3. The Complete Course Agenda
15 Min Introduction
15 Min Food Guide Pyramid
60 Min Nutrition “What is it ?" - Water & Protein
30 Min Nutrition “What is it ?” - Carbohydrates & Fats
10 Min Review/Activities/Group
20 Min Break
10 Min Human Physiology – Introduction
60 Min Cells and Cell Physiology
Cell Structure
Cell and energy
Fat Metabolism
Protein Metabolism
Glucose Metabolism
20 Min Revision
Total: 240 mins
4. The Complete Course Agenda
10 MIN Summarize previous day learning
20 MIN Opener/Activity
50 MIN Digestive System
Stomach
Liver
Pancreas
40 MIN Urinary System – Kidney
20 MIN Tea / snacks BREAK
10 MIN Review/Activity/Group
50 MIN Respiratory System - Nose & Nasal Passages;
Pharynx ; Trachea; Bronchioles; Lungs
50 MIN Cardiovascular System – Heart; Blood Flow (Heart) ;
Blood Vessels; Blood Pressure; Blood as Delivery System
10 MIN Review/Activity/Group
5. The Complete Course Agenda
10 MIN Summarize previous day learning on Nutrition
15 MIN Central Nervous System - Brain
15 MIN Peripheral Nervous System - Autonomic Nervous
System ; Sensory Somatic Nervous System
15 MIN Musculature System – Skeletal; Cardiac; Smooth
15 MIN Integumentary System – Skin; Hair; Nails
10 MIN Human Physiology Review
20 MIN Tea / snacks BREAK
10 MIN Activity: Short quiz on Physiology
120 MIN Water Soluble Vitamins – Vitamin C; Vitamin B; B1-
Thiamin; B2- Riboflavin; B3- Niacin; B5- Pantothenic
Acid;B6- Pyridoxine B12- Cobalamin; Biotin; Folic Acid
10 MIN Review/Activity/Group
6. The Complete Course Agenda
10 MIN Summarize previous day learning
60 MIN Fat-Soluble Vitamins – Vitamin A ; Vitamin D
60 MIN Fat-Soluble Vitamins – Vitamin E ; Vitamin K
15 MIN Review/Activity/Group
20 MIN Tea / snacks BREAK
10 MIN Opener / Activity
60 MIN Minerals - Calcium, Chromium; Copper; Iron;
Selenium
60 MIN Mineral – Zinc; Potassium; Sodium;
Magnesium; Phosphorus
10 MIN Short class test/ Review/Activity/Group
7. The Complete Course Agenda
10 MIN Total Nutrition Review
10 MIN Diet and Disease Introduction
90 MIN Cardiovascular Disease - Pathophysiology;
Diet Therapy
20 MIN Tea / snacks BREAK
60 MIN Diabetes - Pathophysiology; Diet Therapy
50 MIN Cancer - Pathophysiology; Diet Therapy
10 MIN Review/Activity/Group
8. The Complete Course Agenda
10 MIN Review/Activity/Group
60 MIN AIDS/HIV - Pathophysiology; Diet Therapy
20 MIN Tea / snacks BREAK
60 MIN Food Science & Technology - Agriculture and food
products; Alternative agriculture methods; Integrated pest
management; Organic farming; Pesticides; Food safety
and food borne illness; Food irradiation; food additives;
Biotechnology
60 MIN Organic farming –Cd; Supplementation
30 MIN Short class test/Review/Activity/Group
Date will be announced: FINAL TEST
1 1/2 Hours
9. Nutrition “What is it”
Nutrition “What is it”
Nutrition is a science as it has its roots in the research of many fields including
medicine, physiology, chemistry etc. It is not static. It is a growing science which is
changing & expanding with the findings of research on which it feeds.
9
11. Food Guide Pyramid
FOOD PYRAMID
Food pyramid is a guide to good eating. It recommends having fewer portions of
food near the top and more of the foods near the bottom of the pyramid.
