D.

1 Human Nutrition
Understanding, Applications and Skills
Statement Guidance
D.1.U1 Essential nutrients cannot be synthesized by the body, therefore
they have to be included in the diet.
D.1.U2 Dietary minerals are essential chemical elements.
D.1 U3 Vitamins are chemically diverse carbon compounds that cannot
be synthesized by the body.
D.1 U4 Some fatty acids and some amino acids are essential.
D.1.U5 Lack of essential amino acids affects the production of proteins.
D.1.U6 Malnutrition may be caused by a deficiency, imbalance or excess
of nutrients in the diet.
D.1.U7 Appetite is controlled by a centre in the hypothalamus.
D.1.U8 Overweight individuals are more likely to suffer hypertension and
type II diabetes.
D.1.A1 Production of ascorbic acid by some mammals, but not others
that need a dietary supply.
D.1.A2 Cause and treatment of phenylketonuria (PKU).
Understanding, Applications and Skills
Statement Guidance
D.1.A3 Lack of Vitamin D or calcium can affect bone mineralization and
cause rickets or osteomalacia.
D.1.A4 Breakdown of heart muscle due to anorexia
D.1 A5 Cholesterol in blood as an indicator of the risk of coronary heart
disease.
D.1 S1 Determination of energy content of food by combustion
D.1.U5 Use of databases of nutritional content of foods and software to
calculate intakes of essential nutrients from a daily diet.

Sources:

Allot, A & Mindorff, D. Oxford IB Diploma Biology 2014 Edition. Oxford University Press. 2014.

Olynyk. M. “Human Nutrition PowerPoint” 2016

D.1.U1. Essential Nutrients cannot be synthesized by the body therefore
have to be included in the diet

Which of the following nutrients are essential ?

Outline why nutrients cannot be synthesized by the body, and why they
have to be included in the diet.

● Essential nutrients are those that cannot be synthesized by the body and must be
ingested as part of the diet.
● Non-essential nutrients can be made by the body or have a replacement nutrient which
serves the same dietary purpose. Carbohydrates are not considered essential nutrients as
human diets can obtain energy from other sources without ill effect.
Determine the energy content of food by
combustion

● The energy content of food can be estimated by burning a sample of known mass and measuring
the energy released via calorimetry.
● The amount of energy required to raise 1 g of water by 1ºC is 4.18 J – this is the specific heat
capacity of water. The equation for calculating the energy content of a food source via
● calorimetry is as follows:
○ Energy (joules) = Mass of water (g) × 4.2 (J/gºC) × Temperature
● increase (ºC)
● The biggest source of error in calorimetry is usually caused by the unwanted loss of heat to the
surrounding environment.
● The initial temperature and volume of water should also be kept constant (1 g of water = 1 cm3 or 1
ml).
D.1.U1. Essential Nutrients cannot be synthesized by the body therefore
have to be included in the diet

● NUTRIENTS are chemical substances, found in foods, that are used in the human body.
● Some nutrients are ESSENTIAL in the human diet because foods are the only possible source of
nutrition.
○ Examples: Amino acids, some unsaturated fatty acids, some minerals, calcium, vitamins and
water
● Other nutrients are NON-ESSENTIAL, either because another nutrient can be used for the same
purpose or because they can be made in the body from another nutrient.
○ Examples: glucose, starch, and other carbohydrates
○ Reason: they are used in respiration for energy and lipids can be used instead.
D.1.U1. Essential Nutrients cannot be synthesized by the body therefore
have to be included in the diet

● Other nutrients are CONDITIONALLY

ESSENTIAL NUTRIENTS
○ Example: Vitamin K
○ Reason: It is produced by SYMBIOTIC
BACTERIA in the intestine. INFANTS do
not have these at birth, therefore require
SUPPLEMENTARY INJECTIONS of
vitamin K.
Amino acids are essential and how a lack of essential amino acids
affect the production of proteins

● Amino acids can be either essential, non-essential or conditionally non-essential according to dietary
requirements.
● Essential amino acids cannot be produced by the body and must be present in the diet.
● Non-essential amino acids can be produced by the body and are therefore not required as part of the
diet.
● Conditionally non-essential amino acids can be produced by the body, but at rates lower than certain
conditional requirements (e.g. during pregnancy or infancy) – they are essential at certain times only.
D1. U2: Dietary Minerals are essential chemical elements

● Minerals in the diet tend to be ions eg. Ca+2

● Inorganic

● If any minerals are missing from a diet, DEFICIENCY DISEASE can result.
○ Example: Iodine
○ Reason: Needed for the thyroid gland for synthesis of hormone THYROXIN

Minerals Chart
D.1.U3 Vitamins are chemically diverse carbon compounds that cannot
be synthesized by the body.

