Functions of carbohydrates,vitamisn,fats,minerals,protein,h2O Essay

Functions of carbohydrates,vitamisn,fats,minerals,protein,h2O - Essay Example nly used; it is normally obtained as a result of digestion of such disaccharides (double sugars) as a source of cane sugar, maltose from cereal grains or from polysaccharides The glucose level of the blood is stabilized by storage of surplus amounts of glycogen (body starch), and their subsequent reconversion and release at a later time when blood levels again become low. Fructose and galactose are two other simple sugars that may be utilized directly for energy production; Carbohydrates contain three elements: carbon, oxygen and nitrogen; their relatively high oxygen content enables them to oxidize cleanly, yielding only carbondioxide and waste product, thus making them a very efficient energy source. Although caloric needs may also be met by fats and proteins, a minimum amount of carbohydrates is essential for safe metabolism of fats. Fats reduced to 25% or less, is the minimum amount which is needed for good health. One of its most valuable functions is the transport of the fat soluble vitamins A and D which are essential to life itself. A moderate amount of fat in one’s diet can increase and maintain the feeling of satiety or satisfaction following a meal because it slows the rate at which food is moved out of the stomach. The relatively high carbon and hydrogen content of fat makes it highly concentrated source of fuel, a dietary feature that is sometimes useful during cold weather when caloric needs are high. A moderate amount of stored fat is also useful as a means of insulation against cold and as a protection for certain vital organs such as kidneys. Proteins contain nitrogen and sulphur, in addition to carbon, hydrogen and oxygen as in carbohydrates and fats. Their molecular structure is quite complex and consists of numerous smaller components termed amino acids. Although the body can synthesize many of the 23 amino acids that are known to exists, 8 of these essential components cannot be synthesized and must be obtained from one’s diet.