WEEK 3 Classification of Nutrients Nutrition

CLASSIFICATION
OF
NUTRIENTS
PREPARED BY: TINA T. LUMANAG, RN,MN
CLINICAL INSTRUCTRESS
MACRONUTRIENTS
1. CARBOHYDRATES
2. PROTEIN
3. FATS
 four primary functions of carbohydrates in the
body are :
 to provide energy
 store energy
 build macromolecules
 and spare protein and fat for other uses
break down into glucose,
which is the simplest form of
carbohydrate which is the
body's primary source of
energy.
Function
There are five primary functions of
carbohydrates in the human body;
1. Energy production
2. Energy storage
3. Building macromolecules
4. Sparing protein
5. Assisting in lipid metabolism.
Food sources
 Dairy: Milk, yogurt, and ice cream.
 Fruit: Whole fruit and fruit juice.
 Grains: Bread, rice, crackers, and cereal.
 Legumes: Beans and other plant-based
proteins.
 Starchy Vegetables: Potatoes and corn.
Sugary Sweets: Soda, candy, cookies, and
other desserts. Limit these!
DEFICIENCIES:
1. A deficiency of carbohydrates can lead to ketosis,
excessive breakdown of protein, fatigue and a
decreased energy level as well as reduced fiber
intake.
 Ketosis comes with symptoms, including headaches,
a dry mouth and a fruity smell to the breath
2. It can also cause Hypoglycemia – Not
enough carbs means low blood sugar, which can lead
to hypoglycemia.
TOXICITIES
When the glycogen stores are full,
the body converts excess
carbohydrates into triglyceride
molecules and store them as fat.
These circumstances can lead to;
1. OBESITY
2. HYPERGLYCEMIA
PROTEIN
 A substance that has amino acids,
compounds and carbon, hydrogen,
oxygen, nitrogen and sometimes
sulfur and is found in many foods.
Function
1. Protein is necessary in building and repairing body
tissues.
2. Protein forms hormones needed to regulate body
processes.
3. Enzymes are proteins that bind to molecules to speed up
chemical reactions.
4. Antibodies are specialized protein configurations that
provide a specific immune defense against invaders.
5. Protein is broken down into amino acids during digestion
and provides four calories per gram which the body uses
as a source of energy.
FOOD SOURCES
Some sources of dietary protein include:
Lean meat, poultry and fish
Eggs
Dairy products like milk, yoghurt and cheese
Seeds and nuts
Beans and legumes (such as lentils and chickpeas)
Soy products like tofu
Some grain and cereal-based products are also
sources of protein, but are generally not as high in
protein as meat and meat alternative products.
Deficiencies
Kwashiorkor is a severe form of
malnutrition, caused by a deficiency
in dietary protein.
The extreme lack of protein causes
an osmotic imbalance in the gastro-
intestinal system causing swelling of
the gut diagnosed as an edema or
retention of water.
TOXICITIES
Protein toxicity occurs when
the body is unable to get rid of
the potentially toxic wastes that
are generated as a result
of protein metabolism, it may be
also caused by chronic kidney
disease.
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.
FUNCTION
1. The chief functions of fats are to supply
energy and transport fat-soluble
vitamins.
2. They also act both as a padding for vital
organs, particularly the kidneys,
3. They are also used as subcutaneous
tissue to help conserve body heat.
4. Stored as adipose (fatty) tissue to form a
reserve supply in time of need.
FOOD SOURCE
 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.
DEFICIENCIES
Too little fat in the diet may
lead to being underweight,
having insufficient padding
for the vital organs, and
lowered energy.
TOXICITY
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.
MICRONUTRIENTS
Classes of Micronutrients
1. Water-soluble vitamins
2. Fat-soluble vitamins
3. Macrominerals
4. Trace minerals.
WATER-SOLUBLE VITAMINS AND THEIR FUNCTIONS
WATER-SOLUBLE VITAMINS THEIR FUNCTIONS
Vitamin B1 (thiamine) Helps convert nutrients into energy.
Vitamin B2 (riboflavin) Necessary for energy production, cell

function and fat metabolism.
Vitamin B3 (niacin) Drives the production of energy from

food.
Vitamin B5 (pantothenic acid) Necessary for fatty acid synthesis.
Vitamin B6 (pyridoxine) Helps your body release sugar from stored

carbohydrates for energy and create red
blood cells.
WATER-SOLUBLE VITAMINS AND THEIR FUNCTIONS
WATER-SOLUBLE THEIR FUNCTIONS
VITAMINS
Vitamin B7 (biotin) Plays a role in the metabolism of fatty acids,
amino acids and glucose.
Vitamin B9 (folate) Important for proper cell division.
Vitamin B12 (cobalamin) Necessary for red blood cell formation and proper
nervous system and brain function.
Vitamin C (ascorbic acid) Required for the creation of neurotransmitters and

collagen, the main protein in your skin.
Nutrient FOOD Sources
Vitamin B1 (thiamine) SOURCES
Whole grains, meat, fish
Vitamin B2 (riboflavin)
Organ meats, eggs, milk
Vitamin B3 (niacin) Meat, salmon, leafy greens, beans
Vitamin B5 (pantothenic acid) Organ meats, mushrooms, tuna, avocado
Vitamin B6 (pyridoxine) Fish, milk, carrots, potatoes

