Fundamentals of Human Nutrition

Understanding Basic Nutrition

Nutrition and dietetics are closely related fields that often overlap. Nutrition concerns the scientific study of food components, their functions, and effects on health, including potential adverse reactions. Dietetics focuses on assessing the dietary needs of individuals in health and illness, selecting suitable nutrients and food plans. Generally, nutritionists work within the food industry, while dietitians are primarily based in healthcare settings.

All healthcare professionals play a role in managing food and nutrition. Nutrients are classified into two main types: macronutrients required in larger quantities, providing energy, and micronutrients needed in smaller amounts for various bodily functions.

Macronutrients include:

Carbohydrates: The primary energy source, supplying about 4 kcal per gram. They consist of sugars, starches, and fibers, and are made up of carbon, hydrogen, and oxygen.

Proteins: Composed of carbon, hydrogen, oxygen, and nitrogen, proteins are vital for tissue repair and growth, providing 4 kcal per gram. They are made of amino acids that form polymers.

Fats: Offering the highest energy yield at 9 kcal per gram, fats are triglycerides, formed by glycerol and fatty acids. They are crucial for energy storage and cellular functions.

Dietary fibers, a form of carbohydrates, are indigestible but aid in digestion by promoting intestinal health. Water, essential for numerous bodily functions, acts as a solvent and helps regulate temperature, facilitate waste elimination, and support blood circulation.

Micronutrients, required in tiny amounts, include essential minerals such as sodium, potassium, calcium, manganese, selenium, zinc, copper, iodine, iron, molybdenum, and chloride. These are vital for maintaining health, and a balanced diet typically provides all necessary minerals. Emphasizing balanced nutrition is key to overall well-being.