Personalized Nutrition: Meeting Diverse Nutrient Needs Across Life Stages

Different people need different amounts of nutrients for optimal health. Each person's nutrient needs are determined by factors such as sex, age, physical activity, and genetics. The Recommended Dietary Allowances (RDAs) currently address 22 specific categories, including boys, girls, men, and women from infancy through middle age.

Recent years have seen significant growth in knowledge about the nutrient needs of older adults. As people age, they may develop chronic diseases and take medications that impact their nutrient requirements. For example, older adults often need more calcium and vitamin D to maintain bone health, and vitamin B12 due to decreased absorption efficiency.

Gender also plays a crucial role in determining nutrient needs. Women of childbearing age have higher iron RDAs than men because they lose iron during menstruation. Pregnancy further increases nutritional demands due to hormonal changes and the needs of the developing fetus. Pregnant women require additional protein to support fetal development and protect against infections.

Men, particularly those who are sexually active, have higher zinc RDAs than women because they lose zinc through ejaculation. Zinc is crucial for immune function, wound healing, and DNA synthesis. Furthermore, gender affects body composition, influencing the RDAs for other nutrients such as proteins. For instance, men generally have more muscle mass than women, leading to higher protein requirements.

Physical activity levels significantly influence nutrient needs as well. A college-aged male soccer player will have higher nutritional requirements than a sedentary classmate. Athletes require more calories, protein, and micronutrients to support energy expenditure, muscle repair, and recovery.

As our understanding of nutrition evolves, recommendations will eventually extend to people older than 85. Tailoring nutrient intake to individual needs is essential for promoting optimal health across different life stages and lifestyles. This personalized approach to nutrition acknowledges the diverse factors that influence dietary requirements, ensuring that each person receives the right balance of nutrients to support their health and well-being.
Personalized Nutrition: Meeting Diverse Nutrient Needs Across Life Stages

Bread and it products

Bread is known as ‘the staff of life.’ It is one of the best sources of complex carbohydrate. Bread has been a staple food for thousands of years. Originally it was made from a variety of crushed grains such as rye and barley.

These were more likely savory biscuits than the bread products made today. Bread has played an essential role in Middle Eastern and European civilization since ancient times, both as a foodstuff and as a symbol.

For Christians, bread represents the body of Christ, and numerous expression in the English language reflect the importance accorded to bread – ‘to earn one’s daily bread,’ breadwinner,’ ‘to take the bread out of somebody mouth,’ and ‘to break bread.’

Bread now is the main products made from wheat. The range of breads available is vast. Most countries in the world produce some type of bread (e.g., pitta, chapattis, focaccia, parathas, rye, and sweetened breads).

The structure of the bread is supported by the coagulation of the proteins and the gelatinization of the complex carbohydrates. If this is not occur, all baked goods would collapse one they started to cool and the steam and carbon dioxide would dissipate.

White sliced is still very popular. Other breads sold include wheat-germ, malted wheat grain, soft grain white, bran enriched, and multigrain.

Bread is much less fattening than high-fat foods such as processed meats, cheese and fried foods. However, spreading butter, margarine or mayonnaise on a slice of bread doubles its calories.

Morning goods are small bread items traditionally baled in the morning after the ovens are cooled, but are now produced throughout the day. These include muffins, crumpets, rolls and scones.

At the beginning of the 20th century most bread was made and consumed at home. Today 20 000 independent bakers sell bread on a local basis. Large scale production at plant bakeries became possible as production methods and mechanical slicing and wrapping methods developed.

Plant bakeries now produce 78 percent of all bread consumed. The manufacture of bread products is one of the largest sectors of the food industry. The million large loaves of bread are consumed every day.
Bread and it products

Eating nutritious food

Like it or not, the way we eat is closely related to who we are or want to become. In effect, it is the personal and public presentation of self through food because, when it comes to personality, the uses of food are ubiquitous and often paradoxical, in the sense of being both inner and outer directed.

