KNOW THE CHARACTERISTICS OF NUTRIENTS.

2.1 CHARACTERISTICS OF NUTRIENTS.

• Nutrients consist of various chemical substances in the food that makes up each persons diet.
• There are six major classes of nutrients found in food: carbohydrates, proteins, lipids (fats and oils), vitamins (both fat-soluble and water-soluble), minerals, and water. These six nutrients can be further categorized into three basic functional groups.

2.2 CARBOHYDRATES.

• Carbohydrates are found in a wide array of both healthy and unhealthy foods bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie.
• Carbohydrates provide the body with glucose, which is converted to energy used to support bodily functions and physical activity.
• There are two different types of carbohydrate, simple carbohydrates ( Sugars),and complex carbohydrates ( Starches and fibre).

1. SUGARS.

• Added sugars such as those added during processing such as fruit canned in heavy syrup or sugar added to make a cookie On the nutrition facts label, the number of sugar grams includes both added and natural sugars. Examples of common names are table sugar, brown sugar, molasses, honey, beet sugar, cane sugar, confectioners sugar,high-fructose corn syrup, agave nectar and sugar cane syrup.Fruit sugar is also known as fructose and the sugar in milk is called lactose.

2. STARCH.

• Dried beans, lentils and peas such as pinto beans, kidney beans, black eyed peas and split peas The grain group can be broken down even further into whole grain or refined grain.It is the part of the grain that provides the most fiber and most of the B vitamins and minerals.

3. NON-STARCH POLYSACCHARIDES.

• Fiber comes from plant foods so there is no fiber in animal products such as milk, eggs, meat, poultry, and fish.Most Americans do not consume nearly enough fiber in their diet, so while it is wise to aim for this goal, any increase in fiber in your diet can be beneficial.

4.Sugar substantial (e.g artificial sweeteners,sorbitol)

• These natural sugars include table sugar,brown sugar, molasses,are considered nutritive sweeteners, supplying 4 kcal per gram to the diet.and Sugars of this type are also metabolically active, raising blood and making prudent intake crucial for successful diabetes management.Artificial sweeteners are synthetic sugar substitutes,but may be derived from naturally occurring substances, including herbs or sugar itself.Sugar substitutes can be roughly broken down into two categories: artificial sweeteners and sugar alcohols.

2.3 PROTEINS.

• Proteins are large, complex molecules that play many critical roles in the body. They do most of the work in cells and are required for the structure, function, and regulation of the body’s tissues and organs. Proteins are made up of hundreds or thousands of smaller units called amino acids, There are 20 different types of amino acids that can be combined to make a protein.
• Protein can help you shed those unwanted pounds - and keep your belly full.

POLYPEPTIDES, ESSENTIAL AND NONESSENTIAL AMINO ACIDS.

• Essential amino acids is cannot be made by the body. As a result, they must come from food.The 9 essential amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
• Nonessential amino acid:means that our bodies produce an amino acid, even if we do not get it from the food we eat. Nonessential amino acids include: alanine, asparagine, aspartic acid, and glutamic acid.

2.4 LIPIDS.

• The lipids are a large and diverse group of naturally occurring organic compounds that are related by their solubility in nonpolar organic solvents (e.g. ether, chloroform, acetone & benzene) and general insolubility in water. Lipids have mainly hydrocarbons in their composition and are highly reduced forms of carbon.
• Examples of lipids include fats, oils, waxes, certain vitamins, hormones and most of the non-protein membrane of cells.

MONOUNSATURATED,POLYUNSATURATES,SATURATES

• Monounsaturated Fat:Function: tends to lower LDL cholesterol (the "bad" cholesterol)Sources: found in both plant and animal products, such as olive oil, canola oil, peanut oil, and in some plant foods such as avocado
• Polyunsaturated Fat:Function: tends to lower blood cholesterol levels.Sources: found mostly in plant sources. (safflower, sunflower, soybean, corn, cottonseed)
• Saturated Fat:Function: tends to increase blood cholesterol levels. Sources: found mostly in meat and dairy products, as well as some vegetable oils, such as coconut and palm oils (tropical oils). Butter is high in saturated fat, while margarine tends to have more unsaturated fat. Most saturated fats tend to be solid at room temperature, with the exception of tropical oils.

