Bolivarian Republic of Venezuela

Ministry of Popular Power for Education

Simón Rodríguez National Experimental University

National Veterinary Medicine Training Program

Nucleus-Maturín-Monagas

FEEDING AND NUTRITION OF

MONOGASTRIC ANIMALS

Facilitator: Participant:

Noel sotillo Víctor Vegas Boada

C.I:30.537516

MATURIN 10/22/2022
1) HOW IS A MONOGASTRIC ANIMAL SPECIES DEFINED AND WHICH ONES?
IT IS THE SPECIES THAT MAKE IT UP.

Monogastric:

Monogastric animals are all those that have a simple stomach;

among the species of monogastric animals we find equines,
canines, felines, birds, swine.

Most of the digestive processes of monogastric animals occur

under anaerobic conditions. The digestion of food depends on the
amount and composition of the diet. These are also important characteristics that
The size and function of the organs in the tract should be taken into account.
digestive as well as the retention time of the digest in the different parts of the
tract

Compared to ruminants, monogastric animals have a

"simple" stomach, where only slight microbial modifications take place
the nutrients available before the absorption process occurs.
Microorganisms are in contact with indigestible material or substrates.
endogenous, fundamentally in the lower parts of the tract, from the ileum
terminal to the rectum and the products of microbial fermentation can be
partially absorbed by the host animal to supply part of its
energy needs.

Examples of monogastric animals include omnivores like humans,

rats and pigs, carnivores like dogs and cats, and herbivores like horses and
rabbits. Those animals that are not considered monogastric are the
called ruminants.

2) HIGH-QUALITY PROTEIN AND WHAT ARE ITS FUNCTIONS IN THE

ORGANISM:

High-quality proteins are those that contain the right number of

essential amino acids. Most amino acids are present in the
human proteins and our metabolism synthesizes them. That is to say, our body
it manufactures them through the carbon, nitrogen, or water that is in us, and of
ionic elements, such as calcium, potassium, and phosphorus, which it obtains from the
foods.

We must consume the sufficient amount of these amino acids to avoid

problems such as loss of muscle mass (called sarcopenia) or
malnutrition. Other consequences include digestion problems, dermatitis, fatigue and
pain in the bone joints, among others. That’s why we must ensure.
a complete and varied diet that avoids the deficiency of these amino acids
essential in our diet.

Animal-derived foods have a higher protein percentage than those of

vegetables, and they also contain all these essential amino acids. Among these
animal origin foods include milk, whose proteins also
considered to be of high quality.

In contrast, vegetables tend to be low in their amino acid content.

essential, since water and carbohydrates predominately make up its composition
and vegetable oils. If we want to obtain all the essential amino acids without
eating meat, we must pay attention to the combination of foods so that
what one lacks, the other provides. For example, you can combine legumes.
with whole grains (rice, quinoa or a slice of bread). Or you can
eat whole grains and accompany them with nuts, for example by mixing
oat flakes with almond plant-based milk.

3) MINERALS AND VITAMINS (FUNCTIONS):

There are two types of vitamins: fat-soluble vitamins and.

water-soluble vitamins, or hydrosoluble.

Fat-soluble vitamins (A, D, E, and K) dissolve in fats and can be

store in the body.

Water-soluble vitamins (C and B complex vitamins, such as B6, B12,

niacin, riboflavin, and folic acid) dissolve in water. Your body does not
you can store this type of vitamins. Any part of vitamins C or B
that does not use your body travels through the bloodstream and eventually gets eliminated
(mainly through urine or pee). Therefore, you need to start incorporating
those vitamins every day.

Vitamins are organic substances, meaning their origin is animal or vegetable.

Minerals are inorganic substances that come from the earth or water, which
that plants absorb or that animals ingest. Your body needs amounts
important minerals, such as calcium, to grow and stay healthy.
Other minerals, such as chromium, copper, iodine, iron, selenium, and zinc, are
They are called trace elements because you only need a very small amount of them.

What are vitamins and minerals for?

Vitamins and minerals stimulate the functioning of the immune system.

they favor normal growth and development and help cells and
organs to perform their respective functions. For example, probably
you may have heard that carrots are good for your eyesight. It's completely
That's right! Carrots are full of substances called carotenoids, which
the body transforms into vitamin A, a vitamin that helps prevent the
eye problems.

