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Essential Food Elements

Essential Food Elements. By Dr Hamda Qotba, B.Med.Sc, M.D, ABCM. 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. Terminology you have to know.

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Essential Food Elements

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  1. Essential Food Elements By Dr Hamda Qotba, B.Med.Sc, M.D, ABCM Dr. Hamda Qotba

  2. 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 Dr. Hamda Qotba

  3. Terminology you have to know Nutrition: Process by which living organism receives material and uses them to promote it’s vital activities Nutrient: Any substance which is digested and absorbed to promote body function Dr. Hamda Qotba

  4. Diet: Selection of food which is normally eaten by person or population Food: Substance when eaten , digested, absorbed provide at least one nutrient Dr. Hamda Qotba

  5. 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 Dr. Hamda Qotba

  6. 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 Dr. Hamda Qotba

  7. 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 Dr. Hamda Qotba

  8. 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) Dr. Hamda Qotba

  9. 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 Dr. Hamda Qotba

  10. Sources of carbohydrates • 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

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

  12. Digestion & Absorption • Starchpancreatic amylasemaltotriose • Disaccharidases sucrose, maltose, lactosemonosaccharide carbohydrate are absorbed in the single form • Absorbed by intestinal villi then travel by blood stream to the liver through the portal vein Dr. Hamda Qotba

  13. Utilization • Used as fuel to produce energy for cell activity • Glycogen (glucose, galactose, fructose) is synthesized in liver and muscle and it’s used for muscular work • Converted into fat when liver and muscle are full with glycogen Dr. Hamda Qotba

  14. Blood sugar level & Hormonal control • 65-180 mg/dl • Insulinβ pancreatic cellassessing passage of glucose to cell • Adrenalineadrenal medullaglucose from the break down of glycogen in liver Dr. Hamda Qotba

  15. Glucagon pancreatic cellglucose from the break down of glycogen in liver • Growth hormonepituitary glandantagonize insulin Dr. Hamda Qotba

  16. 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 Dr. Hamda Qotba

  17. 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

  18. 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 Dr. Hamda Qotba

  19. 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 Dr. Hamda Qotba

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

  21. 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 Dr. Hamda Qotba

  22. 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 Dr. Hamda Qotba

  23. Stores & intake • Under skin, around abdominal organs • There’s no definite amount of fat is known to maintain health • Food as fat source: • High fat sources= >10% • Moderate fat sources= 3-10% • Poor fat sources = <2% Dr. Hamda Qotba

  24. 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 Dr. Hamda Qotba

  25. 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) Dr. Hamda Qotba

  26. 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 Dr. Hamda Qotba

  27. 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 Dr. Hamda Qotba

  28. By shape fibrous, globular • Protein in food like: myosin meat Albumin, vitellin egg Casein milk gluten wheat Dr. Hamda Qotba

  29. 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 Dr. Hamda Qotba

  30. 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 Dr. Hamda Qotba

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

  32. Nitrogen balance • 6g protein 1g nitrogen • To be in nitrogen balance intake=output • Normal lose14g • +ve nitrogen balance intake >loss (growth) • -ve nitrogen balance intake < loss (burns) Dr. Hamda Qotba

  33. Digestion, absorption& excretion • Stomach proteolytic enzymelarge polypeptides • Duodenum pancreatic enzyme peptides+A.A • peptides+A.A enter the intestinal cell: • Build structural proteins • Converted to other A.A • Produce energy • Excreted by kidney in the form of urea Dr. Hamda Qotba

  34. 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 Dr. Hamda Qotba

  35. 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 Dr. Hamda Qotba

  36. 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 Dr. Hamda Qotba

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