The Effects of Food on the Body

The Effects of Food on the Body

Do we eat to live or live to eat? Are we what we eat? Sitting down to a mouth watering breakfast of sizzling smoked Canadian bacon, extra cheesy omelet, garnished with crisp green lettuce leaves and red juicy tomatoes accompanied by warm toasted bread and a tall glass of refreshing apple juice does not only affect our senses but our body as well. Understanding the relationship between food and the body is a fascinating part of science known as Nutrition. Food is any nutritious substance, usually of plant or animal origin, that people eat or drink in order to sustain life (Mosby's Medical Dictionary). Our diet, which consists of the foods we habitually eat, plays a vital role in our well being (Oxford Dictionaries). In light of this fact, the nutritional value of our diet either has a healthy or unhealthy impact on the body. The nutrients found in our diets  are  essential  for  the  development  and  maintenance  of  biological  functions  that  are necessary for sustaining life.

Nutrients are the fundamental elements or chemical substances that makeup the foods we eat and they are affected differently by the various biological processes in the body (Mosby's Medical Dictionary). Together, they give food theirs their distinct color, flavor and texture (Tull) There are six types of nutrients which are classified as: macronutrients, micronutrients and water. Macronutrients, as the term implies are large in size and are required in large quantities by the body to provide energy, growth, development and regulation metabolic functions. This group consists of protein, fat and carbohydrates. On the other hand, micronutrients are smaller in comparison and only a minute amount is required by the body to aid macronutrients in their various capacities. Micronutrients are made up of vitamins and minerals. Coherently, water is needed  to  hydrate the  body as  it  performs all  the  necessary tasks  required to  stay  active (Ogunjimi).

The general requirements for protein in the diet are: to provide the body with basic cellular development, regulate numerous chemical reactions and provide backup energy. Proteins are made up of carbon, hydrogen, oxygen and nitrogen atoms which are linked together to form amino acids (Radecki and Kim). There are over twenty different forms of amino acids. “Ten are indispensable (essential) for growth and repair in children [while] eight are indispensable for repair and maintenance in adults” (Tull). These “essential amino acids” are considered to be indispensable because the body is unable to synthesize or build them. The other amino acids are nonessential or dispensable because the body can adequately produce them (Laberge).

Approximately 17% of the total body weight comprises of protein. This is because the protoplasm of all living cells contains protein elements. In its cells building and maintenance capacity, proteins hold, protect and support various bodily structures such as the bones, muscles, tissues, organs skin and hair. As the body grows, especially in children, teenagers and pregnant women new cells are produced rapidly to facilitate the building of new muscles and tissues. As the body ages, the rate of producing, repairing and replacing cells decreases. However, all the cells are in constant need of maintenance as the body goes about its daily task (Radecki and Kim).

In order to regulate biological functions amino acids are needed for the formation of hormones, enzymes, antibodies, and other biological molecules like hemoglobin. Hormones are made up of amino acids and are responsible for sending chemical signals around the body to regulate functions and processes. Hormones are secreted into the bloodstream by various glands such as the thyroid, adrenal and pancreas. For example, the hormone insulin is made up of forty- eight amino acids and is secreted by the pancreas to lower blood glucose after meals. On the

other hand, hemoglobin is a bio-molecule protein that is responsible for transporting oxygen in the blood to the various organs in the body (Laberge).

Enzymes are  large proteins, responsible for  catalysis reactions during digestion and metabolism. According to The American Heritage Science Dictionary, metabolism involves all the chemical processes the body performs in order to produce the substances and energy it needs to remain alive. Metabolism is mainly brought about by two enzyme activities; catabolism and anabolism. During  catabolism, “organic  substances” are  broken  down  to  provide  heat  and energy. On the other hand, anabolism involves the use of simple molecules to build complex compounds such as proteins for growth and repair of cells. Both catabolic and anabolic reactions work together as the energy produced by catabolic activities is used to fuel anabolic activities (Radecki and Kim).

Foods from animal and some plant sources are the suppliers of protein in the diet. However, the amount of essential amino acids found in each food source determines its protein quality. High biological value or complete proteins contains sufficient amounts of indispensable amino acids while low biological value or incomplete proteins lack some essential amino acids. Foods  from  animal  sources  such  as  meat,  poultry, fish  and  dairy  are  complete protein  in comparison to foods from plant sources such as cereals, peas, beans, some nuts and a few vegetables. On the contrary, gelatin supplied by animal sources contains incomplete protein while  soya  beans  provided  by  plant  sources  provide  complete  protein.  A  combination  of complete and incomplete proteins in the diet will generate high biological value meal furnishing the body with the essential amino acids it requires to function at its best (Tull).

Many times fat is seen as a ‘villain’ in the diet. In spite of this somewhat misleading perception fat is an essential macronutrient (Ogunjimi). The term fat is used to generally describe both fats and oils although they physically vary. At room temperature fats are solid while oils are liquid (Tull). In nutrition fats are termed as lipids; a substance that is insoluble in water. Fats are made up of carbon, oxygen and hydrogen atoms that form glycerol and fatty acids. Fatty acids consist of carbon and hydrogen atoms joined together to form diverse lengths of hydrocarbon chains. When three fatty acids attach to a glycerol molecule they produce triglycerides which represent over 90% of fats in the body. The length of each fatty acid determines what role the fat plays in the body (Lycett).

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