Nutrients classification

This ppt is about the different classifications used to describe nutrients

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 sufficient 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. 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 efficient 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 insufficient 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  reactions 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   often   called   the   “forgotten   nutrient.” 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 insufficient 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 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 Foodstuffs 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,spinach,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.