1. Balanced Nutrition Coming to Fruition www.funFruit.com1987 Street Ave City, State
60623, US.
Balanced Nutrition Coming to Fruition www.funFruit.com1987 Street Ave City, State
60623, US.
Nutrition
Nathalie Wroy
Professor Puentes
BSC 2086
4/20/13

2. Table Of Contents Slide No.
Nutrition Preface 3
Body weight & Energy 4
Appetite 5-7
Calories 8-9
Nutrients 10
Carbohydrates 11-14
Lipids 15-17
Proteins 19-21
Vitamins & Minerals 22-23

3. Balanced Nutrition Coming to Fruition www.funFruit.com1987 Street Ave City, State
60623, US.
Nutrition Preface
• Nutrition is the starting point
and basis for all human form
and function from the time
when we become a fertilized
egg. Nutrition plays a very
important part in cell division,
growth, and development.
Nutrition is the source of fuel
that provides the energy to do
biological work and to replace
worn out cells.
Nutrition

4. • Weight is determined by one’s energy
balance , or the balance in the body
between the amount of energy consumed
and expended.
• Body weight is stable when energy intake
or the energy from dietary sources such as
carbs, fats, & proteins = The energy output
or the use of calories to perform physical
activity.
• We gain weight when food intake exceeds
output. And we lose weight when output
exceeds input
• Body weight results from a combination of
heredity, and environmental influences
• 30-50% of variation in human weight is
due to heredity and the rest is due to eating
and exercise habits.
Body Weight and Energy Balance

5. • Appetite is the desire for food
or drink
• Gut brain peptides are
hormones that act as chemical
signals from the
gastrointestinal tract to the
brain
• Gut brain peptides have an
effect on short term & long
term appetite and body weight
• Short term peptides are
hormones that work over
periods of min to hours making
one feeling hungry. Basically
These peptides make people
begin to eat a meal in which
afterwards you become
satisfied.
Appetite
Appetite Short term regulators of Appetite
• Ghrelin – hunger from parietal cells of empty
stomach. Stimulates hypothalamus release of
human growth hormone releasing hormone.
Within an hour after eating, ghrelin secretion
ceases
• Peptide YY (PPY)- enteroendocrine cells in
ileum and colon secreted in proportion to
calories consumed slows stomach emptying.
The primary effect is to signal complete
satisfaction and terminates eating.
• Cholecystokinin (CCK) – From
enteroendocrine cells of duodenum and
jejunum. Has appetite-suppressing effect on
brain. Like (PPY) signals complete
satisfaction & acts as signal to terminate
eating

6. Long Term Regulators Of Appetite
• Long term peptides regulate appetite,
metabolic rate, and body weight over
long periods of time (effects last
weeks to years)
• Leptin: Secreted by adipocytes &
regulate body fat. Leptin interacts with
areas of the brain that control hunger
and behavior and signals that the body
has had enough to eat. A small number
of people have genetic mutations in
the leptin gene, leading to a greater
demand for food, resulting in obesity.
• Insulin: Insulin is a peptide hormone
secreted by the pancreas in response to
increases in blood sugar, usually
following a meal. Has a weaker effect
on appetite than leptin.

7. Appetite regulation
• The Hypothalamus is an important
brain center for appetite regulation .
• Receptors for gut-brain peptides that
regulate release of: neuropeptide Y &
melanocortin
• Neuropeptide Y: Stimulates hunger
stimulated by ghrelin and inhibited by
PYY, leptin, and insulin.
• Melanocortin : Inhibits eating stimulated
by leptin, and CCK inhibited by appetite
stimulates called endocannabinoids.
• Appetite is briefly satisfied by chewing,
swallowing & stomach filling
• Neurotransmitters stimulate desire for
different foods
• norepinephrine – carbohydrates
• galanin – fats
• endorphins – protein

8. Calories
• One calorie - amount of heat required to raise
temperature of 1 g of water 1 C
• 1000 calories is a kilocalorie or Calorie
• Fats contain about 9 kcal/g
• Carbohydrates and proteins, about 4 kcal/g
• sugar and alcohol are “empty” calories -- few nutrients
• Substance used for fuel is oxidized primarily to make
ATP which transfers energy other physiological processes

