Nutrients

A substance that aids the body in necessary functions and growth. Food is the
source of energy.
Depending upon the requirements of the organism, nutrients can be categorized
as micronutrients and macronutrients. Macronutrients are required in greater
amounts than micronutrients, which are required in small quantities.
Macronutrients include carbohydrates, proteins and fats. Micronutrients include
vitamins and minerals.
All living organisms require food. There are six main purposes-
1. Growth
2. Repair
3. Energy
4. Maintenance
5. Manufacture
6. Protection

Carbohydrates- Made up of carbon, hydrogen and oxygen in the ratio of 1:2:1. In

order to release energy, they are oxidized in the cell. Hence, carbohydrates are
also commonly called energy giving food. Carbohydrates consist of sugar, starch
and cellulose.
Sugar- Sugars are soluble in water and always taste sweet. Their main function is
to provide energy to the body. They are found in different colors and flavors and
have been used as preservatives. Sugar in our food is categorized in two parts,
simple and complex sugars.
Simple sugars are also known as monosaccharides, with a general formula of
(CH2O)n. They are directly absorbed in the body and need not to be broken down.
There are 3 types of simple sugars, glucose, fructose and galactose. The amount
of glucose present in our blood is the chief source of energy in the human body.
Fructose is common in plants and known as fruit sugar. Galactose is a simple
sugar found in milk.
Complex sugars are also known as disaccharides, or double sugars with a
general formula of (C6H10O5)n. They are complex and required for digestion and
need to be broken down before being absorbed by the body.
There are three complex sugars- sucrose, maltose and lactose.
 Sucrose/cane sugar is a commercial sugar bought for domestic use. In
India, sugar cane is used a source of sugar. Sugar beet is another source
of sucrose. Glucose + fructose forms sucrose.
 Maltose/malt sugar is made up of 2 glucose molecules.
 Lactose/milk sugar is made up of glucose and galactose.
Polysaccharides have a general formula of (C 6H10O5)n. Polysaccharides are those
whose molecules contain a number of closely packed sugar molecules. There are
three types of polysaccharides, starch, glycogen and cellulose.
 Starch is a form of carbohydrate found in the storage areas of a plant. It is
insoluble in water. The chief source of starch found in plants are potatoes,
peas, grains, rice etc. It is an energy source whilst cellulose provides
mechanical strength to the plant. Starch consists of two glucose
polysaccharides while cellulose is of linear chains of glucose units.
 Cellulose are also polymers of glucose which are synthesized by plants.
Cellulose is found in the cell walls of plants and provides roughage for the
proper functioning of the gut. E.g. salad is a source of roughage.
 Glycogen is stored in the human body in the liver, but also in the skeletal
muscles. When the body needs energy, then glycogen is broken down into
glucose, which travels into the bloodstream. Glycogen in the liver breaks
down under stressful conditions according to the requirement of the body.

Function of carbohydrates
 The principal source of energy in our body.
 Most carbohydrates absorbed by the bloodstream is present in the form of
glucose in blood. Glucose is stored in the muscles and liver as glycogen.
 Carbohydrates are catabolized and converted into amino acids which are
used for protein synthesis.
 Glucose is used in the synthesis in a number of disaccharides and
polysaccharides, required in the cell and tissue as a structural compound.
 Glucose and other carbohydrates in combination with proteins form
glycoproteins, which form a protective coat around cells.

Protein
 Protein are a growth promoting food.
 They are made up of smaller units called amino acids.
 Most of the proteins present in the body are made up of 20 amino acids.
 Out of 20 amino acids, 12 can be made by the body but 8 need to be
provided through food.
 Since they cannot be synthesized and must be present in the food, they
are called essential amino acids.
 The others which can be synthesized from carbohydrates, metabolites or
other components are known as non-essential amino acids.
 All proteins do not contain the same amino acids.
 Different proteins need different amino acids.

Functions of proteins
 Proteins are components of all cell membranes.
 They are essential for the growth of the body and repair of the tissues
  They form a part of a number of molecules in the body which perform
different functions.
 Proteins act as enzymes and are essential for the biochemical processes in
the body.
 Protein is present in hemoglobin, an essential component of blood that
carries oxygen throughout the body.
 Contractile proteins are filaments in the muscles that aid in the movement
and locomotion of the body.
 A number of hormones like insulin and thyroxin are made up of proteins
which regulate different processes in the body.
 Antibodies are proteins present in the blood that help to fight infection in
the body.