We need food for the basics of everyday life – to jump blood, move muscles, think thoughts. Foods also help you live well and live longer. By making the right choices, you can avoid some of the things we think of as the inevitable penalties of getting older.

Factors such as age, gender, genetic makeup, occupation, lifestyle, family, and cultural background affect our daily food choices.

We use food to project a desired image, forge relationships, express friendship, show creativity and display our feelings.

Food is also seen as an indicator of gender identify. Systematic marketing studies conducted in the 1950s and 60s by psychoanalyst Ernst Dichter showed that meats, potatoes and coffee were considered strongly masculine by consumers, whereas, rice, cake and tea were seen as feminine.

Making poor choices eating too much of the wrong kinds of food and too little of the right kinds or too much food altogether increases your chances of developing cancer, heart disease and diabetes.

A healthy diet teamed with regular exercise and not smoking can eliminate 80 percent of heart disease and the majority of cancer cases.

Foods that contain high levels of sugar and processed white flours are the bad carbs. These taste good and cause an addiction. These are what turns to sugar and then converts to fat in the body.

What make sense, is that you eat nutritious food regularly throughout the day in small amounts. This will help stabilize blood sugars and energy provides immediate useable energy.
Eating nutritious food 

Nutrition of rice

Rice is predominantly a carbohydrate, high energy food. It may be the major as aspect of a diet, or incorporated into the main dish, side dish, or dessert and is commonly used in the preparation of ready to eat breakfast cereals.

Rice is especially important to persons with wheat allergies and is commonly eaten as a first food by infants, as it offers the least cereal allergy.

Rice may be eaten as the whole grain, or polished shedding the bran. The nutritional value of rice with respect to vitamins is affected by the content so individual vitamins present and the amount removed or destroyed by milling or processing.

The once-prevalent deadly disease beriberi resulted from eating polished rice (thiamin removed in the milling process) as a staple food.

Today, most white rice is enriched with vitamins and minerals, to add back nutrients lost in milling.

Unpolished, whole rice is more subject to flavor deterioration and insect infestation than polished, white rice.

The protein content is about 7% which is not an appreciable amount. The protein level of rice is similar to those of potato and yam on a dry weight basis is the lowest among the cereals.

But since it is consumed in large quantities, rice supplies a good amount of protein. Rice also has the lowest dietary fiber content.

The primary place of origin of rice is Southeast Asia, where averages of more than 200 pounds per person a year are eaten.

China, India, Japan and Vietnam are some of the major rice consuming countries.
Nutrition of rice 

Manganese deficiency in human nutrition

The total amount of manganese in the adult human is approximately 15 mg. relatively high concentrations have been reported in the liver, pancreas, intestine and bone. The pancreas and liver have the highest concentration and about 25% is in the skeleton.

Manganese deficiency is rare, but it has been reported in cases of diabetes and pancreatic insufficiency and in protein-energy malnutrition states such as kwashiorkor.

Symptoms include impaired growth, skeletal abnormalities, depressed reproductive function and defects in lipid and carbohydrate metabolism.

In human, manganese deficiency generally does not develop unless the mineral is deliberately eliminated from the diet. It has been reported that prolonged manganese deficiency is associated with osteoporosis in man and that osteoporotic subjects have low serum manganese levels.

Other problems associated with manganese deficiency include the occurrence of ataxia, loss of equilibrium, cell ultrastructure abnormalities, compromised reproductive function and abnormal glucose tolerance.

Low serum manganese levels have been reported in some diabetic and epileptic children, and a negative manganese balance has been observed in children with pancreatic insufficiency.
Manganese deficiency in human nutrition 

Nutritional facts of rice

Rice may well be the most ancient of food grains, and next to wheat, it is the grain grown in largest quantity throughout the world today. It is a complex carbohydrate, which means that the sugars in it (in form of starch) are broken down slowly.