Another vitamin, vitamin K, helps the blood to clot, so that cuts and
the scratches stop bleeding quickly. You will find vitamin K in the
green leafy vegetables, such as broccoli and soybeans. And, to have some
strong bones, you need to eat foods like milk, yogurt, and vegetables
green leaves, rich in a mineral called calcium.

How can I get the vitamins and minerals I need?

Eating well during adolescence is very important because the body

needs many vitamins and many minerals to grow, develop and
stay healthy.

Eating a variety of foods is the best way to obtain all the

vitamins and minerals you need every day. Fresh fruits and vegetables,
whole grains, semi-skimmed dairy products, lean meat, the
Fish and poultry are the best options for your body to digest.
the nutrients it needs.

When you decide what to eat, read the food labels carefully and choose foods.
rich in vitamins and minerals. For example, when choosing a drink,
you will discover that a glass of milk is a good source of vitamin D and
calcium, phosphorus, and potassium minerals. However, a soda does not contain
vitamins and minerals.

You can satisfy your taste buds without giving up nutrition.

when eating out: pizzas or vegetable fajitas, meat sandwiches
lean meat, fresh and varied salads, and baked potatoes are some choices
delicious and nutritious.

If you are a vegetarian, you should carefully plan your diet to include the
vitamins and the minerals you need. The best sources of the mineral zinc
and iron are meat, fish, and poultry. But you can also
find zinc and iron in dried beans, seeds, nuts, and the
leafy greens, such as kale.

4) FATS (ENERGY):

Fats provide high-quality and long-lasting energy, and they contribute to

double that of carbohydrates.
This does not mean that carbohydrates do not provide energy, but this is not from
quality is very low and it lasts very little, which is why we feel the need to consume more
carbohydrates.

Each gram of fat can generate 9 kcal of energy, while a

One gram of carbohydrate or protein converts to 4 kcal of energy.

5) NUTRACEUTICAL PROPERTIES:

Nutraceuticals are chemical substances found as a

natural component of foods or other forms of ingestibles that has been
determined to be beneficial for the human body to prevent or treat
one or more diseases or improve physiological performance.

Essential nutrients can be considered nutraceuticals if they provide benefits.

beyond its essential function in normal growth or maintenance of
human body. An example is the antioxidant properties of vitamin C
y E.

Nutraceuticals can be found in plants, animals, yeast, and fungi.

They can be part of a whole food and processed, in supplemental form and in
fortified substances in foods.

And the health behaviors related to nutraceuticals are

following:

That foods with nutraceutical properties be part of the diet

Make a conscious choice to consume them

Elevate nutraceutical foods within the culture or geographic area, at the level of
of population

Search for content and information related to food and components

that promote health

Inform about how diet and food choices can affect risk
of disease and risk reduction.

NUTRITION (TWO CONCEPTS):

1- Nutrition is the utilization of nutrients by the organism through

the consumption of solid and liquid foods.

It is the process that the body uses internally to maintain its good condition.
It is the sum of the processes by which an animal ingests and utilizes all
the substances required for their maintenance, growth, production, or
reproduction. Unlike plants that incorporate only the
inorganic materials such as oxygen or fertilizers, animals incorporate
In addition to these, the organic materials.

7) FOOD:

It is the means through which the transfer of chemical components takes place.
(nutrients) to the animal body.

In general terms, it is all material (solid or liquid) through which the being
I live up to my nutritional requirements.

8) NUTRIENTE:

Chemical product coming from outside the cell that it needs for
perform its vital functions. This is taken by the cell and transformed into
cellular constituent through a metabolic process of biosynthesis called
anabolism is either degraded for the production of other molecules and
energy.

