NON-NUTRITIVE COMPONENTS OF DIET

 

Non-Nutritive components of diet are those components that do not provide energy or calories. Roughage or fibre, water, colours, flavours, pesticides, residues, etc. are among tens of thousands of non-nutritive components of diet or food. As a matter of fact, there are a lot of non nutritive components of diet that can be identified easily. However, there are also many non nutritive components of diet that have been discovered recently. There may be thousands of phytochemicals which can both help us or harm us. Some of them are considered to check the cancer initiators or promoters in the body. The explanation of non nutritive components of diet is given below.

1. Fibre or Roughage:

Fibre or roughage has no nutrient value. Hence, it is included in the non-nutritive components of the diet. It is the undigested part of the food or it can be said that it cannot be digested by the

human intestinal tact. It consists of water and improve intestinal function by adding bulk to the food. It satisfies the appetite. It helps to correct the disorders of large intestine. It prevents constipation. Roughage or fibre can be divided into two categories, i.e., soluble and insoluble fibres. Soluble fibres can dissolve in water where is insoluble fibre can't. The soluble fibre reduces blood sugar fluctuation and lowers cholesterol. Insoluble fibre is a good stool softener. Usually 30 grams of fibre is recommended for an adult per day. Board types of roughage or fibre are equally significant for human beings. Fibre is helpful in decreasing the risk of heart diseases and in preventing certain types of cancer. 

Sources: Whole wheat, fresh fruit, root, vegetables, oats, connective tissues of meat and fish are very good source of roughage. 

2. Water:

Water is also an essential component of the right. Even blood comprises 90% of the water. Water in the blood helps in the transportation of nutrients to various cells of the body. Water is also significant in the excretion of waste products. It also regulate the body temperature. Our body lose is approximately 2% of our body weight as water per day. We recover this loss of water by drinking and by intake of food substances. What are also functions as a lubricant, keep the skin moist and protects the body from shock. Generally about 20% of the water intake come from the food and remaining intake come from drinking water. It is excreted from the body in various forms such as urine, faeces, sweat and water vapour in the exhaled breath.

3. Colour Compounds:

Food or diet is made more appetizing and attractive by a wide reflection of colours made possible through pigments. Natural pigments are found in fruits and vegetables. The colour derived from animal products and grains are less bright. There are various sources derived from fruits and vegetables such as red, orange, green, blue, yellow and cream.

4. Flavour Compounds:

Flavours are derived from both nutritive and non nutritive components of food. Sometimes it becomes very difficult to know the source of a specific flavour. An acidic food provides sour test while an alkaline one provides a bitter taste.

5. Plant Compounds:

In addition to colour compounds and flavour compounds, there are some plants which contain other non nutritive substances. When d substances are ingested they may have beneficial or harmful effects. There are many compounds that inhibit cancer. There are also a number of harmful substances in plants which have harmful effects if ingested in excess. Caffeine is one such example. If it is taken in excess quantity then it may increase heart rate, secretion of stomach acid, lead to excessive urination.

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