20 METABOLISM, DIET AND VITAMINS

METABOLISM: It is defined as biochemical changes which occur in the body in order to maintain its
vital functions. Metabolism is classified in to : 1) anabolism 2) catabolism.

Anabolism is a constructive process. It leads to building up of fresh tissues from nutritive materials
of food.

Catabolism is a destructive process. It leads to break down and of worn out tissues and their
removal. For health, anabolism and catabolism should be maintained at a balance. Health is affected
when this balance is upset.

Energy of the body and its source: The body require energy for maintaining its vital functions. In the
body, energy is derived from food. The following are the sources of energy present in food:

1. carbohydrates and fats are sources of energy for work and heat.

2. proteins are sources of energy for growth and repair.

3. vitamins and salts are sources of energy for vital functions.

Calorie: Energy requirement of the body and the energy value of food is experessed in terms of
heat. The unit for measurement of heat is calorie.

Calorie is defined as the amount of heat required to raise the temperature of 1 litre of water by 1 c
at 15 c .the symbol for calorie is c .the calorie value of various type of food is as follow : 4 c for 1
gram of carbohydrates on complete burning . raises the temperature of 1 litre of water by 4 c for 1
gram of protein 9c for 1 gram of fat.

BASAL METABOLISM: It is a defined as the minimum amount of energy required by the body during a
period of complete rest .even during rest some amount of energy is required t maintain vital
function like beating of heart , digestive function etc . the energy of basal metabolism is 25c per kg
of body weight in 24 hours . so average individual weighing 60 kg .will require 1500 c for basal
metabolism .

In addition to this another 1500c is required for performing the daily activities .so an
individual doing normal work requires about 3000 c per day.

The metabolism rate is minimum at rest . it may be increase by factor like:

1. increase in body temperature as in fever .

2decrease in body temperatures as in cold climate .

3 increase muscular work .

4. increase secretion of thyroid hormone.

CARBOHYDARETES METABOLISM : carbohydrates present in food . vegetarian food contains more

carbohydrates than non vegetarian food . carbohydrates are classified into :
1. polysaccharides : e.g starch, cellulose and glycogen

2 disaccharides : e.g maltose , lactose

3 monosaccharides : e.g glucose and fructose

The metabolism of carbohydrates occur in following steps or stages :

1 CONVERSATION OF PLYSACCHARIDES INTO DISACCHARIDES : starch is converted into maltose by a)

Ptyalin of saliva b) amylase of pancreatic juice

2 CONVERSTION OF DISACCHARUDES INTO MONOSACCHARIDES : 1 maltose is converted into

glucose by maltose of intestinal juice .

2 sucrose is converted into glucose by invertase of intestinal juice .

3 ABORPTION OF GLUCOSE : this occur in the stomach and through in villi of small intestinal . glucose
is utilised immediately or carried to liver .

4 STORAGE IN LIVER :

In the liver glucose converted in glycogen and stored for later use .

PROTEN METABOLISM : protein are nitrogenous substance which are required for the growth of
repair of body tissue protein can be classified into :

1 ANIMAL PROTEIN : which are present in meat , milk , fish , eggs etc. ( non vegetarian foods contain
more proteins )

2 VEGETABLE PROTEIN : which are present in wheat beans , peas and some leguminous plants

The metabolism of protein involves the following stages :

1 CONVERSION OF PROTEIN INTO AMIONOACIDS :

1 the enzyme pepsin of stomach converts proteins into peptones.

2. Trypsin of pancreatic juice and erepsin of intestinal juice convert peptones into aminoacids.

2. ABSORPTION OF AMINOACIDS

This occur through villi of small intestine. The absorbed aminoacid are carried to liver.

3.DEAMINATION IN THE LIVER

The nitrogen containing portions of aminoacids are removed in the liver and conveyed to kidney for
execration. The remaining portion is utilised by tissue for growth and repair.

FAT METABOLISM : Fats may be classified into :

1. Animal Fats : which are present in meat, egg, butter etc.

2. Vegetable fats : which are present in oils.

The metabolism of fat occurs in the following stages :

1. Hydrolysis of fats : This occur in the intestine. Intestinal lipase and pancreatic lipase converts fats
into fatty acids and glycerol.

2. Absorption of fats : Fatty acids and glycerol are absorbed through lacteals of villi present in the
small intestine. They enter into the blood stream through cysterna chyli and thoracic duct. They
stored in fat stores of the body.

3. Reconvection : When demand occurs, these fays are taken to liver and reconverted into fatty acid
and glycerol. These products are later utilised in tissues.

WATER METABOLISM

Distribution of water : Water constitutes to the extent of 70 percent of body weight.It is distributed
in :

1. Blood plasma

2. Intracellular fluid.

3. Extracellular fluids. e.g. pleural and pericardial fluids.

Function of water

1. It forms an essential constituent of tissue and body fluids.

2. It acts as a solvent for salts, minerals, and other body substances.

3. It acts as a medium for various body processes like absorption, transport, metabolism and
excretion.

4. It acts as a medium for physical processes like filtration, is diffusion and osmosis.

5. For keeping organs like heart and lungs and also joints in a moist state.

Intake of water : Water, beverages and food which are taken everyday constitue exogenous water
(i.e. water obtained from external sources) . About 2.5 litres of water is taken in everyday.

In addition to this, some amount of water is released in the body as an end product of
metabolis. The water so released is called as endogenous water.

Output water : Output of water occurs through excretions like urine, sweat, water vapour (through
lungs ) and feaces.

A balance is maintained in health between intake and output of water. If this balance
is upset , it will lead to diseases. Accumulation of water in excess will lead to edema. Loss of Water
will produce dehydration.

