Chapter 2 Nutrition Function PDF

CHAPTER 2 : NUTRITION FUNCTION NURUL AJILAH MOHAMED KHIR AZRAL ISMAWY AHMAD INTERNATIONAL MEDICAL SCHOOL (IMS)  OUTLINE qBasic terminologies in nutrition qFactors that influence eating behaviour q Importance of nutrients qTypes of Nutrients - Carbohydrate, prot...

CHAPTER 2 : NUTRITION FUNCTION NURUL AJILAH MOHAMED KHIR AZRAL ISMAWY AHMAD INTERNATIONAL MEDICAL SCHOOL (IMS)  OUTLINE qBasic terminologies in nutrition qFactors that influence eating behaviour q Importance of nutrients qTypes of Nutrients - Carbohydrate, protein, lipid, vitamins, minerals, water qFood Pyramid  Diet: Usual pattern of food choices Regularly I - Food Nutrients: The substances found in food that keep your body functioning. Nutrition: Scientific study of nutrients and how the body uses them Metabolism: Chemical processes that take place Catabolisme-Breakdown to gain in living cell Anabolisme energY - ase energy produce to Essential nutrients: Nutrients needed by the body and need to be supplied by food · Non-Essential of anabolisme Example is also important by can be produced-photosynthesis What factors influence our eating behaviour? - Why should you care about your diet?  Fuel your energy. Why you Help you Repair grow. need itself. nutrients? Maintain basic bodily functions. 6 Essential Nutrients Carbohydrates Lipids Proteins Vitamins Minerals Water Must be supplied by food  Carbohydrates Carbohydrates are the body’s main source of energy and provide the body’s need for dietary fiber. Basic unit that form carbohydarate = Glucose 1 gram = 4 calories Recommended intake - 200-300 g/day consist of carbon, hydrogen and oxygen Food Sources: Pasta, breads, cereals, grains, rice, fruits, milk, yogurt and sweets. Reducing Two types of Carbohydrates: non-reducing Starches or Complex Carbohydrates ( take time to digest) Simple Carbohydrates (easy to digest and absorb)  FIBER - cannot digest qThis is type of carbohydrate which cannot be digested Soluble (undigestable) water easily dissolve cholesterd - qUsually provided by plants reduce and blood ① ② level qConsist of Soluble fiber and insoluble fiber glacose types psoluble 2 qClassification of Fiber eonstipation 1) Dietary fiber -present naturally in plant 2) Functional Fiber - fibers that has been isolated from natural resources or produce in lab q Recommended intake 25-38 gram/daily  Lipids Example Triglyceride - Basic unitFatty acid Nutrients that contains the most concentrated form of energy Types of lipid = Trigylcerides (oil/fat), Steroid, phospholipid 1 g = 9 calories Function of lipid include : v Provide substances needed for growth and healthy skin. v Enhance the taste and texture of food. v Required to carry “fat-soluble” vitamins throughout the body. v Provide energy. v Protect internal organs - act as cushions to absorb shock Food Sources: Butter, vegetable oils, salad dressings, nuts and seeds, dairy products made with whole milk or cream, and meats. Types of fatsSing saturated le bond 13 Unsaturated B I A B A = B Presents of single or A-A-BB- - 1 I Saturated Fat: I A - double I B - I bond B' is' q Fats that are usually solid at room B temperature. is BI q Food Sources: Animal foods and tropical oils. q The type of fat most strongly linked to high cholesterol and increased risk of heart disease. Too much will increase Unsaturated Fat: cholesterol q Fats that are liquid at room temperature. q Polyunsaturated Fat: Food Sources: Vegetables and fish oils. Provide two essential fatty acids necessary for bodily functions. q Monounsaturated Fat: unsaturated fTrans-Fat] Food Sources: Olive oil, canola oil, nuts, seeds. Junkfood undergo will May play a role in reducing the risk of heart disease Hydrogenation bond - become single HOW ABOUT TRANS FAT ?  Macronutrient Proteins acid/ Basic unit amino - also - provide callory Provides energy, help to build, maintain, and repair body tissues. I cal Recommended intake = 0.8 g / kg Igram = Proteins are made up of chemical compounds called amino acids. There are over There are 20 amino acids. to find need be produceExample 500 can 2 1 Enzyme cannot produce - types Can be classifed into essential and non essential of Food Sources: Both are importan ill enzyme are protein amito not all acid Meat, fish, eggs, poultry, dairy products, protein are enzyme legumes, nuts and seeds. (Breads, cereals and vegetables also contain small amounts of protein.)  