HUMAN NUTRITION

What is the difference?

FEEDING NUTRITION

Amylase

StarchGlucose

Protease

ProteinAmino Acids

Glycero

l

Fatty Acid

Fatty Acid

Fatty Acid

Glycerol

Fatty Acid

Fatty Acid

Fatty Acid

Lipase

Fat Fatty Acids and Glycerol

NUTRIENTS

Nutrients are substances that our body needs to grow and carry out the three vital functions. We obtain them from food.

1) Organic: glucids, lipids, proteins, vitamins.

2) Inorganic: water, mineral salts.

SUGARS• Give us energy and make up structures.

– Simple: sweet and crystalline, soluble in water.They can be used directly.Ex. Glucose, Lactose.

– Complex: neither sweet nor crystaline. Made of many simple sugar molecules joined together. They must be broken down for using them.Ex. Starch, Cellulose.

LIPIDS

• Insoluble in water. Oily appearence.• They store energy and make up structures.

• Three types:– Fats: Saturated / Insaturated.– Regulatory Lipids.– Membrane Lipids.

PROTEINS

• Made up of simple molecules called Amino Acids (20).

• Carry out different functions:

– Antibodies.– Haemoglobin.– Keratine.

VITAMINS

• Can be lipids or glucids.• Vital for the correct functioning of the body.• They are needed in very small quantities.• They can be easily destroyed by heat, light

and oxygen.• 2 types:– Liposoluble.– Hydrosoluble.

MINERAL SALTS

• Make up structures, carry out chemical reactions, trasmit the nervous impulse.

• Present in fruits, vegetables and water.

WATER

• 65% of our body mass.• Solvent, transports substances, regulates

temperature, medium for chemical reactions.• 2,5 litres per day.

APORTES ENERGÉTICOS

Lípidos: 9 Kcal/grGlúcidos: 4 Kcal/grProteínas: 4 Kcal/gr

NECESIDADES ENERGÉTICAS

- Hombres: 2500 Kcal/día.- Mujeres: 2200 Kcal/día.

Dependiendo de:- Edad.- Actividad física.- Estado de salud.

FOOD GROUPS

1. Energetic Food.2. Regulatory Food.3. Structural Food.

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DIETSA diet refes¡rs to the quantity and type of food we consume daily. To have a balanced diet:

- Several times a day.- Variety.- Fresh food.- Unsaturated fats.- Reduce saturated fats.- Fibre-rich food.

THE FOOD PYRAMID

MEDITERRANEAN DIET

SPECIAL DIETS

• Low / High calorie diet.

• Low cholesterol diet.

• High-fibre diet.

• Low-fibre diet.

ENFERMEDADES DE ORIGEN ALIMENTARIO

• Malnutrición: desnutrición / sobrenutrición.• Intoxicaciones alimentarias.

FOOD STORAGE AND HANDLING

• Preservation by Cold: reproductive speed is reduced. Refrigeration or Freezing.

• Preservation by Dehydration: eliminate water from food. It stops the development of microorganisms.

• Preservation by Heating: heat kills microorganisms:

– Pasteurization: up to < 100 ºC a few seconds cool down quickly. Needs preservation.

– Sterilization: > 100 ºC. More lasting preservation.

• Preservation by Substances Addition: incorporation of different substances into the food to stop microorganisms’ development.

ADITIVOS ALIMENTARIOS

Son sustancias que se añaden a los alimentos para prolongar su conservación o mejorar sus propiedades. Tipos:

- Colorantes.- Conservantes.- Antioxidantes.- Edulcorantes.- Potenciadores del sabor.- Espesantes, gelificantes…