INTRODUCTION

INTRODUCTIONHEALTH : State of complete physical, mental and social well-being and not merely the absence of disease or infirmity.

NUTRITION : Talking about the science and the process of food which is consumed.As a science : The study of the nutrients and their substances enclose the action, interaction and balance in relationship to health and disease and must be concerned with social, economic, cultural and psychological implication of food and hearing. As a process: The study of how the food ingestes, digestes, absorbes, transportes and utilizes and disposes the end product.

NUTRIENTS: The constituent in food that must be supplied to the body in suitable amounts ; include proteins, fats, carbohydrates, minerals, vitamin, water and oxygen.

NUTRITIONAL STATUS

The conditions of health of the individual which is influenced by utilization of nutrients. It is determined by the medical and dietary history through physical examinations and laboratory investigation.

NUTRITIONAL CARE

The application of the science and art of human nutrition in helping people select and obtain foods for the primary purpose of nourishing their bodies in health or disease throughout the life cycle.

NUTRITIONAL CONDITION

Good nutrition : the quality of nutrition in which the essential correct amounts and balance of nutrients to promote the highest level of physical and mental health.

Quality : the terms of good, adequate and optimum.

ACHIEVEMENT

To achieve a good nutrition requires :

1. applications of agricultural science and technology.

2. food processing

3. food avaibility

4. governemental controls

5. economic condition of the people

6. educational programmes

7. efficients use of foodMALNUTRITION

An impairment of health resulting from a deficiency, excess or imbalance of nutrients ; include under nutrition and over nutrition.

FOOD METABOLISM

1. ingestion - - - intake of food

2. digestion - - - preparing food for the body

3. absorption - - - g.i tract into circulation

4. transportation - - - circulation system

5. respiration - - - oxygen supply6. utilization - - - in body metabolism

7. excretion - - - undigested food and body wastes

FAT

Fat, Oil, Lipid- palatable foods

- 50-60 % consumed

- total digestion

- no limitation intake

- source of energy

Characteristics

- natural : - saturated

- unsaturated fatty acid

- physical: SFA solid in room temp

UFA liquid in room temp

- heating : in T----------rancid

in T---------- burnt

( acrolein )- chemistry : - hydrogenation

- emulsification

- safonication

- soluable in alcohol

Composition: carbon, hydrogen, oxygen

Classification : - simple lipid

- triglyceride

- wax

- compound lipid

- phospholipid (P)

- lipoprotein (N)

- derived lipid ; glycerol, sterol, carotenoid-fat soluble vit.

Fat ------------ SFA (animal) --------palmitic acid

--------stearic acid

------------ UFA (plant)--------monoethenoid FA

-------- polyethenoid -- FA

ess.FA-- linoleic acid

-- linoleic ac.

Body Fat : - insulation and padding

- body former

- protector

- lubricants

- metabolism

Digestion -- stomach ----------------- emulsification

-- duodenum -----------------panc. J, bile.s

emulsification

hydrolization

emulsion

yeyunum----------------- micelles

absorption

chylomicron --------lymph ves

portal v

liver

blood : lipoprotein

adipose tissue

triglycerides

cholesterol

Sources ----------------animal, plant

Fat Containing ------- veg.oil

100%

margarine82%

peanut

49%

chees

34%

limb

24%

egg

11%

poultry

4%

milk

4%

CARBOHYDATES

Carbohydrates are called simple sugars. In the structural part of plant in the form of cellulose contains starches and sugars. Starches can be hydroysed to simple sugars by the action of digestive enzymes.

Classification - monosacharides (simple sugars)

- disaccharides

(double sugars)

- polysaccharides(long chain molecules of simple sugars)

- Monosacharides : simple sugars contains 3-7 carbon atoms hexoses are of dietary importance pentoses and another derivatives of monosacharides are of physiologic importance and need not be present in the diet.