Rice, especially brown rice variety, also provides fiber and small amounts of zinc, iron and other nutrients. It has low in sodium and has no cholesterol or fat.

It may be the major as aspect of a diet, or incorporated into the man dish, side dish, or dessert and is commonly used in the preparation of ready to eat breakfast cereals.

Rice is good food for hypertensive. It is salt and cholesterol free, low energies, high in bulk and easy to prepare.

Rice is especially important to persons with wheat allergies and is commonly eaten as a first food by infants, as it offers the least cereal allergy.

It supplies 55 percent of man’s daily food requirements and one pound of rice has four times the food energy of the same weight of potatoes.

Rice provides about 335 calories per 100 gm of dry weight. The protein content is about 7 percent which is not an appreciable amount. Since it is consumed in large quantities, rice supplies a good amount of protein. 

Today, most white rice is enriched with vitamins and minerals, to add back nutrients lost in milling. However, this fortified rice not generally available in developing countries. In supermarket there are varieties of the grain itself including rice breakfast cereals rice flours, and even rice wine.
Nutritional facts of rice

The importance of fats in human body

Fat is the name given to a broad category of substances we get from our food or make in our bodies. It is an essential nutrient, which contributes approximately 30-45% of food energy in western diets.

In technical they are referred to as lipids. Fat along with proteins and carbohydrates, one of the three nutrients are used as energy sources by the body.

Energy is one of the principal nutritional requirements of man and fat is a principal source of the energy. Each grams of fat consumed supplies the body with 9 calories worth of energy.

Total fat: the sum of saturated, monounsaturated and polyunsaturated fats. Cholesterol is from another lipid family called sterols.

Intake of monounsaturated and polyunsaturated fats can help reduce blood cholesterol when substituted for saturated fats in the diet.

In chemistry, a compound formed from chemicals called fatty acids. These fats are greasy, solid materials found in animal tissues and in some plants.

For most part, human did not require fat sources in their diets because the body can synthesize most of the fatty acids it needs from other constituents, including carbohydrate and protein.

The brain needs saturated fats, polyunsaturated fat, cholesterol, and a number of other fats. Fats are also a component of cell membranes, vitamin D and sex hormones.

Some types of fats give cell membranes flexibility and help regulate the transfer of nutrients into and out of cells, while others serve as precursors to vitamin D and sex hormones, such as estrogen and testosterone. 

Most saturated fats come from animal products. Unsaturated fats are prominent in both animal and vegetable foods.

The importance of dietary fat is underscored by the fat that 35% of the weight gain of an infant in early is accounted for by fat. Most of the dietary fat is in the form of triglyceride formed by the three fatty acids esterified to a glycerol backbone.

The role of fat in the diet is both physiological and psychological. In its psychological aspect, it is important to appearance and taste of foods.
The importance of fats in human body

The nutrition of fruit juice

Fruit juice is a natural juice pressed out of a fruit and is unaltered in its composition during its preparation and preservation. It is important in human nutrition for beyond its use as a refreshing source of liquid. The juice can be part of a healthy diet.

Many fruits contain a variety of minor ingredients, particularly vitamins and minerals, as well as carbohydrates which are the predominant solid component.

Although fruit contains small amounts of protein and fat, these are not important ingredients of juices.

The more colorful the juice is or the darker its color, the more nutritious the juice. One example is pink grapefruit, which contains two chemicals that function as antioxidants and phytochemicals not found in regular grapefruit: lycopene and beta carotene.

Several components with antioxidant activity are found in fruit juices. These are including ascorbic acid, tocopherols (vitamin E), beta carotene and flavonoids.

Beta carotene has antioxidant activity that can quench the singlet oxygen that can induce precancerous cellular changes.

Cranberry juice products available commercially vary extensively, but 10-12 ounces of 27 percent cranberry juice per day is protective against urinary tract infections.

Cranberry juice conations the phytochemical polyphenol, which is believed to protect against heart disease and cancer.

