Nutrition and Human Health

This assignment delves into the significance of nutrition for optimal human health. It examines various natural sources that provide essential nutrients required for bodily functions, growth, and overall well-being. The document highlights the importance of a balanced diet and addresses controversial aspects related to nutrition in the UK market, such as childhood obesity.

Human health and
nutrition

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1 ...........................................................................................................................................3
1.1 Difference between micronutrients and macro-nutrients......................................................3
1.2 Sources of nutrients...............................................................................................................3
1.3 Functions of nutrients in human body...................................................................................4
1.4 Compare the nutritional content of food and diets................................................................4
TASK 2 ...........................................................................................................................................4
2.1 Explain digestion, absorption, metabolic and assimilation processes...................................4
2.2 Method of uses of nutrients after digestion in body..............................................................6
2.3 Factors which affects nutritional processes in body.............................................................6
TASK 3 ...........................................................................................................................................6
3.1 Compare RDAs, RDIs and DRVs in nutrition requirements................................................6
3.2 Legislation and EU regulation related to health and nutrition..............................................6
3.3 Lifestyle and health factor affecting food choice of individual............................................7
3.4 Use of nutritional labelling with reference to legal requirements.........................................7
TASK 4 ...........................................................................................................................................7
4.1 Relationship between health and diet....................................................................................7
4.2 Factors affecting incidences of diet related disease..............................................................7
4.3 Nutritional research related to weight management and optimal nutrition...........................7
4.4 Heath and diet topics which are currently controversial.......................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................8

INTRODUCTION
Nutrition is the scientific approach to explain the essential nutrients and its sources to
maintain the proper growth of human body. It contributes in spending healthy life by proper
growth, reproduction and prevention of body form diseases (Alvarez-Suarez and et.al., 2010).
This includes digestion, absorption, assimilation and excretion of food items for growth of body.
In this report various aspects related to human health and nutrition is discussed.
TASK 1
1.1 Difference between micronutrients and macro-nutrients
Macro-nutrients Micro-nutrients
These nutrients are requires in large amount. Micronutrients required in smaller quantity
Proteins, fat, fibres, carbohydrates are
categorised under macro-nutrients.
Antioxidants, Vitamins and certain minerals
are examples of under micro-nutrients.
They are the source of energy in human body. Helps in body growth and disease prevention.
Non toxic if intake is in slightly higher amount. Toxic in nature if intake is in higher amount.
1.2 Sources of nutrients
NUTERIENTS SOURCES
Macro-nutrients
Carbohydrates Breads, Rice Corn, Potatoes.
Proteins Pork, Chicken, Beef.
Fats Dairy products like Butter, Cheese, Milk.
Water Watermelon, Beverages.
Micro-nutrients
Vitamins:
Vitamin-A
Vitamin-D
Vitamin-E
Cod liver oil, Green vegetables.
Sunlight and Animal origin foods.
Vegetables, Egg yolk.

Vitamin-K Milk and green vegetables.
Minerals
Iron
Calcium
Phosphorus
Iodine
Liver, Meat and leafy vegetables.
Milk, Eggs and Dairy product, Fish.
Vegetables.
Cod liver oil, Sea foods.
1.3 Functions of nutrients in human body
Nutrients Functions
Carbohydrates Primary source of energy to brain and central
nervous system
Proteins Helps in protein synthesis, repair body cells
Fats Storage of energy.
Water Hydrates brain cells, Eliminates Toxins,
Regulates body temperature.
Vitamin-A Vision and epithelium development and
Immunity.
Iodine Helps in synthesis of Thyroid hormone.
1.4 Compare the nutritional content of food and diets
Food Calories Protein Carbohydrates Fats
Beef 219 57 0 43
Pork 209 58 0 42
Salmon 312 34 0 18
Watermelon 24.3 0.5(g) 5.5(g) 0.3(g)
Apricot 39.6 1.2(g) 9.2(g) 0.3(g)
Radish 11.6 0.3(g) 2.1(g) 0.3(g)

