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Is it all foods that are nutritious that you need to consume?

Editorials Huge Health Medicals - 13:55:00


Food composition and how it affects health

The reason why we eat is to derive the nutrients present in the food. this nutrients can never exclude those that we need for energy production. Energy compounds present in food sources are embedded in the bonds holder the complex compounds and one need to digest such food to be able to release the energy and then use it in driving your daily activities. A well functional body is required to be able to digest the ingested food.

Before other nutrients can be available after digestion, certain nutrients play coupling role in making them to be available for the body even if it was ingested. for example minerals and vitamins are required for proper functioning of the enzymes that plays role in digestion, Before absorption of fat soluble vitamins can be possible, there must be available fats and oil. In the same sense, for lipids to be aborped and make available for the cells, there must be presence of protein which will shield the non polar lipids (non soluble in water) and transport them through the blood to the different parts of the body.


There are two key types of nutrients in food; Macro and Micro Nutrients.

Micro Nutrients
Include Vitamins ( A, D, E, K, B, C, P, 11)

Macro Nutrients
Are compounds of food substances which appear in large quantities in the food sample contribute to the overall energy intake of the consumer, macronutrients form the proximate composition of a food sample. this group include proteins, carbohydrate, fat, fibre, ash etc.
Mineral Elements ( sodium, potassium, phosphorus, Magnesium, Manganese, Nickel, Iron, Cobalt, Nitrogen, Zinc etc


PROXIMATE COMPOSITION AND ENERGY VALUE OF FOOD

                                                                                        ENERGY

Test parameter                 Result                   kcal                        KJ
Protein                                 26.00                     4                           17
Carbohydrate                        57.00                     4                           17
Fat                                         8.00                     9                           37
Fibre                                      2.40                    -                              -
Ash                                        2.00                     -                              -             
Moisture content                    4.00                     -                              -

Parameters based on grams per 100grams (g/100g). Alcohol provides 7(kilocalories) or 27 kilojoules of energy

FUNCTIONS OF FIBRE (DIETARY FIBRE)


  • Increase absorption
  • Restore electrolyte invivo
  • Increase stool formation
  • Enhance stool bulking and excretion
  • Control excess body weight and minimises incidences of stomach ulcer, colon cancer, constipation  and high stomach activity.

   
 

ASH

The ash content of any food content is the direct function of the mineral component of the food sample. The higher the concentration of mineral element, the higher the ash content value of the food.
Fish contains oil of omega 3, omega 6 and omega 9 which are very important medically as it prevents hepatotoxicity, supresses hypercholesterolemia, hyperlipedia, But fish has water, fat, protein and little or no carbohydrate.
Meats of ruminant origin contain Protein, fats but carbohydrate is below 10% eg beef, sheep.

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