Introduction to Clinical Nutrition PDF

Introduction to clinical nutrition By Mohammed Gomaa MD Macronutrients The macronutrients are protein, fat, and carbohydrate and they are required in gram amounts. They are major sources of energy as well as providing essential nutrients su...

Introduction to clinical nutrition By Mohammed Gomaa MD Macronutrients The macronutrients are protein, fat, and carbohydrate and they are required in gram amounts. They are major sources of energy as well as providing essential nutrients such as amino acids.  Protein 10–15% of the energy in the diet. Protein is essential for numerous structural and functional purposes  Function Structural. Transport. Hormonal. Enzymes. Immune function. Buffering function.  Sources of dietary protein High biological protein is supplied by meat and meat products, fish, eggs, and milk and dairy products. Plants such as cereals and pulses supply proteins of low biological value.  Fats Fats are often referred to as lipids Lipids are described by chemists as substances that are poorly soluble or insoluble in water but are soluble in organic solvents.  Function Energy source Fat provides essential fatty acids. Fat is a carrier for fat soluble vitamins A,D,E,K. palatability by improving taste perception and appearance of food. constituents of cell membranes Formation of steroid hormones, interleukins, thromboxanes, and prostaglandins. Cholesterol is converted to bile acids.  Carbohydrates Carbohydrates are the most significant source of energy in the diet  Glycaemic load (GL) (Carbohydrate in food portion (g) x GI) / 100 Blood glucose levels rise more rapidly after a high GL meal than a low GL meal. It is recommended that a healthy diet should have a low GI and a low GL. Minerals and trace elements