2. Objectives
2
1.Mendefinisikan Pemakanan, Makanan dan Zat
makanan
2.Menyatakan 6 kelas utama zat makanan, sumber,
fungsi dan enyakit akibat kekurangannya
3.Membezakan Macronutrients dan Micronutrients
4.Menyatakan factor ang mempengaruhi pemakanan
5.Menyatakan penyebab Obesiti, Underweight dan
Malnutrition
LEARNING OBJECTIVE
3.
4. What is Nutrition
-science and study of food
relation to health
in
-Interaction between an organism and
food it consume, balance in relation to
health and disease and the process
which the organism ingest, digest,
absorb, transport utilize and excrete food
substance
3
5. What is food
Any substance
organic or
inorganic when
eaten nourishes
the body by:-
- comes in form
of solid, semi-
solid and liquid.
- basic
necessity
to sustain
life.
building and repairing the tissues.
supplying heat and energy.
regulating temperature of the
body.
4
6. What
-Substances found
bodily functions.
is nutrient
in food which are required by
Important for :-
1.
2.
3.
4.
5.
growth and maintenance
regulating body process.
body function.
building and repairing tissues.
providing
providing
energy for body and movement.
structural material for body tissues.
5
7. Adequate food intake consists of a balance
essential nutrients.
in
Examples:- water, vitamins & minerals,
protein, carbohydrate and fat.
Water - most basic nutrient.
Energy providing nutrients:-
and proteins.
Carbohydrate, fat
6
What are the essential nutrients
10. • needed in relatively large
Macronutrients • examples: carbohydrate,
• needed in smaller
quantities
examples: minerals and
vitamins
Micronutrients
•
8
• needed in relatively larg
amount
• examples: carbohydra
fats, fiber, proteins and
water
Classification of Nutrients
11. ketones bodies,
acidosis
healing
9
Nutrient Sources Function Deficiencies
CARBOHYDRATES
Starch –
non animal
food,
primarily
grains
Lactose –
milk
Sucrose –
cane sugar
1. primary
source of
energy
2. sparing
of protein
1. Impaired
brain function
2. increased
producing
3. poor wound
12. 2. Irritated
skin
fat digestion
10
Nutrient Sources Function Deficiencies
Fats /
Lipids
Beef ,
Chocolate
, Butter
Whole
milk
products
Butter,
most
cheeses
1. Energy storage
2. Maintains body
temperature
3. Vitamin
carriers and
hormone builders
4. Cell membrane
integrity
1. Inhibited
tissue repair
and reddened
3. Impaired
4. Deficit in
fat-soluble
vitamins
13. 11
Nutrient Sources Function Deficiencies
Proteins - meat,
poultry, fish,
dairy
product &
eggs
-Incomplete
proteins are
most
vegetables.
Growth &
replacement:
1. clotting factor
production
2. collagen
synthesis
Immunity:
1. antibodies
2. white blood
cell production
1. Increased
risk of bruising
and
hemorrhage
2. Muscle
wasting
3.
Pigmentation
of hair and skin
4. Poor wound
healing
14. balance:
maintenance
12
Nutrient Sources Function Deficiencies
Proteins
However by
mixing
complementar
y proteins
such as corn
and beans can
produced
complete
protein.
Fluid
1.
of blood
volume
- Edema
15. carbohydrate,
13
Nutrient Sources Function Deficiencies
Water
-Makes up of
50 – 60% of
adult body
weight
Infant – 77%
-Body water
decreases as
body fat
increases
and with
aging.
-diet &
beverages
- Metabolism
of
protein & fat.
1. control
temperature,
transportation
of nutrients
and waste.
- Alter renal
function and
dehydration
16. 14
Nutrient Sources Function Deficiencies
Vitamin
A
- Whole milk
and
products,
eggs, green
leafy
vegetables,
fish, animal
liver & fish
liver oil.
1. Epithelial
tissue
proliferation
2. Retina
pigmentation
3. Immune
system
1. Scaly skin,
dry mucus
membrane
2. Night
blindness
3. Increased
risk of
infection
17. 15
Nutrient Sources Function Deficiencies
Vitamin
D
Margarine,
eggs, fish,
cod liver oil,
sweet potato
, vegetables
oil.
