According to Scrimshaw and Young(1978), the human body consist sofvarious body tissues such asbones, teeth, muscles sekelet, liver, muscle, heart, blood and brain. If it examined the body composition will consist of nutrients such asprotein, fat, carbohydrate, various minerals, and vitamins as well as the composition off oodstuffsin general. In order to survive, the body did save network by replacing worn or damaged, do activities, and growth before reaching adult hood. For the body to carry out the three functions required daily amount of nutrients obtained through food. Estimated there are 50 kinds of compounds and elements that must be obtained from foods with a certain amount each day.
Nutrition all state of a person is a picture of what is consumed in the longterm. Nutritional status can be either underweight or overweight. Levels of malnutrition can be mild (marginal), moderate or severe. Similarly, the state of nutrition can bemild, moderate, severe. (Karyadi & Muhilal, 1990:1). Food consumed by humans contain various elements . There are elements that are beneficial and some are not beneficial to human health . Various substances can be enzymes , nutrition , and toksit ( poison ) .
Nutrients are elements contained in the foods that provide benefits for human health . Each of these foods consumed contain different nutrients . Nutrients contained in these foods vary from one food to another . Such differences may be the type of nutrients contained in the food , and the amount of each nutrient . One particular type of nutrients likely / found in the type of food , but it could be possible that nutrients not found in other foodstuffs .For one type of specific nutrients , may be contained in many of the types of food , but there could be no food at all on others . In addition a certain amount of nutrients present in large numbers on one type of food , but can be found only in very small amounts in other foods . Therefore that the body is not one of lack of nutrients , so people should not be dependent on one type of food alone , but must consume foods that a lot of kind. Nutrients are grouped based on several things , namely by function , based on the amount needed by the body and by source.
1. Based function
Each nutrient has a specific function . Each of these nutrients can not stand alone in building and running the metabolic processes of the body . However, these nutrients have different functions.
- Nutrients as a source of energy As the energy source of nutrients beneficial to move your body and metabolic processes in the body . Nutrients are substances that belong to the function is to provide energy are carbohydrates , fats and proteins . Foodstuffs which serves as an energy source such as : rice , corn , taro is a source of carbohydrates ; margarine and butter are the sources of fat ; fish , meat , eggs and so is a source of protein . The third of these nutrients contribute energy to the body . Nutrients is a generator of energy that can be used for movement and physical activity and metabolic activity in the body . But the biggest contributor to the energy of the three elements of the nutrient is fat .
- Nutrients for growth and maintain body tissues. This has the function of nutrients sebgai forming cells in human tissue. If the lack of this nutrient to consume the human growth and development will be hampered . Besides these nutrients also serve to replace cells damaged body and maintaining organ function. Nutrients are included in this group are proteins , fats , minerals and vitamins . But nutrients have a dominant source in the growth process is protein .
- Nutrients as regulators / regulatory processes in the body metabolic processes in the body need for a balance settings. It required a number of nutrients to regulate the course of metabolism in the body. The body needs a balance , to the metabolic processes that occur in the body need to be properly managed. Nutrients that serve to regulate metabolic processes in the body are minerals , vitamins and protein water . But whose main function is partially regulators minerals and vitamins .
2. Based Sources
Based on the nutrient source is divided into two , namely vegetable and animal.
3. Based on the number of
Based on the amount of nutrients needed by the body divided into two , namely:
- Macro nutrients. Macro nutrients are nutrients needed in large quantities with units of grams Groups of nutrients including macro nutrients are carbohydrates , fats and proteins.
- Micronutrients. Micronutrients are nutrients that the body needs in small amounts or a slight but present in food . Groups of nutrients including micronutrients are minerals and vitamins . Micronutrients using units of mg for most minerals and vitamins . (Sediaoetama. 1999)
Carbohydrates may be classified as monosaccharides, disaccharides, or polysaccharides
depending on the number of monomer (sugar) units they contain. They constitute a large
part of foods such as rice, noodles, bread, and other grain-based products. Monosaccharides,
disaccharides, and polysaccharides contain one, two, and three or more sugar units.
Polysaccharides are often referred to as complex carbohydrates because they are typically
long, multiple branched chains of sugar units. Traditionally, simple carbohydrates were
believed to be absorbed quickly, and therefore to raise blood-glucose levels more rapidly
than complex carbohydrates. This, however, is not accurate. Some simple carbohydrates
(e.g. fructose) follow different metabolic pathways (e.g. fructolysis) which result in only a
partial catabolism to glucose, while many complex carbohydrates may be digested at
essentially the same rate as simple carbohydrates. Glucose stimulates the production of
insulin through food entering the bloodstream, which is grasped by the beta cells in the
pancreas.
b. Fat
A molecule of fat typically consists of several fatty acids (containing long chains of carbon
and hydrogen atoms), bonded to a glycerol. They are typically found as triglycerides (three
fatty acids attached to one glycerol backbone). Fats may be classified as saturated or
unsaturated depending on the detailed structure of the fatty acids involved. Saturated fats
have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas
unsaturated fats have some of these carbon atoms double-bonded, so their molecules have
relatively fewer hydrogen atoms than a saturated fatty acid of the same length. Unsaturated
fats may be further classified as monounsaturated (one double-bond) or polyunsaturated
(many double-bonds). Furthermore, depending on the location of the double-bond in the
fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids.
