This document provides information about food and nutrition. It defines food as an edible material for growth, repair and maintenance of the body. Nutrition is described as the process by which the body utilizes food for growth, maintenance of functions and repair. The objectives of nutrition are listed as promoting physical and mental growth, building and repairing tissues, and providing energy. Foods are classified by origin, chemicals, predominant function and sources. Macronutrients and micronutrients are defined. The food pyramid is illustrated and carbohydrates, proteins and fats are described in terms of their functions, sources and deficiencies.
3. FOOD
- an edible material
- for growth
- for repair
- for the maintenance of the
body
4. NUTRITION
process by which the body utilizes for food
science of food and its relationship to health
combination of process by which living organism receives and
uses food materials for growth, maintenance of functions and
repair of component parts.
5. OBJECTIVE OF
NUTRITION
1. To promote the physical and mental growth and development of
human beings.
2. Building and repairing of tissues and cell damaged by infection
and injuries.
3. To provide energy for doing works.
4. To protect from infections and deficiency disorders.
11. NUTRIENTS
Organic and inorganic complexes contained in food are
called as nutrients.
Which provides energy, helps to grow well and normal
development and repair of tissues
Useful chemical substances derived from food by the
body are called nutrients
12. FOOD PYRAMID
- Is an outline of what to eat each day based on
Dietary Guidelines.
- It provides a general guide that let you choose
a healthy diet that is right for your body.
- The pyramid calls for eating a variety of foods
to get nutrients you need and at the same time
to measure the right amount of calories to
maintain a healthy and physical body.
18. MACRONUTRIENTS
REQUIRED IN LARGE
QUANTITIES
PROVIDE BODY WITH
ENERGY
EXAMPLES ARE: PROTEIN,
CARBOHYDRATES AND
FATS
MICRONUTRIENTS
REQUIRED IN SMALL
QUANTITIES
PLAY A PIVOTAL ROLE IN
DISEASE PREVENTION
EXAMPLES ARE:
MINERALS AND
VITAMINS
26. Major food source and a key form of energy for most
organisms.
One gram of carbohydrate contains approximately 4
kilocalories.
Formed by green plants in the process of
photosynthesis.
It provides 50-60% of total calories taken.
Carbohydrates
31. diSACCHARID
ES
- These are two
monosaccharides bonded
together
sucrose
glu
cose
fruc
tose
maltose
glu
cose
galac
tose lactose
glu
cose
glu
cose
32. sucrose
maltose
lactose
- (a.k.a. MILK SUGAR); human
milk contains 4.8 g per 100 ml
and cow’s milk contains
approximately 6.8 g per 100 ml.
- (a.k.a. MALT SUGAR); It
occurs in the body as an
intermediate product of starch
digestion.
35. starch
dextrin
glycogen
cellulose
- It is the reserve
carbohydrates in humans.
- It is abundant in the plant
world and is found in granular
form in the cell plants.
- Most commonly consumed
in cooked starch foods.
- It is, therefore, the most
abundant naturally-
occurring organic
substance.
42. LACTOSE
INTOLERANCE
A person can’t digest a certain
sugar in milk.
SYMPTOMS: abdominal pain,
diarrhea, flatulence, allergies,
hay fever
INSTEAD OF MILK: almonds,
dried beans, tofu, soy milk,
salmon, tuna, mackerel, egg
yolks, beef liver
43. It’s a rare metabolic hereditary
condition that prevents babies
from processing galactose.
SYMPTOMS: diarrhea, weight
loss, loss of appetite, yellowing
of the skin and sclera
INSTEAD OF MILK: fruits and
vegetables with galactose,
babies need to take vitamin and
mineral supplements such as
Calcium, Vitamins C, D, and K
Galactosemia
44. - A chronic lifelong condition that is insufficient in production of
insulin needed to metabolize sugar.
Diabetes Mellitus
45. - The reason for this is that it is not sugar itself that
causes cavities; rather, it is the consumption of refined
sugars and other refined foods.
Dental Caries
46. - This condition is also known
as “low blood sugar” and is often
a predecessor to diabetes.
- Most people feel symptoms
of hypoglycemia when their
blood sugar is 70 milligrams per
deciliter or lower.
Hypoglycemia
49. It was first discovered in 1838.
It is coined from the Greek word proteios or
”primary”.
It is a fundamental component of all living cells.
It is composed of unbranched chains of amino
acids.
A typical protein consists of about 200-300 amino acids
It builds, maintains and replaces tissues in our
body.
Our muscles, organs, and immune system are made
up mostly of protein.
54. Goodnews is youdon’thave to eat all essential
amino acids in every meal. As longas you have a
variety of proteinsources throughoutthe day, your
bodywillgrab what it needsfrom each meal!