1. Bone and
tooth
development
2. Enhances
immunity
Children –
delayed
dentition
Adults –
Osteomalacia
18. red blood
destruction to
16
Nutrient Sources Function Deficiencies
Vitamin
E
-Cold
pressed
vegetables
oils, dark
green leafy
vegetables,
milk, eggs,
meat,
legumes,
nuts.
1. Antioxidant
2. prevent
oxidation of
polyunsaturat
ed fatty acids
and vitamin A
& C
Premature
infants
-macrocytic
anaemia and
haemolysis of
RBC
-Damage to
cells,
nerves
19. 17
Nutrient Sources Function Deficiencies
Vitamin
K
- Dark
green leafy
vegetables,
broccoli,
cabbage,
cauliflower,
egg yolk,
liver, oat,
soy bean.
1.Bone
formation
and repair
2. Blood
clotting
1. Newborn –
hemorrhagic
disease
2. Adults –
prolonged
clotting time
- Osteoporosis
20. healing
of bone growth
18
Nutrient Sources Function Deficiencies
Vitamin Vitamin C
( Ascorbic
acid)
-Strawberries
, fresh
vegetables,
cabbage,
tomatoes,
broccoli.
1.formation
of RBC
2.production
of collagen
(capillary
wall
integrity)
1.Gum bleeding
& bruising
2. Poor wound
3. Retardation
4. Fragile blood
vessel wall
21. 19
Nutrient Sources Function Deficiencies
Vitamin Vitamin
B-
complex
- Fish,
eggs,
poultry,
dried
beans,
bread,
1.Metabolism
of
carbohydrates
(energy)
2.Production
of
hydrochloric
acid.
1. Degeneration
of myelin sheath
in CNS(paralysis)
and in peripheral
nerves
(polyneuritis)
22. edema
intestinal
20
Nutrient Sources Function Deficiencies
Vitamin Vitamin
B-
complex
- whole
grains,
brown
rice,
legumes,
peanuts
3.Enhances
circulation
and assist in
blood
formation
2. Weakness of
cardiac muscle
- heart failure,
3. Gastro-
- indigestion,
severe
constipation,
anorexia.
23. tooth
blood clotting,
21
Nutrient Sources Function Deficiencies
Minerals
-Inorganic
substances
- is a
micronutrient
-yields no
energy
Calcium
-Milk and
dairy
products,
canned
fish with
bones.
1.assist in
regulatory
and structural
aspect of our
body.
2.Bone and
formation,
muscle
contraction.
24. 22
Nutrient Sources Function Deficiencies
Minerals Potassium
-fruits &
leafy
vegetables.
1.Major ion of
extra- cellular
fluid, fluid
balance, acid
base
balance.
Hypokalemia
1.muscle
cramps and
weakness,
irregular
heart beat.
25. 23
Nutrient Sources Function Deficiencies
Minerals Iron
-liver, lean
meats, &
cereals
2. Oxygen
transport by
way of
hemoglobin.
2. pallor,
decreased
work
capacity,
fatigue,
weakness.
26.
27. What is Body Mass Index (BMI)
24
BMI =
(kg/m²
Weight in kilogram
Height in meters²
T
able: BMI weight Status Categories
BODY MASS INDEX WEIGHT STATUS
Below 18 .5 Underweight
18.5 – 24.9 Normal
25 – 29.9 Overweight
30 & above Obese
28. Nutritional Status
Malnutrition – opposite of good nutrition where
lack of one or more essential nutrients happen
(Nutritional deficiency)
Over nutrition – excessive nutrient
supply to a point where it creates a
harmful effect to the person. E.g. obesity
25
29. Obesity
A condition in which excess body fat has
accumulated to an extent
negatively affected.
that health may be
-
-
-
cardiovascular disease
diabetes mellitus type 2
osteoarthritis
26
Excessive body weight is
associated with various diseases
31. Causes of Obesity
.Food habit in family – rich in calorie food.
.Low metabolism
reduce intake.
with increasing age but failure to
.Distress eating – avoid wasting of food
.Sedentary lifestyle
28
• Emotional outlet – eat to overcome stress,
worry
• Skip breakfast, nibbles high calorie snacks.
32. Underweight
29
Due to under nutrition as a result of not eating
enough food.
Energy intake is less than needed
Under nutrition affects growth, health, behavior
and brain structure and function.
Such individuals should be given high calorie, high
protein and moderate fat to help gain weight.
