Macronutrients and Digestion 1 PDF

Macronutrients and Digestion 1 Ms Amirah Salwani binti Zaulkffali Faculty of Dentistry AIMST University  INTRODUCTION Diet Total oral intake of substance that provide nourishment and energy (Nizel (1989) Diet is defined as types and amount of food eaten d...

Macronutrients and Digestion 1 Ms Amirah Salwani binti Zaulkffali Faculty of Dentistry AIMST University  INTRODUCTION Diet Total oral intake of substance that provide nourishment and energy (Nizel (1989) Diet is defined as types and amount of food eaten daily by an individual (FDI 1994)  What is Balanced Diet A balanced diet is one which provides all the nutrients in required amounts and proper proportions It can easily be achieved through a blend of the four basic food groups. The quantities of foods needed to meet the nutrient requirements vary with age, gender, physiological status and physical activity. Proportion of nutrients in our balanced diet  Body’s organs and tissues need proper nutrition to work effectively. Without good nutrition, body is more prone to disease, infection, fatigue, and poor performance. Children with a poor diet run the risk of growth and developmental problems.  But if you take over diet it may leads  Weight gain  Insulin resistance  Diabetes  Obesity  Heart conditions  Cancer  Stroke  BASAL METABOLISM It is the minimum amount of energy needed to regulate and maintain the involuntary essential life process, such as breathing, circulation of the blood, cellular activity, keeping muscles in good tone and maintaining body temperature. BASAL METABOLIC RATE Is the amount of energy per unit of time that a person need to keep body functioning at rest KILOCALORIES/CALORIES  A unit by which energy is measured. Food energy is measured in kilocalories. 1 g. carbohydrate – 4 kcal 1 g. Fat - 9 kcal 1 g. protein – 4 kcal Recommended Dietary Allowances (RDA) RDA is defined as the nutrients present in the diet which satisfy the daily requirement of nearly all individuals in a population. Minimum Daily Requirement (MDR) – The amount of a vitamin or mineral needed to prevent symptoms of a deficiency and to provide a small margin of safety.  Factors that effects RDA RDA of an individual depends on many factors like: 1.Age 2.Sex 3.Physical work 1.Sedentary 2.Moderate 3.Hard (Heavy) 4.Physiological stress 1.Pregnancy 2.Lactation  Energy Requirements Energy Requirements (kcal) Age Male Female Children (1-3yrs) 1000-1400 1000-1400 Children (4-8yrs) 1200-1800 1200-2000 (9-13yrs) 1600-2600 1400-2200 Adolescent (14-18yrs) 2000-3200 1800-2400 Adult 2200-3200 1600-2400 Pregnant woman 2200 kcal/kg Lactating women 2600 kcal/kg  The Nutrition Facts label on foods provides information based on a 2,000 calorie per day diet  Components of Balanced Diet Macro-Nutrients – essential for human survival and growth Carbohydrates Proteins Fats Water Micro-Nutrients – essential for growth and enhance the function and usability of macro- nutrients. Vitamins Minerals The difference between macro and micro nutrients is the amount you need each day. Macro-nutrients must exceed one gram per day.  CARBOHYDRATE RDA- Carbohydrates make up 45-65% of your total daily calories between 225-325g/day (based on 2000kcal) Function 1) It is chief source of energy (45-65% of total calories). 2)Brain and other parts of CNS are depending on glucose for energy. 3) Required for the oxidation of fat. 4) Synthesis of pentose's for DNA, RNA, NAD+, FAD synthesis. Common sources of carbohydrate TABLE ROOTS AND BREAD CEREALS SUGAR TUBERS RICE  WHAT HAPPENS IF IT IS IN EXCESS OR LOW?  Excess- weight gain,diabetes mellitus, and insulin resistance  Deficiency-. Acidosis Ketosis Hypoglycaemia Fatigue & decreased energy levels Unhealthy weight loss  Dietary Fiber The complex carbohydrate are not digested by the human enzymes are collectively refers to as dietary fibers. Soluble fiber-mostly found in fruits & legumes Insoluble fiber- vegetables & grains. RDA-25 to 30 grams a day Functions - Prevent constipation - Eliminate bacterial toxin - Decrease G.I.T cancers - Improve glucose tolerance - Reduce plasma cholesterol  Sources of fiber WHEAT & OATS FRUITS AVOCADO LEGUMES LENTILS DEFICIENCY DISORDERS Constipation High blood pressure Diabetes Cardiovascular diseases Obesity Cancer  FATS RDA: 20–35% of your total caloric intake. Functions - Concentrated fuel source of body. - Constituents