Essential Food Elements

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Essential Food Elements

• By
• Dr Hamda Qotba, B.Med.Sc, M.D, ABCM

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Objectives

• 1) Introduction of important terminology
• 2) To know the function, source, structure of
  carbohydrates, proteins, and fat
• 3) Side effects of excess and insufficient intake
  of EFE

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Terminology you have to know

• Nutrition
• Process by which living organism receives
  material and uses them to promote its vital
  activities
• Nutrient
• Any substance which is digested and absorbed to
  promote body function

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• Diet
• Selection of food which is normally eaten by
  person or population
• Food
• Substance when eaten , digested, absorbed provide
  at least one nutrient

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• Balanced diet
• Diet that provide adequate amount of all
  nutrients
• Malnutrition
• Caused by incorrect amount of nutrient intake
• Nutritional status
• Health status that produced by balanced between
  requirements and intake

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• Nutritional assessment
• Measurement of nutritional status by
  anthropometrics , biochemical data, dietary
  history
• Dietitian
• Persons who applies science of nutrition to
  people in health and disease

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• Metabolism
• Changes taking place in the body as result of
  body activity
• Anabolism
• Complex molecules are synthesized from simpler
  ones
• Catabolism
• Complex molecules are broken to simpler ones

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Carbohydrates

• Starch , sugar
• Broken in the body to produce heat and energy
• Oxidation of carbohydrate in the body produce CO2
  and H2O
• 1g ----? 16 kj (4kcal)

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Structure

• Monosaccharides
• Glucose , fructose and galactose
• Disaccharides
• Sucrose , lactose and maltose
• Polysaccharides
• Amylose straight chain of 70-350 glucose
• Amylopectin branched chain of 100000 glucose

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Sources of carbohydrates

• Glucose ------? fruits
• fructose ------? honey
• sucrose ------? beet, cane
• lactose -------? milk
• Galactose ----? digestion of lactose
• maltose ------? sprouting grains
• starch ------? grains, unripe ftveg.
• Glycogen----? liver, muscles
• Cellulose ------? cereals, veg.,
• cell wall as
  fiber

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Properties uses

• Sweetness differs fructose ? lactose
• Glucose ---? added for food when high energy
  required
• Fructose ---? sweetener in diabetes
• Sucrose --? sweetener preservative
• Glucose syrup ----? jam

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Digestion Absorption

• Starch pancreatic amylase maltotriose
• Disaccharidases sucrose, maltose, lactose
  monosaccharide
• carbohydrate are absorbed in the single form
• Absorbed by intestinal villi then travel by blood
  stream to the liver through the portal vein

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Utilization

1. Used as fuel to produce energy for cell activity
2. Glycogen (glucose, galactose, fructose) is
   synthesized in liver and muscle and its used for
   muscular work
3. Converted into fat when liver and muscle are full
   with glycogen

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Blood sugar level Hormonal control

• 65-180 mg/dl
• Insulin ß pancreatic cell assessing passage of
  glucose to cell
• Adrenaline adrenal medulla glucose from the break
  down of glycogen in liver

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• Glucagon ? pancreatic cell glucose from the break
  down of glycogen in liver
• Growth hormone pituitary gland antagonize insulin

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Intake

• Traditional food consists mainly of carbohydrate
  like rice, wheat, corn, honey, jam, fruits and
  veg.
• Excess intake obesity
• lack intake ketosis
• lack intake depletion of body
  tissue

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Fat

• Carbon, Hydrogen, and Oxygen
• Glycerol 3 fatty acid ?triglyceride
• Fatty acid e.g stearic, palmitic, oleic
• Saturated single bond, stable
• Unsaturated double bond, less stable
• Bond converted from double Unsaturated to single
  Saturatedhydrogenation

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Hydrogenation

• Change chemical and physical -gtharder, raise
  melting point
• Saturated single bond (palmitic,
  steariclard )
• Monosaturated 1double bond (oleicolive)
• Polyunsaturated gt 1double bond (linoleiccorn)

More hydrogen is introduced chemically
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Rancidity Solubility

