information about types of nutrients and their functions
Answers
• AUTOTROPHIC NUTRITION
= nutrition which organisgms made themselves
• HETEROTROPHIC NUTRITION
= nutrition which organisgms get from others
Answer:
There are seven major classes of nutrients: carbohydrates, fats, fiber, minerals, protein, vitamins, and water. ... Proteins - essential to growth and repair of muscle and other body tissues. Vitamins - water and fat soluble vitamins play important roles in many chemical processes in the body
Explanation:
CARBONHYDRATE: Carbohydrate is fuel for the body and brain and comes in three types: simple carbohydrate, complex carbohydrate, and fiber. Simple carbohydrate is further divisible into monosaccharides, which contain only one type of sugar—such as glucose (blood sugar), fructose (fruit sugar), and galactose (milk sugar)—and disaccharides, which are made up of glucose combined with another sugar. The three primary disaccharides are maltose, lactose, and sucrose; what most people mean by sugar. Complex carbohydrate, or starch, is a polysaccharide, which contains long chains of glucose molecules bonded together. Because the body must break these bonds to release the chemical energy stored in them, complex carbohydrate takes longer to digest and therefore allows for a more sustained energy release than simple carbohydrate does. In some cases these bonds cannot be broken down by human digestion, as is the case with fiber.Unlike animals, humans lack the necessary enzymes to break down the energy in fiber. Fiber comes in two types: soluble and insoluble. Soluble fiberdissolves in water to form a gel, and it can help lower blood cholesterol and control blood sugar levels. Insoluble fiber does not dissolve, and it can help prevent constipation and other bowel disorders. Each of the three types of carbohydrate and their subcategories and primary functions are listed in table 8.2.
The 2010 dietary guidelines published by the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) recommend that 45 to 65 percent of total calorie intake come from carbohydrate—at least 130 grams of carbohydrate per day (U.S. Department of Agriculture and U.S. Department of Health and Human Services, 2010). This minimum is required to supply the brain with an adequate amount of glucose. It is a fairly moderate recommendation, considering that the average American adult male consumes 220 to 330 grams and the average American adult female consumes 180 to 230 grams of carbohydrate daily (Institute of Medicine, 2002). According to the Institute of Medicine (2002), an agency that works with HHS and the USDA to establish nutritional guidelines, an adequate intake of fiber is 14 grams for every 1,000 calories About 10–35% of calories should come from protein. Proteins are needed in our diets for growth (especially important for children, teens and pregnant women) and to improve immune functions. They also play an important role in making essential hormones and enzymes, in tissue repair, preserving lean muscle mass, and supplying energy in times when carbohydrates are not available.
Pregnant women need protein to build their bodies and that of the babies and placentas, to make extra blood and for fat storage. Breastfeeding mothers need protein to make breastmilk.
2.3.1 Sources of protein
The main sources of proteins are meats, chicken, eggs, breastmilk, beans, ground nuts, lentils, fish, cheese and milk.
All animal foods contain more protein than plants and are therefore usually better sources of body building foods. However, even though plant proteins (see Figure 2.1) are usually not as good for body-building as animal proteins, they can become more effective nutritionally when both are mixed with each other.Fats and oils are concentrated sources of energy and so are important nutrients for young children who need a lot of energy-rich food. Fats can also make meals more tasty and satisfying. Fat is found in meat, chicken, milk products, butters, creams, avocado, cooking oils and fats, cheese, fish and ground nuts.
2.4.1 Classification of fats
Fats are classified into saturated and unsaturated fats. The classification is important to enable you to advise your community about which fats can be consumed with less risk to people’s health. Saturated fats are not good for a person’s health.
Saturated fats are usually solid at cool temperatures. Eating too much saturated fat is not good for a person’s health, as it can cause heart and blood vessel problems.
Unsaturated fats are usually liquid at room temperature. These types of fats are healthy fats. Examples include fats from fish, oil seeds (sesame and sunflower), maize oil and ground nut oil and breastmilk.