7 Components of Human Nutrition/Food
(Simple Explanation)
by learningcentury.blogspot.com
7 COMPONENTS OF HUMAN NUTRITION / FOOD
  
      Ã˜  Human need food to grow, reproduce and maintain good health.
  Ø  Food keeps us warm and repair from different diseases.
  Ø  The right food protects us from different diseases.

  Ø  Various components of human food are given below.
                                 i.            Carbohydrates
                               ii.            Proteins
                             iii.            Fats
                             iv.            Vitamins
                               v.            Minerals
                             vi.            Water
                           vii.            Fibers

CARBOHYDRATES:

Human Nutrition I 7 Components of Human Nutrition/Food  (Simple Explanation)

1)     Carbohydrates are the organic food components that contain carbon, hydrogen and oxygen.
2)     In all carbohydrates, the ratio of hydrogen atom to oxygen atom is 2:1.
3)     The general formula of carbohydrates is Cn H2n On.
ABSORPTION AND STORAGE:
1)     We obtain most of our carbohydrates in the form of starch and sucrose.
2)     Our digestive system converts starch into simple carbohydrates called glucose and sucrose into glucose and fructose.
3)     Sucrose is the sugar that we put in our tea or coffee.
4)     Glucose is circulated around the body in the blood.
5)     This glucose is used by our body as a source of energy.
6)     Unused glucose is converted into glycogen and is stored in the liver and muscles.
7)     The body’s glycogen storage capacity is limited, so unused glucose is further converted into fats.
IMPORTANCE:
1)     Carbohydrates are the major source of energy.
2)     1 gram of carbohydrates when fully oxidized, produce 04 kilocalories of energy (four KCal) (04 KCal).

SOURCES:
The major sources of carbohydrates are;
         i.            Potato
       ii.            Wheat
     iii.            Maize
     iv.            Rice
       v.            Spaghetti
     vi.            Bread
   vii.            Honey
 viii.            Cereals


PROTEINS:
      
Human Nutrition I 7 Components of Human Nutrition/Food  (Simple Explanation)
      1)     Proteins are the organic food components, which are made up of simple units called amino acids.
      2)     There are 20 different types of amino acids in proteins.
      3)     An amino acid contains carbon ‘C’, oxygen ‘O’, nitrogen ‘N’, and sometimes sulfur ‘S’.
ABSORPTION AND STORAGE:
      1)     Proteins are very large molecules, therefore, cannot diffuse directly into our blood.
      2)     These are broken down into amino acids by our digestive system.
      3)     Amino acid can be converted back to proteins of our need.
      4)     Unused amino acids cannot be stored in our bodies.
      5)     The liver converts excess of amino acids into urea, which is excreted in the form of urine by our kidneys.
IMPORTANCE:
      1)     Proteins help in the growth, development, and repair of body tissues.
      2)     Protein helps in enzymes and hormones formation.
      3)     Proteins are essential components of cytoplasm, membrane, organelles, muscles, ligaments and tendons.
      4)     Proteins can also be used as a source of energy.
      5)     1g of proteins on complete oxidation provides 04 kilocalories of energy.
SOURCES:
      1)     Plant sources of proteins are bean, pulses, cereals (wheat), dry fruits, etc.
      2)     Animal sources of proteins are meat, milk, fish, beef, eggs, mutton, cheese, poultry, etc.


FATS (LIPIDS):
      
Human Nutrition I 7 Components of Human Nutrition/Food  (Simple Explanation)

      1)     Fats are the organic food components which contain carbon, hydrogen and oxygen but the oxygen ratio is less.
      2)     Fats belong to the group of organic compounds called lipids.
      3)     They are made up of fatty acid and glycerol.
      4)     Lipids are insoluble in water but soluble in organic solvents.
      5)     Fats and oils are important types of lipids. ‘Oil’ is liquid and ‘fat’ is solid at room temperature.
STORAGE:
Fats are stored in the cells of adipose tissues (fatty tissue) beneath the skin and around important organs.

IMPORTANCE:
      1)     Fats serve both structural and metabolic functions.
      2)     When the body used up the carbohydrates, it oxidizes fats to get energy.
      3)     1gram of fat provides 09 kilocalories of energy when fully oxidized.
      4)     Our body store extra fats in the cells of adipose tissue which insulate organs against shocks and also maintain body temperature.
      5)     Fats help in the digestion and transport of vitamins A, D, E & K in the body.
      6)     Fats keep the skin and hair healthy.
SOURCES:
         i.            Butter
       ii.            Dry fruit
     iii.            Meat
     iv.            Ghee
       v.            Cheese
     vi.            Milk
   vii.            Egg yolk
 viii.            Nuts


VITAMINS:
      
Human Nutrition I 7 Components of Human Nutrition/Food  (Simple Explanation)