9) SCIENCE:

It is a set of verifiable systematic knowledge that studies,

they explain and predict the social, artificial, and natural phenomena of the universe
Observable. Scientific knowledge is obtained methodologically.
through observation and experimentation in specific fields of study. Said
knowledge is organized and classified based on explanatory principles,
whether in theoretical or practical form. Based on logical reasoning and analysis
The objective of scientific evidence is to formulate research questions and
hypotheses, principles and laws are deduced, and models, theories are constructed,
knowledge systems through the scientific method, Science considers and
it is based on experimental observation

10) NUTRITION AS A SCIENCE AND ITS CHARACTERISTICS:

As a science, nutrition studies how organisms use the

nutrients to maintain their vital functions and ensure their proper development
biological. To this end, it analyzes the phases of intake, digestion, absorption, and transport
of these substances. Similarly, explain the metabolic and physiological reaction of the
different foods in the body.
Nutrition should not be confused with feeding. Nutrition refers to
benefit of the nutrients that foods have for the organism, and the
nutrition consists of choosing, preparing, and voluntarily consuming these
food.

Stages of nutrition:

Food consumption: The first step is digestion in the mouth, which consists of the
chewing and salivation, which transforms the food into a food bolus
so that it can pass without problems into the stomach.

Food decomposition: Once it reaches the stomach, the process begins

process of decomposing food into nutrients.

Nutrient displacement: Then, these nutrients are transported and

they distribute through the bloodstream to different parts of the body to
fulfill various functions. Nutrients, depending on their type and the
nutritional needs at that moment, they move towards one area or another.

11) MULTIDISCIPLINARY NATURE OF NUTRITION IN MANAGEMENT

ANIMAL:

Nutrition can also be said to be a science with a character

multidisciplinary in which chemistry, genetics, physiology, the
mathematics, physics, endocrinology, cytology and, of course, as the axis
central, the handling of the animal.

Animal nutrition as a science aims to meet the requirements

nutritional needs of animals, in quantity and quality, so that they can thus
optimal way to achieve the best productive and reproductive parameters that
their genetic potential allows them, according to their species and productive phase.

12) CARBOHYDRATES AND FUNCTIONS IN THE ORGANISM:

Function of carbohydrates. The main function that carbohydrates fulfill.

es la aportación de la energía necesaria para llevar a cabo nuestro día a día. Sin
embargo, it also has other tasks related to good health and a good
functioning of our organism.

The main function of carbohydrates is to provide energy.

necessary to carry out our day to day. However, it also has other
tasks related to good health and proper functioning of our
organism. Some of the functions of carbohydrates are:

Energy.
Energetics.

Carbohydrates serve as an energy reserve, being able to be used for

immediate way because energy reserves have the capacity to
mobilize quickly to produce glucose if necessary.
This function makes the intake of carbohydrates necessary on a daily basis.

13) PROTEINS AND FUNCTIONS:

Proteins are made up of many building blocks, known as

like amino acids. Our body needs proteins in the diet to supply
amino acids for the growth and maintenance of our cells and tissues.
Our protein requirements in the diet change throughout life.

Proteins are made up of many different amino acids linked together.

There are twenty different building blocks of amino acids that can be found.
commonly in plants and animals. A typical protein is composed of 300 or
more amino acids and the specific sequence and number of amino acids are
unique for each protein. Just like the alphabet, the 'letters' of amino acids are
They can be organized in millions of different ways to create 'words' and a
'complete language' of proteins. Depending on the number and sequence of
amino acids, the resulting protein will fold into a specific shape. This
Shape is very important as it will determine the function of the protein.
example, muscle or enzyme). Each species, including humans, has its
own characteristic proteins.

The functions of proteins are specific to each of them and allow for
cells maintain their integrity, defend against external agents, repair
damages, control and regulate functions, etc... All proteins perform their function
in the same way: by selective binding to molecules.

14) LIPIDS AND FUNCTIONS:

Lipids perform important functions in the body. They do not only serve
as energy reserves, but they also play a role in the transport of some
nutrients.

Lípidos:qué son, tipos y funciones

Lipids play a very important role in health. They are not only key
as an energy reserve of the body, but they also participate in essential processes
of the organism such as, for example, the transport of nutrients, the regulation of
the body temperature, among others.
15) PERCENTAGE COMPOSITION OF THE ANIMAL BODY:

Composition of the bodies of animals Just like food, the body of

the animals that are the food of carnivorous species consist of
water, nitrogen compounds (protein, nucleic acids, peptides,
amino acids, lipids, carbohydrates (glycogen, glucose, and fructose), vitamins
water-soluble and fat-soluble, and macro and micro minerals.