11
12. What is Nutrition?
Metabolism of Foods
Nutritive Value of Foods
Qualitative and Quantitative
Requirements
Changes in Nutrient
Requirements
Cultural Factors
Break down of food from complex molecules to simple molecules
The nutritive value of food relates only to the edible portion of the food stuff
Nutritional requirements differs with age & sex & physiological conditions like
pregnancy, lactation, adolescent.
When cultures are old and tradition rules the way of life.
12
13. Six Classes of Nutrients
Carbohydrate Vitamins
Fat Minerals
Protein Water
*The Human Body Like Food is Composed
Largely of Nutrients
On the bases of similarities of content and function it has been classified as under
six classes.
13
14. Nutrition
Composition Composition
of Foods of Body
70% Water 60% Water
1% Fat 20% Fat
4% Protein 20% Protein,
24% Carbohydrates Carbohydrate,
1% Vitamins & Vitamins, and
Minerals Minerals
Comparison of different nutrients of foods and of body are given here.
14
15. Macro Nutrients
These nutrients are required in a large
amount by the body.
Carbohydrates
Energy Rich
Fat Foods
Proteins
Dietary Fiber Body Building
foods
Water
Carbohydrates- Rice, Chapattis, Sugars, Potatoes, all Cereals such as Maize, Ragi
Fats - Butter, Ghee, Cooking oils, Magarine
Proteins - Milk and Milk products, Eggs, fish, poultry, pulses,meats
Dietary fibers - Whole grains, fruits, green leafy vegetables
Water - Water is an important nutrient since it acts as an emulsifier
15
16. Micro Nutrients
These nutrients are required in a very
small quantity, However are extremely
critical for the normal functioning of the
body.
Vitamins Protective
foods
Minerals
Vitamins and Minerals are abundant in fruits and vegetables, Milk and egg , sprouts
These very fruits and vegetable have a very important Nutrient which is called
Phytonutrients. These Nutrients are present in the colours of the skin of the fruits
and Vegetables. They say that a person will benefit if he consumes food comprising
of all the colours.
16
17. Video 1- Micro Nutrients
Click to Start
Vitamins and Minerals are abundant in fruits and vegetables, Milk and egg , sprouts
These very fruits and vegetable have a very important Nutrient which is called
Phytonutrients. These Nutrients are present in the colours of the skin of the fruits
and Vegetables. They say that a person will benefit if he consumes food comprising
of all the colours.
17
18. Elements of Nutrients
Carbon Hydrogen Oxygen Nitrogen Minerals
Inorganic Nutrients
Minerals
Water
Organic Nutrients
Carbohydrates
Fats
Proteinsa
Vitaminsb
a Proteins also contain the mineral sulfur
b Some vitamins contain nitrogen, some contain minerals
Minerals are inorganic substances. Their form remains same. While CHO, proteins,
fats & vitamins are organic substances.
18
19. Energy
Capacity to do Work
Energy in Food is Chemical
Energy
Body Converts Chemical
Energy mechanical
energy
The body uses energy in 3 ways---
Body uses energy for external activities- every voluntary move requires energy
For internal activities- involuntary processes such as heart beat, breathing &
circulation etc.
For storage of energy- yielding materials chiefly during childhood & pregnancy.
19
20. Energy -yielding Nutrients
Carbohydrate
Fat
Protein
Carbohydrates, fats & proteins & other nutrients are released from food during
digestion, then absorbed into the blood stream and converted into glucose/blood
sugar.
20
21. Measurement of Energy
Energy is measured in Calories
Calorie: A Unit by Which Energy is Measured
Food Energy is measured in Kilocalories
1000 Calories = 1 Kilocalorie
1 Kilocalarie of Heat is needed to raise the
Temperature –
1 Kilogram of Water 1 Degree Celsius
Calorie is not a nutrient. It is served as a convenient measure of the energy. One
calorie is the amount of energy needed to raise the temperature of one gram of
water by one degree celcius.
21
23. Energy in the Body
Nutrients to Fuel Metabolic and Physical Activities
Heart -Beating
Brain- Thinking
Legs -Walking
Breathing
Eliminating Wastes
When food is burned in our body cells provides our bodies with energy, which is
utilized for internal & external activities of the body.