SALT METABOLISM :
A variety of salts are essentials to maintain vital function of the body . Also, salts ,maintain fluid
balance and acid base balance of the body. The following are some of the important salts.

1. Sodium and Potassium : salts of sodium and potassium (especially sodium chloride) are present
in many of the body fluid. The metabolism of these salts is controlled by adrenal cortex.

2. Calcium : It is present in milk, animal food and vegetables. Calcium is necessary for the groeth of
bones and teeth and also for clooting of blood. The metabolism of calcium is controlled by
parathyroid glands.

3. Iron: It is the present in green vegetables and spinach. The total body content of iron is about 3
grams. Of this, 2 grams of iron is present in haemoglobin. This iron is utilised for cellular
respirations.

Another 0.5v grams is stored in liver and spleen. This iron can be mobilised when demand
occurs . The remaining 0.5 grams is distributed throughout the body in all the tissues. This iron is
utilised for cellular respiration. Deficiency of iron leads to anemia.

4. Iodine : Trace quantities of iodine is present in drinking water. Iodine is necessary for the
synthesis of thyroid hormone. Deficiency of iodine leads to goitre.

REQUIREMENT OF A NORMAL DIET : A normal diet should contain :

1.Enough calorie to the extent of 3000C.

2. Protein, fat and carbohydrates in the ratio of 1:1:3.

3. Vitamins in the form of fruits and vegetables.

4. Water and salts of sodium, potassium, calcium and iron.

5. Residue of waste products in order to maintain the activity of the bowel.

VITAMINS : Vitamins are essential nutrients which are required in small amounts for normal
metabolism.

CLASSIFICATION OF VITAMINS : Vitamins are classified into :

1. Fat soluble vitamins : Vitamin A, D,E and K.

2. Water soluble vitamins : Vitamin B complex and Vitamin C.

FAT SOLUBLE VITAMINS

VITAMIN A : It is an unsaturated alcohol. Crotene is the precursor of vitamin A. Carotene exists in

three forms viz, alpha, beta and gamma.

Sources : Carotenes are presnt in carrot, spinach and green vegetables. It is also present in dairy
products like milk, butter and cheese.

Deficiency : The deficiency of vitamin A leads to :

1. Nyctolopia i.e. night blindness.

2. Xerophthalmia i.e. failure of tear secretion.

VITAMIN D (CALCIFEROL)

Sources :

1. Egg, butter, milk and cod liver oil.

2. Sun light converts dehydrocholesterol of skin into vitamin D.

Deficiency : Deficiency of vitamin D produces rickets in children and oestomalacia in adults. These
two diseases are characterised by deformities of bones.

VITAMIN E ( Alpha tocophenol )

Sources : Soya bean oil, wheat germ oil and rice germ oil.

Deficiency : Abortion and sterility in animals. No symptoms has been established in humans.

VITAMIN K

Sources : Liver, spinach and other green vegetables. Bacteria present in the intestine also synthesis
vitamin K.

Deficiency : Increased bleeding due to defective clotting mechanism.

WATER SOLUBLE VITAMINS

The water soluble vitamins which belong to the group of vitamin B complex are : thiamine,
riboflavin, nicotine acid, pyridoxine, pantothenic acid, ionositol, biotin, methonine, folic acid and
cyanobacterium.

THIAMINE ( VITAMINE B1 ANEURINE )

Sources : Peas, beans, oatmeal, peanuts, vegetables and fruits.

Deficiency : Deficiency of thiamine produces :

1. Beriberi a symptom complex with characteristic neuropathy.

2. Wernicke’s encephalopathy characterised by confusion, ophthalmaplegia, nystagmus and

tremors.

RIBOFLAVIN ( VITAMIN B2)

Sourc e : Liver, kidney, meat. Egg, milk and vegetables.

Deficiency : Soreness of lips and redness of eyes.

NICOTINIC ACID (VITAMIN B3)

Sources : Liver, milk, eggs, rice polishing, potatoes and vegetables.

Deficiency : Pellegra characterised by dermatitids, diarrhoea and mental confusion.

PYRIDOXINE (VITAMIN B6 )

Sources : Yeast, cereal, legumes, milk and meat.

Deficiency : Irritability, abdominal distension, loss of body weight and anemia in children. In adults,
the deficiency produces lesions of skin and mouth, peripheral neuritis and mental changes.

PANTOTHENIC ACID (VITAMIN B5)

Sources : Yeast, wheat, peanuts, milk and liver.

Deficiency : Keratitis, dermatitis, neuromuscular degeneration and adrenocorticol insufficiency in

animals. In humans, the deficiency produces fatique, malaise, nausea and flatulence.

FOLIC ACID

Sources : Rich in vegetarian foods like cabbage, spinach and all green vegetables. Non- vegetarian
foods contain less folic acid.

Deficiency : The deficiency of folic acid leads to defective maturation of red blood cells. This leads to
megaloblastic anemia. This type of anemia is characterised by the release of abnormally large sized
red blood cells. But these RBCs have sufficient haemoglobin.

CYANOBALAMIN ( VITAMIN B12)

Sources : Non vegetarian foods like meat, beaf, liver, kidney,oysters, egg and milk. Very little is
present in vegetarian foods like leguminous plants.

Deficiency : Deficiency of cyanobalamin leads to megaloblastic anemia very similar to the deficiency
of folic acid. Both cyanobalamin and folic acid are required for the development of red blood cells.

ASCORBIC ACID (VITAMIN C)

Sources : Citrous fruits, tomatoes, potatoes and green vegetables.

Deficiency : Deficiency of ascorbic acid produces scurvy. The symptoms of scurvy are weakness,
fatigue, pain in the joints and muscles. Also, there is bleeding of gums and loosening of teeth.