TRAINING

MODULE

British Biologicals
The Protein People

Dr.Roopa.S
Nutritionist

Nutrition

Nutrition
Nutrition:
It is the science that deals with
digestion, absorption metabolism
of food, i.e., the utilization of food
in the body.
(Nutrition; An integrated approach1984 3rd
ed)

Digestion: Breaking down of complex food

into simple substances.
Absorption: Transfer of simple digested
food into the blood stream.
Metabolism: Chemical reactions which
break down complex food into simple
substances & release energy.

Nutrition
Food is utilized in the body in three ways
It is oxidized by the bodys cells to produce energy.
It is incorporated into new cells & tissues to promote growth.
It is used to repair & replace damaged body tissues.
Optimum nutrition:
It is eating the right amount of nutrients on a proper schedule to
achieve the
Best performance
The longest possible lifetime in good health
Avoidance of accidents & infectious diseases

Nutrition
Balanced diet
diet

Eating right amount of food to supply energy

or For maintaining body cells, tissues,
Organs for supporting normal growth &
Development

Unbalanced

Eating too much of one

other nutrient so that the
nutrients are not eaten in
required amount.

Nutrition
Malnutrition

Under nutrition
Inadequate intake of food
Or body is not able to
Utilize food properly
Because of disease condition

Over nutrition
Over intake of food relative to
what is required for normal
growth & development

Homeostasis

Homeostasis
It is the maintenance of a constant balanced environment in the
body. It is very important because when it falls it causes diseases
&
sometime death.
Body cells work best if they have the correct
Temperature
Water levels
Glucose concentration
Receptor - Receives the information that something in the
environment is changing
Control center Receives & processes the information from the
Receptor
Effectors Responds to the commands of the control center by
opposing or enhancing the stimulus.

Body temperature
regulation
Mechanism
to cool the body down
Vasodilation

Blood carries most of the heat energy around the body.

When body gets hot the capillaries underneath the skin gets filled with
blood. This brings the blood closer to the skin so more heat can be lost.

Mechanism to warm up the body

Vasoconstriction
When body gets cold the capillaries underneath the skin gets constricted
& carries blood away from the skin so less heat can be lost.

Blood glucose
homeostasis
If there is too much glucose in the blood, insulin converts some of it to
glycogen.
If there is not enough glucose in the blood, Glucagon converts some
glycogen into glucose.
Glycogen

n
i
l
u
s
Glucagon
In

Glucose in blood

Water homeostasis
Kidney clean the waste products from blood & control how much
water is kept in the body. The waste products & water make up
urine
which is excreted via the ureter.
If there is too little water in the blood, then very
concentrated urine
will be produced (very little water in it).
If there is too much water in the blood, then dilute urine
will be
produced (lots of water in it).

Homeostasis
Homeostasis is governed by.
Adequate supply of nutrients.
Balance between nutrients.
Normal complement of enzyme systems.
Secretion of hormones that regulate metabolic rates.

Nutrition
RDA (Recommended dietary allowances) /RDI (reference daily
Recommendations
intake)/
RNI (reference nutrient intake)
RDA was established by Food & Nutrition board of (US) National
Academy of Sciences
In India RDA is regulated by ICMR (Indian Council of Medical
Research)

DRI (Dietary reference intake)

It was set up in 1997 to give more detailed guidance than the RDA
made with the collaboration between USA & Canada.
AI (Adequate intake), where no RDA has been established.
UL (Tolerable upper intake levels), to caution against excessive
intake of nutrients that can be harmful in large amounts.
DRV
(Daily reference value) is a suggested amount of a substance
that a 2000 Kcal diet should contain.

Nutrition
Recommendations
RDA
for elderly (51 years & older)
RDA for elderly is recommended by National Academy of Sciences,
Washington DC in 1989.
Middle adulthood : 40-59 years
Late adulthood : 60-70 years
Old age : > 80 years
RDA are not assigned to meet the nutrient requirements of
elderly
individuals with medical problems or at nutritional risk.
Elderly with nutritional risk require different requirements for
energy,
protein, vitamins & minerals.

Energy
Energy requirement (ER): (World Health Organization, 1985)
ER of an individual is the
Energy intake from food which should balance the energy expenditure

In order to maintain a healthy body.

In order to maintain normal physical activity.

In order to have consistent long term good health.

In order to do economically necessary & socially desirable activities.

Energy requirement
Basal Metabolic Rate (BMR)- 60-70% of energy needed by the
body.
Energy used by the body at complete rest
It is energy used for activities like breathing, circulation,
regulation
of body temperature & synthesis of new tissues.