23
24. Excess Nutrient Consumption
Excess Consumption of
Energy-Yielding Nutrients
Converted to Fat and Stored in the Body
What food will give energy?
Ans – Fats, sugar, Carbohydrates (CHO)
Excess consumption of the above will convert into Fat and stored in the body.
Excess energy is stored as fat in adipose tissues and as glycogen in liver.
24
25. Classification of Nutrients
Macronutrients (Macro = BIG)
Protein, Carbohydrate, Fat, and
Water
Micronutrients (Micro = small)
Vitamins and Minerals
26. Water
Indispensable Nutrient
Fundamental to All Life on
Earth
Water is clear, colourless, tasteless, odourless, liquid. It gives no calories yet it is
fundamental to all life on earth.
26
27.
28. Water in Body Fluids
Intracellular Fluid: Fluid Within Cells
Approximately 2/3 of Body Water
High in Potassium and Phosphate
Interstitial Fluid: Fluid Between Cells
Approximately 1/3 of Body Water
Large Component of Extra Cellular Fluid
Usually High in Sodium and Chloride
29. Water's Role
Shock Absorber
Body Temperature Regulation
Maintains Blood Volume
Lubricant and Cushions Joints
The delicate organs like heart, lungs, brain are covered by double layer which has
fluid in it & protect them from external shocks.
Heat is eliminated by means of evaporation of water from the lungs & from the
surface of the skin.
Water is an important constituent of blood. It also gives volume to the blood.
All lubricants in the joints has water as the major portion.
29
30. Water's Role
Carries Nutrients and Waste
Helps form Structure of Molecules
Participates in Chemical Reactions
Solvent for Small Molecules
Water is the chief solvent of the nutrients.
Nutrients are reduced to a liquid state in digestion, in preparation for absorption.
Water brings digestive- juices or enzymes into the digestive tract and carries the
product of digestion from intestine into the blood, which is largely composed of
water.
The blood distributes nutrition to the cells and finally some of the waste products
from the cells are removed from the body in the urine which is largely water.
30
31. Water Sources
Beverage and Water
Foods Contain Water
Fruit and Vegetables = Up to 95% Water
Meats and Cheese = Up to 50% Water
32. Water content in foods
Dry seeds, such as the grains and legumes were intentionally left of the following list as they should have a common
moisture content of 10% or less. All pure fats and oils contain no water. The water content of each of the foods below is
shown by the number following the food. After these foods have been dehydrated, their weight will be reduced by close
to the following percentage:
Almonds 7% Collards Boiled 91%
Apples 85% Corn Sweet Fresh 74%
Apricots 85% Cucumbers Raw 96%
Bananas 76% Eggs Raw Whole 74%
Bean Sprouts 92% Egg Plant Raw 92%
Bread Whole Wheat 35% Fruit Cocktail 80%
Broccoli 91% Pickles Dill 93%
Butter 20% Pineapple Raw 85%
Cabbage Raw 92% Plums Raw 87%
Carrots Raw 88% Potatoes Raw 85%
Olives 80% Pumpkin Canned 90%
Onions 89% Radish Raw 95%
Oranges 86% Spinach Raw 92%
Papayas Raw 89% Squash Boiled 96%
Parsley Raw 86% Grape Fruit Raw 88%
Peaches Raw 90% Grapes 82%
Peanuts Shelled Trace Honey 15%
Peanut Butter Trace Jams / Preserves 30%
Pears Raw 82% Lettuce Head 91%
Peas Raw 81% Macaroni/Spaghetti Cooked 72%
Pecans 7% Margarine 20%
Peppers Green 94% Okra Boiled 91%
Cauliflower Raw 91% Straw Berries 90%
Celery 94% Sweet Potatoes Boiled in Skin 71%
Cherries Raw 80% Tomatoes Raw 93%
Chicken Broiled Turkey Roasted 62%
Coconut Dried 7%
33. Water Balance
Water Sources Amount (ml) Water Excretion Amount (ml)
Liquids 550 to 1500 Kidneys 500 to 1400
Foods 700 to 1000 Skin 450 to 900
Metabolic Water 200 to 300 Lungs 350
Feces 150
1450 to 2800 2450 to 2800
Keeping the water balance is more important for staying healthy than food, sleep, or
anything else. If you run low on water, salt, or other fluids or have much to much of
any– the body is in serious danger.Intake of water in various forms as shown in left
colomn is almost 2800 ml per day. But body excretes almost the same amount (
shown in right colomn) This means that one needs to take more water to maintain a
healthy body.
