This document discusses nutrition, health, and food. It defines nutrition as the study of how the body uses food. Nutrients in food help maintain the body and provide energy or help build cells. Health is defined by the WHO as complete physical, mental, and social well-being. The document outlines macronutrients like proteins, fats, and carbohydrates and micronutrients like vitamins and minerals. It discusses choosing a healthful diet through moderation, variety, and balance.

1. FOOD,NUTRITION
AND HEALTH

2. LEARNING OBJECTIVES:
• To recognize the relationships between nutritional needs and
health
• To develop the ability to apply relevant scientific principles
related to food and nutrition.
• To understand the importance and purpose of nutritional
recommendations and to be able to choose food and methods of
preparing food which promote health and well-being.
• To develop the knowledge, understanding and skills necessary
to provide healthy diets

4. What Is Nutrition?
-The study of
how your
body uses the
food that you
eat.

5. What is a Nutrient
A nutrient is a chemical substance
in food that helps maintain the
body. Some provide energy. All
help build cells and tissues,
regulate bodily processes such as
breathing. No single food supplies
all the nutrients the body needs to
function.

6. HEALTH DEFINED
“…A “STATE OF COMPLETE PHYSICAL,
MENTAL AND SOCIAL WELL-BEING, NOT
MERELYTHE ABSENCE OF DISEASE OR
INFIRMITY.”
WHO (1947)

7. - VITAMINS
- MINERALS
- WATER
- PROTEIN
- CARBOHYDRATES
- FATS

8. 8
CLASSIFICATION BY PREDOMINANT
FUNCTION
BODY BUILDING FOODS:
• -meat, milk, poultry, fish, eggs, pulses etc
ENERGY GIVING FOODS:
• -cereals, sugars, fats, oils etc.
PROTECTIVE FOODS:
• -vegetables, fruits, milk, etc

9. 9
NUTRIENTS
Organic and inorganic complexes contained in food are called
nutrients. They are broadly divided in to:
Macronutrients:
• -proteins
• -fats
• -carbohydrates
Micronutrients:
• -vitamins
• -minerals

10. 10
FUNCTIONS OF PROTEINS
•Body building
•Repair and maintenance of body tissues
•Maintenance of osmotic pressure
•Synthesis of bioactive substances and other vital
molecules

11. 11
FUNCTIONS OF FATS
•They are high energy foods, providing as
much as 9 kcal for every gram.
•Fats serve as vehicles for fat-soluble vitamins
•Fats in the body support viscera such as heart,
kidney and intestine; and fat beneath the skin
provides insulation against cold.

12. 12
CARBOHYDRATE
•Carbohydrate is the main source of energy,
providing 4 Kcals per one gram
Carbohydrate is also essential for the
oxidation of fats and for the synthesis of
certain non-essential amino acids

13. 13
FUNCTIONS OFVITAMIN A
• It is indispensable for normal vision.
• It contributes to the production of retinal pigments which are
needed fro vision lights.
• It is necessary for maintaining the integrity and the normal
functioning of glandular and epithelial issue which lines intestinal
, respiratory and urinary tracts as well as the skin and eyes.
• It supports growth, especially skeletal growth
• It is anti intencive.
• It may protect against some epithelial cancers such as bronchial
cancers.

14. 14
FUNCTIONS OFVITAMIN D AND ITS
METABOLITES
•Intestine: Promotes intestinal absorption of calcium
and phosphorus
•Bone: Stimulates normal mineralization, Enhances
bone reabsorption, Affects collagen maturation
•Kidney: Increases tubular reabsorption of phosphate

15. 15
VITAMIN C
•Vitamin C (ascorbic acid) is a water-soluble vitamin. It is the
most sensitive of all vitamins to heat.
•Vitamin C has an important role to play in tissue oxidation
it is needed for the formation of collagen, which accounts
for 25 per cent of total body protein

16. Nutrients that have
Calories:
 Proteins
 Carbohydrates
 Fats

17. Definition of a Calorie:
A unit of measure for energy in
food

18. Over nutrition
Chronic consumption of more than is
necessary for good health

19. Heart Disease:

20. Cancer:

21. Stroke:

22. Diabetes:

23. UNDER NUTRITION
•Some foods are being consumed
•Not nutritionally adequate
•Nutritional deficiency diseases
•Malnutrition

24. Pellegra:Vitamin B Niacin deficiency

25. Osteoporosis: Calcium deficiency

26. CHOOSING A HEALTHFUL DIET
•Moderation
-Not taking anything to extremes
•Variety
-Include a lot of different foods in your diet
•Balance
-Choose a variety of foods and eat a moderate
amount

27. Variables which affect nutrient
needs:
1. Age
2. Gender
3. Activity Level
4. Climate
5. Health
6. State of nutrition

28. Aim for Fitness
1. Aim for a healthy
weight

29. 2. Be physically active each day

30. Build a Healthy Base
3. Let the pyramid guide your
choices
4. Choose a variety of grains
daily, especially whole grains
5. Choose a variety of fruits and
vegetables daily.
6. Keep food safe to eat.

31. Choose Sensibly
7. Choose a diet that is low in saturated
fat and cholesterol and moderate in total
fat
8. Choose beverages and foods
to moderate your intake of
sugars
9. Choose and prepare food with less
salt
10. If you drink alcoholic
beverages do so in moderation

32. FOOD GROUPS AND FOOD
GUIDES
•History of food guides first published in 1916
•Basic Four (1950’s to 1970’s)
•USDA Food Guide Pyramid (1992)
© Photos.com

33. Food Guide Pyramid

35. Dietary Reference Intakes
•Recommended
DietaryAllowance
(RDA)
•Amount that meets the
needs of most people
in a life stage and
gender group

37. Dietary Reference Intakes
•Estimated Energy Requirement (EER)
-Energy intake needed for energy balance
-Determined by using weight, height, age,
and physical activity
•Acceptable Macronutrient Distribution
Range (AMDR)
-Recommended balance of energy sources

38. Food Labels
• Food and drug Administration (FDA)
• 1990 Nutrition labeling and education ACT (NLEA)
-Mandatory information on food labels
-Statement of identity
“Appropriately descriptive term”
-Net contents of the package
-Name and address of manufacturer, packer, and
distributor

39. Food Labels
•Mandatory information on food labels
•List of ingredients
•Listed by common or usual name
•Listed in descending order by weight
•Nutrition information
•Nutrition Fact panel (most important information)

40. Food Labels
•Nutrition Facts panel
– Standard format

41. Food Labels
• Using labels to make healthful food
choices
– Can compare
products