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During pregnancy the mother must increase energy intake. During

lactation, energy intake is also increased. A steady balanced diet is

essential, in the right quantities, throughout life, to maintain healthy growth

and development. The first part of this two part article looks at the

background to nutrition and the digestive process. Part two will conclude

with the role of diet from pre-conception to old age.

Even before pregnancy, diet plays an essential role in preparing the female

body for a normal and healthy birth. Vitamin D deficiency could cause

pelvic deformation, where normal delivery of child would be difficult.

Vitamin B12 deficiency could cause infertility and a history of dieting would

deplete any nutrient reserves in the body, giving rise to infertility and

reduction of nutrients for the foetus.
A diet consists of nutrients. Nutrients are classed as macro, required in

large quantities and micro, required in small quantities. Macro nutrients

include carbohydrates, proteins and lipids (fats). Micro nutrients include

vitamins and minerals. Another product essential for a diet is water. Water

is required in large quantities to aid metabolism, which occurs in an

aqueous environment.
Bread, cereals and potatoes contain carbohydrates, non-starch

polysaccharides (nsp), water, vitamins and minerals.
It is important to have an appropriate amount in the diet for the following

reasons:
Carbohydrates provide energy, which is essential for all metabolic

processes within the body, including mechanical movement, respiration,

growth, repair, cell metabolism, DNA replication, vision, transport within the

body and maintaining homeostasis (constant internal body equilibrium such

as constant blood pressure, body temperature, breathing rate, pulse rate).
Glucose (broken down from carbohydrates) is also required for brain cells

and the central nervous system.
NSP's (fibre) are particularly important in a diet because they act as

roughage or bulk. The nsp's are not digestible and therefore pass straight

through the digestive system. However, because of the increase in the bulk

of food, it passes through the system more quickly than if nsp's were not

digested. NSP's ensure food is not left in contact with the gut lining for

prolonged periods of time, which could have serious health effects,



including cancer.
Meat, fish, pulses contain protein, water, minerals and vitamins, nsp's (in

pulses) and lipids.
Proteins exist in two states, fibrous and globular.
Fibrous proteins have a structural role, eg tendons, ligaments, hair, growth

and structure. Globular proteins function as enzymes which allows cell

metabolism to occur, help in our immune system by producing antibodies

to fight diseases and aid transport, both intra and extra cellular. They also

work as hormones, and for growth and repair of body tissues and in blood

clotting. Too much protein in our diet is removed as waste material; too

little protein in our diet could result in muscle wasting and such diseases as

marasmus and kwashiorkor.
Protein constitutes 12-18% of the body's mass.
Milk and dairy products contain protein, lipids, water, vitamins and

minerals.
Fat and sugar contain carbohydrates, water, lipids, minerals and vitamins.
Lipids are broken down into glycerol (a further source of glucose) and fatty

acid, including essential fatty acids.
The essential fatty acids are components of the body's cells, especially in

the formation of cell membranes. Lack of fatty acids can affect blood

pressure, blood clotting and homeostasis. Excess fat, however, can be

stored in the body in adipose tissues and possibly result in obesity and

related health problems. Although, much obesity is the result of certain

gene deficiency, which will be discussed in more detail in a further article.
Dave is an authority on Nutrition, Health and Fitness. He has been training Food Safety, Health and Safety and Professional Trainer courses for the past 20 years.

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