33
34. Water Recommendations
Recommendations:
Diet
Activity
Environmental Temperature
Humidity
Adult Recommendations
*Amount of Water = Amount of Energy Expended
We consume water along with meals. Our meals are cooked in water medium.
Water is consumed according to the activities, like vigorous or moderate activities.
Water consumption is also directly proportionate to the temp. around us and so is
the humidity.
Among adults men need more water than females.
34
35. Water Recommendations
Person Expending 2,000 Kcal per Day
2 to 3 Liters of Water
7 To 11 Cups
Best Sources: Water, Milk, and Juice
Not Substitutes: Alcohol, Caffeine-
Beverages
*Act as Diuretics
Body needs water even if you do not feel thirsty.
Any beverage can full-fill the requirement but this cannot be compensated with
alcohol, tea, coffee as caffeine act as diuretics (diuretics means that make you
urinate more frequently).
35
36. What are Proteins?
The name Protein was suggested
by Mulder in 1838 to the complex,
organic, nitrogeneous substances
found in animal and plant tissues.
Plants are the original source of all food proteins. Plants make their own proteins by
combining raw materials like nitrogen, carbon, hydrogen, oxygen & energy for the
task is obtained from the Sun.
Animals eat these plants and build their body proteins.
36
37. What are Proteins?
Proteins are the foremost & forefront nutrients
Important constituents of tissues and cells of the body
These are present inside the cell as well as in the
plasma
They form 16% wet weight of the cell
As enzymes and hormones they are concerned with
vital metabolic processes
As antibodies they help defend against infections
38. Classification of Proteins
Structural proteins
Proteins which form part of the body
structure
• Collagen - gives tensile strength to the
body
• Elastin - provides elasticity to the skin
• Keratin – helps formation of nails & hair
They have a slow turnover and therefore a long
half life
Structural proteins include the collagen of connective tissues, the fibrin of a blood
clot and the myosin of muscles.
Elastin is found in the protective and supportive tissues of animals such as skin.
Keratin contains 11% of the sulphur-containing amino-acid.
38
39. Classification of Proteins
Functional proteins
Proteins which regulate the various functions in the
body.
- Enzymes acts as catalyst for various metabolic
functions
- Hormones trigger some specific reactions e.g.
Insulin which regulates the glucose metabolism in
the body, has half life of 0.5 second and if not so
will result in hypoglycemia
They have a faster turnover and shorter life span
The tissues of the body are under constant repair. The rate at which they are
broken down and replaced very greatly. It is impossible to give a reliable figure for
the rate of proteins replacement of the entire body. Amino-acids liberated by the
break down of old proteins can be re-utilized to synthesize new proteins.
39
40. Classification of Proteins
Depending upon the combination in which they
exist in the body, Proteins can also be classified
as :
Muco protein: Protein when combined with
carbohydrates .eg saliva mucos.
Lipo protein: Protein when combined with
lipids eg. cholestrol, triglyceride in emulsion
form.
Transport protein: Protein when used as
carrier eg . Iron is transported in the form of
haemoglobin in the body
41. Structure of Protein
Proteins are made up of Amino acids
Dietary proteins provide amino acids
for the synthesis of body proteins
Amino acids are composed of carbon,
hydrogen, oxygen, nitrogen, sulphur
and sometimes phosphorus
All amino-acids are characterised by the presence of a carboxyl (COOH) group with
acidic properties and an amino(NH2) group with basic properties, attached to the
same carbon atom.
41
42. Amino Acids
There are 22 naturally occurring amino acids.
