Identify nutrient group and their sources

1. Identify nutrient group and their sources • Different food staffs contain different nutrient which the body uses for life supporting functions. Based on their main body functions these different nutrients are classified in to 5 groups. Water is also considered as the sixth nutrient group but not discussed here

2. CARBOHYDRATE • Majorcomponentoffoodwhichisthemainsource ofenergy;providing4Kcal/gm • In balanceddiet,carbohydratesprovide50-60% of totalcalories taken. • In excess, the carbohydrates are converted into bodyfat. • Functions: energy production in the body; Useful in oxidationoffat,growthofusefulbacteria, synthesis of vitamin B complex, absorption of minerals,preventionofconstipation.

3. CARBOHYDRATE • SOURCE • Starch: cereals,rootsandtubers. • Sugars:whitesugar,honey,glucoseetc. • Cellulose: indigestible contributes to dietary fibers. • Dailyrequirements • Children: • Adolescents: • Men: • Women: 60-250grams. 400grams 300-700grams. 240-540grams.

4. Dietary Fiber • In humans, any of the indigestible carbohydrates when consumed in food pass in the elementary tract as components of faces. These carbohydrates are often termed "dietary fibers". Dietary fiber is an important component in diets. High-fibre diet is important for normal and healthy intestinal and bowel functioning, and reduces constipation. Because it facilitates the rapid passage of materials through the intestine, fibre may be a factor in the control of problems related to appendix, hemorrhoids and heart related disease and cancers.

5. FATS • Composedof smallerunits calledfatty acids. • Saturated fattyacids:Allanimalfats exceptfishoil. • Unsaturatedfattyacids:Allvegetableoils exceptcoconutand palmoils. • Saturatedfatty acidsarecholesterologenic, i.e.theyincrease bloodcholesterollevel. • Functions • Fats provide energy: 1 gram of fat provides 9 calories of energy. • Dietaryfatssuppliesessentialfattyacids neededforgrowth andmaintenance ofthe integrityoftheskin. • Theymaintainourbody temperature. • Fats provide support for many organs in our body such as heart,kidneys,intestine etc.

6. FATS • Sources • Animalsources:ghee, butter,fat ofmeat,fish oils etc. • Vegetable sources: groundnut oil, ginger oil, mustard oil, cotton seed and nut oil and coconut oil etc. • Dailyrequirements • Man: • Woman: • Fatsanddiseases 20-60gm 20-40gm • Obesity, Phrenoderma (rough and dry skin “toad skin”),CoronaryHeart Disease(high intakeof saturated fats),Cancer (Some recentstudiesshow that highintakeoffatsincreasetheriskofcolonand 22 intestinalcancer).

7. PROTEIN • Protein is the building material for all body parts, such as muscle,brain,blood,skin,hair,nails,bonesand bodyfluids. • Protein constitutes 20% of adult body weight and madeupofaminoacids. • Functions • Actsas Buildingblocks of cellsandtissues. • Regulateshemoglobin. • Regulates muscle contraction, formation of enzyme, hormones and other secretions which help synthesis of enzymes andproducesdigestivejuicesand antibodies. • Actasasource ofenergy:1gmof proteingives4 02/10/k14cal. 17

8. SOURCES OFPROTEIN Thereare2mainsources ofprotein. Animalsources: Milk, eggs,meat,fish, cheese etc. Plant sources: Pulses, cereals, beans. nuts, soyabean etc.

11. MINERALS • Inorganic chemical elements present throughoutthebodyinvaryingamounts. • Actas co-factorsof enzymesformetabolism. • Form part of the structure of body tissues, such as bones, teeth and nails, blood, nerves and muscles. • Vitaltophysicalandmentaldevelopment. They also help protect the body against infections. • Meat, fish, milk, cheese, green leafy vegetables and legumes provide most of the minerals needed by the body.

12. Mineral Calcium Function Mineralization of bones and teeth; regulator of many of the body’s biochemicalprocesses; involved inblood clotting, muscle contraction and relaxation, nerve function, blood pressureandimmunedefenses. Mineralization of bones and teeth; part of every cell; used in energy transfer and maintenance of acid-base balance. Maintains normal fluid and electrolyte balance, assists nerve impulse initiation and muscle contraction. Maintains normalfluidand electrolyte balance. Works with insulin and is required for release of energy fromglucose. Necessaryfor absorption and use ofironinthe formation ofhemoglobin. Phosphor ous Sodium Chloride Chromiu m Copper

13. Fluoride Involved in the formation of dental enamel and prevents dental caries; involved in the formationofteeth and skeleton and inhibits osteoporosis in old age. Iodine As part of the two thyroid hormones, iodine regulates growth, physicalandmentaldevelopmentandmetabolic rate. Essential in the formation of blood; involved in the transport and storage of oxygen in the blood and is a cofactor bound to several non-hemeenzymes required for theproperfunctioning ofcells. Integral part of vitamins, biotin and thiamin, as well as the hormone insulin. Essentialfornormalgrowth, development,reproduction and immunity. Iron Sulfur Zinc Magnesi Involved in bone formation and tissue energy metabolism. um