Fruit juices are highly nutritive beverages and are rich in vitamins, minerals and other nutrients. Besides, they are delicious and have a universal appeal for their taste, aroma, flavor and color, when freshly expressed.
The nutrition of fruit juice

Definition and summary of fats

Fat has been loosely and interchangeably described as lipids. The descriptions were attempts to distinguish fat from other nutrients based on it solubility in nonpolar solvent.

Currently, fat refers to triglycerides in the United States but total lipids in the European Community.

Fats are comprised of fatty acids bound, in bundles of three, to glycerol. There are three major types of fats or fatty acid:
*Saturated
*Monounsaturated
*Polyunsaturated

Saturated fats are solid at room temperature and have no room for any additional hydrogen atoms. It is primarily found in animal foods.

Mono and polyunsaturated fats, which remain liquid at room temperature, have room for additional hydrogen atoms.

Fats contains mixtures of all three types of fatty acids; the balance of the mix determines whether the fat is generally saturated (hard) or polyunsaturated (soft).

Fats are insoluble in water and require special treatment for digestion and transport. In digestion, bile acids act as detergents to solubilize fats to aids digestion.

In transport, the fatty material is surrounded by a coat of protein plus phospholipid. The full particle is a lipoprotein.

The liver can convert carbohydrate to fat, which is exported from the liver as a lipoprotein.

Fats are an important energy source in human nutrition. Besides the high energy content, many fats and oils contain fatty acids that are essential to health and cannot be synthesized by the human body.

Certain polyunsaturated fatty acids are nutritionally essentially because:
1. They are the precursors of the vitality important regulators of metabolism, the prostaglandins
2. The body cannot make them from either carbohydrate or existing dietary fatty acids.

The fat content of foods can range from very low to very high in both vegetable and animal products. Fats are sometimes divided into visible and invisible fats.

In the United States, about 60 percent of total fat and oil consumed consists of invisible fats – that is, those contained in dairy products – eggs, meat, poultry, fish, fruits, vegetables and grain. The visible fats, including lard, butter, margarine, shortening and cooking oils, account for 40 percent of total fat intake.
Definition and summary of fats

What are nutrient compositions in cereal grains?

Cereal grains are major food and feed source. The top three stable food grains –rice, corn and wheat – represent over 50% of the human food source.

Nutrition composition of cereal grain may vary from one region or year to the next because of differences on plant genetics or environment.

In composition, grains are structurally similar as seen; however, they vary in their nutrient composition, containing varying amounts of carbohydrate, fat, protein, water, vitamins and minerals.

The nutritional value of the grains is determined by the nutrient amount and composition in the grains that accumulate during grain filling and by the bioavailability of micronutrients.

Carbohydrate 
The main nutrient component of cereal grains is carbohydrate which makes up 79-83% of the dry matter of grain.

Cereals contain small amounts of free sugars of the order of 1-2% although this will rise if the grain has been allowed to germinated, e.g. in the preparation of malted cereals.

It exists predominantly as starch, with fiber especially cellulose and hemicellulose, composing approximately 6% of the grain.

Lipid 
Lipids are relatively minor constituents in cereal grains. Lipid (fats and oil) makes up approximately 1-7% of a kernel, depending on the grain. For example, wheat rice, corn, rye and barley contain 1-2% lipid, oats contain 4-7%. The lipid is 72-85% unsaturated fatty acids, primarily, oleic acid and linoleic acid. 

Protein 
Protein composes 7-14% of the grain, depending on the grain. Cereals are low in the amino acids tryptophan and methionine, and although potential breeding may produce cereals higher in the amino acid lysine, it remains the limiting amino acid in cereals.

The protein is of low biological value and therefore, less efficient in supporting body needs.

Protein in cereal grains can be divided into two broad groups based on their biological functions: biologically active enzymes and biologically inactive storage proteins.

The storage proteins make up most (up to 80%) of the total proteins.

