NUTRIENTS

• all cell functions depend on fluid environment
• 60-70% of total body weight
• maintain body temp, give form to body
• influence and control of water distribution- solutes, separating membranes between compartments

• primary source for energy; brain, skeletal muscle, erythrocyte production
• obtained primarily from plants; fruits, veg, wheat
• 50-60% diet
• simple and complex
• all carbs converted to glucose which is stored in the liver.

• monosaccharide- cannot be broken down
• disacchride- 2 mono and water (sucrose/lactose/maltose)
• Fruits, veggies, grains, milk, sugars

• polysacchrides- insoluble- digested to glycogen
• fiber- soluble and insoluble-
• wheat flour, broccoli, green beans, peas, carrots, apples
• soluble-oatmeal, vegs, prunes, pears, apples, bananas

• source of energy, nutients, palatability
• triglycerides and fatty acids
• essential functions; membrane structure, cholesterol transport, blood clotting
• 25-30% diet (12-17 g/day)
• digestion in SI- pancreatic lipase
• foods- butter, bacon, meat

• functions- vital in metabolism, formation of bile acids, essential component of cell membranes in brain and nerve cells. NON essential.
• Food:animal products (eggs yolk, meats)
• implicated in vascular disease, atherosclerosis

• needed for synthesis of body tissues in growth, maintenance and repair
• 15-20% diet
• protien types: myosin, collagen, hemoglobin, albumin, antibodies, hormones, enzymes.

• Complete- all indespensible AA, animal origin
• incomplete- missing one or more indespensible AA, mostly plants
• ONLY exception is SOY, complete plant protien

• indicates protien state
• harmful state: negative nitrogen when loss of body protien exceeds input, this happens in long term illness, starvation, hypermetabolic wasting disease

• organic substances present in foods
• Can NOT be made by body, essential for normal metabolism of energy nutrients, highest in fresh foods
• fat and water soluble

• Fat soluble 1. preformed (retinol) 2. provitamin (beta-carotene)
• stored/distributed by liver
• 700-900 mcg/day
• D: night blindness, d/c barrier to infections, development issues
• E: toxic: hypervitaminosis A: joint pain, thickening of long bones, hair loss, jaundice
• Food: liver, kidney, milk, yellow and green fruits and veggies

• not a vitamin: a prohormone of sterol type. 1. ergocalciferol (D2) 2. cholecalciferol (D3)
• absorbed in SI with bile
• 5-15 mcg/day
• D: ricketes
• Toxic: hypervitaminosis D: weakness, bone pain, hypercalcemia
• foods: yeast, fish liver oils

• absorbed in SI with bile into lymph and circulation. stored in liver and adipose tissue.
• AntiOxidant- prevents oxidation of unsat fats and LDL cholesterol.
• 6-15 mg
• D: hemolytic anemia, disrupts mylin and rods and cones in retina
• foods: veg oils, nuts

• stored in liver
• 90-120 mcg
• D: hemorrhagic disease in newborns, cystic fibrosis, malabsorption of fat.
• Green veggies and liver

• unstable, destroyed by 02, absorbed in Si. excess excrete in urine
• 75-90 mg extra 35 for smokers
• AntiOxidant, maintains bone matrix, dentin, collagen, formation of hemoglobin.
• Citrus, tomatoes, potatoes, broccoli

• 8: thiamine, riboflavin, niacin, pyridoxine, pantothenic acid, biotin, folate, cobalamin.
• water soluble, metabolic functions.

• inorganic elements, vital role in metabolism.
• Ca, Phos, Na, K, Mg, Cl, sulfur
• Trace- Iron, Iodine, Zinc, copper, chromium, cobalt

high cholesterol

15-20%

• Myosin-muscle fiber
• collagen-bone, cartilage, skin
• hemoglobin- wraps around heme, secure iron and expose it to 02.
• Albumin- colloid pressure in capillaries
• Special protiens-antibodies, fibrinogen, hormones, enzymes, BLOOD.

700-900 mcg/ day

night blindness, d/c barriers to infection, growth and developement issues

hypervitaminosis A: joint pain, thickening of long bones, hair loss, and jaundice, congenital malformations in pregnancy.

Vitamin D is a prohormone of a sterol type

• ergocalficerol- D2
• cholecalficerol- D3

5-15 mcg/ day

Hypervitaminosis D: hypercalcemia, weakness, bone pain

• SI with aid of bile into lymph
• stored in liver and adipose tissue

• Vitamin E
• prevent oxidation of unsat fats, and LDL cholesterol
• protects arterial lining from inflammation leading to atherosclerosis.

hemolytic anemia, nervous system disfunctions, making of myelin disrupted, degeneration of rods and cones in retina

vegetable oils, nuts

90-120 mcg/day

• hemorrhagic disease of the newborn, malabsorption of fat, cystic fibrosis
• --green veggies and liver

vitamin C, water soluble

• 75-90 mg
• extra 35 for smokers

• Vitamin C
• builds bone matrix, dentin, collagen, connective tissue, formation of hemoglobin
• foods: citrus, tomatoes, white & sweet potatoes

• muscle weakness, anemia, wasting away
• special needs: alcoholism, fever, infection, growth

Riboflavin

is coenzyme to riboflavin, converts proteins and glycerol into glucose and then oxidize the glucose to release energy, lowers serum cholesterol

Pyridoxine, absorbed in upper SI

Pantothenic Acid, to form acetyl coenzyme a (CoA)

5 mg/day

Biotin

30 mcg/day

• 400 mcg/day
• do NOT exceed 1,000 mcg/day

formation of heme of hemoglobin, myelin sheath.

• bone, tooth formation, blood clotting, nerve transmission, muscle contraction
• D: tetany, osteoporosis

700 mg/day

500 mg/day

• 1600-2000 mg/day
• --legumes, whole grains, fruits, leafy veggies

• Mg (310-400 mg)
• Cl (750 mg)
• sulfur- essential to protein structure

• 8-18 mg
• oxygen transport, growth

70-80% found inthyroid gland

• zinc- growth and metabolism
• copper- energy, hemoglobin production
• manganese-catalyzes metabolic reactions
• chromium-facilitates action of insulin
• cobalt- RBC formation
• flouride- protects against mineral loss