I. NUTRIENTS AS A FUNCTION
A. Nutrients as a source of energy
As an energy source of nutrients beneficial to move your body and metabolic processes in the body. Nutrient substances belonging to the function gives energy is carbohydrates, fats and proteins. Food which serves as a source of energy such as: rice, corn, Taro is a source of carbohydrate; margarine and butter is a source of fat; fish, meat, eggs, etc. is a source of protein. These three nutrients provide energy for body donation. Nutrients that are producing energy that can used for movement and physical activity and metabolic activity in the body. But the biggest contributor to the energy of the three elements of the nutrients are fat.
B. Nutrients for growth and maintain tissue
These nutrients have sebgai functions forming cells in tissue. If the deficiency is to consume the nutrients and the growth of human development will obstructed. Besides these nutrients also serve to cells to replace damaged body and maintain organ function. Nutrients included in this group are proteins, fats, minerals and vitamins. However, nutrients that have dominant source in the growth process is a protein.
C. Nutrients as regulators / regulatory processes in the body
Metabolic processes in the body needs in order arrangements balance occurs. It required a number of nutrients to manage ongoing metabolism in the body. Body needs to balance, to the metabolic processes occurs in the body needs to be set properly. Nutrients that function to regulate metabolic processes in the body are minerals, vitamins, water and protein. But which has the main function is to control sebagia mineral substances and vitamins.
II. Nutrients based on the number
A. Macro Nutrients
Macro nutrients are nutrients required in large number of units of grams. Nutrients including
groups of macro nutrients are carbohydrates, fats and proteins.
B. Micro Nutrients
Micro nutrients are nutrients the body needs small amounts or small but the food there. Nutrients which includes the micro nutrients are minerals and vitamins. Micro nutrients used for some units mg of minerals and vitamins.
Monday, August 31, 2009
Friday, August 28, 2009
Food and Nutrition Planning : Chapter 1
Nutritious food is a basic requirement for all people. Demands in order to meet the need for food
instinctively felt starting in infancy to seniors or the elderly. Without at first taught, every human being will try to fulfill his need for food. Since baby food is supplied by the mother. But after getting becomes older children, they are able to choose their own food they will consume. So also the case with adults, the food consumed, even treated himself and planned how to get it and serve the food.
How much to eat and how to effective to meet the needs should be a concern us in choosing foods and ready meals. Good food is healthy food, safe and hygienic, and easy to get, easy to make, affordable and cheap price. Healthy foods are foods that contains nutrients the body needs.
Safe food is food that is not contain elements that endanger health, and food is not contaminated either by microorganisms and hazardous chemicals. While food hygiene is processed and presented through the process clean. If it meets the food element of this (healthy, safe and hygienic) if taken will benefit body so that optimal health is maintained.
The emergence of a variety of degenerative diseases caused by the pattern of unhealthy eating, experienced after someone consume food in the long term and sustainable. Error in eating patterns and habits unhealthy living can reduce the quality of health.
Nutrition-born late 18th century, which was preceded by series of experiments in the year 1783 -1793 by Antoine Lavoiser known as Mr. Nutrition. Lavoiser through experiments on guinea pigs to find the oxygen functions and digestive processes in the body. He managed to put basic science of nutrition in the form of chemical and biochemical functions of food in body.
Starting from Lavoiser discovery in the field of nutrition, one by one of the experts began to discover the chemical composition of food is good for body health. Chemical Composition in these foods are then known as a nutrition. Nutrients are classified into carbohydrates, proteins, fats, vitamins, minerals and water. Each of these nutrients the body needs in number of different. Differences in nutrient requirements people based on age, sex, physiological condition and level of routine activities they do.
Ordering food can be interpreted as a process planning, processing and presentation of food, which tailored to the needs of the body in order to maintaining the health of a person/individual. Food should be planned in accordance with the physiological condition anyone.
Kelen writing quoting Andrews Guthrie (1983), basic nutrition or basic principles of nutrition is the study of food and nutrients, digestion, metabolism and absorption in the body, and a variety of functions and lack the benefits for the body. So the science of nutrition is the study of nutrients and its relationship to health.
Based on the thoughts above, it can be concluded that the nutritional regulation of food is a step in the planning, processing and presentation of food for individuals in each age group according to the body's need for nutrients, so that every individual can live a healthy life.
As for nutrition planning techniques can be interpreted as the ways or stages in planning a good meal, starting from the menu preparation, processing techniques and serving food according to individual needs in each age group in an effort to fulfill nutrients, so that every individual can live a healthy life.
instinctively felt starting in infancy to seniors or the elderly. Without at first taught, every human being will try to fulfill his need for food. Since baby food is supplied by the mother. But after getting becomes older children, they are able to choose their own food they will consume. So also the case with adults, the food consumed, even treated himself and planned how to get it and serve the food.
How much to eat and how to effective to meet the needs should be a concern us in choosing foods and ready meals. Good food is healthy food, safe and hygienic, and easy to get, easy to make, affordable and cheap price. Healthy foods are foods that contains nutrients the body needs.
