Classification of
Nutrients
April Love Rivera-Oja, RN-MAN
Nutrients
• Molecular Substances that provide nourishment to the cells and thus
every cellular component of human organism.
• Classification:
• Essential- nutritional deficiency signs and symptoms occur without intake
• Nonessential- nutritional deficiency signs and symptoms do not occur without
intake
• Energy Producing/Non-energy Producing
Carbohydrates
Composition of Carbohydrates
• Are made up of the
elements carbon, hydrogen,
oxygen in a typical
molecular relationship.
• Carbohydrates is an
excellent energy source for
the body. It is clean-burning,
high performance fuel.
Energy Yield and Functions of Carbohydrates
• Carbohydrates such as
simple sugars and starch
provide 4 Calories per
gram.
• Carbohydrates have the
fastest rate of energy
production, and they are
the preferred fuel for the
body.
Categories of Carbohydrates
Simple Sugars
• Are carbohydrates that
are monosaccharides or
disaccharides.
Monosaccharides
• Single basic molecular
units of sugar
• Three most common
units of dietary
carbohydrates: glucose,
fructose, galactose
Disaccharides
•Double units of sugar
•Three most common
double units of dietary
carbohydrate: sucrose,
lactose, maltose
Complex Carbohydrates
• Are polysaccharides
composed of straight or
branched chains of
monosaccharides
• Two types: starch and
fiber
Starch
• Starches are large molecules made of
repeating glucose units.
• Types of starches present in foods: amylose
and amylopectin
• The type of bond that links glucose units
together distinguishes the complex
carbohydrates.
• Starch contains alpha-linked glucose and
bonded molecules
• The alpha-amylase enzyme is the enzyme
that can break the alpha bond and thus
make the glucose molecule available for
absorption and utilization.
Fiber
• There are many types of dietary
fiber.
• Most common type: Cellulose
• Unlike starch amylose, all fibers are
made of beta-bond linked glucose
units.
• Fiber is indigestible and noncaloric
• However, fiber is important for
digestive health
• Sources: whole plant foods like
legumes, fruits, vegetables and
fruits.
Sources of Carbohydrates
• Plant Sources • Animal Sources
• Grains, legumes, vegetables and • Carbohydrate rich source from the
fruits animal kingdom: milk and honey
• Simple carbohydrates: fruits, fruit
juices, sweets, sugars, and sugar-
sweetened cereals
• Complex carbohydrates: pastas,
bread, cereals, potatoes, corns,
grains, vegetables, legumes
• Fibers: whole plant foods
Alcohol
• Is an organic energy-
producing compounds
containing two carbons and
a hydroxyl group.
• Alcohol provides 7 Calories
per gram.
• Alcohol is considered a drug
Proteins
Composition of Proteins
• Proteins are organic energy-
producing compounds made of
amino acids for tissue repair and
maintenance, as well as for
growth
• Amino acids contain the
elements nitrogen, carbon,
oxygen and hydrogen
Energy Yield and Functions of Proteins
• Proteins and its component
amino acids yield 4 Calories per
gram.
• In adults, the body’s first
function and use for dietary
protein is to provide the amino
acids for enzymes, hormones,
nutrient transport, cellular tissue
and vital organ maintenance,
growth, and lean body mass.
Categories of Amino Acids
ESSENTIAL AMINO ACIDS NONESSENTIAL AMINO ACIDS
Histidine Alanine
Isoleucine Arginine
Leucine Asparagine
Lysine Aspartic Acid
Methionine Cysteine
Phenylalanine Glutamic Acid
Theonine Glycine
Tryptophan Glutamine
Valine Proline
Serine
Tyrosine
Categories of Proteins
• High-Quality Proteins
• Proteins that contain all
the essential amino acids
are called complete
proteins or also referred
to as high biological value
• Animal proteins provide
dietary sources of high
quality
Categories of Protein
• Low-Quality Proteins
• Low-quality or low
biological value or
incomplete proteins are
proteins from the plant
kingdom that are missing
or limited in one or more
of the essential amino
acids
Complementation
• Combining protein-containing
plant foods so that all essential
amino acids are present with
the food combination
• Examples:
• Rice with black beans
• Whole wheat bread with peanut
butter
Food Sources of Protein
• Plant Sources (low quality, • Animal Sources (high quality,
low biological value high biological value,
incomplete proteins) complete proteins)
• Legumes, soybean • Milk, yogurt, cheese, eggs
products, nuts, seeds, and meats such as beef
grains and grain products poultry, pork, seafood
like bread, cereal and
pasta; and vegetables
Lipids or Fats
Composition of Lipids
• Lipids are chemical class of
organic compounds that are fat
soluble
• Contain mostly carbon and
hydrogen molecules and very
small amounts of oxygen
Categories of Lipids
•Triglycerides
•Phospholipids
•Sterols
Triglycerides (Dietary Fats)
• Triglycerides are made up of three fatty acids
that are attached to a glycerol backbone
• The triglyceride can be broken into smaller
components , fatty acids, then fatty acids are
broken down to produce energy.
