nutrition.

1. Mohamed ibrahim Abdurrahman .
Poly-medical technician .

2. Nutrition Course Outline
1. Introduction
2. Carbohydrates
3. Proteins
4. Lipids
5. Vitamins
6. Minerals
7. Water

3. Course Outline Cont..
8- Growth and Development
9- Nutritional Surveillance
10- Nutrition Intervention
11- Nutrition Anthropology
12-Food and Nutrition Policy
13- Nutritional planning

4. Why do Health Workers study
Nutrition?
There are many nutrition related health problems, such as :
 Malnutrition
 Coronary heart diseases
 Hypertension
 Diabetes
 Tuberculosis
 HIV/AIDS

5. NUTTRITION LECTURE
NOTESPART I - INTRODUCTION
Definitions of Terminologies
Food: - is defined as any solid or liquid which when ingested
will enable the body to carry out any of its life function.
Nutrition: - is the sum total of the process by which living
things receive and utilize the necessary materials for
survival, growth and maintenance of worn out tissues.

6. Definition of Terminologies Cont..
Malnutrition: - is the condition that results from an imbalance between dietary
intake and requirements. It includes under nutrition, which results from less food
intake and hard physical work and over nutrition results from excess food intake
and less physical activities.
Diet: - is defined as food containing all the nutrients in a sufficient amount and
in proper ratio.

7. Why human beings need food?
Human beings need food to provide energy
for the essential physiological functions like:-
 Respiration
 Circulation
 Digestion
 Metabolism
 Maintaining body temperature.
 Growth and repair body Tissues

8. NUTRIENTS
 Nutrients are substances that we must have in our diets for proper
functioning of the cells in our body.
 Nutrient Include:
 Carbohydrates
 Proteins
 Lipids
 Vitamins
 Minerals
 Water

9. Staple FoodsStaple foods form the largest part of a nation’s
diet.
They are of plant origin and are classified into
three main groups:
 The grain and cereals
 The roots and tubers
 The starchy fruits

10. Staple Foods Cont..
 Staple foods are foods that make up the dominant part of a population’s diet.
Food staples are eaten regularly—even daily—and supply a major proportion
of a person’s energy and nutritional needs.
 Staple foods vary from place to place, depending on the food sources
available. Most food staples are inexpensive, plant-based foods. They are
usually full of calories for energy. Cereal grains and tubers are the most
common food staples.

11. Malnutrition
Causes of malnutrition
 Inadequate intake of nutrients:
 Major nutritional problem in developing countries
(Severe Acute Malnutrition, Stunting, micronutrient decencies )
 Excess intake of nutrients:
 Major nutritional problem in developed countries
(Obesity, Coronary Heart Disease etc.)

12. Major Causes of Malnutrition Lack of knowledge in selecting foodstuff with high nutritive value
 Poverty and infectious diseases
 Drought
 Uneven distribution of the available foods
 Social arrest and civil conflicts,
 Transport problems (inaccessibility)
 Increased populations
 Inadequate weaning
 Farming technique-insufficient

13. Major Causes of Malnutrition Cont.
 Poor management of resources
 Loss of food through destruction by insects
 Exploited land due to planting the same type of food crop for
 Many years of erosion because of overgrazing and moreover the
 Farmers could not use the fertilizers due to many reasons.

14. Carbohydrates
 Carbohydrates are components of body substances needed for the regulation
of body processes.
 Heparin, which prevents blood from clotting, contains carbohydrate. Nervous
tissue, connective tissue,
 Hormones, and enzymes also contain carbohydrate.
 Ribose, another carbohydrates are part of Deoxyribonucleic acid (DNA) and
ribonucleic acid RNA), the substance that carry the hereditary factors
 Carbohydrate is also a component of a compound in the liver that destroys
toxic substances.

15. Functions of Carbohydrates
 Energy
 Building blocks for other cell components
 Spares protein from being used as energy source
 Prevents ketosis
 Cell surface markers and receptors

16. Types of Carbohydrates
Monosaccharides:
 Glucose
 Fructose
 Mannose
 Galactose

17. Types of Carbohydrates Cont..
Disaccharides:
 Sucrose (a disaccharide present taste sugar)
 Lactose (a disaccharide present in milk)
 Maltose (a disaccharide present in starch)
Polysaccharides
 Starch,
 glycogen,
 cellulose

