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DIETARY HABITS
Voluntary process of food intake
(what you are used to eat)
...

- Food preference
...
)

DIET
A particular selection of food
especially designed to improve a
person’s physical condition or to
prevent or treat diseases
...

- Quantity of food
...

- Schedule intake
...

• M: 66
...
75 x weight) + (5 x height)
- (6
...
1 + (9
...
85 x height) - (4
...
Can be processed or not
...
Provides energy
...

Found in FOOD & BODY
...
track)

CHEMICAL
(into substance for
the absorption)

• BMR + PW

RDA

DRI
Dietary Reference Intake

2
...
igestive nutrients
2
...
blood

small intenstine
full of holes

3
...

- To growth
...

- Control metabolic
processes
...

Synthesizes the required essential
components to sustain life
...
DIGESTION

Adapt 3D structure
...


Pepsin
(proteins)

Lipase
(lipids)

ENZYMES

Lactose

protein molecules that
are able to faciliate and
accelerate the chemical
reaction occuring in
living tissues
...

Transform nutrients in
order substances
...
IN
TRO
DUC
TION
NUT
TO
RITI
ON
 

d) elimination &
excretion

L-Canntin
(fatty acids)

NUTRIENT

CATALYSTS

Substance from food used to perform body’s
functions and to be healthy
...
We don’t make
them
...


Types:
- CARBOHYDRATES
- LIPIDS
- PROTEINS
- VITAMINS
- MINERALS
- WATER (not 100% nutrient)

MACRO >100gr/day
MICRO >100gr/day

Types:
- Inorganic Cat
...

o Enzymes
o Vitamins
o Hormones

FOOD & NUTRIENT
Food contains nutrients
...
NUTRITION

D
...
à action of eating
...
à process at cellular level

DIET
DIETARY HABIT vs
...
H
...

NUT
...


Chronic Non-Communicable
diseases

associated to obesity

Globalization

main causes of death and
disability worldwide
...


FR UC TOSE

Monosaccharaide
s

GLUCOSE

NO digest in to small components

GALACT OSE

 

SUGARS

Polyols
CH derivated from the corn

Fast absorb à + sweet
Difficult to crystallize like sugar
...


•
•
•
•
•
•

ONLY if there’s lactose
...

• ONLY by Starch
• Glucose + Glucose

 

Disaccharides

• Glucose + Fructose

LACTO SE

OLIGOSACCHARIDES

Small number of monosaccharaides (3-10)

• TUBERS à potatoes; carrots; onions
• GRAINS à wheat; rice; cereals

POLYS ACCHARIDES

• Starch vegetable origin
...

• Thickening agent
...

- Sweet
+ Crystallisable
Easy Maillard browning

CARBOHYDRATES

Metabolism & Phsysiological Effects

Main source of energy for us
...

• 40 – 80% of kcal consumption
...

o Blood group identity
...

1) NO exercise = FAT

• NO absorption (fiber)
...


Glycemic
Control

Protein
Glycosylation

Good Glycemic Control
HbA1c < 6
...

Glucose in Blood
...

Glucose remains in
blood
...

SUGAR
(cariogenic)
keep good hygene
good leels of fluorine

 

Intolerance Lactose

You eat it
...

It ferments = DIARREA
They don’t produce lactose
...
Carbohydrates decrease
...
More colour
...
Mature fruit
...


GLYCEMIX INDEX

GLYCEMIC INDEX
Facilitates the choice of food

Percentage of glucose in the blood
...

We feel hungry soon
...


absorption

digestion

I
...
Metabolism

DIETARY FIBER
The most used

Oligosaccharides & Polysaccharides
NO into small components by digestive enzymes
...

NO VEGETABLE origin à seaweed; microbial synthetic
...
flora
...

o Low water retention capacity
...

o HIGH fiber = gases
...

o In fruits & vegetables
...

o Increase the satiety
...

NO ABROB due to exceed of fiber (insoluble fiber)
û Calcium
û Iron
û Vitamins

• Insoluble in water
...

• The most abundant in food
...

• Stored in the adipose (fatty) tissue to protect us against
injuries and low temperature
...

3
...

5
...

7
...
Give energy (in the adipose tissue (Michelin)
...

Transportation
Cholesterol (LDL/HDL)
Fat-soluble vitamins
...

Give flavour = + tasty + substances
...


Cholesterol < 300mgr/day

Saturated
(palm, coconut
oil; meat)

ü
ü
ü
ü

Monosaturated
(antioxidant)

Ant ioxidation

Oxygen = cells dead
+ oxidation = + issues +cancers +tumours
Ant oxidation= - oxidation

basic molecules with
glycerol from the structure
of trigyceride

MORE nuts & oil
ANIMAL FAT à 2 a week
LOW fat meat = NO visual fat
before cook
LOW calorie method of cooking

LIPIDS
SATURATED

- Animal origin
- Palm & coconut oil
- Promote LDL (bad one)
- Decrease HDL (good one)
MONOUNSATURATED

FATTY ACIDS
UNSATURATED

- Healthy
- Good for blood cirulation

- Avocado
- Olive oil (aleic acid w9)
- Promotes HDL :)
- Antioxidant

- Low the LDL and HDL
- Omega 6 (w6) = oil seeds
POLYUNSATURATED

- Blood clots /platelets (+ciculation)
- w3 = fish & nuts
- NO imflamation
- + cirulation
- +newborn + vision

Triglycerides

We eat &
store

SIMPLE LIPIDS
Wax

• FATS (animal, solid in room
temp
...


CHYLOMICON (absorption of lipids)

Lipoproteins
Lipid + protein

Vegetable Sterols

COMPLEX LIPIDS
Cholesterol

Transports

HDL (transports cholesterol)
LDL (low density lipid protein)

Beneficial
...

Good circulation
...

In cells membranes = form elasticity
...


hydrogen

PROTEIN FUNCTIOSN

oxygen

Structural component in the body
...

In many enzymes, hormones, antibodies
...

ü Maintains fluid and acid-base of the blood
(ph)
...

ü Provides energy in extreme moments
...

2
...

4
...

Subunits à amino acids
basic block of proteins

ANIMALS

Fish; meat; milk; eggs;
gelatine; chicken; beef

Amino
acid

AMINO ACID contains N
(necessary for life)

Peptide bond

Amino
acid

Peptide bond

we make different
proteins

Amino
acid
Fibrous Structure

POLYPEPTIDE (chain of amino acids)

AMINO ACIDS

3D shape of protein
we apply HEAD/ ACID
the shape gets broken
MORE BIOAVAILABILITY

ESSENTIAL

NO ESSENTIAL

CONDITIONAL
ESSENTIAL

- you don't make them
...
/ N
...

Amino acids

Structure function

STRUCTURES

TERCIARY
QUATERNARY

+ Bioavailability

Metabolic function

DIGESTION
1
...

a
...

4
...


we cook = DENATURATION = easy digestion
...

Small intestine DENATURATION
...

Liver + Amino Acid à NEW structures
...

û Excess fat
...

û Weaken the immune system

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