Breathing

Circulation

Energy Requirement
Regulatory thermogenesis:
Energy used in digesting, absorbing, storing &
disposing of ingested food. (5-10 % energy
needed by the body)
Energy used in response to stimulus & drugs.
(7% of energy)

Physical activity: (Rest of the energy needed

by
the body)
Energy used in household, occupational,
socially desirable & maintenance of
physical
fitness.

Energy
Unit of ER: Kcal (Kilo calorie)
1 Kcal= 1000 calorie.
Atwater factors- system for giving energy values to the food.
99% carbohydrate, 92% protein & 95% fat are normally
absorbed.
Atwater factors for energy of food
Carbohydrate - 4 Kcal per gm
Protein
- 4 Kcal per gm
Fat
- 9 Kcal per gm
Alcohol
- 7 Kcal per gm
Only carbohydrate, protein, organic acid, ethanol & fat contain
energy
Water, vitamins, minerals, antioxidants, caffeine & natural flavors
contain zero calories.

Energy Balance

Positive energy
Balance
(Fat deposition)

Negative
Energy
Balance
(Fat
Loss)

Nutrients
Nutrients are active chemical components of food which supplies
energy, regulate body processes & promote growth &
repair of
body tissue.

They are classified as

Macronutrient

Micronutrient

Water

Carbohydrate
Protein
Fat
Vitamins
Minerals

Carbohydrates
Sugars, Starches,
Fibers
Major food sources:
plants
Formed during
photosynthesis

Photo PhotoDisc

Simple carbohydrates
Monosaccharides: single sugar unit
Glucose
Found in fruits, vegetables & honey
Blood sugar used for energy
Fructose
Found in fruits, honey corn syrup
It is a source of energy
Galactose
Found as part of lactose in milk

Simple carbohydrate
Disaccharides: two linked sugar units
Sucrose: glucose + fructose
Table sugar made from sugar cane &
Sugar beet.
Lactose: glucose + galactose
Milk sugar found in milk & dairy products

Maltose: glucose + glucose

Found in germinating cereal grains
Product of starch breakdown

Complex carbohydrates
They are the chain of more than two sugar molecules
Oligosaccharides: chain of 3-10 sugar molecules
Fructooligosaccharide (FOS) is an oligosaccharide
It is found in banana & onion.
It promotes intestinal health by encouraging the growth of friendly
bacteria.
Polysaccharides: chain of 100s or 1000s of monosaccharide
units.
Starch:
Long chain of glucose units
Starch is found in grains, vegetables & legumes.
Glycogen:
Highly branched chains of glucose units
Glycogen in the bodys storage form of carbohydrate.

Complex carbohydrate
Dietary fiber: indigestible chain of monosaccharides
Obtained from plants & human beings lack the enzyme to digest it.
Dietary fiber is classified as soluble & insoluble fiber.
Type of fiber
Soluble fiber
Fermented by
Intestinal bacteria
(soluble in water)
Insoluble fiber
Not fermented
Intestinal bacteria
(insoluble in water)

Major food
sources
Fruits (apple, citrus)
oats, barley, legumes

Actions in body

slows gastric emptying

slows glucose absorption
lower blood cholesterol
level

Wheat bran, corn bran, Increases fecal bulk &

whole grain bread,
prevents constipation
cereals & vegetables

Dietary fiber
Soluble fiber
Soluble fiber
Food

Body
Intestinal bacteria
fermentation

Viscous gel

Absorbs water &

traps nutrients

Nutrients entrapped inside the gel passes slowly through the

intestinal wall
All the nutrients are absorbed slowly & this slows down the
gastric emptying of the nutrients
Soluble fiber benefits
Slow gastric emptying reduces post prandial blood glucose level
& controls diabetes.
Slow gastric emptying reduces fat & cholesterol absorption &
controls Hyperlipidemia and other cardiovascular diseases.

Carbohydrate digestion
Mouth :
CHO salivary amylase

maltose + polysaccharide

Stomach : salivary amylase is inactivated & no CHO digestion occurs here.

Small intestine:
Polysaccharide pancreatic amylase
Sucrose
Maltose
Lactose

Sucrase
maltase
lactase

disaccharide

Glucose + fructose
Glucose + Glucose
Glucose + Galactose

Glucose, galactose & fructose enters into the absorptive intestinal cells.
After absorption they are sent into the liver where galactose & fructose
are
converted into glucose & release into the blood stream.
Glucose is sent directly to organs that need energy or transformed into
glycogen for storage in the liver or muscles or it is converted to fat &
store
in adipose tissues.