Vitamins 
Vitamins present in cereals are predominantly the B vitamins-thiamin (B1), riboflavin (B2) and niacin (B3). These vitamins may be lost in the milling process and so are added back through the process of enrichment. 

Whole grain products contain some fat soluble vitamins in the germ. When considered as a whole, cereals are naturally low in lipids therefore, they tend to be low in the fat soluble vitamin A, which is present as the precursor carotenoids and vitamin D, E and K.

Water 
Water is present in cereal grains at levels of 10-14% of the grain. Of course soaking and cooking add water to cereal grains, and the grain size expands as additional water is absorbed. If flour is high in protein content, it absorbs a lot of water compared to low protein flour.

Mineral 
Mineral are naturally present at higher levels in whole grains than in refined grains. Fortification of refined flour with added iron is common.

Zinc, calcium as well as vitamins also may be added at levels beyond not present in the original grain. 

Fiber 
Fiber content is determined by different analysis and includes crude fiber (CF) and total dietary fiber (TDF).

These two measurements are not correlated. Crude fiber is composed of cellulose and the non-carbohydrate lignin. TDF includes cellulose and lignin, plus hemicellulose, pectic substances, gums and mucilages.
What are nutrient compositions in cereal grains?

Nutrition of fruit juice

Fruit juice always played an important role in human nutrition. They are refreshing and sweet; accessible and affordable; more healthful than soft drinks; and provide energy, water and selected minerals and vitamins. Their caloric content is derived almost exclusively from simple sugars.

However, before the 20th century, drinking squeezed fruit juice was the privilege of a few.

Dr. Thomas B. Welch, a New Jersey dentist was the first to preserve grape juice with heat treatment in America in 1869, followed by Muller-Thurgan in Switzerland in 1896.

Thus began the production of preserved fruit juices, which was followed by a huge development in the 20th century.

Common juices include apple, carrot, cranberry, grapefruit, grape, mango, orange, pineapple, pomegranate, and tomato.

Juice blends such as cranberry-apple, and apple-grapefruit are increasingly popular for their taste and potential health-enhancing properties.

The role of vitamins and minerals in the human body was discovered at that time, which triggered substantial changes in eating habits. Vitamin C –enriched fruit drinks consumed with food may be useful to aid the absorption of iron from a meal.

Orange juice is high in antioxidant vitamins A and C and folic acid, which helps prevent neural tube defects during pregnancy.

Cranberry juice helps to keep the urinary tract healthy. Cranberry juice also contains the phytochemical polyphenol, which is believed to protect against heart disease and cancer. 
Nutrition of fruit juice

The nutrition of banana

Banana is a monocotyledon which belongs to Musaceae from Musa. It is one of the most famous fruits in the world. It has high yield, quick product, tastes good and crisp and rich nutrition.

One fresh banana supplies about – in particular 15% vitamins C, 20% B6 (pyridoxine), B2 (riboflavin), 16% dietary fiber and 11% potassium to help meet the Recommended Daily Intakes.

Potassium is a vital mineral for muscle development and also helps to regulate blood pressure.

Banana also is said to be very high in magnesium. Bananas contain a relatively higher starch content and digestible carbohydrate than any other fruit. The nutritional compositions of bananas differ with varieties.

The banana industry has been assiduous in promoting the use of the fruit for specific dietary needs, most notably by sportspeople such as tennis player and racing cyclists, who have an increased need for vitamins and minerals as well as for carbohydrates without associated fats.

Banana fruit is mainly starch (70% in dry matter), some of which is covered to sugars with ripening. Bananas also contain a high level of natural sugar, in both their fresh and dried form, which they release quickly into the blood stream. It is a popular carbohydrates snack among endurance athletes.

The banana industry has also pointed out that the unique combination of vitamins and sugars within bananas releases energy into the body over a long time, improving stamina and the powers of endurance and concentration.
The nutrition of banana

Magnesium in human body

Magnesium is the fourth most common cation in the human body. Magnesium is necessary for a large number of enzymatic actions relating to the basic protein-synthesizing mechanisms.

