د- هديل فاضل فرهود
Nutrition
Definitions:
*foods: it comprise all the solid & liquid materials taken into the digestive tract that are utiliziled to maintain & build body tissue, regulate body processes & supply heat thereby sustaining life.
*Nutrients: are the constituents in food that must be supplied to the body in the suitable amunt. These include water, proteins, & amino acids of which they are compose, fats & fatty acids, CHO, minerals & vitamins
*nutrition: is the scince of food, the nutrients & other substances their action, interaction, & balance in relation to health & disease, & the processes by which the organism ingests, digest, absorped , transport, utilizes & excretes foods substances. Inaddition, nutrition must be concered with social, economic,cultural & physiological implications of foods & eating.
*health: state of complete physical, mental & social well-being & not merely the absence of disease or infirmity
*nutritional status: is the condition of health of the individual as influenced by utilization of the nutrients
*malnutrition: is an impairment of health resulting from a deficiency, excess, or imbalance of nutrients. It includes :
Undernutrition: which refers to a deficiency of calories &/or one or more essential nutrients.
Overnutrition: which is an excess of one or more nutrients & usually of calories
*diet: it includes the kinds & amounts of foods & drink consumed each day. It includes the normal diet consumed by various age groups & the thewraputic or modified diets used in the treatment of the diseases.
*meal: include the kinds & amount of foods & drink consumed at one time
*Requirement: are the amount of nutrients that must be taken to prevent a true deficiency state .
*allowance: recommended daily allowance are the levels of intake essential nutrient considered , on the basis of available scientific knowlage, to be adequate to meet the nutritional needs of particularly all healthy persons.
The ward (allowance) should noy be confused with the ward requirement. An individuals requirement for nutrient is influenced by neumerous interdependent physical, environmental, social & dietry characteristic. The allawnces are the amounts of nutrients to be actually consumed .
*energy: is defined as the capacity to do work or to produce change in matter. When used in nutrition, the term energy deals with chemical energy locked in food stuffs because of the chemical bonding present in the nutrients. It also deals with the human body s requirement for energy to maintain in life & work.
* energy sources: the energy value of the diet is provided entirely by it s CHO, fat, protein components. These are the only nutrients that produce energy, vitamins & minerals do not.
Protein provides == 4 Kcal/gm.
CHO provides == 4 Kcal/gm.
Fat provides == 9 Kcal/gm.
*kilo calorie: Kcal is the amount of heat required to raise the temp of I kg water 1 centigrade . in the nutrition literature the Kcal is intended whether it is expressed as calorie.
* Bomb calorimeter: the energy values of foods are readily determined by means of instrument known as bomb calorimeter. A weighted sample of dried food is placed in a heavy steel container called a (bomb) . the bomb is held in placed in a well insulated vessel & is surrounded by a known volume of water. After the bomb is charged with oxygen the sample is ignited & the heat is dissipated into the water. By noting the change in the temp of the water, one can calculate the energy value of the food by applying the definition of calorie.