Nutrition and their Functions

Carbohydrates
1. Source of Energy
2. Glycogen Reserves
3. Protein Sparing Action
4. Fat Metabolism
5. Gastro Intestinal Functions
6. Heart Function
7. Central Nervous System
8. Sugars
9. Cereal Grains
10. legumes
11. potatoes
Proteins
1. Meat
2. Nuts
3. Dairy Products
4. Imp. Constituent of Blood
5. Essential Component of Enzymes, Hormones
6. Present as Antibodies
7. Maintains Fluid Balance
8. Growth and Development of Tissues
9. Supplier of Energy
10. Marasmus
11. Kwashiorkor
12. Pulses n Cereals
13. 1.5g/kg
Fats
1. Dairy Products, Oils and Meat Fats
2. Good for Skin and Eyes
3. Provide anti-infectious Vitamines
4. Help in assimilation of fat soluble vitamins
5. Energy Reserve
Vitamins
1. Fat Soluble
  1. Vit. A
    1. Vision
    2. Epithelial Tissues
    3. Infection Resistance
    4. Changes in the eye -> Xerophthalmia
    5. Epithelial Changes
    6. Skin Changes
    7. Changes in Alimentary tract
    8. Lowered resistance to Infections
    9. lAnimal sources: liver, kidney,whole milk, egg and butter
    10. Yellow and Green leafy Vegetables
    11. 10000 micrograms - 4600 micrograms
  2. Vit. D
    1. Metabolism and absorption of Ca and P (Formation of Bones)
    2. Rickets, Osteomalacia
    3. Fish Liver Oils, UV Rays
  3. Vit. E
    1. Cereal, Seed oils, wheat gram oil, green leafy vegetables,nuts and legumes
    2. reproductive failure, macrocytic anaemia
    3. 10-30 mg/ day
  4. Vit. K
    1. cauliflower, spinach, soyabean, also synthesized in intestinal tract by bacteria
    2. Synthesis of Prothrombin( required for clotting)
    3. Haemorrhage
2. Water Soluble
  1. B-Complex
    1. Thiamine (B 1)
      Anlagen:
      - Nutrients and their Functions
      1. 0.5mg/ 1000cal
      2. Whole grains, unpolished rice,meat, poultry, fishsoyabean
      3. Utilization of Carbs
      4. Beri Beri
        Infantile
        Dry
        Wet
        Wernicke's Encephalopathy
    2. Riboflavin (B 2)
      1. 1.5 mg/ day
      2. Milk/products, liver, heart, kidney,eggs, green leafy vegetables and whole grains
      3. Maintaining activity in oxidative process in the living cell
        release of energy
        tissue maintenance of skin, mucous membranes and eyes
      4. Light sensitivity, vision dimness, eyestrain
        Cheilosis
    3. Niacin (B 3)
      1. Constitute in Coenzyme
        Oxidation of Glucose, release of energy
      2. liver, bean, meat, poultry, fish, legumes
      3. Pellagra
      4. 10-16 mg/ day
    4. Cynocobalamin (B12)
      1. Milk, liver, meat
      2. healthy blood formation
        Proper Growth of bones
    5. Vitamin Folic Acid
      1. Sprouted Pulses, Cauliflower, Green Vegetable, Meat and Fish
      2. Maturation Of RBC
  2. Vit. C
    1. Antioxidant
      1. Collagen Biosynthesis
      2. Oxidation of Tyrosine
      3. Reduction of Fe203 to Fe2O for ready assimilation
      4. Conversion of Folic acid to Folinic Acid (active form)
      5. Healthy Development of Bones and Teeth
      6. Healing Of Wounds and ability to withstand stress
    2. Citrus Fruits, Spinach, Cabbage, Turnip and other fresh fruits and vegetables
    3. Scurvy
    4. 30-50 mg/ day
Minerals
1. Calcium
  1. Milk/Products, Green Leafy Vegetables
  2. Building skeleton and teeth
    1. Normal Behaviour of heart and Nervous System
    2. Blood Clotting Process
  3. 400-600 mg(general), 1g (special)
  4. Osteo Porosis/Malacia
    1. Rickets
2. Phosphorus
  1. Formation of Teeth and Bones
    1. Maintenance of Acid-base ablance of blood
      1. Energy for muscle contraction
    2. Enzymes->carb metabolism
  2. 1g/day
  3. Dairy, Green Leafy Vegetables, FIsh, Meat
3. Iron
  1. Oxidation process in Body
    1. Myoglobin stores energy for muscle contraction
  2. Anaemia
    1. Nutritional
    2. Pernicious
    3. Hypochromic macrocytic
  3. 20-30 mg/ day
  4. Liver, Meat products, Egg Yolk, Green Leafy Vegetables, Beetroot,Dry Fruits,Raw Sugar and Molasses
4. Iodine
  1. Thyroxin, to influence oxidation of cells
    1. Normal Growth and Development
  2. Goitre, Sterility
  3. Marine/shell fish, leaves and flowers of plants
  4. 100-150 micrograms
5. Fluorine
  1. Milk, Eggs and Fish
  2. 8/1000000
  3. Protection of Teeth
Water
1. Solvent for products during digestion
  1. Regulation of Body Temperature
2. 5-6 glasses/ day
Roughage
1. Normal functioning of intestine and Bowel Movements.
2. Cereals, Whole grains, Fresh Fruits, Vegetables

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Nutrition and their Functions

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