Of these 22 amino acids,
9 amino acids are known as essential since they
cannot be synthesized in the body
Rest are non essential as they can be
synthesized in the body by inter conversion of
compounds already present in the body
Histidine is believed to be essential for children which is one of the essential amino
acid.
42
43. Types of Amino Acids
Depending upon the chemical structure Amino
Acids can also be classified as under :
Aliphatic : Glycine, Alamine, Threonine, Serine
Acidic : Aspartic, Glutamic
Branched Chain : Valine, Leucine, isoleucine
Aromatic : Phenylalanine, Tyrosine, Tryptophan
Basic : Lysine, Arginine, Histidine
Sulphur containing amino acids : Cystine, Cystaine,
Methionine
Iminoacid : Proline
44. Limiting Amino Acids
Essential Amino Acid
Protein from Plants (Usually Limiting)
Corn: Deficient in Tryptophane and
Lysine
Legumes (Beans): Deficient in
Methionine
Grains (Wheat): Deficient in Lysine
The adult human body can maintain nitrogenous equilibrium on a mixture of 8 pure
amino-acids as its sole source of nitrogen.
44
46. Digestion and Absorption of Protein
Protein in Food Do Not Become
Body Proteins
Protein in Food Supply Amino
Acids
Food protein is acted upon by number of digestive juices and enzymes then
converted into amino-acids, the simpler form of it, then is absorbed by the body.
46
47. Digestion and Absorption of Protein
Hydrolysis of Protein Begins in the Stomach
Acted upon by Gastric juices
HCL ( in the Stomach)
Amino Acids Blood Stream
Protiens are digested to form Proteoses,Peptones,Polypeptides and Amino Acids.
Digestion of Protiens in fried foods is slower because of delayed gastric emptying
and the fat envelope requires digestion in the small intestine before the protein
splitting enzymes act.
In the stomach the enzyme Pepsin breaks down proteins into Proteoses and
Peptone in the presence of HCL. This Proteoses and Peptones are further acted
upon by the other enzymes and releases small Peptide chains and Amino Acids.
These Amino acids are taken up by the blood stream and transported to the
different parts of the body.
48. Various Sources of proteins
Cereals and Millets
Pulses, legumes
Milk and milk products
Egg and Flesh Foods
Soya
49. Functions Of Dietary Proteins
Provide AA for the formation of
tissues during growth.
To provide AA for the growth of
fetus in pregnancy and for the
production of milk proteins
during lactation.
50. Functions Of Dietary Proteins
To replace the daily loss of
body protein.
To provide AA for the
formation of enzymes, blood
protein and certain hormones
of protein nature.
52. Experimental assessment of Protein sources.
In this chart we see that Soya bean has the highest amount of Nitrogen which
signifies that it is the richest source of Protiens among Pulses and Legumes.
53. Experimental assessment of Protein sources.
Protein Digestibility Corrected Amino Acid
Score
Measures the nitrogen content of undigested
protein to indicate the digestibility of protein
present in a particular source.
Measured on a scale of 0 - 1
- where 0 represents least digestibility and 1 represents
maximum digestibility.
55. Count What You Eat
Protein Value Of Cooked Preperations
Preperation Weight(gm) Proteins ( gm)
SNACKS
Samosa 65 3
Sandwich 65 3
Sevian 80 3
Idli 115 5
Dosa 85 6
Vada 45 6
Dahi vada 165 11
Upma 130 5
Masala omlettee 100 7
CHUTNEY
Coconut 55 2
Coriander 20 1
Mint 18 trace
Tomato 50 1
NON - VEG
Handi Chicken 125 26
Fish cutlet 80 14
Fried fish 85 18
Liver 140 22
Mutton 145 18
Prawn curry 145 18
56. Carbohydrates
Compounds composed of carbon,
oxygen and hydrogen molecules
Carbo = Carbon
Hydrate = With Water (H2O)
The carbohydrates are a class of chemical compounds composed of C,H,& O. They
contain 2 atoms of hydrogen and 1 atom of oxygen.