      1)     Vitamins are organic compounds found only in plants and animals.
      2)     Vitamins are required in minimum quantity.
      3)     Human body can only synthesize a few vitamins like vitamin B12.
      4)     Many other vitamins must be provided through diet or dietary supplements.
IMPORTANCE:
      1)     Vitamins are essential for the normal function of our body.
      2)     They are necessary for growth, health, vitality and general well-being.
      3)     Vitamins regulate metabolism.
      4)     They help to convert fats and carbohydrates into energy.
      5)     Vitamins also, help in bones and tissue formation.
TYPES:
On the basis of solubility, vitamins are of two types.
      1)     Fats soluble vitamins
      2)     Water soluble vitamins

      1)      FAT SOLUBLE VITAMINS:
1.      Those vitamins which dissolve in fats are called fat-soluble vitamins such as vitamins A, D, E and K.
2.      Fat-soluble vitamins are stored in fat tissue and liver.
3.      Some stay for a few days and some for up to 6 months.
4.      These stored vitamins are then carried to different body parts whenever are needed.
      2)      WATER SOLUBLE VITAMINS:
1.      Those vitamins which can be dissolved in water are called water-soluble vitamins such as vitamin B and C.
2.      These vitamins cannot be stored in our bodies.
3.      These travel through bloodstream.
4.      The unused water soluble vitamins are removed from the body by urination.
VITAMIN ‘A’:

Vitamin ‘A’ is a fat-soluble vitamin, also known as retinol. This name is given due to its function in the retina of the eye.
FUNCTIONS:
The functions of vitamin A are;
1.      It improves eyesight.
2.      It improves the body immune system and enhances the function of white blood cells.
3.      It helps in growth.
4.      It helps in reproduction.
DEFICIENCY SYMPTOMS:
Following are some deficiency symptoms of vitamin A.
      1.      Dietary deficiency of Vitamin ‘A’ may cause vision problems.
      2.      Vitamin ‘A’ deficiency may cause night blindness.
      3.      Vitamin ‘A’ deficiency can affect
a)      Growth
b)     Skin
c)      Immune system
SOURCES:
      1)     Animal sources of Vitamin ‘A’ are Chicken liver, cod liver oil, eggs, butter, milk, etc.
      2)     Plant sources of Vitamin ‘A’ are sweet potatoes, carrots, spinach, mangoes, oranges, grapefruits, etc 

VITAMIN ‘C’ OR ASCROBIC ACID:
      
      1)     Vitamin ‘C’ is a water soluble vitamin.
      2)     It is generally known as ascorbic acid.
FUNCTIONS:
      1)     Vitamin ‘C’ is needed for growth and repair of tissue in all parts of the body.
      2)     It helps the body make collagen.
      3)     Collagen is an important protein in skin, cartilage, tendons, ligaments and blood vessels.
      4)     It is essential for healing wounds.
      5)     It is important for repairing and maintaining bones and teeth.
      6)     Vitamin ‘C’ is an antioxidant.
DEFICIENCY SYMPTOMS:
      Following are some deficiency symptoms of Vitamin ‘C’.
      1)     A severe form of Vitamin ‘C’ deficiency is known as scurvy.
      2)     Vitamin ‘C’ deficiency symptoms include
a)      Dry and splitting hair.
b)     Bleeding and inflammation of gums.
c)      Rough, dry and scaly skin.
d)     Decreased wound healing
e)      Nose bleeding
f)       Decreased ability to fight against infection.
g)      High blood pressure
h)     Atherosclerosis
i)        Gallbladder disease.

SOURCES:
Various sources of Vitamin ‘C’ are;
      a)      Citrus fruit (oranges)
      b)     Tomatoes
      c)      Guava
      d)     Broccoli
      e)      Cabbage
      f)       Grapefruit
      g)      Straw berry


Vitamin ‘D’:

Vitamin ‘D’ is a fat-soluble vitamin which is generally called calciferol.
FUNCTIONS:
      1)     Vitamin ‘D’ helps in the absorption of Calcium to strengthen our bones.
      2)     It maintains levels of calcium and phosphorus normal in our blood.
      3)     It also helps in the proper working of muscles and nerves.
      4)     Phosphorus and calcium makes our bones and teeth strong.
DEFICIENCY SYMPTOMS:
      1)     Without Vitamin ‘D’, the bones become thin, brittle and soft.
      2)     Vitamin ‘D’ deficiency causes rickets in children and osteomalacia in adults.
      3)     Rickets in a condition in which bones become bent in shape.
      4)     Osteomalacia means “soft bones” increase risk of fractures in bones.

SOURCES:
Main sources of Vitamin ‘D’ are
      a)      Cod liver oil
      b)     Egg yolk
      c)      Fortified bread
      d)     Cheese
      e)      Also made by skin when ultraviolet rays strike it.


VITAMIN ‘C’ AS AN ANTIOXIDANT:
      
      1)     Vitamin ‘C’ is an antioxidant along with Vitamin ‘E’.
      2)     Antioxidants block some of the damage caused by free radicals.
      3)     The free radicals may cause
a)      Aging process
b)     Development of unhealthy conditions like
cancer, heart diseases, and arthritis.

