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United States and to provide a basis for international comparisons with the food supplies. of our allies. The nutrient content of the food supply provides per capita estimates for food energy. and the energy-yielding nutrientsâprotein, carbohydrate, and fat (total, saturated, mono-. unsaturated, and polyunsaturated fatty acids); cholesterol; dietary fiber; 10 vitamins; and. 9 minerals.
Carefully planned nutrition must provide an energy balance and a nutrient balance. The nutrients are: 1  Proteins-essential to growth and repair of muscle and other body tissues. 2  Fats-one source of energy and important in relation to fat soluble vitamins.3  Carbohydrates-our main source of energy. 4  Minerals-those inorganic elements occurring in the body and which are critical to its normal functions.ll meals should contain both carbohydrate and protein - 20 to 30 grams worth of protein with each main meal and 10 to 20 grams with each snack. The amount of carbohydrate will vary greatly, mainly depending on your workload. It may be in the region of 40 to 60 grams for main meals and 20 to 30 grams for snacks.