MONOUNSATURATED,POLYUNSATURATES,SATURATES

• 3.Saturated Fat:Function: tends to increase blood cholesterol levels. Sources: found mostly in meat and dairy products, as well as some vegetable oils, such as coconut and palm oils (tropical oils). Butter is high in saturated fat, while margarine tends to have more unsaturated fat. Most saturated fats tend to be solid at room temperature, with the exception of tropical oils.

CIS AND TRANS FAT.

• A lot of attention has been given to trans-fats lately, which leaves many wondering about cis-fats. The terms trans and cis are opposites and describe the chemical structure of hydrogen atoms around a double bond.While most foods contain several different types of fat, unsaturated fats are most abundant in plant foods and vegetable oils.

CIS AND TRANS FAT.

• Trans fat:This is a type of fat that occurs naturally in some foods in small amounts. But most trans fats are made from oils through a food processing method called partial hydrogenation. These partially hydrogenated trans fats can increase unhealthy LDL cholesterol and lower healthy high-density lipoprotein (HDL) cholesterol

CHOLESTROL

• Cholesterol is a type of fat found in your blood.
• Too much cholesterol in the blood can clog the arteries that carry blood around your body
• People with high cholesterol might need to take medicine to lower the amount that floats around in their blood.
• Its important to know the levels of cholesterol in your blood so that you and your doctor can determine the best strategy to lower your risk.

2.5 VITAMINS.

• Vitamins are substances that your body needs to grow and develop normally. There are 13 vitamins your body needs.
• If you have low levels of certain vitamins, you may get health problems. For example, if you dont get enough vitamin C, you could become anemic.
• The best way to get enough vitamins is to eat a balanced diet with a variety of foods

2.5 VITAMINS.

• Vitamins come in two varieties: water soluble and fat soluble. 1.Water soluble:A vitamin that can dissolve in water. Water-soluble vitamins are carried to the body's tissues but are not stored in the body. They are found in plant and animal foods or dietary supplements and must be taken in daily. Vitamin C and members of the vitamin B complex are water-soluble.

2.5 VITAMINS.

• 2.Fat soluble:A vitamin that is soluble in fat solvents and oils (lipo-soluble). Fat-soluble vitamins include vitamins A, D, E, K, F. Absorbed with ingested dietary fat, fat-soluble vitamins are stored in moderate amounts from the gastrointestinal tract.

2.6 MINERALS.

• A mineral is a naturally occurring inorganic solid, with a definite chemical composition, and an ordered atomic arrangement. This may seem a bit of a mouthful, but if you break it down it becomes simpler.

1. IRON.

• Iron is a mineral that our bodies need for many functions. For example, iron is part of hemoglobin, a protein which carries oxygen from our lungs throughout our bodies.
• Your body needs the right amount of iron.Causes of low iron levels include blood loss, poor diet, or an inability to absorb enough iron from foods
• Taking too many iron supplements can cause iron poisoning.

2. CALCIUM.

• Calcium is a mineral that is an essential part of bones and teeth. The heart, nerves, and blood-clotting systems also need calcium to work.
• Calcium is used for treatment and prevention of low calcium levels and resulting bone conditions including osteoporosis , rickets , and osteomalacia .
• Some people use calcium for complications after intestinal bypass surgery, high blood pressure, high cholesterol,to reduce high fluoride levels in children, and to reduce high lead levels.

