.png)
- Definition: Nutrition is the science that studies the relationship between food and the health and well-being of individuals. It encompasses the processes of ingestion, digestion, absorption, metabolism, and excretion of nutrients from food.
- Scope: It involves understanding the role of nutrients in supporting growth, development, and maintenance of the human body, as well as preventing and managing diseases through dietary interventions.
- Types of Nutrients:
- Macronutrients: Nutrients required in large amounts for energy production and bodily functions, including carbohydrates, proteins, and fats.
- Micronutrients: Nutrients needed in smaller amounts for various physiological processes, including vitamins and minerals.
- Water: Essential for hydration, temperature regulation, nutrient transport, and waste elimination.
- Functions of Nutrients:
- Carbohydrates: Provide energy for cellular activities and brain function, as well as fiber for digestive health.
- Proteins: Serve as building blocks for tissues, muscles, enzymes, hormones, and immune factors.
- Fats: Supply energy, support cell structure, and assist in the absorption of fat-soluble vitamins.
- Vitamins: Act as coenzymes and antioxidants, regulating metabolic processes and protecting against oxidative damage.
- Minerals: Essential for bone health, muscle function, nerve transmission, and fluid balance.
- Nutritional Requirements:
- Energy Requirements: Determined by factors such as age, sex, weight, height, physical activity level, and metabolic rate.
- Macronutrient Ratios: Recommendations vary but typically include a balance of carbohydrates, proteins, and fats in the diet.
- Micronutrient Intake: Guidelines specify recommended daily allowances (RDAs) or dietary reference intakes (DRIs) for vitamins and minerals.
- Water Intake: Adequate hydration is crucial for maintaining fluid balance, regulating body temperature, and supporting physiological functions.
Course