Magnesium absorption occurs throughout the small intestine, mainly in the distal jejunum and ileum.

A 70 kg human contains about 35 g magnesium (0.05% of body weight), of which approximately 55% to 50% is located in bone another 20% to 25% on soft tissues and 1% is found in extracellular fluid. Extracellular magnesium is broadly implicated in neuromuscular transmission and cardiovascular tone.

Soft tissue magnesium functions as a cofactor of many enzymes involved in energy metabolism, protein synthesis, RNA and DNA synthesis, and maintenance of the electrical potential of nervous tissues and cell membranes.

Magnesium has a relaxing effect on the central nervous system and tempers the action of the sympathetic nervous system.

A close interrelationship also exists between magnesium and potassium. Magnesium influences the balance between extracellular and intracellular potassium.

Poor magnesium status may be related to cardiovascular disease, renal disease, diabetes mellitus, toxemia of pregnancy, hypertension or post complication.

Many elderly individuals suffer from magnesium deficiency, which is reflected by constipation, muscle pain, weak bones and difficulty sleeping or relaxing.

The requirement for magnesium is considered to be about 18 to 33 mEq/day for young men and 15 to 28 mEq/day for women.
Magnesium in human body

Nutritional Processes: Gastrointestinal Tract

The gastrointestinal tract is a tube of variable diameter, approximately 15 feet long in living human adults.

It extends through the body from the mouth to the anus. Organs of the gastrointestinal tract include the mouth, esophagus, stomach, and small and large intestines. The accessory organs include salivary glands, liver and pancreas.

There are four main layers of the gastrointestinal tract:
*the mucosa
*the submucosa
*the muscularis externa
*the serosa, or adventitia

The gastrointestinal tract (GI) is bordered by a layer of epithelial cells (with glands) sitting on a lamina propria (or basement membrane), comprising the mucosa and adjacent to the submucosa. Submucosa contains blood vessels, lymphatic vessels and nerves.

Beneath the mucosa and submucosa are two layers of smooth muscle, lying in longitudinal and transverse directions, to allow contractions and peristalsis.

Within the stomach , but particularly in the small intestine, the surface area of the mucosa is greatly increased. The mucosa epithelium, which lines the lumen of the gastrointestinal tract is the surface that is contact with nutrients in the food eaten. The mucosal and submucosal layer is folded into microscopic villi on the surface of larger folds or ridges.

At the bases of the villi are the “crypts” where new epithelial cells are formed that migrate upward to the villi. These cells are sloughed off at a fairly rapid rate; the lifespan of villus cells in the small intestine is as little as 2 - 3 days (in man), that of colonic cells 3 – 8 days).

Exocrine and endocrine cells are found among the epithelial cells of the mucosa. The exocrine cells secrete a variety of substance, such as enzymes and juices, into the lumen of the gastrointestinal tract and the endocrine cells secrete various hormones into the blood.

Glandular cells are important in signaling the initiation and coordination of digestive processes, involving a large number of hormones neurotransmitters and paracrine factors. Mucous provided by “goblet” cells promotes lubrication within the lumen of the GI tract. In the small intestine, crypt cells are also the source of some digestive juices.

The epithelia cells of the mucosa have an apical (lumen –oriented) surface that is often additionally invaginated to form microvilli (or a brush border).

In the small intestine the brush border contains transporter and some digestive enzymes. Surface cells are held together by tight junctions near the apical (top) parts of the cells.

The outer layer do the gastrointestinal tract is called the serosa layer, or serosa. This layer is composed of visceral peritoneum, The visceral peritoneum is continuous with the parietal peritoneum lining the abdominal cavity.

Nutrients entering the blood or lymph for distribution to body tissues must first cross the brush border and ultimately the serosal surface of these cells to enter the intestinal fluid.