• Triglycerides are the only energy-producing lipid
Energy Yield of Triglycerides
• Dietary Triglycerides are the most calorically dense of all the
energy-producing nutrients
• Triglycerides and their composite fatty acids provides 9
calories per gram.
Categories of Fatty Acids in Triglycerides
• Saturated Fatty Acids
• Monosaturated Fatty Acids
• Polyunsaturated Fatty Acids
Saturated Fatty Acids (SFAs)
• Saturated fats consist mostly saturated
fatty acids, which have no double bonds
between carbon molecules, each carbon
is chemically saturated with hydrogens
• Found in highest percentages in animal
products, hydrogenated vegetable fats,
and tropical oils such as palm and
coconut oil.
• Saturated fats are solid at room
temperature
• Are unhealthy to eat because they
promote heart disease.
Monounsaturated Fatty Acids (MUFAs)
• Monounsaturated fats contain
mostly of monounsaturated fatty
acids, which have only one double
bond in the carbon chain.
• Food sources that are rich in
MUFAs: olive oil, canola oil,
almonds, avocados
• Some monounsaturated fats can
become semisolid when
refrigerated, at room temperature,
they are liquid.
• Monosaturated fats are healthy to
eat.
Trans Fatty Acids (TFAs)
• The majority of TFAs are technically
monounsaturated fatty acids, but
they can be found in any
unsaturated fatty acid source that
has undergone the food-processing
technique called partial
hydrogenation.
• Trans fatty acids are worse than
saturated fatty acids because they
promote heart disease even more
than saturated fatty acids do
• The goal for trans fatty acid intake
is less than 1 percent of total
calorie intake
Polyunsaturated Fats (PUFAs)
• Polyunsaturated fats consists mostly
of polyunsaturated fatty acids, which
contain more than one double bond in
the carbon chain.
• These fatty acids are usually found in
the highest percentages in plant oils
like corn, cottonseed, safflower and
sunflower oil.
• Are liquid at room temperature.
• Are healthy to eat in moderation
because they provide essential fatty
acids (EFAs). However, too much
PUFAs intakes promote cancer.
Essential Fatty Acids (EFAs)
• Linoleic acid • Alphalinoleic acid
• an omega-6 fatty • an omega-3 fatty
acid acid
• Sources: include all • Sources: Canola Oil,
of the plant oils, walnuts, flax seeds,
except Canola and chia seeds,
Olive Oils. primerose oil and
borage oil.
Food Sources of Triglycerides
• Plant Sources:
• Oils, margarines, mayonnaise,
salad dressings, olives,
avocados, nuts and seeds
• Coconut and palm oils (have
a high percentage of
saturated fatty acids-
unhealthy)
Food Sources of Triglycerides
• Animal Sources
• Butter, cream, milk fat, cream
cheese, ice cream, lard, chicken
skin, pork, rind, fish oil and fat
marbled in muscle meat
• Animal fat sources, with the
exception of fish, provide mostly
saturated fats, which are
potentially unhealthy because they
promote obesity, heart disease,
and some cancers.
Functions of Dietary Fats
• Increases satiety value of a meal
• Improves the texture, flavour,
aroma of food
• Is required for absorption of fat-
soluble vitamins
• Cushions vital organs
• An essential structural component
of cell membrane
• Provides insulation
• Provides the major energy stores in
the body
Phospholipids
• Small amounts of phospholipids
are found in food.
• Lecithin- the most common
dietary phospholipid
• The most water compatible of all
lipids. One small end of the
molecule is water soluble,
whereas the dominant end is
fat-soluble.
