THE NUTRIENTS:🍟🧀🍗🍖

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   THE NUTRIENTS:

  

  
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  The Nutrients:
• “Chemical substances obtained from food and use in the body to provide energy, structural material, and regulating agents to support growth, maintenance, and repair of body tissues. Nutrients may also reduce the risk of some diseases.” 
• • Nutrients in the food and in the body: Amazingly our body can deliver energy, structural material, and regulating agents we need from the food we eat. Before the study of nutrients in food and in the body we should have to know about word “energy”.
• ENEREY: 
• “The capacity to do work.” the body can convert this Chemical energy into mechanical, electrical, or heat energy. 
•  Nutrients composition of foods: 
• The chemical analysis of food such as Tomato shows that it is composed of primarily of water (95%).Most of the solid materials are carbohydrates, lipids, and proteins. If you could remove these material, you would find tiny residue of minerals, vitamin, and other compounds. 
• Water, carbohydrates(fibers), protein, lipids, vitamins and some other minerals are six (6) classes of nutrients. Food also contain some compounds such as phytochemicals. 
• What are phytochemicals?
• “Phyto =chemical” 
• "Non-nutrient compounds found in plants." Some phytochemicals have biological activity in the body. 
• • NUTRIENT COMPOSITION OF THE BODY: 
• A Healthy 150-pound body contains about 90-pounds of water, and about 20-45 pounds of fat.
•  The remaining pounds are mostly protein, carbohydrates, and major minerals of the bones. Vitamins and other minerals constitute a fraction of a pound.
• CHEMICAL COMPOSITION OF NUTRIENTS: 
• The simplest of the nutrient is minerals. each mineral is a chemical element; its atoms are all alike. As a result, its identity cannot be change. 
• FOR EXAMPLE: 
• Iron atoms may have different electrical charges, but the individual ions atoms remain the same when they are in the food, when the person eat the food, when the iron become the part of red blood cell, when the cell is broken down, and when the iron is lost from the body by excretion. 
•  ORGANIC NUTRIENTS:
•  "In chemistry, substances or molecules that containing carbon-carbon bonds and carbon-hydrogen bond that is the characteristics of living organisms."
•  FOUR CLASSES OF NUTRIENT THAT ARE ORGANIC IN NATURE:
•  Carbohydrates
•   Protein
•   Lipids (fats)
•   Vitamin 
•  INORGANIC NUTRIENTS: 
• IN=NOT
• "Not containing carbon or pertaining to living organisms"
•  TWO CLASSES OF NUTRIENTS THAT ARE INORGANIC:
•  Minerals 
•  Water 
•  ESSENTIAL NUTRIENTS:
• Nutrients, a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet the physiological need also called indispensable nutrients.
• About 40 nutrients are currently known to be essential for human being. 
•  The energy-yielding nutrients:(carbohydrate,fat,protein): 
• In the body, three are the organic nutrients can be used to provide energy: carbohydrates, protein and fat (energy yielding nutrient) • Vitamins, water, and minerals are do not yield energy in human body.
• MACRO-NUTRIENTS: 
• Carbohydrate, protein, and fat are macro-nutrient because the body require them relatively in large amount. (Many grams daily).
• MICRO-NUTRIENTS: 
1. Vitamin, and minerals are micro-nutrients because it required only in small amounts (micro gram or milligram daily).

THE SIX CLASSES OF NUTRIENTS
NUTRIENT	ORGANIC	INORGANIC	ENERGY- YIELDING	MACRO- NUTRIENT	MICRO-NUTRIENT
CARBO- HYDRATE	*		*	*
LIPIDS(FAT)	*		*	*
PROTEIN	*		*	*
VITAMIN	*				*
MINERALS		*			*
WATER		*

  

 Energy measure in kCalories:

•   The energy release from carbohydrates, fat, and protein is measured in calories-tiny units of energy so small that a single apple provides tens of thousands of them.
• To ease calculation, energy is expressed in 1000-caloriemetric units known as kilocalories.
• ENERGY FROM FOODS:
• The amount of energy a food provides depends on how much carbohydrate, Fat, and protein it contains.

• KILO-CALORIES VALUE OF ENERGY NUTRIENTS
  NUTRIENTS PER GRAM ENERGY
  CARBOHYDRATES	1 GRAM	4 K CAL/G
  FAT	1 GRAM	9 K CAL/G
  PROTEIN	1 GRAM	4 K CAL/G
  ALCOHOL	1 GRAM	7 K CAL/G

  ALCOHOL:
•  Alcohol contribute 7 kcal/g that can be used for energy, but it is not considered a nutrient because it interferes with the body growth, maintenance, and repairs. 
• Fat:
• fat provides more energy per gram than either carbohydrates or protein, because it has a greater energy density.
• ENERGY DENSITY: 
• “A measure of the energy a food provides relative to the weight of a food (kilocalories per gram).” 
• ENERGY IN THE BODY: 
• 1. When body uses carbohydrates, protein, and fat to fuel its activities, the bond between nutrient atoms break. As the bond break, they release energy.
•  2. Some of its energy is release in the form of heat but some of it is use to send electrical impulses through the brain and nerves, to synthesis body compounds and move muscle.
•  3. if body does not use these nutrients to fuel its current activities, it converts them into storage compounds such as fat, to be use overnight, when fresh energy supplies run low.

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