The Nutrients

A. Amino Acids
1. Source: Proteins

2. Kinds of Amino Acids
a. Essential Amino Acids – Cannot be synthesized by the body, must be provided ready made in the diet.
b. Non-essential Amino Acids – Can be synthesized by the body.

3. Kinds of Proteins
a. Complete Proteins/High Quality Proteins – Contains all 8 essential amino acids
b. Incomplete Proteins/Low Quality Proteins – Lacking in 1 or more essential amino acids. Can be supplied by Plants.

4. Caloric Value
1g Protein = 4 Kcal
1g CH2O = 4 Kcal
1g Fat = 9 Kcal

B. Calories & Fiber
1. Source - Carbohydrates

2. Classification of CH2O
a. Pure Sources of Energy
1. Monosaccharide’s – simple sugar
Ex: C3H6O3
C4H8O4
C5H10O11
C6H12O6
Glucose – found in the circulating blood
Hypoglycemia – Higher glucose in the blood than the normal which is 100 DCL.

2. Disaccharide’s – double sugar. It is a combination of two Monosaccharide’s. It occurs in the process called dehydration synthesis which is the removal of molecule of water.
C12H22O11 – formula for all disaccharide’s
Ex: Sucrose – the table sugar
Lactose – the sugar in Milk

b. Complex Polysaccharide’s – 48% of our consumption are derived from this.

3. Caloric Value – 1g CH2O = 4 Kcal

C. Fatty Acids
1. Source: Triglycerides or True Fats
2. Classification of Fats
a. Saturated Fats
•Consist of long chains of fatty acids
•Solids at room temperature
•Obtained from animal sources
•Tends to increase blood cholesterol level

b. Unsaturated fats
•Consist of short chains of fatty acids
•Liquids at room temperature
•Obtained from plant sources

3. Caloric Content
1g fat = 9 Kcal

Functions of Fats
1. Fats are necessary for the absorption & utilization of fat soluble vitamins
2. Vitamin A, D, E & K are being absorb by the fat
3. The fats are necessary because they are concentrated source of energy
4. When the carbohydrate is no longer available in the body, the fats are the next source of energy. That’s why the fats are our emergency energy source.
5.They contribute to the enjoinment of food due to their flavor & texture.
6.Fats slowdown digestion & delay the feeling of hunger.

D. Vitamins – defined as organic compounds of unrelated composition which occur in foods in minute quantities & are needed in small amounts for specific regulatory functions.
1.Properties:
•Organic
•Occur in food in minute amounts
•Needed by the body in small amounts
•Regulatory in functions

Units:
• Milligrams (mg) – 1/1000 of grams
• Micrograms (g) – 1/1,000,000 of grams
• International Units (I.U) – 1/40 of a microgram

E. Minerals – an inorganic elements that cannot be broken down into simpler substances & are obtained from the crust of the earth.
1. Properties:
• Inorganic
• Cannot be brokendown into simpler substances
• Obtained from the soil
2. Functions (Fxn)
a. Structural – means that the mineral is present in significant amounts or parts of cell, body fluids or as component of an important molecule.

b. Regulatory – means that the physiologic processes such as maintenance of acid-base balance, catalyst of metabolic reaction, regulator of muscle contractility & transmitters of nerve impulses.
Hemoglobin – The red color pigment in the blood. It is also an important molecule in the body.