Vitamin B7 (biotin) Eggs, almonds, spinach, sweet potatoes
Vitamin B9 (folate) Beef, liver, black-eyed peas, spinach, asparagus
Vitamin B12 (cobalamin) Clams, fish, meat

Vitamin C (ascorbic acid) Citrus fruits, bell peppers, Brussels sprouts
Fat-Soluble Vitamins
FAT SOLUBLE VITAMINS AND THEIR FUNCTION
FAT SOLUBLE THEIR FUNCTIONS
VITAMINS
Vitamin A Necessary for proper vision and organ
function
Vitamin D Promotes proper immune function and

assists in calcium absorption and bone
growth
Vitamin E Assists immune function and acts as an
antioxidant that protects cells from
damage
Vitamin K Required for blood clotting and proper
SOURCES
Nutrient Sources
Retinol (liver, dairy, fish), carotenoids (sweet potatoes,

Vitamin A
carrots, spinach)
Vitamin D Sunlight, fish oil, milk
Vitamin E Sunflower seeds, wheat germ, almonds
Vitamin K Leafy greens, soybeans, pumpkin

MACROMINERAL
S
 Needed in larger amounts
than trace minerals in order
to perform their specific
roles in the body.
Macrominerals and their functions
Macrominerals Their functions
Calcium Necessary for proper structure and function of bones and
teeth. Assists in muscle function and blood vessel
contraction
Phosphorus Part of bone and cell membrane structure
Magnesium Assists with over 300 enzyme reactions, including regulation
of blood pressure
Sodium Electrolyte that aids fluid balance and maintenance of blood
pressure
Chloride Often found in combination with sodium. Helps maintain
fluid balance and is used to make digestive juices
Potassium Electrolyte that maintains fluid status in cells and helps with
nerve transmission and muscle function
Sulfur Part of every living tissue and contained in the amino acids
FOOD
Nutrient
SOURCES Sources
Calcium Milk products, leafy greens, broccoli
Phosphorus Salmon, yogurt, turkey
Magnesium Almonds, cashews, black beans
Sodium Salt, processed foods, canned soup
Chloride
Seaweed, salt, celery
Potassium Lentils, acorn squash, bananas
Sulfur Garlic, onions, Brussels sprouts, eggs, mineral water

TRACE MINERALS
 Needed in smaller amounts
than macrominerals but still
enable important functions
in your body.
TRACE MINERALS AND THEIR FUNCTIONS
TRACE MINERALS THEIR FUNCTIONS

Iron Helps provide oxygen to muscles and assists in the creation
of certain hormones
Manganese Assists in carbohydrate, amino acid and cholesterol
metabolism
Copper Required for connective tissue formation, as well as normal
brain and nervous system function
Zinc Necessary for normal growth, immune function and wound
healing
Iodine Assists in thyroid regulation
Fluoride Necessary for the development of bones and teeth
Selenium Important for thyroid health, reproduction and defense
against oxidative damage
FOOD
Nutrient SOURCES Sources
Iron Oysters, white beans, spinach
Manganese Pineapple, pecans, peanuts
Copper Liver, crabs, cashews
Zinc Oysters, crab, chickpeas
Iodine Seaweed, cod, yogurt
Fluoride Fruit juice, water, crab
Selenium Brazil nuts, sardines, ham
END

WEEK 3 Classification of Nutrients Nutrition

Uploaded by

Copyright:

Available Formats

WEEK 3 Classification of Nutrients Nutrition

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

WEEK 3 Classification of Nutrients Nutrition

Uploaded by

Copyright:

Available Formats

CLASSIFICATION

Vitamin B2 (riboflavin) Necessary for energy production, cell

Vitamin B3 (niacin) Drives the production of energy from

Vitamin B5 (pantothenic acid) Necessary for fatty acid synthesis.

Vitamin B6 (pyridoxine) Helps your body release sugar from stored

Vitamin B9 (folate) Important for proper cell division.

Vitamin C (ascorbic acid) Required for the creation of neurotransmitters and

Vitamin B3 (niacin) Meat, salmon, leafy greens, beans

Vitamin B5 (pantothenic acid) Organ meats, mushrooms, tuna, avocado

Vitamin B6 (pyridoxine) Fish, milk, carrots, potatoes

Vitamin B9 (folate) Beef, liver, black-eyed peas, spinach, asparagus

Vitamin B12 (cobalamin) Clams, fish, meat

Vitamin D Promotes proper immune function and

Retinol (liver, dairy, fish), carotenoids (sweet potatoes,

Vitamin D Sunlight, fish oil, milk

Vitamin E Sunflower seeds, wheat germ, almonds

Vitamin K Leafy greens, soybeans, pumpkin

Potassium Lentils, acorn squash, bananas

Sulfur Garlic, onions, Brussels sprouts, eggs, mineral water

TRACE MINERALS THEIR FUNCTIONS

You might also like