Glycolysis
The molecular bond of food do not yield high amounts of energy
when broken down.
The energy contained in the food is released within cells & stored
in the form of ATP (Adenosine triphosphate).
CHO are metabolized & used to produce ATP through the process
of glycolysis.
Glycolysis break down glucose in the cells & produces molecules
of ATP.
Through glycolysis glucose is efficiently used in the production of
energy for the body.
Recommended CHO intake
CHO should contribute 55-60 % of total energy intake
10 % should be sugar & 30g/d fiber is recommended.

Lactose intolerance
It is the inability to metabolize lactose because of lack of enzyme
lactase in
the digestive system.
Undigested
Stomach cramp
lactose from
small intestine
colon

Colon
passes Bacteria
into
of lactose

Fermentation
& gas
metabolism
production

Bloating & flatulence

How to manage lactose intolerance

Avoidance of food containing lactose
substitution to maintain nutrient intake
Regulation of calcium intake
Use of enzyme substitutes
Foods which contain lactose
Diary products like milk, butter, yogurt, cheese, whey protein concentrate,
milk solids, potato chips, dried fruit.
Lactose free products
Soy milk, rice milk, oat milk

Celiac disease
Celiac disease is a digestive disease & people with celiac disease
cannot tolerate protein (gluten) in wheat.
When celiac disease individuals eat foods containing gluten, their
immune system responds by damaging intestinal Villi which interferes
with absorption of nutrients from food.

Symptoms of celiac disease

In children

In adults

Abdominal bloating & pain,

vomiting, constipation & weight
loss, diarrhea

Fatigue, bone & joint pain, arthritis,

bone loss & osteoporosis, depression &
anxiety

Only treatment for celiac disease is gluten free diet

In 2006 American Dietetic Association has updated the recommendations for
gluten free diet
Foods not to be allowed wheat, barley, rye, wheat maltodextrin
Foods to be allowed - legumes, soy, corn, rice, potato

Protein
Egg, milk, soybean
Major food sources
animal

Protein
Protein consists of one or more polypeptides
Can be compared with a chain of beads
polypeptide =
protein
Building unit is amino acids

Amino acids are linked together as di-, tri- peptide

Protein
Amino acids are folded in a 3-dimentional structure
Protein contains
C= carbon
H= Hydrogen
O=Oxygen
N=Nitrogen
N is the key element for building tissues
Simple protein: consists of only amino acids (globulin)
Complex protein: consists of amino acids & non protein
substances
(hemoglobin= Heme + globin)

Protein
Amino acids are of two types
Essential amino acids ( indispensable amino acids)
Cannot be synthesized by our body therefore it should be
supplied through food.
Branched chain amino acids ( BCAA)
These are the EAA which are not metabolized in liver but in
muscles
They are used by the muscles directly in liver diseases.
Non essential amino acids
They can be synthesized in the body.
Conditionally essential amino acids
They are non essential amino acids which become essential
during some particular conditions such as diseases.

Branched chain amino

acids

Leucine

Isoleucine

Valine

Their combination forms 1/3 rd of the skeletal muscle.

BCAA metabolism occurs in skeletal muscle & not in liver

BCAA rich foods

Protein sources

BCAA %

Whey protein isolate

26%

Milk protein

21%

Egg protein

20%

Muscle protein

18%

Soy protein isolate

18%

Wheat protein

15%

Animal protein Vs plant

protein
Animal protein
Sources: meat, poultry, fish, eggs, milk & dairy products
Almost same proportion of each essential amino acids as
human
Protein.
They are known as complete protein
Plant or vegetable protein
Sources: vegetables, legumes, plants, grains, nuts & seeds
They are deficient in one or more essential amino acids
They are known as incomplete protein

Protein digestion &

absorption
Stomach:

Stomach HCL denatures protein (Kills pathogens). Pepsin begins

protein digestion
Protein

Pepsin + HCL

large polypeptides (proteoses & peptones)

Small intestine
Proteoses & peptones trypsin & chymotrypsin small polypeptides +
free AA
Polypeptides carboxypeptidases lower peptides + free AA
small intestine wall
Peptides peptidases free amino acids
Free amino acids are absorbed by intestinal cells & enter into the
liver & metabolized by the liver or to be used for protein
synthesis in
the tissues.
Requirement for protein in human
10% energy requirement should come from protein.