Deficiency of proteins
 Protein deficiencies result in weakness, but a severe lack results in the
following disorders- kwashiorkor, marasmus.
 Kwashiorkor is a severe protein deficiency illness which typically affects
young children. Infants get the protein they need from the mother’s milk,
and this deficiency is common in developing countries when infants stop
breastfeeding and have to take solid food. Due to the irregular supply of
food and low income, children are fed a diet low in protein and rich in
carbohydrates. The symptoms are loss of weight, bloated abdomen, dry
and brittle hair prone to falling and loss of color, failure to grow in height,
cracked nails. It can be treated with a protein-rich diet, balancing
carbohydrates, as well as fat. Fresh food also plays a key role in treatment,
along with vitamins and minerals. Supplements like these aid in recovery.
 Marasmus is a severe form of malnutrition due to a lack of carbohydrates.
It is seen in infants below the age of 1 when breastfeeding stops. One of
the most serious forms of protein deficiency, commonly found in the
poorest parts of Africa and South Asia due to insufficient food and
contaminated water supply. Symptoms are weight loss, stunted growth,
dry skin and eyes, diarrhea, lowered immunity, respiratory infection,
rickets due to calcium and vitamin D deficiency, anemia due to iron
deficiency. It can be treated protein-rich diet rich in energy providing
growth when taken regularly. Any protein or calorie rich food can prevent
marasmus.

Liver
- The primary site of protein processing and production.
- A disorder in the liver of protein levels can result in oedema as proteins
are osmotically active and keep plasma from oozing out.
- A potbelly is seen in both kwashiorkor and liver diseases due to collection
of fluid in the abdomen.

Minerals
 - Substances which are needed by the body to develop and function
normally in addition to other nutrients.
- Being micronutrients, they are required in small quantities but are still
essential for proper functioning of physiological processes.
- Calcium is essential for structural integrity of bones and teeth, as well as
nerve conduction and muscle movements. The main sources are yoghurt,
milk, cheese etc.
- Deficiency of calcium can result in rickets and other diseases.
- Sodium is essential for nerve impulses, muscle contraction, fluid balance
and pH balance. Found in table salt and processed food.
- Deficiency can result in muscle cramps and nerve impulses.
- Iron is essential for the production of hemoglobin in RBC and metabolic
enzymes.
- Sources include oatmeal, soya beans, apricot and green vegetables.
- Deficiency can result in anemia.
- Iodine is important for the production of thyroxin hormones by the thyroid
gland.
- Sources are green leafy vegetables and iodized salt.
- Deficiency can result in retarded growth and goiter.
- Potassium is essential for nerve impulse conduction, fluid balance and
heart function.
- Sources are vegetables and fresh fruits.
- Deficiency results in dysfunctional nerves and high blood pressure.
- Phosphorus is essential for metabolism and bone development and is
involved in most biochemical reactions.
- Sources include fish, milk, meat, pulses and nuts.
- Deficiency can result in rickets and osteomalacia.

Vitamins
Chemical compounds which help maintain a healthy body though they are
required in small amounts, being micronutrients. The majority of vitamins
function as enzymes and/or catalysts for vital biochemical reactions. There are
two types of vitamins, fat-soluble and water-soluble.
Fat-soluble

Vitamin Function Deficiency Sources

Vitamin A Growth and repair Night blindness, Carrot, milk,
of tissue, immune Xerophthalmia butter, fish oil
system, night
vision
Vitamin D Regulates calcium Rickets Sunlight
metabolism and
bone
mineralization
Vitamin E Anti-oxidants, Hemolytic anemia Vegetables,
protection of cell seed oil
membrane and
enhances immune
function
Vitamin K Assists in blood Blood clotting Green
clotting, calcium disorder vegetables,
metabolism dairy products

Water-soluble

Vitamin Function Deficiency Sources

B1/Thymine Energy, Beri-beri Grains, beans,
metabolism and pork
growth
B2/Riboflavin Tissue growth and Skin diseases Milk
repair
B3/Niacin Immune system, Pellagra Meat and cereal
RBC production,
nerve function
B9/Folic acid Production of Neural tube Liver and milk
RBC, preventing defects during
birth defects gestation
B12 Same as B3 Neurological Animal products
degeneration
C Antioxidant, Scurvy Citric fruits
growth and repair
of tissue, infection
resistance