Gallen (129-199SM) :
membandingkan “the production of
heat from food with the process of
combustion as occurs outside the
body
.
Connecticut Carl Voit (1831-1908)
energi dan komposisi makanan
normal 50-65% KH,20-30%lemak,
dan 10-20% protein
Sejarah Ilmu Gizi
• Under nutrition
• Specific Deficiency
• Over Nutrition
• Imbalance
Fungsi zat Gizi
• Karbohidrat
• Protein Zat Gizi Makro
• Lemak
• Vitamin
Zat Gizi Mikro
• Mineral
Zat-zat Gizi Essensial
Karbohidrat Glukosa
Serat
Lemak / lipida Asam linoleat (omega 6)
Asam linolenat (omega 3)
Protein Leusin, isoleusin, lisin,
metionen, fenilalanin, treonin,
valin, histidin, nitrogen non
essensial
Zat-zat Gizi Essensial
Mineral Kalsium, Fosfor, Natrium,
Kalium, Sulfur Klor,
Magnesium, Zat Besi,
Selenium,Seng, mangan,
Tembaga, Kobalt, Iodium
Vitamin A (retinol), D (kalsiferol), E
(tokoferol), K,
Tiamin, Riboflavin, Niacin,
Biotin, Folastin (folat), Vitamin
B6, Vitamin B 12, asam
pantotenat, Vitamin C
Air
Karbohidrat
Glukosa
• Monosakarida Galaktosa
Fruktosa
Sukrosa
• Disakarida Maltosa
Laktosa
Amilum
• Polisakarida Dekstrin
Glikogen
Selulosa
Cabang Ilmu Gizi
• Gizi Masyarakat
• Dietetik
• Gizi Institusi
• Gizi dalam Teknologi Pangan
• Terimakasih☺