Protein in the body

Proteins provide:
Amino acids for protein synthesis
Nitrogen atoms for nitrogen containing compounds
Energy when CHO & lipid reserves are not available
Body protein

Dietary protein
digestion

Amino acids

Hormones, enzymes,
Neurotransmitters,
Heme, amino alcohols

Glucose
Piruvate

Fatty acids

Carbon
skeleton

Acetyl Co A
Ketone

Citric
acid
cycle

ammonia

ATP

Urea

Functions of protein
Protein function

Importance

Example

Structural
element

Essential constituents of body cell &

muscles.

Myosin & actin

Immune system

Essential constituents of antibodies

which fight against diseases.

White blood
cells

Protection

Protect the body against

temperature, dehydration & attack
by predators.

Skin, hair &

nails

Enzymes

Catalyzes metabolic reactions of

body cells

Sucrase,
maltase

Hormones

Controls bodys metabolic functions. Thyroid

hormone

Hemoglobin

-carries oxygen from lungs to

tissues.
-Carries carbon dioxide from tissues
to
lungs

Red blood cell

Rhodopsin

Allows vision in poor or dim light

Retinal protein

Nitrogen balance
Obligatory nitrogen losses: Nitrogen loss from the body even when there is
no
protein is being consumed.
Nitrogen balance can be calculated as
Amount of nitrogen consumed- amount of nitrogen lost from the body
Zero nitrogen balance
Amount of protein or nitrogen consumed = amount of obligatory nitrogen loss
Negative nitrogen balance
Amount of protein or nitrogen consumed < amount of obligatory nitrogen loss
Positive nitrogen balance
Amount of protein or nitrogen consumed > amount of obligatory nitrogen loss
Zero nitrogen balance is maintained with greater inflow & outflow of nitrogen
Greater proportion of dietary protein being used as a source of energy
Positive nitrogen balance occurs in children, pregnant woman or
individuals recovering from illness or surgery, whose body require
extra
protein to build tissue.

Protein quality
Protein quality: It is the measure of the usefulness of dietary
protein for
growth & maintenance of tissues.
Biological value (BV): it measures the amount of nitrogen retained
from consumption of protein compared to the amount of nitrogen
consumed.
BV indicates both how digestible is the protein is & how available
the protein is for the use by the body
whole egg -100%,

Soy protein -74%,

whey protein -104%

Amino acid score (AAS): It measures EAA in a protein compared to

reference protein (egg protein 1.0).
AAS rates the protein on the most limiting amino acid found in the
protein under consideration
Soy protein 0.99,
Whey protein 1.14

Protein quality
Protein digestibility corrected amino acid score (PDCAAS):
It measures EAA in a protein compared to reference protein
The reference protein meets the EAA requirement of (2-5 year
children) humans with a PDCAAS of 1.0
It is a standard measure of protein quality ( Food & Agriculture
Organization )
Protein digestibility (PD) : it is the % of protein eaten that is
absorbed
in the body
PD
PDCAAS
Soy protein
95%
1.00
Whey protein
99%
1.00

Fat
Butter, cooking oil
Major food sources
Plant & animal

Fat (Lipids)
Fat :
It consist of fatty acid (chains of carbon & hydrogen atoms,
with a
carboxylic group at one end) bonded to a glycerol.
It is a major source of fuel energy for body
It aids in the absorption of fat-soluble vitamins
Classified as
Fat

Description

Food source

1. Saturated fat

No double bond

Coconut oil, butter,

meat

2. Unsaturated fat

Double bond

Nuts , vegetable oil

2.1 Monounsaturated fatty

acid

Single double bond

Olive oil , canola oil

2.2 Poly unsaturated fatty

acid
i. Omega-6 fatty acid
ii. Omega-3 fatty acid

Two or more double

bonds
Double bond at n-6
position
Double bond at n-3
position

Safflower oil , soybean

oil
Fish, flaxseed oil ,
walnut

Fat digestion
Stomach
Fat lingual lipase & gastric lipase fatty acid
(triacylglycerol)
Small intestine
Gall bladder secrete bile. Bile salts emulsify fat droplets so as to increase
their surface area.
Triacylglycerol pancreatic lipase 2 Fatty acid + monoglycerol
Cholesteryl ester Cholesteryl hydrolase cholesterol + fatty acid
Micelles of free fatty acid, monoglycerol, cholesterol & bile acids
approach the brush border membrane of the intestinal mucosa for
absorption.
In mucosal cells fatty acids & monoglycerides are recombined to form
triacylglycerol
Triacylglycerol + cholesterol + phospholipids + proteins form a lipoprotein
complex called chylomicrons.
Requirement of fat in human: fat intake < 35% of total energy intake
saturated fat < 15% of total energy intake

Lipid transport

Lipids are insoluble in water & still have to be transported around the
lipoproteins
body.
The insoluble lipids are transported in association with various
proteins as lipoproteins.
Types of lipoprotein
Class of lipoprotein

Main
source

Function

Chylomicrons (CM)

intestine

Transport dietary triacylglycerol from intestine to

tissues.

