0:04 [music] >> Welcome you [music] all to the yet another session on basics of food and nutrition week [music] one. At the end of the session, the students will be able to classify the nutrients, whether they are macronutrients or micronutrients, and also learn the discovery of the nutrients. >> [music] >> Coming to the classification of foods, the foods are basically divided into variety of factors based on the origin, >> [music] >> whether they are in the animal origin or in the plant origin, the classification is made accordingly. And the classification by chemical composition is
0:49 >> [music] >> as follows: protein, fat, carbohydrate, vitamins, and minerals. Now, coming to the functions of the foods, there are different functions that every food carries [music] out. First is bodybuilding foods. Foods are basically divided [music] as bodybuilding energy-giving and protective foods. Now, the bodybuilding foods are nothing but they basically build the body. Coming example as meat, milk poultry fish eggs pulses etc. The energy-giving foods are nothing but they provide a lot of energy to us, especially cereals, sugars, fats, oils, and etc. Coming to protective foods, they are nothing but vitamins and minerals which protect our body. And examples would be vegetables, fruits, milk, etc. So, when we talk about the
1:37 nutritive value, foods are also classified [music] as based on the nutritive value, like cereals and pulses, vegetables, nuts and oilseeds, [music] fruits, animal foods, fats and oils, sugar and jaggery, condiments [music] and spices, as well as miscellaneous foods. So, this particular picture I have already discussed in the previous video >> [music] >> as food pyramid where we divide the foods into different food groups like cereal grains and products, >> [music] >> pulses and legumes, milk and meat products, fruits and vegetables, and [music] fats and sugars. These form a base of the food pyramid. So, the base will be the cereals and grains, [music] and the top most will be the fats and sugars where you have to consume that in
2:22 lesser proportions. So, coming to the nutrients, we have discussed about the classification of foods. We have known about the definitions of the nutrients, health, nutrition, and all that. >> [music] >> So, what about the nutrients? Nutrients are basically organic and inorganic complexes and they contain in a food. They are basically broadly divided into macronutrients and micronutrients. Macronutrients are nothing but carbohydrates, fats, and proteins. They are required in large proportions, whereas micronutrients are nothing but vitamins and minerals. They are required in very less quantities. So, the first macronutrient that we are going to look at is carbohydrates. [music] Carbohydrates are also called as
3:07 saccharides, which is derived from the Greek word saccharon, which means sugar. [music] So, this is the structure of the carbohydrate where you can see about uh hydrogen, oxygen connected to a carbon atom, and they are basically having these three elements in proportions, and the based on the availability of the carbon atoms, >> [music] >> they are basically divided into the different saccharide and the saccharide molecules, which I'll be discussing in the next few slides. These carbohydrates are the major source of energy for our body, and they are the building blocks for polysaccharides and the components of other molecules, specially DNA, which is deoxyribonucleic [music] acid, RNA, which is ribose nucleic acid,
3:55 glycolipids, glycoproteins, and ATP. >> [music] >> 1 g of carbohydrate yields about 4 kilocalories. This is the classification of carbohydrates, where you can find that the simple carbohydrate, oligosaccharides, and complex carbohydrates and polysaccharides are being segregated. There you can see that simple under simple carbohydrates, they are monosac They are divided into monosaccharides and disaccharides based on the sugar molecules that they are present with. If there is only one sugar unit along with the particular structure [music] of the carbohydrate, they are termed as monosaccharides, which is nothing but glucose, fructose, and galactose. Whereas, the disaccharides are having two sugar units. [music] By based on the carbon numbers, they are
4:42 divided as [music] glucose, fructose, and galactose. And apart from that, these are in in indirectly meaning as one sugar unit from glucose, fructose, and galactose. >> [music] >> And another unit of glucose plus glucose gives maltose. Glucose plus fructose uh will give sucrose. And glucose plus galactose is also [music] one of the thing which provides about the lactose molecule. So, if you see, these are having two single carbon units. When they are clubbed together, they are called as disaccharides. And there there is a non-reducing sugar, which is nothing but glucose plus fructose, which is the sucrose, which is the normal table sugar that we consume.
