Donald B. McCormick, Ph.D
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                                    Categories of Nutrients
                                               D. B. McCormick, 2008


Macro - Carbohydrates: monosaccharides, e.g. hexoses (glucose, fructose,
               galactose) and pentoses (ribose, deoxyribose); disaccharides, e.g.
               sucrose, lactose, maltose; polysaccharides, e.g. starch

               Proteins: animal, e.g. muscles and organs; plant, e.g. grains, nuts

               Fats: animal, e.g. more saturated; plant, e.g. less saturated

               Minerals: calcium, phosphorus, magnesium, sodium, potassium,
               chloride

               Water: in foods and as liquid

*Micro - Vitamins: water-soluble, i.e. B-complex (thiamin, riboflavin,
               niacin, B6, folate, B12, pantothenate, biotin) and C; fat-soluble, i.e.
               A, D, E, K

               Trace elements: metal ions, i.e. iron, zinc, copper, manganese,
               molybdenum, chromium; non-metals, i.e. iodine, fluorine, selenium

Essential - Amino acids: valine, isoleucine, threonine, tryptophan, leucine,
                    histidine, arginine, methionine, phenylalanine

                    Fatty acids: unsaturated such as omega-3 and -6 types; linoleic,
                    linolenic, and arachidonic acids

                   Calories: sufficient for growth and energy sources

Conditionally essential - for early, rapid development, e.g. choline