محاضراتأساسيات تغذية الانسان د جواد الوبر .pdf

تغذية عامة
Fundamental of Human Nutrition.
Dr. Gawad Alwabr, Yemen.

1. Basic Nutrition
Dr. Gawad Alwabr


Ass. Prof. of Public Health & Environmental Safety


Part I
1 General Nutrition Dr Gawad Alwabr

2. Definitions
Nutrition:
It is the science of food and its relationship to health. It
is the provision of the cells and organisms with the
materials (in the form of food) necessary to support life.
وه دٌوزت اٌلاخلا تانئاكلاو ةٌحلا داوملاب (ًف لكش داوم ةٌئاذغ) ةمزلالا معدل ةاٌحلا.
Nutrients:
They are elements in food (food factor) that are required
for the growth, repair, and regulation of body processes,
مٌظنت تاٌلمع such as carbohydrates, fats, protein, vitamins,
minerals and water.


2 General Nutrition Dr Gawad Alwabr

3. Definitions
Nutrients:
Substancesداوملا that we must have in our diets
in order for our cells to function properly.
There are six types of nutrients:
Proteins
Carbohydrates
Lipids
Vitamins
Minerals
Water
3 General Nutrition Dr Gawad Alwabr

4. Definitions


Dietetics: مظنلا ةٌئاذغلا
is the practical applications of the principles of nutrition
“meals planning in health and disease conditions”.
ًه تاقٌبطتلا ةٌلمعلا ئدابمل ةٌذغتلا "تابجو طٌطختلا ًف فورظ ةحصلا ضرملاو".
Balanced diet: عابتا ماظن ًئاذغ نزاوتم
Is the diet which provides the body with sufficient
amount of foodstuffs selected in proper proportions. It
should be free of toxic matter or infections.
وه ماظنلا ًئاذغلا يذلا دوزٌ مسجلا ةٌمك ةٌفاك نم داوملا ةٌئاذغلا ةراتخملا ًف بسنلا ةبسانملا. بجٌ نأ نوكت
ةٌلاخ نم داوملا ةماسلا وأ ةٌدعملا.
Good nutrition: ةٌذغتلا ةدٌجلا:
It is maintaining a nutritional status which enables
human body to grow, develop in a good quality.
ظافحلا ىلع ةلاحلا ةٌوذغتلا ًتلا نكمت مسج ناسنلإا ومنلاب روطتلاو ةدوجب ةدٌج.
4 General Nutrition Dr Gawad Alwabr

5. Classifications of Foods
Nutritive value Origin
Chemical
composition
Predominant
function
Animal
plant
Synthetic ًعانطصا
Protein
Carbohydrates
Fats
Minerals
Vitamins
Body building
Protective
Energy-yielding
Cereals/millets
Pulses لوقبلا
Vegetables
Nuts/oilseeds
Fruits
Animal
Fats/oils
Sugar
Spices
Miscellaneous
5 General Nutrition Dr Gawad Alwabr
ةدئاسلا ةفٌظولا
ةٌوذغت ةمٌق
بوبح /نخدلا

6. Classifications of Nutrients
About 50 different nutrients normally
supplied through the food we eat.
Macro-nutrients
Needed in grams
Main bulk of foods
Proteins, fats, CHO
Micro-nutrients
Needed in < grams
Trace elements
Minerals, vitamins

6 General Nutrition Dr Gawad Alwabr
ةٌئاذغلا داوملا نم ربكلأا ءزجلا
ةردانلا رصانعلا

7. Nutrients that
Provide Energy
Carbohydrates,
fats, and proteins
provide energy and
perform other
important functions.
We need energy for all
activities. When our
body uses
carbohydrates, fats,
and proteins, energy is
released: calories.
• A food Calorie is
actually a kilocalorie,
which is equal to 1000
calories. Calorie is useful
in comparing the energy
available from different
foods when we are
deciding what food to eat.
For example, a small
apple contains only 80
Calories, while a slice of
apple pie contains almost
350 Calories.
7 General Nutrition Dr Gawad Alwabr
ةٌئاذغلا تارعسلا
حافتلا ةرٌطف
ذفنٌ

8. Proteins
Contain C, O, H, but also lots of N
Used for structure in the body
Provide 4 kcal/g protein - not used much
for providing energy ةقاطلا رٌفوتل ارٌثك مدختست لا
Formed by the linking of amino acids
ضامحلأا نٌب طبرلا اهتلكش ًتلاةٌنٌملأا
Most people eat 2-3 times the necessary
protein in their diet
8 General Nutrition Dr Gawad Alwabr

9. Protein
Proteins are substances found in every cell. The body
needs proteins to build and repair all body tissues. Protein
is an important part of blood cells. Proteins are made up
of carbon, hydrogen, oxygen, and nitrogen atoms that are
formed into basic units called amino acids.
There are 20 different amino acids. Nine of them are
essential, and the other eleven amino acids can be
produced by the body.
Complete proteins Incomplete proteins
Legumes
9 General Nutrition Dr Gawad Alwabr
داوملا
تاٌلوقبلا

10. Carbohydrates
Composed mostly of C, H, and O
Major source of fuel for body- 4 kcal/g
Glucose is major energy component the
body uses مسجلا تامادختسلاا ةقاطلل ًسٌئر رصنع وه زوكولجلا
Can be in form of simple sugar
(sucrose, glucose), or in
polysaccharides (complex carbs) starch
Some complex carbs cannot be broken
down by human digestion- dietary fiber
10 General Nutrition Dr Gawad Alwabr
نم اهمظعم ًف فلأتت

11. Carbohydrates
Athletes are not the only people who need
carbohydrates. Everyone needs them.
Carbohydrates are the sugars and starches
found in foods. They are made up of carbon,
hydrogen, and oxygen.
There are two general types of carbohydrates:
simple and complex.