Some of these components are present in a small proportion. The content of

carbohydrates, for example, represented by muscle glycogen, constitute
around 1% of the empty body weight (that is, the weight of the animal without the
intestinal contents). Likewise, the vitamins, although they are all
presents, and represent an important qualitative component of the body of the
animals, they are in very small quantities, and in quantitative terms not
they are an important component of body mass. These components
rarely appear in the body composition tables of animals,
although they are present in the nutritional composition tables of foods
of animal origin.

Percentage composition of the body of

animals:
16) PROTEIN SYNTHESIS:

Protein synthesis takes place in the ribosomes located in the cytoplasm.

cellular. In the synthesis process, amino acids are transported by RNA of
corresponding transfer for each amino acid to the messenger RNA
where they join at the right position to form new proteins.

Protein synthesis is known as the process by which new proteins are formed.
proteins from the twenty essential amino acids. In this process, they
transcribe DNA into RNA. Protein synthesis takes place in the ribosomes
located in the cellular cytoplasm.

In the synthesis process, amino acids are transported by RNA.

corresponding transfer for each amino acid to the messenger RNA
where they come together in the right position to form new proteins.

At the end of protein synthesis, the messenger RNA is released and can return.
to be read, even before the synthesis of a protein is finished, can already
start the following, for which the same messenger RNA can be used by
several ribosomes at the same time.

17) CHAIN OF CARBON:

A carbon chain is the backbone of virtually all compounds.

organic and is formed by a set of several carbon atoms, bonded
between themselves through carbon-carbon covalent bonds and to which they join or
they add other atoms like hydrogen, oxygen, or nitrogen, forming varied
structures, which gives rise to countless different compounds.

The ease of carbon to form long chains is almost specific to it.

element and is the reason for the large number of known carbon compounds,
if we compare it with compounds of other atoms. Carbon chains are
quite stable and do not undergo variation in most organic reactions.

18) MACRO AND MICRO MINERALS PRESENT IN NUTRITION AND

ANIMAL FEEDING:

Trace minerals are nutrients that, like vitamins, do not

they provide energy but perform other important functions. Traditionally, the
minerals were considered as the poor nutrients of animal nutrition,
limiting animal feeding practices to delivering the total content of
these minerals in the diet.
In mineral nutrition, there are 15 elements considered essential, 7 macro
minerales : calcio (Ca), Fósforo (P), Potasio (K), Sodio (Na), Cloro (Cl), Magnesio
(Mg) y Azufre (S), y 8 micro minerales : Cobalto (Co), Cobre (Cu), Yodo (I),Hierro
(Fe), Manganeso (Mn), Molibdeno (Mo), Selenio (Se) y Zinc (Zn).

In this way, mineral micros, also called trace elements or minerals

trace elements are essential in very small quantities (less than 100
mg/kg MS) and are necessary for the normal functioning of almost all the
biochemical processes in the body. They are part of numerous enzymes and
they coordinate a large number of biological processes, and consequently are
necessary to maintain animal health and ensure productivity.

19) HOW FOODS ARE DEFINED:

Food is any substance that a living being takes or receives for its
nutrition; it is the essential component of life from birth to
death, because it provides a mixture of chemical substances that makes it possible
that the body builds and maintains its organs and provides it with energy for
develop their activities. Our body is composed of substances
chemicals, whose replacement is essential for the continuous process of
regeneration of tissues and organs. It is worth mentioning that the substances that
they are found in food and provide the necessary energy for the
Normal functions of the body are known as nutrients.

20) WHAT ARE THE MOST COMMON SOURCES OF FOOD, IN THE

FEEDING OF NON-RUMINANTS:

Food for non-ruminants is classified into fresh forage (pastures,

winter and summer cereals, etc.), preserved forages (silages and hays),
concentrates (energy and protein), trees and shrubs.

In addition to agro-industrial by-products (molasses, vinasse, etc.), minerals,

vitamins and additives from different origins. All these food resources are
they are transformed into meat, milk, wool, feathers, etc. This achieves an adequate balance
between production and profitability.

All food is made up of an organic fraction and an inorganic one. The

compounds that contain carbon (C), hydrogen (H), oxygen (O), and nitrogen (N)
they are called organic. Inorganic or mineral compounds are the others
chemical elements (calcium, phosphorus, etc.).