Trans fats are a type of unsaturated fat with trans-isomer bonds; these are rare in nature and
in foods from natural sources; they are typically created in an industrial process called
(partial) hydrogenation. There are nine kilocalories in each gram of fat. Fatty acids such as
conjugated linoleic acid, catalpic acid, eleostearic acid and punicic acid, in addition to
providing energy, represent potent immune modulatory molecules. Saturated fats (typically
from animal sources) have been a staple in many world cultures for millennia. Unsaturated
fats (e. g., vegetable oil) are considered healthier, while trans fats are to be avoided.
Saturated and some trans fats are typically solid at room temperature (such as butter or lard),
while unsaturated fats are typically liquids (such as olive oil or flaxseed oil). Trans fats are
very rare in nature, and have been shown to be highly detrimental to human health, but have
properties useful in the food processing industry, such as rancidity resistance.\
c. Protein
Proteins are chains of amino acids found in most nutritional foods.Proteins are structural
materials in much of the animal body (e.g. muscles, skin, and hair). They also form the
enzymes that control chemical reactions throughout the body. Each protein molecule is
composed of amino acids, which are characterized by inclusion of nitrogen and sometimes.
The body requires amino acids to produce new proteins and to replace damaged proteins. As
there is no protein or amino acid storage provision, amino acids must be present in the diet.
Excess amino acids are discarded, typically in the urine. For all animals, some amino acids
are essential (an animal cannot produce them internally) and some are non-essential (the
animal can produce them from other nitrogen-containing compounds). About twenty amino
acids are found in the human body, and about ten of these are essential and, therefore, must be
included in the diet. A diet that contains adequate amounts of amino acids (especially those
that are essential) is particularly important in some situations: during early development and
maturation, pregnancy, lactation, or injury (a burn, for instance). A complete protein source
contains all the essential amino acids; an incomplete protein source lacks one or more of the
essential amino acids. It is possible to combine two incomplete protein sources (e.g. rice and
beans) to make a complete protein source, and characteristic combinations are the basis of
distinct cultural cooking traditions. However, complementary sources of protein don't need to
be eaten at the same meal to be used together by the body. Sources of dietary protein include
meats, tofu and other soy-products, eggs, legumes, and dairy products such as milk and
cheese. Excess amino acids from protein can be converted into glucose and used for fuel
through a process called gluconeogenesis. The amino acids remaining after such conversion
are discarded.
d. Minerals
Dietary minerals are the chemical elements required by living organisms, other than the four
elements carbon, hydrogen, nitrogen, and oxygen that are present in nearly all organic
molecules. The term "mineral" is archaic, since the intent is to describe simply the less
common elements in the diet. Some are heavier than the four just mentioned, including several
metals, which often occur as ions in the body. Some dietitians recommend that these be
supplied from foods in which they occur naturally, or at least as complex compounds, or
sometimes even from natural inorganic sources (such as calcium carbonate from ground oyster
shells). Some minerals are absorbed much more readily in the ionic forms found in such
sources. On the other hand, minerals are often artificially added to the diet as supplements; the
most famous is likely iodine in iodized salt which prevents goiter.
e. Vitamins
As with the minerals discussed above, some vitamins are recognized as essential nutrients,
necessary in the diet for good health. (Vitamin D is the exception: it can be synthesized in the
skin, in the presence of UVB radiation.) Certain vitamin-like compounds that are
recommended in the diet, such as carnitine, are thought useful for survival and health, but
these are not "essential" dietary nutrients because the human body has some capacity to
produce them from other compounds. Moreover, thousands of different phytochemicals have
recently been discovered in food (particularly in fresh vegetables), which may have desirable
properties including antioxidant activity (see below); however, experimental demonstration
has been suggestive but inconclusive. Other essential nutrients that are not classified as
vitamins include essential amino acids (see above), choline, essential fatty acids (see above),
and the minerals discussed in the preceding section. Vitamin deficiencies may result in disease
conditions, including goitre, scurvy, osteoporosis, impaired immune system, disorders of cell
metabolism, certain forms of cancer, symptoms of premature aging, and poor psychological
health (including eating disorders), among many others. Excess levels of some vitamins are
also dangerous to health (notably vitamin A), and for at least one vitamin, B6, toxicity begins
at levels not far above the required amount. Deficient or excess levels of minerals can also
have serious health consequences.
f. Water
Water is excreted from the body in multiple forms; including urine and feces, sweating, and by
water vapour in the exhaled breath. Therefore it is necessary to adequately rehydrate to replace
lost fluids. Early recommendations for the quantity of water required for maintenance of good
health suggested that 6–8 glasses of water daily is the minimum to maintain proper hydration.
However the notion that a person should consume eight glasses of water For those who have
healthy kidneys, it is somewhat difficult to drink too much water, but it is dangerous to drink
too little. While overhydration is much less common than dehydration, it is also possible to
drink far more water than necessary which can result in water intoxication, a serious and
potentially fatal condition. In particular, large amounts of de-ionized water are dangerous.
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