Nutrition

Nutrients are the constituents of food necessary to

sustain the normal functions of the body.

All energy is provided by three classes of nutrients

Ź fats
Ź carbohydrates
Ź proteins
Ź ethanol (in some diets)

Therefore, they are called the macronutrients

macronutrients..

Those nutrients needed in lesser amounts,

vitamins and minerals,
minerals, are called the
micronutrients..
micronutrients
`ssential nutrients
obtained from the
diet.

`thanol is not
considered an essential
component of the diet
but may provide a
significant contribution
to the daily caloric intake
of some individuals
RR. Dietary Reference Rntakes (DRR)
Dietary Reference Rntakes (DRR)²estimates the
amount of nutrients required to prevent
deficiencies and maintain optimal health and
growth.

The DRRs replace and expand on the

Recommended Dietary Allowances (RDA).

Both the DRR and the RDA refer to long-term

average daily nutrient intakes, because it is not
necessary to consume the full RDA every day.
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The DRR consist of four

dietary reference
standards for the intake
of nutrients designated
for specific age groups,
physiologic states, and
gender

Components of the
Dietary Reference
Rntakes (DRRs).
=`stimated Average Requirement (`AR):

The `AR is the average daily nutrient intake level

estimated to meet the requirement of one half of
the healthy individuals in a particular life stage
and gender group.

Recommended Dietary Allowance (RDA):

The RDA is the average daily dietary intake

level that is sufficient to meet the nutrient
requirements of nearly all (97±98%) the
individuals in a life stage and gender group.
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Average energy available from the major food components
`stimated total energy expenditure in a typical 20-
20-year
year--
old woman, 165 cm ((5
5 feet, 4 inches) tall, weighing 50 kg
(110 lb), and engaged in light activity.
Acceptable
macronutrient
distribution ranges
in adults. *A growing
body of evidence
suggest that higher
levels of n±
n±3
polyunsaturated
fatty acids provide
protection against
coronary heart
disease.
Correlation of the death rate from coronary heart disease
with the concentration of plasma cholesterol. [Note: The
data were obtained from a six year study of men with the
death rate adjusted for age.]
Compositions of commonly encountered dietary lipids.
Composition of
typical
Mediterranean,
Western, and low-
low-
fat diets.
±mega-6 fatty acids are
±mega- ±mega-3 fatty acids are
±mega-
produced when the produced when the
endmost double bond of a endmost double bond of a
polyunsaturated fat occurs polyunsaturated fat
six carbons from the end occurs three carbons
of the fatty acid chain from the end of the fatty
Found primarily in certain acid chain
vegetable oils, especially Found primarily in fish
corn, soybean, and
cottonseed oils
 tructure of cis and
trans fatty acids

Trans fatty acids have an

atypical shape that affects
their chemical activity
Response of plasma LDL concentrations to an
increase in dietary cholesterol intake.
`ffects of
dietary fats
Actions of
dietary fiber
Blood glucose concentrations following ingestion of
food with low or high glycemic index.
Relative quality of some common dietary proteins
Child with
kwashiorkor