Very low density

lipoprotein (VLDL)

liver

Transport lipid made in the liver to peripheral

tissues.

Intermediate density
lipoprotein (IDL)

VLDL

Intermediate between VLDL & LDL

Low density lipoproteins

(LDL)

VLDL

Provides cholesterol for peripheral tissues

High density lipoproteins

(HDL)

Liver

Transport cholesterol to liver from peripheral tissues.

Donate CM & VLDL.

Exogenous pathway: transport dietary lipid absorbed from food to the

tissues.
Endogenous pathway: transports lipids synthesized in the liver to the
tissues.

Functions of Fat/lipid
Type of dietary
fat
Saturated fat

Functions
-Energy source, structural component of cell membrane
& associated with protein functions.

Mono
unsaturated fat
(MUFA)

-Energy source & structural component of nerve tissue &

myelin.

Poly unsaturated fatty acid (PUFA)

Omega-6 PUFA

-Linoleic acid is an essential fatty acid. It cant be

synthesized by the body & its deficiency causes growth
reductions.
-Important component of membrane structural lipids & cell
signaling pathways.

Omega-3 PUFA

-Alpha-linolenic acid is another essential fatty acid. its

deficiency causes neurological abnormalities & growth
reductions.
-Important component of brain & retina.
-Prevents heart disease.

Vitamins
Vitamin:
organic compound that cannot be
synthesized by the body in sufficient
quantities.
They are needed in small amounts for normal
metabolism, growth & maintenance of body
tissues.
Fat soluble vitamins (Vit A, D,E, K):
They dissolve in fat & absorbed from the small
intestine along with dietary fat.
They can be stored in liver or adipose tissue
Water soluble vitamins (Vit C & B complex):
They are absorbed in intestine , pass directly
to the blood & are carried to the tissues in
which they are utilized.
They cannot be stored in the body.

Fat soluble Vitamins

Vitamin

Functions

Sources

Vitamin A

Vision, growth, cell

differentiation & immunity

Liver, yellow vegetables

Vitamin D

Maintenance of calcium
concentration in the body

Sunlight, Vit D fortified

milk

Vitamin E

Antioxidant, prevent
propagation of free radicals

Nuts, plant oils, seeds

Vitamin K

Synthesis of blood clotting

factors & bone proteins

Green vegetables, liver

Water soluble vitamins

Vitamin

Functions

Sources

Vitamin C
(Ascorbic acid)

Maintaining blood vessels, bones,

teeth & act as antioxidant

Citrus fruit, dark green

vegetables

Vitamin B1
(Thiamine)

Helps release energy from food &

promotes normal appetite

Pork, liver, grains & legumes

Vitamin B2
( Riboflavin)

Helps release energy from food,

promotes good vision

Liver, milk, dark green

vegetables

Vitamin B3
(Niacin)

Energy production from food, aids

digestion

Liver, fish poultry, peanut

Vitamin B6
(Pyridoxine)

Protein metabolism & absorption,

utilization of fat

Pork, meat, whole grains &

cereals

Vitamin B9
(Folic acid)

Promote Red Blood Cell formation,

prevent birth defects

Liver, dark green leafy

vegetable

Vit B12
(Cobalamin)

Aids in building genetic material &

RBC, maintain nervous system

Animal food only like liver,

meats, egg

Vit B5
(Pantothenic acid)

Hormone formation & energy

production

Legumes, liver, kidney

Vit B7 (Biotin)

Fat synthesis & energy release from

CHO

Liver, egg, milk, fresh

vegetables

Minerals
They are the chemical elements other
Than carbon, hydrogen, nitrogen & oxygen
They are required in appropriate amount to
Maintain optimal health.
They play important role in nervous system
Functioning, in cellular reactions, water
Balance in body & structural & skeletal system.

Macrominerals : They are required by the body in larger amounts.

