basic components of food

Basic component of food

Farzana Saleh

Community Nutrition Department, BIHS

What is

Food ?

Nutrition ?

Diet ?

Food – is a composite mixture of substances which when consumed perform certain function in the body.

Nutrition – Science dealing with the process of utilizing food for the normal functioning, maintenance and growth of tissue or organ and production of energy.Diet – Total solid or liquid foods consumed by an individual or population, either on an average basis or during a specified period.

FOOD GROUPS ACCORDING TO MAJOR NUTRIENTS CONTENT

• Carbohydrate: rice, wheat, potato, sugar and molasses.

• Protein: meat, fish, egg, milk, legumes and beans.

• Fat: oil, ghee and butter, fat.• Vitamins: Green yellow and other colored fruits

and vegetables, egg, milk, liver etc.• Minerals: Green yellow and other colored fruits

and vegetables (carrot, radish, cauliflower, spinach ), egg, milk, liver and common salt.

• Water

Deficiency

Macronutrient

Micronutrient

Protein

CHO

Fat

Vitamins

Minerals

CarbohydrateA.Daily requirement: 400-600 g B. Effects of deficiency Ketone body

production, An excessive degradation of body protein

C. Source Starches- millets,cereals,roots,tubers,plant stems.Sugars – monosaccharides, disaccharides, Polysaccs.Cellulose- Fibrous lining of fruits, vegetables, cereals.

Functions of Carbohydrate• Main function to supply energy• Protein-sparing action: for tissue building

and maintenance more protein is used for energy

• For proceeding oxidation of fat• Lactose promotes growth of desirable

bacteria• Lactose also useful in the synthesis of B-

vitamins• Ribose sugar is a important compounds for

DNA & RNA

Fat A. Adult, expectant and nursing mothers 10-

20% of total caloriesB. Children & adolescents (1-18 yrs) 15-20 % of

total caloriesC. Infants (birth-1 yr) 25-30% of total calories

B(a). Effects of deficiency WastingB(b). Effects of excess intake Obesity Atherosclerosis, lipidemia, HTN,

Arterisclerosis.

C. Source Animal- Ghee, Butter, meat, fish oil.

Plant- Soya bean, ground nuts, mustard, cotton seed, sunflower, coconut oilRich sources: pure oils & fats; ghee; butterGood sources: nuts & oil seeds; milk powder; eggs; meat & fishFair sources: cow milk, pulses, cereal & millets

Fatty Acids A. What is fatty acids?Types of Fatty Acids

B (a). Two types of FA- SFA and USFAB (b). MUFA and PUFAC (a). What is EFA?C (b). ω 3 series- Linolenic acid

ω 6 series- Linoleic acid & arachidonic acid

• Modern diet rich in ω6 FA• Lower in ω3 FA• ω6 FA source animal protein and

vegetables• ω3 FA source marineFat sources

• Fish from cold water: PUFA• Soybean oil: PUFA (Linoleic acid, ω6)• Coconut oil: SFA• Olive oil, peanut, almond: MUFA• GLV: some ω3 PUFA

OBESITYWasting

ProteinA. Daily requirement 1g / kg body weightB. Effects of deficiency PEM e.g. – Marusmus, KwarshiorkorC. Source Animal- Egg, milk,fish,meat,milk products Plant- pulses, cereals, nuts, beans, oilseed-cake.

Classification of ProteinA.According to Nutritional properties

a. First class: high biological value; contain all EAA. e.g. animal protein

b. Second class: low biological value; poor in EAA. e.g. plant protein

Amino AcidA. Protein are large molecules formed from

the combination of a large number of simpler substance known as Amino Acid

Essential Amino AcidsValine ThreonineMethionine LysinePhenylalanine TryptophanLeucine Isoleucine

Protein complementary• Protein of wheat and beans combined provides a satisfactory amino acids intake

• Protein of rice and pulses gives good amino acid sources

Functions of Protein • Maintenance and growth• Regulation of body process• Source of energy

Vitamins

Vitamin-AA.Daily requirement: Adult male/female/pregnancy-750 µgm. Lactation-1150

µgm.B. Effects of deficiency 1.Night blindness2. Xeropthalmia

C. Source Animal- liver, egg yolk, cheese, butter, whole milk, fish.

Plant- 1. Dark GLV-spinach, amaranth, methi, caddage.2. Colored NLV - carrots, pumpkins; 3. Fruits- Mango, papaya.4. Fortified food-dalda, margarine, milk

Vitamin-AA.Daily requirement: Adult male/female/pregnancy-750 µgm. Lactation-1150 µgm.