3. Trace elements

• any of various chemical elements, such as iron, manganese, zinc, copper, and iodine, that occur in very small amounts in organisms and are essential for many physiological and biochemical processes
• Boron, chromium, manganese, nickel, tin, vanadium, molybdenum, arsenic, lithium, aluminium, strontium, cesium and silicon are regarded as new trace elements in the sense that they have only recently been considered essential in human diets.

2.7 ENERGY.

• Food energy is chemical energy that animals derive from their food and molecular oxygen through the process of cellular respiration.Organisms derive food energy from carbohydrates, fats and proteins as well as from organic acids, polyols, and ethanol present in the diet.Some diet components that provide little or no food energy, such as water, minerals, vitamins, cholesterol, and fibre, may still be necessary to health and survival for other reasons.

2.8 other diet-related consumption

• 1.Water:
• Water makes up the last class of nutrients, though the fact that it is considered a nutrient is surprising to many people.
• There are many available sources of water other than tap water and bottled water.
• In addition, the body can make small amounts of water from various metabolic prcesses that result in molecules of water as a by-product.

2.9 Groups

• 1.Adults
• The high number of adults who are clued up about what they should be eating unfortunately does not correlate with the number of adults who are actually implementing this knowledge, with many consuming too much of the wrong things such as saturated fat, sugar and salt.
• The nutritional needs and dietary requirements of older adults are quite different to that of young and middle-aged adults, and require a different approach

2.9 GROUP.

• 2. Young Children:Children from 5 to 12 years grow very rapidly and can be very active. A diet providing adequate energy and nutrients is essential for children at this stage.
• School children should eat a healthy, varied diet based on the eatwell plate and this should be combined with regular physical activity in order to maintain a healthy body weight.It is recommended that children and young people should engage in at least 60 minutes of moderate intensity physical activity each day.

M1(OLDER PEOPLE AND ADULTS )

OLDER PEOPLE AND ADULTS

• Q:What are the major food group that is needed or should be avoided/ why ?
• A:Canned meat and fish e.g. tins of corned beef, stewed meats, ham, sardines, salmon, tuna. Tinned fruit and vegetables e.g. tinned peaches, baked beans, sweet corn, peas, tomatoes. Drinks e.g. cocoa, malted milk, long-life fruit juice, tea and coffee and meal replacement drinks. Other: stock cubes, gravy, honey, jam.

What should the diet follow?

Food should not eat

• Raw eggs:Soft cheeses such as Brie, Camembert and blue-veined varieties. "Soft cheeses can be a breeding ground for bacteria," Ms. Frechman says. Raw fish, oysters, clams and mussels. "Eating these foods is like playing Russian roulette – you never know when you're going to get a bad one," she says.

Energy required foe each group?

Adults And Old People

• The food shouldn't eat:
• I notice that both of them do not eat the same food because the old people are adult.

Diet

• I notes that the diet for both difference because old people need a different food because they are more than 45

what should adult and old people eat

• I notes that both of them eat almost the same type of food because old people are adults

Energy level

• old people need 2000 amount of energy , adult need 1000 amount of energy

REFERENCE:

• http://www.hsph.harvard.edu/nutritionsource/ http://www.diet.com/g/nutrients http://www.todaysdietitian.com/newarchives/ https://ghr.nlm.nih.gov/handbook/howgenes https://www.nlm.nih.gov/medlineplus/ency/art https://www2.chemistry.msu.edu/faculty/ http://www.nutristrategy.com/nutrition/fat.htm http://www.livestrong.com/article/522058 http://kidshealth.org/en/teens/cholesterol.html http://www.heart.org/HEARTORG/Conditions/ http://www.webmd.com/vitamins-supplements/

REFERENCE:

• https://www.nlm.nih.gov/medlineplus/vitamin http://www.oum.ox.ac.uk/thezone/minerals/ https://www.nlm.nih.gov/medlineplus/iron.htmlhttp://www.nutritionist-resour... https://www.nutrition.org.uk/nutritionscience/life/school-children.html