1. Human Biology Nutrition
Senior Lecturer
Talib F. Abbas
Collage of Pharmacy
University of Muthana

2. INTRODUCTION
Nutrients are substances found in food that provide the energy or structural materialsrequired for normal growth, maintenance, and repair. These include carbohydrates, proteins, fats, vitamins, minerals, and fiber.
Energy is measured in units called calories. A calorie is the amount of energy required to raise the temperature of one gram of water 1° Celsius. In scientific literature, energy is usually reported in kilocalories, and one kilocalorie equals 1000 calories of energy. However in physiology, the prefix kilo is dropped, and a kilocalorie is referred to as a Calorie (with a capital C).

3. Food
Carbohydrates Foods such as bread, cereal, rice, and pasta, as well as fruits and vegetables, are rich in sugars called carbohydrates
Protein-rich foods include beef, poultry, fish, beans, eggs, nuts, and dairy products such as milk, yogurt, and cheese. Your body requires proteins for a wide variety of processes.
Fats The body uses fat as a source of energy. Gram for gram, fat contains a little more than twice as much energy as carbohydrate and protein. Foods that are rich in fat include meat, milk, cheese, vegetable oils, and nuts. Muscle is often surrounded by stored fat.

4. Vitamin
Vitamins : Amore contemporary issue is whether vegetarians are deficient in vitamin B12 This vitamin is required for the production of red blood cells and helps maintain proper nerve function
Vitamins and Minerals Vitamins are organic substances (organic means “carbon containing”) that are only required in small amounts. Vitamins are not destroyed during use, nor are they burned for energy. Most function as coenzymes
When a vitamin is not present in sufficient quantities, deficiencies can result

5. Vitamin
Many vitamins are water-soluble, so boiling causes them to leach out into the water—this is why it is a good idea to use fresh vegetables or include the vitamin-rich broth of canned vegetables when making soup. Steaming vegetables is a better way of cooking them because it preserves their vitamin content.
The water-soluble vitamins are more likely than fat-soluble vitamins to be the source of dietary deficiencies since the body does not store them. Vitamins A, D, E, and K are fat soluble and build up in stored fat—allowing an excess of these vitamins to accumulate in the body can be toxic.

6. Deficiency
Vitamins also help with the absorption of other nutrients; for example, vitamin C increases the absorption of iron from the intestine. Some vitamins may even help protect the body against cancer and heart disease, and may slow the aging process.
Vitamin D is the only vitamin your cells can synthesize. (Sunlight is required for synthesis, therefore people living in cold climates can develop deficiencies in vitamin D.) All other vitamins must be supplied by the foods you eat.

7. Minerals
are substances that do not contain carbon, but are essential for many cell functions—because they lack carbon, they are said to be inorganic. Minerals are important for proper fluid balance, muscle contraction, conduction of nerve impulses, and building bones and teeth. Calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur are all minerals. Like some vitamins, minerals are water soluble and are lost during boiling. Also like vitamins, minerals aren’t synthesized in the body and must be supplied through your diet.

8. Balanced diet
balanced diet involves getting the correct amount of all the nutrients required for the body to function at its optimum level.
Malnutrition: Occurs when you do no not get the correct amount of all nutrients required. They may be deficient in certain areas (e.g. proteins, vitamins, minerals, etc)

9. balanced diet Factors affecting a balanced diet include:
• Basal Metabolic Rate
• Amount of energy needed when body is at rest during metabolism.
• Level of activity
• Age
• Gender