Introductory

HUMAN NUTRITION

Dr. Gilang Nurdjannah, dr. Dipl.Nutr

Department of NutritionMedical Faculty, Padjadjaran University

Definition

Nutrition Science

The science of food, nutrients and their compounds attaching in role, influence, interaction and equilibrium among food and human body in healthy and illness condition.

Concepts

Nutrition science study the alteration of food/nutrients through digestion, absorption, transportation (from intestine to organs inside the body) utilization and excretion.

As wellTake note of social, economical, cultural, environment, and psychological implications of food availability and eating habit community nutrition

Nutrition Science

related to:• Food science, food processing, food industry,

etc

• Meal planning in healthy individual, growing

individual, pregnancy, lactation, elderly,

sportsman, and diseases

• Molecular-biology, physiology and

biochemistry

Terminology

Foodstuff: substances compiled and consist of compound molecules, i.e:

Nutriens —+ chemical substances obtained from food (carbohydrate, protein, iipid, vitamin, mineral & water)Non nutrients —+ coloring additives, flavour essence, fiber, flavonoids (anti-oxidant), etc; e.g sprout, soybean, rice, oil (beside its nutrient component) etc

Food : Products mixture of foodstuff (derived from plants of animals) either processing or non-processing before it consumed, to yield energy and its function; e.g soup, fried rice, meat balls1 batagor, gado-gado (salad),

steak, terriyaki, etc

Three Main Purpose of Food

1. Physiological function2. Social function

Social relationship, party.Availability dishes make fluency meeting/gathering

3. Psychological function A familiar food lead to emotional satisfaction

Physiological Function

• Energy supply (CH, lipid, protein as energy nutrients)– 1 gr CH yield 4 kcal – 1 gr lipid yield 9 kcal – 1 gr protein 4 kcal

• Building material growth & development (since embryonice intra uterine during life): pregnancy, lactation, all alive (infant — toddlers — youth — elderly)

• Maintenance & repair of cells and tissues Replace damaged cells

• Regulatory process – Protein — extra & intra cellular fluid – Mineral — Ca (blood coagulation)

Fe (02 transport in Hb) – Vitamin — enzymatic reactions – etc

Six Classes of Nutrients

1. Carbohydrate (C, H, 0)– Chemist view sugar, starch, fiber

– Role: provide the energy

– Food sources sugar, bread, rice, cereal, pasta, cassava,

potato, corn

2. Lipid (C, H, 0)– Chemist view fatty acid, phospholipid, sterol

– Role : provide the energy,compose hormones & bile acid,

structure of cell membran, carry fat soluble vitamins

– Food sources : meat, egg, fish, poultry, dairy product (milk)

3. Protein (C, H, 0, N/S, P, Halogen)• Chemist view : amino acid (contain

nitrogen peptides)• Role: growth & maintenance, building

material, precursor of enzymes,

hormones, antibody, regulators of fluid

and electrolyte balances, transporter• Food sources : animal (similar to lipid) &

plant food (soybean, nuts, beans,

legumes, avocado, durian)

4.Vitamin- Role coenzyme, antioxidant, promoting

vision, supporting reproduction & growth,cell differentiation, hormone, blood clotting

- Food sources animal & plant food (fruits &green leafy vegetables)

5.Mineral- Role maintenance acid base balance, bone

growth, metalo-enzyme, immune function,pail of hormone, antioxidants, blood clotting

- Food sources egg, milk, fruit, vegetables,animal food

6. Water- Carries nutrients and waste product- Participates in chemical reaction- As solvent- As lubricant- Regulate of body temperature- Maintain blood volume