55. The Dietary Reference Intake
(DRI) is 0.8 grams of protein per
kilogram of body weight, or 0.36
g/lb. This amounts to:
- 56 grams/day for the average
sedentary man
- 46 grams/per day for the
average sedentary woman
56. MARASMUS
Occurs more often in young children
and babies; it leads to dehydration
and weight loss.
SYMPTOMS: weight loss,
dehydration, chronic diarrhea,
stomach shrinkage
INITIAL TREATMENT: dried skim milk
mixed with boiled water and can also
include vegetable oil
57. KWASHIORKOR
a.k.a. EDEMATOUS
MALNUTRITION
SYMPTOMS: fatigue, diarrhea, loss of
muscle mass, edema, failure to grow
or gain weight
TREATMENT: can be corrected by
eating more proteins and calories
Occurs in people who have severe
protein deficiency.
60. Used by the body as energy, storage for
vitamins, for production of hormones,
and protection of organs.
It is the most concentrated source of
energy; may be either solid or liquid at a
room temperature.
61. It belongs to a group of substances
called lipids.
It comes from an Old English word
“faett” meaning crammed or adorned.
63. SATURATED
FATS
SHOULD BE LIMITED BUT NOT
NECESSARILY AVOIDED
IF EATEN IN LARGE AMOUNT, THEY
CAN BE BAD FOR YOUR HEALTH
THEY’RE FOUND IN: MEAT FAT,
BUTTER, FULL-FAT DAIRY PRODUCTS,
COCONUT OIL, PEANUT OIL, PALM
OIL, CHIPS, BISCUITS, AND CAKES
UNSATURATED
FATS
SHOULD AIM TO
INCLUDE MORE OF
THESE FATS
IT CAN BE BENEFICIAL
FOR HEART HEALTH
THEY’RE FOUND IN: FISH,
NUTS, AVOCADOS,
VEGETABLE OILS
64. TRANS
FATS
IT CAN RAISE CHOLESTEROL
AND INCREASE THE CHANCE
OF GETTING HEART DISEASE
THE FOOD CONTAINS TRANS FAT
WHEN YOU SEE “HYDROGENATED”
OR “PARTIALLY HYDROGENATED”
OILS ON AN INGREDIENTS LIST
THEY’RE FOUND IN: STICK
MARGARINE, COOKIES,
CAKES, AND FRIED FOODS
65.
66.
67.
68. RETINOIDS – ALSO KNOWN AS
“PREFORMED VITAMIN A”; THEY ARE
FOUND IN:
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS
69. CAROTENOIDS – ALSO KNOWN AS
“PROVITAMIN A”; THEY ARE FOUNDIN:
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS
70. WHAT DOES IT DO FOR OUR BODIES?
1. Essential for eyesight, especially for night vision;
2. Essential for normal growth and reproduction;
3. Prevents dry lips and protects respiratory track and
urinary tract against harmful bacteria;
4. Builds immunity (ability to fight infections);
5. Essential for correct functioning of epithelial cells
and mucus secretion.
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS
74. NIGHT BLINDNESS
IT IS ONE OF THE FIRSTSIGN OF VITAMINA
DEFICIENCY.
RODS OF THE RETINADO NOT FUNCTION WELLIN
DIMLIGHT OR TWILIGHT
75. HYPERKERATOSIS
A VITAMIN A DEFICIENCYWHERE MUCUS-SECRETING
CELLS AREREPLACED BYKERATIN PRODUCING CELLS
LEADINGTO A VERYDRY ROUGH SKIN.
SOME SYMPTOMS OF THE MORECOMMON CAUSES
INCLUDE:CORNS, CALLUSES AND ECZEMA
77. Do not ingest too much
vitamin A for your body
will produce a toxic
syndrome known as
“HYPERVITAMINOSIS A”!
78. Pregnant women should
not ingest excessive
amounts of vitamin A
because it can cause
fetal abnormalities!
79. WHAT DOES IT DO FOR
OUR BODIES?
Works with calcium and phosphorus to
make strong, healthy bones, and teeth.
A STEROID
HORMONETHAT
EXISTSIN 2 FORMS:
VITAMIND2 AND D3
80. VITAMIN D2 – (ERGOCALCIFEROL); THIS IS
A PLANT-DERIVED FORM
VITAMIN D3 – (CHOLECALCIFEROL); THIS
IS GENERATED BY THE SKIN BY UV-
RADIATION. IT CAN BE DRIEVED FROM
A STEROID
HORMONETHAT
EXISTSIN 2 FORMS:
VITAMIND2 AND D3
81.
82. RICKETS
IT IS A VITAMIN D DEFICIENCY WHERE BONES ARE
UNDERMINERALIZED DUE TO POOR ABSORPTION OF
DIETARY CALCIUM; MOST COMMON IN CHILDREN WHO ARE
BETWEEN 6 AND36 MONTHS OLD.
