|
Knowledge
of hygiene and sanitation
(1)
Nutrients and their sources
After ingestion of food the body will digest and absorb
the nutrients to supply the body with energy for metabolism.
Rational nutrition will ensure the growth and development
of the body and tissue repair, maintain various physiological
functions, and increase the body's resistance and immunity.
The effective ingredients contained in foods are called
nutrients. The ingestion of various nutrients that are
balanced and can satisfy the body's needs is called
rational nutrition.
Vitamins, proteins, fats, carbohydrates and trace elements
are nutrients required by the body. Their functions
are shown in Tab. 1, 2, and 3.
Tab. 1. Functions and sources of vitamins
|
Vitamins
|
Main physiological functions
|
Symptoms
|
Sources
|
|
VA
|
Promote
growth, Prolong life, Maintain epithelial integrity,
Promote regeneration of porphyropsin
|
Growth retardation, night blindness, follicular hyperkeratosis,
xerophthalmia, keratomalacia, infection of respiratory
and urinary tracts
|
Liver, kidney, egg
yolk, milk, fish liver oil, yellow-green vegetables
(carrots, tomatoes, spinach)
|
|
VD
|
Promote the absorption
of calcium and phosphorus, calcification, development
of bones and teeth, regulation of calcium metabolism
|
Rickets, retarded
tooth growth
|
Animal food, milk
and eggs
|
|
VB1
|
Participate in sugar
metabolism, maintain normal nerve transduction,
involved in water and electrolyte metabolism
|
Beriberi, indigestion,
anorexia, constipation
|
Grains, beans, nuts,
animal viscera
|
|
VB2
|
Co-enzyme for many
metabolic processes
|
Dermatitis, angular
stomatitis, glossitis seberrheic dermatitis, keratitis,
scrotitis, dysopia
|
Animal viscera (liver, kidney, heart), milk, eggs, beans, green vegetables,
fungi and algae
|
|
VPP
|
Constitute co-enzyme
I and II
|
Pellagra, dermatitis,
diarrhea, dementia
|
In animals and vegetables,
e.g., peanut, beans, meat, green vegetables
|
|
VC
|
Prevention and treatment of scurvy, and anemia; participate in
many complicated metabolic processes, promote
formation of intercellular collagen, promote antibody
production and increase resistance
|
Deregulation of metabolism,
increased vascular fragility and bleeding, gingival
atrophy, decreased resistance to diseases
|
Fresh fruits and vegetables, esp. green and sour fruits
|
Tab. 2. The functions and sources of the 3 main nutrients required
by the body.
| Nutrients
|
Function
|
Source
|
|
Protein
|
The indispensable substances that constitute the cells and tissue;
They are the main components of enzymes, antibodies
and certain hormones; Promote growth and development,
maintain water distribution within the body, participate
in the transfer of important substances and supply
energy
|
Animal proteins (egg, milk, fish,
shrimp, meat etc.); grains and soybean etc.
|
|
Fat
|
Include mainly phospholipids, cholesterol and neutral fat. The lipid
layers of the cell membrane is composed of phospholipids
and cholesterol; Neutral fat supplies energy,
insulation and protection of heat; supports and
protects internal organs and joints, assists in
the absorption of liposoluble vitamins.
|
Animal fat and vegetable oil from
various kinds of food
|
|
Carbohydrate
|
Important components of the tissue in the organism; Main source
of energy, form blood sugar, liver glycogen and
muscle glycogen; Maintain the activity of the
brain, detoxication by the liver, muscle activity
increase the volume of feces, promote peristalsis
of the intestine。
|
Grains, tuber crop, fruits and
vegetables, starch.
|
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