10. Nutrients
• Nutrients: Any ingested chemical
used for growth, repair or
maintenance.
• Macronutrients consumed in large
amounts
• proteins, fats and carbohydrates
• Micronutrients needed in small
amounts
• Recommended daily allowances
(RDA)
• safe estimate of daily intake for
standard needs
• Essential nutrients can not be
synthesized
• minerals, vitamins, 8 amino acids and
1-3 fatty acids must be consumed in
the diet

11. Carbohydrates
• Complex carbohydrates (starches) are found in bread, cereal, flour, pasta,
nuts, and potatoes
• Simple carbohydrates (sugars) are found in soft drinks, candy, fruit, and ice
cream
• Glucose is the molecule ultimately used by body cells to make ATP
• Neurons and RBCs rely almost entirely upon glucose to supply their energy
needs
• Excess glucose is converted to glycogen or fat and stored
• The minimum amount of carbohydrates needed to maintain adequate
blood glucose levels is 100 grams per day
• Starchy foods and milk have nutrients such as vitamins and minerals in
addition to complex carbohydrates
• Refined carbohydrate foods (candy and soft drinks) provide energy
sources only and are referred to as “empty calories”

13. Carbohydrates (cont.)
• Dietary sources: monosaccharide's = glucose, galactose
and fructose
• Liver converts galactose and fructose to glucose
• Outside hepatic portal system, only blood sugar is
glucose
• Normal blood sugar concentration ranges 70 to 110
mg/dL
• Disaccharides = table sugar (sucrose), maltose, lactose
• Polysaccharides = starch, glycogen and cellulose
• Nearly all dietary carbohydrates come from plants

14. Dietary Fiber
• Dietary Fiber: Fibrous material that
resists digestion
• Fiber is important to diet average
30 g/day
• excess interferes with mineral
absorption - iron
• Water-soluble fiber: (pectin) and
other carbs found in oats, beans,
peas, carrots, brown rice, and fruits
lowers blood cholesterol levels.
• Water-insoluble fiber: (cellulose,
lignin) Has no effect on cholesterol
it absorbs water in intestines,
softens stool, gives it bulk, speeds
transit time

15. Lipids
Lipids summary
• Average adult male 15% fat;
female 25% fat
• Fat accounts for most of the
body’s stored energy
• Fat is a better source than carbs
because they are hydrophobic
fat-soluble vitamins (A,D,E,K)
absorbed with dietary fat
• ingest less than 20 g/day risks
deficiency
Sources
• The most abundant dietary lipids,
triglycerides, are found in both
animal and plant foods
Saturated fats
• animal origin -- meat, egg yolks and
dairy products
Unsaturated fats
• found in nuts, seeds and most
vegetable oils
Cholesterol
• found in egg yolks, cream, shellfish,
organ meats and other meats

16. Lipids (cont.)
Lipids Function
• Fatty deposits in adipose tissue
provide:
• A protective cushion around body
organs
• An insulating layer beneath the
skin
• An easy-to-store concentrated
source of energy
• Prostaglandins: fatty acids with
hormone like effects function in:
• Smooth muscle contraction
• Control of blood pressure
• Inflammation
• Cholesterol stabilizes membranes
and is a precursor of bile salts and
steroid hormones
Requirements
• Higher for infants and children than
for adults
• The American Heart Association
suggests that:
• Fats should represent less than 30%
of one’s total caloric intake
• Saturated fats should be limited to
10% or less of one’s total fat intake
• Daily cholesterol intake should not
exceed 200 mg

17. Cholesterol & Lipoproteins
• Lipoproteins: protein and phospholipid coat around a hydrophobic cholesterol and
triglyceride core.
• Categorized into 4 groups by density: more protein = higher density
• Chylomicrons: Form in absorptive cells of small intestine; main purpose is to carry
triglycerides and other fats to the liver and other tissues in the body contain more
fat and less protein.
• Very low-density (VLDLs): Molecules made up of mostly triglycerides, cholesterol
and proteins. Very low density lipoproteins (VLDL), also known as the "very bad"
cholesterol, carry cholesterol from the liver to organs and tissues in the body.
• Low-density (LDLs): Carry cholesterol from the liver to tissues in the body. "bad
cholesterol"
• High-density (HDLs): Carry excess cholesterol from the body's tissues back to the
liver. "good cholesterol"