11 General Nutrition Dr Gawad Alwabr
نٌٌضاٌرلا

12. Simple Carbohydrates
Simple carbohydrates are the different forms of sugar,
which are easy for the body to process. These sugars are
fructose and glucose (found in fruits and vegetables,
lactose (found in milk), and sucrose (refined and
purified to produce table sugar). رركملا ىقنملاو جاتنلإ ركس ةدئاملا
The most important to the body is glucose – the form of
the sugar that goes directly to the bloodstream and
provides quick energy. All other sugars must be changed
into glucose by the body before the cells can use them.
The cells use glucose as their primary source of energy.
Glucose that is not needed immediately is converted by
body to glycogen, a form of starch stored in the muscles
and liver, or it is converted to and stored as body fat.

12 General Nutrition Dr Gawad Alwabr

13. Complex Carbohydrates
Starches are complex
carbohydrates that are
made up of many units of
glucose or other sugars,
which form long chains.
These chains must be
broken down by the body
into single units of glucose
before they can be used.
Starches take longer than
sugars to be broken down
into glucose. Starches
provide energy to the body
over longer periods than do
simple sugars. Breads,
cereals, pasta, and potatoes
contain starch.
Dietary Fiber is another
complex carbohydrate,
which comes from non-
digestible part of plants.
There two types of dietary
fiber: soluble and insoluble.
Soluble fiber combines with
waste and other substances
to assist in their removal
from the body. (Found in:
ةلاخن نافوشلا oat bran, beans,
apples, carrots, and other
vegetables). Insoluble fiber
absorbs water and helps to
ةبئاسلا provide needed bulk to
the diet. فاٌللأا رٌغ ةلباقلا نابوذلل صتمت
ءاملا دعاسٌو ىلع رٌفوت ةبئاسلا مزلالا ىلإ ماظنلا
ًئاذغلا.(Found in: whole grains
and the skins and seeds of
fruits and vegetables).

13
General Nutrition Dr Gawad Alwabr
ةنوركعم
نابوذلل لباق

14. Lipids
Mostly C and H, few O
Yield more energy- 9 kcal/g
Insoluble in water, but soluble in organic solvents
(benzene, ether)
Basic structure is 3 C glycerol molecule with fatty
acid attached to each C- triglyceride. (A
triglyceride or triacylglyceride) is an ester
derived from glycerol and three fatty acids
(tri- + glyceride))
Triglycerides are major form of fat in foods, and
key energy source for body
Saturated fats- ةعبشملا نوهدلاusually from animals,
solid at room temp.
Unsaturated fats- usually from plants, liquid at
room temp
14 General Nutrition Dr Gawad Alwabr

15. Fats (Lipids)
Fats are the nutrients that contains the most
concentrated form of energy. Fats are type of lipid.
Lipids are substances داومthat are somewhat similar
to carbohydrates, but they contain less oxygen and
they do not dissolve in water.
Fat is one of essential nutrients important for
properly body function. A small daily intake of fat is
required. One gram of fat provides more than
twice as much energy as one gram of carbohydrate
(9 kcal/g).
Fats are part of many body tissues and are
important as carriers of other nutrients, such as
vitamins. Fats also carry the flavor of foods –
making foods tastier, but consumption of fat
should be closely monitored. نكلو كلاهتسا نوهدلا ًغبنٌو اهتبقارم نع بثك.
15

16. Types of Fates
Saturated fats are
usually solid at room
temperature. They
contain maximum
number of hydrogen
atoms.
Tropical oils, ةٌئاوتسلاا توٌزلا
butter, and animal fats
tend to be high in
saturated fats.
A diet high in saturated
fats can lead to an
increased chance of heart
and blood vessel disease,
ةٌومدلا ةٌعولأا ضارمأ obesity, and
some types of cancer.
Unsaturated fats are
those fats that are liquid
at room temperature.
Olive oil and peanut oil
are called
monounsaturated fats
because they lack one
pair of hydrogen atoms.
رٌغ نوهدلا ىمستو ًنادوسلا لوفلا تٌزو نوتٌزلا تٌز
ةعبشملاةٌداحلاا نم دحاو جوز ىلإ رقتفت اهنلأتارذ
نٌجوردٌهلا
Fish oils and most
vegetables oils, such as
corn, soybean, and
sunflower oils, are called
polyunsaturated fats
because they lack two or
more pairs of hydrogen
atoms.

16 General Nutrition Dr Gawad Alwabr

17. Cholesterol
Eating foods high in fats, especially saturated fats may
increase the level of cholesterol (a waxy, fat-like substance
produced by body). لورتسلوكلا ةدام ،ةٌعمش لثم نوهدلا اهجتنٌ مسجلا.
Cholesterol is part of cell membranes and nerve tissues.
الورتسلوكل وه ءزج نم ةٌشغأ اٌلاخلا ةجسنلأاو ةٌبصعلا.
It is used by body to form vitamin D and other hormones. متٌ
همادختسا نم لبق مسجلا لٌكشتل نٌماتٌف د تانومرهلاو ىرخلأا.
It is found only in foods that come from animals, such as
butter, eggs, and meats.
It is not an essential nutrient because the body produces
cholesterol in liver.
As cholesterol levels in the body increase, the risk of heart
and artery diseases increase. رطخ ةباصلإا ضارمأب بلقلا نٌٌارشلاو دادزت
 Some of the cholesterol tends to be deposited on the walls
of the arteries, thereby reducing the flow of blood to the
cells supplied by those arteries. . ضعب نم لورتسٌلوكلا لٌمٌ ىلإ نأ بسرتٌ ىلع ناردج
،نٌٌارشلا امم للقٌ نم قفدت مدلا ىلإ اٌلاخلا ًتلا اهدوزت كلت نٌٌارشلا
17

