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Chapter 2 nutrition
1. A balanced diet containing the seven classes of food is necessary to meet daily nutritional requirements and prevent deficiency diseases. 2. The digestive system breaks down food through physical and chemical digestion in the mouth, stomach, and small intestine to absorb nutrients in the bloodstream. 3. Constipation can be caused by not eating enough fibre or drinking enough water, and can be cured by consuming laxatives, high-fibre foods, and more fluids.
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Chapter 2 nutrition
- 1. Chapter 2 : Nutrition Classes Of Foods
- 2. 1. Food canbe classified into seven main classes. a. Carbohydrate b. Protien c. Fat d. Vitamin e. Mineral salts f. Fibre g. Water
- 3. a. Contain carbon, hydrogen, and oxygen. b.Supply most of the energy our body needs. c. Examples: sugar, starch, cellulose, glycogen.
- 4. a.Contain carbon, hydrogen, oxygen, and nitrogen. b. Needed for growth and repair of body tissues. c. Examples: fish, meat, egg
- 5. a.Contain carbon, hydrogen, and oxygen. b.Help to keep us warm and protect internal organs. c.Examples: animal fats, vegetable oils
- 6. a. Organic compounds needed in small amounts by our body. b. Needed for health and growth.
- 7. Vitamin Source Function Deficiency disease A Carrot,liver, Fornightvision Nightblindness fishliveroil, Healthyskin Skininfections andgreen vegetables B Eggs,milk, Releasesenergy Beriberi meat,yeast, from Anaemia andcereals carbohydrates Healthynervous system Healthyskin Formationofred bloodcells C Freshfruitsand Healingof Scurvy(bleeding vegetables wounds gums) Resistanceto diseases
- 8. Vitamin Source Function Deficiency disease D Madebyour Strongbones Rickets(soft bodyin andteeth bonesanddental sunlight,also decay) foundinmilk, eggs,fishliver oil E Vegetableoil, Maybeneeded Sterility wholegrains, forreproduction nuts, Helpstofight wheatgerm againstdiseases K Madeinthe Clottingofblood Prolonged human bleeding intestines,also foundinegg yolk,green vegetables
- 9. a.Inorganic compounds neededby our body, b.Needed for healthy growth and development.
- 10. Mineral Source Function Deficiency disease Calcium Cheese, milk,eggs, Strongbonesand Rickets green teeth Osteoporosis Bloodclotting Prolonged vegetables Muscleandnerve bleeding activities Muscularcramps Sodium Tablesalt, Maintainsbody Muscularcramps cheese, fluid meat Proper functioningof nerves Iron Meat,eggs, Neededtoform Anaemia green haemoglobininred vegetables bloodcells Iodine Seafood, Neededtomake Goitre(swellingof iodisedsalt harmonesofthe thethyroidglandin thyroidgland theneck)
- 11. Mineral Source Function Deficiencydisease Phosphorus Eggs,meat, Rickets milk,cheese, Strong Weakness vegetables bonesand teeth Muscle contraction Stores energy Potassium Meat,nuts, Weakmuscles bananas Maintains Paralysis bodyfluid Proper functioningof nerves Regulation ofheartbeat
- 12. a.Made up ofcellulose b.Prevent constipation
- 13. a. Solvent formany substances in the body b.Regulate body temperature
- 14. 1. A balanceddiet contains the right amount of the seven classes of food to meet the daily requirements of the body. 2. Abalanced diet is necessary for: a. supplying the required energy b. balanced body growth c. maintaining the health of the body d. preventing deficiency diseases such as scurvy and rickets
- 15. FACTOR THEGROUP REASON REQUIRINGMORE ENERGY A.Sex Menrequiring Menaremore moreenergyof active thesameage andbodysize B.Age Babies,children Thisgroupis andteenagers moreactiveand requiremore thelifeprocess energy arefaster
- 16. FACTOR THEGROUP REASON REQUIRINGMORE ENERGY c.Bodysize Bigsized Bigsized individuals individuals requiremore requiremore energysize energyfortheir comparedto lifeprocess. smallsized individuals. d.Physical Anindividual Heavywork activity whodoesheavy requiremore workusesmore energyto energy perform. comparedto anotherwho doeslightwork
- 17. FACTOR THEGROUP REASON REQUIRINGMORE ENERGY e.Weather Individualsliving Moreenergyis inplaceswith requiredto coldweather maintainthe requiremore body energy temperatureina comparedto coldplace. individualsliving inplaceswith warmweather
- 18. 1. The calorificvalue of food is the total energy produced when one gram of food is completely burnt. 2. The quantity of energy in a food is measured in calorie (cal) or joule (j) 3. 1 calorie (cal) = 4.2 joule (j) 1 kilocalorie (kcal) = 4.2 kilojoules (kJ)
- 19. Digestion 1. Digestion isthe process of breaking down complex food to simple molecules for absorption the blood circulatory system. 2. Digestion take place in two stages: a. physical digestion – big pieces of food are broken down into smaller pieces by teeth b. chemical digestion – enzymes break up complex food molecules into smaller molecules
- 20. 3. Enzymes areproteins that speed up the process of digestion. Enzymes break up complex food molecules to smaller and simpler molecules. 4. Characteristic of enzymes a. enzymes are small quantities only b. enzymes are not destroyed at the end of digestion c. specific enzymes act only in specific acidic or alkaline conditions d. specific enzymes act only on specific foods e. enzymes function best at normal body temperature (370 C) Enzymes are destroyed at high temperature.
