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CURS 5
THE FOODS
The foods are a environment factor which gives the nutritious
factors necessary for the human body with liberation of the energy
necessary to the vital processes.
The nutritious factors are: proteins,glucides,lipids,mineral elements
and vitamins.
The contribution of the nutritious substances must ensure the body
equilibrium.It disturb lead to negative influences to
goowth,development,health,physical and intellectual work.
Imbalances food make:nutritious diseases,malnutritious and
dystrophies.These appear thanks to food excess or insufficient
contribution by the nutritious factors.
We recommend a diversity diet with all the nutricious factors in
sufficient quantity depend of age,physiological state,environment
conditions.
THE ENERGETIC NECESSARY OF THE BODY
The vital processes of the body spread with energy consumption.If
the receive energy is more then the expenditures energy,the surplus
stores and if is smaller the body will consume from its reserves.
The energy measures in kcal or kj:
1kj=0,239 kcal
1g glucides result 9,3 kcal
1g lipids result 9,3 kcal
1g proteins result 4,1 kcal
1g alcohol result 7,1 kcal but if we drink moderate.
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The basal metabolism(BM) is the minimum expenditure of energy
necessary for the maintain of vital functions of the body.
The adult BM is 1 kcal/kg body/h.
BM is depending of sex,age,pregnancy,disease,constitution.
The children and young men have an energetic necessary growth
because they have energetic expenditures more great then others.
In pregnancy is necessary more energy too.
The older men have reduce energetic consumption therefore they
need reduce energy.
If the energetic contribution is more reduce than necessities,the
growth rhythm of the children is slowly,reduces the muscular
masa,appear diseases and arrives to casexie.
To the more increase energetic contribution than necessities
appears obesity in association with high blood pressure,diabetes.
A.THE PROTEINS-are aminoacids macromolecules -8 essentials
and 20 unessentials aminoacids.
THE ROLES OF THE PROTEINS
1. plastic-enter in cells structure
2. functional-enter in ensymes and hormones constitution.
3. in acid-base equilibrium
4. in the body defence(antibody)
5. in body protection
6. avert the obesity
7. energetic-is secondary role
8. maintain the plasmatic equilibrium
CLASSIFICATION
1. the first class of proteins-finds in eggs,milk,meat –contains
all essential aminoacids
2. the second class of proteins-contains all essential aminoacids
but some of its in small quantity.
3. the third class of proteins-absent 1-2 essential aminoacids
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THE PROTEIN SOURCES
1. animal sources:milk,meat,eggs
2. vegetal sources:bread,walnuts,dry
vegetables,mushrooms,cereals.
THE FOOD INTAKE OF PROTEINS
Daily food intake of proteins must cover 15-20% of the food intake
or we need proteins 0,8-1g/kgbody/day.
It increase in pregnancy and for women who born children.
The excessive consumption of proteins produces gout,constipation
and the proteic deficiency produces slowing of the growth with
bones demineralization at the children,diminish the infections
resistences,reduce the musculary volume.
B.GLUCIDES-are monozaharide,oligozaharide and polizaharide.
THE ROLES OF GLUCIDES
1. energetic source is principale for body.Glucose is the unic
source of energy for brain,red corpuscles and renal
medullary.
2. plastic role
3. tonic role
4. favour intestinal flora development
5. the fibres ensure the intestinal transit
THE GLUCIDES SOURCES
1. plants-cereals,vegetables,potatoes-contain starch
–fruits,honey-contain glucose,fructose,sacharose
–sugar,cakes,chocolate,jam-contain sacharose
–cereals,vegetables,fruits-food fibres
2.animals-milk,liver
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3.in human body can produce glucides from aminoacids and
cetoacids.
The improper consumption of glucides
produce:obesity,diabetes,high blood pressure,decay,deficiency of
B1 vitamin.
If the consumption of glucides is under 100 g/day,this disturb
protein and lipid metabolism.
THE FOOD INTAKE OF GLUCIDES-represent 55%-65% from
the total energetic contribution.We recommend 25-30 g daily of
food fibres.
C.LIPIDS-is organic substances,insoluble in water but soluble in
organic solvents.Its result from the reaction between fat acids and
alcohol.
THE CLASSIFICATION
1. simple lipids:gliceride,steride,ceride.
2. complex lipids:phospholipids and sphingolipids
3. derived lipids:fat acids,alcohols,liposoluble vitamins
The great important in human body
are:trigliceridele,colesterolul,fat acids
THE ROLES OF LIPIDS
1. produce energy is the principal function 1 g of lipids produce
9,3 kcal and this energy store in body at the level of fat
tissue.
2. cover and upholster the vital organs with antishock role
3. facilitate the absorbed of liposoluble vitamins:A,D,E,K.
4. plastic role-enter in cells structure.The brain,liver,periferic
nervous system contain a lot of lipids
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cholesterol enter in composition of bile and is a forerunner for the
sexual hormones and vitamin D.
THE FOOD INTAKE OF LIPIDS
Daily food intake of lipids is 15%-30% of all energetic food intake
.or 0,7-1,5 g/kgbody/day.
In obesity,pregnancy,diseases of liver,pancreas and bile,must a diet
with little quantity of lipids.The fat food is recommend for
children,adolescents and adults who work.
THE SOURCES OF LIPIDS
 the principle sources of total lipids are:
-food which has animal origin:grease-100%; butter-65%80%;yolk -32%; meat-5%-30%;milk-3,6%; fresh cream-20%30%;cheese.
-food which has vegetable origin:oil-97%-100%;oil fruits50%-60%;olives-20%;soya-18%.
 Cholesterol sources:brain,yolk,liver,butter.
 Fat acids sources:vegetables oils and fish oil are rich in
polyunsaturated fat acids,olives oil is rich in
monounsaturated fat acids,and animals fats are rich in
saturated fat acids.
THE EFFECTS OF CONDEMNATION CONSUMPTION:
The low contribution of fats determine hard insurance of the
energetic necessary and missing the body of liposolubles vitamins
and of essentially fat acids.
The high contribution of fats is associated with obesity,
cardiovascular diseases and cancers.
Fats reduce the body resistance at the some chemical pollute.
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