Nutrients and its classification .pptx

A healthy diet provides the body with essential nutrition: fluid, macronutrients such as protein, micronutrients such as vitamins, and adequate fiber and food energy. This presentation will help you to understand the nutrients their classification, nutritive value their daily requirement, and excessive and deficiency disorders

1. Nutrients and its classification Vipin Kumar Rathore Ph.D. Scholar Department of Yoga Science University of Patanjali , Haridwar, Uttarakhand , India

2. Introduction Nutrient (Food factor): The nutrients are molecular (chemical) substances in the food required by all living organisms to survive, grow, and reproduce. Nutrients are digested and then broken down into basic units to be used by the living organisms Dietetics: A practical application of principles of nutrition; it includes planning of meals for the well and the sick.

3. Dietary Goals Ensure adequate nutritional status for pregnant & lactating women Maintenance of a state of positive health & optimal performance in populations at large by maintaining ideal body weight. Improvement of birth weights & promotion of growth of infants, children & adolescents to achieve their full genetic potential. Achievement of adequacy in all nutrients & prevention of deficiency diseases. Prevention of chronic diet-related disorders. Maintenance of the health of elderly & increase the life expectancy.

4. Classification of Food

5. Type of Nutrients Our food constitutes hundreds of nutrients. These are mainly grouped into two types namely- (1) Macronutrients, and (2) Micronutrients Both nutrients are needed and equally help in maintaining better health. Each nutrient has important role in our body, but in a differently all manner.

6. Carbohydrates Carbohydrates are found in a wide variety of foods. Carbohydrates are treated as the body’s major source of energy. Its unit of measurement is kilo calories. The foods like cereals, wheat, rice, bajra , maize, pulses, rajma , channa , potatoes, sweet potatoes, sugar, jaggery etc. are rich source of carbohydrates. We need to have about 45 to 65 percent of total calories from carbohydrates.

7. Fats Fat acts as an insulator for our body and allows us to maintain our body temperature Fat helps us to protect our internal organs by acting as a cushion to the organs. The fats are composed of fatty acids and its nature depends on the type of fatty acids. There are two types of fatty acids. One is saturated and the second one is unsaturated. Solid fats comprise saturated fatty acids. Unsaturated fatty acids are found in oil like products. It is recommended to take 20 to 35 percent of calories through fats.

8. Proteins Proteins help to build, maintain and repair the muscles and other body tissues. Proteins are composed of amino acids which is the smaller units. This amino acid is classified into “essential amino acids” and “non-essential amino acids” and their count is altogether 22. Out of which 8 amino acids, our body cannot yield are known as essential amino acids and they should be provided through the food. Rest of the 14, our body produces. They are known as non-essential amino acids. All dairy products, poultry, meat, fish, eggs, pulses, cereals, soybeans, nuts and oilseeds, groundnuts, etc. are rich source of proteins. It is suggested to consume 10-15% of total calories.

9. Calorie A calorie is the quantity of heat required to raise the temperature of 1gram (g) of water to 1 degree Celsius (°C). A kilocalorie is the amount of heat required to raise the temperature of 1000g of water to 1°C . The energy yielded per gram by Macronutrients is as follows : 1 g Carbohydrate = 4 Calories (kcal) 1 g Fats = 9 Calories (kcal) 1 g Protein = 4 Calories (kcal)

10. Micronutrients Apart from the carbohydrates, proteins and fats, other important nutrients which we get from foods comprise vitamins and minerals. They are called micronutrients . These micronutrients are needed in very small amount. Both macronutrients and micronutrients are essential, but if we are not taking these micronutrients in required amounts, it may cause deficiency leading to several diseases.

11. Vitamins Vitamins are present in our body in small quantity, however vitamins play significant roles in different chemical processes occurring in the body. Vitamins are responsible for the metabolism of carbohydrate, protein and fat. There are total 13 vitamins, categorized into two types:

12. Minerals Minerals are also important for our body like vitamins. They comprise a small quantity of the total body tissue. These are required for lots of vigorous processes in the body as well as for proper growth and development of the body.

13. Water Water is a major nutritional component. About two-third of our weight is water. It is available in all the cells. Water helps to regulate our body temperature and it also lubricates the joints and protects the organs and tissues from shocks. Water also helps in digestion, absorption and acts as a carrier to transport important substances. For example, oxygen in the whole body. On a regular basis, we need to have 6 to 8 glasses of water per day

14. Carbohydrate Introduction Main source of energy : a) for mental b) physical function. Carbon : Hydrogen : Oxygen (1 2 1) (C n H 2 O n ) Ratio between H and C is 2:1 that's why it is known as Hydrate of carbon so it is called carbohydrate.

15. Plant source is the main source of carbohydrates Made through Photosynthesis process

16. Daily Requirement: 100gm/day

17. Classification of Carbohydrates

18. Monosaccharide's Glucose present in one unit, known as ‘simple sugar’. Carbon-6 (C6)- Hexose sugar Water soluble, sweet in nature This carbohydrate’s can’t be divided into parts during digestion. Body absorb carbohydrates in this form (monosaccharide's)

19. Glucose Also known as : i) Blood sugar ii) Grape sugar iii) Corn sugar Level of glucose in blood : 80-120mg/100ml If glucose is more in blood then it store in the form of glycogen in: Liver and Muscles Sources of glucose : Honey

20. Fructose Also known as ‘fruit sugar’. More sweeter as compared to glucose and water soluble. All types of fruits are included.