18. Cholesterol
• Desirable to maintain total
cholesterol concentration of < 200
mg/dL
• Most cholesterol has an internal
cause or origin
• Dietary restrictions lower blood
cholesterol levels
• by 5% with restriction of dietary
cholesterol
• by 15 to 20% with restriction of
certain saturated fats
• Vigorous exercise lowers blood
cholesterol

19. Proteins
• 12-15% of body mass
• Mostly in skeletal muscles
Functions
• muscle contraction
• movement of body, cells, cell structures
• Major component of all cell membranes (receptors, cell identity, pumps)
• fibrous proteins (collagen, keratin)
• structural
• globular proteins (antibodies, myoglobin, enzymes)
• functional
• plasma proteins: blood osmolarity and viscosity
• Buffer the pH of the body fluids and contribute to resting membrane
potentials

20. Dietary Requirements
• Average intake of proteins 44-60 g/day depending on weight, age, & gender.
• Excessive protein can cause renal damage.
• Out of the 20 essential amino acids adults can synthesize 12 organic
compounds; 8 of the 20 essential amino acids can not be synthesized and
must be obtained from dietary sources ; isoleucine, leucine, lysine,
methionine, phenylalanine, threonine, tryptophan and valine
• The other 10 amino acids are called inessential amino acids because the
body does not require them because they can synthesize on their own when
our diet doesn’t supply them.
• Cells do not store surplus protein for later use
• All-or-none rule; All amino acids needed must be present at the same time
for protein synthesis to occur
• Complete proteins that meet all the body’s amino acid needs are found in
eggs, milk, milk products, meat, and fish
• Incomplete proteins lack one or more essential amino acids are found in
legumes, nuts, seeds, grains, and vegetables

21. Proteins (cont.)
Dietary Sources
• Complete proteins that meet all
the body’s amino acid needs are
found in eggs, milk, milk products,
meat, and fish
• Incomplete proteins are found in
legumes, nuts, seeds, grains, and
vegetables
Nitrogen Balance
• Rate of nitrogen ingestion equals
rate of excretion
• proteins are chief dietary source
of nitrogen
• Ingestion equals the rate of
excretion.
Positive nitrogen balance
• occurs in children; they ingest
more than they excrete
• promoted by growth and sex
hormones
Negative nitrogen balance
• body proteins being broken down
for fuel (muscle atrophy)
• glucocorticoids promote protein
catabolism in states of stress

22. Minerals
Minerals Summary
• Minerals are inorganic elements that
plants extract from soil or water.
• Minerals constitute about 4% of the
body’s mass with 3 quarters being calcium
and phosphorous in the bones & teeth.
• Phosphorus key component in
phospholipids, ATP, CP, buffers, nucleic
acids
• Calcium, iron, magnesium and manganese
function as cofactors for enzymes
• Iron - essential for hemoglobin and
myoglobin
• Chlorine - component of stomach acid
(HCl)
• Mineral salts function as electrolytes;
govern function of nerve and muscle cells;
regulate distribution of body water
Dietary Sources
• Vegetables, legumes, milk,
eggs, fish and shellfish
• Animal tissues contain large
amounts of salt
• carnivores rarely lack salt in
their diets
• herbivores often supplement
by ingesting soils
• Recommended sodium intake
is 1.1 g/day
• Typical American diet
contains 4.5 g/day

23. Vitamins
• Most vitamins must be obtained from diet.
• Body synthesizes some vitamins from precursors called Provitamins
• Vitamin A synthesized from carotene which is abundantly found in
squash, and other yellow veggies and fruits. Vitamin D from Cholesterol.
• vitamin K, pantothenic acid, biotin, folic acid
• produced by intestinal bacteria
• Water-soluble vitamins (C, B)
• absorbed with water in small intestine; not stored
• Fat-soluble vitamins (A, D, E, K) absorbed with dietary lipids; stored