(ca, P, K, Na, Mg & Chloride)
Microminerals : They are required by the body in smaller amounts
(Zn, I, Cu, Mn, Se, Cr & Molybdenum)

Macro minerals
Minerals

Functions

Sources

Calcium (ca)

Bone development, blood clotting, neuromuscular

activity, activation of enzyme system

Milk, nuts, legumes,

shellfish, eggs

Phosphorus
(P)

Energy &phospholipids metabolism, bone & teeth

structure, involved in kidney & liver function

Beef, milk, chicken,

grains, yogurt

Sodium (Na)

Regulate extracellular electrolyte/ cation ratio &

osmotic homeostasis, transportation of nutrients
across cell membrane

Processed meat,
canned vegetable

Potassium (K)

Regular intracellular osmotic pressure, control

nerve impulse, heart rhythm & blood pressure

Vegetables, fruits,
milk, dates, prune

Magnesium
(Mg)

Bone structure, stabilizes intracellular structure,

hormone production, acts as coenzyme in protein
& nucleic acid synthesis

Whole grain, nuts,

seeds, milk, green
vegetables, sea food

Chloride

Keep proper balance of body fluids, essential

component of digestive juices

Lettuce, sea weeds,

olives, tomato

Micro minerals
Minerals

Functions

Sources

Zinc (Zn)

Co-enzyme in enzyme systems, associated

with cholesterol, protein & energy
metabolism, ,nucleic acid synthesis
essential for normal growth & immune
function

Meat, eggs, sea food,

spinach, soybeans,
sunflower seeds

Iron (Fe)

Oxygen transport in blood & muscles, helps

improve muscle function

Meat, soybean,
spinach,

Iodine (I)

Required for manufacture of thyroxine

which controls the metabolic rate of the
body

Iodized salt, sea fish,

yogurt

Copper
(Cu)

Co-enzyme for energy metabolism, antiinflammatory, helps in Fe absorption,

protects nerve myelin sheath

Liver, fish, soybean,

whole grains,
legumes

Micro minerals
Minerals

Functions

Sources

Manganese
(Mn)

Acts as co-enzyme, growth/ maintenance of

connective tissue, bone & cartilage, fatty acid
synthesis, phospholipids formation

Whole grain
cereals, leafy
vegetables, nuts

Selenium
(Se)

Key component of enzyme glucothione

peroxidase which protects tissue, stimulate
antibody production, activates RNA & DNA,
stimulate protein synthesis in liver

Seafood, whole
grains,
vegetables, garlic,
liver

Chromium
(Cr)

Essential part of glucose tolerance, stimulate

fatty acid & cholesterol synthesis

Meat products,
cheese, whole
grain, milk, eggs,
pepper

Molybdenu
m

Prevention of dental caries, cancer of

esophagus,

Whole grain,
wheat germ, nuts,
legumes, green
leafy vegetable

Water
Human body made up of
55-75% of water.
It forms the basis of blood,
Digestive juices, urine, sweat,
& is contained in lean muscle,
Fat & bones.

Water
As the body cant store water, everyday fresh supplies needed
to make up for losses from lungs, skin, urine and faeces.
The amount of water needed depends upon the individuals
condition, physical exercise, environmental temperature
,humidity, & the food eaten.
RDI of water for male-3.7 lt/day & for female-2.7 lt/day
including water contained in food, beverages & drinking water.
Food gives 0.5-1 lit of water, metabolism of nutrients gives
0.25-0.4 lit water.
Thus male require 2-3 lit of water / day & female require
1-2 lit of water / day of fluid to meet their RDI for water.

Role of water in human

body
S.no
Functions
1

Maintain health & integrity of cell in the body.

Keeps blood stream liquid enough viscous to flow through the

blood vessels.

Helps in eliminating the by products of the bodys metabolism.

Regulate body temperature though sweating.

Keeps mucous membrane moist such as lungs & mouth.

Lubricate & cushion joints.

Aids digestion & prevents constipation.

Acts as moisturizer to improve skin texture & appearance.

Carry nutrients & oxygen to cells.

10

Serve as shock absorber inside eye, spinal cord & amniotic

fluid.

CritiCare Division
products
Product name

Target group or condition

RenoPro

Chronic Kidney Disease Stage 1-4

RenoPro High
Protein

People on Dialysis Treatment

CardioPro

Post cardiac surgery/angioplasty

Promaxe

Cancer/Burns/Infection/post surgery

NutriZen

Accident/post surgery/Pressure
sores/Ulcer