of membrane structure & regulate membrane permeability. - absorption of Vitamin A and other fat soluble vitamins - As cellular metabolic regulators. - As insulating material protect internal organs. Common sources of Fats BUTTER CHEESE RED MEAT CREAM EGG  PROTEIN RDA: 10% to 35% of your total daily calories Functions - These are the fundamental basis of cell structure & function. - Maintains osmotic pressure & have role in clotting of blood, muscle contraction. - All the enzymes, several hormones, immunoglobulins are proteins. - Used as energy sources. Common sources of proteins are- LEAFY PULSES MILK MEAT CEREALS EGG VEG Deficiency Disorders 1. Kwashiorkor 2. Marasmus 3. Nutritional dwarfing 4. Under weight child WHAT IF OUR DAILY DIET LACK ALL THESE NUTRIENTS???  It leads to a condition called Protein energy malnutrition (PEM) simply called as malnutrition.  Definitions   MALNUTRITION W H O defines Malnutrition as "the cellular imbalance between the supply of nutrients and energy and the body's demand for them to ensure growth, maintenance, and specific functions.“ St.Ann's Degree College for Women  Protein-Energy Malnutrition  Protein-energy Malnutrition (PEM) is the terminology used for all kind of malnutrition as result of lack of protein and energy foods. PEM is due to “food gap” between the intake and requirement. St.Ann's Degree College for Women  The clinical presentation depends upon the type, severity and duration of the dietary deficiencies. The five forms of PEM are : 1. Kwashiorkor 2. Marasmus 3. Marasmic-kwashiorkor 4. Nutritional dwarfing 5. Underweight child  Also called wet-protein energy malnutrition. Refers to an insufficient protein consumption but with sufficient calorie intake. Usually appear in the age of 12 months when breast feeding is discontinued. Victims of kwashiorkor fail to produce antibodies following vaccination against diseases, including diphtheria and typhoid. Generally, the disease can be treated by adding food energy and protein to the diet  Severe protein calorie malnutrition characterized by energy deficiency Deficient intake of both protein and calories (calorie deficiency are more predominant) Causes stunted growth and wasting of muscles and tissue Develop between the age of 6 months & 1 years in children who weaned from breast feeding/who suffer from weakening conditions like chronic diarrhea. 26 This caused by severe protein Deficient intake of both protein and deficiency, but usually sufficient total caloric intake calories for energy Symptoms: Symptoms: There is loss of appetite with Ribs become prominent and skin stunted growth in children becomes dry and wrinkled Stomach usually protruded Loss of subcutaneous fat Face has bulging eyes Retarded physical and mental It causes fluid retention growth. (swelling/edema) Digestive disorder and repeated Legs become long and curved diarrhea Skin may become dark and peel off  MARASMIC- KWASHIORKOR A severely malnourished child where the child manifested both the features of marasmus and kwashiorkor. The features of Kwashiorkor are severe oedema of feet and legs ,hands, lower arms, abdomen and face. Also there is pale skin and hair, and the child is unhappy. There are also signs of marasmus, wasting of the muscles of the upper arms, shoulders and chest so that you can see the ribs. NUTRITIONAL DWA R F I NG O R STUNTING Some children adapt to prolonged insufficiency of food-energy and protein by a marked retardation of growth. Weight and height are both reduced and in the same proportion, so they appear superficially normal. UNDERWEIGHT CHILD Children with sub- clinical PEM can be detected by their weight for age or weight for height, which are significantly below normal. They may have reduced plasma albumin. They are at risk for respiratory and gastric infections PREVENTION  Promotion of breast feeding  Nutrition education and promotion of correct feeding practices  Family planning and spacing of births  Immunization  Food fortification  Early diagnosis and treatment  At the completion of this lecture students should able to: Explain balanced diet and basic metabolic rate Summarize dietary carbohydrates, fibers, and lipids Identify protein quality, requirement and malnutrition “The food you eat can be either safest and most powerful form of your medicine, or the slowest form of poison”. “So be selective while eating”. “Thank you”