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BIOCHEMISTRY OF NUTRITION Bioc 314

BIOCHEMISTRY OF NUTRITION Bioc 314. Schedule. Course Introduction Nutrient Need Digestion, Absorption, transport Carbohydrates Lipid Protein Vitamins Trace Minerals Water. Energy Balance and weight control Obesity Sports and Nutrition Maternal Nutrition

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BIOCHEMISTRY OF NUTRITION Bioc 314

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  1. BIOCHEMISTRY OF NUTRITIONBioc 314

  2. Schedule • Course Introduction • Nutrient Need • Digestion, Absorption, transport • Carbohydrates • Lipid • Protein • Vitamins • Trace Minerals • Water

  3. Energy Balance and weight control • Obesity • Sports and Nutrition • Maternal Nutrition • Food Safety and food technology • Eating Disorders and suggested solutions

  4. Textbooks • Required Reading: • J. Mann and S. Truswell (2nd edition, 2002). Essentials of Human Nutrition. Oxford UniversityPress. • Nutrition by E. Hamilton, E. Whitney and F. Sizer (2001), 2nd edition West Publishing Company (USA). • Recommended Reading: • Shils, Olson, Shike, and Ross (Eds.), (1999). Modern Nutrition in Health and Disease, 9th edition. Williams and Wilkins. • Perspectives in Nutrition by G. Wardlaw, and P. Insel (2001), 4th edition, Mosby (USA).

  5. My site http://Kheffha.kau.edu.sa.

  6. NUTRITION

  7. What Is Nutrition? -The study of how your body uses the food that you eat.

  8. What is a Nutrient A nutrient is a chemical substance in food that helps maintain the body. Some provide energy. All help build cells and tissues, regulate bodily processes such as breathing. No single food supplies all the nutrients the body needs to function.

  9. Why is Nutrition Something We Need to study? Diet (what you eat) is considered a major cause of the top 3 causes of death: Heart disease (32%) Cancers (23%) Stroke (7%) 55% of the population are either overweight or obese Diabetes mellitus Arthritis High Blood Pressure

  10. Why do people choose the foods they do? • Personal Preference • Habit • Ethnic Tradition or Tradition • Social Interactions • Availability, Convenience or Economy

  11. Why study food chemistry? Carbohydrates Proteins Harvest Processing Additives Lipids Packaging Vitamins Storage Water Distribution Minerals Preparation Colorants Flavors Consumption

  12. Energy Yielding Nutrients (i.e. FUEL) • Lipids (or Fats) • Proteins • Carbohydrates • (energy is measured in calories or joules) • 1 calorie = 4.18 joules = • 1 kilocalorie (kcal) = 1 Cal = 1000 cal

  13. Calories per gram: Protein 1 Gram = 4 calories Carbohydrates 1 Gram = 4 calories Fat 1 Gram = 9 calories

  14. Variables which affect nutrient needs: 1. Age 2. Gender 3. Activity Level 4. Climate 5. Health 6. State of nutrition

  15. A “day in the life” of (22 year old active female) • Breakfast: orange juice, 2 cups of cantaloupe melon • Morning snack: an apple • Lunch: small tossed salad (lettuce,tomato, cucumber) • 2 glasses of water • Supper: medium tossed salad (lettuce, tomato, cucumber) with dressing • 1 cup steamed broccoli • 1 cups of cantaloupe melon • 1 can of diet pop

  16. What are the Principles of Diet-Planning?“ABCDMV” • Adequacy • Balance • kCalorie (Energy) Control • Nutrient Density • Moderation • Variety

  17. 13 items must be listed • Total fat • - saturated • - trans • cholesterol • sodium • carbohydrates • - fibre • - sugar • protein • vitamin A • vitamin C • calcium • iron

  18. Food Guide Pyramid • A Guide to Daily Food Choices • The breadth of the base shows that grains (breads, cereals, rice, and pasta) deserve most emphasis in the diet. • The tip is smallest: use fats, oils and sweets sparingly.

  19. Food Pyramids Compared

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