BULACAN STATE UNIVERSITY
NUTRITION
Nutrition is the study of food and how the body makes use of it. It deals not only with the quantity and
quality of food consumed but also with the process of receiving and utilizing it for the growth and
renewal of the body and for maintenance of the different body functions
Functions of Nutrition
The basic function of nutrition is to maintain life by allowing an individual to grow and be in a
state of optimum health.
Nutrients are chemical substances found in food. They perform diverse roles in the body such as to
provide heat and energy, to build and repair body tissues, and to regulate body processes. Since
nutrients are found primarily in natural foods, adequate intake of these nutrients is necessary to carry
out physiological functions.
CLASSIFICATION OF NUTRIENTS:
Macronutrients
Micronutrients
MACRONUTRIENTS
CARBOHYDRATES- the major source of energy for the body or as much as 80 to 100% of calories.
1. Monosaccharides or simple sugars are the simplest form of carbohydrates.
Glucose (dextrose) or blood sugar.
Fructose (levulose) is the sweetest of simple sugars. It is found in honey, most fruits, and some
vegetables. It is converted into glucose in the body.
Galactose is not found free in foods. It is produced from lactose (milk sugar)
2. Disaccharides or double-sugars are made up of 2 monosaccharides, they must be changed to simple
sugars by hydrolysis before they can be absorbed.
Sucrose (ordinary table-sugar granulated, powdered, or brown) glucose and fructose.
Lactose (milk sugar) is found in milk and milk products except cheese.
Maltose is not found free in foods. It is produced by hydrolysis of starch and is converted into
glucose in digestion.
3. Polysaccharides They are commonly known as complex sugars.
Starch is the most significant polysaccharide in human nutrition.
Dextrins are not found free in foods.
Cellulose forms the framework of plants found in unrefined grains, vegetables, and fruits.
PROTEINS - the first substance recognized as a vital part of a living tissue. They are organic
substances that, upon digestion, yield these amino acids.
Amino Acids
1. Essential amino acids cannot be synthesized by the body and are necessary in the diet.
Examples: Threonine Lysine Leucine Methionine Isoleucine Phenylalanine Valine Tryptophan
2. Non-essential amino acids can be manufactured by the body and, therefore, are not as necessary for
consideration in the diet.
Examples: Glycine Cystine Alanine Tyrosine Aspartic acid Serine Glutamic acid Arginine Proline Histidine
Hydroxyproline
FATS - constitute 34% of the energy in the human body. They include substances such as fats,
oil, waxes, and related compounds that are greasy to the touch and insoluble in water.
Fatty Acids are the key refined fuel forms of fat that the cell burns for energy. They are
the basic structural units of fat and may be saturated or unsaturated in nature.
Sources of Fatty Acids:
a. Saturated fats are those into which no hydrogen can be added.
b. Monounsaturated fatty acids are those in which two of the carbon atoms are joined by a
double bond.
c. Polyunsaturated fatty acids are those in which two or more double bonds are present.
The Omega-6/Omega-3 Ratio:
Plants make omega-3 and omega-6 oils, but the latter is more widely distributed in plants.
Humans should consume more omega-3 fatty acids from vegetable and marine sources like cod
liver oil, mackerel, salmon, and sardines as well as crabs, shrimps, and oysters.
Trans Fat
Unlike other members of the fat family (saturated, polyunsaturated, and monounsaturated
fats), trans fats, or trans-fatty acids are basically artificial fats. A small amount of trans fats
occurs naturally in meat and dairy products.
