our body can produce all but nine. These nine aminoacids are termed “essential amino acids.” We must getthem from food, and we need all nine at one time so ourbody can use them effectively.Proteins, which promote tissue growth andrenewal, have long been recognized as the mainstructural unit of all living cells. Each gram (g) ofprotein yields 4 calories in the process of metabolism.Although proteins yield energy, they are an expensivesource. If sufficient carbohydrates are not supplied,the body will use protein for energy requirements.This protein may be obtained from muscle tissue,producing the “wasting effect” of long-term starvationand some diseases.A constant protein source is required in the dailydiet. The normal daily protein intake for adults shouldbe 0.8 gram per kilogram (g/kg) (2.2 lbs) of bodyweight, or 12 percent of the total caloric intake.Pregnant women require an additional 10 grams ofprotein a day over the normal daily intake.Proteins play an important role in recovering fromfractures, burns, and infections. They are alsoimportant in healing wounds and recovering fromsurgical procedures. In cases of recovery, proteinintake should be increased in accordance with theseverity of the condition, and carbohydrates and fatscan be added liberally. While proteins can supplyenergy, they are not a main source of energy likecarbohydrates and fat.Ideally, the patient should receive protein bymouth; however, it is sometimes necessary to meet theminimum requirements parenterally. Glucoseparenteral solution, given during an acute emergencyperiod, will prevent some loss of protein. Proteindeficiency may stunt growth, promote a secondaryanemia, or induce nutritional edema. Dietary sourcesof protein and the nine essential amino acids are milk,yogurt, eggs, meats, fish, cheese, poultry, peanutbutter, legumes, and nuts. Protein from plant sources isbest when combined with animal protein, such as milkplus peanut butter, or when legumes are combined withgrains, such as Navy beans plus rice.FATSThe chief functions of fats are to supply energy andtransport fat-soluble vitamins. Each gram of fat yields9 calories. Fats provide the most concentrated sourceof calories (and, therefore, energy) of all the foodnutrients. Fats are found in both the animal andvegetable kingdoms. Fatty acids and glycerol are theend products of the digestion of fats.Many fats act as carriers for the fat-solublevitamins A, D, E, and K. They also act both as apadding for vital organs, particularly the kidneys, andas subcutaneous tissue to help conserve body heat. Fatis stored as adipose (fatty) tissue to form a reservesupply in time of need. Dietary fats delay gastricemptying and promote a feeling of fullness. Excesscalories from fats may produce obesity, the forerunnerof arteriosclerosis, hypertension, gallbladder disease,and diabetes. A diet high in fat, especially saturated fatand cholesterol, contributes to elevated bloodcholesterol levels in many people. Adults over the ageof 30 should have a serum cholesterol level of less than200 mg/dl. Health experts agree that less than 30percent of our total calories per day should come fromfat. Saturated fat intake should be no more than 10percent of the total calories.Reducing dietary fat is also a good way to limitcalories. Decreased fat intake results in fewer calorieswithout a reduction of most nutrients. Too little fat inthe diet may lead to being underweight, havinginsufficient padding for the vital organs, and loweredenergy. Butter, margarine, cream cheese, fatty meats,whole milk, olives, avocados, egg yolks, nuts,commercial bakery products, and vegetable oils are allsources of dietary fat.CARBOHYDRATESCarbohydrates (sugar and starches) are the mostefficient sources of energy and are known as the “fuelof life.” They are abundantly found in most plant foodsources. Complex carbohydrates (starches) are inbreads, cereals, pasta, rice, dry beans and peas, andother vegetables, such as potatoes and corn. Simplecarbohydrates are found in sugars, honey, syrup, jam,and many desserts. The new nutritional guidelinesestablished by the Food and Drug Administration(FDA) recommend that complex carbohydrates andnaturally occurring sugars (found primarily in fruit)make up approximately 50 percent of one’s totalcaloric intake. The FDA also recommends that refinedand processed sugars make up no more than 10 percentof the calories in one’s diet.Each gram of carbohydrate yields 4 calories in theprocess of its metabolism. Carbohydrates must bereduced to glucose before the body can use them.Carbohydrates are stored in the muscles to fuel theirmovement, and in the liver as glycogen, which is then9-2
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