• In dairy product is due to liberation of free
  fatty acid as a result of hydrolysis of
  triglyceride by bacteria.
• Non dairy product exposure to O2 cause oxidation
• Emulsion suspension of minute particle

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Sources

• Animal
• high in cholesterol
  (fat, butter, egg, milk)
• Vegetable
• plant sterols that are poorly absorbed by man,
  not cholesterol (olive , cotton, corn)

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Digestion

• In the duodenum
• fat pancreatic lipase f.f.acidmonoglyceride
• Enter mucosal cell to form triglycerides, combine
  with protein and cholesterol to form lipoprotein
• The remainder are absorbed into portal
  circulation as fatty acid and glycerol

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Function

• Provide energy 37kj -gt 9kcal/g
• Incorporation into body structure brain and
  nervous system
• Protection cover vital organs
• Insulation prevent heat loss from the body
• Satiety
• Fat soluble vitamins ADEK

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Stores intake

• Under skin, around abdominal organs
• Theres no definite amount of fat is known to
  maintain health
• Food as fat source
• High fat sources gt10
• Moderate fat sources 3-10
• Poor fat sources lt2

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Essential fatty acid

• They are polyunsaturated fatty acid needed for
  the body (linoliec, linolenic, arachinodic)
• Deficiency due to malabsorption or prolonged IV
  intake
• Vit. E important in preserving there chemical
  structure

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• Cholesterol
• synthesized in the liver, attach it self to
  lipoprotein to be able to transfer in the body
• LDL bad cholesterol (lt160mg/ml)
• HDL good cholesterol (gt40mg/ml)

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• Phospholipid
• Fatty material, integral part of the body (brain,
  nervous system)
• Present in blood plasma
• Lipoprotein
• Plasma protein in which fat combine with them to
  be in the soluble form in the plasma

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Proteins

• Principle constituent of the cell
• Composed of amino acid
• Animal synthesis protein from A.A but not vice
  versa
• Plant synthesis A.A from CO2, H2O, Nitrogen
• Protein is the only source of nitrogen in the
  body

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• By shape fibrous, globular
• Protein in food like
• myosin? meat
• Albumin, vitellin? egg
• Casein? milk
• gluten? wheat

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Essential Amino Acid

• A.A that the body are unable to make or make in
  insufficient amount
• Histidine lysine methionine
• Valine leucine isoleucine
• Tryptophan phenylalanine threonine

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• Biological value Protein food that contain all
  A.A in the proportion needed for man is said to
  be high biological value (egg, human milk)
• Limiting A.A essential A.A that food lack
• wheat lysine
• soya beans methionine
• maize trypyophan
• This problem can be overcome by eating food that
  contains needed A.A

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Function

• Replace protein loss (wear tear )
• Produce new tissue (growth, pregnancy)
• Manufacture o new protein (enzyme)
• Source of energy

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Nitrogen balance

• 6g protein? 1g nitrogen
• To be in nitrogen balance intakeoutput
• Normal lose 14g
• ve nitrogen balance intake gtloss (growth)
• -ve nitrogen balance intake lt loss (burns)

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Digestion, absorption excretion

• Stomach proteolytic enzyme large polypeptides
• Duodenum pancreatic enzyme peptidesA.A
• peptidesA.A enter the intestinal cell
• Build structural proteins
• Converted to other A.A
• Produce energy

Excreted by kidney in the form of urea
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Intake

• If Insufficient impair healing increase
  infection
• Deficiency may arise as a result of
• If energy requirement increase
• Burn , fracture, injuries
• Failure to utilize protein
• Excessive loss

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Protein Energy Malnutrition (PEM)

• Kwashiorkor
• lack of protein, other energy sources
• Result in growth retardation, infection, slow
  recovery,
• Signs
• edema, muscle wasting ,liver enlargement,
  change in pigmentation

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Protein Energy Malnutrition (PEM)

• Marasmus
• lack of energy and protein
• Sings
• muscle wasting, loss of S.C fat, growth
  retardation

Overcome by breast feeding, nutritional
supplement, nutrition education and improve
sanitation