Human Nutrition, Respiratory Health, and Food Science
Inorganic Nutrients: Water and Minerals
Water: This is a vital component, making up 60% to 80% of body weight. Its primary functions include providing the environment where metabolic reactions occur, transporting substances, and regulating body temperature. It is obtained habitually through the consumption of food and liquids.
Minerals: These are nutrients formed by non-metallic elements (such as phosphorus and carbon) attached to metallic elements (such as iron and sodium). They play a regulatory role by intervening in metabolic processes and performing structural functions, such as forming bones and teeth.
Organic Nutrients: Carbohydrates, Lipids, and Proteins
Carbohydrates: These nutrients are most abundant in foods of plant origin. Their primary role is providing immediate energy to the body. Examples include glucose, sucrose, and starch, which is composed of many glucose units.
Lipids: These are nutrients that do not dissolve in water. They provide a dense source of energy. Examples include:
- Vegetable oils: Liquids such as olive and sunflower oil.
- Animal fats: Solids such as bacon (tocino) and butter.
Proteins: These are macromolecules formed by smaller units called amino acids. They provide the building blocks for cells and carry oxygen in the blood. Their origins include:
- Animal origin: Meat, fish, and eggs.
- Plant origin: Cereals and vegetables.
Vitamins: Depending on their chemical composition, they can be related to lipids or proteins. They are essential for growth and the proper functioning of the body.
The Respiratory Tract and Gas Exchange
The respiratory tract is responsible for taking oxygen from the outside air, bringing it into the blood, and simultaneously removing carbon dioxide. It is formed by the lungs and the airways. The path for outside air includes the nasal cavity, pharynx, larynx, trachea, bronchi, and bronchioles.
Common Diseases and Dietary Disorders
Digestive Tract Diseases
- Caries
- Constipation
- Ulcers
- Gastroenteritis
- Hepatic cirrhosis
Respiratory Diseases
- Bronchitis
- Asthma
- Tuberculosis
- Common cold
Poor Diet and Eating Disorders
- Bulimia
- Anorexia
- Obesity
- Malnutrition
Understanding Calories and Food Classification
Calories: A calorie is the amount of energy required to raise the temperature of one gram of water by one degree centigrade.
Food Categories
- Energy foods: These serve as a source of fuel (e.g., chocolate, honey, sugar).
- Plastic (Structural) foods: These form tissues and cells (e.g., fish, eggs, nuts).
- Regulator foods: These help the body use other foods correctly (e.g., vegetables).
Food Handling and Preservation Techniques
Methods for the conservation and handling of food include:
- Cold preservation (refrigeration and freezing).
- Preservation by heat (pasteurization and sterilization).
- Dehydration through heat.
- Preservation through the addition of substances (additives).