Macronutrient

Essential macronutrients Essential micronutrients Beneficial Essentiality not demonstrated... 

E. J. Calabrese. Nutrition and Tnvironmental Health The Influence of Nutritional Status on Tollutant Toxicity and Carcinogenicity, Vol. 11, Minerals and Macronutrients, Wiey-lnterscience, New York, 1980. 

Calcium is a macronutrient essential for all organisms. Chlorine is a micronutrient essential for higher (ie, seed) plants but not considered essential for mammals. Above certain levels chloride is toxic to plants and animals, thus when considering calcium chloride, potentially large concentrations of calcium ion can be tolerated, but at these concentrations the chloride ion becomes toxic. 

Macronutrient An element required in large proportion by plants and other life forms for survival and growth. Macronutrients include Nitrogen (N), Potassium (K), and Phosphorous (P). 

The use of foods by organisms is termed nutrition. The ability of an organism to use a particular food material depends upon its chemical composition and upon the metabolic pathways available to the organism. In addition to essential fiber, food includes the macronutrients—protein, carbohydrate, and lipid—and the micronutrients—including vitamins and minerals. 

Pivello-Pompeia, V.R. Exportacao de macronutrients para atmosfera durante queimadas realizadas no campo cerrado de Emas. MS Thesis. Univ. Sao Paulo, 1984... 

The nutrient stress hypothesis can be tested by comparing diet-tissue A N values of animals on low versus normal and high protein diets. Our controlled diet experiments, although primarily designed to trace carbon from different dietary macronutrient fractions (proteins versus carbohydrates, fats and sugars) to animal tissues under different levels of nutrient stress (Ambrose and Norr 1993) may be suitable for testing this hypothesis because they contain diets with 5, 20 and 70% protein by weight. 

Rouch, C, Nicolaidis, S and Orosco, M (1999) Determination, using microdialysis, of hypothalamic serotonin variations in response to different macronutrients. Physiol. Behav. 65 653-657. 

Nutrients Macronutrients (%) Stabilized rice bran Water-soluble derivative of stabilized rice bran Water-insoluble derivative of stabilized rice bran... 

In critically ill patients, may give protein calories in excess of energy requirements in order for this macronutrient to be utilized for tissue repair and synthesis (controversial)... 

O Parenteral nutrition (PN), also called total parenteral nutrition (TPN), is the intravenous administration of fluids, macronutrients, electrolytes, vitamins, and trace elements for the purpose of weight maintenance or gain, to preserve or replete lean body mass and visceral proteins, and to support anabolism and nitrogen balance when the oral/enteral route is not feasible or adequate. 

PN should provide a balanced nutritional intake, including macronutrients, micronutrients, and fluid. Macronutrients, including amino acids, dextrose, and intravenous lipid emulsions, are important sources of structural and energy-yielding substrates. A balanced PN formulation includes 10% to 20% of total daily calories from amino acids, 50% to 60% of total daily calories from dextrose, and 20% to 30% of total daily calories from intravenous lipid emulsion. Micronutrients, including electrolytes, vitamins, and trace elements, are required to support essential biochemical reactions. Parenteral... 

PPN admixtures should be coinfused with intravenous lipid emulsion when using the 2-and-l PN because this may decrease the risk of phlebitis. Infectious and mechanical complications may be lower with PPN compared with central venous PN administration. However, because of the risk of phlebitis and osmolarity limit, PPN admixtures have low macronutrient concentrations and therefore require large fluid volumes to meet a patient s nutritional requirements. Given these limitations, every effort should be made to obtain central venous... 

The food, now in a liquid form known as chyme, passes through the pyloric sphincter into the duodenum, where stomach acid is neutralized. There is wide variation in lengths of the components of the small intestine (i.e., duodenum, jejunum, and ileum) between individuals (Table 98-1). Most absorption of digested carbohydrate and protein occurs within the jejunum. Most fat absorption occurs within the jejunum and ileum. In the small bowel, breakdown of macronutrients (i.e., carbohydrate, protein, and fat) occurs both within the lumen of the gut and at the intestinal mucosal membrane surface. The absorptive units on the intestinal mucosal membrane are infoldings known as... 

One of the major criteria for categorizing various EN products is whether they contain more intact (polymeric) macronutrients or their macronutrient ingredients are present in simpler forms (oligomeric). 0 Standard EN formulas are polymeric formulas these are appropriate for most patients. Oligomeric formulas should be reserved for patients with GI dysfunction. 

Polymeric formulas typically have low osmolality of 300 to 500 mOsm/kg. These formulas also usually supply essential vitamins and minerals in amounts similar to the Adequate Intakes or Recommended Dietary Allowances for these nutrients when the formula is delivered in amounts adequate to meet the macronutrient requirements of most patients. Many polymeric formulas are inexpensive relative to oligomeric formulas. Most polymeric formulas are lactose-free and gluten-free, as are most modern tube feeding products. Products designed to be used as oral supplements generally are polymeric and often have sucrose or other simple sugars added to improve taste. 

It is debatable whether obesity is related to total calorie intake or composition of macronutrients. Of the three macronutrients (i.e., carbohydrate, protein, and fat), fat has received the most attention given its desirable texture and its ability to augment the flavor of other foods. Food high in fat promotes weight gain in comparison with the other macronutrients because fat is more energy-dense. When compared with carbohydrate and protein, more than twice as many calories per gram are contained in fat. In addition, fat is stored more easily by the body compared with protein and carbohydrate.23... 

Dietary consumption should be balanced in carbohydrates, protein, and fat. Several diet plans exist that promote weight loss through strict limitation or overabundance of only one macronutrient (e.g., low-fat, low-carbohydrate, or high-protein diets) however, overall energy consumption and expenditure will determine the amount of weight alteration. Consultation with a dietician is recommended when... 

No significant quantity of the macronutrients nor of the vitamins for which U.S. Recommended Dietary Allowance (RDA) have been established can be obtained from the consumption of a cup of tea.110 The water-soluble B vitamins present are easily extractable. Eight percent extractabil-ity for a representative black tea blend is assumed.110... 

Calculation of the Requirements in Oxygen and Macronutrients (N, P) for the Aerobic Biodegradation of Toluene... 

High organic matter content is typically associated with high microbial numbers and a great diversity of microbial populations. Organic matter serves as a wardrobe of carbon and energy as well as a source of other macronutrients such as nitrogen, phosphorous, and sulfur. Subsurface soils... 

Nitrogen (N) Mineral nutrients Macronutrients Bacteria rnh2... 

The level of plant mineral nutrients available to trees is known to affect fruit quality, but its relative effect is often overestimated compared to other factors such as fruit load and light (and associated assimilate supply to fruit) (see sections above) (for review see Neilsen and Neilsen, 2003). The mineral nutrition of trees and fruits is complex. Uptake of the macronutrients nitrogen... 

Figure 14.4 Schematic diagram comparing the bulk and molecular schemes for the metabolic fate of macronutrient components between diet and consumer tissues...

Jim, S., Jones, V., Ambrose, S. H. and Evershed, R. P. (2006) Quantifying dietary macronutrient sources of carbon for bone collagen using natural abundance stable carbon isotope analysis. British Journal of Nutrition 95, 1055 1062. 

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