Food and Nutrition

CFE 1501: Fundamentals of Chemical and Food

Engineering

Raju Ahmmed
Assistant Professor
Department of CFE
DUET, Gazipur
Food:
 anything solid or liquid
 provide nutritional support for an organism
 usually of plant or animal origin
 contains essential nutrients, such as
carbohydrates, fats, proteins, vitamins, or
minerals
 provide energy, maintain life, or stimulate
growth
 regulation and protection of the body
Nutrition
 food at work in the body
 needed by the body in adequate amounts in
order to grow, reproduce and lead a normal,
healthy life
 seven main classes of nutrients e.g
carbohydrates, proteins, fats, vitamins, minerals,
fibre and water
 over 40 essential nutrients supplied by food
 produce thousands of substances necessary for
life and physical fitness
Nutritional Status
 state of our body as a result of the foods
consumed and their use by the body.
 nutritional status can be good, fair or poor.
Characteristics of good nutritional status
• alert, good natured personality
• a well-developed body, with normal weight for
height
• well developed and firm muscles, healthy skin
• reddish pink color of eyelids and membranes of
mouth
• good layer of subcutaneous fat
Nutritional Status (contd.)
Characteristics of good nutritional status
• clear eyes, smooth and glossy hair
• good appetite and excellent general health.
Characteristics of poor nutritional status
• listless, apathetic or irritable personality
• Undersized or poorly developed body,
abnormal body weight
• muscles small and flabby, pale or sallow skin
• too little or too much subcutaneous fat
• dull or reddened eyes,
• lustreless and rough hair
Malnutrition
 undesirable kind of nutrition leading to ill-health
 due to lack, excess or imbalance of nutrients in
the diet
 due to insufficient supply of one or more
essential nutrients
 Error in metabolism, interection
 Two types:
i. Undernutrition: insufficient supply of
essential nutrients
ii.Overnutrition: excessive intake of one or more
nutrients
Use of Food in the Body
 involves three processes:
i. Digestion: releases many nutrients in the
forms the body can use, by breaking up food
in the intestinal tract.
ii. Absorption: carries nutrients into circulation
system and delivers them to the cell.
iii.Utilization: utilise the nutrients absorbed to
produce materials needed for our existence.
 first reaction is hydrolysis or splitting with the
help of water
Diet
 whatever you eat and drink each day
 Hostel diet: normal diet people consume
 Therapeutic diets: modified and used for ill
persons
Health
• condition of the body
• good health not only implies freedom from
disease, but physical, mental and emotional
fitness as well
Factors Affecting Digestion
 psychological factors
 cooking condition
 sound teeth
 sufficient supply of water
 secretion of enzymes
 presence of friendly bacteria
 relaxation of body
 sufficient bulk (fibre)
Utilization of Energy in Man
Basal Metabolic Rate: minimum amount of energy
required by the body to maintain life at complete
physical and mental rest in the post-absorptive
state (i.e. 12 hours after the last meal).
Also called resting metabolic rate (RMR)
Normal values of BMR
• For an adult man 35–38 Cal/sq. m/hr or 1,600
cal/day
• for an adult woman 32-35 Cal/sq.m/hr or 1,400
cal/day
• BMR value between –15% and +20% is
considered as normal.
What is Energy?
 capacity to do work
 energy released in the body from food is
measured as a unit of heat the kilocalorie (kcal)
 one kilocalorie is the amount of heat required to
raise the temperature of one kilogramme of
water through one degree centigrade
 energy values of carbohydrates, fats and proteins
(when utilized in the body) respectively, are 4, 9
and 4 Cal/g
 vitamins and minerals, have no calorific value
Factors Affecting BMR
• Surface area: directly proportional to the surface
area.
• Age: higher in infants and growing children
• Sex: Men have higher (about 5%) BMR than
women
• Physical activity: increased in persons (notably
athletes) with regular exercise
• State of health: metabolism is decreased due to
malnutrition
• Growth and repair: metabolic rate increases in
pregnancy due to growth of the foetus and
related increased growth activity
Factors Affecting BMR
• Hormones: Thyroid hormones stimulates BMR
• Starvation: During the periods of starvation, the
energy intake has an inverse relation with BMR.