5:27 Oligosaccharides are having about 3 to 10 sugar units, and they are classified [music] as trisaccharides, tetrasaccharides. Examples would be raffinose, stachyose, verbascose. And these are basically having 3 to 10 sugar units. Complex [music] carbohydrates are nothing but polysaccharides. They have multiple units of sugar units and they are divided further divided into homopolysaccharides, which are nothing but and heteropolysaccharides. And these are examples like starch and all [music] that, cellulose and starch. So, coming to the functions of carbohydrates, as discussed previously, they provide the major energy source for us >> [music] >> and they are also helping in the protein
6:12 sparing action. The protein sparing action is nothing but if the body is having adequate [music] amount of carbohydrates, they don't need protein to be utilized for energy purpose. If there is a lack of carbohydrate in the diet, protein will be used up for energy purpose rather than giving the body-building activity or the function. So, that is why carbohydrates are always called as the protein sparing activity of the carbohydrate. Normal lipid metabolism is also involved with excess carbohydrates may be converted into fatty acids and triglycerides. And the function of carbohydrate also includes in the RNA and the DNA synthesis, the detoxifying
6:59 process. They also serve as a structural element in the cellulose and exoskeletons and they also provide extracellular support. So, major functions of carbohydrates would be energy production >> [music] >> and protein sparing action, integrity of nervous tissue, [music] RNA and DNA synthesis also. So, when we talk about carbohydrate digestion, the digestion [music] starts in the mouth where salivary amylase plays a very important role. In the stomach, these products [music] which are broken down form a chyme and in the small intestine, pancreatic amylase [music] has a role to play and they broke further broken down as dextrins and other things. And in the small intestine, they have these disaccharidases like maltase and
7:46 lactase, where these uh units are further broken down to glucose, fructose, and galactose. These enzymes are called as disaccharidases, [music] which are present in the small intestine. And once the glucose is released, they provide energy to the entire body. Next, we move on to the functions of proteins, where this is the another macronutrient [music] which also has a very important role to play. A class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of >> [music] >> amino acids are an essential part of all living organisms, and they form the structural component of major body tissues like muscles, hair, collagen,
8:32 >> [music] >> and also in the form of enzymes and antibodies. 1 g of protein provides about 4 kcal. Coming to the classification of amino acids, the proteins are nothing but polymers made of monomers called amino acids. [music] There are 20 different kinds of amino acids that make up the entire protein. However, these are present in different proportions in each of the proteins. Essential amino acids and non-essential amino acids. These are the major classification of amino acids. >> [music] >> When we talk about essential amino acids, essential amino acids are those that are not synthesized in our body, and they have to be supplied via diet only. Whereas, non-essential amino acids are synthesized in the body, and they are
9:18 not not be necessarily from the diet. So, about 20 different amino acids are equally divided as >> [music] >> uh eight and 12 here. So, when it comes to essential amino acids, I will give a small trick. M E is nothing but methionine. T is threonine, another T is for tryptophan, V for valine, isoleucine and leucine, which are nothing but the branching amino acids. And along with that, phenylalanine is there. So, we can have it as call it as Met Vil Ply. M E T T V I L P H. This is the major way that we can >> [music] >> talk for essential amino acids. Non-essential amino acids are nothing
10:05 but they are synthesized in the body and they are not necessary T in the diet. Examples would be glycine, alanine, [music] serine cysteine tyrosine proline aspartic acid and glutamic acid are coming under the non-essential amino acids. Uh the classification of proteins again are divided into three ways based on the chemical composition and based [music] on the structure and based on the functions. So, coming to the chemical composition, they are divided as simple proteins and conjugated proteins. And coming to the structure, they [music] are divided as fibrous proteins, derived proteins and globular proteins. And based on the functions, they are divided as enzymatic and uh non-enzymatic [music] functions. So, major functions of proteins are nothing but they build the