56
57. Carbohydrate Family
Simple Complex
Carbohydrates (Sugars) Carbohydrates
Monosaccharides Starch (Polysaccharides)*
Glucose (Blood Sugar)
Fibers (Nonstarch
Fructose (Fruit Sugar)
Polysaccharides)
Galactose (Milk Sugar)
Soluble
Disaccharides Insoluble
Sucrose (Table Sugar)
Lactose
Maltose
*Glycogen is a Complex Carbohydrate (a Polysaccharide), but
not a Dietary Source of Carbohydrate
Monosaccharides- contains 3-6 atoms of carbon in each molecule.
Disaccharidies- It is derived from 1 mole. Of glucose combined with 1 mole. of
fructose which can split by hydrolysis in the process of digestion.
57
58. Starch
Glucose Molecules Linked
Plants Store Glucose as
Starch
Humans Eat Plants
Body Hydrolysis
Starch to Glucose Energy
Glucose (grape sugar)
Starch consists of glucose in combined form.
58
59. Glycogen
Animal Polysaccharide
Manufactured and Stored in Liver
Not Significant Source of
Carbohydrate
Not Complex Carbohydrate in
Foods
Food Sources
This is the animal equivalent of starch and is found in human tissues. The glycogen
mole. Is composed of 3000-60,000 glucose units. Like starch this also dissolves in
water and readily broken down by the enzyme to yield glucose.
59
60. Fiber
Structural Part of Plants
Vegetables, Fruits, Grains,
Legumes
Non-Starch Polysaccharides:
Cellulose, Hemicellulose, Pectins,
Gums, Mucilages
Non Polysaccharides:
Lignins, Cutins, Tannins
Fibers are not considered a nutrient but it is still a component of food that promotes
good health. It is a complex mixture of indigestible CHO material.
60
61. Fiber: Sources, Actions, Structures
Soluble Fibers Insoluble Fibers
Food Sources Fruits (Apples, Citrus), Wheat Bran, Whole-Grain
Oats, Barley, Legumes Breads and Cereals,
Vegetables
Delay GI Transit Accelerate GI Transit
Action in the
Delay Glucose Absorption Increase Fecal Weight
Body
Lower Blood Cholesterol Slow Starch Hydrolysis
Delay Glucose Absorption
Gums, Pectins, Some Cellulose, Many
Type of Fiber
Hemicelluloses, Mucilages Hemicelluloses, Lignins
This can be explained and can be used later as an exercise at the end of “Vitamin”
chapter as part of revision. There are play cards available for the same or chart
paper can be used by each team,
63. Fat
Definition
Fats contain C, H, & O. They supply more energy than CHO & Proteins because
they contain more combustible carbon & hydrogen. Thus they are the concentrated
source of energy.
63
64. Lipid Family
Triglycerides (Fats and Oils)
Glycerol (1 per Triglyceride)
Fatty Acids (3 per Triglyceride)
Saturated
Monounsaturated
Polyunsaturated
Omega-6
Omega-3
Phospholipids (Such as Lecithin)
Sterols (Such as Cholesterol)
TG is the form in which fats chiefly occur in food stuffs and in the fat depots of most
animals. TG are the esters of glycerol and FA.
FA- over 40 different FA are found in nature. The natural fats are or TG are formed
from 1 mole. of glycerol and 3 mole. of FA.
These are 3 naturally occurring types of fats.
After TG the next largest lipid component of the body are the Phospholipids. They
form the important part of the structure of the cell-membrane.
Sterols are the important biological substance.
64
65. Saturated Fats
Hydrogenated Fatty Acids
Chemical Process:
Hydrogen Atoms + Mono or
Polyunsaturated Fats
Fats More Stable
Prolongs Shelf Life
Protects Against Oxidation
Sources: Margarine, Shortening, Baked
Goods
Vegetable oils can be hardened and turned into solid fats by the action of hydrogen
in the presence of a catalyst. This hydrogenation converts most of the unsaturated
FA into saturated FA.