● Organic
● Required in small amounts
● Cannot be synthesized by body, therefore must be obtained through diet
● Serve a variety of roles such as co-factors for enzymes

Two major groups

1. Fat soluble: A, E, D, K
2. Water soluble: B (1, 2, 3, 5, 6, 7, 9, 12)

Vitamins Chart
D.1.U3 Vitamins are chemically diverse carbon compounds that cannot
be synthesized by the body.

Match the structure to the name of the vitamin A, B2, C

D.1.U3 Vitamins are chemically diverse carbon compounds that cannot
be synthesized by the body.

Match the structure to the name of the vitamin A, B2, C

Vitamin C Vitamin A
Vitamin B2
D.1.A1: Production of ascorbic acid by some
mammals, but not others that need a dietary
supply.

● Vitamin C contributes to the formation of

collagen
● Majority of plants and animals can synthesize
vitamin C
● Mutations in genes that no longer produce the
protein necessary to make Vitamin C have
occurred multiple times in evolution
D.1.U6 Malnutrition may be caused by a deficiency, imbalance or excess
of nutrients in the diet.

Condition occurring when body does not receive enough nutrients

Causes include:

● Poor diet
● Starvation due to food not being available
● Eating disorders
● Problems with digesting food or absorbing nutrients from food
● Certain medical conditions that make a person unable to eat

You may develop malnutrition if you lack a single vitamin in your diet.
D.1.U4 Some fatty acids and some amino acids are essential.

● Omega -3 and Omega -6 Fatty Acids are essential in diet -

linoleic acid and alpha-linoleic acid
● These polyunsaturated fats are important as there is growing
evidence that they help lower the risk of heart disease.
● Some studies suggest these fats may also protect against
type 2 diabetes, Alzheimer’s disease, and age-related brain
decline.
● Development of brain and eye require large quantities.
D.1.U4 Some fatty acids and some amino acids are essential.
D.1.U5 Lack of essential amino acids affects the production of
proteins.

● Some amino acids are essential as they cannot be synthesized by our bodies.
The other half can be made from simpler nitrogen compounds.
● Which amino acids is required for synthesis of all proteins?
● Which are “conditional essential” amino acids?
D.1.U4 Some fatty acids and some amino acids are essential.
D.1.U5 Lack of essential amino acids affects the production of
proteins.

Which of the following amino acids is required for synthesis of all proteins?
D.1.U4 Some fatty acids and some amino acids are essential.
D.1.U5 Lack of essential amino acids affects the production of
proteins.

What are the effects of protein deficiency malnutrition (not enough protein)?

● Lack of blood plasma proteins

○ fluid retained in tissues
○ Edema (swelling)
○ More obvious in the abdominal
● Children may be impacted mentally and physically
○ Stunted growth & development disabilities
In your assigned groups research

(1) PKU (D.1A2)

(2) Vitamin D Deficiency (D.1.A3)
(3) Anorexia nervosa (D.1.A4)
(4) Scurvy (D.1.A1)

Outline the…

● cause (which nutrient lacking)

● symptoms
● prognosis
● reason for problem
D.1.U7 Appetite is controlled by a center in the hypothalamus.

● Hypothalamus responsible for making us feel satisfied when eaten enough food

Hormones secreted:

● Small intestine secretes PYY3-36

● Pancreas secretes insulin when blood levels high
● Adipose tissue secrete leptin when stored fat tissue high
● Appetite is controlled by hormones produced in the pancreas, stomach, intestines and adipose
tissue.
● These hormones send messages to the appetite control centre of the brain (within the
hypothalamus). Hormonal signals will either trigger a feeling of hunger (promote feasting) or satiety
(promote fasting).
● The release of hormones can be triggered in a number of ways:
○ Stretch receptors in the stomach and intestine become activated when ingested food distends these
organs
○ Adipose tissue releases hormones in response to fat storage
○ The pancreas will release hormones in response to changes in blood sugar concentrations
● ● Hormones will either stimulate or inhibit the appetite control center to promote sensations of
hunger or satiety.
● Hormones that trigger a hunger response include ghrelin (from stomach) and glucagon (from
pancreas).
● Hormones that trigger a satiety response include leptin (from adipose tissue) and CCK (from
intestine).
● Ghrelin Grows Hunger ; Leptin Lowers Hunger
D.1.A5 Cholesterol in blood as an indicator of the risk of coronary heart
disease.
D.1.U8 Overweight individuals are more likely to suffer hypertension and
type II diabetes.
Unhealthy diets with excessive fat and refined carbohydrates have health consequences. Two diseases
are diabetes and hypertension

READ (and research) about Type II diabetes and hypertension in the notes provided.
D.1.S1 Determination of energy content of food by combustion

CALORIES

What is a calorie?!

How can we calculate calories?

Fortunately we know the specific heat capacity of water 4.186J\

Q = m(water) x C(specific heat capacity) x ( )T

One calorie is the amount of energy that will raise the temperature of 1 g of water by 1 °C
D.1.S2 Use of databases of nutritional content of foods and software to
calculate intakes of essential nutrients from a daily diet.

Foodtracker ←-----Link here

Track your food until next class!