14. VITAMINA • Itis afatsolublevitamin generally found in two forms: RetinolandBetacarotene. • Retinol: Present inanimalfoods:liver,meat,fatty fish, eggsandmilkfatandBetacarotene:Present especially inplants: dark green leafy vegetables, bright yellow fruits. • FunctionsofVitaminA • Important nutrient for normal vision especially in the dark. • Maintain and help in rebuilding of glandular and epithelialtissues. • Necessaryfor normal skeletalgrowthof human beings. • It alsoactsasanti-infectiveagent. 14

15. VITAMINA • An adult person (men/women/pregnancy) needs 600 µg of retinolor 2400µgofβ-carotene. • Deficiency: • Night blindness:inabilityto seeindimlight. • Conjunctival Xerosis: conjunctiva becomes dry and non- wettable. • Bitot’s spots:Triangular,pearly-white or yellowishfoamy spotsonthebolbularconjunctiva. • Corneal xerosis:Thecornea appearsdull,dryandnon wettableand inmore advanced cornealulceration. • Keratomalacia: The cornea may become soft and may burstopen. • CornealUlcer:Keratomalacia canleadtoperforationof the corneaandcornealulcerleadingtopermanent blindness. 15

16. VITAMIND • Fat soluble found in two important forms: Calceferol (D2)andCholecalceferol (D3). • Calceferol may be derived by plant sterols & ergo sterols; where ascholocalceferolisfound inanimalfatsandfish oils. • Sunlight (ultra- violetray)alsoconverts thecholesterol of the body skintovitaminD. • Functions • Promotes the intestinal absorption of calcium and phosphorus; Promotesbonesdissolutionand mineralization;Prevent fromRicketsin children,Increase thetubularreabsorptionof phosphateand variableeffect on reabsorption of calcium. And Facilitates in calcium depositioninthebonesandteeth. 16

17. VITAMIND • Sources • Sunlight: VitaminD3isformedby theexposure of7- dehydrocholesterol,which ispresent in theskin,tothe ultravioletrayofthesunlight • Foods:only in food of animal origin. Liver, egg yolk, butter,cheese andsomespeciesoffish. • Dailyrequirement: • Adult: • Deficiency: • Decrease calcium and phosphorus in the blood; low deposition of calcium phosphate in the growing bones; Rickets;Oesteomalacia. 2.5mcg(100IU) 17

18. VITAMINE • Fatsolublevitamin alsoknownasTocopherol“a Anti-sterilityVitamin”. • Functions • Acts as an antioxidant and reduce oxidation of unsaturated fatty acids. Due to anti- neoplastic effect raises the concentration of high density lipids cholesterol.WithVitaminE,seleniumplaysthe roleofpreventingdestructionoflipidsby oxidation. Maintains stability of cell membranes. when externally applied would minimize wrinkles, scarsandscratchmarks. 18

19. VITAMINE • SourcesofVitaminE • Plants based foods:Vegetableoils,hydrogenatedfats, dark green leafy vegetables, nuts, whole grain, and legumes. Food rich in polyunsaturated fatty acids are also richinvitaminE. • DailyRequirements: • Adults: 10mg(15IU) • Deficiency: • Deficiency is usually not found as in almost many vegetablesfoodshaveVitaminE. • Loss of reflexes, ataxia of trunks and limbs, muscle weaknesses. • Amongprematurebabies,presence ofhemolyticanemia. • Associatedwithhabitualabortion. 19

20. VITAMINK • Cofactor of enzyme and acts as the catalyst for the formation ofprothrombin.Two types Phylloquinone– K1 andManaquinone -K2. • Vitamin K1is found infresh and dark greenleafy vegetables where as Vitamin K2by the synthesis of bacteriasinthe intestines. • Destroyedbyfreezing,by mineraloilsandrancid fats. • Functions • EssentialVitaminfor the formation ofprothrombin. • Stimulates theproductionofcoagulationfactors. • Synthesize therequiredproteinfor thehumanbody. • Acts asthecatalyst foractivatingtheenzyme. 20

21. VITAMINK • Deficiency • Hemorrhage,bleedingdisorders. • Increased risk of hemorrhage among premature or in thenewbornbabieswithcomplicatedlabour. • Dailyrequirement: • 0.03mg/kgbodyweightforadults. • Sources: • Found in fresh green vegetables and fruits. Dark green leafy vegetables, Cabbage, Cauliflower, are richestsource.Alsofoundinliverandcowmilk. 21

22. VITAMINC • Itisknown asAscorbicacid.Itis awater soluble vitamin. It is most unstable of all Vitamins and rapidly destroyed by hightemperature,oxidation,dryingorstorage. • Functions: Vitamin C is the potent antioxidant and has an important role in tissue oxidation. It helps to increase the generalresistance ofthebodytofight infections. • Involvesinabsorption,mobilization,distribution,and intoxicationofmetalions. • Helps transfer of iron from plasma into tissues and store inbonemarrow,spleenandliver • Protectseyes andlungsfromoxidizingagents. • Reduces oxidation of low density lipoprotein and also VitaminA&E. 22

