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1. BASICS OF NUTRITION
 *Dr /Mohamed Sakr
 Bachelor of
Pharmacy
 Cairo university
 Clinical nutrition
specialistAmerican
Board certified in
Clinical Nutrition
 Nutrition instructor

2. AGENDA
 Introduction
 Keys of nutrition
 Energy and energy
balance
 Main nutrients in
foods
 MACRONUTRIENT.
 CARBHYDRATES
 CONCLOSION

3. INTRODUCTION
 For years, people held to the
idea that there are “bad”
nutrients and “good” nutrients
when, in fact, all nutrients play
a certain role in the body.
Even those nutrients once
considered “bad” such as fats
and carbohydrates perform vital
functions in the body and if one
consumes too many “good”
nutrients such as vitamins or
minerals there can be harmful

4. KEYS OF NUTRITION
Nutrition:
Process by which living organism
receives material and uses them to
promote it’s vital activities
Nutrient:
Any substance which is digested and
absorbed to promote body function

5. KEYS OF NUTRITION
Diet:
Selection of food which is normally eaten by
person or population
Food:
Substance when eaten , digested, absorbed
provide energy and growth

6. KEYS OF NUTRITION
Balanced diet :
Diet that provide adequate amount of all nutrients
Malnutrition:
Caused by incorrect amount of nutrient intake
Nutritional status:
Health status that produced by balanced between
requirements and intake

7. KEYS OF NUTRITION
Nutritional assessment:
Measurement of nutritional status by
anthropometrics , biochemical data, dietary
history
Dietitian:
Persons who applies science of nutrition to
people in health and disease

8. KEYS OF NUTRITION
Metabolism :
Changes taking place in the body as result of
body activity
Anabolism:
Complex molecules are synthesized from
simpler ones
Catabolism:
 Complex molecules are broken to simpler
ones

9. CALORIES
 Calorie
 Unit of measure that indicates the amount of
energy we obtain from a food
 1 kilocalorie= 1,000 calories
 1 gram of CHO= 4 cal
 1 gram of Protein = 4 cal
 1 gram of fat = 9 cal
 1 gram of alcohol = 7 cal

10. DISTRIBUTION OF CALORIES
 9-15% of the
calories are
derived from
protein,
 45–55% are
derived from
carbohydrate and
 35–45% are
derived from fat.

11. ENERGY
 Food is the body’s source
of energy.
 Food provides energy.
 We need energy to grow,
be active and maintain
health.
 Different types of food
provide different amounts
of energy.

12. ENERGY BALANCE
Energy In
=
Energy Out

13. ENERGY BALANCE
 ENERGR In Regulated
by
 Appetite initiates eating
through the sight, smell,
thought or taste of food.

 Hunger is the feeling that
motivates us to eat and is
controlled by the
hypothalamus.
 Satiation is the feeling of
satisfaction and fullness that
causes us to stop eating.
-

14. ENERGY BALANCE
Energy Out –
depends on 3 factors:
-Basal Metabolism
-Thermic effect of food
-Physical activity

16. BASAL METABOLIC RATE
 Basal metabolic
rate (BMR):
energy needed to
maintain body
processes at rest
 For most adults,
BMR = ~2/3 of
daily energy
output

19. THERMIC EFFECT OF FOOD (
 Components of Energy Expenditure
 Thermic effect of food (TEF) is estimated at 10%
of total energy intake and involves digestion and
absorption.
 Carbohydrate 5-10%
 Fat 0-5%
 Protein 20-30%
 Alcohol 15-20%
 Adaptive thermogenesis is the adjustment in
energy expenditure related to environmental
changes.

22. MAIN FOOD NUTRIENTS
• Water
• Macro-nutrients
— Protein
— Fat
— Carbohydrates
• Micro-nutrients
— Vitamins
— Minerals & trace-
elements

24. Water
Main component of the body
(70 percent of body mass)
Needed for digestion,
absorption, and other body
functions
Regularly lost through
sweating, excretion, and
breathing
Approximately 1,000 ml
(4−8 cups) needed each day

25. • MACRO-NUTRIENTS
CARBOHYDRATES
 is the main source of
energy for the body
 Made of carbon,
hydrogen, and oxygen
in a 1:2:1 ratio
 Divided into two
main classes:
Simple sugars
Complex sugars