18. Two Forms of Cholesterol
Cholesterol is transported in the blood in
two forms.
LDL (low density lipoprotein): is the “bad” form that
tends to deposit cholesterol on the walls of the
blood vessels. لٌمٌ ىلإ نأ بسرتٌ ىلع ناردج ةٌعولاا ةٌومدلا
HDL (high density lipoprotein): is the “good” form
that removes cholesterol from the cells and
brings it back to the liver and intestines to be
recycled or excreted. هدٌعٌو ىلإ دبكلا ءاعملأاو ةداعلإ اهرٌودت وأ زرفت.
Exercise has been proven to raise HDL, low-fat
diets lower LDL.
 دقو تبث نٌرمتلا ،عفرت تابجولاو ةٌئاذغلا ةلٌلق مسدلا لقأ.
18 General Nutrition Dr Gawad Alwabr
ةفاثكلا ضفخنم ًنهدلا نٌتوربلا

19. Nutrients that Regulate
Vitamins, minerals,
and water: are nutrients
that work with the energy-
providing nutrients to be sure
that the body functions
properly. رصانعلا ةٌئاذغلا ًتلا لمعت عم رصانعلا
ةٌئاذغلا ًتلا اندوزت ةقاطلاب دكأتلل نم نأ فئاظو مسجلا لكشب
حٌحص.
Water is the most vital
nutrient because it provides
the means for all other
nutrients to be carry
throughout the body. ءاملا وه
تاٌذغملا رثكلأا ةٌوٌح هنلأ رفوٌ ةلٌسو عٌمجل رصانعلا ةٌذغملا
ىرخلأا نأ لمحت ًف عٌمج ءاحنأ مسجلا.
Eating a variety of foods in
the right amounts is usually
all that is needed to get daily
supply of vitamins and
minerals.
Vitamins, minerals, and
water are not digested by
our body, and they do
not provide Calories.
Instead vitamins,
minerals, and water are
released from foods we
eat and are absorbed by
the body’s tissues. They
work with carbohydrates,
fats, and proteins to
promote growth and
regulate body processes.
19 General Nutrition Dr Gawad Alwabr
اضوع

20. Vitamins
Main function is to allow chemical
reactions to occur in body.
مسجلا ًف ثدحت ةٌئاٌمٌكلا تلاعافتلا حامسلل ًه ةٌسٌئرلا اهتفٌظو
Help release energy trapped in carbs,
lipids, and proteins ةقاطلا قلاطإ ةدعاسمهرصاحملا ًفتاردٌهوبركلا ،
تانٌتوربلاو ،نوهدلاو
Vitamins provide no usable energy for
the body however مسجلل مادختسلال ةلباق ةقاط تانٌماتٌفلا رفوت لا
13 vitamins divided into 2 groups:
Fat soluble- A, D, E, K
Water soluble- C and B vitamins
20 General Nutrition Dr Gawad Alwabr

21. Vitamins
Vitamins help build
bones and tissues,
and they also help
change carbohydrates
and fats into energy.
تانٌماتٌفلا دعاست ىلع ءانب ماظعلا ،ةجسنلأاو اهنأو
دعاست اضٌأ رٌٌغت تاردٌهوبركلا نوهدلاو ىلإ ةقاط.
Because the body
cannot make most
vitamins, they must
be supplied by the
foods we eat.
• Some diseases can
develop because of lack
of a particular vitamin. صقن
نٌماتٌف نٌعم.
• Vitamins: are
compounds found in
living things and are
needed in small amounts
for life and growth and to
prevent diseases. تانٌماتٌفلا ًه
تابكرم ةدوجوم ًف تانئاكلا ةٌحلا اهجاتحنو ًف تاٌمك
ةرٌغص ةاٌحلل ومنلاو ةٌاقولاو نم ضارملأا.
21 General Nutrition Dr Gawad Alwabr

22. Fat-soluble Vitamins - dissolve fat and can be
stored in the body.
Vitamin Sources Functions in
Body
Signs of
Toxicity
Signs of
deficiencyصقن
Vitamin
A
Orange, yellow, green
vegetables, liver, margarine,
and egg yolk
Maintains healthy
eyes, skin, bone
growth and tooth
development,
possible aid in
cancer protection
Nausea, ناٌثغ
vomiting, dry skin,
rashes, يدلجلا حفطلا
hair loss,
headache,fatigue
قاهرإ
Night blindness, eye-
infections, rough skin,
respiratory infections
Vitamin
D
Milk, eggs, liver, exposure
of skin to sun’s ultraviolet
rays
Promotes
absorption of
phosphorus and
calcium to build
and maintain
bones
Loss of appetite,
ةٌهش headache,
nausea, weakness,
calcification of سلكت
bone and soft
tissue
Rickets لافطلأا حاسك
(poor bone
development),
malformation of
teeth هوشت
Vitamin
E
Wheat germ, حمقلا نٌنج whole
grains, vegetable oils,
legumes, تاٌلوقبلا nuts,
تارسكملا dark green leafy
vegetables ةنكادلا ءارضخلا ةٌقرولا
Protects red
blood cells;
stabilizes cell
membranes رارقتسا
اٌلاخلا ةٌشغأ
General digestive
discomfort جاعزنلاا
ماعلا ًمضهلا
Rupture of red blood
cells, anemia, nerve
abnormalities اٌلاخ قزمت
مدلا رقفو ءارمحلا مدلا
ةٌبصعلا تاهوشتو
Vitamin
K
Green leafy vegetables,
liver, kale, بنرك cabbage;
بنركلا made in body by
intestinal bacteria اٌرٌتكبلا
ةٌوعملا
Assists in normal
clotting of blood
Anemia Slow clotting of blood,
hemorrhage especially
in newborns مدلا رثخت
ًف ةصاخو فٌزنو ،ءًطبلا
ةدلاولا ًثٌدح لافطلأا
22