18. Carbohydrate Content of
some Foods White bread 50%
 Potatoes 21%
 Apple 12%
 Peas 11%
 Carrots 5.4%
 Milk 4.7%

19. Carbohydrate Contents of Foods
Cont..
 Sugar 100%
 White Flour 80%
 Honey 76%
 Biscuit, semi-sweet 75%
 Jam 69%
 Chocolate, milk 59%

20. Absorption of Carbohydrates
 Carbohydrates are broken down into simple sugars before absorption
 Absorption is primarily done through a co-transport system
 Glucose is taken into intestinal epithelium with sodium ions and released when
sodium ions are pumped out of the cell
 Transported to liver
 Release into blood stream
 Converted into glycogen
 Converted into fat

21. Digestion and Absorption of
Carbohydrates The digestion of carbohydrates begins in the mouth by Ptyalin (amylase)
produced by the salivary glands.
 No carbohydrate digestion takes place in the stomach.
 Digestion occurs mainly in the small intestine through the action of pancreatic
and intestinal juices: Amylase, Lactase, Sucrase, Maltase

22. Summary of Carbohydrate
Digestion
Site of action CHO Enzyme End
Product
Mouth Starch Amylase in Dextrose,
Saliva Glucose,
maltose
Small Starch, dextrin Amylase in maltose
Intestine pancreatic juice Glucose
Maltose Maltase Glucose
Sucrose Sucrase
Fructose
Lactose lactase Glucose,
Lactose

23. Overview of Carbohydrate
Metabolism Metabolism : is the sum total of all chemical
reactions that occur in living organism, including
digestion , absorption and the transport of
substances into and between different cells.
 Catabolism – the breaking down of organic matter by way of cellular respiration
(releases energy)
 Anabolism – the building up of components of cells such as proteins and nucleic
acids (consumes energy)
 Metabolic pathways and different enzymes are involved in the process.

24. Carbohydrate Metabolism
 Begins with digestion in the small intestine
 Absorbed into the blood stream as monosaccharides
 Blood sugar concentrations are controlled by three hormones: Insulin,
Glucagon ,Epinephrine.
 Insulin is secreted by the pancreas.
Insulin stimulates the transfer of glucose into the cells, especially in the liver
and muscles, although other organs are also able to metabolize glucose.

25. Carbohydrate Metabolism Cont. In the liver and muscles, most of the glucose is changed into glycogen by the
process of glycogenesis (anabolism).
 Glycogen is stored in the liver and muscles until needed at some later time
when glucose levels are low.
 If blood glucose levels are low, then epinephrine and glucagon hormones are
secreted to stimulate the conversion of glycogen to glucose. This process is
called glycogenolysis (catabolism).
 If glucose is needed immediately upon entering the cells to supply energy, it
begins the metabolic process called glycoysis (catabolism).

26. Malabsorption Syndrome
Definition:
Refers to a number of disorders in which the intestine can’t adequately absorb
certain nutrients into the bloodstream.
 It can impede the absorption of nutrients such as, protein, carbohydrates,
vitamins and minerals.

27. Causes of Malabsorption Syndrome
 Prolonged antibiotic use
 Other conditions such as celiac disease, Crohn’s disease, chronic pancreatitis,
or cystic fibrosis
 Lactase deficiency, or lactose intolerance, which is fairly common in people of
African or Asian descent and happens when the body lacks the enzyme
needed to digest lactose, a sugar present in milk
 Congenital (birth) defects, such as biliary atresia, which is when the bile ducts
don’t develop normally and may become blocked and prevent the flow of bile
from the liver

28. Causes of Malabsorption Syndrome
Cont.
 Diseases of the gallbladder, liver, or pancreas
 Damage to the intestine (from infection, inflammation,
trauma, or surgery)
 Parasitic diseases
 Radiation therapy (which may injure the mucosal lining
of the bowel)

29. Signs and Symptoms of
Malabsorption Syndrome
 Fat deficiency, you may have light-colored, foul-smelling stools that are soft
and bulky. Stools are difficult to flush and may float or stick to the sides of the
toilet bowl.
 Protein deficiency, you may experience fluid retention (edema), dry hair, or hair
loss.
 Sugar deficiency, you may have bloating, flatulence, or explosive diarrhea
 Vitamin deficiency, you may have anemia, malnutrition, low blood pressure,
weight loss, and muscle wasting.

30. Risk Factors for Malabsorption
Risk factors for malabsorption include:
 Excessive alcohol consumption
 A family history of cystic fibrosis or malabsorption
 Intestinal surgery
 Use of certain medications including laxatives or mineral
oil