of arteriosclerosis, hypertension,
gallbladder disease, and diabetes. A diet high in fat,
especially saturated fat and cholesterol, contributes to
elevated blood cholesterol levels in many people. Too little
fat in the diet may lead to being underweight, having
insu!icient padding for the vital organs, and lowered
energy. Butter, margarine, cream cheese, fatty meats,
whole milk, olives, avocados, egg yolks, nuts, commercial
bakery products, and vegetable oils are all sources of
dietary fat.
6. Proteins - Proteins are the “building blocks” of the
body And provide important required nutritive elements. -
proteins are needed for growth, maintenance, and
replacement of body cells, repairing worn out tissues and
they form hormones and enzymes used to regulate body
processes. -Animal sources of proteins are of better quality
are readily absorbed & utilized by the body. These include
milk & milk products, eggs, meat, poultry, fish, liver & an
exception is soybean, which is a plant source. Plant
sources include cereals, pulses, dry fruits, nuts, beans etc. -
Daily requirement of protein is 1g/kg body weight.
7. Vitamins • Vitamins are essential compounds that are
present in food in minute quantities. Although vitamins do
not furnish energy or act as tissue-building materials, they
do act as catalysts in many body chemical reaction s and
are necessary for normal metabolic functions, growth, and
the health of the human body. • These are required in very
small amounts but are important for our growth &
development. They make enzymes, which help to progress
our body's chemical reactions. • They should be regularly
consumed as their deficiency can lead to diseases such as
night blindness, scurvy, pellagra, etc. • There are fat-
soluble vitamins (A, D, and E&K) and water-soluble
vitamins (B-complex & C).
8. Minerals • mineral elements constitute only a small
portion of the total body weight, they enter into the
activities of the body to a much greater degree than their
weight would indicate. • These are also needed in small
amounts but are important for our body's basic growth &
structure. There are some 50 minerals in our body serving
important functions like formation of bones & teeth,
formation of blood, hair growth, nail growth, skin integrity
etc. • Food sources include - egg, meat, milk, cheese, nuts,
vegetables, beans, banana, orange, melons, salt etc.
9. Dietary Fiber Special mention must be made with the
fibre, since it is not strictly a nutrient. It is a type of
carbohydrate found in vegetables, fruits, & whole grains,
which absorbs water & increases bulk of intestinal
contents & helps in intestinal movements. Its deficiency
leads to constipation. It also lowers cholesterol & helps in
weight reduction.
10. Water • Water is o"en called the “forgotten nutrie nt.”
Water is needed to replace body fluids lost primarily in
urine and sweat. Though not a food, it is an important
component of our diets. It is required for our basic
metabolism as serves as a medium for all chemical
reactions, maintains our body's temperature, helps in
nutrition processes etc. • A daily diet is not complete
without consumption of 8-10 glasses of water. An
insu!icient intake may cause dehydration, evidenced by
loss of weight, increased body temperature, and dizziness.
11. B. According to their function in the body 1. Energy
giving foods: The Carbohydrates, fats and the protein are
considered as calorie nutrients those that serve as
metabolic substrate for energy, so that the body can
perform the necessary functions. The vitamins as well as
the minerals are considered as non-calorie nutrients. 2.
Body building foods (Plastic or structural): Foods such as
proteins, fats and carbohydrates are called as body-
building food. They are the nutrients that form body
tissues. Proteins make up the 20 % or 1/5 of the total body
weight. Fat nutrients make up another 20 % or 1/5 of the
body weight while the carbohydrates make up about 1%.
12. 3. Protective foods (Regulators): Vitamins and
minerals are the nutrients that function to regulate body
processes. The minerals make up the 4% of the body
weight and the vitamins make up about 28 grams of the
body weight considering that they are not really a part of
the structural components of the body.
13. C. According to its chemical properties • According to
its chemical properties the nutrients are further classified
into organic and inorganic. • Those nutrients that contain
the element of carbon are called as organic nutrients,
while those nutrients that do not contain carbon element
are called as inorganic nutrients.