• Functions as emulsifying agent
Non-Energy Yield and Functions of
Phospholipids
• Phospholipids provide 0 calories per gram
• Phospholipids are are noncaloric molecules that are used in the body
for their chemical structure.
• Lecithin functions as an emulsifier, as a precursor for the
neurochemical acetylcholine and as a component in cell membrane
structure
Food Sources of Phospholipids
• Plant sources:
• Soybean.
• Soy lecithin is added to
many processed foods,
such as salad dressing
and sandwich spreads, as
an emulsifying agent
Food Sources of Phospholipids
• Animal Sources
• Egg yolk
• Lecithin in egg yolk is
commonly used as an
emulsifying agent n
processed foods like gravy
and cream sauce.
Sterols
• Sterols are present in both plant and animal foods
• Are used to build a variety of chemical structures in
the body
• Cholesterol is well-known sterol
Non-Energy Yield of Sterols
• Sterols are noncaloric molecules that are used in the
body for their chemical structures.
• Cholesterols can be made in any animal body,
including humans, and this is referred to as
endogenous cholesterol
• Animal food products can be consumed amd this food
source of cholesterol is called exogenous cholesterol
Food (Exogenous) Sources of Cholesterol
• Egg yolk, organ meats, and some
crustaceans such as shrimp,
crab, crayfish and lobster
• Smaller amounts of cholesterol
are present in the fat portions of
animal products, such as beef,
poultry, pork, fish, wild game,
milk, yogurt, cheese and ice
cream
Endogenous Sources of Cholesterol
• Cholesterol is made primarily in the liver from saturated fatty
acids.
• Usually 1 g of cholesterol per day is produced in the body.
• The more saturated fatty acids that are consumed, the more
endogenous cholesterol can be made.
Functions of Cholesterol
• Cholesterol is used to make bile
for the digestion of fats, steroid
hormones (estrogen,
testosterone, cortisol), vitamin D
and myelin sheath that covers
the nerve cells
• Excess cholesterol accumulating
in the blood has the negative
effect in the human body of
being deposited in the artery
walls, leading to plaque buildup
and atherosclerosis.
VITAMINS
• Vitamins are made up of carbon,
hydrogen and oxygen.
• Vitamins are called micronutrients
because they are needed in only very
small quantities. They all have chemicals
names but they are usually referred to
by letters.
MAIN FUNCTIONS
• Vitamins are essential to the body:
• To maintain health
• To help prevent deficiency diseases such as
Beriberi (weakened muscles, heart, nerves and
digestive system) and rickets (softening of the
bones)
• To regulate the repair of body cells
• To help combat the ageing process
• To help to process carbohydrates and release
energy in the body
VITAMINS -
Two main categories
Water soluble Fat Soluble
A
B D
C E
K
Water soluble Fat Soluble
• Cannot be stored in body • Can be stored in body -
- regular supply needed regular supply not needed
• Excess is excreted in • Can accumulate to toxic
urine - no danger of toxic levels if large amounts
levels ingested
• Unstable to heat and • Fairly stable at normal
light, leach into cooking cooking temperatures
liquids
Vitamin A – 2 forms; Retinol and Beta- Carotene
Retinol Beta-Carotene
Named because of its Plant sources
concern with retina of
eye Present with chlorophyll
Only found in animal in plants, converted to
foods Vitamin A in gut wall
Vitamin A - Retinol and Beta-Carotene
Functions Sources
• Regulates growth Retinol - Cod liver oil,
Liver, Dairy products,
• Promotes healthy Herrings, Egg yolk
skin Beta-Carotene
• Maintenance of Dark green leafy
healthy tissues vegetables, Broccoli,
• Helps eye adapt to Carrots, Deep orange
dim light fruits and vegetables
The moisturising
vitamin!
Vitamin A - Retinol and Beta-Carotene
Effects of deficiency
• Retarded growth,
malformed bones
• Long term-may lead to
night blindness
• Susceptibility to
infection
• Excess beta-carotene
may lead to liver and
bone damage
Vitamin D -Calciferols
Functions Sources
• Absorption and Sunlight conversion
laying down of
Fish liver oils
calcium and
phosphorous in Dairy products
bones and teeth Oily fish
• Regulates calcium Margarine
balance between
bones and blood
• Prevents rickets
How your body makes Vitamin D?