SYMPTOMS: BONE FRACTURES,PAIN OR
TENDERNESSIN THE BONES, MUSCLECRAMPS,
TEETH AND SKELETALDEFORMITIES,
84. OSTEOMALACIA
IT IS A VITAMIN D DEFICIENCY IN ADULTS WHERE THERE IS
MALFORMATIONOF SKELETON; NOT THE SAME WITH
OSTEOPOROSIS!
SYMPTOMS: BONE PAIN, ESPECIALLYIN HIPS; A DULL
ACHING PAIN FROM HIPS TO: LOWERBACK, PELVIS,
LEGS,RIBS
86. Do not ingest too much vitamin
D for it will increased your
calcium level in the blood
leading to its deposition in the
kidneys called
“HYPERVITAMINOSIS D”!
89. WHAT DOES IT DO FOR OUR BODIES?
1. Acts as a powerful “antioxidant”;
2. Protects RBCs from destruction, it also delays aging;
3. Keeps the integrity of all cell membranes;
4. Prevents the formation of oxidized LDL which can
cause cardiovascular diseases;
5. Protects the body against Alzheimer’s disease,
Parkinson's disease, cataract, and cancer.
A
“TOCOPHERO
L”
90.
91. Premature infants are
susceptible to vitamin E
deficiency because placental
transfer is poor and they
also have limited adipose
tissue!
92. HEMOLYTIC ANEMIA
IT IS A VITAMIN D DEFICIENCYWHERETHE LIFESPAN
OF RBCsARE SHORTENING ANDDOESNOT RESPOND
TO IRON THERAPY
SYMPTOMS: PALENESS OFTHE SKIN, FATIGUE,
CONFUSION, DIZZINESS,INABILITYTO DO PHYSICAL
ACTIVITY, ENLARGEDSPLEEN AND LIVER,DARK
URINE
94. EDEMA
IT IS A MEDICAL TERM FOR SWELLING;BODY PARTS
SWELLFROM INJURYOR INFLAMMATION DUETO
LACK OF VITAMIN E
SYMPTOMS: (WILLDEPENDON THE AMOUNT OF
SWELLING)BUT MOSTLY LEGS FEELHEAVY
96. VITAMIN K1 – (PHYLLOQINONE); SYNTHESIZED
IN PLANTS
VITAMIN K2 – (MENAQUINONE);SYNTHESIZED
IN THE INTESTINEBYBACTERIALFLORA
MENADIONE – SYNTHETICVITAMINK
EXISTS IN
THREE FORMS
97. WHAT DOES IT DO FOR
OUR BODIES?
Essential for blood clotting.
“K” IS DERIVED
FROM THE
GERMANWORD
“KOAGULATION”
98.
99. 1. May occur due to killing of intestinal
flora by long-term use of antibiotics in
adults.
2. Newborns have sterile intestine,
therefore they cannot synthesize Vitamin
K which may result to life-threatening
bleeding disorder.
“DEFICIENCI
ES”
100. It is recommended that all
newborns received a single
intramuscular dose of
Vitamin K as prophylactic
against hemorrhage.
101.
102. • A vitamin that can dissolve
in water. Water-soluble
vitamins are carried to the
body's tissues but are not
stored in the body. They are
found in plant and animal
foods or dietary supplements
and must be taken in daily.
104. plays an important
part in carbohydrate
metabolism and in
digestion.
enhance circulation.
105. most common in
only rice feeding
community especially
polished rice.
106. required by the body to use oxygen and the
metabolism of amino acids, fatty acids and
carbohydrates.
activates the pyridoxine, creates the niacin and
assists the adrenal gland.
107.
108. a deficiency disease
due to inadequate
intake of riboflavin and
characterized by sores
on the mouth.
109. required by the body for the utilization of
carbohydrates and tissue respiration.
drive a metabolic process known as
glycolysis, the extraction of energy from
glucose (sugar).
prevents and controls diabetes.
110.
111. is marked
by dementia, diarrh
ea, and dermatitis,
also known as “the
three Ds”.
112. assists the metabolism.
helps fight allergies.
maintains healthy skin,
muscles and nerves.
125. Essential in
mineralization of
bones and teeth.
Regulator of many of
the body’s biochemical
processes.
Involved in blood
clotting, muscle
contraction and
relaxation.
Involved also in nerve
function, blood
pressure and immune
defenses.
142. fluoride
Involved in the
formation of dental
enamel and prevents
dental caries.
Involved in the
formation of teeth
and skeleton and
inhibits osteoporosis
in old age.
143.
144.
145. As part of the two thyroid
hormones, iodine regulates
growth, physical and mental
development and metabolic
rate.
146.
147.
148. Essential in the
formation of blood;
involved in the
transport and storage
of oxygen in the blood.
A cofactor bound to
several non-homo
enzymes required for
the proper functioning
of cells.