Hexoses ; glucose

galactose

mannose

fructose

glucose : grape sugar

corn sugar

less sweet, water soluable, source of energy

fructose : fruit sugar

from fruits, honey, vegetables

more sweet

pentose : ribose,xylose,arabinose

from body metabolism Disacharides

double molecules of glucose

acid hydrolysed ---- glucose

Sucrose : cane sugar, beet sugar

table sugar

soluable

crystal

lactose : milk sugar

less sweet

maltose : malt sugar

(malting and fermentation of grain)

starch hydrolyzation

beveragesPolysacharide

Starch --------amylase

amylopectin

cellulose (wood polyphenol)

cellulose, hemicellulose, lignin

glycogen, inulin, pectin, seaweed polysach, chitin

digestion ; mouth ---- ptyalin (starch splitting enzyme)

stomach ----to be more simplied

intestine ----poly---di----- monosach

mucosal layer absorbedportal

vein----- liver

undigestible polysach -------bulk of the feces ----- excretedSource------staple foodProtein --90% organic component

berzelius; protein = take

the first place

N bearing substance

Composition : C50%

O20%

N16%

H7%

S3%

The small unit of molecular structure of protein called amino acid

Blood plasm 7%

Brain tissue 8%

Musc.Tissue 20%Fuction : -- growth and dev

regulator

maintenance

defence

energy

Structure; protein consist of chain of amino acids joined to each other and also to any other chemical groups (carboxyl, etc) by the peptide lingkages)

Classification; natural AA - aliphatic

- arithmatic

- S contain

- heterocyclic

Acidic AA

Basic AA

Physical and Chemical Properties

1. Simple protein

hydrolyses by acids/alkalis ---- simple AA and derivates

2. Conjugated protein

simple protein combined with a non protein substances (lipoprotein, nucleo protein, etc)

3. Derived protein

substances resulting from the simple and conjugated protein

Essential Amino Acid

Lysine, leucine, isoleucine, valine, threonine, methionine, phenylalanine, trytophane

Histidine, arginine ---- growth

Complete Protein (costrating, growing, maintaining body tissues)

Partially Complete Protein

Incomplete Protein

Soluable Protein (free protein)

Insoluable Protein (organic structure)

Characteristics ------- Acid hydrolysis

Basic hydrolysis

Enzymatic hydrolysis

Total AA

Denaturation -------by physical / chemical influences

-------proteolytic enzyme

Protein Balance -------inbalance compos, dysbalance and

Toxicity REQUIREMENT Quantity men

1-2 g/kg.bw/day

Women1-1.5 g/kg.bw/day

Pregn+6 g/day

Lact +10-15g/day

Quality- sufficient amount of AA contents

N contents

Condition ; age, sex, activitySource ; animal, plant, inconventional

Digestion Physical

Chemical

Enzyme

Amino Acid

Stomach --- pepsinAcid hydrolysis

Polypep ------simplified to small group of peptide

Intestine --- trypsin

Alkalic hydrolysi

Dypeptide monopeptide

--------------- absorbed

less trypsin ---undigested fiber

N organic

+ colon bacterie

(putrefaction)

after 3 hrs ----the digestion is nearly complete

Protein deficiency

Usually combine with calorie

Adult : protein calorie malnutrition

Children :--- marasmus

--- kwashiorkorMINERAL

Elements resulted from the burning animals or plant tissue which are usually designated as ash.Almost 4% of body weight is made up of the elements.

Present in organic and inorganic compounds. Metabolic rules ; builders, activators, regulators, transmitters and controllers.

Grouping :

A. 1. major minerals

Ca, Mg, Na, K, P, S, CL.

2. minor minerals

Fe, Cu, I, Mn, Mo, Co, Zn.

3. trace elements

F, Al, Br, Se, Si, Cd, Cr, V, Sr, Ni.