B. Effects of deficiency 1.Night blindness

2. Xeropthalmia

Vitamin-DA.Daily requirement: Adult – 2.5µg: Pregnancy and Lactation-10 µgm.

B. Effects of deficiency 1. Rickets in children2. Osteomalacia; 3. Osteoporosis.

C. Source Animal - Skin: 7-dehydrochol1,25(OH)2DOther - fish liver oil, egg yolk, liver, butter, milk & milk products.

Vitamin-E (α- tocopherol)A.Daily requirement: 30 I.U.

B. Effects of deficiency metabolic disorder due to enhanced oxidative stress, sexual dysfunction

C. Source Animal- egg yolk, meat, whole milk, fish.

Plant- vegetable fats

Vitamin-KA.Daily requirement: 0.03 mg

B. Effects of deficiency 1. Generalized bleeding.2. Prolonged clotting time.

C. Source Animal – milk, self intestinal floraOther - spinach, cauliflower, cabbage, fruits.

Vitamin-CA.Daily requirement:Adult- 40 mg. Pregnancy- 40 mg. Lactation- 80 mg.

B. Effects of deficiency Scurvy- swollen & bleeding gums, subcutaneous bruising, bleeding into skin or joints, delayed wound healing, anemia & weakness.

C. Source Animal – meat & milk (small amount)Plant- citrus fruits: amlaki, orange, lemon, tomato, guavas, black berry, straw berry, fresh vegetables.

Vitamin B-complex

Vitamin-B1 (Thiamin)A.Daily requirement: 0.5mg / 100 Cal energy

intake Adult male-1.5mg. Adult female- 1mg.B. Effects of deficiency

1.Beriberi-Dry/Wet/Infantile.2. Wernicks encephalopathyC. Source Animal- Meat, egg , fish.

Plant- Dried yeast, unmilled cereals, pulses, nuts.Vegetables, fruits, rice, wheat.

Vitamin-B2 (Riboflavin)A.Daily requirement: 0.6mg / 100 Cal

intake Adult male- 1.6mg. Adult female- 1.4mg. B. Effects of deficiency 1. Angular stomatitis.

2. Cheiliosis. 3. Soreness of tongue. 4. Redness,burning sensation in eyes & vascularization of cornea.

C. Source Animal- Meat, milk,liver, kidney.

Plant- growing leafy vegetables, cereals, pulses.

Synthesized by intestinal bacteria

NiacinA.Daily requirement: 6.6mg / 100 Cal

intake Adult male-18mg. Adult female- 14mg.

B. Effects of deficiency 1. pellagra.2. Glossitis.3. Stomatitis.

C. Source Animal- Meat, liver , kidney, milk, fish & poultry.

Plant- Legumes & ground nut .

Vitamin B6(Pyridoxine)A.Daily requirement: Adult- 2 mg. Pregnancy & lactation- 2.5 mg.

B. Effects of deficiency Peripheral neuritis.C. Source Animal- Meat, egg yolk, fish, liver,milk.

Plant- Whole grain cereals, legumes & Vegetables.

FolateA.Daily requirement: Adult-100µg. B. Effects of deficiency 1. Megaloblastic anaemia.2. Glossitis.3. GIT disturbance.

C. Source Animal- egg, liver .

Plant- leafy vegetables.

Vitamin B12 (Cyanocobalamin)

A.Daily requirement: Adult- 1 µgB. Effects of deficiency :1. Megaloblastic anaemia.2. Neurological lesion

C. Source Animal- Meat, egg yolk, fish, liver, milk.

Synthesized by intestinal bacteria

Minerals

Minerals ~50 elements

in the body

Major (Large Store)

CaNaKP

Minor / TraceIronIodineFluorineZn, Mg, Cu, Mn

MineralsFunctions1. Formation of bones and

teeth2. Osmotic pressure of body

fluid3. Synthesis e.g. RBC, T3, T44. Acid-base balance5. Maintenance of tones

Minerals

Sources• Green leafy vegetables, fruits, whole

grain cereals, sea foods

• Eggs, Milk, Meat

Conclusions1. Dietary constituents must be mixed of plant and

animal sources

2. Calorie consumption must not exceed expenditure Energy dense diet for the heavy worker and low calorie diet for the sedentary people

3. Feed the growing children, pregnant mothers and heavy workers and starve the sedentary people

4. Micronutrients must maintain an equal ratio with macronutrients.