Chemical composition of food:

Organic and mineral matter:

All foods consist of an organic fraction and an inorganic fraction.

The compounds that contain carbon (C), hydrogen (H), oxygen (O), and nitrogen.
They are called organic. Inorganic and mineral compounds are the
other chemical elements (calcium, phosphorus, etc.).

Protein-rich foods:

Nitrogen is integrated into protein and other compounds as non-nitrogen.

protein (urea). Proteins are composed of one or more chains of
amino acids. There are 20 amino acids in proteins. The genetic code determines
the structure of each protein, which establishes a specific function in the
animal body. Some amino acids are essential and others are non-essential.
Non-essential amino acids can be synthesized in the body, but the
essential amino acids must be present in the diet because the body does not
can you summarize.

The nitrogen that makes up the non-protein nitrogen (NNP) is not found as
part of the structure of a protein. The NNP forms chemical substances such as the
ammonia, urea, amines, amides, nucleic acids, etc. Many of these
compounds have no nutritional value for animals with simple stomachs (no
ruminants). In the case of urea, it can be very toxic (deadly).

Energy foods:

The main energy sources consist of cereal grains (corn,

sorghum, barley, etc.) and resources in tropical and subtropical regions, both
for ruminants as well as for non-ruminants.

Vitamins:

Vitamins are unique and vital components of the daily diet. They are necessary.
to be able to efficiently use other nutrients. In fact, vitamins
they begin to control many metabolic processes. Their demands depend on
the breed, physiological and productive state.

21) BASIC INGREDIENTS OF FOOD, FOR PRODUCTION

ANIMAL WITH MONOGASTRIC:

Among the basic nutrients that animals need, we find: proteins,

minerals, vitamins, and water. Likewise, so that animals can carry on.
four systems come into play in the process of feeding and nutrition
different: Digestive system.
In other words, we can say that animal nutrition aims to
satisfy the nutritional needs that animals have so they can
to reach all their productive and reproductive capacities. Among the nutrients
Basics that animals need include: proteins, minerals, vitamins.
and water.

We call nutrients those chemical elements that plants need.

to be able to grow, sustain, and produce fruits and seeds. These elements you
they obtain from the air, the soil, and the irrigation water.

22) HOW ANIMAL FEEDING IS DEFINED:

Nutrition:

Process by which part of the chemical component of the environment is transferred to the
animal organism. Includes chemical substances usable by an organism
(nutrients), non-nutrients and living organisms (bacteria, etc.).

Nutrition:

Sum of the processes by which an animal ingests and utilizes all the
substances required for your maintenance, growth, production or
reproduction.

Food:

It is the vehicle through which the transfer of components is made.

chemicals (nutrients) to the animal body.

In general terms, it is all material (solid or liquid) through which the being
living satisfies its nutritional requirements.

Nutrient:

Chemical substances usable for the nutrition of a specific organism

(including the transfer of non-nutrients).

A nutrient is considered:

Able to promote growth

Development

Repair worn tissues by the organism

23) RAW MATERIALS:

A raw material, also known as an intermediate good, is any good that is

transformed during a production process into a good of
consumption.

There are some material goods that cannot be used directly by

consumers since they need to be transformed (oil for example).
Raw materials are the first link in a manufacturing chain, and in the
different phases of the process will be transforming until they become a product
suitable for consumption.

The main characteristic of intermediate goods is precisely the lack of

treatment to which they have been subjected by human activity, is
to say, their closeness to the natural state in which they were before being
exploded.

24) FOOD CONSUMPTION:

It is the means by which the transfer of chemical components is carried out.

(nutrients) to the animal body.

In general terms, it is all material (solid or liquid) through which the being
I live to meet my nutritional requirements.

25) NUTRITIONAL REQUIREMENTS:

Nutrients are substances found in foods that are essential.

for the life of the organism.

Foods provide us with different types of nutrients:

Carbohydrates or sugars
The proteins
Fats or lipids
Vitamins
The minerals
The water
The fiber

What are carbohydrates?

They are nutrients found mainly in plant foods. Their

the main function in the organism is to produce energy and act as a reserve
energetic.
26) WEIGHT GAIN:

Gestational weight gain (GWG) is a complex phenomenon influenced not

not only due to maternal physiological and metabolic changes, but also due to the
placental metabolism.