10:51 new tissues of the body and they maintain and replace damaged tissues. They carry out regular activities as enzymes and hormones. They are protective as antibodies. The proteins also help in other important activities such as [music] movement of skeletal muscles, transport of oxygen and pigmentation of the skin. So, similar to the carbohydrates, digestion of the protein takes place in the mouth and then in the followed by the stomach and they have [music] in the small intestine uh variety of activities and they are broken down to tripeptides [music] and dipeptides because they when we consume the food it it is basically as a major protein and then they are broken down as uh amino [music] acids at the end and then in these amino acids are
11:38 being utilized by the blood vessels and they form the energy source to the body. The sec- [music] last macronutrient is nothing but fats. Fats contain carbon, hydrogen and oxygen [music] and they are composed of fatty acids. The term lipids are applied to a group of naturally occurring substances [music] characterized by their insolubility in water and greasy feel. Fat is one of the three main macronutrients along with carbohydrates and proteins. [music] Fats are also known as triglycerides and they are the esters of three fatty acid chains and the alcohol glycerol which you can see in the picture. Glycerol and three fatty acids form [music] the triglycerides. And 1 g of fat gives approximately 9 kcal. [music] Coming to the classification of lipids, they are
12:24 basically divided into simple lipids, complex lipids, terpenoids and steroids as well as the derived lipids. When we talk about simple lipids, fats and oils are the basic things which come under simple lipids. An example would be butter, cream, lard, fat, corn oil and olive oil. Whereas in [music] the wax, they are giving as an example as beeswax. And complex lipids are basically a combination of lipid along with an other compound which is phospholipids where the example would be lecithin, cephalin and [music] sphingomyelin. Whereas glycolipids are glycogen molecule along with lipids are being clubbed together. Example would be cerebroside and proteolipids. [music]
13:10 Lipoproteins are nothing but lipid and protein attached together. Example would be chylomicrons, VLDL which is a very low-density lipoprotein, LDL which is the low-density lipoprotein, HDL which is a high-density lipoprotein. Terpenoids and steroids >> [music] >> are again classified as terpenes and sterols. Terpenes example would be vitamin A, E, and K. Sterols example would be cholesterol, ergosterol, [music] and 7-dehydrocholesterol. And the last would be the derived lipids where fatty acids are coming under that classification. Similar to the proteins, even fatty acids are classified as saturated fatty acids and unsaturated fatty acids. Saturated fatty acids are
13:55 nothing but they are solid at room temperature and they are and they are derived from animal sources except coconut oil. [music] Example of saturated fatty acids would be palmitic acid, stearic acid, [music] and butyric acid. Whereas unsaturated fatty acids are a little different from the saturated fatty acids because they are liquid at room temperature [music] and they are derived from plant source unlike the saturated fatty acids. Again, these unsaturated fatty acids are further classified as monounsaturated fatty acids and polyunsaturated [music] fatty acids. Monounsaturated fatty acids are nothing but they have a double bond single double bond between the structure and the example would be oleic acid. Whereas polyunsaturated fatty acids have
14:42 multiple double double bonds between the carbon atoms. Example would be linoleic acid, linolenic acid, and arachidonic acid and all these three are referred to as essential fatty acids. Whereas eicosanoic, pentanoic acid, and docosahexaenoic acid are also referred to as further classified [music] as polyunsaturated fatty acids, EPA and DHA. Coming to the functions [music] of fat, fats are utilized in the body as essential constituent of the membrane. >> [music] >> Fat is present in both inner and outer membranes of the body cells. They form the basic regulator of body functions, especially omega-6 and omega-3 unsaturated fatty acids act as a precursor [music] of eicosanoids including prostaglandins, prostacyclins,
15:30 and leukotrienes. Fats help [music] in the insulation of the body because they avoid rapid change of body temperature by excessive heat loss from its surface. Fats are the carriers of fat-soluble vitamins, especially A, D, E, and K. Fats provide the major concentrated source of energy. As mentioned earlier, each 1 g of fat provides about 9 calories. Fats are more palatable. The foods become more palatable on addition of fats, especially if you add a spoon of ghee, just imagine [music] your food becomes more palatable and flavorful. Satiety value is also increased by fats. Coming to the digestion of fats, again it starts from the mouth [music] and