Safe food is food that is not contain elements that endanger health, and food is not contaminated either by microorganisms and hazardous chemicals. While food hygiene is processed and presented through the process clean. If it meets the food element of this (healthy, safe and hygienic) if taken will benefit body so that optimal health is maintained.
The emergence of a variety of degenerative diseases caused by the pattern of unhealthy eating, experienced after someone consume food in the long term and sustainable. Error in eating patterns and habits unhealthy living can reduce the quality of health.
Nutrition-born late 18th century, which was preceded by series of experiments in the year 1783 -1793 by Antoine Lavoiser known as Mr. Nutrition. Lavoiser through experiments on guinea pigs to find the oxygen functions and digestive processes in the body. He managed to put basic science of nutrition in the form of chemical and biochemical functions of food in body.
Starting from Lavoiser discovery in the field of nutrition, one by one of the experts began to discover the chemical composition of food is good for body health. Chemical Composition in these foods are then known as a nutrition. Nutrients are classified into carbohydrates, proteins, fats, vitamins, minerals and water. Each of these nutrients the body needs in number of different. Differences in nutrient requirements people based on age, sex, physiological condition and level of routine activities they do.
Ordering food can be interpreted as a process planning, processing and presentation of food, which tailored to the needs of the body in order to maintaining the health of a person/individual. Food should be planned in accordance with the physiological condition anyone.
Kelen writing quoting Andrews Guthrie (1983), basic nutrition or basic principles of nutrition is the study of food and nutrients, digestion, metabolism and absorption in the body, and a variety of functions and lack the benefits for the body. So the science of nutrition is the study of nutrients and its relationship to health.
Based on the thoughts above, it can be concluded that the nutritional regulation of food is a step in the planning, processing and presentation of food for individuals in each age group according to the body's need for nutrients, so that every individual can live a healthy life.
As for nutrition planning techniques can be interpreted as the ways or stages in planning a good meal, starting from the menu preparation, processing techniques and serving food according to individual needs in each age group in an effort to fulfill nutrients, so that every individual can live a healthy life.
Friday, August 7, 2009
Vitamin A
Fat-soluble vitamin, occurring either as the preformed vitamin (retinol) found in animal foods or as a precursor (carotenes) found in plant foods. Required for control of growth, cell turnover and fetal development, maintenance of fertility and maintenance of the normal moist condition of epithelial tissues lining the mouth and respiratory and urinary tracts; essential in vision. The main active metabolites in the body are retinaldehyde, all-trans- and 9-cis-retinoic acids. Deficiency leads to slow adaptation to see in dim light (poor dark adaptation), later to night blindness; then drying of the tear ducts (xerophthalmia) and ulceration of the cornea (keratomalacia) resulting in blindness.
The vitamin A content of foods is expressed as retinol equivalents, i.e. retinol plus carotene; 1μg retinol = 6μg β-carotene = 12μg other active carotenoids = 3.33 international units.
The vitamin A content of foods is expressed as retinol equivalents, i.e. retinol plus carotene; 1μg retinol = 6μg β-carotene = 12μg other active carotenoids = 3.33 international units.
Vitamin
There are 13 organic compounds (thus excluding trace minerals) essential to human life in very small amounts. Eleven of these must be supplied in the diet (vitamins A, B1, B2, B6, B12, C, E, K, folic acid, biotin and pantothenic acid); two (niacin and vitamin d) can be made in the body if there is sufficient of the amino acid, tryptophan, and sunlight, respectively.The word may be pronounced either veitamin or vittamin. Vitamins A, D, E and K are grouped together as fat-soluble vitamins, because they are soluble in lipids, but not in water. Vitamin C and the B vitamins (includingantothenic acid, biotin and folic acid) are grouped together as the watersoluble vitamins since they are all soluble in water, but not lipids.
Fat
(1) Chemically, fats (or lipids) are substances that are insoluble in water but soluble in organic solvents such as ether, chloroform and benzene, and are actual or potential esters of
fatty acids. The term includes triacylglycerols (triglycerides), phospholipids, waxes and steroids.
(2) In more general use the term ‘fats’ refers to the neutral fats, which are esters of fatty acids with glycerol (triacylglycerols or triglycerides).
fatty acids. The term includes triacylglycerols (triglycerides), phospholipids, waxes and steroids.
(2) In more general use the term ‘fats’ refers to the neutral fats, which are esters of fatty acids with glycerol (triacylglycerols or triglycerides).
Protein
The basic units from which proteins are made.Chemically compounds with an amino group (—NH2) and a carboxyl group (—COOH) attached to the same carbon atom. Thirteen of the amino acids involved in proteins can be synthesised in the body, and so are called non-essential or dispensable amino acids, since they do not have to be provided in the diet. They are alanine, arginine, aspartic acid, asparagine, cysteine, cystine, glutamic acid, glutamine, glycine, hydroxyproline, proline, serine and tyrosine. Nine amino acids cannot be synthesised in the body at all and so must be provided in the diet; they are called the essential or indispensable amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Arginine may be essential for infants, since their requirement is greater than their ability to synthesise it.