The ranchers, especially those who are dedicated to fattening, must pay attention to
the daily weight gain of your animals, as their success depends on it
business. Learn how to calculate it.

27) PRODUCTION OF MILK, MEAT AND EGGS:

MEAT AND MEAT PRODUCTS:

Meat is generally defined as the soft part between skin and bones
(mainly muscles) and the organs (for example, liver and kidneys) of
animals (mammals, reptiles, and amphibians) and birds (particularly chicken). The meat
sometimes it is subdivided into red meat (beef, goats, sheep, pigs, etc.) and
white meat (especially poultry). The animals that provide meat
they can be domestic or wild. The amount of meat that is consumed in
general depends on cultural factors, the price of meat in relation to
income and availability.

Meat contains approximately 19 percent of high-quality protein.

quality and iron that is well absorbed. The amount of fat depends on the animal.
from which the meat comes and the type of cut. The energy value of the meat increases
with the fat content. The fat in the meat is quite high in its content.
of saturated fatty acids and cholesterol. Meat also provides amounts
riboflavin and niacin supplements, a little thiamine and small amounts of
iron, zinc, and vitamins A and C. The organs or offal (internal organs), in
particularly the liver, contain higher amounts. The organs have a
relatively high amount of cholesterol. In general, all animals - wild
and domestic, large and small, birds, reptiles, and mammals - provide meat
of similar nutritional value. The main variable is the fat content.

HUEVOS:

The egg is one of the few foods that does not contain carbohydrates. Like the
The fetus in the mother's womb receives its nutrients from the maternal blood to grow.
and develop until it becomes a human being, the embryo of birds
develops from the nutrients within the egg. It is not surprising, therefore
so much, that the eggs are very nutritious. Each egg is rich in fat, it contains
a considerable amount of excellent protein, and good amounts of calcium,
iron, vitamins A and D, as well as thiamine and riboflavin.
If it is considered that eggs are an essential part of the reproductive cycle of the
birds, it is difficult to understand that their consumption, especially by women, is
forbidden by taboos in many societies. The irony is that the eggs with
often they are more accessible than most other high foods
quality. In developing countries, it is not common for a family to be able to
to afford the luxury of sacrificing a cow or a goat to obtain food, but
the eggs are small and produced frequently. They are also prepared and
they digest easily, they are a protein-rich food suitable for children from
six months onward. Eggs have a nutritional disadvantage of a
very high cholesterol content found in the yolk.

MILK AND DAIRY PRODUCTS:

Animal milk and other dairy products are highly nutritious and
they can play an important role in human diets
(children and adults). The composition of milk varies depending on the animal from which it comes.
it comes from, and satisfies the correct speed of growth and development for the
offspring of these species. Therefore, for children, human milk is better
that cow's milk or any other dairy product. Exclusive breastfeeding, without
other foods or liquids, is the optimal method of feeding during the
first six months of a baby's life (see Chapter 7). Continue the
breastfeeding for several more months is of great value, while the child gets used to
other foods. If breast milk remains the main food of the
child during the second or third year of life, then milk is not necessary.
animal in its diet.

The composition of human milk and cow's milk is compared. Except for
Certain vitamins, the composition of breast milk is quite constant, without
import the mother's diet. Maternal malnutrition does not cause
milk with lower nutrient content, but reduces the amount that is
supplies. It may have a low proportion of some nutrients such as thiamine and
vitamin A, if the mother has a deficiency of them.

Casein and lactalbumin, high biological value proteins, are the

most important constituents of cow's milk. The carbohydrate of milk
milk is the disaccharide lactose. There is the presence of fat in the form of globules.
fins, which tend to gather and rise to the surface. The fat has a high
content of saturated fatty acids. The calcium content in cow's milk
(120 mg per 100 ml) is four times that of human milk (30 mg per 100 ml)
because calves grow faster and have a larger skeleton
size than children and therefore need more calcium. When a baby is given
exclusively feeds on cow's milk, the excess of calcium does not cause him
no benefit but it also does not cause any harm. It does not produce a rate of
growth above the optimal. The excess is excreted in the urine.