21. Galactose Also known as ‘milk sugar’ Does not freely available Made up of after the digestion of disaccharides. Lactose glucose + galactose

22. Disaccharides 2 units of Monosaccharide's Disaccharides Breaking of disaccharides and polysaccharides releases H 2 Hydrolysis 1 Disaccharides 2 units/ molecule of monosaccharide Also known as double sugar digestion

23. Sucrose Also known as cane sugar and table sugar. Sucrose 2 molecule of monosaccharide's Glucose + Fructose Sources: Sugar cane and its product digestion / hydrolysis

24. Maltose Also known as Malt sugar Maltose Glucose + Glucose Sources: sprouts, cereals Used extensively in alcohol production.

25. Lactose Lactose is a sugar that is naturally found in milk and milk products, like cheese or ice cream. In lactose intolerance is a condition in which your small intestine cannot digest, or break down, all the lactose you eat or drink Lactose Glucose + Galactose

26. Polysaccharides 3 and more than 3 unit of monosacc . Slow in digestion/ some are indigestible due to their complex formation. Water insoluble. (C 6 H 10 O 5 ) n H 2 O free

27. Starch Polysaccharides are generally found in the form of starch in plants. Glucose chain : 4000-15000 Sources: root vegetables, pulses, all grains. Starch Maltose + Dextrin Uses Of Starch Bakery Products require starch for their elasticity, its examples would be cake and biscuit fillings. Starch are used in detergents digestion

28. Cellulose This is one of the most abundant organic substances that are present in the plant kingdom. It is one of the major constituents of the plant cells They are fibers Water insoluble Indigestible No nutrition value so known as Roughage. Functions: Helpful for the peristalsis movement (contraction of muscles in intestine region) Making food bulky and absorb the water

29. Glycogen Also called animal starch In an animal’s body the carbohydrates are stored in the form of glycogen liver (90-110g) Glucose glycogen Muscles (voluntary 400gm) If increased convert into fat and store in adipose tissue Sources: meat, fish, liver (animal) Glucose chain 5000-10,000 Insulin glucose glycogen Glucagon glycogen glucose

30. Importance Main energy supplier Carbohydrate main energy source in the form of glucose (1gm 4.1 Kcal energy) 55-65% energy carbohydrate Regulator of protein metabolism Main function of protein is growth and repair. If carbs is in less amount then protein gives energy

31. 3. Regulator of fat metabolism Carbohydrate fat metabolism is not occurs correctly Because during metabolism of carbs oxaloacetic acid is made, which is necessary for fat metabolism. carbs fat metabolism formation of keton body acidic in nature increases the level of acid in the blood acidosis

32. 4. Intestinal mobility: Cellulose increases peristalsis movement 5. Formation of vit . B complex and vit . K: Lactose /milk sugar formation of E-coli bacteria in intestine Helpful in the formation of vit . B and K. 6. Helpful for calcium absorption: In the adult, carbohydrates have been shown to facilitate the absorption of calcium. Lactose, the primary carbohydrate in human milk and most term infant formulas, has been shown to increase calcium transport in the adult, possibly by enhancing paracellular calcium absorption

33. 7. Regulate blood sugar level: Eating carbohydrates , the digestive system breaks down the digestible into sugar which enters the blood. As blood sugar levels rise the pancreas produces insulin (a hormone that prompts cells to absorb blood sugar for energy or storage) As cells absorb blood sugar, levels in the bloodstream begin to fall . When this happens, the pancreas start making glucagon (a hormone that signals the liver to start releasing stored sugar) This interplay of insulin and glucagon ensure that cells throughout the body, and especially in the brain, have a steady supply of blood sugar.

34. 8. Remove cholesterol level: Cellulose is helpful in remove cholesterol Most of these carbs also have a low-glycemic index. The positive effect on cholesterol might be partly due to the soluble fiber found in these foods . Healthy carbohydrates that lower cholesterol include oatmeal, beans, oranges, pears, strawberries, barley and grape nuts . 9. Converted to fat

35. Disorders Excessive disorder: Diabetes Obesity Dental decay Indigestion Deficiency disorder: Hypoglycemia Tremor Syncope Muscles spasm Loss of concentration Constipation

36. Protein Gerard mulder : First use the word protein in 1838 Protein comes from the Greek word proteios , meaning "primary" or "holding the first place. Proteins are known as the building blocks of life because they are the most abundant molecules present in the body and forms about 60% of the dry weight of cells. Most of the enzymes, regulatory and structural parts of the body are made up of proteins . As a result, they are essential for the growth and development of an individual.

37. Protein Structure The structure of a protein is mainly composed of long chains of amino acids. Amino acids are made up of an amino functional group (-NH2) and a carboxyl group (-COOH ). Made up of C, N, H, O Also known as Nitrogenous substance (S, Cu, I, P, Fe) also found in some protein

38. Types of amino acids

39. Protein types and functions