Principles of Nutrition
September 2022
Dr. Sarray Sameh. Ph.D
Nutrition
Human nutrition deals with:
– nutritional requirements of human beings at different
age, sex and physiological status,
– nutritional imbalances in human being and
– various measures for overcoming such deficiencies
and imbalances
Adequate nutrition is required for growth,
development and maintenance of normal
functions.
Nutrients
- Nutrients: are the chemical substances that are
present in the food in different proportions and are
needed to sustain the normal body functions.
- Macronutrients (proteins, fat & carbs)
- Micronutrients (vitamins & minerals)
Dietary Fats
Influence the incidence of coronary heart
disease
Triacylglycerol (most important class of
fats); constitute the majority (90%) of dietary
lipids.
Triacylglycerols are needed for:
– Providing essential fatty acids.
– absorption of dietary fat soluble-vitamins.
The influence of TAGs on blood lipids is
determined by:
– the chemical nature of their fatty acids,
– the absence or presence of double bonds,
– the number of double bonds and
– the location of the double bonds and the configuration
(cis vs trans)
Dietary fats
Consumption of saturated fats is strongly associated
with high levels of total plasma and LDL cholesterol.
When substituted for saturated fatty acids in the diet,
monounsaturated fats lower both total plasma and LDL
cholesterol, but increase HDL.
Consumption of fats containing ω-6 polyunsaturated
fatty acids lowers plasma LDL,
Dietary ω-3 polyunsaturated fats suppress cardiac
arrhythmias, reduce serum triacylglycerols, decrease the
tendency for thrombosis, and substantially reduce the risk
of cardiovascular mortality
Dietary Carbohydrates
Role: provide energy
Not essential nutrients but their absence leads to
ketone body formation & degradation of muscle protein
Monosaccharides: The principal monosaccharides are:
– Glucose (fruits, sweet corn, corn syrup and honey)
Simple
– Fructose (honey and fruits).
Disaccharides: The most abundant disaccharides are
sucrose (G+F), lactose (G+Gal) and maltose (2G).
Polysaccharides: or Complex sugars, including starch
found in plants, potatoes, wheat, and vegetables .
Complex
Dietary fiber: are Non-digestible carbohydrates
– cellulose, lignin and pectin.
– Beneficial effects: Add bulk to the diet, Increases the bowel
motility, and normal laxation. Delay gastric emptying and sensation
of fullness
Dietary Carbohydrates
When they are consumed as part of a diet
in which caloric intake is equal to energy
expenditure, they do not promote obesity
Dietary Proteins
Provide essential amino acids for protein
synthesis. (9 essential aa)
Sources:
– Animal: contain all essential amino acids.
– Plants: do not contain all essential amino acids, thus
have lower biologic value than animal proteins.
Healthy adults have a normal nitrogen balance,
which occurs when the amount of nitrogen
consumed equals that of excreted nitrogen
(urine, sweat, feces).
Nitrogen Balance
Nitrogen Balance: Difference between nitrogen consumed
and excreted nitrogen
Healthy adults have a normal nitrogen balance: the amount
of nitrogen consumed equals that of excreted nitrogen
(urine, sweat, feces).
Positive Nitrogen Balance:
– Consumed nitrogen exceeds excreted nitrogen.
– Typically seen in :
Children & pregnancy
Recovery from a severe illness,
Some pathological conditions, such as tissue growth.
Negative Nitrogen Balance:
– Excreted nitrogen exceeds consumed nitrogen.
– Associated with:
Inadequate dietary protein intake,
Lack of an essential amino acid
Physiologic stresses: trauma, burns, illness or surgery.
Protein energy malnutrition
Kwashiorkor is caused by inadequate
intake of protein and is characterized by
edema.
Marasmus results from chronic deficiency
of calories.
Dietary Minerals
Since plants obtain minerals directly from soil, dietary
minerals come directly from plants, or indirectly from
animal sources.
Minerals are also present in drinking water in variable
proportions depending on the geographical location.
Nutrients recommendations:
Dietary Reference Intakes (DRI)
- the Food and Nutrition Board of the Institute of Medicine and the National
Academy of Sciences have compiled Dietary Reference Intake (DRI)
DRI is an estimate of the amount of nutrients required to prevent
deficiencies and maintain optimal health and growth
- DRI is the general term for a
set of reference values. It
includes AI, EAR, RDA, and
UL for micronutrients and
AMDR (Acceptable
macronutrient distribution
ranges) for energy-yielding
macronutrients).
- These values, which vary by
age and gender, include:
RDA & Adequate Intake (AI)
Age:
– Adults requirements: 0.8 g of protein/kg body weight
– Infants: more than 2.0 g of protein/kg body weight.
Gender:
– Males: RDA for males 20% greater than those for women
– Females: increased RDA allowance for iron to compensate
for the periodic iron loss during menstruation.
Physiological and pathological:
– Pregnant and lactating women: 20% to 30% increased
RDA for most nutrients.
– Increased requirement of some nutrients in patients with
injury and illnesses.
Energy Requirements
The estimated energy requirement (EER) is by definition:
the average dietary energy intake predicted to maintain an
energy balance (the calories consumed=energy expended)
in a healthy adult of a defined age, gender, height and
physical activity.
Recommended energy intake:
– Adult man 70 kg: 2900 kcal (12,142 kJ)
– Adult woman 50 kg : 2100 kcal (8,800 kJ).
▪ The energy intake depends on the type of
food:
-Energy content of fat is more than twice
that of protein or carbohydrate.
- Energy content of ethanol is intermediate
between fat and carbohydrate.
Use of food energy in the body
The energy produced by the metabolism of the macronutrients
(fats, proteins, carbohydrates) is used for three processes that
require energy.
The number of calories expended by theses processes in
24 Hrs of period is called total energy expenditure
Basal Metabolic Rate (BMR):
– It represents the energy required to carry out the normal body
functions such as respiration, blood flow and ion transport.
Thermic Effect of Food (diet induced thermogenesis)
– increased production of heat by 30% during food digestion and
absorption.
Physical Activity:
– Provides the greatest variation in energy requirements: the amount of
energy consumed depends on the duration and intensity of the
exercise.
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