TASK 2
2.1 Explain digestion, absorption, metabolic and assimilation processes
Digestion: The digestion is process of breakdown of larger molecules into smaller ones
in order to facilitates absorption and metabolism of the nutrients (Floud and et.al., 2011).
Digestion is carried out in the alimentary canal with helps of accessory organ and glands like
salivary gland, pancreas, liver etc. The breakdown of the nutrients are as follows:
 Carbohydrates are converted into disaccharides i.e. maltose, sucrose and lactose and then
this disaccharides are converted into monosaccharides like fructose, glucose and
galactose.
 Proteins are converted into peptides and then in amino acids with helps of pancreatic
juice and enzymes.
 The fats are digested in the elementary canal with help of the bile juice into smaller
molecules fatty acids and glycerol.
Absorption is the process by the digested molecules are taken up by the cells from the
alimentary canal. Sites for the absorption of the nutrient is small intestine. Some of the drugs are
also absorbs in mouth and stomach also. The carbohydrates are absorbed in the form of glucose
and galactose. While the proteins are absorbed in the form peptides an amino acids (Your
Digestive System. 2005-2017). These are transported in cell with helps of sodium-co-
transportation along with glucose and through facilitate diffusion also. The fat are absorbed with
helps of bile juice forming fat micelles on the surface of small intestines microvilli cells.
Metabolism: Metabolism is the chemical process which involves breakdown of nutrient,
assimilation and storage. Metabolism is carried out in the liver mainly but some of the skeletal
tissue. The metabolism has two types of chemical reactions catabolism (divides the molecule in
smaller one) and anabolism (assimilate the smaller molecules in larger).The enzymes used in the
metabolism of the food area as follows:
Molecules Enzymes Production site Site of release End product of
digestion
Carbohydrates
(Starch)
Pancreatic
amylase
Pancreas Duodenum (small
intestine)
Disaachraides
Sucrose
Sucrose, lactose, Maltase, Lactase Small intestine Small intestine Glucose,

Molecules Enzymes Production site Site of release End product of
digestion
Maltose Galactose,
Fructose
Proteins Pepsin,
Trypsin,
Peptidase
Gastric gland,
Pancreas,
Small intestine
Stomach
Small intestine
Small intestine
Amino acids,
peptides
Fats Lipase Pancreas Small intestine Glycerol and fatty
acids
Assimilation is the process of the utilization of the food material by the body cells. The
assimilation forces is takes place in the liver, muscles and skeletal tissue (Hariri and et.al., 2011).
Glucose is assimilated in the from of glycogen with help of glycolysis process and stored in liver
cells. Liver cells convert proteins amino acids into proteins again and deamination takes place in
liver cells in order to eliminate nitrogenous waste from the food.
2.2 Method of uses of nutrients after digestion in body
The digested nutrients are utilize by cells of body in order to metabolise the requires
reactions for survival. Glucose is the only source of energy for the brain cells and its proper
functioning. Proteins are the building blocks of the cells. The assimilation of amino acids takes
place in liver after its digestion and absorption (Hatfield, Berry and Gladyshev 2011). The fats
are stored in the body for storage of energy ion other form and fulfil future need of the energy.
2.3 Factors which affects nutritional processes in body
 Temperature is another factor which affects digestion,. The chemical digestion increase
with increase in temperature to limit after that it starts decreasing.
 Ph less than 7 creates acidic medium and may inactivates some of the digestive enzymes.
Salivary amylase inactive in acidic medium (Markowitz and et.al., 2013).
 Hormones like Gastrin, and Cholecystokinin affects the digestion and absorption of
peptides and fats to large extent.

