Macro and Micro nutrients needed by our body and their significant role

1. Nutrients and their role
in human body
BY
THAMILOVIA. SA

2. What is a
Nutrient ?

3. A nutrient is a component in foods that an
organism uses to survive and grow.
Nutrient is defined as “a substance
obtained from food and used in the body to
promote growth, maintenance, and repair
of body tissues”, or simply as “a substance
that provides nourishment”.

4. Broadly speaking, nutrients are classified
into two groups, namely energy-producing
nutrients (also called energy-providing
nutrients or macronutrients) and
micronutrients.
Energy-providing nutrients include
carbohydrates, fat and protein.
Micronutrients often refer to vitamins and
minerals.

8. USDA – My Plate (2005)

9. Indian food pyramid

10. Indonesian food pyramid

12. “You are what you eat.”
What you eat every day determines how
well your body is fueled and how
efficiently it functions. Our bodies run – or
drag – thanks to the food we consume.
Eating a clean, balanced diet with healthy
choices from every group is essential to
good health.

13.  The five different food groups - Grains,
Vegetables, Fruit, Dairy, and Protein – make up
the foundation for providing your body with all
the essential vitamins, minerals, antioxidants, and
enzymes necessary for staying healthy and
enhancing your wellness during your childhood
and all the way up to adulthood.

15. Carbohydrates
 The major source of energy fuel in the average
human diet is carbohydrate, supplying half or
more of the total caloric intake.
 Roughly half of dietary carbohydrate is in the
form of polysaccharides such as starches and
dextrins, derived largely from cereal grains and
vegetables.
 The remaining half is supplied as simple sugars,
the most important of which include sucrose,
lactose, and, to a lesser extent, maltose, glucose,
and fructose.

16.  Carbohydrate is the major energy source in an
average diet, which is also the preferred fuel.
 One gram of carbohydrate provides 4 kcal.
 When adequate carbohydrate is provided in the
diet, protein would be spared for growth and
repair.
 Carbohydrate can be divided into three main
types: monosaccharides, disaccharides and
complex carbohydrate (starches and dietary
fibres)

17. ROLE OF CARBOHYDRATES
 Carbohydrates have six major functions within the
body:
 Providing energy and regulation of blood glucose
 Sparing the use of proteins for energy
 Breakdown of fatty acids and preventing ketosis
 Biological recognition processes
 Flavor and Sweeteners
 Dietary fiber

18. Food sources
 Monosaccharides and disaccharides:
 Sugar
 Syrup
 Honey
 Molasses
 Complex carbohydrate:Cereal, grains and their
products (e.g. rice)
 Starchy vegetables (e.g. potato)

19. Proteins
 The importance of protein in nutrition and health
cannot be overemphasized.
 It is quite appropriate that the Greek word chosen as a name
for this nutrient is proteos, meaning “primary” or “taking
first place.”
 Proteins are found throughout the body, with over 40% of
body protein found in skeletal muscle, over 25% found in
body organs, and the rest found mostly in the skin and
blood.
 Proteins are essential nutritionally because of their
constituent amino acids, which the body must have in order
to synthesize its own variety of proteins and nitrogen-
containing molecules that make life possible.

20.  The molecular architecture and activity of living cells
depend largely on proteins, which make up over half of the
solid content of cells and which show great variability in
size, shape, and physical properties.
 Their physiological roles also are quite variable, and
because of this variability, categorizing proteins according
to their functions can be helpful in the study of human
metabolism.
 Protein contributes 20% of adult weight and made up of
amino acids
 Act as a source of energy- 1 g of protein gives 4kcals

22.  The main roles of protein are:
 Catalysts
 Enzymes are protein molecules (generally
designated by the suffix -ase) that act as
catalysts: they change the rate of reactions
occurring in the body.
 Enzymes are found both intracellularly and
extracellularly, such as in the blood.

23.  Messengers
 Some proteins are hormones.
 Hormones act as chemical messengers.
 They are synthesized and secreted by endocrine
tissue (glands) and transported in the blood to
target tissues or organs, where they bind to protein
receptors.
 Hormones generally regulate metabolic processes,
for example, by promoting enzyme synthesis or
affecting enzyme activity.

24.  Immunoprotectors
 Immunoprotection is provided to the body in part
by a group of proteins called immunoproteins,
also called immunoglobulins (Ig) or antibodies
(Ab).
 These immunoproteins, of which there are five
major classes (IgG, IgA, IgM, IgE, and IgD), are
Y-shaped proteins made of four polypeptide
chains (two small chains called light [L] chains
and two large chains called heavy [H] chains).

