Nutrients: the basics
People eat food, not nutrients;
however, it is the combination and amounts of nutrients in consumed foods that
determine health. To read one must know the letters of the alphabet; to do sums
one must be able to count, add, subtract, multiply, and divide. To understand
nutrition, one must know about nutrients. The study of nutrients, the ABC and
numeric calculations of nutrition, will form a major part of the student’s
nutrition journey, and should include:
● the chemical and physical structure
and character-istics of the nutrient
● the food sources of the nutrient,
including food composition, the way in which foods are grown, harvested,
stored, processed and prepared, and the effects of these on nutrient
composition and nutri-tional value
● the digestion, absorption,
circulatory transport, and cellular uptake of the nutrient, as well as
regu-lation of all these processes
● the metabolism of the nutrient, its
functions, storage, and excretion
● physiological needs (demands or
requirements) for the nutrient in health and disease, and during special
circumstances (pregnancy, lactation, sport events), as well as individual
variability
interactions with other nutrients,
nonnutrients (phytochemicals), antinutrients, and drugs
● the consequences of underconsumption
and over-consumption of nutrients
● the therapeutic uses of the nutrient
● factors influencing food and
nutrition security and food safety.
There are more than 50 known
nutrients (includ-ing amino acids and fatty acids) and many more chemicals in
food thought to influence human func-tion and health. Nutrients do not exist in
isolation, except for water and others in some phar-maceutical preparations. In
foods, in the gut during digestion, fermentation and absorption, in the blood
during transport, and in cells during metabolism, nutrients interact with each
other. Therefore, a par-ticular nutrient should not be studied in isolation,
but integrated with other nutrients and seen in the context of total body
function. The study of nutrition also includes how to determine nutrient
requirements to make recommendations for intakes and how nutri-tional status is
monitored by measuring intakes, anthropometry, body composition, biochemical
markers reflecting nutritional status, and the clinical signs of malnutrition.
This knowledge of nutrients and their
functions will enable the nutritionist to advise individuals what and how much
to eat. However, this knowledge is not sufficient to understand and address the
global problem of malnutrition facing mankind today. This perception has
resulted in the cultivation of social science disciplines to support knowledge
from the biological sciences to address global malnutrition.
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