Milk is also an excellent source of riboflavin and vitamin A, good

source of thiamine and vitamin C, but it is low in iron and niacin. The mother for the
general provides its offspring with a good amount of iron before birth.
However, this amount runs out by the sixth month of life, and if the baby ...
feeding only on milk for a prolonged period can develop anemia due to
iron deficiency.

CONVERSION INDEX:

The conversion rate is the number of common shares received in the

moment of conversion for each convertible value. The greater it is
relationship, the greater the number of common shares exchanged by
convertible security.

29) CLASSIFICATION OF FOODS ACCORDING TO STANDARDS: STANDARDS OF

NRC, NORMS CHURCH AND POND:

Classification of foods according to NRC standards:

Food can be classified according to different criteria: origin, composition and

predominant component, main nutritional function they perform, among others
criteria. Cereals, tubers, legumes. Cereals and derivatives, tubers,
fats and oils, dried legumes, nuts.

The classification of foods can be done using different criteria:

According to their origin and source: in foods of animal and plant origin. According to their
composition: mainly in proteins, lipids or carbohydrates. According to its
energy contribution: hypocaloric or hypercaloric.

What is the classification according to the type of feeding of animals?

Animals, including humans, are heterotrophic organisms, meaning that they only
they can live on already formed organic foods, whether of plant origin
(herbivores), animal (carnivores) or mixed (omnivores).

What are the 5 groups of foods that exist?

There are 5 main basic food groups that make up a diet.

healthy

Grains.
Vegetables.

Fruits.

Dairy products.

Proteins.

Food types can be classified into 3 groups according to their function.

that play a role in our organism. Thus, there are the foods
constructors, energy sources, and regulators. A healthy life must include all
these groups.

What are the different types of foods?

There are 5 main basic food groups that make up a healthy diet:

Grains.

Vegetables.

Fruits.

Dairy products.

Proteins.

Classification of food according to CHURCH standards:

Animals. Depending on the age and species, animals require a source of

nitrogen (N) in the form of essential amino acids, fat in the form of acids
essential fats, essential mineral elements, a source of energy that
It can vary in fats and proteins, mainly in the case of animals.
carnivores to thick fibrous plant tissue in some herbivores, and some
fat-soluble and water-soluble vitamins. The amount and proportion required
depends on the type of gastrointestinal tract, the age of the animal, its level of
productivity, what kind of productivity is it about (that is, maintenance of
body tissues, work, growth, milk, egg, offspring, etc.), the components
affordable in diet and other factors. Since animals require more than
40 nutrients, meeting nutritional needs could be difficult, which
depends on the availability of appropriate foods. Human beings
they require the same nutrients as animals, although the amounts
necessary for each of these to carry out various bodily functions
they differ.

Food classification according to PONDS standards:

The classification of foods according to PONDS is as follows:

Nitrogen compounds:

Aminoácidos esenciales: isoleucina, leucina, lisina, metionina, fenilalanina, treo

Nina, tryptophan, valine

Semi-essential: arginine, cysteine, glycine, histidine, proline, tyrosine.

No esenciales: alanina, ácido aspártico, ácido glutámico, hidroxiprolina, serina

Proteinaceous:

Non-proteinaceous: peptides, amines, amides, nucleic acids, nitrates, urea many

non-protein amino acids and hundreds of other nitrogen-containing compounds

Lipids:

Essential fatty acids: linoleic, linolenic Sterols: cholesterol, vitamin D and

many other related compounds Terpenoids: carotene, xanthophylls, etc.

Cerums: cutin, etc.

Phospholipids: lecithin, etc.

Various: free fatty acids, etc.

Carbohydrates:

Monosaccharides: simple pentose or hexoses

Disaccharides: sugars with two molecules of simple sugars

Oligosaccharides: sugars with more than two simple sugars but that still
being relatively small molecules

Non-fibrous polysaccharides: dextrins, starches. Pectins

Fibrous polysaccharides: hemicelluloses, celluloses, xylans

Vitamins:

Water-soluble: ascorbic acid, biotin, choline, cobalamin, folic acid, niacin,

pantothenic acid, pyridoxine, riboflavin, thiamine.

Fat-soluble: vitamins A, D, E, and K.