v WHAT IS A
NUTRIENT AND HOW IT IS CONNECTED WITH NUTRITION?
A nutrient is a material used by the
body to live, expand, and reproduce. The dietary nutrient intake requirement
refers to poultry, plants, fungi. Some nutrients may be metabolically
transferred to smaller molecules in the course of energy releases, such as
carbohydrates, lipids, proteins, and fermentation products (vinegar), resulting
in end-products of water and carbon dioxide. Both species require water.
The process of eating and using food
for growth, metabolism, and repair. Nutritional stages include intake,
digestion, absorption, transport, assimilation, and excretion. A healthy diet involves preparing food and
storing methods that prevent oxidation, warming, or leaching of nutrients and
which reduces the risk of foodborne diseases. Carbohydrates, fats, carbohydrates, minerals, proteins, vitamins, and
water are among the seven primary groups of human nutrients.
v CLASSIFICATION
OF NUTRIENTS
Based on the number of nutrients that
each person requires to eat daily, these nutrients are classified into two
categories. These are Macronutrients,
which should be consumed in relatively large quantities, and Micronutrients, which are only needed
in small quantities.
- MICRONUTRIENTS
As the name suggests, Micronutrients
are needed in smaller quantities and have subtle biochemical and physiological
roles in cellular processes, such as a vascular function or nerve conduction.
These include dietary minerals, vitamins.
· MACRONUTRIENTS
Macronutrients are ingested in
relatively large quantities, and macronutrients are used mainly for energy
production or for growth and repair integration into tissues. These include
carbohydrates, proteins, fats, etc. These substances are needed for the supply
of energy and growth, for metabolism and other body functions.
v 7 NUTRIENTS
THAT ARE REQUIRED FOR HEALTHY DIET
§ CARBOHYDRATES:-
Carbohydrates are called foods that give
energy. They provide energy in the form of calories the body requires to be
able to operate, and other functions need to help.
The body needs carbohydrates in large
amounts. Up to 65 percent of our nutrition comes from carbohydrates. They are
the main source of fuel for the body since they are easy to turn into energy.
Typically this energy is in the form of glucose and is readily utilized by all
tissues and cells within our bodies.
- PROTEINS
Approximately 10–35 percent of
calories should be protein. Proteins are required for growth (especially
essential for children, teens, and pregnant women) and for improving immune
functions in our diets. They also play an important role in producing necessary
hormones and enzymes, in tissue repair, in maintaining lean muscle mass, and in
providing energy when there are no carbohydrates.
The key protein sources are poultry,
ham, eggs, and fish. The vegetarian diet includes soybean, rice, lentils, milk,
and products thereof.
- LIPIDS
(FATS AND OILS)
Fats and oils are balanced energy
sources and thus are valuable resources for young children who need a great
deal of energy-rich food. Fats can make meals tastier and more enjoyable too.
Fat can be found in beef, eggs, milk products, butter, creams, avocado, oils,
and fats for cooking, cheese, fish, and groundnuts. There are two distinct
types of fats, i.e. saturated and unsaturated.
Saturated fats
Saturated fats are stable at cool
temperatures. Eating too much-saturated fat is not good for a person's health
because it can cause problems with the heart and blood vessels.
Unsaturated fats
Unsaturated fats are liquid at room
temperature. These kinds of fats are wholesome fats. Examples include fish
fats, olive seeds (sesame and sunflower), corn oil, groundnut oil, and breast
milk.
- FIBRE
Fiber is a blend of various
carbohydrates, which are largely unchanged in the intestines but not digest
like other nutrients. Foods that are high in fiber are vegetables such as
cabbage, Kosta, carrots, cassava; fruits such as bananas and avocado; peas and
beans; whole-grain cereals such as wheat meal and refined maize or sorghum.
- VITAMINS
Vitamins are classes of similar
substances in food and are essential to act normally in limited quantities for
the body. Protective foods are also known as vitamins. They are grouped, since
they are a critical dietary element, as their name suggests. Fruits and
vegetables are the main sources of micronutrients in our diets. Both food
groups contain vitamins and minerals that are important.
Vitamin Classifications
Two classes of vitamins are
classified:
§ In fats and fat solvents, fat-soluble vitamins
A, D, E, and K are soluble. In water, it is insoluble. They are only used if
the body is too fat.
§ Water-soluble vitamins (vitamins B and C and
folic acid) are water-soluble and cannot, therefore, be preserved in the body.
- MINERALS
- WATER
People can survive without solid food
for a few weeks, but we can't live without water for more than a few days. An
adult needs around 2-3 liters of water a day. That's why drinking is so
necessary when people waste a lot of water, like diarrhea. Water is important
to live. Water is required for a variety of reasons:
- To make cells and nutrients, such as tears,
digestive juices, and breastmilk,
- For the body to make its sweat for cooling
- Critical body processes — most of which take
place in water
- To keep the lining of the lips, intestines,
eyelids, and lungs moist and stable.
- For the processing of urine, which contains
the body's waste.