26. Food sources
 Meat
 Milk
 Eggs
 Legumes

27. Lipids
 Fat is technically known as triglycerides, which is
a class of lipids.
 Fat is a concentrated energy source, which
provides 9 kcal for each gram of fat.
 Fat carries fat-soluble vitamins, i.e. vitamin A, D,
E and K.
 Fat prevents heat loss in extreme temperatures
and protects organs against shock.

28.  Fat can be divided into saturated fat and unsaturated fat
depending on their chemical structures.
 Unsaturated fat can be further divided to mono- and poly-
unsaturated fats.
 Excess fat intake has been linked to major health problems,
including an increased risk of heart disease, obesity,
hypertension, diabetes and certain types of
cancers.Contributes 20%-35% of daily energy intake for
adults.
Note:A range of 15%-30% of total energy has also been
recommended for preventing non-communicable diseaseses.

30. ROLE OF FATS
 The main function of fats in the body is to provide energy:
By supplying energy, fats save proteins from being used for
energy and allow them to perform their more important role
of building and repairing tissues. Fats on oxidation provide
almost twice as much energy as that given by carbohydrates.
 Fats can also be stored in body for subsequent use.
 In addition to supplying energy, fats also help in forming
structural material of cells and tissues such as the cell
membrane.
 Fats also carry the fats soluble vitamins A, D, E and K into
the body and help in the absorption of these vitamins in the
intestines.
 Some fats supply essential fatty acids.

31. Food sources
 Cooking fats and oils
 Butter
 Margarine
 Salad dressings
 Fried foods
 High fat animal products

34. Fiber
 Dietary fiber was recognized again as an
important food component
 in about the mid-1970s. Yet the concept of fi ber,
originally called
 crude fi ber or indigestible material, and its
extraction from animal feed
 and forages were introduced in Germany during
the 1850s.

35.  Dietary fibre is the indigestible part found in
plant.
 Traditionally it can be divided into two main
types, i.e. soluble and insoluble.
 Dietary fibre is important in promoting
gastrointestinal health and providing other health
benefits.
 Not less than 25g per day.

37.  With the publication of the 2002 Dietary Reference Intakes
for Energy, Carbohydrate, Fiber, Fat, Protein, and Amino
Acids by the National Academy of Sciences Food and
Nutrition Board, uniform definitions for dietary fiber and
functional fiber were established.
 Dietary fiber refers to non digestible (by human digestive
enzymes) carbohydrates and lignin that are intact and
intrinsic in plants.
 Functional fiber consists of non digestible carbohydrates
that have been isolated, extracted, or manufactured and
have been shown to have beneficial physiological effects in
humans.

38.  Dietary changes encouraged in order to
accomplish an increased fiber intake are
consistent with the United States
 Department of Agriculture’s My Pyramid, which
encourages people to consume:
 fiber-rich legumes
 at least 4½ cups of fruits and vegetables per day
 at least 3 servings per day of whole grains

39. Food sources
 Cereals
 Vegetables
 Fruits

40.  Vitamins are classified as
 Water soluble vitamins (vitamin C, B complex)
 Fat soluble vitamins (vitamin A, D, E, K)
B complex consists of
B1 (Thiamin)
B2 (Riboflavin)
B3 (Niacin)
B5 (Pantothenic acid)

41.  B6 (Pyridoxine)
 B12 (Cobalamin)
 Biotin
 B9 (Folate)

45. Minerals
 Minerals are divided
into
 Macrominerals and
 Microminerals
Macrominerals are
 Calcium
 Potassium
 Phosphorus
 Chloride
 Sodium
 Magnesium

46.  Microminerals are
 Iron
 Manganese
 Zinc
 Molybdenum
 Copper
 Fluoride
 Selenium
 Chromiun
 Iodine

53. Water
 Water helps to maintain homeostasis in the
body and transports nutrients to cells.
 Water also assists in removing waste products
from the body. All beverages and high-
moisture foods such as soup and watermelon
contain water and count towards your daily
water requirement.
 Adults should consume 25 to 35 milliliters of
fluids per kilogram body weight or 2 to 3 liters
per day.

56. Role of nutrients on the whole

57. Guidelines for healthy living
 These eight practical tips cover the basics of
healthy eating, and can help you make
healthier choices.
 Base your meals on starchy carbohydrates
Eat lots of fruit and veg
Eat more fish – including a portion of oily fish
Cut down on saturated fat and sugar
Eat less salt – no more than 6g a day for adults
Get active and be a healthy weight
Don't get thirsty
Don't skip breakfast

58. Thank you