what is this Enrou Emram - - - - can be produce - - depends on body's situation - - - for - -  - knots ↓ O SF OIf & ① - Histidine - ElysineGlycine &- valine - - Alanine- leccine - - Arginine Proline- serine- isoleucine ~ Tyrosine- Plchylalanine S - Cysteine Cesteine X Triptophan- Meth Conine Theorize X Threonine ~ Lycine  valine Argini Me Glycine Histidine Alanine leucine Serine Isoleucine Proline Phenylalanine Tyrosine Triptophan Cysteine Methionine Asparagine Glutamine Threonine Aspartic acid lgaine Glutamic acid Vitamins - Unlike carbohydrates, fats, and proteins, vitamins DO NOT provide energy (calories). Organic substances that cannot be produce in body except : Vitamin D Function in the Body: q Help regulate the many chemical processes in the body. q some act as antioxidants - Vit A, C and E q There are 13 different vitamins known to be required each day for good health. car be divided to 2 Vitamins are separated into two types: ① ② q Fat Soluble & Water Soluble Vitamins. A D E, K B C , , Escovic acid?  Memories Tod re Fractice Memories Pls !! , toxicity and deficieng ( Cystelizatione in Need to know lack of or overconsumption  Recommended intake Vitamin A 600 µg Vitamin D 5 µg Vitamin E 10 mg Vitamin K 80 µg Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Vitamins  Vitamin B Water sollable has cattogory - sab Helps the body use the energy from the foods we eat. Helps brain, nerves, and muscles function. Food Sources: Whole grain and enriched breads and cereals; dry bean and peas; peanut butter; nuts; meat; poultry; fish; eggs; milk. Important ! E Important build to ap blood  Vitamin B B1-Thie mine x Thiamine Be Riboflavine - B3 Niccise acid Pantothenic B5 B6 Pyridoxine B7 Biotic Ba Folic acid - Biz Cobalamine  Vitamin B B1-thiamine- X B2- Riboflavine B3 - Niacine Y t B5 - Pantothenic acid B6 - Pyridoxine B7- Biotin Ba-Folic acid/Folate Biz-Cobalamin  Vitamin B B. Thiamine- Riboflavine - B2 B3 Niacine- - acid Bj Pantothenic B6 Pyridoxine- - B7 Biotin - Folic acid) Folate Bq Biz cobalamine X Cobalamin  Vitamin B B1. Thiamine B2. Roboflavin B3 Naicin , acid B5. Pantothenic. B6 Pyridoxine BT Biotin acid. Folic Ba. cobalamin B12 -  vitamins adults and children above 4 years old pregnancy/breastfeedin g Thiamine B1 1.2 mg 1.4 mg Riboflavin B2 1.3 mg 1.6 mg Niacin B3 16 mg 18 mg Pantothenic acid B5 5 mg 7 mg Pyridoxine B6 1.7 mg 2 mg Biotin B7 30 mcg 35 mg Folate B9 400 mcg 600 mcg Cobalamin B12 2.4 mcg 2.8 mcg Source ; Food and Drug Administration (FDA)  Water-soluble Vitamin C Helps heal wounds, helps maintain healthy bones, teeth, and blood vessels. Food Sources: Citrus fruits, strawberries, kiwi, broccoli, tomatoes, and potatoes. Important Pls Minerals car be decided a - to tog Moto and Micro Minerals are simple(non-organic) substances found in the environment that are essential to the body’s functioning. 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. Food Sources: Meats, beans, nuts, fruits, vegetables, dairy products, and grains.  TYPES OF MINERALS - Need in large quantity ① Macrominerals/Major minerals sodium, calcium, chloride, magnesium, potassium, phosphorus, and sulfur. Need in small quantity ② Microminerals/Trace minerals/minor iron, copper, iodine, zinc, manganese, fluoride, cobalt and selenium  Micronutrients - Macronutrients I Hon sodicant. - I 2 Iodine 2 Phosphorus-. & Selenium copper - & Calciua & 5 Sulfur-. 5 - Magnesium. 6 ↳ Potassium- T. & &  Micronutrient Macronutrient odium Iron s ulfur hosphor cas Iodine copper Potassion Chloride cobalt z1VL valcium mengause Magnesian Fluoride selenium Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Elements Food and Nutrition Board, National Academies Memories Pls memories  Human's are WATER - 50% - 60% qMajor component in both foods and human body Of water qHuman body is made up from 50-60% of water qWater is form from hydrogen and oxygen. qFunction of water include : Helps In digestion and reabsorption of nutrient Important for chemical reaction to take place Transporting substances around the body Serve as lubricants or cushions ? Regulate body temperature  last one NUTRITIONAL NEEDS q Calories intake is important to ensure body gets enough nutrition for metabolic function. q Calories intake are different depending on sex, age and physical activities. q All calories intake must contain all the essential nutrients especially Protein, fat and carbohydrate. Macronutrients Intake/daily (%) Intake/daily (%) Intake/daily (%) (1-3y/o) (4-18 y/o) (18 y/o above) Carbohydrate 45-65 45-65 45-65 Fat 30-40 25-35 20-35 Protein 5-20 10-30 10-35 This gives callory Dietary Reference Intakes (DRIs): Acceptable Macronutrient Distribution Ranges for a suitable meal for They can ask 3 Factor Gender physical activities age CALORIES INTAKE/DAILY BASED ON SEX, AGE AND PHYSICAL ACTIVITY Estimated Energy Requirements (EER) from the Institute of Medicine Dietary Reference Intakes macronutrients report, 2002,  Relate with health Increase of number of diabetese thats why they change A B Which one you need to follow ?