2.  Nutrition is the science that studies food and
how food nourishes the body and influences
the health.
 Dietetics is the science that deals with the
study of nutrition in health and disease
(planning of meals).

3.  A healthful diet provides the proper combination of
energy and nutrients. It has four characteristics: it is
adequate, moderate, balanced, and varied.
 Adequate diet: a diet that provides enough of the
energy, nutrients, and fiber needed to maintain a person
health.
 Moderate diet: Eating any foods in moderate
amounts not too little and not too much.
 Balanced diet: a diet that contains the combinations
of foods that provide the proper proportions of nutrients.
 Variety: Eating many different foods each day.

4. Nutrients :
Chemicals found in foods that are critical to
human growth and function. The following are
the six groups of nutrients found in the foods we
eat.
1. Carbohydrates.
2. Proteins.
3. fats and oils.
4. Vitamins.
5. Minerals.
6. Water.

6. Macronutrients:
Macro means large, and our body needs relatively large
amounts of these nutrients to support normal function
and health.
Carbohydrates, fats, and proteins are the only
nutrients that provide energy
By this, we mean that our body breaks down these
nutrients and reassemble their components into a fuel
that supports physical activity and basic functioning.

7. Micronutrients
Vitamins and minerals are referred to as
micronutrients. That is because we need
relatively small amounts of these nutrients to
support normal health and body functions.

8. Macronutrient

9.  Carbohydrates give the
body energy.
 They are the best source of
fuel for the body.
 Carbohydrates also help to
digest protein and fat.

10. Excess Carbohydrates
is stored in the liver as
(Glycogen) or in tissues
as (Fat).

11. Daily requirements of CHO:
It is 400 to 500 gm CHO per day.

12.  Simple Carbohydrates are quick energy
sources ( rapidly digestible starch – 20 min) as sweets.
 They come from sugar.

13.  Supply longer lasting energy ( slowly digestible
starches- 120 min ), as whole grains, unrefined
flour, seeds, nuts, vegetables and fruits.
They are a better choice….why??

14. Functions of carbohydrates
 Serve as a main source of energy (1 gm
provide 4 cal of energy).
 Essential for oxidation of fats.
 Stored as glycogen in the liver and muscles.
 Excess CHO is stored as fat in the body.
 Act as a structural unit of nervous system

15. Carbohydrates and Disease:
1) High intake of sweets predispose for obesity
2) High intake of sucrose (table sugar) cause sharp
rise in blood glucose and predispose to diabetes
3) Sucrose favor growth of bacteria in the oral cavity
and predispose to dental caries

16.  Large molecules
 Made up of chains of amino acids
 Are found in every cell in the body
 Are involved in most of the body’s functions
and life processes
Daily requirements of proteins:
It is 1gm/kg of body weight per day for adults. It
is more for growing children, during pregnancy,
during lactation, during infections and during
recovery.

17. Complete proteins
 Contain all essential amino acids.
 Usually animal source are complete proteins
 Are considered higher quality (Digestible- all
essential amino acids)
Incomplete proteins
 Low in one or more essential amino acid
 Usually plant sources are incomplete (EXCEPT
SOY)

18. Functions of protein
 Essential for growth and development of the
body.
 Essential for the repair of the tissues.
 Functions as enzymes and hormones
 Transport nutrients.
 Assist the immune system.
 Serve as a source of energy when necessary
(1 gm provides 4 cals of energy) .

19. 1) Risk of heart disease.
2) Risk of kidney stones.
3) Risk of calcium loss from bones.
4) Risk of colon cancer.

20. Protein and Disease:
Protein energy malnutrition (PEM): Is a type of
malnutrition resulting from deficiency of proteins and
calories in the food over a long period of time. It is
very common among young children (below 5 years,)
who are in the stage of rapid growth and development.

21. 1. Fat provides the body with essential fatty acids
and energy.
2. One gram of fat provides 9 cals.
3. Fat provides a store of energy for the body.
4. Fat also provides protection for the major
organs in the body. Acts as cushion to viscera
like heart, kidney, intestine, etc. and gives
support to them.

22. 5. Fat carries important fat soluble vitamins (A, D,
E and K) and is important for their absorption.
6. Subcutaneous fat acts as an insulator against cold.
7. A structural unit of some tissues in the body like
nervous tissue.
Daily requirements of fats:
It is 40 gm per day.

23.  Sources: Fatty acids:
These are grouped into 2 groups—saturated and
unsaturated .
Saturated fatty acids are mainly obtained from
animal fats
Unsaturated fatty acids from the vegetable oils.
However, there are exceptions.
For example, fish oil even though it is from
animal source, it contains unsaturated fatty
acids.

24. Fats and Diseases:
1-A diet rich in fat , predisposes to obesity.
2-Deficiency of essential fatty acids is associated with dry
and rough skin ( decrease fat soluble Vit.).
3-High fat intake, more than 40% of total energy per day,
containing high proportion of saturated fatty acids, is a
major risk factor for Coronary Heart Disease (CHD),
because it increases the serum cholesterol level.
(Hypercholesterolemia), which in turn predisposes for the
development of atherosclerosis and coronary heart disease.

25. Vitamins are classified as two types:
 Fat-soluble vitamins (ADEK)
 Water-soluble vitamins (C, B)
Micronutrient

26.  Minerals are inorganic substances because they
do not contain carbon and hydrogen.
 Some important dietary minerals are sodium,
potassium, calcium, magnesium and iron.
 Minerals cannot be broken down during
digestion or even by heat or light.