16:15 it As we eat as triglycerides, they are broken down to monoglycerides, diglycerides [music] and glycerol, and then the fatty acids are also being broken down. They get assimilated in the body in the final process. Next, we move on to macronutrients, which are nothing but vitamins [music] and minerals. So far we have discussed about the macronutrients, which is carbohydrate, protein, and fat. Now we are moving on to the micronutrients, which are nothing but vitamins and minerals. Coming to the vitamins, vitamins are a group of organic compounds having diverse structures. These vital compounds of the food were earlier believed to be amines in the nature and behavior. [music]
17:00 Hence, the name is derived from vital amine. So that's why in the name is given as vitamin. >> [music] >> The classification of vitamins are two. One is fat-soluble vitamins, and the other is water-soluble vitamins. [music] Fat-soluble vitamins are nothing but A, D, E and K. Whereas water soluble vitamins are B and C. So, we have a B complex and vitamin [music] C. So, as discussed, fat soluble vitamins, these vitamins are non-polar, hydrophobic molecules which are not soluble in water, but they are readily dissolve in fats. Fat soluble vitamins include vitamin A and carotene, which is nothing but pro vitamin A,
17:45 vitamin D, vitamin E and K. So, we have four fat soluble vitamins, which is A, D, E and K. The body is able to store excess of fat soluble vitamins in the liver and other fat storage sites [music] are made available when one is on a vitamin deficient diet. However, over dosage of these vitamins may have toxic [music] effects leading to hypervitaminosis. That's why you have to monitor the amount of vitamin A supplements, vitamin supplements to be taken in [music] the body. So, this is the further classification which I was discussing. Vitamin A is important for vision, reproduction and immune system as well as for the skin changes. Vitamin D is
18:32 important for your bone health, your immunity and calcium absorption. Vitamin E again is important for immune system, neuroprotection and skin health. >> [music] >> Vitamin K is important for blood clotting and cardiovascular health. So, we have these major fat soluble vitamins which are very much important for different bodily functions. [music] Coming to the water soluble vitamins, these vitamins are readily soluble in water and they include a group of vitamins, especially B and C. Due to their solubility in water, these vitamins get regularly eliminated from the body through the urine. The body therefore requires a regular intake of these vitamins, and these must be present in our daily diet. When these vitamins are heated for
19:20 prolonged period of time, they get destroyed [music] and they get lost, and there is an appreciable loss of vitamin E activity during the cooking. So, what are the fat What are the soluble vitamins? We have B1, B2, B3, B5, B6, B7, B9, and B12. And apart from this, we have a separate one, which is the vitamin C. B1 is nothing but thiamine. B2 is nothing but riboflavin, whereas B3 is niacin. B5 is also known as pantothenic acid. B6 is nothing but pyridoxine. [music] B7 is biotin. B9 is folic acid or folate. B12 is cyanocobalamin. These are collectively
20:05 convert energy food into energy, and they support our metabolism, and they promote healthy brain and nerve function. They create red blood cells, and they maintain the skin and heart health. They are essentially daily for metabolic processes. Vitamin C forms a powerful antioxidant. It is crucial for synthesizing collagen to support skin, blood cell, and bone health, while boosting the immune function and improving the non-heme iron absorption. It prevents deficiency-related illness, especially scurvy. Scurvy is nothing but the bleeding of the gums [music] in the mouth. So, we have listened to about the macronutrients carbohydrate protein
20:52 fat their composition, their classification, the functions, and the digestion process. Similarly, for micronutrients, we have listened to the vitamins, especially the classification of water soluble and fat soluble vitamins, their deficiency and their activity. Now, we are moving on to the next micronutrient, which is nothing but the minerals. Minerals play a key functional role in health and nutrition of humans. When we talk about the definition of minerals, >> [music] >> I can say that they are elements other than carbon, hydrogen, and oxygen, and nitrogen that are present in the food. They are present in relatively low concentrations in the food. About 25 of
21:39 the elements occur naturally on the earth crust, and they are known to be essential to the life and are present in the living cells. Further, since our food is derived from living plants or animals, these elements are >> [music] >> expected to be present in our diet. So, most of our food itself will have these minerals in it. So, coming to the classification of minerals, they are basically divided into based on the amounts that are required, major minerals and trace minerals. Major is nothing but we need them in bulk quantities, okay? Maybe 600 mg, more than that we require. Especially, examples would be calcium, phosphorus sodium potassium and magnesium. Whereas, trace minerals are required in very less quantities.