(decrease about 50%)
• Environment: In cold climates, the BMR is
higher compared to warm climates (vary 5-20%)
• Fever: Fever causes an increase in BMR
• Sleep: metabolic rate falls by about 10 per cent
while sleeping
• Disease states: BMR is elevated in various
infections, leukemias, polycythemia, cardiac
failure, hypertension
Utilization of Energy in Man
Specific dynamic action
• phenomenon of the extra heat production by the
body
• Increase metabolic rate following the intake of
food
• known as calorigenic action or thermogenic
action or thermic action (effect) of food.
• SDA for protein, fat and carbohydrate are 30%,
13% and 5%, respectively.
25 g of protein, the heat production from the caloric value is 100
Cal (254 Cal). When 25 g protein is utilized by the body, 130 Cal
of heat is liberated. The extra 30 Cal is the SDA of protein
Utilization of Energy in Man
Physical activity
 amount of energy needed for body depends on the
duration and intensity of muscular activity.
 Based on physical activity individuals are grouped
into four categories:
• Light work: 30–40% of BMR (teachers, office
workers, doctors) or 2,200–2,500 Cal/day
• Moderate work: 40–50% of BMR (housewives,
students) or 2,500–2,900 Cal/day
• Heavy work: 50–60% of BMR (agricultural
labourers, miners) or 2,900–3,500 Cal/day
• Very heavy work: 60–100% of BMR (construction
workers, rickshaw pullers) or 3,500–4,000 Cal/day
Recommended Daily Allowances for Energy
Recommended Dietary Allowances (RDA)
 quantities of the nutrients to be provided in the
diet daily for maintaining good health and
physical efficiency of the body
 RDA is not the minimum amount to just meet
the body needs
Factors Affecting RDA
• Age: much higher in the growing age. for a
growing child is about 2 g/kg body wt/day
compared to 1 g/kg body wt/day for adults
• Sex: men is about 20% higher than that for
women. 20-30% above normal are needed for
pregnant and lactating women
Recommended Dietary Allowances (RDA)
Use of (RDAs)
• predict food needs of the population.
• basis for food distribution quota.
• guide agricultural planning policy.
• guide policy of food export and import.
• guide planning of nutritionally adequate diets
for hospitals, hostels, hotels, army canteens, etc.
• evaluate the findings of food consumption
surveys of population groups.
Carbohydrates
Nature, Composition and Classification
 synthesized by all green plants by the process
photosynthesis
 contain carbon, hydrogen and oxygen (CH2O)n
Functions of Carbohydrates
 supply energy to the body
 reserve fuel supply in the form of glycogen,
stored in muscles and liver
 synthesize non-essential amino acids in the body
 precursors of important metabolic compounds
 lactose aids absorption of calcium and
phosphorus, for bone growth and maintenance
 increase our resistance to infection
 complete normal metabolism of fats
 prevent dehydration
 fiber prevent constipation
Carbohydrate Content of Foods
Carbohydrates
Recommended Dietary Allowance: A minimum of
100g carbohydrates are needed in the diet to ensure
the efficient oxidation of fats.
Clinical Problems
Obesity: energy intake exceeds expenditure, the
excess is deposited as fat causes overweight and
obesity
Dental caries: sugar remains in contact with the
teeth, it tends to lead to tooth decay.
Deficiency: body first burns its own fat and then its
tissue proteins for heat and energy
Dietary Fibre
 complex carbohydrates
 structural parts of plants
 not digested by enzymes in the human intestinal
tract
Classification and Sources:
i. Insoluble fibre: structural parts of plant cell
walls (cellulose, hemicellulose and lignin.
Found in whole wheat, wheat bran, seeds, nuts
and vegetables.
ii.Soluble fibres: Viscous plant fibres include
pectins, gums and mucilages. Found in fruits,
oat and barley, legumes and beans.
Beneficial Effects of Fiber
 prevents constipation
 eliminates bacterial toxins
 decreases GIT cancers
 eliminate intestinal wastes
 reduces plasma cholesterol level
 improve digestion
 smooth elimination of faeces
 regulate blood sugar and lowers insulin need of
diabetics
 improves glucose tolerance
 gives a sensation of stomachfullness
Fibre Content of Foods
Dietary Fibre
Recommended Dietary Allowance (RDA)
 Nutrition researchers and dieticians suggest that
fibre intake be increased to 25 g or more per day.