FOODSTUFFPROCESSING food SERVED

CONSUMPTIONSTORAGERECONSUMPTION

Those processes allow:

changes on nutrient molecules

changes nutrient value

food contamination

Process from foodstuff to food consumption

Digestion process - The big molecule

( long chain & complex) transform in fraction to

smaller molecules (short chain & simple)

absorbed by intestine

CH POLYSACCHARIDE MONOSACCHARIDE

LIPID: TRIGLYCERIDE MONO&DIGLYCERIDE

FATTY ACID, GLYCEROL

PROTEIN POLYPEPTIDE, PEPTIDE & AMINO ACID

VITAMIN & MINERAL FREE COMPOUND

After absorption, nutrient from intestinal wall

transported o liver through blood vessel for:

• Utilization b liver cells or

• Distributed t whole cell other organ in the body

Inside cell

Nutrients molecule will follow reaction of

• Catabolism breakdown/degradation), or

• Anabolism (synthesis)

The series of anabolism & catabolism called

metabolism

Inorder to acquire all nutrients (which are needed by body) to maintain thewell being condition, daily food intake should be comp se of 4 classes ofHealth Food Sources

• Carbohydrate (Starchy food from staple food as energy sources)• Protein sources animal (plant in equal proportion, protein sources also as

fat sources)• Vitamin sources• Mineral sourcesPerfectly 5. Added with a glass of milk to get complete protein if another

source of animal protein insufficient(Four Health Five Perfect slogan, Prof. Poorwo Sudarmo)

Conclusion

Food intage (inc.beverages) should be :

• Adequate, especially amount of energy from energy nutrients (daily, composition of CH 60-70%, Lipid 15-25%, Protein 10-15% of total energy)

• Well balanced, contents of 4 health mixed diet sufficiently (mind – dietary fiber sources & plain water intake at least 1 litre daily)

Excess nutrition(Energy, fat, cholesterol, sugar, salt, vitamin A and D)

NORMAL NUTRITION

DEFICIENCY

Normal nutrition implies a balance that avoiddeficiency of intake or excessive intake

(Robinson & Lawler ,1982. modification)

Primary Inadequancy(lack of food, proverty

ignorance, refusal to take food)

Secondary Inadequancy(imalabsortion, defective,

metabolism, increased destruction & excretion)

DFECIENCY

TISSUE DEPLETION(advanced test detected biochemically)

BIOCHEMICAL CHANGES(blood & urine studies : reduces nutrient levels, abnormal metabolites, enzym changes)

CLINICAL SIGNS

FUNCTIONAL CHANGES(specific & non specific)

ANATOMICAL LESIONS(macro & microscopic)

Note to interest

You are what you eat

Human created fromconcentrate-core in the soil

Comparison of foods and moleculesThat build body structure (g %)

Molecule Tofu orange Kangkung

Water 84.8 87.2 89.7Protein 7.8 0.9 3.0Lipid 4.6 0.2 0.3carbohydrate 1.6 11.2 5.4Mineral less less lessvitamin less less less

Comparison of foods and moleculesThat build body structure (g %)

Molecule human rice meat

Water 60-65 13 66Protein 15-18 6.8 18.8Lipid 10-20 0.7 14

Carbohydrate 1.5 18.9 0.8Mineral 6 less lessvitamin less less less

Food intake that less or overarises disorders

Nutrition problem in Indonesia (1993)• Under nutrition

- Protein Energy Malnutrition (PEM)- Iron deficiency anemia- Vitamin A deficiency- Iodine deficiency (Goiter)

• Over nutrition- Overweight obesity- Coronary heart disease- Diabetes mellitus

Using Nutrient Recommendation(Recommended Daily Allowances - RDA)

Use in Asia- Nutrition Department Ministry of Health

The dietary references intake are set for nutrientintake values in amount that can used to plan andevaluate diets for healthy people

Nutritional Assessment

Fashioned by

• Historical dietary information• Anthropometric data (weight, height,arm circumference, etc)

• Physical examination• Laboratory test

Risk factor for chronic diseases

•Overweight obesity•Protein deficiencies•Vitamin & mineral deficiencies•Sedentary life style• Imbalance food composition

Health problem due to nutrition

• Cerebro Cardio Vascular Diseases (CCVD: Heart disease, Stroke)• Diabetes melitus• Chronic liver diseases• Cancer