23. Water-soluble Vitamins
Water-soluble vitamins dissolve in water.
Because water-soluble vitamins are not stored
by the body to any extent, ىدم foods reach in
these vitamins must be eaten more often than
foods with fat-soluble vitamins.
Fruits and vegetables are good source of
water soluble vitamins.
Water-soluble vitamins are: Thiamin (B1),
Riboflavin (B2), Niacin, Vitamin B6, Folacin (Folic
acid), Vitamin B12, Pantothenic acid, biotin,
Vitamin C (Ascorbic acid).
23 General Nutrition Dr Gawad Alwabr

24. Minerals
Inorganic compounds that exist as groups
of one or more of the same atoms ةٌوضعلا رٌغ تابكرملا
ةدوجوملاك سفن نم رثكأ وأ ةدحاول تاعومجمتارذلا
Include Na+, K+, Mg++, Ca++, Cl-,
Ca10(PO4)OH2
Critical for nervous system function,
maintaining electrolyte levels, water
balance, and skeletal system ةٌساسا ،ًبصعلا زاهجلا ةفٌظو لجأ نم
تاٌوتسم ىلع ظافحلاوتٌلورتكللإاًمظعلا لكٌهلا ماظنو ،ءاملا نزاوتو ،
24 General Nutrition Dr Gawad Alwabr

25. Minerals
Minerals: are simple substances found in the
environment that are essential to the body’s
functioning. نداعملا ًه داوم ةطٌسب تدجو ًف ةئٌبلا ربتعتو ةٌرورض ءادلأ مسجلا.
Minerals are used to regulate a wide range of body
processes, from bone formation to blood clotting,
and they are important for the body structure. مدختستو
نداعملا مٌظنتل ةعومجم ةعساو نم تاٌلمعلا ةٌوٌحلا ًف ،مسجلا نم نٌوكت ماظعلا رثختل ،مدلا اهنأو ةمهم لكٌهل مسجلا.
Most minerals are either quickly used or lost in waste
products, therefore we must eat mineral-rich foods
daily to replenish our supply. مظعم نداعملا امإ نأ مدختست ةعرسب وأ دقفت ًف ،تاٌافنلا
كلذل بجٌ انٌلع نأ لوانت ةمعطلأا ةٌنغلا نداعملاب اٌموٌ دٌدجتل دٌوزتلا اهب.
Iron is an exception – it tends to be kept and
recycled by the body, except when there is a blood
loss. دٌدحلا وه ءانثتسا - هنأ لٌمٌ ىلإ نأ ىقبت ةداعإو اهرٌودت نم لبق ،مسجلا لاإ امدنع نوكٌ كانه نادقف مدلا.
25 General Nutrition Dr Gawad Alwabr

26. Major Minerals: Calcium, Phosphorus,
Magnesium, Potassium, Sulfur, Sodium, and Chlorine
Calcium keeps the nervous system working well
and is needed for blood clotting. Osteoporosis is
disease caused by calcium deficiency. موٌسلاكلا ظفاحٌ ىلع زاهجلا
ًبصعلا لمعت لكشب ،دٌج كانهو ةجاح رثختل مدلا. ةشاشه ماظعلا وه ضرم مجان نع صقن موٌسلاكلا.
Sodium and potassium help regulate the passage
of fluids in and out of cells. موٌدوصلا موٌساتوبلاو ادعاسٌ مٌظنت رورم
لئاوسلا لخاد جراخو اٌلاخلا.
 Too much sodium in the diet may aggravate high
blood pressure or hypertension, increasing the
risk of heart attack, stroke or kidney disease.
رٌثكلا نم موٌدوصلا ًف ماظنلا ًئاذغلا دق مقافت عافترا طغض مدلا وأ عافترا طغض مدلا ةداٌزو رطخ ةباصلاا
تابونلاب ةٌبلقلا ةتكسلاو ةٌغامدلا وأ ضارمأ ىلكلا.
Table salt is one source of sodium in the diet. Most
sodium comes in food.
Deficiency of potassium can lead to muscle
weakness and abnormal heart beat. صقن موٌساتوبلا نكمٌ
نأ يدؤٌ ىلإ فعض تلاضعلا تابرضو بلقلا رٌغ هٌعٌبط .
26
General Nutrition Dr Gawad Alwabr
تٌربكلاو