23. VITAMINC Deficiency: Scurvy among children during 6 to 18 months of age; Conjunctival haemorrhage; Bleeding of gums and petechiae of skin (round , purplish red spot); Frequent diarrhoea, fever, vomiting due decrease in body’s general resistance toinfections. Sources: Almost all citrus fruits have Vitamin C. Also include tomatoes, green leafy vegetables, cabbage, germinating legumes Liver and kidney. It isdestroyedbycooking Daily requirements:40 mg/dayforadult 23

24. VITAMINB1(THIAMINE) • It is a water soluble vitamin. It is relatively stable at heatbut isdestroyed inneutraloralkalinesolution. • Functions: It plays an important part in carbohydrate metabolism. It is essential for the proper functioning of the nervoussystem. • Sources:Richestsource: unmilled cereals, pulses and nuts. Poor source:Meat,fish,eggs,liver,darkgreen leafyvegetables,fruits,driedyeast.Milk is important sourcefor infants. • Daily Requirement: 1-2 Mg. per day or 0.5 mg. per 1000 kcalofenergyintake. • Deficiency: Beri Beri (most common in only rice feedingcommunityespeciallypolished rice). 24

25. VITAMINB2(RIBOFLAVIN) Functions: It involvesprotein,fat&Carbohydrate metabolism.Fundamental rolein cellular oxidation. Cofactors of various enzymes which plays the metabolism to formtheenergy.Synthesizetheglycogenand erythropoiesis whichchangesthepyridoxines andfolicacidstothe coenzymes. Helps in oxidation of fatty acids and transport H+ Sources:Milkandmilkproducts,eggs,liver,greenleafy vegetables are good sources. Wheat, millet and pulses are fair sources.Rice isa poorsource.Germinatingpulsesalso furnish riboflavin. Riboflavin is synthesized by bacteria is the largeintestine. Daily requirementis1-2 mgor0.6mg.per 1000Kcal intake. Deficiency:confinedskin (cracks),and mucosa,glossitis , dermatitis, circumcornealvascularizationandkerati34tis, s0c2/a10/l1y4

26. VITAMINB3(NIACIN) Function: It is required by the body for the utilization of carbohydrates and tissue respiration. Essential for normal functions of skin, gastrointestinal and nervous system.Helpsinsynthesis ofDNAandits repairment. Controlsbloodcholesteroland lipids. Sources:Rich inwhole graincereals, nuts, pulses, meat, liver and chicken, dried yeast, ground nuts. Poorsourceinmaize. Daily Requirements:20 mg.perday or 6.6mgper 1000calorieintake. Deficiency:gastrointestinaldisorder,diarrhoea,lossof appetite, nausea,vomiting,neurological manifestation, loss of memory, pigmented scaly skin, cracks ofhandandneck.

27. VITAMINB6(PYRIDOXINE) • Itplaysanimportantroleinthemetabolismof aminoacids,fatsandcarbohydrates. • Daily requirements:1.5-2mgperday. • Sources: Liver, meat, fish, whole cereals and legumes. • Deficiency is generally unusual as most of the foods like meat, fish, legumes, and cereals contain pyridoxine. But in some cases may have clinical manifestation of convulsion, loss of weight and abdominaldistress.

28. (CYNOCOBALAMINE) • Itisnecessaryfor synthesisof DNAandalsofatty acids. • It is required for carbohydrate, fat and protein metabolism. • Itisusedformakingredbloodcells. • Sources:Liver,eggs,fish and milk. Itloses itspotency whenovercooked. • Daily requirement:-1microgramforadult.And0.2-1 microgram for children. • Deficiency:Megaloblastic anemia(perniciousanemia) and impairing of DNA thus leading to formation of immaturedRBCscausinganemia.

29. CHPT 3 Identify origin and composition of food stuffs. • Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn(maize),wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide.

30. Plant source food stuff • Many plants and plant parts are eaten as food and around 2,000 plant species which are cultivated for food. In fact, the majority of foods consumed by human beings are seed-based foods. These include: • Edible seeds include cereals (corn,wheat, rice,), legumes (beans,peas, lentils,) and nuts. Oilseeds are often pressed to produce rich oils - sunflower,flaxseed and oil sesame. • Fruits are the ripened ovaries of plants. Some botanical fruits, such as tomatoes,pumpkins, and eggplants, are eaten as vegetables. • Vegetables (root vegetables; potatoes and carrots, bulbs; onion family, leaf vegetables: spinach and lettuce,stem vegetables : bamboo shoots and asparagus, and inflorescence vegetables :globe artichokes and broccoli and other vegetables such as cabbage or cauliflower).

31. Animal source food stuffs • Animals are used as food either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs. Food products produced by animals include: • Milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.). • bees produce honey, reduced nectar from flowers, which is a popular sweetener in many cultures.