Essential Food Elements

By

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

2004 Dr. Hamda Qotba 1

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

2004 Dr. Hamda Qotba 2

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
2004 Dr. Hamda Qotba 3

Diet:
Selection of food which is normally eaten by person or population

Food:
Substance when eaten , digested, absorbed provide at least one nutrient
2004 Dr. Hamda Qotba 4

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
2004 Dr. Hamda Qotba 5

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
2004 Dr. Hamda Qotba 6

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
2004 Dr. Hamda Qotba 7

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)

2004

Dr. Hamda Qotba

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
2004 Dr. Hamda Qotba 9

Sources of carbohydrates

2004

Glucose ------ fruits fructose ------ honey sucrose ------ beet, cane lactose ------- milk Galactose ---- digestion of lactose maltose ------ sprouting grains starch ------ grains, unripe ft+veg. Glycogen---- liver, muscles Cellulose ------ cereals, veg., cell wall as fiber
Dr. Hamda Qotba 10

Properties & uses

Sweetness differs fructose lactose Glucose --- added for food when high energy required Fructose --- sweetener in diabetes Sucrose -- sweetener & preservative Glucose syrup ---- jam
2004 Dr. Hamda Qotba 11

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
2004 Dr. Hamda Qotba 12

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
2004 Dr. Hamda Qotba 13

Blood sugar level & Hormonal control

65-180 mg/dl Insulin pancreatic cell assessing passage of glucose to cell Adrenaline adrenal medulla glucose from the break down of glycogen in liver
2004 Dr. Hamda Qotba 14

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

2004

Dr. Hamda Qotba

15

Intake
Traditional food consists mainly of carbohydrate like rice, wheat, corn, honey, jam, fruits and veg. Excess intake lack intake lack intake
2004

obesity ketosis depletion of body tissue

Dr. Hamda Qotba 16

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 Saturated=hydrogenation
Dr. Hamda Qotba 17

2004

Hydrogenation
Change chemical and physical ->harder, raise melting point Saturated= single bond (palmitic, stearic[lard] ) Monosaturated= 1double bond (oleic[olive]) Polyunsaturated= > 1double bond (linoleic[corn]) More hydrogen is introduced chemically
2004 Dr. Hamda Qotba 18

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
2004 Dr. Hamda Qotba 19

Sources
Animal high in cholesterol (fat, butter, egg, milk) Vegetable plant sterols that are poorly absorbed by man, not cholesterol (olive , cotton, corn)
2004 Dr. Hamda Qotba 20

Digestion
In the duodenum fat pancreatic lipase f.f.acid+monoglyceride 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
2004 Dr. Hamda Qotba 21

Function
Provide energy 37kj -> 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

2004 Dr. Hamda Qotba 22

Stores & intake

Under skin, around abdominal organs Theres no definite amount of fat is known to maintain health Food as fat source:
1. High fat sources= >10% 2. Moderate fat sources= 3-10% 3. Poor fat sources = <2%
2004 Dr. Hamda Qotba 23

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
2004 Dr. Hamda Qotba 24

 Cholesterol synthesized in the liver, attach it self to lipoprotein to be able to transfer in the body LDL bad cholesterol (<160mg/ml) HDL good cholesterol (>40mg/ml)

2004

Dr. Hamda Qotba

25

 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

2004

Dr. Hamda Qotba

26

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

2004 Dr. Hamda Qotba 27

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

2004

Dr. Hamda Qotba

28

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

2004

Dr. Hamda Qotba

29

 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 soya beans maize lysine methionine trypyophan

This problem can be overcome by eating food that contains needed A.A
2004 Dr. Hamda Qotba 30

Function
Replace protein loss (wear & tear ) Produce new tissue (growth, pregnancy) Manufacture o new protein (enzyme) Source of energy
2004 Dr. Hamda Qotba 31

Nitrogen balance
6g protein 1g nitrogen To be in nitrogen balance intake=output Normal lose 14g +ve nitrogen balance intake >loss (growth) -ve nitrogen balance intake < loss
(burns)
2004 Dr. Hamda Qotba 32

Digestion, absorption & excretion

Stomach proteolytic enzyme large polypeptides Duodenum pancreatic enzyme peptides+A.A peptides+A.A enter the intestinal cell:
1. Build structural proteins 2. Converted to other A.A 3. Produce energy Excreted by kidney in the form of urea
2004 Dr. Hamda Qotba 33

Intake
If Insufficient impair healing& increase infection Deficiency may arise as a result of:
1. 2. 3. 4.
2004

If energy requirement increase Burn , fracture, injuries Failure to utilize protein Excessive loss
Dr. Hamda Qotba 34

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
2004 Dr. Hamda Qotba 35

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
2004 Dr. Hamda Qotba 36