NUTRITION
INTRODUCTION
Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients,anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-born illnesses.
NUTRIENTS
The constituents of the food which are essential for the body are called Nutrients. It includes carbohydrates, proteins, vitamins, minerals and water.
Types of Nutrient
• Carbohydrates - Provide energy
• Proteins - Help in growth
• Fats - Provide energy
• Vitamins - Help in physiological activities
• Minerals - Act as regulators in physiological activities
• Water - Transports food regulates body temperature.
THEIR SOURSE AND DEFICENCIES
Nutrients
Food Source
Deficiency Disease
Carbohydrate The main sources of carbohydrates are plants, e.g., starch (storage forms carbohydrate of chlorophyll containing plants), sugars, cereals, potatoes, legumes, millets, roots and other vegetables. Sugars are found in fruits, juice, cane, honey, palm, milk, etc. Hyperglycemia, Glycosuria, Galactosemia Pentosuria, Diarrhoea and flatulence, Ketone, Under weight.
Protein
Peas, beans, poultry, cereals, lentils, milk, cheese, eggs, meat, wet and dry fishes, pulses, and nuts Nephrosis, Lassitude, Oedema, Kwashiorkor (Protein malnutrition), Marasmic Kwashiorkor, Negative nitrogen balance.
VITAMINS
Nutrient Food Source...