Transport across either or both of these surfaces may be independently and/or differentially controlled, depending upon the nutrient.

For there, capillaries and lymphatics take nutrients to the rest of the body. Nutrients not making it across the serosal membranes will remain with the mucosal cells until they are sloughed off, from whence they may be released by digestion and reabsorbed or lost with cell debris and bacteria in feces.

Once nutrients from the food have entered the blood stream, the circulating blood carried them throughout the body.

The feces eliminated by the intestinal tract are composed mainly of bacteria which have proliferated in the tract undigested of plant cell membranes which cannot be absorbed.

Although food residues are eliminated by the digestive system itself, the urinary system disposes of many other wastes or unneeded substance that enter the blood from gastrointestinal tract.
Nutritional Processes: Gastrointestinal Tract

Category of nutrients

The body is a complex system that has many nutritional demands. Nutrients are chemical substance present in food that are used by the body to sustain growth and health.

The average human body contains about 20 % of fat, 15% protein, much smaller amounts of carbohydrate (perhaps I %) and a large proportion of body mass consist of water.

Carbohydrates serve as the main source of energy for the body. The carbohydrate category includes simple sugars and complex carbohydrates such as starches and dietary fiber. Fiber is also a complex carbohydrate and is found in the walls of plant cells.

Human body also contains substantial amounts of the “major minerals,” from calcium and phosphorus down to sulfur and magnesium as well as trace quantities of most elements. In the context of nutrition, minerals consists of 15 element found in foods that perform functions in the body.

The protein category includes 20 amino acids the chemical units that serve as the ‘building blocks’ for protein. The body needs food with protein to build and rebuild its cell. Human skin, teeth and bones are all parts of human body that require protein.

Vitamins are also essential to the function of the body, Some vitamins are dissolved in body fat and are stored in the body.

The human diet reflects this compositional need, and consists of large quantities of water containing, proteinaceous, fatty, and carbohydrate foods, as well as others rich in the minerals.

Category of nutrients 

Wheat grass juice nutritional value

Wheatgrass is a variety of grass that comes from the shoots of the wheat berry. The ultimate value from the humble wheat grain is obtained from sprouted wheat and wheatgrass shoots that are pressed into a juice, termed wheatgrass juice.

Wheatgrass juice is quickly becoming one of the most popular supplements used by health conscious people.

Wheatgrass rich source of vitamin A, C, B12, fiber, chlorophyll (over 70%) amino acid including lysine, leucine, tryptophan, phenylalanine, threonine, valine and leucine.

Wheatgrass also an excellent vegetarian source of protein, laetrile (an anti-cancer compound) and mucopolysaccharides.

When wheatgrass juice is dried, some of its nutrient value increase by a factor of twenty or more due to the absence of water.

This small amount of green juice will supply nearly as much vitamins and minerals as food the average person eats each day.

It is a compete food containing practically all the major vitamins and minerals.

The nutrients from wheat grass juice are more easily absorbed into the bloodstream than the nutrients of other fibrous vegetables.

According to experts, just two ounces of wheatgrass juice is equivalent to the nutrition provided by four pounds of organic green vegetable.

Wheatgrass juice’s high enzyme content helps dissolve tumor. It is the fastest way to eliminate internal waste and proved an optimum nutritional environment.

Wheat grass juice contains over 70 percent chlorophyll. Because it is absorbed into the body stream almost immediately, the juice can be a potent blood cleanser in the body.

It will help rebuild digestive enzymes that have been destroyed by antigens created through pollution and cooked foods.
Wheat grass juice nutritional value

Vitamin in Food

Vitamins are minor components of foods that play an essential role in human nutrition.

They are food substances contained in all living organisms and as such are absolutely necessary for proper growth and maintenance of health.

Many vitamins are unstable under certain condition of processing and storage and their levels in processed foods, therefore may be considerably reduced.