Vitamin D -Calciferols
Effects of deficiency
• *Rickets in children and
*osteomalacia in adults
* Conditions where bones
are soft and cannot take
weight of body
• **Osteoporosis
**Bones become light, less
dense and prone to
fractures
• Dental caries
Vitamin E - Tocopherol
Functions Sources
• Protects tissues Pure vegetable oils
against damage Wheat
• Promotes normal wholemeal bread and
growth and Cereals
development
egg yolk
• Helps in normal red
blood cell nuts
formation sunflower seeds
Vitamin E - Tocopherol
Effects of deficiency
Deficiency is very
rare but it could
affect the central
nervous system
Vitamin K - Napthoquinone
Functions Sources
• Needed for blood Green leafy veg
clotting, which means
it helps wounds heal Vegetable oil
properly. Cereals
• There is increasing
evidence that vitamin
K is also needed to
help build strong
bones.
Vitamin K - Napthoquinones
Effects of deficiency
Deficiency is very
rare but individuals
with liver damage
and new born infants
are at a higher risk
Vitamin B1 - Thiamin
Sources
• Functions
Meat
• Essential for release of Oatmeal
energy from carbohydrates Breakfast cereals
• Necessary for appetite and Wheat
Fortified white flour
good health
Milk
• Needed for normal Eggs
functioning of nervous Vegetables
system
Vitamin B1 - Thiamin
Deficiency
• Fatigue,
depression,
irritability
• Beri-beri -
disease of
nervous system
Vitamin B2 -Riboflavin
Functions Sources
• Metabolism of carbohydrates, Offal
proteins and fats
Milk
• Growth, repair, development of
Cheese
body tissues - healthy skin, eyes
and tongue Eggs
• The principal growth promoting Yeast extracts
factor in the vitamin B complex Green Vegetables
Vitamin B2 -Riboflavin
Deficiency
• Loss of appetite
• Swollen tongue,
cracked lips, eye
infection,
• Ariboflavinosis
Vitamin B3 -Niacin
Functions Sources
• Metabolism of Meat, Offal
carbohydrates, proteins Yeast extracts
and fats Yeast
• Needed for normal Bran, wheat, flour
functioning of nervous Some pulses, dried fruit
system
Vitamin B3 -Niacin
Deficiency
• Fatigue,
depression,
irritability
• Beri-beri -
disease of
nervous system
Water-Soluble Vitamins- Vitamin B6
Name/s Functions Sources Deficiency Toxicity
Pyridoxine Fucntions as coenzyme in Meats, fish, poultry, No disease name Not from food but
Vitamin B6 the metabolism of amino fortified cereals, from large
acids, glycogen and some legumes, Cardiovascular supplement doses
lipids. nonstarchy system: microcytic
vegetables, anemia Neuromuscular
B6 is needed for heme noncitrus fruits system: nerve
synthesis and Central Nervous damage, sensory
interconversion of amino System: Confusion, neuropathy, tingly
acids to carbohydrate depression, to numb hands and
intermediate and lipids epileptic feet
convulsions
Helps convert tryptophan Skin:
to niacin Skin: Seborrheic dermatological
dermatitis lesions
Vitamin B9 -Folic Acid
Functions
• Sources
• Red blood cell formation • Fortified cereals
• Development of brain, spinal
• Green leafy
cord and skeleton in foetus
vegetables
• Reduces risk of neural tube
defects e.g. spina bifida • Potatoes
• May play role preventing • bread
heart attacks, strokes and • Milk
cancer
• Wheat
Vitamin B9 -Folic Acid
Deficiency
• Fatigue in mild cases
• Anaemia in severe
cases
• Neural tube defects
Important to take
folic acid prior to
conception and vital
during first 3 months
pregnancy
Water-Soluble Vitamins- Vitamin B12
Name/s Functions Sources Deficiency Toxicity
Vitamin B 12 Synthesis of Meat, fish, poultry, Pernicious Anemia Poorly
Cobalamin nucleic acids milk, cheese, eggs documented in
and new cells, Cardiovascular System: Macrocytic humans
nerve cell normochromic anemia
maintenance,
cofactor in CNS: loss of concentration, memory loss,
energy disorientation, dementia, visual
production disturbances
(fatty acids
and amino Gi system: impaired bowel function, sore
acids), and the tongue, loss of appetite
conversion of
homocysteine Neuromuscular system: Nerve damage,
to gait disturbances, tingling and numbness
methionine; in the hands and feet
synergizes
with folate Other: Insomnia, impotency, reduced
bladder control
Vitamin C -Ascorbic Acid
Functions • Sources
• Critical to immune system
• Rosehips,
• Formation of connective
tissue, collagen blackcurrants,
• Helps absorption of iron • green peppers, kiwi,
• Prevents scurvy citrus
• Promotes healing of wounds • fruits,
and healthy blood vessels strawberries,
• Acts as antioxidant, • spinach, cabbage,
protects cholesterol
• broccoli
Vitamin C -Ascorbic Acid
Deficiency
• Weakening of connective tissue
• Susceptibility to infection
• Incomplete iron absorption
• Delayed healing of wounds
• Prevent scurvy - pale skin with spots,
bleeding, soft gums.
