Nutrition Course Syllabus 326COMM-3

Introduction to Nutrition

• Nutrition is the science of food and its relationship to health, focusing on nutrients' roles in growth, development, and maintenance.
• Important terms include nutrient (specific dietary constituents like proteins, vitamins, and minerals) and dietetics (practical application of nutrition principles).

Sections of Nutrition

• Dietary constituents
• Nutritional requirements
• Assessment of nutritional status
• Nutritional problems in public health
• Nutrition programs

Macronutrients

• Macros include carbohydrates, fats, and proteins, recognized in the 19th century as energy-yielding.
• Nutritional diseases include Protein Energy Malnutrition (PEM), endemic goiter, nutritional anemia, blindness, and diarrheal diseases.

Food Classification

• By origin: Animal and vegetable sources.
• By chemical composition: Proteins, fats, carbohydrates, vitamins, and minerals.
• By predominant function: Body-building, energy-giving, and protective foods.
• By nutritive value: Categories include cereals, pulses, vegetables, nuts, fruits, animal foods, fats, sugars, and miscellaneous foods.

Nutrients Overview

• Approximately 50 different nutrients exist, categorized into macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins, minerals).
• Most foods contain multiple nutrients, contributing to overall dietary intake.

Proteins

• Complex organic nitrogenous compounds made of carbon, hydrogen, oxygen, nitrogen, and sulfur.
• Essential amino acids (9 out of 20) must be obtained through diet (e.g., leucine, lysine).
• Proteins are classified as biologically complete if they contain all essential amino acids in adequate amounts.

Functions of Proteins

• Bodybuilding, tissue repair, maintenance of osmotic pressure, and synthesis of antibodies, enzymes, and hormones.
• Provide 4 kcal of energy per gram.

Sources of Proteins

• Animal sources: Milk, meat, eggs, cheese, and fish, offering all essential amino acids.
• Plant sources: Pulses, cereals, and nuts, generally low in essential amino acids but can be combined for a complete protein profile.

Protein Evaluation

• Measured by amino acid content, digestibility, and suitability to meet bodily protein needs.

Protein Energy Malnutrition (PEM)

• Characterized by muscle and fat wasting, low weight for height, and mental changes like irritability.

Fats

• Solid at room temperature (20°C), provide 9 kcal per gram.
• Classified into simple lipids (like triglycerides), compound lipids (like phospholipids), and derived lipids (like cholesterol).

Fatty Acids

• Saturated (lauric, palmitic, stearic) vs. unsaturated (monounsaturated, polyunsaturated).
• Essential fatty acids (e.g., linoleic acid) must be obtained from food sources.

Sources of Fats

• Animal fats: Dairy products, meat fat.
• Vegetable fats: Groundnut, sesame, and coconut oils.

Functions of Fats

• Provide energy, support fat-soluble vitamin absorption, insulate organs, and regulate physiological functions.
• Cholesterol is crucial for hormone synthesis and cell membranes.

Trans-Fats

• Formed by partial hydrogenation of polyunsaturated fats; linked to increased heart disease risk.
• Common sources include fast foods, margarine, and processed snacks.

Fat-Related Health Issues

• High-fat diets contribute to obesity.
• Essential fatty acid deficiency can lead to skin issues such as phrenoderma, alleviated by a diet rich in EFAs and B-vitamin complex.

Nutritional Requirements

• Calculate daily intake for fats, carbohydrates, and proteins based on caloric needs (e.g., 2000 Calories).

This quiz covers the foundational aspects of nutrition, focusing on the classification of food, and macro nutrient roles including carbohydrates, fats, and proteins. Students will learn about their sources, functions, and the requirements necessary for a healthy metabolism. Dive into the essentials of nutrition and enhance your understanding of dietary impacts on health.