1. Nutritional Requirements: Types and Sources of Nutrients
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2. Nutrition
The science of food and how the body uses it in health and disease
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3. Essential Nutrients Proteins Fats Carbohydrates Vitamins Minerals
Water
In this context, ‘essential’ refers to nutrients that the body is unable to manufacture (or not in sufficient quantities)
They must be obtained from the diet
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4. Essential Nutrients Necessary for energy
Needed for the building and maintenance of tissues
Relied upon for the regulation of body functions
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5. Energy-Providing Nutrients
Three nutrients provide the body with energy:
Proteins
Fats
Carbohydrates
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6. Energy Measurements Energy is expressed in ‘kilocalories’
1 kilocalorie = 1000 calories
Kilocalorie = Calorie (note capital ‘C’)
1 kilocalorie = heat required to raise the temperature of 1kg of water 1°C
An average person requires approximately 2000 kilocalories per day
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7. FATS ALCOHOL CARBOHYDRATES PROTEINS
Calorie Densities of Various Energy Sources
FATS
9 Cal/g
ALCOHOL
7 Cal/g
CARBOHYDRATES
4 Cal/g
PROTEINS
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8. Proteins Found in every living cell Act as structural components for:
Muscles
Bones
Blood
Enzymes
Some hormones
Cell membranes
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9. Proteins Composed of chains of amino acids
20 commonly recognized amino acids
Nine essential (can not be synthesized) amino acids
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
Histidine
Isoleucine
Leucine
Lysine
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10. Protein
Individual sources of protein are ‘complete’ if they supply all nine essential amino acids
Complete protein sources include animal products such as meat, cheese, fish, eggs, poultry and milk
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11. Protein
‘Incomplete’ protein sources include those foods that do not contain all nine essential amino acids
Usually from plant sources such as grains, beans, peas, and nuts
Still good sources of amino acids
Foods must be combined to get all amino acids (rice and beans for example)
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12. Protein Protein should comprise 10-15% of total caloric intake
Protein consumed in excess of needs is stored as fat
Inadequate protein consumption can lead to muscle wasting
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13. Fats Also known as lipids Concentrated source of energy Fat serves to
Provide a source of energy
Insulate the body
Cushion organs
Aid the absorption of fat-soluble vitamins
Add flavour and texture to foods
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14. Fats Fats in food are mostly triglycerides
Include a glycerol (an alcohol)
Three fatty acid molecules
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15. Fats Fats can be classified as
Saturated
Monounsaturated
Polyunsaturated
Based on the degree of saturation or number of double bonds that exist between carbon atoms
No double bonds = saturated
One double bond = monounsaturated
Two or more double bonds = polyunsaturated
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16. Saturated Fat Monounsaturated Fat Polyunsaturated Fat
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17. Saturated Fats Food usually contains more than one type of fat
The dominant fat determines the characteristics of the fat
Saturated fats are solid at room temperature
Saturated fat is found predominantly in animal products
Saturated fat has also been linked to cardiovascular disease
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18. Unsaturated Fats
Monounsaturated and polyunsaturated fats usually come from plant sources
Unsaturated fat is liquid at room temperature (oil)
More desirable, not linked to cardiovascular disease
Unsaturated fats appear to lower blood cholesterol
Also shown to reduce the risk of heart disease
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