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Nutrition

The document provides an overview of nutrition, defining food and nutrients, and categorizing them into macro and micro nutrients. It details the six essential nutrients: proteins, fats, carbohydrates, vitamins, minerals, and water, along with their classifications, sources, and functions. The importance of vitamins and their classifications into fat-soluble and water-soluble is also highlighted, emphasizing the need for a balanced diet to prevent deficiencies.

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5 views

Nutrition

The document provides an overview of nutrition, defining food and nutrients, and categorizing them into macro and micro nutrients. It details the six essential nutrients: proteins, fats, carbohydrates, vitamins, minerals, and water, along with their classifications, sources, and functions. The importance of vitamins and their classifications into fat-soluble and water-soluble is also highlighted, emphasizing the need for a balanced diet to prevent deficiencies.

Uploaded by

kachoahtisham273
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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NUTRITION

PREPARE BY
DR MUHAMMAD OBAID AMIN
ORAL AND ESTHETIC SURGEON
NUTRITION
• The study of food, its composition, the
amounts needed by the body and its effects
on the body
DEFINITION
• Food any substance, solid or liquid, that
contains nutrients.  Nutrients: substances
that can be digested and used by the body.
Elements: All nutrients are made up of
elements. They are simple substances that
cannot be broken down into anything simpler
NUTRIENTS
• There are 6 nutrients
• Proteins  Fats / Lipids  Carbohydrates 
Mineral elements  Vitamins  Water
CLASSIFICATION
• Macro Nutrients needed in large amounts by
the body i.e. protein, fat and carbohydrate.
• Micro Nutrients Needed in small amounts by
the body i.e. vitamins, minerals
PROTEINS
• They are made up of the elements:  Carbon 
Hydrogen  Oxygen  Nitrogen  Protein is the
only nutrient with nitrogen which is needed
for growth  The elements join to form Amino
Acids  The amino acids link together in long
chains called Proteins
CLASSIFICATION
• There are 2 classes of protein  1. HBV protein
(High Biological Value)/ First class protein /
Animal protein.  2. LBV protein (Low
Biological Value ) / Second class protein / Plant
protein.  Both classes of protein are needed
in the diet
SOURCES
• Animal protein: meat, poultry, fish, eggs,
cheese, yoghurt, milk.  Plant protein: Lentils,
Beans, Peas, nuts, cereals Plant protein foods
contain:  Less saturated fat  More fibre 
Cheaper to produce
FUNCTIONS
• The growth of all body cells  For repair of
worn or damaged cells  To make hormones,
enzymes and antibodies in the body
LIPIDS
• Lipids are called fats when solid at room
temperature and oils when they are liquid at
room temperature.  Made of 3 elements: 
Carbon  Hydrogen  Oxygen  The elements
make units called glycerol and fatty acids 
Each glycerol joins to 3 fatty acids to form a
lipid
CLASSIFICATION
• There are 2 classes of lipids  1. Saturated
lipids: animal fats, solid at room temperature.
 2.Unsaturated lipids: plant and fish oils,
liquid at room temperature
FUNCTIONS
• Releases heat and energy for the body 
Insulates the body  Protects delicate organs
e.g. kidneys  Source of fat soluble vitamins A,
D, E, K  Delays hunger  Adds flavour to foods
CARBOHYDRATES
• They are Made of 3 elements:  Carbon 
Hydrogen  Oxygen  The elements form
single sugar units e.g. glucose  The sugar
units link up to form other carbohydrates
CLASSIFICATION
• There are 3 classes of carbohydrates  Sugars
 Starches  Cellulose (fibre, roughage)
SOURCES
• Sugars are found in: fruit, honey, table sugar,
cakes, biscuits, sweets, fizzy drinks, jam  2.
Starches are found in: bread, potato, pasta,
rice  3. Cellulose is found in: Fruit,
vegetables, whole- cereals, seeds, nuts, beans,
brown bread, brown rice, high fibre breakfast
cereals
FUNCTIONS
• To supply the body with energy  Extra
carbohydrate is changed to body fat and
stored  Cellulose is needed to keep the
digestive system healthy and lower cholesterol
VITAMINS
• They are Essential for good health  Each
vitamin has its own job to do in the body  If a
vitamin is missing from the diet a deficiency
disease can occur
CLASSIFICATION
• . Fat –Soluble (dissolve in fat) Vitamins: A,D,E,K. 
2. Water – Soluble (dissolve in water) Vitamins:B,
C  If more of the fat soluble vitamins is eaten
than the body needs it is stored in the liver.  If
an overdose of these vitamins is eaten it causes
hypervitaminosis which is harmful to the body. 
Water soluble vitamins are not stored in the
body, if too much is eaten they are removed in
the urine.  It is therefore important to eat water
soluble vitamins every day
FAT SOLUBLE VITAMINS
• Sources Functions Deficiency A Carotene
(changed to vitamin A in the body) Oily fish, cod
liver oils liver/kidney eggs, margarine e.g.
cabbage, spinach Eyesight Growth
Membranes/linings of the body Retarded growth
Night blindness Unhealthy membranes /linings D
Sunlight oily fish, cod liver oil, tinned
salmon/sardines, margarine, butter eggs, Healthy
bones and teeth Rickets Tooth decay
Osteoporosis
WATER SOLUBLE VITAMINS
• Sources Function Deficiencies B group Folic acid Meat,
fish, eggs, cereals, flour, yeast, nuts, pulses, Brown
bread, supplements Controls release of energy from
food. For a healthy nervous system For growth of
healthy foetus during pregnancy Retarded growth
Tiredness Beriberi Pellagra Neural tube diseases C
Fruit, esp. blackcurrants, citrus fruit e.g. oranges,
strawberries. Veg. esp. tomatoes, greens Healthy skin
& gum Antioxidant Fights infection Strengthens blood
vessels Aids healing Scurvy Delayed healing
THE END
THANK YOU
ALLAH BLESS YOU ALL

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