65
66. Effects on Health
Saturated Fats Elevate Blood Cholesterol
Heart Disease
Hydrogenated Fats Trans Fatty Acid
Heart Disease
Unsaturated Fats Lower Blood Cholesterol
Heart Disease
67. Role of Triglycerides and Fatty Acids
Provide Energy
Enhance Palatability
Influence Texture of Foods
Enable Absorption of Fat Soluble Vitamins
Insulate the Body
Protect Organs Against Shock
Help Body Use Carbohydrates and Proteins
68. Essential Fatty Acids
Body Can Make All But "2" Fatty Acids
Linoleic Acid
Linolenic Acid
Indispensable to Body Function
Supplied by Diet
EFA are necessary for growth. Like AA they cannot be synthesized by the body and
have to be supplied in the diet. Linoleic & Linolenic acid are of vegetable origin.
(linoleic-omega 6 FA, linolenic-omega 3 FA).
68
70. Linoleic Acid: Omega 6
Arachidonic Acid
Structure and Function of Cell Membranes
and Inflammation Reactions
Arachidonic Acid is a Essential Fatty Acids( EFA) with 4 double bonds. This
EFA is synthesized from linolenic acid in fish and animals.
70
71. Linolenic Acid: Omega 3
Body Can Produce
EPA - Eicosapentaenoic Acid
DHA - Docosahexanenoic Acid
Development and Maintenance:
Brain and Retina of Eye
Integrity of Skin, Kidney, Liver,
Reproductive Organs
Linoleic and Linolenic Acids are of vegetable origin and are present in Cotton seed,
groundnuts and Linseed oils, while Arachidonic acid is synthesized from Linolenic in
Fish and animals. Oils from Fatty fish are rich in the long chain n-3 PUFAs and EPA
and DHA. The n-3 PUFA Linolenic acid can act as a precussor for EPA and DHA.
Linseed oil is particularly rich in this nutrient.
72. Linolenic Acid: Omega 3
Essential for Normal Growth and
Development
Regulates:
Blood Clotting
Blood Pressure
Lipid Concentrations
Inflammation Responses
73. Linolenic Acid: Omega 3
Important Role in Prevention
and Treatment of:
Heart Disease
Hypertension
Arthritis
Cancer
74. Sources of Omega Fatty Acids
Omega-6
Linoleic Acid Leafy Vegetables, Seeds, Nuts, Grains, Vegetable Oils
(Corn, Safflower, Soybean, Cottonseed, Sesame,
Sunflower)
Meats (or can be Made from Linoleic Acid)
Arachidonic Acid
Omega-3
Fats and Oils (Canola, Soybean, Walnut, Wheat Germ,
Linolenic Acid
Margarine, and Shortening Made from Canola and
Soybean oil)
Nuts and Seeds (Butternuts, Walnuts, Soybean Kernels)
Vegetables (Soybeans)
Human Milk
EPA and DHA Shellfish and Fish* (Mackerel, Tuna, Salmon, Bluefish,
Mullet, Sturgeon, Menhaden, Anchovy, Herring, Trout,
Sardines) (or can be Made from Linolenic Acid)
75. Phospholipids
Similar to Triglyceride
Choline and Phosphate Group
Lecithin - Used as an Emulsifier
Emulsifier: Promotes the Mixture of Two
Substances such as Oil and
Water, that are not Mutually
Soluble
They form part of the structure of cell membranes and are concerned in the
transport of fat about the body. Phosphatidyl choline is the predominant substance
of lecithin. Lecithin is also the predominant phospholipid in plasma.
75
76. Role of Phospholipids
Constituents of Cell Membranes
Lipid Transportation
Fat Soluble Substances: Vitamins
and Hormones
Emulsifiers
77. Sterols
Liquid Compounds
Multiple Ring Structure
Cholesterol
Sterols are impt. & widely distributed class of biological substance, all of them have
the same basic ring structure. Ex. Cholesterol, Bile salts, Ergosterol.
77
78. Cholesterol
Animal Foods
Meats
Eggs
Fish
Shellfish
Poultry
Dairy Products
Organ Meats (Liver, Kidneys)
These are the rich sources of cholesterol.
78