TASK 3
3.1 Compare RDAs, RDIs and DRVs in nutrition requirements
Recommended daily Amount (RDAs): This is recommended amount of nutrient per head
that is utilised by the person in group.
Recommended Daily Intake (RDIs): The sufficient amount of nutrient that has to intake
by a healthy person in population.
Dietary Referenced Values (DRVs): It is collective term to explain overall figures and
requirements of the nutrition. This provides guidelines to Higher intake and defines average
requirements of nutrition in distributed population (Mertz, 2012).
3.2 Legislation and EU regulation related to health and nutrition
The government of UK and EU legislation has developed various provisions related to
health and nutrition like Nutrition claims and health claims. Food Standards Agency (FSA) is
having responsibility to regulate legislation 0pf health and nutrition claims. First guidance
related to health claims was introduced by FSA in 2008.
3.3 Lifestyle and health factor affecting food choice of individual
The lifestyle and health factor influence the choice of food like the higher income will
enable to make purchase the costly fruits and healthy food to an individual. Dietary patterns of
the individual also affects the choice of food (Office of Public Health and Human Services
Department eds., 2015). The person suffering form cholesterol problem will not prefer the oily
and fatty food generally.
3.4 Use of nutritional labelling with reference to legal requirements
With relation to the provision of food information to consumer is introduced By EU
regulation in 2014. This obligate the companies to nutritional labelling to products. The
nutritional labelling should contain information of allergens (soy, nuts), origin information like
fresh meat, calories, carbohydrate and proteins composition in food, substitute products and
preservatives.

TASK 4
4.1 Relationship between health and diet
Food is essential the requirements of living beings. This is the source of energy in body.
All the nutrient should be intake by the person n order to decrease mineral and vitamin Factors
affecting incidences of diet related disease deficiencies for better healthy (Monteiro and et.al.,
2010). The diet is the plan of Nutritional intake that is required for and healthy body of human.
This decrease the chances of health problem.
4.2 Factors affecting incidences of diet related disease
The chronic disease like diabetes, obesity, cancer can be prevented through planning your
diets and healthy habits talking care of nutritional values of particular food items. Hunger and
malnutrition are the other incidences that affect the diet related diseases. This leads to mental or
physical disability (Rayman, 2012).
4.3 Nutritional research related to weight management and optimal nutrition
It is researched that nutrition plays very important role in weight management and
optimum nutrition in order to decease problems related to overweight and obesity. Apple and
banana, green tea and other food items contributes in the nutritional values of food and healthy
life.
4.4 Heath and diet topics which are currently controversial
The peanut butter, soup packets and their nutritional benefits in healthy life are the major
topic for the controversial in UK market (Prasad, 2013). The childhood obesity is another health
related controversial subject to resolve through dietary plans and nutritional guidelines.
CONCLUSION
It can be concluded from this report that nutrition is very important for proper functioning
of body cells for human body growth. Their is different natural sources available that are good
source of nutrition required by the human body.

REFERENCES
Books and Journal
Alvarez-Suarez, and et. al., 2010. Contribution of honey in nutrition and human health: a review.
Mediterranean Journal of Nutrition and Metabolism. 3(1). pp.15-23.
Floud, R., and et. al., 2011. The changing body: Health, nutrition, and human development in the
western world since 1700. Cambridge University Press.
Hariri, S., and et. al., 2011. Prevalence of genital human papillomavirus among females in the
United States, the National Health and Nutrition Examination Survey, 2003–2006.
Journal of Infectious Diseases. 204(4). pp.566-573.
Hatfield, D.L., Berry, M.J. and Gladyshev, V.N. eds., 2011. Selenium: its molecular biology and
role in human health. Springer Science & Business Media.
Markowitz, L.E., and et. al., 2013. Reduction in human papillomavirus (HPV) prevalence among
young women following HPV vaccine introduction in the United States, National
Health and Nutrition Examination Surveys, 2003–2010. Journal of Infectious Diseases,
p.jit192.
Mertz, W., 2012. Trace elements in human and animal nutrition (Vol. 2). Elsevier.
Monteiro, C.A., and et. al., 2010. Increasing consumption of ultra-processed foods and likely
impact on human health: evidence from Brazil. Public health nutrition. 14(1). pp.5-13.
Office of Public Health and Human Services Department eds., 2015. Health, United States, 2013,
with special feature on prescription drugs. Government Printing Office.
Prasad, A.S. ed., 2013. Essential and toxic element: trace elements in human health and disease.
Elsevier.
Rayman, M.P., 2012. Selenium and human health. The Lancet, 379(9822), pp.1256-1268.
Online
Your Digestive System. 2017. [Online]. Available through: <http://www.webmd.com/heartburn-
gerd/your-digestive-system#1>. (Accessed on 31th May 2017).