1. Intro of Nutritional Biochemistry.pptx

Nutrition role in human body

1. NUTRITIONAL BIOCHEMISTRY BIOCHEM-405 3(3-0)

2. Course Contents ( Theory) Introduction to nutritional biochemistry, Recommended dietary intake and energy levels, Protein Energy malnutrition and its Global scenario, Protein Energy malnutrition, Factors affecting food nutrition, Water and electrolytes : functions, regulation in body, Nutritionally important macromolecules , Micro-molecules (requirements and roles in health), Dietary proteins, Biochemistry of dietary fiber, Sweeteners and their biochemical effects, Nitrogen Economy , Pre-and probiotics , Micronutrients (vitamins, minerals and selected bioactive nutrients), Nutritional assessment methodologies, Nutrient and dietary deficiency disorders , Nutritional therapeutics , sources and dose, Nutrient-nutrient and drug-nutrient interactions, Nutrigenomics.  

3. Functions Essential to Life Ability to grow and reproduce (making more of themselves) Find and use food — metabolism (transform food to energy and raw materials) Maintain structural integrity and repair Genetic intelligence Discard waste Sense and respond to stimuli, communication Adapt to the environment Movement

4. Introduction to Nutritional Biochemistry Nutritional biochemistry   is a sub discipline that is made up of the basic knowledge, concepts, and methodology related to the chemical properties of nutrients and other  nutritional  constituents and to their  biochemical , metabolic, physiological, and epigenetic functions. Epigenetics  allows the muscle cell to turn “on” genes to make proteins important for its job and turn “off” genes important for a nerve cell's job. Your epigenetics change throughout your life. Your epigenetics at birth is not the same as your epigenetics during childhood or adulthood.

5. “The process of providing or obtaining the food necessary for health and growth.” Nutrients are the substances found in food which drive biological activity and are essential for the human body. They are categorized as: proteins, fats, carbohydrates (sugars, dietary fiber), vitamins, and minerals, and perform the following vital functions . 1. Building all parts of the body such as muscle, bone, teeth, and blood 2. Producing energy (power and heat) 3. Keeping the body in good working order N utrition

6. How do we relate the role of biochemistry in Nutrition?? The history of biochemistry actually started with nutrition. The first biochemists explored vitamins and how they worked, and what kind of deficiencies you’d see if someone lacked those particular nutrients. Basically, they observed certain disease states, like pellagra or rickets and were able to link to lack of certain foods. Chemists would then isolate various chemicals from the food to learn what the missing ingredient was. Only years later when technology evolved could biochemists discover that it was vitamin C in the limes that reversed the disease. Scientists felt that if we understood the chemistry of the body (biochemistry) and what wasn’t working, we could fix anything. In other words, it was better living through chemistry, just plug in the missing or ‘broken’ molecule and illnesses would be fixed.

7. WHY DO WE NEED TO STUDY Nutritional biochemistry ???? It will provide knowledge upon which nutrition-based  public health   interventions are designed and implemented.  Many common diseases and disabilities afflicting human populations in both developing and developed countries result from general malnutrition, deficiencies of specific nutrients, or overnutrition. Inadequate diets or poor dietary habits are associated with increased risk for morbidity ( the rate of disease in a population) and mortality, including  birth defects , diabetes, cardiovascular disease, obesity, and certain cancers.  Specific nutrients, food components, or metabolites , singularly or in combination, can contribute to risk for disease or, alternatively, can be protective by preventing disease. 

8. Core Knowledge that Defines Nutritional Biochemistry cont.. Structure and function of nutrients and other dietary constituents Chemical structure and metabolic functions of essential and nonessential nutrients Physiological and biochemical basis for nutrient requirements A bsorption and transport of nutrients Integration, coordination, and regulation of macro-and micronutrient metabolism Regulation of nutrient metabolism and nutritional needs by hormones and growth factors Food sources of nutrients and factors affecting nutrient bioavailability

9. Core Knowledge that Defines Nutritional Biochemistry Effect of food processing and handling on nutrient content and bioavailability Nutritional toxicology — upper limits of intake; nutrient – nutrient and drug – nutrient interactions Food Guide Pyramid Nutrient supplements — risks/benefits, life stage, bioavailability Molecular markers of nutrient intake — gene arrays and analytical chips Nutrition and disease Impact of disease and genetics on nutrient function and requirements Genetic basis of inherited metabolic disease

10. Categories of nutrition: Ideal Nutrition A healthy nutrition is the one that helps maintain or improve overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients, micronutrients, and adequate calories. Under Nutrition is usually thought of as a deficiency primarily of calories (that is, overall food consumption).  Deficiencies of vitamins  and  deficiencies of minerals   are usually considered separate disorders. However, when calories are deficient, vitamins and minerals are likely to be also. Undernutrition, which is often used interchangeably with malnutrition, is actually a type of malnutrition. Malnutrition   is an imbalance between the nutrients the body needs and the nutrients it gets. Thus, malnutrition also includes overnutrition (consumption of too many calories or too much of any specific nutrient—protein, fat, vitamin, mineral, or other dietary supplement), as well as undernutrition.