Adverse Affects of Fiber
• affect digestion and absorption of protein
• intestinal absorption of certain minerals (e.g. Ca,
P, Mg) is decreased.
• causing flatulence (gas) and often discomfort.
Drinking plenty of water along with fiber is
advocated to reduce adverse effects of fiber.
Fats and Other Lipids
 contain carbon, hydrogen and oxygen, and some
contain phosphorus and nitrogen
 concentrated dietary source of fuel
 provide 15-50% of the body energy
 15 to 20 per cent of body weight in healthy non-
obese men and 18 to 25 per cent in healthy non-
obese women.
 more energy (about 2.25 times) is released per g
of lipid as compared to 1 g of carbohydrate
 soluble in organic solvents, namely, ether,
chloroform, benzene e.g fatty acids, fats and oils,
phospholipids, sterols and lipoproteins
Classification of Fats and Oils
 Three groups based on their chemical structure:
i. Simple lipids: which include fats and oils
ii. Compound lipids: which comprise of
phospholipids and lipoproteins, and
iii.Derived lipids: such as fatty acids and sterols.
 If the substance is a liquid at 20°C it is called an
oil, if solid at that temperature, it is known as
fat.
 Saturated fatty acids are found in solid fats
whereas most of the oils contain unsaturated
fatty acids.
Functions of Fats and Oils
 concentrated sources of energy (9 cal/g)
 aid the transport and absorption of fat-soluble
vitamins
 carry nutrient materials across cell membranes
 synthesis hormones and bile acids from
cholesterol
 synthesise phospholipids
 protect certain vital organs
 conserve body heat and regulate body
temperature
 increase flavour, palatibility and satiety value of
foods
Sources of fats and Oils
Fatty Acids
 main building blocks of fats
 twenty fatty acids are found in foods and body
tissues
 have three important aspects, chain length,
saturation and essential fatty acids
i. short chain: contain 4 to 6 carbon atoms e.g.
milk, fat, vinegar and coconut
ii. medium chain: 8 to 12 carbon atoms
iii. long chain: 14–18 carbon atoms e.g. vegetable
oils and animal fats
iv. extra-long-chain: more than 20 carbon atoms
e.g. fish oil
Fatty Acids
Saturated fatty acid: has a single bond between its
carbon atoms e.g. stearic acid
Unsaturated fatty acids: have one or more double
bonds e.g. oleic acid, palmitic acid
• Monounsaturated fatty acids (MUFA): have
only one double bond e.g. Oleic acid, found in
olive oil
• Polyunsaturated fatty acids (PUFA): have two
or more double bonds e.g. Corn oil
Palmitic (16 carbons), stearic (18 C), oleic (18 C) and
linoleic (18 C) are some of the common fatty acids
Omega Fatty Acids
 methyl end of the fatty acid molecule is called
the omega end
• -3 fatty acids: first double bondis in the third
carbon atom from the methyl end
• -6 fatty acids: in the sixth carbon from the
methyl end
• -9 fatty acids: in the ninth carbon
Examples of these are:
• Oleic acid- -3 fatty acid, which is a MUFA
• Linoleic acid- -3 fatty acid, which is a PUFA.
• Linolenic acid- -3 fatty acid, which is also a
PUFA.
Essential Fatty Acids (EFAs)
 Linoleic acid (omega-6 PUFA) and linolenic acid
(omega-3 PUFA) are called essential fatty acids
• not synthesised in the human body
• required for important functions in the body
• available only through diet.
Deficiency of EFAs
• flaky skin, diarrhoea
• development of itchy sores on scalp
• retardation of growth
• low-birth weight infants
• FA deficiency in biological membranes and
mitochondria
Functions of EFA
 structural components of biological membranes.
 transport and utilization of cholesterol
 prevent fat accumulation in the liver
 synthesis of prostaglandins
 maintain proper growth and reproduction of the
organisms
EFA content of foods
vegetable oils and fish oils, sunflower oil, cotton
seed oil, corn oil, soyabean oil, butter, fat of meat,
pork.
