It is no secret that the food nutrients are used by the body, moreover, we need their constant replenishment. But what role do they play, and in which particular products do they contain?
In total there are six types of nutritionalsubstances that the human body uses: water, minerals, vitamins, proteins, fats, carbohydrates. These are the main nutrients derived from food, which are used to maintain the viability of tissues, their renewal, energy production for physiological activity and regulation of metabolism. The need for them is tested throughout life, and each substance performs certain functions.
Nutrient absorption only occurs.after their splitting, in pure form, they are not digested. Split enzymes seep through the walls of the digestive tract, entering the bloodstream. Proteins, fats and carbohydrates provide the body with fuel in the form of calories. Water, minerals, vitamins perform the functions of building and consumables, which is equally important.
This universal solvent is involved in almost all vital processes of the body:
The lack of water inevitably leads to dysfunction of the internal organs, an increase in adipose tissue. Brain cells are the first to start experiencing a shortage of water.
Minerals can be divided into twogroups: macro - and microelements. A sufficient number of them in the body is responsible for the strength of the musculoskeletal system, water and acid-base balance, promotes the union of proteins with lipids, strengthens the nervous system, etc. . The lack of any mineral in the body inhibits the activity of other minerals.
Nutrient cells such as vitamins,play a very important role for human health, because their lack leads to disruption of metabolic processes in the body and reduced immunity. This aspect is so important that people leading an active lifestyle, it is recommended to additionally take vitamin complexes. In its pure form, there are no vitamins in nature: each of them exists in a complex biological complex, which, in fact, helps the body to use them.
Protein is essential for growth and tissue repair.In addition, nutrients are used by the body in the production of hormones, enzymes and antibodies and the normal implementation of chemical reactions.
We consume proteins from meat, poultry, fish,cereals and legumes, milk, nuts and eggs. They contain amino acids, restore the expended energy and provide plastic processes in the tissues. An increased amount of protein foods is recommended for children and pregnant women.
Essential nutrients, fats, are usedthe human body for maximum absorption of vitamins, energy production and protection against colds. There are three types of fats: saturated, monounsaturated and polyunsaturated.
Dairy products, red meat, coconut oiland some other foods contain high levels of saturated fat; peanuts and olives are rich in monounsaturated fats; soybean and vegetable oils (sesame, corn, etc.) are champions in polyunsaturated fats.
The supply of nutrients in this category ensures the plasticity of cells, restores the compounds necessary for energy production and renewal of the organism as a whole.
Simple and complex carbohydrates (monosaccharides andpolysaccharides, respectively) - in large quantities found in vegetables, fruits, whole grains, nuts, etc. These nutrients are used by the body, primarily for the production of vital energy. They are involved in the synthesis of cells and are closely related to fats, which allows them to interchange one another. A powerful source of carbohydrate is starch.
Useful for intestinal microfloraindigestible fiber plays the role of a "panicle", cleansing it from toxins and toxins. It is a coarse vegetable fiber, which are complex carbohydrates. Foods rich in fiber improves the gastrointestinal tract and cardiovascular system, increases resistance to various diseases.
All nutrients are used by the body in a special way, although the main functions can be divided into three types.
For a healthy diet, it is important to respect the ratio of all nutrients and do not forget about the right combination of different foods.
Nutrients in foods are contained in different quantities, which is why food in the diet should be varied.
So, fruits are rich in sugars, vitamins and water;sweet desserts are quickly digested and, with moderate consumption, are a good source of energy. Vegetables should be regularly eaten, because with a minimum of the energy component in them, the content of vitamins and minerals responsible for metabolism is quite high.
Root crops and cereals are used by the body as a powerful source of energy, with a large number of complex carbohydrates.
Meat, fish and eggs - a storehouse of "building material" of protein cells, and in milk and dairy products a lot of fats, proteins, as well as calcium and other valuable trace elements.
In the calculation of the energy value of foodproducts use heat transfer unit - calories (kcal), which corresponds to the thermal energy expended to raise the temperature of 1 liter of distilled water from 14.5 ° C to 15 ° C. Virtually all the necessary nutrients are involved in the development of thermal energy for biochemical reactions of metabolism, the implementation of the motor function of muscles and maintain normal body temperature. It is the processing (digestion) of proteins, fats and carbohydrates that releases a certain amount of energy.
Nutrient content of cellsnecessary for the implementation of metabolism. Protein nonstop breaks down and is synthesized by the digestive system. But how do nutrients change during processing?
Animal and vegetable food has allkinds of elements necessary for an organism. But by themselves, meat, milk, or, for example, bread, are not digested by cells. Only preliminary preparation guarantees absorption of useful substances. Proteins, fats and carbohydrates are broken down by the digestive organs into simpler particles, of which they are composed and which are then used in metabolic processes.
Proteins are made up of amino acids, to which theysplit in the digestive tract. Fat is a complex compound of fatty acid with glycerol in the ratio of 3: 1 in one molecule. Acids are different, so they are obtained from different in composition of fats.
Fiber, starch and other complex carbohydratesconsist of monosaccharides, all known representative of which is glucose. These substances look like a chain of 6 carbon atoms, with oxygen and hydrogen atoms attached to the “side” according to the scheme: there are 2 hydrogen atoms and 1 oxygen atom per carbon atom. As if the water molecule H₂O stuck to it, whence came the name of this group of compounds - carbohydrates.
Thus, if water, vitamins and mineralsubstances can be used by the body in its usual form, which is contained in the products, then the proteins during digestion are first broken down to amino acids, fats to glycerol and fatty acids, and carbohydrates to monosaccharides.
The digestion cycle is mechanical.(grinding, mixing, etc.) and chemical processing of food (splitting into simpler components). These processes are performed under the action of enzymes of the digestive juices. Thus, in these organs, the work is carried out by muscle tissue and the endocrine glands, for the functioning of which all the same nutrients that we talked about are necessary.
