What is the regulating function used for?
REGULATING FUNCTION - SPECIAL RESPONSIBLE: fibers (from vegetables, fruit, whole grains and legumes). They are used to regulate the motility of the intestine and the absorption of certain nutritional principles.
* Plastic function: they provide the cellular material to develop the organism during growth to maintain it and replace that consumed during adulthood. * Protective function: provide protective and resistance substances.
The regulatory function is carried out by proteins (hormones), minerals, vitamins and water. These nutrients participate in various ways in regulating the functioning of organs. The protective function is performed by some types of proteins (antibodies) and vitamins.
Foods or foods provide the substances (nutrients) essential to provide the human body with the energy it needs and the elements necessary for the construction and renewal of tissues, as well as substances that strengthen the defense mechanisms and ensure functioning processes ...
1) provide energy material for the production of heat, work and other forms of energy (energy function); 2) provide plastic material for tissue growth and repair (plastic function); 3) supplying "regulatory" material of biological processes (regulatory or protective function).
Carbohydrates. Carbohydrates are the primary fuel of the human machine. Their main task is the production of energy, which is essential for the vital processes of the organism.
These nutrients perform four main functions: plastic function which consists in providing the material for the construction of cells and tissues and to repair or replace damaged ones.
Digestion, which consists of breaking down food into these simple elements, begins in the stomach, after passing through the mouth and esophagus; from here it continues into the small intestine, where both water and electrolytes, as well as nutrients and vitamins are absorbed.
Excess ingested fats accumulate in the tissues. Foods that contain fats are: OIL, BUTTER, MARGARINE, SALAMI, DRIED FRUITS. They are organic substances that perform an important REGULATORY FUNCTION. They are needed by our body in small quantities and must be taken with the diet.
Mineral salts are inorganic nutrients, they are simple chemical elements such as IRON, CALCIUM, CHLORINE, MAGNESIUM, PHOSPHORUS, POTASSIUM. They have no energy function and therefore we cannot obtain calories from mineral salts. ... They also have a REGULATING function such as CHLORINE and SODIUM.
PROTEINS build, maintain and repair tissues. They therefore have a PLASTIC function; CARBOHYDRATES and FATS provide calories and energy to carry out the functions of the organism.
The three functions of nutrition: energy, structure, protection - LifeGate.
Spinach. Potatoes. Legumes. Fruits such as bananas, plums, and avocados.
GROUP 1: MEAT, FISH, EGGS
Meat, fish and eggs are considered plastic foods because they provide high biological quality proteins and essential amino acids essential for cell growth and renewal.
This function is performed by lipids and carbohydrates. The regulatory function brings the essential elements to the biochemical reactions that take place in the organism, fundamental for life. This function is performed by vitamins, mineral salts and water.
They are found mainly in foods: • of animal origin, such as meat, fish, eggs, milk and cheeses; • of vegetable origin, such as beans, peas, lentils and other legumes.
How nutrients are classified
These substances can be classified into two large groups: macronutrients and micronutrients. The former, also called essential nutrients, are divided into proteins, carbohydrates and fats. The second class includes vitamins and mineral salts.
The monosaccharides formed during the digestive process and those introduced with the diet are absorbed at the level of the intestinal villi; they then pass into the blood which, through the portal vein, carries them to the liver.
They can be classified into soluble and insoluble; those with the greatest benefits are the soluble ones, while the insoluble ones can also show some undesirable effects (eg bloating and flatulence). We find fiber in fruit, vegetables, cereals, legumes and oil seeds.
These substances constitute food and are therefore defined as nutritional principles or food principles: carbohydrates, fats, proteins, vitamins, mineral salts and water. Their knowledge is the basis of a good nutrition education.
- The proteins.
- The fats.
- And minerals.
- The vitamin.
- The phytochemicals.
- The fiber.
Macronutrients are carbohydrates, lipids and proteins. The first two represent the main sources of energy for the body: that is, they perform an energy function, allowing the various systems and apparatuses to have the "fuel" necessary to carry out all their functions.
Lipids have a structural function (cell membranes, myelin, hydrolipidic film). They also possess metabolic functions (cholesterol is a precursor of various molecules; AGEs are precursors of eicosanoids).
Simple carbohydrates (or carbohydrates), commonly called sugars, include: monosaccharides, with a very simple chemical structure, such as glucose, fructose and galactose.
Where do we find them? Simple carbohydrates are present in all food products with a sweet taste: sucrose and its derivatives (honey, jam, sugar, chocolate, cakes, candies, sugary drinks ...), fruit, vegetables and dairy products ( except cheeses).