MINERALS:
      
Human Nutrition I 7 Components of Human Nutrition/Food  (Simple Explanation)

      1)      Minerals are inorganic elements that originate in the earth and cannot be made in the body.
      2)      Most of the minerals in the human diet come directly from plants, animals, and water.
      3)     Minerals are necessary for the proper metabolism of our body.
TYPES OF MINERALS:
There are two types of minerals i-e;
      1.      MAJOR MINERALS:
The minerals required in the amount of 100mg or more per day are called major minerals.
EXAMPLES:
a)      Sodium
b)     Potassium
c)      Chloride
d)     Calcium
e)      Magnesium
f)       Phosphorus
g)      Sulfur
      2.      TRACE MINERALS:
The minerals required in amount less than 100mg per day are called trace minerals.
EXAMPLES:
a)      Chromium
b)     Fluoride
c)      Iodine
d)     Manganese
e)      Selenium
f)       Copper
g)      Molybdenum
h)     Zinc
i)        Iron

IRON:
      
      1)     Iron is an important element.
      2)     It is a part of hemoglobin which makes RBCS (RED BLOOD CELLS).
FUNCTIONS:
      1)     Iron in hemoglobin helps red blood cells to transport oxygen to the cells of body.      
      2)     Iron helps nervous system.
      3)     It also helps the immune system.
SOURCES:
The main sources of iron are;
      a)      Apple
      b)     Red meat
      c)      Meat
      d)     Some fish
      e)      Dry fruit
      f)       Spinach
      g)      Beans
DEFICIENCY SYMPTOMS:
      1)      Low iron level can cause anemia.
      2)      Anemia is the decrease in the amount of red blood cells or hemoglobin.
      3)      In anemia, the blood’s ability to carry oxygen is lowered.
      4)     The patient feels weakness and tiredness.



CALCIUM:
      
      1)     Calcium is the most important and abundant mineral in the human body.
      2)     About 99% of the calcium in the human body is stored in bones and remaining 1% circulates in blood.
ROLE / FUNCTION:
      1)     Calcium plays an important role in bones and teeth formation.
      2)     It plays an important role in
a)      Blood clotting
b)     Transmission of  nerve impulses
c)      Muscles contraction
      3)     calcium also, maintain a constant balance with phosphate in the bloodstream.
  
SOURCES:
      1)     Dairy products are the major sources of calcium such as milk, meat, curd, etc.
      2)     Eggs, green leafy vegetables, broccoli, legumes, nuts, and whole grains also provide calcium but in a smaller amount than dairy products.
      3)     About 99% of the body’s calcium is stored in bone tissues.
      4)     Remaining 1% circulates in the blood.
DEFICIENCY:
Calcium deficiency causes;
a)      Brittle nails
b)     Dry skin
c)      Osteoporosis
d)     Osteomalacia
e)      Muscles cramping
f)       Eye twitching
g)      Rickets etc.

DIETARY FIBRES:
      
Human Nutrition I 7 Components of Human Nutrition/Food  (Simple Explanation)

      1)     It is also known as bulk or roughage.
      2)     It is the indigestible part of the food.
      3)     It moves unaltered through the digestive tract.
      4)     It mainly consists of cellulose and is found in vegetables and fruits.
TYPES:
There are two types of dietary fibers.      
      1)     Insoluble dietary fibers
      2)     Soluble dietary fibers
      1)      INSOLUBLE DIETARY FIBERS:
These fibers do not dissolve in water, tract and travel through the small intestine quickly.
EXAMPLES:
a)      Wheat bran
b)     Whole grain
c)      Cereals
d)     Skin of some fruit and vegetables
e)      Bread

      2)      SOLUBLE DIETARY FIBERS:
These fibers dissolve as they pass through digestive system. They form a gel that helps in trapping harmful substances e.g. cholesterol.
EXAMPLES:
a)      Oat
b)     Beans
c)      Barley
d)     Many fruits and vegetables.
IMPORTANCE:
      1)     Dietary fibers speed up the passage of food through the gut.
      2)     So they reduce the risk of constipation and colon cancer.
      3)     They also absorb the cholesterol and control the blood cholesterol level.

IMPORTANCE OF WATER:
     
Human Nutrition I 7 Components of Human Nutrition/Food  (Simple Explanation)

                        1)     Water is the most abundant substance i-e 70% of our body.
      2)     In our bodies, metabolic reactions can only occur when reactants are dissolved, water act as a solvent for these reactants.
      3)     Water in blood dissolves oxygen from lungs and carbon dioxide from cells to transport through the blood.
      4)     Similarly water of blood carries nutrients from the digestive system to all cells of the body.
      5)     Almost all cells in the body is bathed in the interstitial fluid which is mostly water.
      6)     Water stabilizes our body temperature as it absorbs and releases heat very slowly.
      7)     Water act as a reactant in many metabolic reactions e.g. in hydrolysis.
      8)     It also acts as lubricating medium.
      9)     It is major part of mucous and other lubricating fluids.
      10) It is the flushing medium for the removal of toxic chemicals
e.g. urea through kidneys.


Human Nutrition I 7 Components of Human Nutrition/Food  (Simple Explanation)
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