KEY FACTS:
• Micronutrients are essential for a
healthy body
• Water soluble vitamins must be eaten
every day
• It is easy to improve the micronutrient
content of your diet by eating more
fruit and vegetables, enough red meat
and wholegrain cereals.
MINERALS
• Our body requires mineral elements for
a variety of functions. They are also
known as micronutrients.
MINERALS
• Unlike vitamins, which are organic substances
minerals are inorganic and are found in rocks
and soil. Vegetables absorb minerals as they
grow, while animals digest it through their
diet.
• Minerals can be divided into two groups -
those needed in larger quantities (major
minerals) and those only required in tiny
amounts (trace elements).
MINERALS
• Trace Minerals - are iron, zinc and
iodine.
• Major Minerals - are sodium,
potassium, calcium and phosphorus.
MINERALS
• Minerals have 4 major functions:
• Body building – teeth and bones
• Control of body processes, especially
the nervous system
• Essential part of body fluids and cells
• Form part of enzymes and other
proteins necessary for the release of
energy
Iron
• Functions • Sources
• Production of • Red meat
haemoglobin in • Kidney
red blood cells to
carry oxygen in • Liver
the blood • Eggs
• Bread
• Green veg
Deficiency
• Anaemia
Calcium
• Functions • Sources
• Teeth and bones. • Dairy products
• Blood clotting. • fortified white
• Nerve and muscle bread
contraction.
• oily fish
• Heart regulation
• green veg
Deficiency • nuts and seeds
Stunted growth can cause • citrus fruits.
rickets, osteoporosis.
Phosphorus
• Functions • Sources
• Bones and teeth • Dairy products
with calcium.
• Nuts
• Muscle contraction
• Meat
• Fish
Deficiency • foods rich in
Rarely deficient but could calcium
cause tiredness and
depression
Sodium
• Functions • Sources
• Maintains water • Cheese
balance in the body • Bacon
and controls body
temperature, helps • smoked meats
you sweat when body • Fish
temp rises. • processed foods
• table salt.
Deficiency • Government advice
Deficiency is highly says on average you
should be eating no
unlikely more than 6g of salt a
day.
Potassium
• Functions
• Muscle contraction • Sources
and in maintaining
fluid. It is necessary • Banana
for the building of • Celery
muscle and for
normal body growth. • Turnips
Deficiency
Dry skin, acne,
Muscle spasms
Zinc
• Functions • Sources
• Everything from • Meat (lamb)
acne to diabetes.
Aids the immune
• Oats
system. Needed for • Eggs
the senses of smell • Nuts
and taste.
Deficiency
Dry skin, acne,
Muscle spasms
Iodine
• Functions
• Sources
• Thyroid gland function
(controls how quickly • Animal and plat
the body uses energy) life from the sea
and body metabolism
• Milk
Deficiency • Eggs
Particularly in • Yogurt
children,
fall in the production
of thyroid hormones
Water
Composition of Water
•Water is the fluid of life; it is a compound
made of the elements hydrogen and
oxygen.
•Because it does not contain carbon in its
chemical structure, it is an inorganic
compound
Non-Energy Yield and Functions of
Water
• Water supplies 0 calories per gram, thus it is
noncaloric
• Water is the medium for metabolism and nutrient
transport.
• Without an intake of water, dysfunction leading to
death will result more quickly than with the limitation
of any other essential nutrients in human nutrition
