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Name: Kareem omobolanle
Matric no: 14/mhs02/033
Department: human nutrition and dietetics
Course: ntd 201
LACTOSE INTOLERANCE.
Lactose intolerance is a condition in which the body has difficulty handling lactose. People with
condition may get diarrhoea, stomach pains and bloating if they drink milk or eat dairy product.
Some people are born with a tendency to develop lactose intolerance, others get it as a result of
gastroenteritis or chemotherapy. The treatment is mainly to avoid lactose.
Lactose is a sugar found in milk. It cannot become absorbed by the body unless is gets changed into
more simple sugars called glucose and galactose. This change happens when the lactose passes
through the stomach into the upper part of the gut [small intestine] and comes into contact with a
chemical called lactase. Lactase is made by cells that line upper part of the small intestine. If there is
not enough lactase in the small intestine lactose cannot be broken down and cannot get absorbed.
This leads to lactose intolerance.
DIFFERENCE BETWEEN FRUCTOSE AND GLUCOSE.
FRUCTOSE
1.
GLUCOSE
RAFFINOSE
Raffinose is a trisaccharide composed of galactose, glucose and fructose. It can be found in
beans, cabbage, some vegetables and whole grains. Raffinose are almost ubiquitous in the plant
kingdom, being found in large variety of seeds from different families and they rank second only to
sucrose in abundance as soluble carbohydrate humans and other monogastric animals (pigs and
poultry) do not possess the α-GAL enzyme(α-galactosidase) to break down Raffinose and these
oligosaccharides pass undigested through the stomach and upper intestine, they are fermented by
gas-producing bacteria that do not the α-GAL enzyme and make carbon dioxide, methane or
hydrogen, leading to the flatulence commonly associated with eating beans and other vegetables.
Procedures concerning cryopreservation have used Raffinose to provide hyper tonicity for cell
desiccation prior to freezing. Either Raffinose or sucrose is used as base substance for SUCRALOSE.
STARCHYOSE
Starchyose is a tetrasaccharide consisting of two α-D-galactose units, one α-D-glucose unit, and
one β-D-fructose unit sequentially linked as (α1→6) gal (α1→6) glc (α1↔2β) fru. Together with
related oligosaccharides such as Raffinose, starchyose occurs naturally in numerous vegetables (e.g.
green beans, soybeans and other beans) and other plants.
Starchyose is less sweet than sucrose, at about 28% on a weight basis. It is mainly used as a bulk
sweetener or for its functional oligosaccharide properties. Starchyose is not completely digestible by
humans and delivers 1.5 to 2.4 kcal/g (6 to 10 kJ/g).
SUPPLEMENTARY VALUE OF PROTEIN.
Eating two LBV protein foods together can ensure that all essential amino acids are obtained. This is
of particular importance in the diet of vegetarians where no animal protein is eaten.
COMPLEMENTARY VALUE OF PROTEIN.
Complete protein foods have all the essential amino acids. In general, animal food such meat,
poultry, eggs, diary and fish are complete protein sources. Incomplete protein source have only low
amount of some of the essential amino acid. Combining two or more incomplete proteins, can
provide adequate amounts of all the essential amino acids. Complementary proteins do not need to
be eaten together. So long as the day’s meal supply them all.
LIMITING AMINO ACID.
The raw materials for synthesizing proteins must come from the food we eat. Proteins are composed
of long chains of smaller molecules called amino acid. There are 20 amino acids used in protein
synthesis. Eight of these 20 molecules are called essential amino acid because humans are incapable
of synthesizing them from other compound. Histidine is essential for infants. But not for adult. All of
the essential amino acid must be obtained directly from food. The non-essential amino acid can be
synthesized from organic material that contain a sufficient amount of nitrogen.
THE SYMPTOMS OF KWASHIORKOR OF A CHILD.
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Swallowing stomach
Big head
Thin neck
Thin hand
Thin leg
Big eyeball