Abstract
In order to survive, the organism needs a series of substances that fulfill functions of an energetic regulatory nature, plastic or protective and balancing. They are subdivided into macro and micronutrients , on the basis of the quantity required by the organism. Glucides, protides and lipids belong to the first category, while vitamins and mineral salts to the second, with the addition of water , a fundamental element for every form of life. At the basis of proper nutrition is the choice of foodstuffs to which the optimal composition of these elements corresponds, in order to satisfy all of the organism’s needs and allow its proper functioning with time. Our organism elaborates numerous substances every day, even if requirements are differentiated per quantity. Furthermore, some substances must be introduced in diet since the organism is not able to synthesize them, and naturally, special attention will have to be given to these so as to avoid any form of shortage. In the present chapter, macro and micronutrients are analyzed briefly in order to pinpoint the optimal relationship of daily intake in the light of each single need. Finally, a brief examination of water and ethyl alcohol will be carried out.
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Notes
- 1.
Glucides are also called carbohydrates, or carbon hydrates, usually subdivided in simple or complex, sugars or saccharides, from the Latin " saccharum " meaning sugar, generally subdivided into mono or polysaccharides. All these names derive from the fact that the prime glucides pinpointed were sweet and tasty, which in actual fact belongs to the category of simple carbohydrates only.
- 2.
The term “sugar” is traditionally used to describe mono e disaccharides (FAO/WHO, 1998).
- 3.
For a detailed indication of the classification of fibers and the effects of the single units on the human organism, reference IOM (2001) e IOM 2002–2005.
- 4.
However, it is good to recall that in the energetic use of glucides, potentially dangerous metabolic byproducts are left, such as urea in the case of proteins, or chetonic bodies in the case of fats.
- 5.
In order to satisfy energy needs of the nervous system and erythrocytes, an adult subject needs between 10 and 140 g/die of glucose (Cahill et al. 1968).
- 6.
The elevated value is due to the fact that the energetic density of the glycogen-water pool and lean tissues is around 1 kcal/g seeing that every gram of glycogen or lean tissue binds 3 g of water.
- 7.
As far as cholesterol is concerned, in actual fact need is not scientifically proven in that the organism not only needs a small quantity, but it is able to produce it endogenously.
- 8.
It is necessary to state precisely that monounsaturated fatty acids and polyunsaturated are present in the form of cis and on completion of the fatty acid category, we also add trans, whose classification depends on the isomeric structure of the molecule.
- 9.
Protids are considered the first elements and owe their name to the fact that only with the synthesis of proteins do we have the birth of life on earth.
- 10.
It is opportune to recall that the various amino acids take on diverse roles according to the functions of the proteinic molecule from which they are made up, and therefore the evaluation of the biological functions of the single amino acid seems extremely complex.
- 11.
Amino acids present in the organism are a few hundred and they belong to the L configuration, but only 20 of these enter to form part of the proteinic constitution, at least by an aminic group (NH) and a carboxylic group (CO).
- 12.
Amino acids can be classified even from a functional point of view based on the polarity of radicale R linked to carbon α, and pinpoints many amino acids amongst which aliphatic, aromatic, hydroxy and carboxylic, or metabolic, on the basis of origin of its formation.
- 13.
Glucides, if taken in excess, form the glycogen chain, real reserve of energy, or rather, they are transformed into fats. The latter, if introduced with diet in higher quantities to one’s needs, are stored as adipose deposit, to be used when necessary.
- 14.
Proteins live on average 80 days, considered in their totality, but can live only 24 h, as in the case of intestinal epithelium cells, few days as plasma proteins, up to 100 days for haemoglobin, and also a few hundred days for muscle protein and collagen.
- 15.
To go from nitrogen to protein source, simply multiply N by factor 6.25 seeing that it makes up 16 % in bodily composition.
- 16.
Since 1989 the Protein Digestibility Corrected Amino Acid Score (PDCAAS) method for evaluating protein quality has been used widely. Recently, a new has been recommended for application in practice.
- 17.
Some proteins, such as keratin, are highly insoluble in water, and hence are resistant to digestion, while highly glycosylated proteins, such as the intestinal mucins, are resistant to attack by the proteolytic enzymes of the intestine.
- 18.
A few scholars have subdivided vitamins on the basis of their origin, into animal and vegetable, or rather, on the basis of the sensitivity to heat in thermolabile and thermoresistent. In actual fact, given the heterogenous structure and behaviour, the only classification accredited at International level and useful from a nutritional point of view, is that on the basis of solubility.
- 19.
Not all drinks are good substitutes for water. For example caffeine and alcohol act as diuretics, causing a loss of body fluids.
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Tarabella, A., Burchi, B. (2016). Nutrition Fundamentals. In: Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and Nutritional Information. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-23856-2_5
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