11. Difference between diet and Nutrition Nutrition  refers to “the act or process of nourishing or being nourished”.   To be nourished, to have good nutrition, means getting appropriate amounts of nutrients (i.e., protein, fat, carbohydrates, vitamins, minerals, and water).  Diet  refers to the food and drinks one regularly consumes. The  calorie  is a  unit of energy  defined as “the amount of heat needed to raise a quantity of water by one degree of temperature.” For historical reasons, two main definitions of  calorie  are in wide use. The  small calorie  or  gram calorie  (usually denoted  cal ) is the amount of heat energy needed to raise the temperature of one  gram  of water by one degree  Celsius  (or one  kelvin ). The  large Calorie ,  food calorie , or  kilocalorie  ( Cal ,  calorie  or  kcal ), most widely used in  nutrition , is the amount of heat needed to cause the same increase in one  kilogram  of water. Thus, 1 kilocalorie (kcal) = 1000 calories ( cal ). By convention in  food science , the large calorie is commonly called  Calorie  (with a capital C by some authors to distinguish from the smaller unit).

12. Recommended Dietary Allowances   (RDAs) “These are the levels of intake of essential nutrients that, based on scientific knowledge, are judged by the Food and Nutrition Board to be adequate to meet the known nutrient needs of practically all healthy persons.” The Recommended Dietary Allowance (RDA) for protein is a modest 0.8 grams of protein per kilogram of body weight. Why is RDA important? The Recommended Dietary Allowance (RDA) is the value to be used in guiding healthy individuals to achieve adequate nutrient intake. It is a goal for average intake over time; day-to-day variation is to be expected. RDAs are set separately for specified life stage groups and sometimes they differ for males and females.

13. Micronutrients and Macronutrients Macronutrients: Macros are macronutrients. Your body needs these nutrients in larger amounts in order to function properly as macro means large. In addition, all of these nutrients provide your body with energy measured in the form of calories or kcals. There are three types of macronutrients: carbohydrates, proteins, and fats . Carbohydrates contain 4 kcal per gram Proteins contain 4 kcal per gram Fats contain 9 kcal per gram  (this is roughly double the amount found in the other two macros)

14. Micronutrients and Macronutrients Micronutrients: are  essential elements  required by  organisms  in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. Micronutrient requirements differ between organisms; for example, humans and other animals require numerous  vitamins  and  dietary minerals , whereas plants require specific minerals. For  human nutrition , micronutrient requirements are in amounts generally less than 100  milligrams  per day, whereas  macronutrients  are required in gram quantities daily.

15. E nergy Production in body We capture energy present in carbon-carbon bond present in the macronutrients. The human body uses three types of molecules to yield the necessary energy to drive  ATP  synthesis: fats, proteins, and carbohydrates. Mitochondria are the main site for  ATP  synthesis in mammals, although some  ATP  is also synthesized in the cytoplasm.

16. Energy producing Nutrients: Carbohydrates provides 4 Calories per gram Proteins provides 4 Calories per gram Fat provides 9 Calories per gram

17. Non-Calorie Nutrients What does Non-Calorie Nutrients mean? No ability to generate ATP No Calorie value Some none calorie nutrients can be essential for the body Physiological failure or death occurs if the nutrient is withheld from the diet

18. Characteristics of a sound diet Calorie Control : An appropriate number of Calories are eaten to maintain a healthy body weight. Adequacy : Essential nutrients, fiber, and energy (Calories) are present in the diet. Balance : Food types complement one another in the diet. Not any one nutrient or food type is overbearing. Moderation : The diet does not contain an excess of unwanted substances. Variety : Different foods are used for the same purpose in the diet

19. Diet Results Result of a sound diet: Health: The state of complete physical, mental and social well-being. Result of a poor diet: Malnutrition: Impairment of health resulting from deficiency, toxicity or imbalance of nutrient intake or body utilization ( including over-nutrition and under-nutrition).

20. Nutrient Density The basic  concept of nutrient density  is “the amount of  nutrients  you get for the calories consumed.” T he  nutrient density  is expressed in terms of the amount of a specific  nutrient  (in weight) per 1000 calories or joules, e.g., the  nutrient density  of iron in eggs is 13.6 mg/1000 Cal in comparison to 19.4 in meat and 150 in spinach.

21. Factors effecting food choices Personal preferences: The food likes and dislikes of an individuals. Availability: Food supply, geographical area, climate, soil. Economics: Social status and income. Social Factors: Family, friends, holidays, celebrations etc Cultural Traditions: Believes, values, customs. Advertisements: TV, radio, magazines, knowledge, etc

22. Diet is the collection of food consumed by an individual within a 24 hours period. Food nourishes the body, it contains nutrients that can be essential, nonessential, calorie, our non-calorie. Nutrition is the study of how food nourishes and affects body functions through the day and health over several years. The goal of eating should be to fuel and nourish the body optimally.