27. Trace Minerals: Iron, Iodine, Manganese, Zinc,
Copper, and Fluorine.
The majority of the minerals needed for the body to function
are only required in very small, or trace amounts. ةٌبلاغلا ىمظعلا نم
نداعملا ةمزلالا مسجلل لمعٌل طقف ًف تاٌمك ةرٌغص ،ادج وأ رثأ.
Iron is a vital part of hemoglobin – a substance in red blood
cells that carries oxygen to all parts of the body. Insufficient
iron may cause anemia, (a disease in which the body has
either too few red blood cells or too little hemoglobin). As
result too little oxygen is carried to cells of the body.
 دٌدحلا وه ءزج يوٌح نم نٌبولجومٌهلا - ًهو ةدام ًف اٌلاخ مدلا ءارمحلا ًتلا لمحت نٌجسكولأا ىلإ عٌمج ءازجأ مسجلا.
دق ببسٌ دٌدحلا رٌغ فاك رقف ،مدلا وهو ضرم ًف مسجلا ًتلاو اهٌدل امإ ددع لٌلق ادج نم اٌلاخ مدلا ءارمحلا وأ نٌبولغومٌهلا
لٌلقلا ادج. ةجٌتنكو لمحٌ نٌجٌسكولأا لٌلقلا ادج اٌلاخل مسجلا.
Iodine is needed for the thyroid gland to function
properly. The thyroid gland produces hormones that
control how quickly chemical reactions occur in our
body. Too little iodine – thyroid gland enlarged. The
primary sources are seafood and iodized table salt.
 كانهو ةجاح دوٌلا ةدغلل ةٌقردلا لمعتل لكشب حٌحص. ةدغلا ةٌقردلا جتنت تانومره ًتلا مكحتت ًف ةٌفٌك ةعرسب ثدحت تلاعافتلا
ةٌئاٌمٌكلا ًف مسجلا. دوٌلا لٌلقلا ادج - مخضت ةدغلا ةٌقردلا. رداصملا ةٌسٌئرلا ًه تلاوكأملا ةٌرحبلا حلمو ماعطلا جلاعملا
دوٌلاب. 27 General Nutrition Dr Gawad Alwabr

28. Water
Function of water in the human body:
Acts as solvent and lubricant in body ةبٌذم ةدامك لمعٌ
هقلزمو مسجلا ًف
Used to transport nutrients and wastes
Medium for temperature regulation and
chemical processes
We need about 2 - 3 L of water per day (8 -
12 cups)
28 General Nutrition Dr Gawad Alwabr

29. Water
Water is found in every
cell, in the spaces around
the cells, in the fluid
tissues of the body, and in
body cavities. فٌواجت مسجلا
Water carries dissolved
nutrients throughout our
body and assists in all of
its functions such as:
digesting foods, removing
wastes, regulating
temperature, and
cushioning ةٌامح sensitive
parts of our body.

Each day we lose two to
three quarts تارتٌل نم ءاملا of
water and if this water is
not replaced the body can
dehydrate.
When minerals are
dissolved, they break
apart into ions. The ions
formed in body fluids are
called electrolytes. These
ions play a central role in
water balance in the body.
امدنع بوذت ،نداعملا اهنإف ككفتت ىلإ تانوٌأ. ىمستو
تانوٌلأا ًتلا تلكشت ًف لئاوس مسجلا دراوشلا. هذه
تانوٌلأا ارود اٌساسأ ًف نزاوت ءاملا ًف مسجلا.
29 General Nutrition Dr Gawad Alwabr

30. Why Do We Eat?
Biological reason– must
supply our cells with
energy and building
blocks
Social Reasons
Research has shown that we eat
more with our friends and
family than when we eat alone
Choices depend on
many factors
ةرٌثك لماوع ىلع تاراٌخلا دمتعت
Diet as child
Ethnicity قرعلا
Socio-economic status
Advertising تانلاعإ
Flavor, texture
30 General Nutrition Dr Gawad Alwabr
ةحارلا لئاسو
ًفطاعلا

31. Nutrient Composition of Diets and the
Human Body ناسنلإا مسجو ًئاذغلا ماظنلل ةٌئاذغلا داوملا نٌوكت
Our body daily needed of the different
nutrient:
Total daily intake of protein, fat, and
carbohydrate is about 500g
Mineral intake is around 20g
Vitamin totals less than 300mg

31 General Nutrition Dr Gawad Alwabr

32. The main functions of food
1- Growth, repair and maintenance of body tissue cells
(by protein).

2- Building and maintenance of bones and teeth (by
Calcium, phosphorus, vitamin D and Fluorine).

3- Formation of red cells (by iron, protein, vitamin C,
Vitamin B12 and folic acid).

4- Provides materials necessary for resistance to
infection.

32 General Nutrition Dr Gawad Alwabr

33. The main functions of food

5- Physiological functioning of the body processes as:
 Digestion, absorption, respiration, سفنت metabolism, etc this need
energy.

 Vitamin B group, vitamin C, vitamin A for health epithelium. راهظلا
ةحصلا

 Iron for cell respiration.

6- Energy needed for mechanical work is supplied by
carbohydrates (largely), fats and proteins.

7- In general, nutrition affects the growth, resistance to
infection, mental abilities and longevity. هتاردق ةٌلقعلا لوطو رمعلا



33 General Nutrition Dr Gawad Alwabr

34. The energy value of different food materials is
expressed in term of calories: متٌ رٌبعتلا نع ةمٌق ةقاطلا نم داوملا ةٌئاذغلا ةفلتخملا نم
ثٌح تارعسلا ةٌرارحلا:

A food Calorie: is the amount of heat required to rise the
temperature of one ml of water one degree centigrade (from
15º to 16 ºC).

A kilocalorie = 1000 calories.