26. STRUCTURE
 Monosaccharides:
Glucose , fructose and galactose
 Disaccharides:
Sucrose , lactose and maltose
 Polysaccharides:
straight chain of 70-350 glucose
 Digestible polysaccharides:
 Starch
 Amylose
 Amylopectin
 Glycogen
 Non-digestible polysaccharides: fibers
 Soluble fiber
 Insoluble fiber

27. TYEPES OF CARBOHYDRATES
Simple sugars
are sugars that enter the
bloodstream rapidly and
provide quick energy.
 Simple carbs provide
calories but few
vitamins and minerals
Fruits
- Honey
- Milk
- Sugars added to cookies,
candies, soft drinks

28. COMPLEX CARBOHYDRATES
are made up of sugars that are linked
together chemically to form long chains.
 Starch – a food substance that is made
and stored in most plants
 Provide long-lasting energy
Grains (bread & pasta)
-Vegetables (potatoes & beans)
-Rice
-Cereals
-Wheat
-Tortillas
-Whole-wheat rolls

29. Fiber
A type of complex carbohydrat
 Promotes regularity and softer,
larger stool
 Reduces hemorrhoids and
diverticula
 Aids weight control
 Causes a filling of fullness
 Slows glucose absorption
 Decrease in colon cancer
 Reduces cholesterol absorption
 Reduces heart disease

30. FIBERS
SOLUBLE INSOLUBLE
• Eating foods with soluble
fiber reduces your blood
cholesterol level and
your risk of developing
heart disease.
• Good sources: wheat,
bran, barley, rye, oats,
whole grain
pasta,breads, cereals
• Binds with water to help
produce bowel
movements (prevent
constipation).
• Associated with reduced
risk of colon cancer.
• Good sources: wheat
products, leafy
vegetables, and fruits.

31. DIGESTION & ABSORPTION
 Saliva contains amylase
 Converts polysaccharides, starch, into
oligosaccharides, maltose, and glucose
 Broken down by hydrolysis reaction
 The acidic environment of the stomach inhibits the
action of salivary amylase
 Pancreatic amylase
 Converts oligosaccharides to disaccharides
 Intestinal cells release
Maltase
Lactase
Sucrase

32. DIGESTION & ABSORPTION
 Monosaccharide absorption occurs in the
duodenum
 Glucose and galactose by active absorption
 Fructose by facilitated diffusion
 Portal vein transports absorbed
monosaccharides to the liver
 Liver can then:
 Transform them to glucose
 Release them back to the blood stream
 Store it as glycogen

34. MAINTAINING BLOOD GLUCOSE HOMEOSTASIS

35. RECOMMENDED CARBOHYDRATE INTAKE
 RDA is 130 g/day for adults
 50-100 g of CHO/day to
prevent ketosis
 Recommended: 45-65% of
total kcal
 180-330 g of CHO/day
(primarily from white bread,
soda, baked goods)
 50% of total kcal
 Worldwide the CHO intake is
+70%

36. RECOMMENDED FIBER INTAKE
 Adequate Intake is 25
g/day for women and
38 g/day for men
(14g/1000kacl)
 Daily Value= 25g/day
for 2000 kcal diet
 Too much fiber (>60 g/day)
will:
 Require extra intake of
fluids
 Bind to some vitamins
 Fill the stomach of a young
child quickly

37. PROBLEMS WITH
HIGH SUGAR INTAKES
 Empty calories
 Glycemic index=the blood
glucose response to a given
food compared to a standard
 Glycemic load=the amount of
Carbohydrate in food times the
glycemic index for that food.
Related to structure, fiber
content, amount of processing,
and macronutrient content

39. EFFECTS OF INGESTING
HIGH GLYCEMIC LOAD FOODS
Stimulates insulin release
Insulin increases blood triglyceride levels
Insulin increases LDL
Insulin increase fat synthesis
Increased risk for CVD
Muscles may become resistant to insulin
Increases risk of developing diabetes
Become hungry quicker

40. FOOD SWEETENERS
Nutritive sweeteners
Sugars
Sugar alcohols
Alternative
sweeteners
Saccharin
Aspartame
Neotame
Acesulfame-K
Sucralose

41. INTAKE
 Traditional food consists mainly of
carbohydrate like rice, wheat, corn, honey, jam,
fruits and veg.
 Excess intake obesity
 lack intake ketosis
 very lack intake depletion of body
tissue

42. CONCLOSION