Synthetic vitamins are used extensively to compensate for these losses and to restore levels in foods. The vitamins are usually divided into two main groups, the water soluble and the fat soluble vitamins.

The occurrence of the vitamins in the various food groups is related to their water or fat solubility.

All vitamins found in liver and eggs are fat soluble, and those that are in fruits and vegetables are water soluble.

Some vitamins function as part of a coenzyme, without which the enzyme would be ineffective as a biocatalyst.

As catalysts vitamins speed up the processes in all living cells, plant and animal.

Some vitamins occur in foods as provitamins - compound but can be changed by the body into vitamins.

Lack of vitamins has long been recognized to result in serious deficiency disease. It can occur not only as a consequence of insufficient supply of vitamins by food intake, but an be caused by disturbances in resorption, by stress and by disease.

Almost all foods contain some vitamins and all the food groups contain foods that are good sources of a variety of vitamins. The sources of vitamins in significant amounts by food groups have been listed below:

*Meats, poultry, fish and beans provide thiamin, riboflavin, niacin, pyridoxine, pantothenic acid, biotin and vitamin B12.

*Milk contains both fat and water soluble vitamins. Milk and milk products provide vitamins A and D, riboflavin, pyridoxine and vitamin B12.

*Bread and cereals provide thiamin, riboflavin, niacin, pyridoxine, folate, pantothenic acid and biotin.

*Fruits and vegetables provide vitamins A and K. ascorbic acid, riboflavin and folate.

*Fat and oil provide vitamins A and E.

There are 13 vitamins in all, you need every single one of them, no exceptions.

No one food is a good source of all vitamins and as such a variety of foods should be consumed.

Some foods are very high in selected vitamins whereas some contain precursors or substances at serve as building blocks for many the vitamin in the body.
Vitamin in Food

Nutritional value of instant hot cereal

On cold mornings, a hot cereal breakfast is a such a better option than a cold cereal version. It helps get the rest of the body going after the brain cells have started working.

It definitely people gets started in a better frame of mind. It is an excellent way to start the day.

Hot cereals are usually made from unrefined grains – most notably oats and wheat. Many hot cereals aren’t fortified with vitamins and minerals and so contain only the nutrients found in the grain itself.

These include fiber, B vitamins, vitamin E, iron, zinc, calcium, selenium and magnesium.

Hot cereals made from whole grains are excellent.

Hot cereal can make a healthy breakfast, but the one claiming to contain fruit may offer little actual fruit, with more fruit flavoring and artificial colors.

Many people do not eat hot cereal because they think it’s too time consuming to make. If have microwave it should take no longer thon three to four minutes start to finish.

Hot cereals are often among the breakfast menu items at sit-down restaurants, cafeterias, and hotels. Oat meal, the most common of the hot cereal, is a healthy choice.
Nutritional value of instant hot cereal

Functions of electrolytes in human body

Each electrolyte has special functions in the body. Although some electrolytes play larger roles than others, all are necessary for the functions and maintenance of homeostasis and health.

Sodium, potassium and chloride are major electrolytes of the body. As electrolytes these minerals serve specific functions. The acid-base balance of body fluids depends on regulated distribution of these minerals, protein and electrolytes.

Electrolytes help regulate fluid balance; the distribution of water throughout the body depend on the concentration of electrolytes and other solutes.

Water moves by osmosis in response to differences in concentration.

So, for example, of the concentration of sodium in the blood increases, water will move into the blood from intracellular and other extracellular species to equalize the concentration of sodium and other dissolved substances.

Calcium and bicarbonate are two major electrolytes found in extracellular fluid. Calcium is the major cation involved in the structure and function of bones and teeth.

Its needed to:
*Stabilize the cell membrane and reduce its permeability to sodium
*Transmit nerve impulses
*Contract muscles
*Coagulate blood
*Form bone and teeth

Bicarbonate plays a vital role in acid-base balance. It’s base produced by the kidneys that acts as a central buffering agent in the blood.
Functions of electrolytes in human body