The physiological fuel values of the main food groups:
لامٌق ةٌجولوٌسفلا ةقاطلل نم تاعومجملا ةٌئاذغلا ةٌسٌئرلا:

Combustion of one gram: قارتحا مارغ دحاو
-Carbohydrates yields 4 cal.
-Proteins yields 4 cal.
-Fats yields 9 cal. as available heat.
34 General Nutrition Dr Gawad Alwabr

35. Reference man: weight 65 Kg. Age 25 years and live in
a mean annual environment temperature 10 ºC. The
caloric requirements for the reference man 3200
calories/day.
لجر ةٌعجرملا : نزو65 غلك . رمعلا25 ةٌونسلا ةئٌبلا ةرارح ةجرد طسوتم ًف شٌعتو اماع10 ةٌوئم ةجرد . تابلطتم
ًعجرملا لجرلل ةٌرارحلا تارعسلا3200 ةرعس ةٌرارح /موٌ.
Reference woman: the same as man but weight 55 Kg.
The caloric requirements for the reference woman 2200
calories/day.





35 General Nutrition Dr Gawad Alwabr

36. Factors Affecting Caloric Requirements
The energy requirements of individuals are depends on:

1-Physical activity: caloric requirements(rise)  by  activity.

2-Body size and weight: caloric requirements  by  body
weight:
Basal metabolic rate(BMR): لدعم ضٌلاا
 For men E = 815+36.6W = 815 + 36.6 * 65 = 3194 calorie/ day
 For women E= 580+31.1W = 580 +31.1* 55 = 2290.5 calorie/ day

E for caloric needs and W for body weight

3-Age: there is a decline اضافخناin physical activities and BMR
(Basal metabolic rate) with advancing in age. So, the caloric
requirements reduce gradually by aging. كانه اضافخنا ًف ةطشنلأا ةٌندبلا و ًب ما را
(لدعم ضٌلاا) عم مدقتلا ًف رمعلا. ،اذل نإف تابلطتم تارعسلا ةٌرارحلا للقٌ اٌجٌردت نع ةخوخٌشلا.

36 General Nutrition Dr Gawad Alwabr

37. Factors Affecting Caloric Requirements

4- Climate: The caloric requirements should be decreased by
5% for every 10 º C of mean annual external temperature above
the reference temperature ىلعأ نم ةجرد ةرارحلا and it should be increased
by only 3% for every 10 ºC of a mean annual external
temperature below the reference temperature of 10 ºC.

5-Extra needs are required for growth in: Childhood
,adolescence, pregnancy and lactation.

6-Extra needs are required for any pathological conditions. تلااحلا
ةٌضرملا


37 General Nutrition Dr Gawad Alwabr

38. Hazards of Food

1- Deficiency of one or more of the food elements e.g. protein
deficiency, vitamin or mineral deficiency leading to certain
disease manifestations. رهاظم

2- Certain foods are irritant to the gastrointestinal tract e.g.
spices. ةمعطأ ةنٌعم ةجٌهم ىلإ زاهجلا ًمضهلا لثم لباوتلا.

3- Some foods may produce allergic symptoms. دق جتنت ضعب ةمعطلأا ضارعأ
ةٌساسحلا.

4- Some foods may contain toxins.

5- Some foods may carry infections or parasites.

6- Over-nutrition high energy intake, high fat diet and excess
salting of foods has been associated with cancer. طبترا كلاهتسا ةقاطلا ةٌلاع
طارفلإا ًف ،ةٌذغتلا عافتراو ءاذغ نوهدلا ةمعطلأاو تاذ حٌلمتلا دئازلا عم ضرم ناطرسلا.


38 General Nutrition Dr Gawad Alwabr

39. Relation between Nutrition and Infection:
Infections Death

Malnutrition
39
General Nutrition Dr Gawad
Alwabr

40. Infections lead to malnutrition and malnutrition predispose
بهؤٌ to infections and both give rise to death.

Causes of nutritional decline روهدتلا during infections especially
diarrheal diseases: why infection lead to malnutrition?
بابسأ روهدتلا يوذغتلا للاخ ىودعلا نم ضارملأا ةصاخو لاهسلإا:

1- Reduced food intake due to: ضافخنا كلاهتسلاا ًئاذغلا بابسلأل ةٌلاتلا:
a) Anorexia, نادقف ،ةٌهشلا
b) Food with-holding and )صاصتما ءاذغلا) ءاذغلا ةضباقلا
c) Giving diluted food. ءاطعإ ماعطلا ففخملا.

2- Decreased absorption of nutrients due to:
a) Damage to the absorptive epithelial cells (villous). رارضلأا ًتلا تقحل
اٌلاخلا ةٌراهظلا ةٌباعٌتسلاا
b) Enzyme deficiency.
c) Rapid transit of food through the gut leaving insufficient time
for digestion and absorption. لقنلا عٌرسلا ماعطلا نم للاخ ءاعملأا كرتو تقولا ًفاكلارٌغلا ةٌلمعل
مضهلا صاصتملااو.
40
General Nutrition Dr Gawad Alwabr

41. 3- Increased excretion of : ةداٌز زارفإ نم
Nitrogen, vitamin A, C, B, and Zinc with loss of iron in
parasitic infection.

