How much do you know about the nutrients in food?

As we all know, malnutrition will affect the healthy development of the organism can even cause related diseases. Different student age groups, different systems of disease state of the population on the quantity and quality of nutrients control requirements we are not the same,ARA rational nutrition education for the enterprise to maintain the physiological function of the organism, growth and development, prevention of disease, and promote the rehabilitation of diseases in China and so on is crucial.

In today's highly developed information era, the public is not unfamiliar with nutrition, we can learn about a variety of nutritional knowledge through television, the Internet, a variety of self-media, public accounts and other ways. Although there are more and more channels for the public to learn about nutrition, the fact is that many people have a vague and generalized understanding of nutrition. Secondly,DHA we will introduce the specific nutrients in food and the physiological functions of different nutrients.

I. Types of Nutrients and Physiological Functions.

Food provides a wide variety of nutrients for our growth and development. Different foods contain different types and amounts of nutrients. If we compare the human body to a building being constructed, then the various nutrients obtained from food are needed to build a variety of materials, and a variety of materials with reasonable proportions are needed to build a variety of materials. According to the requirements of different kinds of nutrients, nutrients can be divided into three macronutrients, three micronutrients and water, a total of seven kinds of nutrients.

1, macronutrients include:

1) carbohydrates:such as glucose, lactose, oligosaccharides,β-carotene polysaccharides, etc.. Carbohydrate-rich foods include cereals, potatoes, vegetables, etc.

2)Proteins: basically can constitute a unit is amino acids, meat, milk and milk products, soy and soy products, eggs and other food structure is rich in protein;

3) lipids: including fat, phospholipids, sterols, meat, cooking oil, egg yolks, animal offal and other fat-rich foods.

2, micronutrients include:

1) vitamins: divided into fat-soluble vitamins and water-soluble vitamins. Foods rich in vitamins include vegetables, fruits, grains, and meat.

2) minerals: such as calcium, iron, zinc, selenium, phosphorus, magnesium, vegetables, fruits, dairy products and other foods rich in minerals;.

3)Dietary fiber: such as cellulose, lignin, pectin, gum and so on. , vegetables, fruits, potatoes and other foods in the dietary fiber content is relatively high;

(4) water: the human body has an important part of the constituents, accounting for 40% -60% of the mass carried out by the body.

The following are the three major physiological functions of nutrients.

1. Provide energy: mainly three macronutrients (carbohydrates, fats and proteins) to provide energy for the body, can be used to maintain body temperature, so that people carry out a variety of physiological and physical activities;

2. Growth and cell renewal of raw materials: a variety of nutrients can be metabolized to form body tissues, to promote growth and metabolism.

3. Regulate the physiological activities of the body: for example, to improve immunity, resistance to viral invasion, prevention of disease.

Second, the role and significance of various types of related nutrients on the human body to carry out health

1. Protein:

1)Protein is an important component of any tissue or organ in the human body.

2)As one of the three major productivity nutrients, supplying energy;

3) involved in the synthesis of a variety of active substances that regulate the physiological functions of the body, such as certain digestive enzymes, growth hormone, insulin, antibodies, transport proteins, etc.;.

4) protein can also maintain osmotic pressure and pH, excessive protein loss can cause edema; inadequate protein intake can be manifested as wasting, edema, weakness, growth retardation, apathy, hair discoloration, brittleness, easy to fall off.

2、Lipids:

1) The most important physiological system function of fat is designed to store and provide an energy, heat preservation and lubrication, composition of the body components;

2) phospholipids mainly provide energy, but also constitutes a cell membrane components, improve cardiovascular function, improve the function of the nervous system, etc.

3) cholesterol is the most important sterol, constituting the cell membrane, but also the synthesis of many hormones.

3, carbohydrates:

1) carbohydrates are the most important source of energy, usually providing more than 50% of the energy required by the body; 2) regulating blood glucose.

2) regulate blood sugar, such as starch, sugar, etc. in the food can be quickly digested, absorbed in the small intestine, so that blood glucose, and some resistant starch, oligosaccharides, etc. can not significantly elevate blood glucose;

(3) In addition by carbohydrates can be involved in the social composition of substances such as glycolipids, glycoproteins, proteins for polysaccharides, etc., is the brain, cornea and vitreous body of the component parts.

4. Vitamins:

Vitamins are not a source of energy for the body, but they play an important role in the metabolism of matter and energy. For example, lack of vitamin b 1 will lead to foot fungus, folic acid deficiency will lead to megaloblastic anemia, vitamin D deficiency will lead to rickets and so on.

5. Minerals:

Minerals cannot be synthesized in the body and must be absorbed externally. Deficiency and excess will bring a series of physiological and pathological problems, such as calcium deficiency will lead to osteochondrosis and bone deformation. Iron deficiency caused by iron deficiency anemia, zinc deficiency caused by xerophagia, anorexia, rough skin, sexual dysfunction and so on.

6, dietary fiber:

Although there is a lack of energy, dietary fiber can increase satiety, promote defecation, improve blood sugar and blood lipids, and regulate intestinal flora.

7, water:

Composition of body components, but also has the role of regulating physiological functions, such as assisting in the transportation of nutrients in the body and the discharge of metabolic wastes; regulation of body temperature; on the joints, chest and abdomen also have a buffer and protective effect.

Nutrition is a topic that sounds easy to students, but doesn't carry on being simple to do. In a nutshell, what it takes is a balanced diet, rational nutrition, and a variety of nutrients that are all missing. We teachers need to fully understand what nutrients need to be ingested through the enterprise, but also need to know the reasonable intake of various nutrients, and at the same time can be aimed at these different age groups or according to the different systems of the disease state of the population, but also to do personalized nutritional intake, so that they can get to ensure that the body and mind healthy growth and development, to play an effective role in preventing disease or other treatment of disease.

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