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Dietary analysis - Essay Example

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Dietary analysis

2.1.2 Fats: fats consist of fatty acids which are made up of long carbon chains bonded together by glycerol. The most common type is three fatty acids bonded to one glycerol backbone and is refereed to as triglyceride. Fats may also be classified as saturated or unsaturated fats. The basis of this classification depends upon the structure of the fatty acid. The saturated fats have their carbon atoms bonded to hydrogen. Unsaturated fats on the other hand have less carbon atoms bonded to the hydrogen. Unsaturated fats are also refereed to as monounsaturated or polyunsaturated. Research indicates that unsaturated fats particularly the monounsaturated fats are best for human consumption. Dieticians also classify fats as essential and non-essential fatty acids. Non essential fatty acids are produced by the body while the essential fatty acids must be included in the diet. Essential fatty acids include omega-3 and omega-6.
2.1.3 Fiber: It is a form of carbohydrate which is absorbed by the body. It produces energy like ordinary carbohydrates but accounts for less energy due to their limited digestibility and absorption rate. Cellulose is the most common fiber. Fibers can be classified as soluble or insoluble fiber. Fiber reduces the risk of colon cancer and aids in digestion reducing diarrhea and constipation. Food containing fiber includes whole grain, fruits such as plums, figs and prunes; and vegetables.
2.1.4 Proteins: The body structure is made of proteins. Skin, muscles, hair and flesh within the human body are made of protein complex. Protein also forms a constituent of all enzymes that control chemical reactions in the body. The chemical reaction enables production of energy and conversion of various chemicals. The protein molecules are made up of amino acid molecules. The human body does require amino acids to ...Show more


Food and nutrition involves the provision to cells of the adequate materials necessary to support life. Research has shown that healthy eating alleviates most of the diseases. Most of the human beings diet is greatly influenced by palatability of foods. Lack of one given nutrient leads to diseases such as kwashiorkor, beriberi, rickets and scurvy, While too much of any given nutrient cause obesity, diabetes, metabolic syndrome and osteoporosis.
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