4- Increased nutritional requirements due to:
a) Increased metabolic demands associated with fever.
b) The need to repair the damaged tissues.
c) The need to replace serum protein lost through the
damaged mucosa. ءاشغلا ًطاخملا as in dysentery. راحز
Why Infection Lead to Malnutrition?
41 General Nutrition Dr Gawad Alwabr

42. 1) Nutrients especially protein, pantothenic acid and
pyridoxine are needed for:
a- Formation of antibodies and immunoglobulin.
b- Formation of lymphocytes اٌلاخلا ةٌوافمٌللا B and T cells.
c- Leukocytic response and function. ةباجتسا و ةفٌظو تاٌركلا ءاضٌبلا.
d- The macrophage اٌلاخلا ةعلابلا metabolites as lyzozymes,
collagenase, interferon are also influenced by
malnutrition.
ترثأو ىلع ضٌلأا اٌلاخلا ةعلابلا ماسجلال ،ةللحملا ،زانٌجلاوك داضم تاسورٌفلل اضٌأ نم ءوس ةٌذغتلا.
2) Vitamins: A, C and riboflavin are responsible for
healthy epithelial lining and prevention of infection ًه
ةلوؤسملا نع ةناطب ةٌراهظلا ةٌحصلا ةٌاقولاو نم ىودعلا
Why Malnutrition Leads to Infection?
42 General Nutrition Dr Gawad Alwabr

43. 1- Survey study:
Collect data about population in the study, their
socioeconomic condition, nutrition knowledge and habits,
the actually consumed diet and the magnitude مجح of
malnutrition problems in this community.

2- Socioeconomic development through:
• Promotion of national and family income.
• Family planning, for suitable family size and management
of the over population problem. مٌظنت ،ةرسلأا مجحل ةرسلأا ةبسانم ةرادإو ةلكشملا
ةٌناكسلا ىلع ىدم.
This is a general factor for better conditions including
nutrition.
Prevention of Malnutrition
Outline a program for prevention of malnutrition in a community
as following:
43 General Nutrition Dr Gawad Alwabr

44. 3- Availability of food:
Increasing food production through expansion in
reclamation of agriculture lands نم للاخ عسوتلا ًف حلاصتسا ًضارلأا ةٌعارزلا
and encourage breeding ةٌبرت of animals and poultry used as
food and cultivation of pulses ةعارز لوقبلا and cereals to be
available at a reasonable prices.

4- Nutritional education:
Directed mainly to mothers and house wives, learning them
how to choose an adequate diet and the principles of
feeding practice.

Prevention of Malnutrition
44 General Nutrition Dr Gawad Alwabr

45. 5- Care of vulnerable groups through: ةٌاعرلا تائفلل ةفٌعضلا نم للاخ
 Feeding programs performed by maternal and child health
centers.
 Supplementation of diet by medical preparations as iron,
Calcium, vitamin D or vitamin C تلامكم ةٌمحلا ًتلا اهبتك تادادعتسلاا ةٌبطلا دٌدحلاو
موٌسلاكلاو نٌماتٌفو (د) وأ نٌماتٌف
 Supplementary foods are provided e.g. milk powder or
cheese… متٌ رٌفوت ةٌذغلأا ةٌلٌمكتلا

6-Health services for prevention and control of diseases
that cause malnutrition specially:
Gastroenteritis.
Parasitic disease
Chronic debilitating disease associated with anorexia blood loss,
disturbed digestion, absorption and metabolism. ةطبترملا ةنمزملا ةنهوملا ضارملأا
ًئاذغلا لٌثمتلاو صاصتماو ،جاعزنلااب مضهلاو ،مدلا ةٌهشلا نادقف عم.


Prevention of Malnutrition
45

46. Ten U.S. Dietary Guidelines:
فادها ةٌندبلا ةقاٌللAim for Fitness
1. Aim for a healthy weight.

2. Be physically active each day.

ًحص ةدعاق ءانب Build a Healthy Base
3. Let the pyramid guide your choices.

4. Choose a variety of grains daily, especially whole
grains.

5. Choose a variety of fruits and vegetables daily.
46 General Nutrition Dr Gawad Alwabr

47. Ten U.S. Dietary Guidelines:

6. Keep food safe to eat.

ةٌنلاقعب راٌتخاChoose Sensibly
7. Choose a diet that is low in saturated عبشم fat and
cholesterol and moderate in total fat. راٌتخا ماظن ًئاذغ ضفخنم ًف نوهدلا ةعبشملا
لورتسٌلوكلاو ةلدتعمو ًف ًلامجإ نوهدلا.

8. Choose beverages and foods to moderate your intake of
sugars. رتخا تابورشملا ةمعطلأاو فٌفختلل نم لوانت تاٌركسلا.

9. Choose and prepare food with less salt.

10. If you drink alcoholic beverages do so in moderation.

47 General Nutrition Dr Gawad Alwabr

48. Diet Construction or
Diet Planning
48
General Nutrition Dr Gawad Alwabr
ًئاذغلا ماظنلا طٌطخت وأ ًئاذغلا ماظنلا ءانب

49. Diet construction or diet planning ًئاذغلا ماظنلا طٌطخت وأ ًئاذغلا ماظنلا ءانب

Def: It means how to construct an adequate diet under different
social, economic and health conditions. وهو ام ًنعٌ ةٌفٌك ءانب ماظن ًئاذغ مئلام تحت
فلتخم فورظلا ةٌعامتجلاا ةٌداصتقلااو ةٌحصلاو.

