NOTA SLAID

Penyakit berkaitan Lemak

• Hypercholesterolemia
• Steatorea

Hypercholesterolemia

• Kandungan kolesterol yang tinggi dalam darah

• Kandungan kolesterol darah akan meningkat sekiranya anda mempunyai berat
badan berlebihan atau makan makanan yang tinggi kandungan lemak

Kolesterol LDL

• Lipoprotein berketumpatan rendah (LDL)

• membawa kolesterol ke tisu badan
• tetapi kolesterol LDL yang berlebihan akan menyumbat saluran darah

(mengeraskan arteri)
• Kolesterol ‘jahat’



Kolesterol HDL

• Lipoprotein berketumpatan tinggi (HDL)

• menolong membuang kolesterol dari darah
• Kolesterol ‘baik’



Steatorea

• Kehadiran lemak berlebihan dalam najis
• Disebabkan oleh masalah penyerapan lemak dalam tubuh
• Najis pucat, terapung, berminyak dan berbau busuk



6.0
WATER

DR. ARNIDA HANI TEH

• Human body is made up of 50-75% water.
• Water forms the basis of blood, digestive juices, urine and

perspiration, and is contained in lean muscle, fat and bones.

6.1
Function

Water is needed for most body functions,
including to:

1. Maintain the health and integrity of every cell in the body.
2. Keep the bloodstream liquid enough to flow through blood vessels.
3. Help eliminate the by-products of the body’s metabolism

• excess electrolytes (for example, sodium and potassium), and urea, which is a
waste product formed through the processing of dietary protein.

4. Regulate body temperature through sweating.
5. Moisten mucous membranes such as those of the lungs and mouth.
6. Lubricate and cushion joints.
7. Reduce the risk of cystitis by keeping the bladder clear of bacteria.
8. Aid digestion and prevent constipation

9. Moisturize the skin to maintain its texture and appearance.
10. Carry nutrients and oxygen to cells.
11. Serve as a shock absorber inside the eyes, spinal cord and in the

amniotic sac surrounding the fetus in pregnancy.

6.2
Requirement

• As the body can’t store water, we need fresh supplies every day to
make up for losses

• The needed depends on several factors

• Age, body size, metabolism, the weather, activity levels

• It is suggested that
Malaysians should take 6
to 8 glasses of plain
water per day.

• Malaysian Dietary Guidelines (2010)

• Key message 11: Drink plenty of water daily

6.3
Deficiency and toxicity

Dehydration

• Dehydration occurs when the water content of the body is too low.

• Excessive loss of body water

• Easily fixed by increasing fluid intake.

• If dehydration is not corrected by fluid intake, eventually urination stops, the
kidneys fail, and the body can’t remove toxic waste products.

• In extreme cases, dehydration may result in death.

• Anyone can experience dehydration

• but there are some people who can be more at risk – such as babies, children
and the elderly

Symptoms of dehydration include:

Thirst Headaches Lethargy Mood changes
and slow
responses

Dry nasal Dry or cracked Dark-coloured Weakness
passages lips urine

Tiredness Confusion and
hallucinations

Factors: Not drinking
enough water

Increased sweating due to hot
weather, humidity, exercise or fever

Insufficient signaling mechanisms in the elderly

• sometimes, older adults do not feel thirsty even though they may be dehydrated

Increased output of urine due to a hormone
deficiency, diabetes, kidney disease or medications

Diarrhea or
vomiting

Recovering
from burns

Water intoxication leads to hyponatraemia

• Drinking too much water can damage the body and cause
hyponatremia

• although it is rare in the general population

• Hyponatremia occurs when blood sodium drops to a dangerously low
level

• sodium needed for muscle contraction and sending nerve impulses

• If large amounts of plain water are consumed in a short period of
time

• the kidneys cannot get rid of enough fluid through urine and the blood
becomes diluted.

• Hyponatreemia can lead to

• headaches, blurred vision, cramps (and eventually convulsions), swelling of
the brain, coma and possibly death.

• For water to reach toxic levels

• many liters of water would have to be consumed in a short period of time.

• Hyponatremia is most common in

• people with particular diseases or mental illnesses (for example, in some
cases of schizophrenia), endurance athletes and in infants who are fed infant
formula that is too diluted

7.0
VITAMIN

• Differ from carbohydrate, fat & protein:

Structure • Vitamins are individual units, not
linked together (as are molecules
of glucose or amino acids)

Function • Do not yield energy



Precursors

• Some vitamins are available in foods in inactive forms:

• Precursors or provitamin

• Inside the body

• Precursor is converted into active form of the vitamin

Solubility:

Hydrophilic

•B & C(water soluble)

Hydrophobic

•A,D,E & K(fat soluble)

7.1
Bioavailability

• Bioavailability of a vitamin =

• the relative absorption of a vitamin from the diet.
• the proportion of a vitamin which enters the circulation when

introduced into the body and so is able to have an active effect.

Affected by several factors:

Efficiency of digestion Previous nutrient Other food consumed
& transit time intake & nutrition at the same time that

through the GI tract status may inhibit or
enhance absorption

Method of food Source (synthetic,
preparation (raw, fortified, or naturally
cooked, or process)
occurring)

7.2
Fat soluble
vitamins: A, D, E, K

FAT SOLUBLE VITAMIN

Overview

• Called fat-soluble vitamins

• Because they dissolve in fat

• Each of the fat-soluble vitamins; A,D,E & K has a separate
physiologic role

• Efficient absorption requires the presence of bile &
pancreatic juice

Being insoluble in water,
fat soluble vitamins require

bile for their absorption

• They are transported to the liver via the lymph as a part of
lipoproteins & stored in various body tissues

Upon absorption, they travel through the They participate in numerous body
lymphatic system within chylomicrons activities, but excess are stored
before entering the bloodstream, where
many of them require protein carrier for primarily in liver and adipose tissue
transport

• Absorbed from the small intestines, along
with dietary fat

– which is why fat malabsorption resulting from
various diseases (e.g. cystic fibrosis, ulcerative colitis) is
associated with poor absorption of these vitamins

• They are not normally excreted in urine
• Less readily excreted

• Tend to remain in fat storage site
• Generally excreted at slower rate than water

soluble vitamins

• Because they are not readily excreted, the
risk of toxicity is greater than water-soluble
vitamins

VITAMIN A

Vitamin A occurs in two forms in food:

Retinoids Carotenes

Retinol α-carotene
Retinal β-carotene
Retinoic acid γ- carotene

Vitamin A

• Obtained from the diet

• Either as:

preformed vitamin A provitamin A carotenoid

• in foods of animal OR • in plant-derived foods,
origin primarily in oils, fruits
&vegetables

Vitamin A: animal sources

• Vitamin A: Is a generic term used to describe all retinoids
which refers to 3 preformed compounds which exhibit
metabolic activity:

– It’s a light-yellow crystalline alcohol, named retinol
– the aldehyde (retinal or retinaldehyde)
– and the acid (retinoic acid)



• Stored retinol is often esterified to a fatty acid (usually
palmitate) & is called retinyl-palmitate

• These retinyl esters are found complex with proteins in
food

• These active forms exist only in animal products