B. 1. major elemets

2. minor elements (micronutrients)

MICRONUTRIENTS

Minor minerals

Trace elements

Estimate amounts Fe0,004% BW

Mn0,0003% BW

Cu0,00015% BW

I0,00004% BW

no estimate amounts

1. essentials for body fuctions (Co, Se, Zn)

2. probably essentials (Cr, F, Mo)

3. no known fuction (Al, As, Ba, Bo, Br, Cd, Le, Ni, Si, Sr, V)

Minerals deficiency : -- excessive needs

-- body lost

-- less suplly

IRON (Fe)Distributing:Male50 mg/kg.Bw

Female35 mg/kg.Bw

70-80 % Functional

80 % in Hb

20 % in myoglobin and iron containing

enzymes.

20 % Storage ( Ferifin,hemosidenin)

In liver, spleen, bone marrow

Plasma:Iron + globulin

transferin ( slidesophylin)

Plasma Fe:Male 50-180 mcg %

Female 40-135 mcg %

Functioning:- oxygen carrier

Metabolism:Iron tranferin Iron balancing in

Irythroporesis

So, Vulnerables need more Fe

Animal ( Fe 10 30 %)

Vegetable ( Fe 10 20 %)

Absorbed

Transportation and utilization

:

Depend on:

1. Fe absorption

2. Release from body reserve

3. Release from Hb breakdown

Heme

Heme

Heme

+ Globin

Hemoglobin

Heme

(basic protein)

Heme molicule consist of protoporphyrin with reduced iron in its centerExeretion Fe ;0,1 mgUrine

(daily)

0,3 0,5 mgIntest tract

Daily allowances

:

1. Replacement of daily loses

2. Blood volume (growth)

3. Replacement of menstrual period

4. Fetal growth

5. Replacement of body loses in any causes

Food sources:

Liver

Organ meats

Dry fruit

Legumes

Shell fish

Molases

IODINE (I)

Distribution and function

body iodine (25 50 mg) in thyroid gloud

Iodine thyroglobulin constituent

Thyroid hormon

Regulate:

Cells oxidation:

Fisical & mental growth

Nervous & muscles tissue function

Circulatory activity General metabolism

Metabolism:

Iodine organic

ingested to inorganic

Iodine inorganic

absorbed

Keeps the balance to the level of circularing thyroid hormon

Transport

:

Free iodine

Protein binding iodine (PBI)

PBIsensitivelevel of thyroid activity

Which is controlled by thyroid stimulating hormon (TSH) . pituitary

In low blood thyroglobulin level;

TSH

Thyroid activity

Withdrows circular iodine oxidizer iodine

Thyrosin:

Diiodotyreosin

Triiodotyrosin

Thyroxin

Thyroxin is iodine containing protein

Thyroglobulin complex

Daily allowances:

Male:140 mcg

Female:100 mcg

In preg/lact 125 150 mcg.

Sources:

Sea foods

Vegetables

Meats

Eggs

Cereals

Fruits

Deficiency:

Low intake:

Endemic griter (mild)

Cretinism (severe)

(Cougenital ) Thyrotoxicosis

Cancer

Goitrogens: Peanuts (red skin)

Seeds of cowlyflower, cabbage, etc. (in activated by cooking)

COPPER(Cu) Hb formation

Distributed in all body tissues

Highest conc:in lives, brain

In blood plasma:

95 % Cu + protein=ceruloplasminFunction:

Hb fromation

Melanin pigment formation

Integrity of myelin sheath

Phospholipid synthesis

Bone development

enzymes constituents

allowances:

adults:2 mgCu/day

Childs:0,08mg Cu/day

Sources:

Meats

Shellfish

Cereals

Legumes

Nuts

FLOURINE (F)As a calcium salt in teeth and bones

Mottling teeth

:

Dull colours

Unglazed

Excess intake F:severe : stained and dark brown

Low intaken F

:enamel and osteoporosis : tooth decay

Sources:Food and water contents ;

Milk

Eggs

Fish

Reg:0,3 - 0,5 mg/day

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