22:24 [music] If you see, iron is required for 20 20 to 30 mg based on the food group and the based on the activity levels, uh based on the gender, based on the pregnancy and lactation uh group, everything there is a variation. So, iron [music] is one such trace mineral, zinc copper selenium manganese cobalt, everything comes under the classification as trace minerals. Based on the biological role of the minerals, they are classified as essential [music] elements and non-essential elements. So, under essential elements, you [music] have these calcium, potassium, sodium, manganese, and all that. Whereas, they
23:11 are non-essentially required are nothing [music] but mercury, lead, cadmium, boron, aluminum or all clubbed under that category. When it comes to the functions of minerals, they are having a multiple functions >> [music] >> starting with the bone till the hormone production. So, coming to the bone and tooth health, we need calcium, phosphorus, and magnesium, which are vital for building and maintaining the skeletal structure. We need about muscle and nerve function, we need a potassium, sodium, and calcium which facilitate the muscle contraction and nerve signal transmission. And we we are requiring some electrolytes like sodium and potassium, which manage the body's water balance and blood pressure. And energy
23:56 metabolism includes iron, magnesium, which are necessary for turning the food into energy with iron specifically carrying the oxygen to the cells. When we talk about immune system support, zinc is essential for immune response, wound healing, and growth. And iodine, if you see, it's very important for thyroid hormone synthesis. [music] So, functions of minerals are multiple and they are very much needed for the body. The last part of this particular session is on the discovery part. [music] So, we have multiple discovery of the vitamins and minerals. [music] So, early nutrient discovery started from 1800 to 1840, where the scientists discovered that food is mainly composed of elements such as carbon, hydrogen,
24:42 oxygen, and nitrogen. During this period, carbohydrates, proteins, and fats were identified and they are classified [music] based on their chemical composition. In 1897, Christiaan Eijkman is the person who found that people [music] who consumed polished rice developed beriberi while those consuming unpolished rice remained healthy. [music] So, this led to the discovery of the vitamin B1, which is thiamine, and they highlighted the importance of micronutrients in the disease prevention. In 1912, McCollum and Funk, he discovered the fat-soluble vitamin A through animal experiments [music] showing the importance of dietary fats in nutrient absorption. In the same year, Casimir Funk also introduced the
25:28 term vitamin or vitamin, [music] and they linked to the deficiency diseases. In 1930 to 1940, there are there were a lot of advances in the nutrient. So, they found that B complex and vitamin C were also discovered, expanding the knowledge to this. >> [music] >> So, scientists all discovered these things in this particular period. 1960-1950, we had the functional role of nutrients being understood through various research. Research during this period clarified the role of vitamins and minerals in body functions. [music] Nutrients were recognized as essential components of enzymes and hormones that regulate the metabolic processes. >> [music] >> In 1968,
26:14 Linus Pauling introduced the concept of orthomolecular nutrition, which focuses on providing the body with the right nutrients [music] in optimal amounts. He suggested that proper nutrient intake can improve the health and prevent the diseases. In 1994 to 2000, this is the era we call it as a modern nutrition era, where we found that dietary supplement health and education act established guidelines for the labeling of and marketing of dietary supplements. It ensured the health claims that are regulated and provide a framework for consumer protection. So, this [music] is the end of the discovery part. So, we have learned
27:00 about the classification, macronutrient, specifically micronutrients along with the discovery part. And these are the references. Thank you. [music] Happy learning. Hope to see you in the next video.
