Roles of nutrients
Carbohydrates play an important role in serving the body with the needed energy for muscle building and providing fuel for the functioning of the nervous system. Additionally, they prevent the body from making use of proteins to generate energy (Walker 380). Proteins include several molecules in the body cells whose main function is to support the body pertaining to movement. Some proteins protect the body against harmful substances that interfere with the normal functioning of the cells (Calle 379). Lipids play a role in the absorption and transfer of fat-soluble vitamins, such as vitamins A and D. Lipids are charged with the main role of maintaining cell membranes, particularly cushioning important body organs. Vitamins prevent tube birth defects, as well as DNA and RNA synthesis. They also play a role in the growth of the nervous system. Minerals maintain and build bones and teeth, as well as form blood cells. Water maintains blood volume in the body. It also maintains the body temperature.
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Number of calories
Carbohydrates should be four per gram of every nutrient. Additionally, proteins ought to be five while lipids should be nine. Five is the recommended figure for vitamins whereas minerals should be one. Water should be ten and two would be the preferred figure for fiber.
Fat-soluble and water-soluble fats
Fat-soluble vitamins are a variety that is not lost even if they are cooked. They include vitamins A, D, E, and K. Water-soluble vitamins include those that can never be stored in the body meaning that they must be replaced each day. They include vitamins C and B-complex.
Percent of Ideal Intake
Carbohydrates should be twenty-five while proteins should be fifteen. Fats should be taken in small quantities implying that nine percent would be the preferred figure.
Saturate and Unsaturated Fats
Saturated and unsaturated fats differ in a number of ways. While saturated fats have a single bond, unsaturated fats have at least one double bond. Saturated fats should not be consumed in quantities that exceed ten percent, but unsaturated fats can be consumed up to thirty percent.
Differences between LDL and HDL Cholesterol
LDL cholesterol is considered awful since it dumps its fats on the stockade of the arteries. Additionally, it is easily oxidized hence damaging the walls of the arteries. On the other hand, HDL cholesterol does not allow the cholesterol it contains to get attached to the walls of the arteries. Cholesterol carried in HDL is usually in solution form.
Role of Fiber and Water
Fiber is very important to the health of an individual implying that it should be consumed in large quantities to facilitate the growth of cells. A woman is advised to take at least twenty-five grams each day while a man should consume more, probably thirty-eight.
Food Guide Pyramid Recommendation
The pyramid suggests that an individual ought to utilize at least 2000 calories each day. Fruit groups should be served four times a day while vegetables ought to be served five times. Grains are simply served once while meat and beans are to be served once as well. Oils should be consumed in small quantities, probably six teaspoons.
Nutrient density is described as the ratio of nutrient substances to the total energy that the body consumes. An individual is advised to consume food rich in carbohydrates, proteins, and fats.
A complete protein should contain the essential amino acids, which are critical in providing the much-needed dietary nutrients. An example includes trptophan and theronine (Sacks 860).
Difference between macro-mineral and micro-mineral
Macronutrients are often needed in large quantities in the animal body, which includes calcium and magnesium. On the other hand, micro minerals are trace minerals that are needed in low quantities, including chromium and cobalt.
Calle, Fernandez. “Revisiting dietary cholesterol recommendations: does the evidence support a limit of 300 mg/d?” Current Atherosclerosis Reports, 12.6 (2010): 377–383. Print.
Sacks, Bray. “Comparison of weight-loss diets with different compositions of fat, protein, and carbohydrates”. N. Engl. J. Med, 360.9 (2009): 859–873. Print.
Walker, Remy. “Diets for cardiovascular disease prevention: what is the evidence?” Am Fam Physician, 79.7 (2009): 571–588. Print.