In diet planning, we must remember the following:

1- Each day is considered as a “nutritional unit” and the diet
constructed should contain all the fundamental nutrients in proper
quantities. ربتعٌو لك موٌ ةباثمب "ةدحو هٌوذغت" ءانبو ماظنلا ًئاذغلا بجٌ نأ يوتحٌ ىلع عٌمج رصانعلا ةٌئاذغلا
ةٌساسلأا تاٌمكب ةبسانم.
2- Age, Sex, occupation, health condition, pregnancy, lactation and
other characteristics of the individual or group for whom the diet is to
constructed must be taken in consideration.
3- Find out the daily requirements for protein, calories, vitamins and
minerals for the specific individual. ةفرعم تاجاٌتحلاا ةٌموٌلا نٌتوربلل تارعسلاو ةٌرارحلا
تانٌماتٌفلاو نداعملاو صخشل نٌعم.
49 General Nutrition Dr Gawad Alwabr

50. 4- Select the foods which supply the protein requirements as well as
the vitamins and mineral e.g. meat , egg, milk, vegetables. From
food composition table calculate the energy contents for the selected
foods. نم لودج تانوكم ةٌذغلأا بسحٌ تاٌوتحم ةقاطلا داوملل ةٌئاذغلا ةراتخملا.

5- The rest of caloric requirements are supplied by food rich in
carbohydrates and fats. متٌ رٌفوت ًقاب تابلطتم تارعسلا ةٌرارحلا نع قٌرط ةٌذغلأا ةٌنغلا تاردٌهوبركلاب
نوهدلاو.

6- All the food stuff selected for the whole day are to be divided
between breakfast, lunch and dinner with the ratio : 30%, 40% and
30%. مسقتو عٌمج داوملا ةٌئاذغلا ًتلا مت اهراٌتخا موٌل لماك نٌب روطفلا ءادغلاو ءاشعلاو عم ةبسن: 30،٪ 40٪ و 30٪.

7- The dietary habits of individuals should be considered if
hygienic. ًغبنٌ رظنلا ًف تاداعلا ةٌئاذغلا دارفلأل اذإ ةٌحص.

8- Daily food stuffs (menu) should be formulated as it should be
varied and not monotonous. داوملا ةٌئاذغلا ةٌموٌلا (ةمئاقلا) ًغبنٌ اهتغاٌص امك بجٌ نأ نوكت ةعونتم
سٌلو ةبٌتر.

50
General Nutrition Dr Gawad Alwabr

51. 9- One should allow for the non-available fraction of minerals in
the food stuffs e.g. calcium and iron.
ًغبنٌ ءرملل نأ حمست ءزجل رٌغ حاتم نم نداعملا ًف داوملا ةٌئاذغلا لثم موٌسلاكلا دٌدحلاو.
10- Foods should be cooked in the best way to preserve its
contents of vitamins and minerals.
بجٌ ًهط ةمعطلأا ًف لضفأ ةقٌرط ظافحلل ىلع هتاٌوتحم نم تانٌماتٌفلا نداعملاو.
11- If it is required to prescribe one supplementary feed to a group
of people (e.g. school children), it must contain at least 50% of
the protective nutrients required for the whole day. The people for
whom such a diet is prescribed are usually deficient in such
dietary elements.
سانلا نم ةعومجم ىلإ ةدحاو ةٌلٌمكت ةٌذغت فصٌ نأ ابولطم كلذ ناك اذإ(سرادملا لافطأ لثم) ىلع يوتحٌ نأ بجٌ هنإف ،
50لماك موٌل ةمزلالا ةٌئاقولا ةٌئاذغلا داوملا نم لقلأا ىلع ٪.
ةٌئاذغلا رصانعلا هذه ًف صقن نم نوكت ام ةداعو ًئاذغلا ماظنلا اذه لثم فصوٌ نٌذلا سانلا.

51 General Nutrition Dr Gawad Alwabr

52. Construction of a diet on a qualitative basis ساسأ ىلع ًئاذغ ماظن ءانب
ًعون
Various schemes have been given for that purpose: ةفلتخم تاططخم تٌطعأ دقو
ضرغلا اذهل:
A) The three food groups of Britain: تاعومجملا ةٌئاذغلا ةثلاثلا ةٌناطٌربلا
In which foods of similar nutritive value are included together to from
three food groups, they are: متٌ نٌمضت ةمعطلأا تاذ ةمٌقلا ةٌئاذغلا ةهباشتملا اعم نم ثلاث تاعومجم
،ماعطلا مهو:
1- The body building food: milk, cheese, eggs, meat, fish and pulses. لوقبلا
The milk and cheese supply protein, calcium, phosphorus and riboflavin
while the rest of the group supply protein, iron, phosphorous and vitamin B.

2- The protective foods (vitality food): fresh vegetables and fruits in
addition to food stuffs of the first group. They supply vitamins, minerals and
cellulose.

3- The energy foods:
a-Bread, cereals refined foods مت اهرٌركتe.g. jam, sugar, sweets which supply
carbohydrates, cellulose, iron and also B vitamins.
b-Fat, oil, butter and margarine supply fatty acids and fat soluble vitamins.
52
General Nutrition Dr Gawad Alwabr

53. B- The five food groups of Egypt:
1- Milk, Cheese and eggs.
2- Meat, fish, beans, peas and lentils. سدعلاو ءلازابلاو اٌلوصافلا
3- Vegetables salad and fruits (uncooked).
4-Leafy green cooked vegetables.
5- Bread, cereals and potatoes.

Give one serving from one or more foods from each group, at
least once, every day. ىلع ةدحاو ةرم ،ةعومجم لك نم ةمعطلأا نم رثكأ وأ دحاو نم ةدحاو ةصح ءاطعإ
موٌ لك لقلأا.
Give more quantities of the first groups to children, pregnant
and lactating mother. ةعضرملاو لماحلا ملأا ،لافطلأا ىلإ ىلولأا تاعومجملا نم تاٌمك نم دٌزم ءاطعإ.




53 General Nutrition Dr Gawad Alwabr