Recommended Dietary Allowances (RDA)
 The fat requirement is based on two factors- to
meet energy and the essential fatty acids needs.
 About 10 % cent of the total energy need is met
by invisible fat in the diet.
 A minimum of 5 % (12 g/day) of total energy
needs to be provided as visible fat in the diet.
 20 g/day is desirable to provide energy density
and palatability for normal adults and 25 g/day
for young children
 in order to meet the essential fatty acid needs, the
diet should contain at least 10 g of vegetable oil,
which is a good source of linoleic acid.
Proteins and Amino Acids
 most abundant component of the body
 10-15% of the total body energy is derived from
proteins
 very large organic compounds
 contain carbon, hydrogen and oxygen, 16 per
cent nitrogen
 building block is amino acid
 exist in fibrous or globular form
Fibrous proteins: collagen of connective tissue,
myosin of muscle tissue and keration of hair
Globular proteins: casein, egg albumin, albumins
and globulins of blood plasma and haemoglobin
Classification of Protein
 Simple proteins: Albumins, globulins, glutelins,
prolamins
 Conjugated proteins: simple proteins with non-
protein substances.
• Lipoproteins (proteins + lipids)
• Nucleoproteins (proteins + nucleic acids)
Mucoproteins and glycoproteins (proteins +
polysaccharides)
• Phosphoproteins (proteins + phosphoric acid)
• Metalloproteins (proteins + metals)
Derived proteins: proteoses, peptones and
peptides.
Functions of proteins
 body-building or building of new tissues
 supply energy during starvation
 maintain and repair the old tissues
 haemoglobin, supply oxygen in red blood cells
 plasma proteins contribute to osmotic pressure
 precursors of enzymes, hormones and antibodies
 transport of nutrients
 human milk formation
 clotting of blood
 muscle contraction
 exchange and balance water in body
Assessment of Nutritive Value of Proteins
Protein efficiency ratio (PER): PER for egg protein
is 4.5; for milk protein 3.0; for rice protein 2.2.
PER=
Biological value (BV): percentage of absorbed
nitrogen retained by the body. Egg 94, milk 84.
BV=
Net protein utilization (NPU): better nutritional
index than biological value. Egg
NPU=
Assessment of Nutritive Value of Proteins
Sources of Protein
Essential Amino Acids
 cannot be synthesized by the body and,
therefore, need to be supplied through the diet
 required for proper growth and maintenance
 8 amino acids are absolutely essential while 2 are
semi-essential
 Arginine, Valine, Histidine, Isoleucine, Leucine,
Lysine, Methionine, Phenylalanine, Threonine,
Tryptophan (A.V. HILL, MP., T. T.)
 Arginine and Histidine can be synthesized by
adults and not by growing children, hence these
are considered as semi–essential amino acids
Requirements of Essential Amino Acids
Recommended Dietary Allowance (RDA)
Balanced Diet
Therapeutic Diets
 diet therapy in disease states
 therapeutic diets are usually not palatable
• Liquid diets- for post-operative patients
• Low sodium diets- for hypertensive people
• Low fat diet- for patients of malabsorption
syndrome
• Low protein diet- for patients of hepatic
encephalopathy, renal failure
• High fiber diet- for patients of constipation,
CHD, diabetes mellits
Nutritional Disorders
Protein–Energy Malnutrition
• most common nutritional disorder of the
developing countries
• widely prevalent in the infants and pre-school
children
• Kwashiorkor and marasmus are the two
extreme forms of protein-energy malnutrition.
Kwashiorkor
• means sickness of the deposed child i.e. a
disease the child gets when the next baby is
born.
• found in children between 1-5 years of age
Nutritional status and Clinical Practice
 The dietary requirements of nutrients are mostly
related to age and sex, and physiological status
• Infants and young children: increased needs of
protein, iron and calcium.
• During teenage: high calcium and magnesium.
• Pregnancy and lactation: iron, calcium,
magnesium, folic acid and vitamin B6 and B12 are
increased.
• Elderly people: take more of vitamins-B6 and B12,
folic acid and vitamin D, and minerals
chromium, zinc etc. To avoid toxicity vitamin A
intake should be restricted.
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