14. D. According to their essentiality 1. Nonessential
Nutrients: which are not vital to the body and that are
synthesized via precursor molecules (usually essential
nutrients). Therefore, the body does not need regular
intake of such a condition to obtain the precursors of their
environment. These are produced by the body's
metabolism. 2. Essential nutrients: those that are vital to
the body as the body can not synthesize. For humans,
these include essential fatty acids, essential amino acids,
some vitamins and certain minerals. Oxygen and water are
also essential for human survival, but usually not
considered as nutrients when consumed in isolation.
15. E. According to its mass Depending on the quantity
necessary for cells and organisms are classified as: 1.
Macronutrients: Macronutrients are required in large
quantities daily. These nutrients are involved as substrates
in metabolic processes for energy. Include proteins,
carbohydrates and fats. They are the basis of any diet. 2.
Micronutrients: Micronutrients are needed in small
quantities (usually in amounts less than milligrams). These
nutrients are involved in regulating metabolism and
energy processes, but not as substrates. They are vitamins
and minerals.
16. F. According to its origin • Depending upon the origin
of food it has been classified as animal food sources and
plant food sources. Foods are substances from animal and
plant sources that yield heat and energy when ingested
and absorbed by the body. Food nutrients build and renew
tissues and regulate the body processes.
17. G. According to its nutritive value 1. Cereals and
millets, 2. Pulses 3. Nuts and oil seeds, 4. Vegetables 5.
Green leafy vegetables 6. Non-leafy 7. Roots and tubers 8.
Fruits 9. Milk and milk products 10. Animal foods—meat
,fish,liver, egg, etc., 11. Carbohydrate foods, 12.
Condiments and spices
18. Food group Foodstu!s Nutritional importance
1.cereals and millets Rice, wheat, bajra, jowra, ragi, maize,
etc. Rich sources of carbohydrates, air sources of proteins
(6-12%) and B-vitamins and certain minerals. 2. Pulses
Bengalgram,blackgram,greengram,red gram, peas, beans
masur dhal, etc. Rich sources of proteins (18-28%) fat (20-
60%) certain B-vitamins and minerals. 3.Nuts and oilseeds
Groundout, sesameseeds, cashewnutss, almonds,
walnuts, soybean etc. Rich sources of proteins(18-28%)
,fat(20-60%) certain B-vitamins and minerals. 4.vegetables
a. green lefay b. Non-leafy c. Roots and tubers
Amaranth,cabbage,coriander,drumstick,radish,spina
ch,etc Brinjal, beans,cauliflower lady’s finger, pumpkin
,snake gourd ,ash gourd ,plantin ,etc.. Potato
,tapioca,sweet potato,carrot,radish, colcasia,yam, etc. Rich
sources of carotene (pro-vitamin A) , vitamin C, calcium
and iron. Fair sources of vitamin C and minerals. Good
sources of carbohydrates which can be used as partial
substitutes for cereals. 5. Fruit s
Amla,guava,papaya,lemon, orange, banana ,mango and
tomato . Good sources of carbohydrates which can be used
as partial substitutes for cereals 6. Milk and milk products
Milk and curds Good sources of nutrients and the most
complete of all foods. 7. Animal foods Eggs
Mutton,liver,kidney,fowl,fish,etc Hen’s and duck’s Rich
sources of protein(18-22%) , B-vitamins and phosphorous.
Rich source of protein(18-22%), B-vitamins and
phosphorous. 8.carbohydrates White and brown
sugars,jiggery,honey,sago,arrow- root flour and corn
flour(custard powder) These serve mainly as source of
energy. 9.fats and oils Ground out oil, coconut oil,gingely
oil , butter,ghee vanaspathi etc. Concentrated sources of
energy ,sources of fat soluble vitamins especially vitamin
E. some (butter,ghee and vanaspathi) also contain vitamin
A. 10.condiments and spices Chilles, tarmind, etc. They
have carminative properties and increase the palatability
of foods
19. Medicinal Values of Food • CEREALS: Cereals have
been essential part of the human diet.
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