nutrient

• Nutrition


  10/05/2023
• Nutrition


  What a person eats and how the body uses it
• Nutrition


  • It is essential for normal growth and development
  • Tissue maintenance and repair
  • Cellular metabolism
  • Organ function
• Nutrients


  • Water
  • Carbohydrates
  • Proteins
  • Fats
  • Vitamins
  • Minerals
• Macronutrients


  Carbohydrates, fats, protein, minerals, vitamins, and water are included in this category. They are needed in large amounts (e.g., hundreds of grams) to provide energy.
• Micronutrients


  Vitamins and minerals are included in this category. They are required in small amounts (e.g., milligrams or micrograms) to metabolize the energy-providing nutrients.
• Carbohydrates


  Composed of carbon, hydrogen, and oxygen. They are the main source of energy in the diet. Each gram of carbohydrate produces 4 kcal/gr. Serves as the main source of fuel (glucose) for the brain, skeletal muscles during exercise, erythrocyte and leukocyte production, and cell function of the renal medulla.
• Proteins


  • Provide a source of energy (4 kcal/g)
  • They are essential for the growth, maintenance, and repair of body tissue
  • Collagen, hormones, enzymes, immune cells, deoxyribonucleic acid (DNA), and ribonucleic acid (RNA) are all made of protein
• Amino acid


  The simplest form of protein, consisting of hydrogen, oxygen, carbon, and nitrogen
• Simple proteins


  • Albumin
  • Insulin
• Fats (lipids)


  The most calorie-dense nutrient, providing 9 kcal/g. Composed of triglycerides and fatty acids.
• Water


  Vital for cell function as it depends on a fluid environment. Water makes up 60% to 70% of total body weight.
• Fluid needs


  1. Drinking liquids

  2. Eating solid foods high in water content such as fresh fruits and vegetables

  3. Digestion process produces fluid during food oxidation
• In a healthy individual fluid intake from all sources equals fluid output through elimination, respiration, and sweating
• Vitamins


  Organic substances present in small amounts in foods. They are essential to normal metabolism by catalysing the biochemical reactions.
• Vitamin synthesis depends on dietary intake
• Vitamin content is usually highest in fresh foods that have minimal exposure to heat, air, or water before their use
• Water-soluble vitamins


  • Vitamin C
  • B1 (thiamine)
  • B2 (riboflavin)
  • B3 (niacin or nicotinic acid) (pyridoxine)
  • B9 (folic acid)
  • B12 (cobalamin)
  • pantothenic acid
  • biotin
• Fat-soluble vitamins


  • Vitamin A
  • Vitamin D
  • Vitamin E
  • Vitamin K
• Water-soluble vitamins


  The body cannot store them, so people must get a daily supply in the diet
• Fat-soluble vitamins


  The body can store them, but there are limitations in amounts of vitamins E and K
• Minerals


  Inorganic elements essential to the body as catalysts in biochemical reactions
• Macrominerals


  • Calcium
  • Phosphorus
  • Sodium
  • Potassium
  • Magnesium
  • Chloride
  • Sulfur
• Microminerals (trace elements)


  • Iron
  • Zinc
  • Manganese
  • Iodine
  • Fluoride
  • Copper
  • Cobalt
  • Chromium
  • Selenium
• Food processing


  • Digestion
  • Absorption
  • Metabolism
  • Storage
  • Elimination
• Factors influencing nutrition


  • Biological
  • Sociocultural
  • Psychological
  • Environmental
• Energy balance


  The relationship between the energy derived from food (intake) and the energy used (output) by the body
• Energy intake


  The amount of energy that nutrients or foods supply to the body, expressed as large calorie (Calorie, kilocalorie [Kcal]). 1 Calorie (Kcal) equals 4.18 kilojoules. The energy comes from the metabolism of food: 4 Calories/gram (17 kJ) of carbohydrates, 4 Calories/gram (17 kJ) of protein, 9 Calories/gram (38 kJ) of fat, 7 Calories/gram (29 kJ) of alcohol.
• Energy output


  Metabolism refers to all biochemical and physiological processes by which the body grows and maintains itself. The basal metabolic rate (BMR) is the rate at which the body metabolizes food to maintain the energy requirements of a person who is awake and at rest.
• Maintaining a healthy body weight requires a balance between the expenditure of energy and the intake of nutrients
• When energy requirements of an individual equate with the daily caloric intake, the body weight remains stable
• Body mass index (BMI)


  An indicator of a person's healthy weight. For people older than 18 years, it is an indicator of changes in body fat stores and whether a person's weight is appropriate for height, and may provide a useful estimate of malnutrition. However, the results must be used with caution in people who have fluid retention (e.g., ascites or edema), athletes, or older adults.
• Components of a Nutritional Assessment (ABCD)

  • Anthropometric data
  • Biochemical data
  • Clinical data
  • Dietary data
• Anthropometrical data


  • Body Mass Index (BMI)
  • Triceps skinfold (TSF)
  • Mid-arm circumference (MAC)
  • Mid-arm muscle area (MAMA)
• Body Mass Index (BMI)


  BMI = weight(kg)/height (m)2. Assessment values: Underweight < 18.5, Normal 18.5-24.9, Overweight 25.0-29.9, Obesity (Class I) 30.0-34.9, Obesity (Class II) 35.0-39.9, Extreme obesity (Class 3) ≥40
• Triceps skinfold (TSF)


  It is performed to determine fat stores. Measurement includes subcutaneous tissue by using a caliper. It is expressed in millimeters.
• Mid-arm circumference (MAC)


  It is an indicator of skeletal muscle mass and protein reserve.
• Mid-arm muscle area (MAMA)


  It is calculated using reference tables or a formula that incorporates the TSF and the MAC.
• Standard values for anthropometrical data


  • Provided in the material
• Signs associated with malnutrition

  • General appearance: Apathetic, listless, looks tired, easily fatigued
  • Weight: Overweight or underweight
  • Body area: Dry, flaky, pale or pigmented, pre