Two of the non-essential amino acids are made in the body from essential amino acids: cysteine (and cystine) from methionine, and tyrosine from phenylalanine. A number of other amino acids also occur in proteins, including hydroxyproline, hydroxylysine, γ-carboxyglutamate and methylhistidine, but are nutritionally unimportant since they cannot be reutilised for protein synthesis. Other amino acids occur as intermediates in metabolic pathways, but are not required for protein synthesis and are nutritionally unimportant, although they may occur in foods. These include homocysteine, citrulline and ornithine. Some of the non-protein amino acids that occur in plants are toxic.
The amino acids are sometimes classified by the chemical nature of the side chain. Two are acidic: glutamic acid (glutamate) and aspartic acid (aspartate) with a carboxylic acid (—COOH) group in the side chain. Three, lysine, arginine and histidine, have basic groups in the side chain. Three, phenylalanine, tyrosine and tryptophan, have an aromatic group in the side chain. Three, leucine, isoleucine and valine, have a branched chain structure.Two, methionine and cysteine, contain sulphur in the side chain; although cysteine is not an essential amino acid, it can be synthesised only from methionine, and it is conventional to consider the sum of methionine plus cysteine (the sulphur amino acids) in consideration of protein quality.
Two of the non-essential amino acids are made in the body from essential amino acids: cysteine (and cystine) from methionine, and tyrosine from phenylalanine. A number of other amino acids also occur in proteins, including hydroxyproline, hydroxylysine, γ-carboxyglutamate and methylhistidine, but are nutritionally unimportant since they cannot be reutilised for protein synthesis. Other amino acids occur as intermediates in metabolic pathways, but are not required for protein synthesis and are nutritionally unimportant, although they may occur in foods. These include homocysteine, citrulline and ornithine. Some of the non-protein amino acids that occur in plants are toxic.
The amino acids are sometimes classified by the chemical nature of the side chain. Two are acidic: glutamic acid (glutamate) and aspartic acid (aspartate) with a carboxylic acid (—COOH) group in the side chain. Three, lysine, arginine and histidine, have basic groups in the side chain. Three, phenylalanine, tyrosine and tryptophan, have an aromatic group in the side chain. Three, leucine, isoleucine and valine, have a branched chain structure.Two, methionine and cysteine, contain sulphur in the side chain; although cysteine is not an essential amino acid, it can be synthesised only from methionine, and it is conventional to consider the sum of methionine plus cysteine (the sulphur amino acids) in consideration of protein quality.
Wednesday, August 5, 2009
Foods as Nutrition Source
Foods consumed by human to continue their life in the world. The main of content in foods are carbohydrate, protein and fat. In a simple word, carbohydrate is Sugars and starches, which provide 50–70% of energy intake. Chemically they are composed of carbon, hydrogen and oxygen in the ratio Cn:H2n:On. The basic carbohydrates are the monosaccharide sugars, of which glucose, fructose and galactose are nutritionally the most important. Disaccharides are composed of two monosaccharides: nutritionally the important disaccharides are sucrose, lactose, maltose and trehalose. A number of oligosaccharides occur in foods, consisting of 3–5 monosaccharide units; in general these are not digested, and should be considered among the unavailable carbohydrates. Larger polymers of carbohydrates are known as polysaccharides or complex carbohydrates. Nutritionally two classes of polysaccharide can be distinguished:
(a) starches, polymers of glucose, either as a straight chain (amylose) or with a branched
structure (amylopectin);
(b) a variety of other polysaccharides which are collectively known as non-starch polysaccharides (NSP) and are not digested by human digestive enzymes. The carbohydrate reserve in liver and muscles is glycogen, a glucose
polymer with the same branched structure as amylopectin. The metabolic energy yield of carbohydrates is 17 kJ (4 kcal)/g.
More precisely, monosaccharides yield 15.7kJ (3.74kcal), disaccharides 16.6 kJ (3.95 kcal) and starch 17.6 kJ (4.18 kcal)/g.
glycerol is a three-carbon sugar alcohol, and is classified as a carbohydrate; it yields 18.1 kJ (4.32 kcal)/g.
(a) starches, polymers of glucose, either as a straight chain (amylose) or with a branched
structure (amylopectin);
(b) a variety of other polysaccharides which are collectively known as non-starch polysaccharides (NSP) and are not digested by human digestive enzymes. The carbohydrate reserve in liver and muscles is glycogen, a glucose
polymer with the same branched structure as amylopectin. The metabolic energy yield of carbohydrates is 17 kJ (4 kcal)/g.
More precisely, monosaccharides yield 15.7kJ (3.74kcal), disaccharides 16.6 kJ (3.95 kcal) and starch 17.6 kJ (4.18 kcal)/g.
glycerol is a three-carbon sugar alcohol, and is classified as a carbohydrate; it yields 18.1 kJ (4.32 kcal)/g.
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