- 21. 1. The digestivesystem consists of all the organ in the body that help in the digestion of food. 2. The alimentary canal is made up of the mouth, oesophagus, stomach, small intestine, big intestine and anus (starts from the mouth and ends at the anus).
- 22. 3. Summary ofthe digestive system mouth oesophagus stomach small intestine big intestine anus 4. Food is pushed along the alimentary canal by the muscular walls that contract and expand alternately through the process of peristalsis.
- 23. Mouth Oesophagus Stomach Duodenum Lower part of small intestine Appendix
- 24. 1. Food ischewed and broken up into small pieces by the teeth. 2. Small pieces of food have a wide surface area for the saliva to act upon. 3. The salivary gland secretes saliva that is alkaline and contains salivary amylase enzymes. 4. Salivary amylase digests starch into maltose (sugar) amylase starch maltose
- 25. 1. Food ispushed through the oesophagus into the stomach by the alternating r contraction and relaxation of the oesophagus. 2. This process of alternating muscular contraction and relaxation is known as peristalsis.
- 26. 1. Food ismixed with gastric juice in the stomach. 2. Gastric juice is secreted from the cells of the stomach wall. Gastric juice contains: a. hydrochloric acid b. enzymes (rennin and pepsin) 3. The function of hydrochloric acid include a. providing an acidic medium for enzymic action. b. killing bacteria found in food c. neutralising the alkaline property of saliva
- 27. 4. Pepsin digestprotien to peptones / polypeptides Protien pepsin peptones/ polypeptides 5. Rennin coagulates milk in the stomach to help in the enzymic enzymes. rennin Liquid milk protiens solid milk protiens
- 28. 1. The duodenumis the first part of the small intestine. 2. The duodenum received bile and pancreatic juice. 3. The function of bile are: a. emulsification of fat b. preparation of an alkaline medium for enzymic action 4. Pancreatic juice contains three types of enzymes: a. maltase b. protease c. lipase
- 29. 5. The maltasedigests maltose into glucose maltase maltose glucose 6. The protease digests peptones into amino acids protease peptones amino acids 7. The lipase digests fat into fatty acid and glycerol lipase fat fatty acids + glycerol
- 30. 8. Digestion iscompleted in small intestine. 9. The digest food is then ready to be absorbed through the thin walls of the small intestine into the bloodstream. 10. Food digestion is completed in the small intestine. 11. The end products of digestion are a. Carbohydrate - glucose b. Protien - amino acids c. Fats - fatty acids and glycerol .
- 31. 1. Water isreabsorbed in the big intestine 2. Undigested food is expelled from the body through the anus as faeces.
- 32. 1. The innersurface of the small intestine has many villi. 2. The villi increase the surface area for the absorption of digested food. 3. Absorption is the movement of digested food into the bloodstream
- 33.
- 34. Reabsorption of Waterand Defecation Residue from the small intestine Reabsorption of water + minerals + vitamins Solid waste called faeces Stored in the last part of the large intestine Defecation through the anus
- 35. Difficulty in defecationis called constipation. Prolonged and serious constipation can lead to ….. • Hemorrhoids (piles) • Cancer of the large intestine Defecation is removal of faeces from the body through the anus
- 36. Why causes constipation? Noteating enough roughage Not drinking enough water Cause Constipation
- 37. 1. Therefore, constipationcan be cured by • taking laxatives • eating high fibre foods such as wholemeal cereals and grains, fruits and vegetables • taking more fluid Remember, prevention is always better than curing
- 38. HEALTY EATING HABITS. Unhealthyeating habits is the main cause of many diseases • Too much sugar diabetes • Too much salt high blood pressure • Too much fat obesity, high blood cholesterol level, cancers • Too much food obesity • Too little food anorexia nervosa, bulimia • Too little roughage constipation, haemorroids
- 39. So, cultivate healthyeating habits to stay healthy • Eat a variety food according to the recommended amount shown in a food guide pyramid. Eat least Eat most
- 40. • Eat inmoderation. Balance food intake with exercise • Choose nutritious food Nutritious food Less nutritious food • Fresh fruits • Junk food • Fresh vegetables • Highly processed food • Wholemeal cereal, grains or • Fast foods bread • Fizzy drinks • Unpolished rice
- 41. • Read foodlabels • Do not be misled by food advertisements • Eat at regular time
- 42. Summary Chart Nutrition Food Healthy eating habits Classes, Food tests Calorific value sources and functions Balanced diet Digestion Absorption of Absorption of digested food water and Defecation dissolved minerals